Fried fish in breadcrumbs, it would seem, what could be easier? However, frying it is a whole art. Real housewives have special secrets of its preparation, which make the dish healthy and incredibly tasty.
Photo of fried crucian carp Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Fried fish is an integral part of our national cuisine. It is present on many festive tables, and besides that, it is included in 12 must-have dishes on the Christmas menu. But is it as easy to cook it as it seems at first glance?
So, if the fish is frozen, then, of course, you need to defrost it, in which rush is considered the main enemy. Thaw it in cold water or at room temperature, which is not so fast. Speeding up the defrosting process in warm water will only spoil the taste. Hot water will boil it. The next very important stage is cleaning. To do this, it is better to lower the fish into the sink and clean the scales with a scraper under running water. Next, the entrails are removed from the fish. But this should be done with extreme caution so as not to damage the gallbladder, otherwise it will turn out to be bitter. But if this does happen, then salt will help to save the situation, with which you rub the places where the bile got. If the fish has an unpleasant specific odor, then this problem can be dealt with by holding the carcass for about an hour in vinegar or milk.
When the fish is prepared, you should start the frying process. In order for the carcass to retain its shape and not stick to the pan, it should be breaded first: roll it in flour, in breadcrumbs, or make a multilayer breading of breadcrumbs and flour, holding the products together with a beaten egg. This shell will leave the fish juicy. Fry it in a well-heated frying pan and oil. When the oil warms up, it will begin to bubble and smoke, only then they put the fish to fry. They do not have it close to each other, otherwise it will steam, but they do not leave a large distance between the pieces, because oil will burn in an open area. Well, here are all the top secrets for cooking fried fish, now let's move on to the recipe.
- Caloric content per 100 g - 281 kcal.
- Servings - 2
- Cooking time - 30 minutes
Ingredients:
- Any fish - 2 pcs. (I have fresh carp)
- Breadcrumbs - 100 g
- Egg - 1 pc.
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
- Ground black pepper - 1/3 tsp or to taste
- Seasoning for fish - 1 tsp
Cooking fried fish in breadcrumbs
1. If the fish is frozen, then defrost it, observing all the rules described above. Next, carefully open the belly and remove all the insides. Wash the carcasses by removing the black film inside. Next, do with the fish at your own discretion. It can be cut into portions, divided into fillets from the ridge, or left whole if the carcasses are small. The latter option involves the mandatory removal of gills. Whether or not the fins are trimmed is also a matter of taste. If you like crunching, then you can leave them.
2. Now get to the breading. Pour breadcrumbs into one plate, and beat in an egg into the second, to which add salt, pepper and seasoning for fish.
3. Stir the egg batter well so that all the spices are evenly distributed.
4. Now tackle the breading one by one. First, dip the fish on both sides into the egg mass, then transfer it to crackers, with which it should be completely covered.
5. Put the pan on the stove, add oil and heat well over high heat. Then add the fish and fry it until golden brown. Since crucian carp cook very quickly, it is enough to fry them on each side for 7 minutes.
6. When the fish is browned, turn it over and cook for the same amount of time. Frying times may vary depending on the type of fish and the size of the pieces.
7. Put the finished fish on a dish, if you wish, you can sprinkle it with lemon juice. For a side dish, boiled potatoes or vegetable salad are suitable.
See also a video recipe for how to fry fish deliciously:
