Fry fish in the pan is an art, so it was tasty, learn the secrets of its preparation.
It would seem that there is nothing easier than to fry the fish: not so much trouble as cooking meat, time is spent less. But even the most experienced Housewives are faced with the fact that the fish nedaremno it turns out, sticks to the frying pan becomes very dry, informs Rus.Media.
For cooking delicious fish choose fresh carcass, please note the shelf life of frozen fish and other outward signs of a quality product.
Main recommendations how to fry fish
- First clean the carcass from the entrails, cut off the head, wash thoroughly. The big fish will divide it in portions, it is important that they are not too thick, otherwise the dish will be napvilag.
- Salt the carcass or chunks for 30 minutes before frying: salt is well absorbed. Season the fish with ginger, ground black pepper, turmeric, saffron, are also suitable cumin, thyme, cardamom.
- Be sure to roll the fish in flour. To save time and maintain cleanliness in the kitchen could put some flour in a bag and then put the fish pieces and shake.
- Before you put the fish on the pan, make sure it is well warmed up or the product is cooked or frozen. Use plenty of vegetable oil, at least 4 tbsp.
- In any case, do not cover the pan with a lid as the dish will stew.
- Don’t keep the fish long on the pan. Enough to fry the pieces until Golden brown. After the fish spread on a paper towel and allow to drain excess fat.
- Ready to fish you can serve side dishes of potatoes, greens, spinach, vegetables. Well underline the taste of fish, olives, capers, salted and pickled vegetables.