Fried fish
Bratfischwaren (even roasting and baking fish products, in Austria: Bratmarinaden ) are breaded or unbreaded products from fresh fish, frozen fish or fish parts, which are cooked by frying, baking, roasting or grilling. They can also be placed in vinegar, sauces or oil, with or without vegetable additives (herbs, pickles), possibly with preservatives.
According to the "guiding principles for fish, crustaceans and molluscs and products made from them" of the German or Austrian food book , the following applies to production:
- When frying and baking, heat is transferred using hot cooking oil or fat. Frying and baking are synonymous here.
- When roasting and grilling, heat is transferred using hot air. Roasting and grilling are synonymous here.
- The breading is carried out by coating the fish before frying with a layer of Bratmehl, bread crumbs , bread crumbs or upgrade thereof.
- Fried fish products are made in particular from:
- Herrings ( herrings , Bratheringsfilets, Bratheringsstücke, Bratheringsstückchen, Bratheringshappen, Bratheringshäppchen, herring rolls and Bratrollmops (piercing through with curled in vegetable filling max. 20 percent of Rollmopsgewichtes))
- Aalen ( Aalbricken )
- from other whole or divided fish; the name is chosen in connection with the sales description of the fish or the fish product. In the sales description of the fish, the description of parts of the fish is given accordingly, e.g. B. Fillet, bites, rolls .
In the case of pickled products, the corresponding type of ingredients is specified, e.g. B. in infusion, in spice sauce, in oil , etc.
The weight of the drained fish or fish product from the finished product is based on the nominal filling quantity:
- at least 50 percent for products with infusion
- for products in sauces, also with side dishes of other foods, at least 50 percent.
Fried fish products should have a light color and a juicy, firm, non-straw structure of the meat. The crust must be evenly brown, smell and taste pleasantly spicy. The pH value of products in vinegar infusion should be less than 4.8.
Individual evidence
- ↑ Principles for fish, crustaceans and molluscs and their products. Retrieved June 24, 2018 .
- ^ Austrian food book - fish, crabs, molluscs and products made from them. (No longer available online.) Archived from the original on June 24, 2018 ; accessed on June 24, 2018 . Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
