Fried fish

Fried fish

Category: Fish dishes

Ingredients
Fish / I have carp
Milk
Salt
Vegetable oil

Cooking method

• Clean, wash, cut the fish into pieces no thicker than 3 cm, otherwise it will fry unevenly. Place the pieces of fish in a deep bowl or saucepan. Add salt to the milk at the rate of 1 glass of milk 2 level teaspoons of salt, stir well and pour over the fish. Let it brew for 15-20 minutes.
• 
• Fry in vegetable oil over medium heat on both sides until tender.

Note

Perhaps I am not the only one who has a question of how to salt the fish properly so that it is evenly salted. I found the answer to my question in the book "About tasty and healthy food". I decided to share with you. After the milk bath, the fish is really salted evenly and in moderation.

Tanya, and my "swamp" spirit is killed in milk, so I soak almost all of the fish in milk with herbs. Well, only pollock and all sorts of salmon trout do not soak.

Tanya, thanks for the valuable advice. We fry carp often, and, indeed, it is not always salted evenly.

[Tatyana]

Tatyana, and fry, you, with the lid open?

[Tatyana]

and in my milk the "swamp" spirit is killed, so I soak practically all the fish in milk with herbs

Tatyana, Tan, no doubt. I love the recipe from Mistletoe "Pike in milk with a bun", somehow it is called so)) so tasty, aromatic fish turns out that I use it with almost any fish, just add salt there, I didn't have enough mind

We fry carp often, and, indeed, it is not always salted evenly

Ludmila, yes, everything does not salty for me, not only carp, where it is thick, but where it is empty. I tried to salt the pieces and leave them for a while, stirring occasionally, but it did not help much. But the book has been lying for forty years, and only today it occurred to me to look what they thought about this in the last century

and fry, you, with the lid open?

Elena, yes, with the lid open, over medium heat, if the fish is already beautiful, but not yet ready, then I can put it in the oven for 5-7 minutes or hold it under the lid on the stove, reducing the heat so that the fish does not burn.

Milk draws off excess salt from the herring well, especially if it is strong, if it is flabby - brewed tea (cold) will help.
I brew the fish in salted flour.

Tatyana, do you bread fish after milk in flour or breadcrumbs? Thank you.

[Nina]

in flour or breadcrumbs

Nina, yes in different ways I use both. This time in agony

[dog gray]

dog gray, Galya! And when you breaded fish in salted flour, how much salt will you pour on how much flour?