Which fish is best for breading. Fish breading

Any fish dishes combine nutritional properties and excellent taste qualities. Today there are many all kinds of recipes cooking fish. It is fried, boiled, steamed, smoked, baked, salted, and it always has an excellent taste.

breaded fish recipes

A special place is occupied in the culinary arsenal of cooks by breaded fish recipes, when the fillet is cut into portioned pieces and deep fried in vegetable oil until golden brown. Breading for fish - great way give a new original taste to the dish. In addition, breading, as a way additional processing fish just before frying, allows it to retain its juiciness and aroma, prevents excessive drying out and provides it with an appetizing crispy crust.

Secrets of cooking breaded fish recipes

To make the dish tasty, juicy and look appetizing, you should follow only a few rules in the process of its preparation. So, regardless of breading recipes for fish, it is useful to know the following secrets of experienced chefs:

1. So that the fish does not fall apart during frying, it should be salted and left for 15 minutes so that the salt is well absorbed.

2. In order to avoid the appearance of fish in the process of preparing fish recipes bad smell, you should use raw . To do this, the vegetable must be cleaned, washed, cut into slices and added to the pan where the fish is cooked.

3. Before placing the breaded fish in a pan, you must first heat it on it enough vegetable oil, which should cover the fillet almost completely. If you lower the fish into insufficiently heated oil, the breading will absorb a lot of fat, and the crisp will not work.

4. It is better to fry in breading a fresh elastic carcass of fish, and if one could not be found, then it should be frozen qualitatively and once. Frozen fillets must be free of snow, ice chunks, loose flesh and finger marks.

5. It is better to roll fish pieces in a mixture of flour and semolina, which will absorb fish juice and excess moisture.

6. In order to prevent the breaded fish fillet from becoming watery, it should be dried before frying using paper towels.

7. If you want to achieve a crispy crust, then you do not need to cover the pan with a lid. To make the crust soft and juicy, you can’t do without a lid.

8. Do not place many pieces of breaded fish fillet tightly in one pan so that they do not stick together. It can also lower the oil temperature.

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To cook fried fish in breadcrumbs according to this recipe, take fleshy sea fish. She has little small bones, it will be convenient to eat. After all, on fish fried in breadcrumbs in a frying pan, a crispy crust forms, which prevents the juice from flowing out. You will want to eat such a fish faster, and not sit and pick the bones.

Ingredients for fried fish in breadcrumbs:

• fillet sea ​​fish without small bones (cod, haddock, tilapia, hake, pollock, sea ​​bass)
• breadcrumbs
• egg
• vegetable oil for frying
• pepper, salt

How to fry fish in breadcrumbs in a pan

Cut the fish into portions, they should not be too thick, a maximum of one and a half centimeters thick. It is even easier to cook a fish fillet dish.
On a plate, mix flour with salt, roll the fish carcass first in flour. Break the chicken egg into a bowl, season with salt and pepper or a mixture of peppers, beat the egg mass with a fork. Dip portioned pieces into a beaten egg. Bread fish fillet in breadcrumbs.
Is it possible to fry fish in breadcrumbs without flour? Thanks to the preliminary deboning of the fish in flour and egg, the breadcrumbs adhere strongly to the pulp and do not crumble during cooking.

Heat up a frying pan, pour vegetable oil. Fry the fish in breadcrumbs in a pan, first on one side until golden brown, then on the other. When frying the fillet, crackers form golden crust, which will retain all the juices, the fish will remain juicy and tender.

Serve fish fried in breadcrumbs in a skillet with fresh or stewed vegetables and greenery.

Delicious fried pollock cook in a batter.

Depending on which fish dish needs to be prepared, it is breaded, i.e. rolled in flour, or rolled in flour, moistened in lezon, and then rolled in ground breadcrumbs. Before breading, portioned pieces are sprinkled with salt.

Breading fish in flour

Flour breading. This breading is a sifted wheat flour 1st grade.

If flour is mixed with salt, then pre-portioned pieces are not salted. The fish is breaded in flour just before frying.

