Fish fry recipe: homemade fish recipe
Esta receta de frituras de pescado es una de mis magdalenas. Conectado con mi abuela y todo el aire que siempre he encontrado en su casa. Cuando abro la entrada del pequeño cuarto que mira hacia al mar, ella siempre está en la cocina sobre la mesa o en las ollas y casi siempre cocinando (lo logra y le ayuda a recordar su joven vida con ella). Abuela).
De joven quería picotear en la cocina (antes de que aparecieran en la mesa) estos pescaditos. Los nietos hoy también los valora muchísimo: son pequeños, se comen enteros (lo que también me llamó la atención) y con los dedos.
Sentimos el crujido, el toque de sal y el limón reanimará todo. Aquí abajo les dejo la receta de frituras de pescado facil y rápido. Un plato de pescado saludable y delicioso.
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Details: ¿ How to make easy homemade fish fry recipe ?
- Preparation time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Difficulty: beginner
- Calories / serving: 450
- Serves: 4 servings
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Ingredients
- 600 g fish smaller than normal (smell or other) extra fresh or even frozen*
- wheat flour (about 100 g)
- scorching shower oil (walnut for example)
- Salt
- 2 lemons
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How to prepare homemade fish fry recipe easy and fast
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Therefore, give the fish a quick rinse under cold running water, and then wipe it clean with a kitchen paper towel. Put them (in a couple of times) in a huge plate with the flour and crush them until they are covered.
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In a wide thick-lined container, pour the scorching oil 5-6 cm high. Intensity at 170°C (without thermometer: when dipping a small slice of bread or even a small fish, many air pockets must be adjusted and not all must be consumed, see my tips for good cooking).
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Add the fish in small amounts (repeat 3 to several times) so it doesn’t cover and brown for about 4 minutes. So, you should cover it with a large spoon and then place it on a plate that should be lined with absorbent kitchen paper towels. Then do the same with the rest of the fried pesqueño fish. Serve hot with lemon. Enjoy it.
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Tips for fish fry recipe
Protection: like any broiling, it is at its pinnacle (or more all firm) recently ready. In any case, for a good preserve, it is going to be kept for a couple of hours at room temperature. But first of all, make sure you heat them in the microwave or on the grill at 170°C for a couple of minutes, but be careful not to burn it.
Cycle and fixings: as you can see challenging to simplify and this is the way I have consistently seen them made and tasted with flour (no blend with another fluid or egg) which covers the fish, safeguards it (likewise retains dampness) and makes a light firm layer around it (for this you truly need to brown it and not half-cook it). Whenever wanted, you can likewise utilize olive oil (this is finished with fish) yet the flavor will be somewhat more articulated and the flavor of the fish will be felt somewhat less.
*new or frozen fish: I have consistently pre-arranged this recipe with new fish when I track down it (not generally simple) and afterward one day I found that there were likewise frozen ones. I was hesitant I concede however in the end it functioned admirably, we are certain that they were frozen ultra new and don’t bother defrosting them (simply flush them a little with water and wipe them off).
What’s more, since at home we are fans, that I don’t have opportunity and energy to go to the market to get some (realizing that I likewise need to stroll up two major stairwells with Lydia’s buggy, I attempt to advance my trips ;- ), we can ad lib when we need.
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