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.