Fried fish - yummy! But not any suitable for frying. And the point here is in the "meat". If it is not fat, the fish will dry dry. That is why it is better to use moderately fatty and fatty varieties: carp, crucian, bream, eel, Midhog, Sazan, Vobla. Connoisseurs argue that river fish is perfect for frying. But is it possible to abandon the fried sea perch, kefali or rims? This is a sodium and "belly holiday"!

Preparatory process

Bought or caught fish need to be cleaned from scales, remove fin, gills, tail, head and luxury. The exception is such a fish like a born. It is almost no need to clean, and many do not even cut off their heads, fins and tail, but fry the whole. Fish mucus is removed using salt: the entire carcass is wipe and then washed under the jet of water.

Pay attention to the size of the fish: if it is small, then it is fried by the whole. If large, then cut into portion pieces (not too wide, and not narrow - about 2.5 cm), without removing the bones, or separated until fillet is obtained. It is not recommended to remove the skin from the fish, otherwise, when frying fish, fish slices are broken down (though, a toothtka, which has a thick skin, is recommended to "sit").

From the specific smell of river fish there is a tool to get rid of milk. It is added to the floor of a teaspoon of salt and some pepper. Fish meat in this sauce does not fall apart when frying, and its meat will become more gentle and soft. After 20 minutes, the fish is removed from milk and wedged in a paper napkin to remove all the excess moisture.

River fish is recommended to soak even in order to treat it from fresh water, in which various organisms are found, including harmful to human health. To get rid of this dubious "add-on" fish, a carcass is either wiping with salt or vodka. And sea varieties "and so treated with a natural" disinfection ".

Fish roasted in a pan

Fish frying methods, at least three: in a frying pan, in deep fryer and grilled. If you are going to border it, then the flour is suitable for these purposes. Pour it on a flat plate, add salts (if you pushed in milk, it is not necessary to salt again), mix the flour and salt and cut every piece in this breading. Some are easier and more efficient. Flour is sprinkled in a plastic bag, fold fish slices there and then "shake" the package so that the whole fish is broken. Such "panning" is useful only once, then the bag must be thrown away.

For frying, it is necessary to have a separate frying pan - with a thick bottom and only for fish. The frying pan should be clean and dry. Pour oil on it and heat it up to a temperature of 160-170 degrees. Now you can decompose the pieces of fish. You should not put them back to each other, and leave some distance between them. Then the pieces are not adhered, and the crust formed in the fish does not deteriorate when turning. Farm it until golden color on both sides. Neat crust "holds" juice in fish and prevents the loss of vitamins during frying. As a result, you get a wonderful, useful and juicy dish.

Some fry fish, simply putting it at her and more than one of the sides. But for these purposes it is better to use varieties with "Tolstoy" skin: eel, catfish, pour, bream. If you do without butter at all, then the hot frying pan is filled with a stone salt and wait until her grains become "jump". Then the salt is cleaned and fry fish until readiness - without oil.

Fish in fryer

Friture is a French word meaning "roasting on oil." In other words, the fryer is boiling oil (fat), in which different products are prepared: potatoes, rice, pieces of chicken, fish, shrimp, donuts.

Fry in boiling oil better dense fish: Sudak, Heck, Sea Okun, Mintai, Putassa, Kefal. In addition, their "meat" sticky and will not fall apart in the cooking process.

If there is no electric fryer, then you need to prepare heat-resistant non-enameled and not aluminum dishes (saucepan or pan). Pour fat / oil - approximately half the volume of the vessel or in the ratio of fish 4 to 1. The small fish is frying the whole, large is separated on the fillet or cut into thin long pieces. Before loading into the oil, fish is panicing or dipping into the clarity. As a panion, you can use 4 layers:

1. Sifted wheat flour;
2. Egg span - a mixture of whipped egg and milk (water or cream);
3. Panning of white bread and wheat flour;
4. Again the flavors.

The panning process looks like this: the fish are collapsed in the first layer (in flour), then lowered to the flan, panic in breadcrumbs and flour and goes back again. It turns out a dense bread layer.

Clar differs from breading and is a tough mass. The basic composition includes flour, eggs, water and salt. Two eggs and 0.5 teaspoons need to mix and beat a short for a fork, add a sifted flour (0.5 glasses) to a mixture, mix well to make a homogeneous mass. 0.5 cup of cold water pour into the mixture last and stop still. Must form liquid creamy dough. This is Clar.

