Fried fish - one of the delicious dishes that is loved by many. After all, hardly anyone will refuse juicy piece of fish with a delicious crisp! Most prefer marine fish, but the river - is not less tasty, especially fresh, just caught. This is - a matter of taste, desire and skill.
Very often the hostess fail: the fish, which they so carefully roasted why it turns dry and tasteless. What is the reason? You just have to remember that not every variety of fish suitable for frying. For the preparation of this dish is good flounder, halibut, mackerel, grouper, sole and other representatives of the seas and oceans. But the best result is still obtained when frying river fish - such as crucian carp, carp, tench, bream, etc.
Clean and cut up the fish
Before frying fish should be cleaned of scale, gut, cut off the fins and tail, remove the head just below the gills. To the scales do not scatter all over the kitchen, it can be exempt from a special knife, or by immersing the fish in a container with water, and where to produce it this manipulation.
To uniformly roasted fish, it must be cut into pieces of a thickness of about three centimeters. Small fish fried whole. Remove the skin from the fish should not be, because it will help make the dish more delicious, juicy and not fall apart.
The fish can be to cut into fillets. To this end, both sides along the ridge with a sharp knife carefully cut the pulp, remove the remaining small bones and cut into portions.
If cooking is not chosen very large river fish that is fried whole, for example, the average size of the carp. It is recommended to make a cross, not a very deep cuts in the area of the ridge at a distance of about one centimeter from each other on both sides of the carcass. Then the small bones while eating will not deliver anyone trouble.
Fry the fish
Prepared for frying slices or whole carcasses of fish wet paper towel, removing excess moisture from them. Season with salt and pepper, sprinkle with lemon juice. Breaded fish best in the flour.
Next, heat the pan, pour into it a sufficient quantity of oil. It is better if it is a mixture of oil and butter. When it all burn, the fish start to spread. To an oil heavily splashing previously vsypte him a small pinch of salt.
Fry the fish should be on medium heat on both sides until golden brown. At the same time, the first 5-8 minutes of the pieces should not touch. During this time they get stronger, browned and will not fall apart when turning. When the fish is gently turned over to the other side, it should cook another 10 minutes. Then cover the pan with a lid and hold it so the fire is still on the decrease 5-7 minutes. All the fish fry, it can bring to the table.
Fried fish with peanut sauce
Fried fish, the recipe of which is shown above, will be even more delicious if it is formulated with various additives, such as fish, fried under the walnut-tomato sauce:
500 g of fish
½ cup of tomato puree,
3 tablespoons vegetable oil
100 grams of shelled walnuts,
cayenne pepper - to taste,
vinegar - to taste
garlic, coriander - to taste
saffron, salt - to taste,
flour for breading.
Pieces of prepared fish roll in flour and fry on both sides in vegetable oil. Then fill it with tomato sauce, boil, add the peanut sauce, boil for 3 minutes and turn the heat off. Fried fish with sauce to pass on to a dish and sprinkle with parsley.
Peanut sauce is prepared as follows: well crushed walnuts, garlic, peppers, saffron, seeds or chopped coriander, salt diluted with cold boiled water, adding vinegar.
Grilled mackerel with garnish
1 carcass of horse mackerel,
eggs and lemon for decoration.
Prepared horse mackerel with salt and pepper, roll in flour and fry until cooked. Red tomatoes and eggplant cut into slices 1 cm thick and fry separately on another pan. Next, take a nice meal, which on the one hand to lay the fried tomatoes, on the other - eggplant. In the center place fried fish. Sprinkle with chopped parsley and garnish with slices of boiled eggs and lemon.
Fried fish fillet with almonds
600 g of fish fillets,
50 g almonds,
10 g bread crumbs,
30 grams of vegetable oil,
10 g of butter,
salt, pepper, herbs - to taste.
Available fish fillets cut into 4 portions, each of them make several narrow holes where to insert the peeled almonds, cut into wedges. Season with salt and pepper and leave in a cool place for 30 minutes.
After that, the pieces of filet breaded in bread crumbs, previously dipped them in beaten egg. Fry in hot oil.
Ready fillets arrange on plates, sprinkle with lemon juice, each piece put a little oil, sprinkle with herbs. For a fish served with fried potatoes well served.
Pollock, fried potatoes
600 g fillet of pollock,
800 g potatoes,
100 g of cream
3 tablespoons of melted butter,
1 cup vegetable broth,
salt and pepper - to taste.
Thin slices of chopped onion, and slice the potatoes. Fry them in 1 tablespoon oil, salt and pepper, pour in the broth, cream and simmer until tender.
Obsushennoe saithe fillets pepper, salt, roll in flour and fry in the remaining oil until tender. When serving fried fish garnish stewed potatoes. Sprinkle with parsley.
Roasted cod with pesto and tomatoes
500 g cod fillet,
3 tablespoons pesto,
1 tablespoon lemon juice,
1 tablespoon olive oil
1 tablespoon chopped parsley,
1 tablespoon flour.
Fish wash, dry with a paper towel, cut into small pieces. Further, it should be salt and pepper, roll in flour and fry in olive oil. Ready to shift the fish in a bowl.
Cut thin slices of tomatoes fried in the same pan over high heat for 1 minute on each side. Season with salt. Fried fish to shift to the tomatoes, add the pesto and lemon juice. All this is to extinguish one minute. A delicious dish is ready. Serve it with fresh vegetables.
Pollock, fried in Kaliningrad
300 g pollock,
flour, breadcrumbs - on demand,
salt - to taste.
