Fried fish
Fried Fish
Fried fish (/fraɪd fɪʃ/) is a dish consisting of fish or other seafood that has been coated in batter or breading and then cooked by deep frying, pan frying, or baking. The dish is popular in many cultures and has various recipes and preparation methods.
Etymology
The term "fried fish" is derived from the English words "fry", which means to cook over direct heat in hot oil or fat, and "fish", referring to the aquatic animals. The combination of these words describes the cooking method and the main ingredient of the dish.
Preparation and Varieties
Fried fish is prepared by coating the fish in a mixture of flour, egg, and water or milk, known as batter. The fish is then submerged in hot oil until it turns golden brown. The type of fish used can vary, with popular choices including cod, haddock, and tilapia.
In addition to the traditional method, there are many regional variations of fried fish. For example, in the Southern United States, cornmeal is often used instead of flour for the breading. In Asia, fried fish is often served with a side of rice and soy sauce.
Health Considerations
While fried fish can be a good source of protein and omega-3 fatty acids, it is also high in calories and fat due to the frying process. It is recommended to consume fried fish in moderation as part of a balanced diet.
Related Terms
- Fish and chips: A popular British dish consisting of fried fish and french fries.
- Tempura: A Japanese dish where seafood and vegetables are coated in a light batter and deep-fried.
- Fish fry: A meal containing battered and fried fish, usually served with a side of chips or coleslaw.
External links
- Medical encyclopedia article on Fried fish
- Wikipedia's article - Fried fish
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski