Fried Trout

Category: Fish dishes

Ingredients
Sea trout
salt
vegetable oil

Cooking method

My husband bought fish today. Actually, I asked for a carp and, mind you, I did not specify the amount of scales. BUT mirror was not, and in the end he brought trout. She is even farther to the mirror than carp, and why my husband decided to make such a replacement, I don't know. I actually wanted fried fish. And until today, I thought that frying fish from the salmon family was not a rewarding business. Delicate pinkish meat turns dry and crumbly. In any case, it was with this result that I fried salmon a couple of times. Of course, the trout could be salted, baked, stewed. But I wanted fried. And I got into the great culinary book Tyrnet. And natyryla
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And the fried trout turned out to be soft, juicy, beautiful whole pieces.
Everything is outrageously simple.
Do not hesitate to sprinkle the trout fillet with coarse sea salt, almost a white layer. Let it salt for 20 minutes. Then remove the salt with a wet hand. The hand needs to be washed off periodically. But in no case put fish under running water. Pour some vegetable oil into the pan, add a small pinch of salt so that the fish does not stick to the pan, and when the oil warms up, put the fish with the meat down. Fry for 4 minutes, then turn over and fry for the same amount. Remove from heat, cover and let stand for a couple of minutes.
my comments: the fillet should be from large fish, otherwise you can oversalt.
Girls, that there was no misunderstanding. When I took the recipe from the link, there was no photograph, but there was a request, if you cook, send a photo. I sent, so do not be surprised that both here and there are the same pictures.