White breading. To obtain a white breading, the stale crumb of wheat bread without a crust is rubbed through a screen.

Red coating. Red breading is made from well-dried wheat bread with a crust, which is crushed in a mortar.

Liezon. To prepare the lezon raw eggs mixed with milk or water, after which salt is added.

For one egg take 75-100 g of milk or 60 g of water and 2-4 g of salt

Semi-finished products for cooking,
poaching and frying fish

Semi-finished products are prepared for following dishes from fish: boiled, poached, fried, french fries, fried pike perch with green oil, fish in dough, grilled fish, cutlets and meatballs from cutlet mass.

For a dish boiled fish they use prepared whole fish, links of sturgeon breeds and portioned pieces of almost all breeds of fish, except for bream, carp, carp, crucian carp, roach, navaga. Portioned pieces are cut, starting from the head, across the fibers, together with the skin, costal and vertebral bones or without bones. 2-3 incisions are made on the skin so that portioned pieces do not change shape during heat treatment.

For a dish of stewed fish, prepared whole sterlet, trout, mullet, pike perch are used ( stuffed whole), pike, links of sturgeon breeds and portioned pieces without skin and bones of almost all breeds of fish, except for bream, carp, carp, crucian carp, roach, navaga. To cut into portions, fish fillets are placed on the table with the inner side up and cut obliquely across the fibers.

For a dish Fried fish prepared whole fish (navaga, crucian carp, bream, carp, trout, etc.) are used, as well as portioned pieces with skin and bones, with skin without bones or without skin and without bones of all fish species. From fish cut in any way (see "Cutting fish"), cut into portions. To do this, the fish is placed on the table with the inside up and pieces are cut obliquely across the fibers, starting from the head; sturgeon fish cut from the tail. Before frying, whole fish or portioned pieces are sprinkled with salt and breaded in flour.

For a fish fry dish, prepared whole fish (navaga, smelt, herring, sprat, sprat, anchovy) and portioned pieces without skin, costal and spinal bones of the following fish species are used: pike perch, catfish, cod, sturgeon, beluga, stellate sturgeon.

Whole fish and portioned pieces cut obliquely are sprinkled with salt, breaded in flour, moistened in lezon, breaded in ground breadcrumbs (white breading) and sent for deep-frying.

For. dishes fried pike perch with green butter from large pieces cut pike perch without skin and bones, cut into portions in the form of a wide ribbon, which are sprinkled with salt, breaded in flour, moistened in lezon and breaded in ground breadcrumbs. Then they are folded in the form of a figure eight, for which one end of the tape is wrapped in the middle of one side of the piece, and the other - in the middle of the opposite side. The wrapped ends of the tape are fastened with a metal pin so that the shape is preserved during heat treatment (the pin is removed after heat treatment). The prepared semi-finished product is sent for deep-frying.

Semi-finished product for the dish - fried pike perch with green butter

For the dish, fish in dough (fried) from pieces of chopped pike perch, pike, cod without skin and bones are cut into pieces in the form of small sticks, which are dried with a towel. Pieces of fish are placed in a bowl with vegetable oil (3 g), add citric acid(0.05 g) or lemon juice, ground pepper, salt, parsley (3 g) and kept for 10-20 minutes (marinated in oil). Before deep-frying, the sticks are removed from the oil and immersed in a specially prepared batter(batter).

Cooking liquid dough. Pour cold water or milk, vegetable oil into the dishes, add wheat flour, salt and knead the batter, then add beaten egg whites and mix gently.

Dough products per serving (in g): wheat flour 38, water or milk 40, egg white 1 piece, vegetable oil 2, salt 1.

For the dish, grilled fried fish (first option) from pike perch, whitefish, cut into large pieces, links of sturgeon, beluga, stellate sturgeon, fresh herring without skin and bones, cut into portions, dry them with a towel, salt, moisten in melted butter and breaded in ground breadcrumbs, after which they are fried over burning coals.

