Advice 1: How to cook frozen fish

Fish is a source of many useful substances necessary for normal functioning of the body. And let fried fish is not the diet dish, but it will decorate any table, especially because to cook it simply.
How to cook frozen fish
You will need
    • fish;
    • vegetable oil;
    • salt;
    • spices.
Before you fry the fish, it must be defrosted. This is best done at room temperature, so the carcass from the freezer, you must get in advance. You can defrost fish in the microwave, but if it is wrong to put the weight, the carcass may be slightly Ambaritsa. To speed up the process maybe dip the fish in the water, but in this unfreezing all the juices are washed out and the pulp will dry.
After your fish is defrosted, clean it and get rid of the innards, if any. Depending on the size of the carcass you can fry fish whole or cut it into serving pieces. Ready for roasting carcass to marinate in spices. To do this, sprinkle the fish with black pepper, marjoram, coriander or other spices and set aside for 30-40 minutes.
Recipes fried fish variety, but the cooking principle is similar: carcass fried in plenty of oil, thanks to which they get even, Golden crust. To do this, take a pan, pour in her vegetable oil and heat to boiling state.
Each piece of fish, or the carcass, roll in flour or breadcrumbs, then put in hot oil. The effect of deep-frying allows you to achieve this amount of oil, which put at least half of the piece.
Over high heat fry the fish for several minutes until smooth brown, then flip it with a spatula on the other side. Once the piece is evenly browned, reduce heat and cook fish until tender. Cover the pan, do not cover, otherwise the crisp will be lost.
Useful advice
Cooking time depends on thickness of piece. Small fish such as capelin can be cooked for 5-10 minutes, thicker pieces of mackerel or hake it cook for 10-15 minutes. Most quickly prepared fillet, 5-7 minutes for readiness would be sufficient.

Advice 2: How long can you keep frozen fish

Fish is an obligatory component of the balanced diet, natural protein source first category, vitamins, essential amino acids, trace elements. Even if completely excluded from the diet meat, eating fish may be able to replace their nutritional value. For easy transportation the fish are frozen and sold in this form, but shelf life is limited.
How long can you keep frozen fish

The freezing of fish as a way of preserving

To deliver fresh fish to the Russian shops, it has to be frozen and transported in special refrigerated trucks. This method of preservation is almost does not affect the quality of fish, provided that the technology of freezing is observed, as well as the technology of its storage. In industrial freezing of fish used the quick method when it is cooled to very low temperatures within cryohydrate point of a solution of salts and nitrogenous substances contained in its tissues. With this method do not violate the structure of its tissues, and sharply slow down the processes of vital activity of microorganisms and tissue enzymes and oxidative breakdown of fats contained in fish.

In shops the fish is also stored in specially equipped premises, conditions which allow to guarantee the original quality of this whimsical production. Buying frozen fish at the store, you can continue to store it at home, but you must understand that household refrigerator and freezer will not be able to provide those conditions which are created using special industrial equipment.
To defrost the fish you want, put it on the bottom shelf of the refrigerator. If you defrost it at room temperature, cook it immediately after the process ended.

How long can you keep frozen fish

Frozen now implements almost all kinds of fish, so you can always buy it for a particular dish which will be eaten after some time. Shelf life and storage of frozen fish at home depend on the type of fish and temperature, which ensures the freezer and method of freezing. So, the glazed fish are stored on average a month longer than fish, frozen naturally, and freshwater fish can be stored longer than the sea.
It is impossible to defrost the fish in the water, especially in flowing, you will lose many of its nutritional properties.

But the product has retained its freshness, keep frozen fish in the freezer more than six months, and when it is a fatty fish, its shelf life is reduced by half, if you don't want to eat food from it with a strong fishy. Fish during storage must be tightly Packed in a plastic bag or wrapped in cling film to exclude access of air to the body. And remember that the second time the fish you have thawed, place them in the freezer is impossible.

Advice 3: Roasted Zander: three simple recipe

Fish must be included in the diet of a healthy person. Sudak is a great choice. It does not require you to refined ingredients in order to cook a delicious and healthy dish.
Roasted Zander: three simple recipe

Recipe No. 1

This recipe for fried walleye very simple, but the fish turns out juicy, tender and soft.

You will need: 1 kg fillet of pike perch, 3 heads of garlic, 5 tablespoons mayonnaise, 2 tablespoons of salt, a little black pepper, 1.5 cups of flour, 4 eggs and a little vegetable oil.

Pike perch fillet cut into medium-sized pieces.

