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Soil: how to fry deliciously? Video
Fried sole goes well with any kind of side dish and is easy to cook. The variety of recipes is so numerous that you can get a new taste without much work and financial costs.
How to fry sole in batter
For this recipe take:
- 0,6 kg of sole (depending on the size of the layers, it can be either one large fillet, or 2-3 small ones)
- 1 chicken egg
- 1 tbsp. a spoonful of mineral water with gas
- 2-3 st. l. flour
- salt and pepper to taste
- Vegetable oil for frying
Thaw the sole fillet if it was not purchased chilled. Rinse each carcass and pat dry with a paper towel. Cut into portions of the desired size. Beat the egg, salt, pepper and mineral water batter. The presence of gas in it will help make it more airy. Take such an amount of flour so that the batter is not too thick, but at the same time it does not drain from the fish. Roll each piece in batter on all sides and place in a frying pan with hot vegetable oil. Fry the fish on one side until crisp, then turn over to the other side. The whole cooking process takes no more than 5 minutes, as the sole fillet is fried very quickly.
It is necessary to spread the fish in batter in hot oil, otherwise the batter flows down faster than it has time to fry, keeping the shape of the fish
To fry the sole in breadcrumbs, take:
- 1-2 layers of fillets
- 50 g breadcrumbs
- vegetable oil
- salt and pepper to taste
Prepare the fillets by washing, drying and cutting into portions, then salt each of them, sprinkle with pepper and roll in breadcrumbs. In addition to pepper, you can add dried dill herbs or other spices intended for cooking fish to the fish. Place the fillets in a skillet with hot oil and fry on one side until crisp, then flip over to the other side. When frying the sole, do not cover the pan with a lid, otherwise the crust resulting from the crackers will get wet and will not keep the fillet shape.
This recipe is similar to bread crumbs, but use regular flour instead of bread crumbs. Fry the fish in hot oil, the more there is, the more golden and smoother the crust will turn out. It is difficult to call this recipe dietary precisely because of the abundance of oil, but the fish is deep-fried. To at least slightly reduce the amount of oil in the fillet, place it on a paper towel before serving to absorb the excess oil.