Description
Already have noticed that we have on the website, the cooks somehow don't like cooking fish, and maybe a little afraid, and suddenly will not work well to cook. And yet, when cooked, add a lot of different spices, but the fish does not like it, the best seasoning for fish, this is only the most common salt. So, I want to share with you a quite simple recipe for fried fish, to cope with it even the most novice beginner.
Ingredients
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Fish
1 kg
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Salt
-
Vegetable oil
100 ml
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Flour
200 g
Cooking
Fish wash and clean off the scales. If you find it hard to clean fish scales poorly cleaned off, drench it with boiling water and can be cleaned, scales will be removed very easily.
Gut the fish, carefully cut the abdomen, do not damage the gall bladder (or the bile to flow and the fish will be bitter). Remove the gills (they usually going to all the dirt). Just want to note that for fish (and meat) it is better to have a separate Board
Cut the fish portions. If the fish is large, cut the slices along the spine. If the fish's small bones, the nadsekite her back the flesh to cut small bones. Add salt, let stand for 30 minutes, if the fish is oily, salt can be stronger and let stand for about an hour, because the meat of fatty fish longer pickles. If the fish is small, you can roast it whole, without cutting portions.
Roll the fish on all sides in flour.
Heat the pan vegetable oil. It should not be small, otherwise the fish will not be cooked through and raw, but raw fish is very dangerous for health, but also, it should not be much (it doesn't have it cooked.
Gently, so as not to burn yourself, spread on a pan fish.
The fish fry on all sides on medium heat until Golden brown.
Our fish is here and ready. Treat. Bon appetit!
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