What kind of fish is better to cook in a frying pan?

Fish is one of the most important sources of food for people, as it contains all the complex of vitamins and minerals that a person needs, and alsounsaturated fatty acids. This combination is rarely found in other products. In the process of cooking, all the products lose their valuable properties to some extent, so it is important to find a way of preparing the dishes, which allows preserving the nutritional value of the fish, emphasizing in addition all the best taste tones. One of the most popular ways of cooking is frying. This is the process we will look at in this article.

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Choose the right individual

Which fish is better for frying in a frying pan?

• Ideal for this are river breeds: crucian, pike, river trout, perch, catfish, etc.
• Sea fish are not so bony. Of these, flounder, pollock, hake, cod, red fish are perfect.

In principle, any fish can be delicious fried in a frying pan, if you know some secrets.

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Small culinary tricks:

• If you have frozen fish, then it must be thawed before frying. Never defrost fish in hot water - this will spoil the taste of the product.
• Large fish are cleaned, washed and cut into pieces. You can remove the bones and prepare the fillets. Cut into portions.
• Sea red fish is recommended to marinate in wine or sprinkle with lemon juice to improve taste.
• Small fish species are cleaned, washed and fried in full with the heads. You can put spicy herbs in the abdomen, for example, coriander or dill.
• To begin to clean the scales it is necessary from the tail - then a well ground knife will help us. Scales will lag easier, if you clean the fish with boiling water before cleaning.
• If you yourself remove the giblets, try not to damage the gallbladder. Otherwise - the ready dish will be bitter.
• If the surface of the fish is covered with mucus and you can not get rid of it, chop the carcass with salt and then wash it again.
• If you are making fillets, then to make the pieces turned out to be even and easier to cut, pre-freeze the fish.
• Remember: fish dish is better than salt, than oversalt.
• If you want to get rid of the smell of the tincture peculiar to the river fish, you need to soak the pieces in a solution of milk with salt and ground pepper for 20 minutes. You do not need to rinse in water, just let the milk drain. Dozalivat also not worth it.

Important! For deep-frying, hake, sea bass, zander or catfish are best suited.

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Fry fish in a frying pan - basic rules

Frying is a method of processing in which a significant part of vitamins and useful properties of a product are lost.

Important! One way to avoid this and save most of the nutrients is to roll the fish in flour. Then, when frying, a crust forms, preventing the release of vitamins from the pulp, which, moreover, gives the dish a taste that everyone loves. The main thing is not to overdo it so that this floury shell does not burn out.

Oil

Another important point to consider is the choice of the oil on which this fish will be fried. Depending on the type of butter, the dish receives additional flavor tints:

• You can use vegetable sunflower, olive oil or high-quality margarine.
• In a good frying pan with non-stick coating, you can fry fish without oil.
• But real professionals advise you to use butter when frying. In doing so, you need to put a slice of fish after frying it on one side with neutral vegetable oil. This gives the dish a special delicate taste, and butter successfully removes extraneous smells due to its composition.

Clay

Instead of flour, you can use crackers, crushed to a mushy state.

To keep the fish juicy, it will be perfect for you:

• Take 2 eggs, flour and greens, mix and add salt, pepper, ground saffron. According to the density, the claret should resemble sour cream.
• Take 1 egg, mix with 2 tablespoons of milk, roll the fish first in this mixture, and then in flour.

Important! Flour for batter can be taken any - oatmeal, rice, corn or wheat.

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Frying

We made fish, chose butter and breading, proceed directly to the frying. So, it's better to fry fish in a frying pan:

1. The frying pan should be well heated.
2. We pour so much oil that the fish pieces plunged into it halfway. This is the secret of the appearance of an appetizing crust.
3. Oil is well reheated.
4. We send breaded pieces to the burning oil.
5. If you want to get a crisp, cover it better not to close.
6. The first 5-10 minutes( before the appearance of a golden crust) the fish do not need to be turned over so that the juice does not flow out.
7. When the crust has appeared, carefully turn the scapula with fish and fry on the other side.
8. Fish prepare quickly - to check, puncture a slice with a knife: if the meat is soft and departs from the bones, then it's ready.

Important! How much fish to fry - determine yourself, by experience, an average of 3-10 minutes on each side.

To understand which fish are best for frying in a frying pan, let's consider the peculiarities of frying different types of fish.

Alaska pollock

Fried pollock is an inexpensive simple dish, it is quickly prepared and has a low calorie content. This dish can become a decoration of a festive table or be served for a family dinner with a side dish.

Preparation:

1. Fish are cleaned, cut into portions and salted.
2. In a bowl, beat the egg and dab each piece.
3. Roll the pieces in flour.
4. Fry in a pan on both sides until golden brown.

Pike

Even the inexperienced mistress will cope with the pike cooking process. The easiest way is to fry pike with onion rings.

Important! You can serve the ready dish with boiled potatoes, rice or other side dish.

Preparation:

1. The fish should be cut and cut into pieces.
2. Salt, pepper and leave for 15 minutes
3. Onions cut into rings and fry lightly.
4. Place pieces of fish on a hot frying pan and fry over medium heat from both sides until cooked.
5. Onions are placed on the ready dish.

Pink salmon

Many people believe that this fish is dry and not suitable for frying, but experienced chefs know that if fried in batter, it turns out juicy and tasty. This dish will decorate even the festive feast.

Method:

1. Fish are cut into pieces and marinated in soy sauce. You can add spices and lemon juice to it.
2. Grate is rubbed on the grater.
3. Eggs are beaten with flour and added to it grated cheese.
4. Roll the pink salmon in the cheese batter and fry from both sides until cooked.

Capelin

The capelin is one of the most popular fish. Despite its low price, it is very tasty.

Important! You can serve capelin as a separate hot dish with garnish or as a snack.

Preparation:

1. Wash and salt the fish. Dip in egg and flour.
2. Fry from both sides until cooked.

Important! When cooking the fragrance will be very specific and resistant, so the kitchen should be well ventilated.

Mackerel

This fish has a rich nutritional composition and a delicate taste that will please both adults and children.

Preparation:

1. Cut fish, cut into pieces and marinate.
2. Add crushed nuts to breadcrumbs.
3. First dip the fish in an egg and then in a breadcrumb.
4. Fry until done.

Trout

One of the most delicious and dietary fish species is trout, which has gained popularity among residents of different countries.

Important! Ready fish can be served with baked potatoes or lettuce leaves, and on the festive table you can decorate the dish with red caviar, lemon or greens.

Method of preparation:

1. Fish are cut, separated from bones.
2. Mix the milk with salt, spices and pour the mixture of trout.
3. Fry until cooked on both sides.

Carp

This fish can be fried in a pan entirely or in pieces, depending on the size.

Important! You can use white wine and spices for marinade, and ground almonds will give the dish a unique taste. This dish is ideal for any celebration.

Method of preparation:

1. Fish are cleaned, marinated, cut into pieces and then breaded.
2. In a hot frying pan fry the garlic and then take it out.
3. In a fragrant oil, fry fish until ready.

Here we figured out what kind of fish it is better to fry in a pan, how to do it correctly, to make it tasty and useful. Stick to the recipes from this article, and make sure how interesting it is to vary your habitual diet, giving your body only useful substances.