It is rare to meet a person who does not like fried fish. Thanks to our tips, you can cook fish fast, tasty and hassle-free!
Fish is fried, sprinkled with salt, pepper and breaded in wheat flour.
Products from the cutlet mass are also breaded in silt breadcrumbs in white breading before frying.
To give the fish a more delicate flavor, you can moisten it with cold milk before breeding.
Put prepared fish in a frying pan or baking sheet with well-heated fat and fry on the stove until a crispy crust forms on both sides.
If the portioned pieces of fish have not been fried during the formation of the crust, they are placed in the oven for 5-7 minutes.
You can fry fish in vegetable lard, hydro fat, ghee or vegetable oil.
From vegetable fats the best for frying fish in this way are sunflower oil, olive oil and refined cottonseed oil.
Can be used for frying fish and melted pork lard.
Beef and lamb fat for frying fish in this way is usually not used, since these fats are not in harmony with the taste of the fish.
The total duration of frying portions of fish is 10 – 15 minutes.
Deep-fried fish is mainly fried, cut into fillets with skin or bey skin and without rib bones. The exception is small fish (navaga, smelt, hamsa, etc.), which are fried whole.
Before frying, fish is breaded in flour, moistened in an egg and breaded in breadcrumbs or white breading.
For deep fat, you can use vegetable oil (sunflower, cottonseed), vegetable lard, hydro fat.
The best fat for deep-frying fish is a mixture of 60% hydro-fat and 40% vegetable oil, 1 since such a fat does not change its chemical composition when heated to a high temperature, as a result of which, when frying it, chad is formed, and fried products are of higher quality.
The ratio of fat and simultaneously fried product in it must be at least 2: 1; the best ratio is 4: 1.
Before frying, the fat is heated to a temperature of 170 -180 °.
Breaded fish is dipped into the heated fat and fried until golden brown.
The fried fish is quickly removed from the deep fat, transferred to a dry baking sheet or frying pan and, if the fish has not reached readiness, put it in the oven.
The fish is deep-fried for 3 to 5 minutes and cooked in an oven for 5 to 7 minutes.
After three to four frying times, the fat sometimes needs to be filtered through a metal sieve, as the charred particles of the breading left over from previous frying impairs the appearance of the fried fish.
It is recommended to fry the fish just before serving it to the consumer.
Do you like fish cakes? After our advice, they will definitely not leave you indifferent! 🙂
For the cutlet mass, you can use any fresh or well-soaked salted fish that does not contain small bones.
The most suitable fish for this purpose are cod, pike perch, haddock, catfish, pike, sea bass and burbot, motley catfish, fresh chum salmon.
Fish for cutlet mass, cut into fillets without skin and bones, cut into pieces and pass through a meat grinder.
Stale wheat bread soaked in milk or cold water (without a crust), salt, ground pepper are put into the resulting mass, everything is mixed well and then passed through a meat grinder for the second time.
You can add raw pork fat, fat or butter to the cutlet mass from low-fat fish (50 – 100 g per 1 kg of pulp).
When using raw lard and fat from the insides of the fish, it is passed through a meat grinder together with the fish; the butter is pre-softened and then mixed with the finished cutlet mass.
If fat is not added to the cutlet mass from low-fat fish, then to increase the friability it is recommended to add chilled steamed fish passed through a meat grinder.
To obtain a homogeneous consistency, the cutlet mass is thoroughly stirred.
Cutlets, meatballs, meatballs, zrazy and rolls are prepared from the cutlet mass.
For 1 kg of fish fillets, take 250 g of wheat bread from flour not lower than the first grade, 350 – 400 g of water or milk. 20 g salt, 1 g pepper.
These tips will help you slice your fish without the hassle.
Fish of all types is cut in portions, except for small ones, which are also directed to the whole form by heat treatment. Partial fish, cut into fillet layers and intended for cooking, are cut with skin and vertebral bone (or with skin and rib bones) in the transverse direction, starting from the head; while holding the knife at right angles to the fish.
So that during cooking the fish does not deform, the skin on each piece is cut in two or three places.
Fillet-cut small fish, intended for frying and passing, is cut obliquely, while holding the knife at an angle of 30 °, trying to make the pieces wider.
For cooking and frying, portions can be cut from non-stick fish (round).
After removing cartilage and skin, sturgeon fish, except sterlet, are cut, starting from the tail, into wide pieces.
For hodgepodge, osetrovaya fish is cut into pieces weighing 20-30 g.
In this case, first of all, they use the tail part left over from cutting the fish into portioned thin pieces.
After cutting, the sturgeon pieces are scalded as described on the previous page and washed with cold water.
A large sterlet is cut into portioned pieces after the removal of the beetles and the plating of the fish, or they are treated with a “ring”, or prepared entirely for heat treatment.
Most of us love fish dishes. Useful tips will help you learn how to cook fish quickly, tasty and hassle-free.
You need to cook fish on low heat. If you smell fish in the kitchen, it means that it takes too long or too fast to cook.
