And the crust was crispy and the fish itself is tender and juicy? Record a few secrets and life hacking for frying incredibly tasty fish.
rule №1
Less salt. Salted fish, and other foods, too, there can not be. And if the fish are expensive? In general catastrophe.
Therefore it is better to not salt before cooking the fish at all and season with salt to taste already directly into the plate.
In addition, the salt makes the fish dryish.
rule №2
Spices and seasonings. Fish are not particularly fond of supplements in the form of seasonings or spices.
Well take supplements red species of fish, but the white fish need to spice very carefully so as not to spoil the dish.
rule №3
Getting rid of the bones. Some very bony fish, especially the river views. The fried fish bones are particularly irritating and dangerous.
To fry the delicious fish without bones - you need to do on a fresh carcass here are the cuts (as pictured above).
rule №4
Fish loves cleanliness. Before cooking whole fish, you must thoroughly clean the carcass. Remove the entrails and gills.
Do not be amiss to remove the film lining the abdomen inside. And of course wash in a bowl with water, and then wash off the dirt - running.
rule №5
Quality oil. You can not fry the fish on the remains of the oil from the other foods, as well as in butter and fat.
It is theoretically possible, but not recommended. The taste is... terrible.
Butter fish is necessary to take the refined and odorless. For each new batch of fish in the frying pan is necessary to pour new oil portion.
rule №6
Lemon - the best friend. To be more precise seasoning, spices and herbs. You can sprinkle the fish with lemon juice right before frying or use frozen lemon.
If the freezer to store a couple of frozen lemon, then you will always have delicious fried fish. Fact!
Enough to rub half frozen lemon on a grater and distribute it to the fish.
And the amazing result is guaranteed!
rule №7
Crispy crust. To the fish during cooking formed appetizing crisp needs to be done this way.
Pieces of fish fillet or carcass - dry wipes, and only then breaded in flour or breadcrumbs.
Spread the fish breaded necessarily in hot oil well, almost boiling.
Give the fish fry thoroughly to the side thereof, and then flip to the other.
"Tossing and turning" the fish up and down the pan is impossible!
That's all the secrets.
Bon Appetit!
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