2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
It is known that grilled, baked or steamed fish is especially good for our health. But fried or breaded fish is also very tasty and preferred. True, it is more caloric, but fish is a fish and as long as you do not have allergies to it, it falls into the category of one of the healthiest foods.
However, many of us have serious difficulties when we decide to cook breaded fish. It is very easy to just put the fish in the pan to fry, but preparing the correct breading is another matter. Either it gets too heavy or it just falls apart in the pan with the fish. That's why here we will reveal some tricks to know the secret of breaded fish:
- It is very important, after you have cleaned and washed the fish, to dry it well. Large fish are boned as far as possible and breaded in either fillets or slices, depending on the type of fish. In the case of small fish, it is breaded whole and previously cleaned, washed and dried;
- The most basic and often practiced breading when frying fish is rolling first in flour, then in beaten eggs and again in flour. With most types of fish, you can even mix eggs and flour, but you should already be quite hot and boiling in the kitchen to hit the right dosage so that the breading is not too heavy or too light. Regarding the flour, you can experiment, and for breading fish, corn flour is definitely preferred for the last rolling. You can also directly add to it any spices you want - salt, pepper, rosemary, etc.;
- Breaded sea fish in mixed flour, eggs and a little beer is very successful. So they can be easily prepared even in a deep fryer, but make sure the breading is lighter;
- Fish that have white flesh and a denser texture can also be breaded in sesame seeds. In this way trout, hake, etc. become very successful;
- Fish that have a more pronounced aroma and taste, you can bread in ground peeled almonds. This way they acquire a gorgeous crispy crust and do not smell unpleasant.
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