Fried fish
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Fried fish is any fish or shellfish that has been prepared by frying. Often, the fish is covered in batter, egg and breadcrumbs, flour, or herbs and spices before being fried and served, often with a slice of lemon.
Fish is fried in many parts of the world, and fried fish is an important food in many cuisines. For many cultures, fried fish is historically derived from
Fish fries
Community
Health effects
Fried fish is associated with an increased risk of cardiovascular disease.[1] The American Food and Drug Administration and British National Health Service have suggested that broiled or steamed fish is a healthier option than frying.[2][3]
Frying fish results in higher losses of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) compared to other cooking methods.[4]
Fried fish dishes
Name | Image | Description |
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Fish and chips | Battered fish which is deep-fried and served with chips. A popular take-away food in the United Kingdom, Ireland, Australia, New Zealand, Canada and South Africa. | |
Fishcake | A fishcake or fish cake consists of filleted fish and potato, sometimes coated in breadcrumbs or batter, and fried. They are similar to croquettes , and are often served in British fish and chip shops.
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Fish finger | A processed food made using a whitefish, such as cod, haddock or pollock, which has been battered or breaded. They are known as fish sticks in North America. | |
Fish fry | Contains malt vinegar and dessert.
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Fried prawn
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Popular in Japan where it also used as a component in bento. | |
Fried shrimp | Batter coated and deep-fried shrimp, usually cooked in vegetable oil[5][6] | |
Fried rui | Fried rui served in Dhaka, Bangladesh. | |
Fried Stuffed Fish (Pomfret) | Fried stuffed/recheado Pomfret served in Goa, India. The stuffed spicy combination paste/masala is a mixture of green/verde (cilantro/green chillies) or red/vermelho (dried red chillies). Traditionally fried in coconut oil. Served in Goa and Portugal. An alternative is to stuff smaller fish such as Mackerel with longitudinally sliced fresh green chillies (Jalapeño/Serrano). | |
Ikan goreng | An kecap manis (sweet soy sauce). Popular fish being fried e.g. gourami, carp, milkfish, and red snapper.
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Machh bhaja | Oriya dish often eaten along with rice and other dishes. "Machh" means "fish" and "bhaja" means "fry" in Bengali/Oriya.
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Pescado frito | An Spanish Jews brought the recipe to England during the 17th Century, helping the eventual development of Fish and chips .
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Satsuma age
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Satsuma age (薩摩揚げ) is a Okinawa .
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Tempura | Japanese dish of seafood or vegetables that have been battered and deep fried. | |
Whitebait fritter
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Whitebait is a collective term for the small fry of fish. These are tender and edible, and can be regarded as a delicacy. The entire fish is eaten including head, fins and gut. Some species are more desired than others, and the particular species marketed as "whitebait" varies in different parts of the world. In New Zealand whitebait fritter are popular. Whitebait is combined with eggs or egg white, and cooked as an omelette is cooked. |
See also
Notes
- S2CID 231612210.)
{{cite journal}}
: CS1 maint: multiple names: authors list (link - ^ "Questions & Answers from the FDA/EPA Advice about Eating Fish for Those Who Might Become or Are Pregnant or Breastfeeding and Children Ages 1 to 11 Years". fda.gov. Retrieved 6 January 2022.
- ^ "Fish and shellfish". nhs.uk. Retrieved 6 January 2022.
- S2CID 83497871.)
{{cite journal}}
: CS1 maint: multiple names: authors list (link - ISBN 9780137009725.
- ISBN 9781118246153.
References
- Murdoch (2004) Essential Seafood Cookbook Pan-fries, deep-fries and stir-fries, pp. 56–97. Murdoch Books. ISBN 9781740454124.