Tasty fry fish in a beer grain. For this, they take 2 chicken eggs, separated proteins and for a while they forget about them. And in the yolks sieved flour (1 full glass), spit into the pinch seasoning for fish and 1 st. Supply of vegetable oil. All this mass is shaking and gradually pour 1 cup of cold light beer. Proteins need to be taken separately to the state of the foam and add to the beer mixture. To interfere with a homogeneous consistency, sprouting a 0.5 teaspoon salt.

Slices or fillets of fish are poured in flour or panic, and then lowered in a clarity and quickly into the fryer. The pieces should "swim freely" in oil, so they should not be much. To find out whether the fish is ready, you just need to follow it: if it was covered with a rosy crust, you can extract from the container. Oil residues need to be removed: decompose pieces on a paper napkin, so that you have absorbed.

You can catch the "cut" in the oven. Then do this: they spend 5 minutes on the fryer, on the hot wardrobe - 5-7 minutes.

Prepare fish on the grill is also one of the types of frying. It is not suitable bone varieties having a dense meat: tuna, mackerel, dorada, pink salmon, salmon. To give the fish a special taste, pick it up and leave for 30 minutes. Without marinada, the carcass is recommended to grasp by vegetable oil, and then it does not stick to the grill.

A very spicy taste is obtained from fish, if it first grazed with sugar and put for 30 minutes in the refrigerator. Already then it is salted or marinate: for example, in different varieties of oil and soybean sauce, where the crushed garlic and ground ginger is added or in the juice of lemon with garlic. It should not be too carried away by spices and seasonings, otherwise their smell "will translate" the smell and taste of fish.

Oil for frying

For frying fish in deep fryer, only refined oil is suitable. But what exactly is your choice. You can use rapeseed, safflower, canal, peanut, soy, olive, and fresh. It should be noted that olive has a high temperature of the smoking. However, peanut butter you spend several times less than the usual, moreover, with frying in a fryer, it burns less than all other varieties. The only (but significant "minus) of peanut butter is allergen.

Fry fish and on "mixtures" of sunflower and butter. Instead of cream, you can use pork fat. Some cooks recommend the creamy oil to use, like a "lining" for fish in the fry process, and when it is already dropped on one side and turn over to another. Creamy butter, like a dairy product, removes specific odors. Others advise to fry in the plant, but the creamy oil melt and pour them down the finished fish before serving on the table. Such a culinary "trick" will make the dish more gentle and sophisticated.

Before pouring oil to the pan, it needs to be well rolled. An acceptable "layer" of oil is 1 cm. Ideally, the fish should dive into the oil half, but not boiling, and well heated. How to check it? Very simple: if whiteish smoke is distinguished, you can start frying. By the way, very smoked oil needs to be replaced with "fresh". It is not recommended to fry many times on the same oil: package particles work and can spoil a chic look of dishes. Do not save oil!

Some use margarine or fat. A little secret: To avoid sticking to a frying pan, it (fat) needs to be salted.

Notice by hostess

Fried fish is recommended to fry in front of the feed on the table. Decuting it on the dish, paint it dedicated with frying juice or cream oil, melted and warm. If the recipe for cooking assumes the sauce (tomato, mayonnaise, sour cream), then it must be pouring into a sauce and put on the table next to the fish - everyone will take himself as much as he considers it necessary.

Sberrome sideways are served to fried fish: fried potatoes or vegetables (tomatoes, eggplants, zucchini, cauliflower, green peas), vegetable salads. Pasta or cereal (except rice) products are a movetone. But salty, pickled cucumbers or mushrooms, a lot of greenery, lemons - what you need!

Many people almost every day eat fish and most often precisely in a fried form. This type of culinary processing has its own rules that it is important to take into account that the product is not overwhelmed and does not fall apart during cooking. There are several kinds of frying: in a grain and breading. For a variety of taste, you can serve different types of sauce, use marinade, etc.

How to fry Fish Mintai?

Nutritionists and doctors recommend at least 2 times a week there is a fish dish. Mintay is considered a useful product and primarily for the nervous and digestive system. It is also attractive for cooking with its simplicity in the cooking and the presence of a small amount of bones.

Option number 1 - Fry Mintai in flour

For cooking, there are no many products, only a carcass, spices, oil and flour. Mixtai needs to be cleaned, remove the insides and head, and then rinse well in the water.

1. Carb split into portion pieces, but they should not be too small. Mixtai needs to be salted and across to taste, and then, carefully cut into flour on all sides. To get a delicious crust to flour, you can add spices and chopped greens;
2. The oil is pretty warm up in a frying pan and lay out pieces of pollock on him. Fry for 5 min. On each side before the formation of a beautiful ruddy crust.

