Knowing how useful fish dishes are, housewives often try to cook fish dishes for their family members and loved ones. How long to deep fry fish, and make it a delicacy? To obtain a new and delicate taste of a healthy product, it is necessary to change the cooking method. And this method is called: deep-fried fish.
In this way, the cooked fish retains its shape, and the taste will surely please with its novelty. Undoubtedly, the golden-brown fried crust will enhance the most delicate taste. The juicy texture of the meat will make even picky gourmets hungry. This method of cooking makes the fish especially tasty.
What kind of fish is recommended to take for deep-frying
- river catfish,
- pike perch river and sea,
- sea bass,
- halibut,
- weight
- carp,
- heck
- fever.
It is convenient to take a hake fillet or cod for frying in a deep fryer. If the fillet is frozen, then you can start cooking without waiting for complete defrosting. Slightly thawed pieces are placed in milk and squeezed after half an hour. Then cook as in a standard deep-frying recipe.
Anchovies, smelt, fried, and other small fish should be fried whole. In order to cook such a fish, using the deep-frying method, you can simply take a heavy frying pan of a round or oval shape.
Here, an important tip would be to fill the pan with more than half of the oil in order to avoid splashing it when lowering the fish into it.
But mackerel, horse mackerel, and tuna are not worth it. Their taste is lost due to the presence of a large amount of their own fish oil. And when cooked, the pulp becomes hard and dense.
How to deep-fry fish – a detailed recipe
The distinguishing feature of this cooking method is the amount of oil. The volume of oil taken for cooking should be large.
Further, the oil for cooking must be brought to a boil. And another important note regarding cooking is the type of oil.
A proven option is a mixture of hydro fat and any vegetable oil (sunflower, cottonseed, corn). Keep the ratio like this:
- hydro fat 60%,
- vegetable oil 40%.
This ratio gives less smoke during cooking. Good taste and a beautiful golden appearance.
It is also necessary to maintain the percentage of fat for frying and fish. The practically verified best ratio is 4 parts of fat and 1 part of product.
When frying, it is necessary to carefully monitor the temperature of the oil. When it rises above 190 degrees, there is a risk of burning and charring of the product. If it drops below 170 degrees, the fish will not bake.
Moreover, it is ideal to have a special cooking thermometer. You can use the folk method: at a temperature of 190 degrees, a piece of bread dipped in boiling oil turns brown within one minute.
How to prepare batter – liquid specially prepared dough
The best result, taste, and appearance of deep-fried fried fish is obtained if you use a batter.
Ready:
- Egg and one glass of water (or beer) stir very well;
- Flour (5 or 6 tablespoons) and starch (1 tablespoon) with a small amount of salt added to the resulting mixture of water and eggs.
- Stir this whole mix until a creamy dough is obtained.
The use of batter when frying fish gives the dish a special piquancy and color and juiciness.
Fish, properly and specially prepared for frying, should be dipped in the resulting batter and cooked in a large volume of boiling oil.
It is also important to choose a special frying pan. An important clarification here is the need for a thick bottom of the pan. In such a deep fryer, the pieces are fried quickly.
Fried fish should be placed on disposable paper towels. This measure will help to avoid the presence of excess fat in the finished dish.
How Long To Deep Fry Fish
Deep-frying a fillet of fish should typically take 5 to 10 minutes. It also varies on the sections of the fish you are frying and the temperature of the oil. Moreover, the fish properly deep-fry swiftly and uniformly, and the temperatures have to be between 350°F and 375°F.
Deep-fried fish cooking technology
Technological map and cooking features:
- cut the fillet to the required size;
- lower the pieces of cooked fish alternately into the batter;
- if desired, you can cook deep-fried fish using double breading, without batter;
- heat up the oil;
- put in deep fat;
- fry from 5 minutes to 10 minutes;
- bring to readiness in the oven (if necessary).
This known method can be used to prepare the above species and varieties of fish. The main and main distinguishing feature of this method is that large specimens must be cut into fillets.
Deep-fried fish – a detailed description of the cooking steps
Deep-frying fat, preheated to a temperature of 180 degrees, is dipped in the fish fillet, and richly dipped in batter. The browned pieces are carefully taken out on a paper towel.
In order not to form harmful substances during frying, after several frying (preferably three), be sure to change the fat completely, or, in extreme cases, strain it through a sieve.
Sometimes the pieces for frying are large. When frying large pieces of fish fillets, especially in cases with river fish, it is recommended to bring the deep-fried fish to readiness in the oven (at least 5 minutes, but not more than 8 minutes).
It is also recommended to serve fish prepared in this way to the table immediately, “hot, hot”, beautifully garnished with lemon slices and sprinkled with a mixture of parsley and dill.
In addition to this, a good addition to fish prepared in this way will be tomato sauce or garlic mayonnaise. The best side dish for french fries is potatoes.
Fish is a nutritious and indispensable product for daily proper nutrition, as it is rich in omega acids, and minerals, especially iodine, phosphorus, and vitamins D, and A.