How to fry haddock? Video
The advantage of haddock is undeniable: it is difficult to find a similar type of fish that has the same dietary properties in combination with a delicate and not too dry taste. There are a lot of recipes for cooking haddock, including fried ones.
Fish can be cooked in two ways: neat and in batter. In the first case, the recipes differ depending on the type of breading, since the fish can be rolled in both flour and breadcrumbs, and in the second case it all depends on the batter.
How to roast breaded haddock
To do this, you need: – 1 haddock carcass; – 2 eggs; – half a glass of flour or 100 g bread crumbs; – salt and black pepper to taste; – 50 g of vegetable oil; – 2 heads of onions.
Fish previously thawed at room temperature should be cleaned and removed from the fins and tail. Most often, it is sold already without a head and giblets, but if the latter are present, then they are also removed. The washed fish is dried with a paper towel and chopped into portions. If the carcass itself is thick enough, then it should be cut into a thickness of no more than a couple of centimeters, since thinner pieces are fried faster.
Each piece is dipped in an egg beaten with salt and breaded in flour or breadcrumbs, after which it is laid out in a frying pan with hot oil. It takes 3-5 minutes to fry the carcass on one side, after which the pieces are turned over and fried on the other side. When the fish is ready, it remains to fry half rings of onions for it, after which it can be served. An ideal side dish for such fish is mashed potatoes.
It is important not to cover the pan with a lid, otherwise the breading will steam with the fish and stop being crispy. To bring it to readiness, you just need to slightly reduce the heat.
To prepare batter, you need: – 2 eggs; – 30 g of mineral water with gas; – salt to taste; – flour in such an amount that the dough resembles not too fatty sour cream in density.
You can also add dried herbs or other spices suitable for fish to the batter. All this allows you to get a new taste of the finished dish. Mineral water is used because its bubbles add a special airiness to the batter.
Each piece of haddock is dipped in batter and fried over high heat in hot oil. If you put the haddock in a cold skillet, the batter will melt before it can grab and create a shell around the fish. After the batter turns golden on one side, the fish turns over on the other side. If you want to get deep-fried fish, then you should pour enough oil into the pan so that it reaches the middle of the piece in level. With less oil, the fish will turn out to be less crispy, but also less oily.