Preparation of fish - principles
For frying small fish are suitable throughout, such as rings, mackerel, white fish or similar. Larger fish cut chops or use fish fillets.
Preparation SSS
- CLEAN fish under running water, do not put in water. Blot dry. CLEANS with lemon juice or vinegar.
- Sprinkle with salt shortly before preparation.
Breading fish
- Turn in flour.
- In mashed egg (with milk or water at will) turn.
- Turn into breadcrumbs until the piece is evenly covered. To taste but you can also take this simple flour.
- Lightly press the breading. Before putting in the pan, tap off excess (breading) flour.
cooking fat
Particularly suitable are fats for higher temperatures (oil, lard). For butter or margarine use a little less heat, otherwise the fish will turn brown.
preparation
- Heat the pan and fat for about 2 minutes. Put fish in the fat. Turn the meat over when it is brown enough.
- After turning the last fish, the stove can be switched off and the residual heat is used.
As far as the basic rules, and now have fun experimenting.
