Deep-fried fish - a recipe for any table

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

For deep-frying, boneless white sea fish fillets are most suitable for deep-frying, which resembles a sponge in texture. Deep-fried fish absorbs a large amount of oil, becomes soft and rich. Therefore, for frying, choose types of fish with a low fat content. This is pollock, navaga, hake. Suitable and types of red fish - char, pink salmon, salmon.

Deep-fried fish is fried in two versions: in flour and in batter. Without these components, the skin will quickly burn, and the backbone will remain half-baked.

Before frying, the fish should be lightly marinated. This will add extra softness, lightness and airiness to the dish.

Preparing marinade

To marinate 1 kg of fish fillet you will need:

• a glass of vegetable oil;
• half a glass of table vinegar (better than grape);
• one teaspoon dry fish spice mix;
• 2 tablespoons of soy sauce;
• s alt, pepper to taste.

Mix everythingcomponents, dip the fish fillet into the mixture for 30 - 40 minutes. For a more complete saturation with spices, pierce the fillet pieces with a fork in several places.

While the fish is marinating, prepare the batter.

Cooking batter

To prepare fish batter according to the classic recipe, you will need:

• 1 chicken egg,
• 1 cup wheat flour,
• half a glass of milk,
• a little sour cream or mayonnaise,
• s alt, pepper to taste.

Break the egg in a bowl, season with s alt and pepper. Add flour and stir everything until smooth. The consistency should be thick, then lumps do not form. Leave for 10 - 15 minutes for the gluten contained in the flour to disperse - the batter will be more airy and elastic.

Dilute with milk, two tablespoons of low-fat sour cream or mayonnaise. The finished batter is similar in appearance to the dough for fritters.

Roasting flour

For some diners, fish in batter resembles pies. For them and those on a diet, fry part of the fish in a thin layer of flour.

Sprinkle flour according to this recipe:

• 1, 5 - 2 cups flour;
• one teaspoon of dry fish spices;
• ground black pepper, s alt to taste.

In a bowl, mix flour with spices, s alt and pepper. Place the fish fillet in a deep bowl, cover with the resulting mixture, cover and shake.

The deep-fried fish is ready. S alt and pepper the fish fillet in this version should not be.

Frying fish in deep fat

For deep frying, it is better to use refined vegetable oil, as it does not oxidize at high temperatures and does not harm human he alth.

Use a heavy-walled saucepan or cauldron. It is very convenient to insert a container of a suitable round shape, with a mesh bottom and a long handle - taking out the fried pieces with this large "skimmer" will allow excess oil to drain through the holes in the bottom.

Pour vegetable oil into a saucepan and heat it well. The batter will help to check the readiness of deep-frying: drop it into the oil - deep-frying should sizzle slightly and cover a drop of dough with bubbles.

If the temperature of the deep fat has reached a suitable state, we begin to lower the pieces of fish into it, after dipping them in batter.

To make the fish pieces evenly covered with batter, take a deep bowl, put them in it and pour the batter on top. Flip the pieces of fish in the batter without disturbing their integrity. Remove with a fork, allow excess batter to drip off and place in preheated deep fryer to fry.

Deep-fry the fish for about 2 minutes on each side until golden brown.

Serving

Place the deep-fried fish on a tray lined with paper towels to drain excess fat.

Line the bottom of a large oval dish with cleanly washed lettuce leaves. Put deep-fried fish in the middle and garnish with thinly sliced lemon slices and herbs.

As a side dish, boiled rice, potatomashed or boiled green beans.