Basic processes of frying fish
Frying is considered the most common cooking method.
In order for fried fish to turn out tasty and healthy, you need to choose only fresh carcasses without the slightest sign of spoilage. To begin with, it is prepared, namely washed, peeled, gutted and cut. If the recipe calls for fillet, then all bones and skin are removed.
Fish varieties with high fat content are best suited for this cooking method. This is due to the fact that the meat of such aquatic inhabitants does not become dry during cooking, does not lose shape or crumble.
However, if you only have lean fish, there are some tricks to avoid such unpleasant consequences. For example, you can fry fish in flour with egg or batter.
Recipe for fried hoki in batter
Delicious sea fish Hoki will not fall into pieces if it is cooked in a fragrant batter.
Main Ingredients
To prepare this dish you will need the following ingredients:
- grenadier fish fillet - 600-700 g;
- 2 tbsp. l. flour;
- 2 eggs;
- 1 tbsp. l. mayonnaise;
- ground pepper and salt to taste;
- vegetable oil.
Seasonings in the form of combinations of Provençal herbs and hot Asian peppers are added as desired, but we suggest preparing this dish according to the classic recipe with the main ingredients.
Check out the beneficial properties of fish milk, saury, haddock, shrimp, caviar, tuna and flounder.
Step-by-step recipe with photos
The step-by-step process of preparing khoki in batter is as follows:
- First of all, you need to cut the fillet into small pieces. It is preferable to cut a medium hoki fillet into 10 equal pieces.
- Now you need to prepare the batter using the following products: salt, pepper, eggs, flour and mayonnaise. Pour all the ingredients into one container and beat until a uniform consistency is obtained.
- We select a suitable frying pan, grease it with vegetable oil and heat it up a little.
- Now you need to dip each piece of chopped fish fillet into the batter and carefully place it on the frying pan, but do this as quickly as possible so that the fish does not burn.
- Each piece of khoki is fried until golden brown, then flipped over to the other side.
Did you know? When anglers remove the hoki from the water, it changes its color to light red.
It is necessary to remember that you need to fry the fillet in moderation, otherwise you may end up with fish porridge or pieces of coal.
Serving
Serve the finished fish on large plates: put several slices of lemon and 7-10 olives on each plate. The dish can also be decorated with herbs (finely chopped parsley and dill), slices of cucumbers and fresh tomatoes. Don't forget to put a teaspoon of some aromatic sauce on the edge of the plate.
How long does it take to fry?
It is necessary to fry the fish in flour until completely cooked. This is due to the fact that there are frequent cases of fish becoming infected with harmful microorganisms. Of course, you can disinfect carcasses in other ways, but this will take time. In addition, salting and rubbing with alcohol solutions will not give the same result as heat treatment. Therefore, to be absolutely sure that the fish will not harm your health, you should know how long to fry the fish.
In order to fry pieces or carcasses, a temperature of at least 150 degrees is required. This should not take less than 15 minutes. The best option would be to finish baking the dish in the oven, but not every recipe can do this. Therefore, in such cases, the meat must be well fried on each side, and it must be turned over twice.
By the way, the best option would be to simply treat it under the lid the first time, and remove it the second time. This will create a crispy crust.
Trout in egg and flour, fried in a frying pan
Tasty and tender trout can also be cooked in a frying pan. To do this you need to take the following products:
- trout – 1 kilogram;
- lemon - half;
- egg - 1 piece;
- flour - two tablespoons;
- sunflower oil - three tablespoons;
- spices - to taste.
Article on the topic: How to cook canned fish in a slow cooker
Cooking time – 50 minutes.
Calorie content - 170 kcal per 100 g.
But the recipe for whole fried trout in flour and egg in a frying pan has several minor differences from preparing pollock:
- Thaw the trout carcass;
- Clean it;
- Cut into pieces;
- Rinse them and dry them on a paper towel;
- Season with salt and pepper;
- Sprinkle lemon juice on top;
- Leave the fish in this marinade for 15 minutes;
- At this time, pour sunflower oil into the pan;
- Warm it up;
- Dredge trout pieces in beaten egg, then in flour;
- Place in pan;
- Fry on both sides;
- Place on a plate.
You can decorate the dish with herbs and the remaining half of a lemon, and serve with boiled potatoes.
Oven baked khoki recipe
Macroronus can also be baked in the oven, but in this case it is necessary to carefully study the cooking process, since improper heat treatment in the oven will disrupt the integral structure of the fish fillet.
Main Ingredients
To prepare this dish we will need:
- 500 g fish fillet;
- 50 g hard cheese;
- 1 tbsp. l. flour;
- salt (to taste);
- one egg;
- seasoning for fish (nutmeg, savory, curry, cumin, parsnip, rosemary, varieties of ground pepper, peppermint, white mustard, garlic, dill, parsley, marjoram);
- vegetable oil.
Step-by-step recipe with photos
The process for making baked khoki is as follows:
- As in the previous case, cut the fish fillet into small pieces.
- Prepare the batter, which will consist of grated hard cheese, eggs, fish seasoning, flour and salt. To prepare the batter, you first need to beat the egg, and then add grated cheese, flour and seasonings. After this, beat everything thoroughly until smooth.
- Now you need to grease the baking dish with vegetable oil.
- When the mold is prepared, you can dip the fish in batter and place it on a baking sheet.
- Bake the fish at 180°C for 20 minutes. After this, the dish can be served.
Important! Women during pregnancy and lactation are recommended to consume baked khokie, as it is rich in all the vitamins and minerals necessary for a child, but does not contain excess fat, as when fried in a frying pan.
Serving
Most experienced chefs and cooks believe that such fish should be served along with a side dish of rice and vegetables, and rice and vegetables can be served as separate dishes. An excellent option would be made from rice cooked with cream and salad. Vegetable salad is prepared from cucumbers, tomatoes, feta cheese, frisee or iceberg leaves and red onion. And, of course, baked fish goes well with aromatic white wine.
