You will need
- vegetable oil;
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.
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 to cook frozen fish
The fish is very useful to use every day. Frozen fish can be cooked in different ways: boil, bake, fry, stew, braise, bake on the grill. As a side dish suitable vegetables and rice.
You will need
- 6 potatoes;
- two carrots;
- three medium onions;
- 300 g cooked smoked pork belly;
- ½ bunch fresh dill;
- 300 ml sour cream (15% fat);
- a couple of sprigs of cherry;
- ground pepper;
- 100 ml Apple cider vinegar;
- salt to taste.
Potatoes and carrots boil "in uniform".
Defrost the fish, clean it from scales, remove the entrails, cut off the fins. Cut the head and tail. Rinse under running water.
Two onions onions cut into rings, and the third an onion – feathers. Onion, chopped feathers, put in a bowl, add salt and pour the Apple cider vinegar.
Boiled-smoked pork belly, cut in half. Cut the peel from one half and thinly slice plates. The second cut in the form of "scallop". "Scallops", fry on a dry pan. The fat pour in the dish with refractory oblong high edges.
Half an onion cut into rings, put on the bottom of the dish. Two slices of bacon put in the middle.
Fish RUB with salt inside and put half the bunch of dill. Make six deep diagonal cuts approximately 2/3 of the thickness of the fish. RUB the fish with salt in the places of incision and put it in the dish.
The cuts of fish place slices of bacon without skin and fat side out to the same place at the ringlet of onions.
Carrots and potatoes "in uniform" clean and cut into slices. Around the fish put in the form of "scales" mug chopped carrots and potatoes, between a layer of carrots and potatoes, put the separate onion rings, the layers are separated, each layer of salt.
Potatoes fried "scallops" and onions, soaked in vinegar, put on top of the fish. Sprinkle paprika powder, pour sour cream, put sprigs of cherry for decoration. Leave for ten minutes to soak up the sour cream, then put in a preheated to two hundred degrees oven for half an hour.
To easily clean the fish, rinse it with hot water from the tap.
If you cook fish without potatoes, the baking time is reduced to forty minutes.