A great variety of dishes can be prepared from fish. This product is not only dietary, but also beneficial. The fish goes well with other ingredients, resulting in unusual interesting dishes. The most common cooking method is fried fish. It can be cooked on the grill, and on a spit, and in deep fat, and in the oven.
Before you fry the fish in a pan, you need to prepare it well: clean it from scales, gut all the insides and wash it well with cold water. The head is usually cut off. If the fish is small, you can fry it whole. Well, big fish is cut into pieces. A thick fleshy fish is cut along, a ridge and bones are taken out. Then, each half must be cut portionwise, salt, breaded in breadcrumbs or flour. This is the easiest breading method, but it plays an important role in cooking. Thanks to the breading, the fried pieces are covered with a golden crust, and the fish is made fragrant and pleasant to taste. About five minutes, you need to withstand the slices in the flour, then they must be placed in a frying pan after the fat is well warmed up. You need to fry for about fifteen minutes, constantly turning the fish from side to side, while reducing the fire to medium.
It is advisable that fried fish be eaten immediately after being removed from the pan. If it stands idle for more than a day, then its nutritional value is lost. Fish goes well with fried potatoes and any crumbly cereals. Another common fish recipe is fried fish in the oven. Prepared fish is placed on a baking sheet, which is greased with fat. Top the fish, you can sprinkle with cheese, grated, finely chopped onions, pour melted margarine. After that, put the pan in the oven, heated to a temperature of about two hundred and seventy degrees, then, after a while, the heat needs to be reduced. After ten to fifteen minutes, the fish can be greased with egg and sour cream. Periodically, you need to water the fish released during frying fat and juice.
Good fried fish in a different breading. For this you will need: fish hake three or four little things; two tablespoons of cumin powder seasoning ; two pieces of lemon; flour about a glass; sunflower oil; pepper and salt to taste. First, the fish must be thawed and cleaned of scales 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 it and rinse well under running water. Small parallel cuts should be made on both sides of the fish. Now you can take the lemon, squeeze the juice out of it onto the fish, and rub the juice into the carcass well with lemon peel. Then add cumin and pepper and leave the fish to marinate for about an hour. After this time, salt the fish so that the cuts in the carcass are saturated with salt. After that, you need to roll the hake in flour well. The pan should be well heated. You need to fry the fish from both barrels for five to seven minutes each. Fried pollock fish has a greater advantage over other species due to its relative cheapness and ease of preparation. You need to start by trimming the fins. After this, you need to scrape off the scales, take out the insides and rinse the fish well from the inside. Then cut it into pieces about two and a half centimeters wide. Next, sprinkle pollock with spices intended for fish, salt, gingerly pepper and refrigerate for half an hour. Then prepare a frying pan, heat the vegetable oil on it and put slices of pollock here, having previously rolled them in flour. Fry until golden brown. Ready fried fish will look good on the table with a slice of fresh lemon.