It will be approximately so. It all depends on the quality of the fish. Degrees of roasting and simple skills.
To get the fish delicious we need:
- Fish. Fish need fresh or frozen but of good quality. Fresh fish - tastier. We take the carp.
- If there is no fish, you can take meat.
- As we know the most delicious fish - it's sausage.
But we will return to the fish.
The most difficult and lengthy process is cleaning the fish. But we'll let him go. Fast forward to the future.
The fish is already cleaned of the insides and husk.
As usual, fresh fish are cut into steaks. Than steaks are thinner - so the fish will be fried better.
After salting out and put in a cold place. I tape and put in the fridge. Just then the smells from fresh fish will not be passed on to the rest of the products.
We put a frying pan on the fire, pour any liquid oil (olive, sunflower or corn, even can hemp oil).
Heat the frying pan.
Fry on medium heat and without lid. The fish should be crusted. Then it will be inside juicy and tender, and outside crisp.
In general it will be very tasty.
We pour in flour with spices and put it on a hot frying pan.
I usually turn 2 times. First, I lightly fry one side. Then the other side is ready. And then the first side is ready. Fish can always be raised during frying and visually visually at the degree of frying. If the crust is golden, then you can turn it over.
We make cutting from vegetables all this salt salt a little, we put fish on top and decorate everything with greens. All the fish are ready - you can eat.
Bon Appetit.