Get cooking marinade: mix mayonnaise, salt, pepper, garlic, squeezed through press. Mix the marinade with the fillets of fish and put it in the fridge for a few hours.

Prepare the batter in which to fry perch. In one bowl mix eggs, a little salt and pepper and whisk well the mixture. In another plate pour the flour.

When the fish zamarinuetsya, you can start to fry it. Dip the fillets in batter, then in flour and place on a heated pan with a small amount of oil. Cook on a slow fire, otherwise there is a risk that the fish will burn.

Recipe No. 2

This version of the making walleye easier. For this recipe, prepare the following ingredients: 300 grams perch fillet, 2 onions, salt and pepper to taste, a little vegetable oil for frying, a little flour.

Pike perch fillet cut into small portioned pieces and sprinkle on each a little salt and pepper. After, roll the fish pieces in a small amount of flour.

Slice onions into medium sized rings and also roll in flour.

Pour into the pan 3-4 tablespoons of vegetable oil and wait until pan heats up thoroughly.

Put the perch and fry first on one side. Without turning, put in a pan the onion and wait until it is browned. Flip the fillets and fry until Golden brown now to the fish.

Serve with onions and herbs.

Recipe No. 3

The third option is cooking fried perch is quite unusual and piquant. It will appeal to fans of ginger and cinnamon.

You will need: 900 grams perch fillet, 2 tablespoons of soy sauce, half lemon, 1 teaspoon of ground ginger, 1 teaspoon cinnamon 4-5 green onion, a little salt, mix of pepper or just black pepper, a little vegetable oil.

Finely chop the green onions.

Prepare the marinade: combine the soy sauce, 1 tablespoon water, ginger, cinnamon, chopped green onion, juice of half a lemon, a little salt and pepper.

Zander cut into small pieces, marinade and leave for about an hour.

After the fish zamarinuetsya, you can fry it in a large amount of vegetable oil. Fire select medium.

After the fillet has acquired a ruddy crust, lay them on paper towel to stack fat, after which the dish will be ready.

Advice 4: How best to cook fish the bleak

Bleak is a small fish weighing about 60 g. unfortunately, the cooks don't pay the bleak worthy of attention. However, fish can be cooked very tasty and varied meals.
How best to cook fish the bleak

How to cook sprats from bleak in the slow cooker

For cooking you will need the following ingredients: 1 kg of bleak, 10 teaspoons loose leaf infuser, 75 ml of vegetable oil, 400 ml of boiling water, tablespoon of salt, black pepper, Bay leaf, cloves. Optionally, you can use soy sauce.

The fish cut off the head and carefully removed the innards. Purified bleak washed thoroughly in cold running water. Brewed tea with boiling water and infused for 10 minutes.

Purified bleak shift in the bowl multivarki. In a bowl add the spices and salt. If bleak is performed with the soy sauce, the amount of salt should be reduced by half. Otherwise, the dish will turn out too salty. Cook sprats from bleak 2 hours in slow cooking.

Sprats are ready cool without removing from the bowl. If you put the hot fish, the carcass will fall apart, and the dish will have unpresentable appearance. Appetizing sprat of bleak will be a great addition to the table!

Fried perch

For fried bleaks will need: fish, vegetable oil, salt, spices.

Before cooking, bleak cleaned, washed and dried with paper towels. Every fish is rubbed with a mixture of salt and favorite spices. After this fish for 15 minutes leave alone.

The pan is heated on high heat, pour in her vegetable oil. Fish put in a pan with a Jack. As bleak has small size, on each side of the fish fry for 1-2 minutes. The finished fish pass on paper napkins. Excess fat absorbed in them, and perch will be pleased to crackled. Served the fish to the table, garnished with lemon wedges, ripe cherry tomatoes and fresh herbs.

Bleak under a cheese crust

To cook bleak under a cheese crust, you will need: 1 kg of bleak, 500 g potatoes, 300 g mushrooms, 2 onions, 100 g of hard cheese 2-3 tablespoons of sour cream, fresh parsley or dill. For frying fish and other ingredients, as well as for basting, you will need vegetable oil.

Purified fish rubbed with spices and roll in flour. Then the bleak, lightly fried in vegetable oil. Potatoes boiled, cooled and cut into thin slices. Finely chopped onion half-rings. Mushrooms washed and cut into small slices. In hot oil fry onions and mushrooms.

Protiven grease with vegetable oil. In the centre lay the fried fish on the edges of the pan — potatoes. On top put the mushrooms and onions. All the ingredients liberally smeared with sour cream. Cheese rubbed on a coarse grater and sprinkle them over the dish.

