How to prepare breaded fish or fish cooked on a grill, in the oven or steam is especially useful for our health. But very tasty and a favorite is fried or breaded fish.
True, a calorie is, but the fish is fish and as long as you do not have allergies to it, it falls into the category of one of the healthiest foods. Many of us, however, experience serious difficulties when they decided to cook breaded fish.
It is very easy to just let the fish in the pan to fry, but proper preparation of breading is another matter.
Or becomes too heavy, or simply fall apart in the pan along with the fish. Therefore here we will reveal some tricks to know the secret of breaded fish:
– It is very important after you have cleaned and washed fish to dry well. Large fish are boned to the extent possible, and PANIC or fillets or washers depending on the type of fish. If it is a small fish, it is the fair whole, as also previously cleaned, washed and dried;
The secret of breaded fish
– Most elementary and often practiced breading when frying fish oval first in flour, then in beaten egg and again in flour.
In most species of fish you can even mix eggs and flour, but you must be already quite mumbo and boiling in the kitchen to hit the right dosage so that the breading is not too heavy or too light.
On flour, you can experiment with a batter fish definitely prefer cornmeal to last tumbling. Also you to it directly add whatever spices you like – salt, pepper, rosemary, etc .;
– Many successful is breaded sea fish mixed flour, eggs and some beer. They can be prepared easily even in the deep fryer, but watch breading is lighter;
– Fish that are white meat and denser texture, you can batter and sesame seeds. Thus become very successful trout, hake, etc .;
– Fish that have a distinct aroma and flavor, you can do breaded in crushed peeled almonds. Thus they acquire a gorgeous crispy crust and do not smell unpleasant.