Option number 2 - Fry in a frying pan in Klyar

Another option that allows you to create an appetizing "fur coat". For cooking in the batter, fillets suits better, and not a whole carcass. You will also need to prepare spices, egg, a little milk and flour.

For convenience, we will use step-by-step instructions:

1. Fillet can be careful and dry with napkins. Cut it with pieces, and then, wash the salt and pepper;
2. For the preparation of a ball of an egg, take care of 0.5 tbsp. Milk and add some flour there. As a result, a consistency of liquid sour cream should be obtained;
3. In the resulting mass, do the pieces of pollock and lay them on the heated oil. Fry 5 min. On each side before the formation of a golden crust. Serve with greens.

How to fry the fish heck?

Heck can be purchased at any time of the year in the store. White meat is gentle and low-fat, and in it there are very few bones. All this causes the popularity of Heck among the population of our country.

Supports such products for cooking: Heck, wheat and corn flour, salt, vegetable maslice, greens, lemon and pen.

Stages of preparation:

1. If the carcass is frozen, then it needs to be left in advance in the refrigerator, and after omit in
   Cold water. Clean her and wash it well. After that, divide on the portions and separate pieces of fillet. With the help of a napkin, dry heck;
2. In the pan pretty across the oil. In a flat plate, mix two types of flour, add salt and spices. In the resulting breading, cut the heck and lay it out in the pan. Prepare on both sides to a golden color, on average it takes 6 minutes. Tasty fish is obtained if you sprinkle with pepper and sprinkle with lemon juice. Serve with any greens or sauce.

How to fry a crucian fish?

Karas Most available at the price. In families where there are fishermen, they prepare it very often. This river fish is most often fry, so it is important to know how to do it right. For cooking you need only karasiks, flour, vegetable oil, salt and pepper.

Stages of preparation:

1. It is necessary on each carcass to make cruciform cuts from the ridge to the abdomen every 4 mm. As Karas is known, it is a boned fish, and the cuts will allow you to cut the small bones and carefully please them, and therefore it will be easier;
2. Lay out the carcasses into the deep tank and add salt, pepper, and then, all pretty mix. Leave for 20 minutes;
3. Take a flat plate and pour flour into it to form a layer of about 0.5 cm. From above, sprinkle with ground pepper and mix;
4. Take a thick-walled frying pan and pour oil into it so that its level is at least 0.5 cm. In the end, it will turn out an improvised fryer;
5. While the oil is heated, cruciate in flour from all sides. Lay out them and fry for 5-10 minutes. Before the formation of a beautiful ruddy crust. Shoot them on a plate shining with a paper towel, which will remove excess fat.

How to fry river fish trout in a frying pan?

At trout meat can be both white and red. This is one of the most valuable river inhabitants, the most delicious and useful product that can be prepared in a pan in different ways. Consider one of the options. If you have a beautiful trout, then it deserves being a star of any festive table.

For cooking you need a little ingredients: 700 g trout, half lemon, 3 tbsp. Spoons of olive oil, salt, pepper and rosemary.

Stages of preparation:

1. Trout Clean, scroll and pretty wash in running water. Cut the steaks I.
   Put them on a flat plate. Sprinkle with salt and pepper on top, and drink lemon juice. Leave half an hour to pickle;
2. Fry fish you need in a frying pan on a hot oil. Prepare steaks for 7 minutes. On medium heat on one side and 5 minutes. with another. Then, you need to close the lid, reduce the fire and stew another 6 minutes. Serve best hot.

How to fry fish pike correctly and tasty?

Pike has long been considered the royal product, and today it is infrequently in the table. Given that it is not so much fat, it's not easy to fry on a pan. To preserve the taste and juiciness you need to know some features of culinary processing.

For this recipe, you should prepare such a list of products.: 1 kg pike, 0.5 tbsp. Flour, 100 g mayonnaise, 500 ml of milk, 2 bulbs, carrots, vegetable oil, salt, pepper and lemon.

Stages of preparation:

1. Pick up clean, wash and divide into pieces. Put them in a bowl and sprinkle half lemon juice. Add mayonnaise, salt, pepper and pretty mix. Leave in the refrigerator for 2 hours;
2. After the expiration of time, the oil in the pan in the pan. Slices of pussy cut in flour and fry a slightly to the beautiful crust, and then, lay them out on a plate laptile with a paper towel.
3. So that it turned out tasty, peeled onions grind, and the carrot soda on the grater. Fry vegetables on the same oil, where the pike was preparing. Fire reducing, lay out the fish, pour milk, put peppers and spices and mix a little. Close the lid and tomit for half an hour at minimal fire.