Send a baking sheet in the oven heated to 180oC. Bake the dish should be approximately 15-20 minutes until Golden cheese crust.

Advice 5: Is it possible to fry in unrefined oil?

A few decades ago, all fried in butter "with the scent", which is not subjected to purification. Other vegetable oil most people do not know. Now there is an opinion that to fry on a butter not. The choice of oils in the grocery stores has become very wide in our time. And now you can often find a strong recommendation that you want to cook only on clean, refined oil. And unrefined oil to use in salads and other ready meals.
Mozhno li zharit' nerafinirovannom butter

First, determine what are such recommendations. Are they generally order our food to be useful. In this case, the frying of the question should not be, in principle. Because, what would have been oil, at high temperatures it emits harmful substances. And difference properties of oils during frying, whether refined or unrefined, is unimportant.

After frying formed transfats. This, in turn, leads to blockage of blood vessels, atherosclerosis. Atherosclerosis is not the only threat to the ingestion of food after frying. You may also experience Alzheimer's disease, Parkinson's disease and cancer.

Most Housewives are at home does not use oil again. But when talking about production on an industrial scale or catering establishments, the situation is quite different. In this case, the products are processed in oil, which is used repeatedly, turn toxic and very harmful to health.

The difference between homemade food and products catering significant. But in any case, the food subjected to frying process, is not healthy. If we are talking about the process when the food forms a ruddy, Golden, it is undoubtedly a high temperature. When the oil escalivada to such a high marks, the formation of mutagens that affect DNA cells.

Quite another matter if we speak about such ways of cooking like stewing, vexation, or steaming with butter in it. Because at low temperature, to one hundred and fifty degrees, useful acids contained in the oil are not broken down and the carcinogens are not formed. If the temperature is higher, harmful substances are emitted. And no matter what kind of oil to use.

Advice 6: Simple ways to fry fish, be it river or red

In cooking, I share a few simple ways of frying fish. The main ones are: frying fish in a pan with a small amount of oil, roasting on open coals or deep-fried. Each method of cooking has its secrets, and if you ignore them, you can ruin the fish and not get the desired result.
Simple ways to fry fish, be it river or red

Before you fry the fish in the pan, you should divide it into portions (small fish can be fried whole), RUB with salt and leave it for 10-13 minutes. To improve the taste of sea fish it can be sprinkle with lemon juice.

Once the fish is ready for frying, put a frying pan on the fire and poured vegetable oil. Fish dumped in the flour and put into the pan. The fat should cover only half the fish, so it was not too greasy. The fish turned out delicious, should put the butter.

To keep for a long time the fish in the pan is not recommended that the meat was not dry. Enough to fry it before occurrence of crunchy crispy crust and then place in the oven for 10 minutes. There are fish to reach readiness.

This method of cooking you can cook any fish.

To roast fish on an open fire on a spit, the grill or skewers. When frying fish on the grill need to be aware of one feature. To ensure that the fish did not stick to the grill, you need the rods to be lubricated with oil or lard. Then we will be able to maintain the integrity of the finished fish. Before you put the fish on the grill, it needs to be dry, RUB with salt, pepper, butter, sprinkle with breadcrumbs. On the grill the fish is fried on both sides.

When frying fish on skewers will be able to preserve its integrity and sear evenly on all sides. But with this method of cooking will be able to lay in the abdomen herbs.

When roasting on the spit preference is given to sturgeon species of fish. In order to emphasize its flavor, the fish pour the creamy melted butter.

For cooking fish in the oven requires a large amount of vegetable oil, which should completely cover the fish, and dishes with thick walls and bottom. Fish should be prepared. It, add pepper, salt, lemon juice, cracked pepper and sprinkle with flour or breadcrumbs for breading. Oil you can use sunflower or olive. After the oil is warmed up, it lowered the prepared fish. You should fry until the acquisition of its Golden hue. This method prepares any fish, but especially tasty sturgeon, cod, perch or cod.

Deep-fried you can cook fish in batter. To do this, the pieces of prepared fish with a fork dipped in the batter and then put in the fryer. After frying, the fish should be put on paper in order to remove excess fat.

Fried fish are ideal side dishes of greens, potatoes, vegetables and rice. And pickles and so accentuate the unique taste. Decorate the dish of fried fish with onion rings, herbs, or lemon.

Potatoes, peeled and cut into wedges, will help to get rid of the smell of fish while cooking in the pan. To do this, it just needs to be put into the oil during frying.

Is the advice useful?