Crispy and light fish fry: secrets and errors
No one likes to bring freshly gutted fish to the table, coated with a soggy breadcrumbs and maybe dripping oil. If this scenario is familiar to you, follow ours carefully straight.
The first rule to get a good fish fry is the greatness of matter before. You have to choose small or very small fish, anyway never heavier than 200 grams each.
Then look at the cooking pan! Also this tool can change the result of fish frying. The fryer remains the first choice but, in the absence of this appliance, you can use one very large frying pan because the fish must be completely immersed in oil. This allows a uniform cooking, a shorter contact time with the fat and therefore a lower absorption by the food.
Among the errors to be avoided there is also that of salt the fish and the batter before cooking. Salt, by osmosis, extracts liquids from food, creating that soggy and moist breading effect that makes anyone's nose twist. It is also good dry the fish before working it, always to avoid spoiling the breading.
Before starting the preparation, it is good Bring the fish to room temperature. Trying to cook cold food could affect the temperature of the oil. And, among the consequences of this action, there is also that of a greater absorption of fat by the fish.
Always for the same reason it is good choose to fry a few pieces at a time: in this way the temperature of the oil will not suffer too many jolts and your fish will remain crunchy and golden.
At the end of all these operations, when the fish fry will be on paper, only then can you sprinkle the salt.
Well, by following these tips and avoiding the most common mistakes you will get a perfect and above all fried light. In fact, limiting the absorption of the oil will also reduce thecaloric intake of the dish.
Types of fish for frying
In a fish fry to be licked the mustache can not miss i cod fillets, i whitebait and of course the small crustaceans, shrimps is shrimp, in addition to the clams. Also don't forget the famous rings of squid you hate tattler. You can also fry too octopus, sardines, anchovies and other mixed fish.
Frozen fish fry
Who said you can't have one fish fry perfect with frozen raw material? THE frozen foods today they have reached very high quality levels. In order not to ruin the final result it is sufficient to respect the rules for an excellent fish fry.
What flour is used for breading and frying fish?
Once the pieces of fish, shellfish and crustaceans to be fried have been cleaned and dried, there is a first crossroads to deal with: fried fish with breading or batter? If you have chosen the first road, pay attention to the flour to use. Better to bet on a mixture of soft wheat or, if you have celiac guests at dinner, on one chickpea flour. You can choose to bread your fish even with re-milled durum wheat semolina to get a really crunchy result.
How to make the batter to fry the fish
If you prefer to get a more substantial fry, instead of breading with flour you can choose to prepare one batter. Shell the eggs and separate the yolks from the whites. Put the flour in a bowl and, using a whisk, mix it with 2 dl of ale, which you will pour into a flush.
At this point, mix the mixture with the yolks, seal it all with the film and let it rest for 30 minutes. Meanwhile the egg whites mounts to snow and, at the end of the rest of the first mixture, mix them with batter. You just have to pass the various pieces in the liquid and fry.
What oil do you use for frying fish?
One of the rules for getting a good fish fry is the kind of oil chosen. Among those on the market it is better to choose a good one peanut oil. The reason: his smoking point. With this expression we refer to the temperature above which the oil begins to release volatile substances that can harm the human body, such as acrolein or acrylamide.
According to laboratory tests the oil with the highest smoke point – 210 ° – is that of peanut. Me too'extra virgin olive oil it arrives at that point of smoke, but in this case you have to choose an olive oil with low acidity. It is better to stay away from sunflower, corn or various seed oils.
There temperature frying oil must be very high: 200 ° C for longer fish, from 3 to 5 centimeters in length; 180 ° C for the heavier ones. In this way the fish will be crunchy on the outside and soft inside. Careful not to reach the smoke point. Not to risk using a nice pin thermometer, which will help you not make mistakes.
Ingredients and mixed fried recipe
To prepare the mixed fried seafood for 4 people procured 300 grams of squid, 300 grams of anchovies or anchovies, 300 grams of shrimp tails and 300 grams of mullet. You'll also need the ingredients for the batter (200 grams of flour, 2 eggs, 2 dl of beer).
Once the shopping is done, i slip shrimp, cut them on the back and remove the black thread with a toothpick. Rinse them and dry them. Switch to squid: remove the fins, remove the tentacles from the body, remove the eyes and beak using scissors. Empty and wash the inside of the bags, turn them upside down and remove the dark film that covers them. Then cut them into rings. Also clean the mullet and the anchovies. This operation must be done, obviously, if the fishmonger has not done so for you or if you have not chosen a frozen product.
Once the batter is prepared as we have seen, heat the oil in the pavement and, once it reaches 180 ° C, dip the anchovies and mullet in the boiling fat. Fry for 2-3 minutes. Then knead and fry the squid for 2-3 minutes, while the prawns should not exceed a minute of cooking. Put all the fry on one tray that you have lined with absorbent paper for fried foods and that you will keep in a hot oven, but off.
Only at the end of cooking sprinkle the mixed fried fish with salt, pepper, peel of lemon grated is basil chopped.
How to fry squid well
To fry well i squid cleaning is a fundamental step, but even more so is the drying of private parts of the inedible parts and properly washed. Wipe them carefully with a cloth or with absorbent paper.
Of course, the advice you read about oil, breading and batter applies. Better the flour that does not weigh down the rings too much. For a fanciful variation and to get a brighter yellow color at the end of the frying, try the corn flour. Remember not to exceed 2-3 minutes of cooking.
How to fry the prawns well
To fry well i shrimps, wash them, extract the gut, infarinali and then fry them using abundant oil.
Ingredients and recipe for tempura
Typical cooking technique of Japanese cuisine, the Tempura allows you to combine fish frying with mixed vegetables, with a light and healthy result.
The first trick is in the preparation of the batter. Ice-cold sparkling water must be mixed and rice flour. There are those who give it a little more character with the addition of sugar, baking soda and egg yolk. However, the mixture should not be too liquid: just a few whip strokes. Before dipping the ingredients in the batter, they should be floured.
For a perfect tempura the rule of cold. The bowl in which the batter is prepared must be cold, as well as the ingredients to be fried. The temperature difference with the oil will seal the batter and make the light fry, preventing it from absorbing vegetable fat. The tempura oil must be between 170 ° and 180 ° C in temperature.
