Cooking fish in a pan
Fry fish in the pan, we recommend that you use a very hot oil, the temperature of which should not be below 170оС. Laying the pieces of fish into the pan, leave between them a small distance that will contribute to the formation of a crust that will hold the juice in the fish, making the dish will be more juicy and tender.
Fry the fish in the pan to form on both sides of a piece of Golden brown. If in the beginning of cooking the fillets from sticking to the pan, don't worry. It formed a crust during the frying process as it should "Scaramella", and at the end of frying, the fish itself will lag behind the surface of the pan. If you try to tear it off ahead of time, simply fillet will fall apart. Prevents the breakdown of fish during pre-frying and breading with flour, breadcrumbs or bread crumbs.
Recognizing the readiness of dishes, do not rush lays it on plates. Let the fish "rest" for several minutes, during which she will continue to prepare, thanks to residual heat.
Frying different types of fish
As for the time frying fish, it depends on the variety selected product. So, taken as a whole halibut or flounder, the weight of which varies between 300 g, it is necessary to fry for 5 minutes on one side and 5 the same amount of time on the other. To cook fillet you will spend 4-6 minutes. Roast one side will take you just 2-3 minutes.
Mackerel and herring, taken as a whole and weighing about 250 g, fried a little longer. The cooking of these types of fish will take about 12-15 minutes. Each side of the carcass in this case you need to fry for 6-8 minutes.
Frying small fish won't take more than 5-6 minutes. Each side of such instances should fry just for 2-3 minutes.
Frying fish in deep fat
If you decided to fry fish deep-fried, the choice of a product take responsibility. This method is suitable for preparation only of the fish meat which has a high density and adhesion. These include: perch, catfish, whitefish, hake and sea bass.
Most suitable for frying fish is the fried food, which is a mixture of hydrofat (60%) and vegetable oil (40%). Fried fish in this way is very fast. The readiness of a dish indicated by the appearance on the pieces of fish Golden brown. Typically, this process takes no more than 2-3 minutes. In order to remove excess fat and dry prepared fish, before serving, put it for 5-10 minutes on paper towels.