How to fry fish Cambalu?

Cambals meat is very gentle and to taste it does not seem to do anything. To get the original dish, add vegetables and wine.

Fry fish video

How to fry fish photo

We will show you and tell us based on your personal many years of experience. Since, since childhood, we lived on the island of Sakhalin, which, as is known, is surrounded by two seas, numerous straits and bays, has mountain rivers in which this fisher is also found, of different sizes, rocks and tastes, which you need to frank .

And since the Sakhalin has a very tasty fish of the breeds of salmon - trout, khuja, pink salmon, Keta, Sima, Timen and others, so we will fry correctly on the example of these fish breeds. For example, take such "royal" fish as a Lenok.

Salo rocks are suitable for frying, extinguishing, making oars and soups and other beautiful dishes. The simplest thing is that it can be made from such a fish it is correct to fry in a pan, grilled or on a fire. For some it will seem simply, but many do not know how to fry fish. And therefore do not even buy it in order to prepare fish at home.

To correctly fry fish what we need

• Salmon fish, shaped on a width of no more than 2.5 cm width for better roasted. - 1 PC.
• Paniring flour, you can use both ordinary flour and special flour for breading, sold in stores packaged in bags - 300 g.
• Plant oil refined, for frying - 100 g.
• Salt and pepper black ground - to taste.
• Lemon juice - 50 g

Lenka or other salmon fish frying technology

1. Slices of fish Solim and Pepper to taste and spray lemon juice. Let it breed 15 - 20 minutes.
2. We put a large frying pan on the plate, preferably cast-iron, pour vegetable oil into it and wait until the oil is heated.
3. Slices of fish alternately catch in flour and lay out in the pan.

1. Pry each piece of fish to ruddy crust on each side.
2. Pieces of fish must be periodically turned over so that the fish is not burned, but it faded evenly. To do this, use culinary tongs and a blade.

1. Properly firefighted pieces of fish with tongs laying on a paper towel to a stack of excess fat.

1. When excess fat is absorbed into a paper towel, spread the fish to a large, beautiful dish.

1. We take a beautiful porcelain not a deep plate and lay out the firefighted pieces of fish.
2. If suddenly the fish turned out to be unsalted or you just love the quieter, you can use soy sauce as seasonings.
3. If you allow you to health, pour a glass of chilled wheat beer. And you can pour a glass of homemade kvass. Enjoy your appetite to you, from Peter De Krylon!

So that you always have been aware of our new video discs from fish and seafood for a gentle protein diet to subscribe to our video channel by clicking on the portrait of the author in Michmanke in

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Of course, what could be easier - fish fish! In the flour, knocked out, threw the pan, turned a couple of times and, as they say now, Voila. I do not argue. You can fry fish and so. It does not matter that after the second laying of flour, falling off from the first, already burns. Boil the temperature - and here you are happiness. It does not matter that the fish is frightened, but not quite. Do you need a lot of fish for readiness? The most interesting starts later when a half-caring trifle is served on the table. The bones can be flipped, if you are lucky to spit them. Breadfish swallowed if the bone flyer gets across the throat. And the process itself, when you dig in this fish, separating edible from the inedible, although unsuccessful, but entertaining. Whether the fish ate, or simply disassembled it on parts - Beauty! I prefer in such cases yet another way. He guarantees full, to the superstars, the roast of large rib bones and an absolutely juicy back of the fish. That is, in fact, what is edible in it, if there is no desire to hurt fried ribs. The main thing is to fry fish, it is necessary to find it. However, for those who are friendly with a fishing rod - summer or winter is not a problem. Moreover, solid pleasure.

You are sitting in anticipation of bite, listening to silence and accumulating adrenaline ...

... And so she is the first.

Then the second, third, tenth. In short, there is something to fry.

And now, in fact, the process of cooking. Caught fish peeling from scales, worn, we are thoroughly rinsed with running water several times - each separately. This is done in order to eliminate bitterness - The constant companion of non-accurate grooming, when the gallbladder is accidentally overshadowed. But that's not all. Thoroughly washed fish for a start should be folded on the colander to the glasses of excess moisture. For your favorite way, it is important for us - so as not to splash oil throughout the kitchen. And only after all these procedures, the fish can be placed in a suitable bowl for subsequent marinion.

