Fried fish – especially — many people associate it inextricably with the Christmas Eve supper. However, carp appeared on the Christmas table quite recently, during the Polish People’s Republic, when the decision was made to mass produce and popularize it.
Those who are not convinced by its taste have others to choose from such as salmon, zander, trout and cod. They are also popular on Polish tables in some homes Lent herring.
In each case, however, you must ensure proper preparation of the fish. Interestingly, the flour used for frying is important. Which product is better not to use and why?
Frying fish it’s a great challenge. You need to make sure that the breading is crispy and golden, and the fish is juicy inside. For this purpose, the fat must be well heated and the fish must be properly dried. The pieces should not be moved too often while frying, so as not to fall apart.
It is worth knowing that fish from a good supplier does not need many additives. All you need is salt, lemon juice and dredging it in flour. The meat will remain juicy and delicious, and the skin will become crispy.
However, the flour used for frying must be appropriate. Meanwhile, in some homes, leftovers from packages are used to fry fish, regardless of their type. Some products are better for breading than others.
The most popular is universal wheat flour, type 550, which adheres well to the fish and creates a crispy, golden coating around it. It is a good substitute krupczatka flourbut you need to shake off the excess to get rid of any lumps.
Corn flour, whole grain flour and rice flour are also great for frying. With this choice, you will get crispy, golden fish coatings.
Wheat cake flour is an unsuitable choice. It will not create a compact, dry coating because it is too delicate. This choice will cause the fish to quickly become saturated with fat, and the breading will become greasy and slightly sticky. The taste and appearance of the Christmas Eve dish will differ from expected. Therefore, it is better to buy other flour for frying in advance.
