Frying fish may be a challenge for beginner cooks. A small mistake can cause the meat to fall apart, not cook properly or be too dry. However, if we remember a few important aspects, it will quickly turn out that it can proceed without any problems.
We must remember that the process of obtaining perfect fried fish does not start in the pan. Before frying, the fish should be properly dressed. Fresh ones should be thoroughly gutted and removed from the scales, and frozen ones should be thoroughly defrosted in the refrigerator and dried with a paper towel. To improve the taste of the fish and give the meat the appropriate structurey it’s worth before frying it . You can use milk or plain water for this. Some people decide to sprinkle lemon juice on the fish.
We can cover the fish with breading before frying. First, coat the meat in flour, then in egg and finally in breadcrumbs. Press it carefully against the fish so that it does not fall off during frying. It is worth remembering that the breading layer should not be too thick. As a result, it may absorb fat excessively and thus affect the final taste of the fish.
We can move on to frying the fish. It is worth warming it in a pan fat with a high smoke point. The meat may need a few minutes, so we must be sure that the fat will not burn and will not affect the final taste of the dish. It is worth choosing rapeseed oil, olive oil or clarified butter.
Pour fat into a well-heated pan. There should be a lot of it – it is important that it covers the bottom of the pan with a thin layer. Place the fish on it and then fry it for about 5 minutes on each side. We turn it over only once. This will prevent it from falling apart. Do not fry the fish covered – it will end up rubbery. After removing it from the pan, we can place it on a paper towel to dry it of excess oil.
There are two ways to check if the fish is cooked. For both, all you need is a metal fork. To check whether the fillet is raw, insert a fork at a 45-degree angle into the thickest part of the meat. You can tell when the fish is ready to be removed from the pan by the fact that it is the meat will split easily and will not be transparent.
Another way is to insert a metal fork into the thickest part of the fish, remove it and remove it checking its temperature. If it is noticeably warm, it means that the fish is perfectly fried.
Source: Terazgotuje.pl