What is part of, so to speak, marinade, of course enriching the taste of a future dish?

1. Customized onions, chopped by rings or semirings, and not necessarily fine. He has a double role, and below we will talk about it. How much should there be onion? The middle head, at least. And better two or three.
2. To taste, but still a little less, because small fish is very easy to reduce.
3. Black freshly ground pepper is certainly to taste.
4. If desired, the pinch of the spice spice, like Zira or Ground Coriander.
5. Half of Lemon Half.

All this farm is laid in a bowl with fish ...

... and thoroughly mixed. The time of marination of petty fish - from the strength of twenty minutes, no more, otherwise it will begin to be rude: all this is not meat for kebab. In the course of marinating, the fish is very desirable to mix a couple of times so that all we have added to it, it is uniform. And one more important item: Marinization is carried out exclusively under the covered lid, so that the gap does not waste the aromas of the marinade ..

After marinating, the fish should be separated from Luka, laying it on a separate plate. Because the bow should be needed first. And that's why.

I chose a fried method - a fryer, for which 300-400 grams of vegetable oil warmly warm or in the wok, or in Kazan or in the steel bucket. After heating the oil, it should be aromaticized onions separated from fish - this very positively affects the final taste of the fish. As a rule, a leek well-docked in fryer serves an excellent addition (and decoration) to a dish. Only frying onions need to competently, removing it with an oil exclusively with a snack or a cortex, hooking over the utensils to the glasses of surplus oil and then shifting on a plate, covered with a paper napkin. Forced to write about it, in order to warn absolutely groundless suspicions that the bow will become extremely fat. The one who thinks so does not have the slightest frying products in the fryer and the slightest idea that different products behave in different ways. But it is so, by the way ...

After the bow is removed, the oil should be warm again, and then gently lower the fish into it. Not all. And even so much so that they do not create in oil rolling, and so that there is a slight space between the fish laid in one, of course.
Another very important detail that fishes are not always taken into account in the receptions of frying fish. After the fish is laid in the oil, it does not need to disturb it for a while. The slightest attempts to move, turn or turn the start to fry the fish, inevitably lead to its collapse right in the oil. Fish, roughly speaking, you need to catch a crust from the other side, which she is addressed to the dullness of the dishes. Visually it is easy to determine - according to the light Rumyanta, which is formed on the outside of the fish. Then it can be turned over. And even need if you do not fry the fish one thing when it literally floats all over the volume of oil. However, even in this case, it is better to flip it up, having remembered that the oil temperature on the surface is always lower than at the bottom of the dishes. After the fish is already inverted, the time of its roasting is doubled, and even three times compared with the ring of roasters before turning.
Finally, an extremely important detail associated with the degree of roasting fish, which is very easy to overcover, receiving on the finish not only "chips" in its ribrate part, but also on the back. It is impossible to allow this. Therefore:
1. During the roasting, it is necessary to monitor the state of the back, correlating this state with the state of the rib.
2. The root part, as the thinnest, is faster than the back.
3. Well-docked rib, despite the fact that the back is shrouded less intensively, the signal to the fact that the fish should be removed.

As in the case of a jaw jaw, removed the fish should be pulled over the kitchenware - on the noise or on the pitch, to the glasses of the oily oil. Then - shifting on a paper napkin and start roasting the next party fish, repeating the previously used techniques.

Especially if it is cooked correctly: slightly crispy outside and juicy inside. Undoubtedly, it is very appetizing food. Regardless of whether you purchased this product in the store or got your own catch, learning to fry the fish should everyone.

The most difficult moment in the process of cooking is time - it is important not to overcover this gentle delicate product. That is why it is important to understand how much time to fry fish until full readiness.

What kind of better?

Since today a huge number of fish species is available, you can get confused which one is better. For frying it is better to take low-fat sea or river varieties: trout, striped polytai, tilapia and cod. As a rule, breeds with white meat are obtained in fried treasure. Before frying, it is necessary to separate it correctly: freshwater species often have scales that need to be considered, and also have many bones, which are desirable to choose when preprocessing.

Why is it so? First of all, because for cooking in a pan, it is necessary to use some kind of vegetable or butter (which is better to fry fish - this is the question of personal preference). For this reason, fatses, such as salmon, tuna or Chilean sea bass can become too oil and unattractive in the finished form. These varieties are better prepared on the grill or in the roaster.

