For deep-frying, the fillet of white boneless marine fish, which in consistency resembles a sponge, is most suitable. Deep-fried fish absorbs a large amount of oil, acquires softness and saturation. Therefore, choose low-fat fish species for frying. This is pollock, navaga, hake. Suitable types of red fish - char, pink salmon, salmon.
Deep-fried fish is fried in two versions: in flour and in batter. Without these components, the skin will quickly burn, and the spine part will remain half-baked.
Before frying, fish should be lightly marinated. This will give extra softness, lightness and airiness to the dish.
Cooking marinade
To pickle 1 kg of fish fillet you will need:
- a glass of vegetable oil;
- half a glass of table vinegar (preferably grape);
- one teaspoon of dry mix of spices for fish;
- 2 tablespoons of soy sauce;
- salt, pepper to taste.
Mix all the ingredients, dip the fish fillet into the mixture for 30 to 40 minutes. For a more complete saturation with spices, pierce the fillet pieces with a fork in several places.
While the fish is pickling, prepare the batter.
Cooking batter
To prepare a batter for fish according to the classic recipe, you will need:
- 1 chicken egg
- 1 cup wheat flour
- half a glass of milk,
- some sour cream or mayonnaise,
- salt, pepper to taste.
In a bowl, blot the egg, salt, pepper. Pour in flour and stir until smooth. The consistency should be thick, then lumps do not form. Leave on for 10 - 15 minutes, so that the gluten contained in the flour is dispersed - the batter will be more airy and elastic.
Dilute with milk, two tablespoons of low-fat sour cream or mayonnaise. The finished batter is similar in appearance to the fritters dough.
Roasting flour
In some meals, fish in batter resembles pies. For them and those on a diet, fry some of the fish in a thin layer of flour.
Prepare a sprinkle of flour according to this recipe:
- 1.5 - 2 cups flour;
- one teaspoon of dried spices for fish;
- ground black pepper, salt to taste.
In a bowl, mix flour with spices, salt and pepper. Place the fish fillet in a deep bowl, cover it with the mixture, cover and shake.
Deep-fried fish is ready. Salt and pepper the fish fillet in this embodiment should not be.
Deep-fried fish
For deep fat, it is better to use refined vegetable oil, as it does not oxidize at high temperatures and does not harm human health.
Use a stewpan with thick walls or a cauldron. It is very convenient to put a container of a suitable round shape in them, with a mesh bottom and a long handle - by taking out the fried pieces with this large “slotted spoon”, you will allow excess oil to drain through the holes in the bottom.
Pour the vegetable oil into the stewpan and heat it well. The batter will help check the readiness of the deep fat: drip it into the oil - the deep fat should hiss slightly and cover a drop of dough with bubbles.
If the deep-frying temperature has reached a suitable state, we begin to lower the pieces of fish into it, having previously dipped them in the batter.
In order for the fish slices to become evenly coated with batter, take a deep bowl, put them in it and pour the batter on top. Turn the pieces of fish in batter, without violating their integrity. When removing with a fork, drain the excess dough and place in a preheated deep-frying fryer.
Deep-fry the fish for about 2 minutes on each side until golden brown.
Serving
Put the deep-fried fish on a tray covered with napkins so that the excess fat is stacked.
Lay out the bottom of a large oval dish with cleanly washed lettuce leaves. In the middle, lay the fish deep-fried and garnish with thinly sliced lemon slices and herbs.
Boiled rice, mashed potatoes or boiled green beans are suitable as a side dish.