Classic breading based on flour, egg and breadcrumbs remains the safest solution, as long as the proportions and good preparation of the fish are taken care of. It works best a mixture of three tablespoons of coarsely ground breadcrumbs and two tablespoons of wheat flour type 450-550 with the addition of a flat teaspoon of salt and a bit of freshly ground pepper. The carp pieces must be thoroughly dried beforehand, sprinkled with a small amount of lemon juice and seasoned, so that the flour sticks to the surface better. The fish should first go into the flour itself, then into the egg, and finally into the mixture of bread roll and flour – the egg binds the whole thing together, and the breading then creates even and stable layer.
The simpler the coating, the easier it is to control its consistency and avoid crumbling during frying. Coarsely ground breadcrumbs give a more distinct, dry surface, so they do not absorb as much fat as fine ones, and the addition of flour (in a 2:1 ratio in favor of the breadcrumbs) prevents the shell from cracking in places where the fish has an irregular shape. Including spices in the breading and seasoning the meat itself makes the flavor evenly distributed and the coating becomes an integral part of the dish, not just an addition on the surface. This method of preparation creates a stable, well-adhering layer that protects the meat from drying out and at the same time ensures light but noticeable crunchy effect.
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People who regularly struggle with coating that comes off can use a solution that improves adhesion already at the first stage of preparation. It works effectively a mixture of wheat and potato flour in a 2:1 ratiofor example 2 tablespoons of wheat and 1 tablespoon of potato, used as a layer under the egg. This primer creates a thin, well-adhering coating, which is particularly important in the case of the fattier parts of carp. It is also worth taking care of the appearance of the dish, so it is worth adding one tablespoon of corn flour to the breadcrumbs, which enhances the crispiness and gives the coating an intense color, making the fried fish looks more impressive.
Breadings with a clear structure are also a good solution, and they work especially well with smaller portions of carp. One of them is the variant with walnuts, prepared from about 30 g of finely chopped nuts mixed with 20 g of breadcrumbs and a small amount of salt and dried herbs, for example thyme or parsley. The pieces of fish should then be sprinkled with flour with the addition of herbs, dipped in egg and coated in the nut mixture, which creates a thicker and durable layer that is resistant to cracking during frying. A similar effect is achieved by a coating of cornflakes, which are added to the roll in a 1:1 ratio, for example two tablespoons of each ingredient; after pressing carefully against the fish, a shell is created that is stable and has a interesting, rough structure.
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Maintaining the breading on the meat begins at the stage of preparing the fish itself. The carp must be fully thawed and dried very thoroughlybecause even a small amount of water creates a layer that prevents the flour and egg from binding properly. After going through the classic sequence – flour, egg, breadcrumbs – the breading layer should be lightly pressed with your hand, especially at the edges of the fillet and around the bones. Too thick a coating may cause it to fall off, so shake off excess bread before adding the fish to the pan. To strengthen the adhesion of the layer, it is good to bread the pieces chill in the refrigerator for about 20-30 minutes – the egg will then bind more tightly with the flour.
The fish should be placed in hot enough oil, preferably between 170-180°C, so that the coating begins to brown quickly, instead of absorbing fat and becoming soft. At home, a simple test works – a bit of bread roll thrown into the pan should sizzle immediately. Laying fish pieces too thickly reduces the temperature of the fat, which quickly causes the coating to soak up. The carp is turned over only once, using a spatula or tongs that do not disturb the structure of the shell; regular forks encourage it to break. After removing them from the pan, place the portions on a paper towel to remove excess fat without the risk of damaging the coating.
Source: Terazgotuje.pl