Preparatory stage

So, you purchased a good you can choose what will be prepared - in flour or breadcrumbs. The use of such a layer of powder will give the product more texture and volume. This will also depend on how much fry fish in a frying pan. If you are going to dod her in flour, plunge the pieces in a bowl with milk or raw egg for three to five minutes. It helps to avoid burning.

Take the pan, pour several tablespoons of oil, preferably specially designed to heat up to high temperatures. The latter includes safflower, sunflower and grape seed oil. You can also use a foam oil that gives the product a kind of taste. In any case, the container must be well blurred - you need to cover the bottom. No matter how much fry fish in a pan, the oil layer should be sufficient. It is only important that the pieces in it do not swam.

How in flour?

People often avoid cooking fish for many reasons, including fearing the unpleasant smell in the apartment. But the main reason why people do not solve a culinary experiment - many do not know how to fry fish in a frying pan in flour. This is especially true, because it is very gentle.

Heat the frying pan and wait until the oil is heated. It is advisable to splash a few drops of water into it - if the contents of the container begins to hiss and splash, you can start cooking. Place the fish in the pan. It is advisable to prepare the "front" surface in the first place. It is usually assumed to face without skin. After your fish is folded into the pan, carefully correct it with a wooden spatula to prevent sticking.

Fringe time

How much fry fish in a pan? Usually this process takes about three to four minutes on one side. Then you should gently flip each piece. Fish, as a rule, is prepared for about 10 minutes for every 3 cm thick. Obviously, most species have smaller sizes. Use a wide shovel to turn the pieces. Be careful, try not to damage the fish. Forex for another three or four minutes on the other hand. You can navigate visually - the meat should be white and easily sneaked with a fork.

Carefully raise the fish from the pan using a spatula. Fold in the plates and serve immediately on a table with several slices of lemon and chopped parsley.

What rules need to be borne in mind?

First of all, it is necessary to use a frying pan with a thick bottom. It is necessary to heat it very much before starting to cook. This is done on medium heat for a few minutes. It is advisable to use a steel anti-stick or cast-iron frying pan, but the usual is also suitable. Modern dishes can ensure that the skin with pieces will not stick, but at the same time you will not be able to get a brown brown. But you can understand how to fry without oil. Therefore, the choice depends only on you.

The adhesion of the product to the dishes can occur for two reasons: either the fish is not dry, or a frying pan is bad. To avoid this, be sure to wipe the napkin every piece of product.

Use neutral oil, such as rapeseed or grape seeds so that there is no outsider. Well-warm it in a frying pan - it should be very hissing when you add fish.

How to make fish with crisp skin?

Almost any fish that is sold with the skin can be cooked crisp. Well fit for this purpose salmon or perch.

Make some shallow cuts along the edges of pieces of fillet if the skin is particularly thin. This will help prevent twisting.

Put the fillet or pieces of salt and pepper fish only before cooking. If you spend too early, moisture from meat will begin to be actively standing out. It will make the skin moist, and the meat is coarse and dry.

Use the pan that distributes the heat evenly. Cast iron is best suitable, stainless steel or heavy models with non-stick coating. They are easiest to bring to the desired temperature and keep it.

Fold pieces in hot oil. When using cast-iron frying pan or stainless steel, skin with a piece can be slightly sticking to the bottom. But a little bit of the weather, she will go back.

From the high temperature of the protein in the composition of meat will begin to roll, and the fish will begin to shrink and change the shape. When this happens, the skin will remain attached only on the external edges. Take a flexible shovel and click on the meat until it is deformed finally. This ensures that the skin remains attached and turns out to be crisp.

How much fry fish in a pan to a crispy crust?

Let the fish be frightened by itself. Do not turn over and do not move it in a frying pan. Carefully follow the cooking process to avoid burning. The skin on each piece should not reach the consistency of chips. When you can see a golden brown tint on a skin, gently stretch the spatula for each piece and turn it over.

Fish, most likely, will flashed and fall apart, so be very careful. At the moment, the degree of readiness is about 70 percent. How much fry fish in a pan until ready? You will be left for a couple of minutes to prepare the second side.

Garnish to roasted fish

Support such a fillet is preferably with a garnish of lentils or any other prepared bean product. It is possible to combine fried fish and with a spoon of yogurt mixed with olive oil, salt and pepper, as well as with fresh chopped vegetables - cucumber and radishes with garlic. The perch traditionally served on the bed of greenery with a vegetable salad.

You can also make a side dish in the form of boiled spinach or crude Peking cabbage. Feed fish and with fried potatoes, couscous or rice. In fact, your possibilities are limitless. If you wish, you can cook which will be combined well with any of the heads.