Properly frying fish is a difficult task for a large number of novice cooks. The
fact is that to cook fish in a
frying
pan, you need to have a small set of knowledge.
For example, you should not fry fish for too long. Otherwise, all the moisture will evaporate from the fibers and the meat will become dry.
Also, you can not use a lot of oil in the fish. It can be absorbed into the fibers, which will make the taste of fish sugary. It is required to carefully select spices for fish, take into account the species.
It is worth talking about how to properly fry fish with a crispy crust.
Ingredients for fried fish:
- fish – 2 pcs;
- salt – 2 pinches;
- flour – 100 g;
- corn flour – 100 g.
Preparation of fried fish:
Remove the gills, innards, fins and head from the fish. Cut the fish into small pieces first across and then lengthwise.
Place the fillets in a bowl, sprinkle with salt and mix thoroughly. Let the fish soak
in the
salt for 15 minutes.
Mix wheat and corn flour in a bag. Put the fish pieces in a cellophane bag with flour, thoroughly mix the fillets there.
Heat oil in a skillet. Dip the fish pieces in water at the beginning, and then immediately lower them into the hot oil.
At this point, a water film will form around the fish and moisture will not escape from the fish.
As a result, the water will not let the fish take all the oil inside itself. This will ensure the juiciness of the fish without the sugary taste of oil, as well as provide it with a very tasty crispy crust.
You can fry everything with this method: chicken fillets and even cutlets (zucchini slices, mushrooms, etc.). It turns out great, crispy perfectly. There is no spatter and no burnt flour either. It’s like breading in reverse, a very successful method