Pollock fillets without skin, cut into 1 part and a little beat off. In the middle of a piece of fish put fried onions, cover with another piece. Make the oval. Then the fish roll in flour first, and then - in the egg, and then - in breadcrumbs. Fry on both sides until cooked in vegetable oil.
As you can see, the method of preparation of grilled fish - one, but the options for giving her a different, more piquant taste - a lot. Therefore it is necessary to dream and try to create their signature dish. A fried fish recipe that you decide to try, you get a delicious, tasty, and will please you and your entire family. Cook with pleasure!
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Fashion for a healthy lifestyle is undoubtedly a good thing, the main thing is not to bring the idea to the absurd. Any sane nutritionist would say that a balanced diet should be present and proteins, and fats, and carbohydrates. Only then will the body to function normally. The protein we get from meat and fish dishes. True, there is such a thing as vegetable protein, but it can in no way an animal protein.
And if you have something embarrassing pork or beef, then certainly it is not necessary to abandon such delicacies as turkey meat. Today we'll show you how to cook a delicious turkey wholly or in part, but before share information about the taste and useful qualities of meat.
Fighters for a healthy lifestyle often completely refuse from meat, since it contains harmful fats and not less harmful cholesterol. If this is the only reason why you do not eat meat, it is easily remedied: eat turkey. According to scientists, this is the low-calorie, but it is very nutritious meat.
There is very little cholesterol, but a lot of potassium, magnesium, iron, phosphorus and other mineral and trace elements the body needs. And also a lot of vitamins and amino acids. This meat should be sure to include in your diet to anyone who wants to look good and young. The well-known American nutritionist Steven Pratt wrote in one of his books that turkey meat should be consumed several times a week for a good appearance and normal state of the organism as a whole.
Their findings he made on the basis of a 20-year study of the useful qualities of food. We all want to look good, so think about what to cook turkey meat with little austere, but very tasty.
Before proceeding directly to the recipes, it is worth saying a few words about the features of the meat of this bird. It is divided into red and white (white - brisket is very tender, lean part of the carcass completely, and red - thighs, drumsticks, wings).
For a start - a few dishes of bacon.
Cutlets of turkey meat
500 grams of fillet,
100 flour or breadcrumbs,
salt, pepper, nutmeg - to taste
vegetable oil for frying.
Meat must be clean, dry, cut into portions and season with salt and spices. Each piece of roll in flour (bread crumbs), dip in beaten egg and fry in hot oil well (odorless). Fry for 2 minutes on each side.
After that, let the meat "lie down" for about 10 minutes Serve with rice, potatoes, stewed vegetables, etc. It all depends on your preference. If desired, lightly beat off the meat, but it is better not to do so. It is so gentle that simply did not need any further treatment. For those watching their weight, it can be prepared without breading cutlets.
Tender turkey cutlets
500 grams of fillet,
2 tablespoons of oat flakes,
150 grams of zucchini or zucchini,
1 processed cheese,
half of the bulbs,
salt, pepper, nutmeg - to taste.
vegetable oil for frying.
You must first prepare the stuffing, add oatmeal, pre-soaked in water or milk, grated zucchini, shredded cheese, finely chopped onion, salt, spices. Instead, you can add cereal stale loaf of bread, soaked in water or milk. The weight is very well mixed and knock. To cut to the patties and fry over medium heat until golden.
Baked turkey with bacon
600 grams of breast,
5 tablespoons of breadcrumbs,
100 ml of the cream,
herbs to taste.
100 grams of bacon or bacon,
salt, pepper and any spices, nutmeg.
Cook ground beef, add finely chopped onion, breadcrumbs, eggs, cream, herbs, There also add and pre-sliced bacon, spices and salt. All mix thoroughly, carefully knock to minced with additives developed into a homogeneous mass.
The bottom of the baking dish vystelit slices of bacon, put the resulting mixture, giving it the shape of the stick. Top also put the pieces of bacon. If not at hand bacon, you can lubricate the surface of the stick softened butter (cream, mayonnaise). But note that the smoked bacon spicing touch. Bake in an oven preheated to 180 degrees, about 40 minutes.
200 grams of breast,
half of the onions,
100 ml. dairy creamer,
one tablespoon of vegetable oil,
50 grams of butter,
salt, black pepper and allspice - to taste.
curry, turmeric - to taste
Meat wash, dry, cut into small stripes and fry in vegetable oil until golden brown. In another pan heat the oil, throw back all the spices and fry quickly, add finely chopped onion, grated carrot, reduce the heat and boil for some time, until the vegetables are tender.
Add fried meat, pour the cream, season to taste with salt and pepper, and cook, stirring occasionally, about 5 minutes. At the end, add a piece of butter. Serve with boiled rice.
100 grams of rice,
one carrot of medium size,
dried apricots, prunes, raisins - 10 grams.
salt, pepper, nutmeg,
butter, vegetable oil - 20 grams.
Prepared poultry carcasses carefully rub with salt and pepper and leave in a cool place for several hours. Boil the rice. Dried fruits wash and cut. In the vegetable oil to fry all the spices added to them onions and carrots, then cut slices of liver.
Connect rice, sauteed vegetables with spices, dried fruits, pour a little broth and season to taste with salt, pepper and nutmeg. Thoroughly mix. The resulting mixture stuff the bird, abdomen sew or staple the edges with wooden skewers. Carcass smear butter and wrap in foil. Bake in the oven, preheated to 175-180 degrees until cooked.
Many are worried about the main question - how to cook turkey meat to keep it juicy? It is important to help retain moisture. Cooking time depends on the weight of the bird, so you just have to control the process. In any case, medium size turkey is preparing for at least two and a half hours. A stuffing and foil to help keep the meat juicy.
We strongly recommend to read: How to make delicious pike