Fried fish - the secret of delicious cooking

A great variety of dishes can be prepared from fish. This product is not only dietary, but also useful. Fish perfectly matches with other ingredients, resulting in unusual interesting dishes. The most frequent way of cooking is fried fish. It can be cooked and on a grate, and on a spit, and in deep-fried, and in an oven.

Before frying fish in a frying pan, it must be well prepared: cleaned of scales, gutted all the insides and washed well with cold water. The head is usually cut off. If the fish is small, you can fry it whole. Well, a large fish is cut into pieces. Thick fleshy fish is cut along, the ridge and bones are removed. Then each half should be cut portionwise, salt, and breaded in breadcrumbs or flour. This is the easiest way of breading, but it plays an important role in cooking. Thanks to breading, the fried pieces are covered with golden crust, and the fish is made fragrant and pleasant to the taste. Five minutes to sustain the pieces in flour, then they must be placed on a frying pan after the fat is warmed up well. Fry about fifteen minutes, constantly turning the fish from side to side, while reducing the fire to medium.

It is desirable that fried fish should be eaten directly after removal from the frying pan. If it lasts more than a day, its nutritional value is lost. Fish is perfectly combined with fried potatoes and any crumbly porridges. Another common recipe for fish is fried fish in the oven. Prepared fish is put on a baking sheet, which is greased with grease. From above, the fish can be sprinkled with cheese, grated on a grater, finely chopped onion, pour over melted margarine. After that, put the baking tray in the oven, heated to a temperature of about two hundred and seventy degrees, then, after a while, the heat needs to be reduced. In ten to fifteen minutes you can grease the fish with egg and sour cream. Periodically, it is necessary to water the fish with the fat and juice released during frying.

A roasted fish is also good in another breadcrumb. To do this, you will need: fish hake three or four pieces; Two tablespoons seasoning cumin in powder; Two pieces of lemon; Flour is about a glass; sunflower oil; Pepper and salt to taste. The fish must first be thawed and scraped with a special device. After this, it is necessary to remove the head, cut off the fins and tail. Then cut the abdomen of the fish, gut and rinse well under running water. On both sides of the fish you need to make small parallel incisions. Now you can take a lemon, squeeze juice from it into the fish and lemon peel well rub this juice into the carcass. Then add cumin and pepper and leave the fish for about an hour to marinate. At the end of this time, salt the fish so that the cuts are soaked in the carcass and the cuts in the carcase. After that you need to roll the hake well in flour. The frying pan should be well heated. Fry the fish you need from both barrels of minutes for five to seven with each. Fried pollock fish has a greater advantage over other species due to its relative cheapness and simplicity in cooking. You need to start with trimming the fins. After that, you need to scrape the scales, remove the insides and rinse the fish well from the inside. Then cut it into pieces about two and a half centimeters wide. Then sprinkle pollock with spices intended for fish, salt, lightly pepper and put on the refrigerator for half an hour. Then prepare a frying pan, heat the vegetable oil on it and put here pieces of pollock, preliminarily wrapping them in flour. Fry until golden brown. Ready fried fish will look good on the table with a slice of fresh lemon.