For the dish, grilled fish (second option) from large pieces of chopped whitefish, fresh herring, nelma, fresh salmon with boneless skin, cut into portions, dry with a towel and marinate in the same way as fish in dough for the dish. Then the skin is cut in two or three places and, without breading, they are fried over burning coals.

For a fried dish gefilte fish(in portions) most often used pike perch, pike, carp. Portioned pieces of fish, cut into rounds (see “Fish with a bone skeleton”), are placed on the table with the cut side up and the flesh is cut out from the inside with a knife, leaving the skin with a layer of pulp no more than 0.5 cm. The resulting hole is filled with cutlet or knel mass, to which crushed onion and garlic. Stuffed portioned pieces of fish are breaded in flour before frying.

For a dish stuffed pike perch, prepared fish is stuffed through the dorsal opening with cutlet or dumpling mass. The dorsal opening is sutured and the fish is wrapped in gauze. Sometimes wooden planks are placed on the sides and tied with twine so that the appearance is preserved during heat treatment. whole fish.

For the pike dish stuffed skin, removed along with the tail, washed and filled with cutlet or dumpling mass. The edges of the skin are sewn up and the product is wrapped in gauze, giving it the shape of a whole fish.

Preparation of cutlet mass
and semi-finished products from it

For the preparation of cutlet mass, fish that do not have small intermuscular bones are most often used: pike perch, catfish, pike, burbot, cod, chum salmon, sea bass, variegated catfish. Cutlet mass can be prepared from soaked salted fish.

Fish flesh without skin, costal and vertebral bones is cut into small pieces, mixed with stale wheat (2-3-day storage) bread made from flour of the 1st or premium, previously soaked in milk or water, and passed through a meat grinder. Salt, ground pepper are put in the resulting mass and everything is mixed well.

The taste of products decreases if bread made from low-grade flour is used in the manufacture of cutlet mass.

IN cutlet mass you can put fish fat obtained by cutting fatty fish species, pork fat, butter(50-100 g per 1 kg of fish pulp). To reduce the viscosity, boiled fish can be added to the cutlet mass (25-30% by weight of the raw fish pulp taken).

Products for 1 kg of fish pulp (in g): wheat bread 250 (25%), water or milk 300-350 (30-35%), salt 20-25 (2-2.5%), pepper 1 (0.1%).

Chopped raw onions are added to the cutlet mass used for stuffing fish in the amount of 50-100 g per 1 kg of pulp and 1-2 g of garlic.

To obtain high-quality products from cutlet mass, it is necessary to strictly adhere to the established ratio of meat and bread. With an insufficient amount of bread, the products turn out to be crumbly and dryish, an excess of bread worsens their taste.

To prepare the dish, cutlets and cue balls, chopped cutlet mass is cut into cutlets or cue balls, 2 pcs each. per serving and breaded in ground breadcrumbs.

Knell mass. For the preparation of knelling mass, pike perch is most often used, as well as pike and fresh salmon. The flesh of fish without skin and bones is cut into small pieces and passed through a meat grinder. The resulting mass is combined with wheat bread soaked in milk without crusts or with unleavened bread. puff pastry, everything is mixed and passed 2-3 more times through a meat grinder with a frequent grate. Then the mass is pounded in a mortar, rubbed through a fine sieve, after which egg whites are added and, with continuous beating, cold milk or cream is gradually introduced, and then salt. A piece of well-whipped quenelles should float on the surface. cold water. Knelny mass is used for cooking quenelles with sauce, as well as for stuffing.

Products per 1 kg of fish pulp (in g): wheat bread without crusts 150 or puff pastry 100, egg white 4 pcs., milk or cream 500 (for soaking bread and for adding to the mass), salt 20.

If breading seems to you a simple and insignificant cooking step - simply because it is indicated in the recipe, then this is a big mistake. Breading can not only give the dish an appetizing golden brown, but also to preserve the juiciness of the product, to give a new original taste, aroma and even texture.

A bit of theory...