The best way to preserve the flavor of the fish during the cooking process is to grill it, in the oven, steam it, simmer it in a sauce or broth, or fry it in a little fat. To enjoy the taste of fish, it is better to forget about cooking.
Overcooked fish becomes too oily to be eaten. You cannot salt the fish in advance – as a result, it will lose juice and become tasteless. 30 minutes before cooking, you should keep the fish in the marinade and sprinkle with lemon juice.
Finished fish of some varieties lose their inherent transparency and become snow-white (flounder, haddock, cod). To check if the dish is ready, you need to pierce the thickest part of it with the tip of a knife: the fish is ready if the fibers are easily separated from each other. Cooking too long will soften the fish and give off an unpleasant odor.
A slightly dry fish will taste better with a garnish of peas, parsley, mushrooms, cheese, green beans, onions, and milk or tomato sauce.
Fatty fish (herring, mackerel, pink salmon) go well with seasonings based on sour fruits such as lemon or gooseberry.
It is better to make vegetable garnish and salads in advance so that the fish can be served on the table as soon as it is ready. If you try to keep it warm, it will become tasteless. If you do not have time with the side dish, and the fish is already ready, you need to remove it from the heat and pour over the sauce, and reheat it before serving.
Before giving a fish to a child, you need to carefully check if there are any bones in it: once having experienced fright, having choked on a fish bone, he can maintain a dislike for this valuable product for life. Some adults never eat fish just for fear of choking on the bone. It is necessary to teach the child to always check the fish that is given to him and find bones.
For cooking, use: fish in its entirety, links, portioned pieces, portioned pieces from plastered fish with skin and bones, with skin and without bones. The pieces are cut across the fibers, while holding the knife at right angles to the fish. On each piece, the skin is cut in 2-3 places so that the fish does not change its shape during heat treatment.
Fish in whole form, medium-sized links, portioned pieces of plastered fish with skin without bones, without skin and bones (pure fillet) are used for poduspaniya. The pieces are cut starting from the tail, holding the knife at a 30 ° angle to the fish. In this case, flat wide pieces are obtained, convenient for quick and uniform heating in a small amount of liquid.
For frying, the main method is used: fish in its entirety, links, portioned pieces, portioned pieces cut from plastered fish with skin and bones, with skin without bones, without skin and bones. Round and fillets with vertebral bone are cut, holding the knife at right angles to the fish; fillets with rib bones or without bones are cut at an angle of 30 ° into wide flat pieces that have a large surface of contact with the frying surface.
So that the fish does not lose a lot of liquid and nutrients during frying, and a crispy crust forms on its surface, the prepared fish is breaded. Breading is the application of breading to the surface of a semi-finished product. Depending on the further use, different breading methods and different breading are used. For a better attachment of the breading to the product, it is moistened in a special liquid – llezone, which is a mixture of raw eggs with milk or water, with the addition of salt. For deep-fat frying, fish is used in its entirety, portioned pieces cut from plastered fish without skin and bones. The fish is cut, holding a knife at an angle of 30 °, dried, sprinkled with salt, breaded in flour, moistened with lezon and breaded in breadcrumbs.
No holiday is complete without fish. Following these tips, you will have the most delicious fish on your holiday! 🙂
Cook fish in a sealed container so that moisture does not evaporate unnecessarily.
When frying fish, you can add a few pieces of raw potatoes to boiling vegetable oil. It will eliminate unpleasant roasting odors.
Fish dishes can be served with lemon slices, sliced tomatoes, various dressings, and sauces.
Thick-bottomed pans are good for frying fish.
To prevent the fish from falling apart during frying, it is salted 15 minutes before cooking.
You need to bake fish dishes in a highly heated oven.
The cutlet mass is prepared from low-bone fish, minced fish is prepared only before cooking. Fish cakes will be tastier if you add finely chopped fried onions to the minced meat.
Fish will not stick to the pan when frying if you add a little salt to the vegetable oil.
For cooking 1 kg of fish, take 2 liters of water. The fish broth is salted at the beginning of cooking. Whole cooked fish is juicier and tastier, and steamed fish tastes better than boiled in water.
When boiling, fish soup is cleaned, but scales and fins are not removed. The prepared fish is placed in cold water and very slowly, in 30-40 minutes, brought to a boil. When heated slowly, the fins (partially) and scales (completely) dissolve, giving the ear a density and a unique broth. When heated quickly, they brew and become tough, insoluble. With slow heating, the ear is ready 3-5 minutes after boiling.
When cooking fish soup, it is useful to pour in from 50 ml to 100 ml of vodka per liter before heating.
Small fish should be placed in boiling water for cooking, large fish in cold water. To boil the fish soup, the fish is placed in cold water, removing the eyes and gills.
Pike perch, carp, pike, cut into pieces, boil for 15-20 minutes; fish weighing over 1 kg is cooked for about 1 hour.
The most delicious fish soup is obtained from fresh ruffs, tench and perch.
Sometimes, to improve the taste of the broth, add cucumber pickle or put a pod of fresh sweet pepper, dill, and an onion.
Everyone loves to eat fish, but not everyone knows how to cook it properly and tasty. Following our advice, you will have the most delicious fish!
At the flounder, the head is removed with an oblique cut so that the abdomen is simultaneously opened, then the fish is gutted. After that, grab the skin on the dark side of the fish with a knife and finger and tear it off with a sharp movement, then cut off the fringe of the fins and the caudal fin, peel off the scales on the light side of the skin and thoroughly wash the fish.
The carp and silver carp are cleaned of scales, the head is cut off and, without cutting the abdomen, the insides are removed, and the gills are removed from the head. After that, they are washed in cold water and cut across into portions.
It is recommended to remove the skin from burbot, eel and large navaga; in small navaga, the skin may not be removed.
The skin is removed only from large fish and in the manufacture of minced cutlet.
In burbot, eel and catfish, the skin around the head is cut and, by separating the skin from the meat with your fingers, it is removed entirely. Then the abdomen is cut, the entrails and fins are removed, and the head is cut off. The cut fish are washed with plenty of cold water.
Mackerel should be cleaned as follows: with your thumb and forefinger, take the gills from one side of the head and tear them off with a sharp movement, while part of the viscera is removed along with the gills. Then, with a sharp knife, cut along the abdomen, open and clean thoroughly. Rinse with plenty of water and soak in cold water for 10 minutes. You do not need to cut off the head, after baking or frying it will be soft and tasty.
Processing zander and perch should begin with the removal of the hard dorsal fin. Pull the fin towards the head, after cutting the flesh on both sides of it. It is advisable to dip the fish in boiling water for a minute.
Sauces and soups can be prepared from broth in which heads without gills, spine, rib bones were cooked; fins, tail and skin with scales. It is advisable to strain the broth.
To obtain a fillet with skin and rib bones, the pulp is cut along the back of the carcass to the ribs, then cut along the spine, while cutting off the pulp with rib bones. Two fillets are obtained: one with a backbone and rib bones, the other with only rib bones. If you need to get both fillets with only rib bones, then the first is also cut from the spine. This is how fish is cut for cooking and frying in portions.
Fillets of pike perch, catfish, cod, mackerel are cut into thin wide slices (one per serving), sprinkled with salt, pepper, breaded in flour, moistened in a lezon (an egg loosened with 1 tablespoon of milk) and breaded again in breadcrumbs.
Portions are fried on a wire rack, medium-sized fish is fried as a whole. Before frying, place a grate over hot coals and, when it warms up, rub it with pork bacon, then put the fish and fry on both sides.
Fish, fried on a spit or wire rack, is served with lemon and herbs, sauces, ketchup – tomato or kebab.
These are the most helpful tips that you will definitely need!
Fish dishes must not be cooked over high heat. As the fish broth boils, you should reduce the heat and continue cooking the fish over low heat (boiling should be, but very weak).
When cooking, frozen fish can only be put in cold water.
It is recommended to fry fish in a small amount of fat; it is better to use a mixture of butter and vegetable for this.
To get an appetizing crust on all sides, you should not put the fish pieces in the pan tightly to each other.
Small fish or cut into pieces are placed in boiling water. This is done so that it is not digested. When cooking, large fish is placed in cold water, and when the water boils, water is added as needed.
Granular caviar will last longer and will not dry out if you pour a thin layer of vegetable oil into the jar with it on top and then close the jar tightly with a lid.
If there is fried or boiled fish left after lunch or dinner, it can be stored in the refrigerator for no more than 1-2 days, and before serving, boiled fish should be boiled in fish broth (or water), and the fried fish should be fried one more time as usual – on both sides each piece of fish.
To make fish broth tastier and more aromatic, use several types of fish when cooking it.
Determining the readiness of boiled fish is simple – stick a match into it. If it easily enters the meat of the fish, then the fish is ready.
Some tips for cooking fish will be useful to every owner and hostess. So, when preparing fish, it is useful to know the following tricks. Such useful tips were found on the Internet.
Salt fish broth at the very beginning of cooking.
Before you start processing fish and preparing your favorite dish from it, place it in a container with water. If a fish drowns in water, it means that it is fresh, if not, then it is better to discard such fish – it is stale.
The fish will not fall apart during frying if it is cut and salted before cooking for 15 minutes.
To eliminate the strong smell of fish when frying it, place one whole potato in vegetable oil (peeled, washed and sliced).
If the herring is too salty, you should soak it in milk or tea (the liquid will take away the excess salt).
Very salted fish should be soaked in cold water for 4-6 hours. The water needs to be changed every hour or two, but the soaked fish should not be stored.
For crispy fried fish, add a little salt to the hot oil while frying.
Saltwater fish will taste tender if sprinkled with sugar for 30-40 minutes before frying.
It is not recommended to boil the following types of fish for broth – bream, carp, lamprey, eel, since the broth turns out to be bitter from them.
In order for the fish to brown beautifully, you should simply wipe it off with a kitchen towel before frying it.