Breading- these are certain crushed products or their mixture, which are used for deboning meat, fish, vegetable preparations / semi-finished products, dough products, fruits, cheeses before frying or baking.

Breading is a very important part of the dish. During frying in a pan, products lose moisture, juiciness and softness, can burn and change their shape. Breading works like protective shell , which prevents the evaporation of liquid from products, helps to preserve the juiciness of the finished dish, keep the shape of products and give familiar dishes new flavors.

There is a great variety of breadings, and it's not just flour or breadcrumbs. If you understand well all types of breadings, then the same dish can be prepared in different ways without changing its main composition, but using only different breadings.

What is breading?

Championship is occupied crushed dried bread i.e. breadcrumbs.

You can buy them at the store or make your own at home by chopping up dry leftover bread (this will save money and give stale bread a second life). And if you add certain spices to breadcrumbs (for example, ground dry garlic), you can get an excellent flavored mixture. It is very tasty to cook.

Most often, breadcrumbs are used for rolling and schnitzels. Bread breading protects the product from drying out, preserves the delicate texture of the product and imparts a crispy golden crust.

Flour

Second place is flour. And not only wheat, but also corn, rice, buckwheat and oatmeal. Depending on the type of flour used for breading, the general form dishes.
Flour breading is more tender and soft. It does not give a hard crust, like breadcrumbs, and does not significantly affect the taste of the finished dish.

Dishes breaded in liquid ingredients acquire a soft airy layer and delicate taste. For example, they turn out very juicy and soft.

crushed nuts

If you roll meat, fish, vegetables and other products in nut crumbs, you can get more nutritious dish with new bright notes in taste. For example, .

cheese breading

Gives food spicy taste. But this is a very capricious topping that can stick to the pan, so grated cheese is often mixed with flour, starch or bread crumbs so that the breading sticks better to meat (for example) and fish products as well as vegetables.

Miscellaneous Unusual

, crushed chips, crackers, popcorn, poppy, mixture of spices and seasonings exotic but very interesting options breadings. Ready meals with such a breading, they not only look very beautiful, but also differ original taste. For example, if you use black sesame seeds, you can give regular dish special and memorable look.

Do not forget to also experiment and add to the breading additional ingredients: lemon peel, cinnamon, turmeric, dried herbs(rosemary, thyme, dill) dried garlic, ginger and herbs.

A small amount of such additives can emphasize the taste of the dish, give sharpness, piquancy and an original shade. The main thing is not to overdo it and add everything in moderation.

But in order for the breading to keep well on the products, it is not enough just to roll the workpieces in breadcrumbs or sesame seeds. Need to know…

Rules for perfect breading

So, in order to coat the products well with breading, you need soak them in liquid ingredients- butter, milk or beaten eggs. Most often, a mixture of eggs with milk, or kefir, or cream is used - egg lezon . Such a talker wraps products well.

The point is that at heat treatment the protein coagulates, forming a thin film that protects the dish from moisture loss, and bread crumbs, chopped nuts or other breading serve as an additional barrier through which it is absorbed into the product less oil, retains juiciness, original taste and shape of the product.

Breading can be single, double or triple.

Sometimes it is enough to moisten the products in an egg and roll in flour or breadcrumbs. But if you need more dense crust, then it is better to cover the product with egg mash, roll in breading and repeat this procedure 2-3 times. For example, dip a chop in egg, roll in flour, dip in egg again and cover well with breadcrumbs or flour – you get a double breading.

As a rule, breaded products are fried in a pan with big amount oils. To remove excess oil, finished products can be folded into paper towel or napkins. You can also bake breaded foods in the oven - it will turn out less fatty dish with crispy crust.

More breaded semi-finished products can be frozen and then fry in a pan. But it should be remembered that not all breading tolerates defrosting well. So, products breaded in flour should not be defrosted beforehand so that the flour does not get wet and stick to the surface (board, plate, etc.) - it is better to fry them slowly frozen.

Don't be afraid to experiment in the kitchen and try new combinations! Let use various options breading will be a good experience to achieve culinary excellence.