How much to fry fish in a pan? Cooking tips. How to deliciously fry fish in a pan? Fried fish recipes Fried fish by

24.12.2021

A traditional everyday dish has its own cooking secrets. At first glance, nothing is easier than frying river fish in a pan. But as a result, the integrity of the structure is lost, the meat disintegrates, becomes dry, tough. Another feature of freshwater fish is its specific smell. Culinary secrets will help you achieve a balanced taste, cooking a familiar dish will not cause difficulties, and will decorate the festive table.

The taste of river fish will help to reveal juicy vegetables, baked potatoes, greens

Beneficial features

River fish contains a low amount of fat (up to 7-8%), helps to cope with obesity, atherosclerosis. Regular use helps to normalize the work of the cardiovascular system, increase the body's immune properties. Low calorie content allows the use of river fish during diets, high-quality protein is a building material for cells. Fried river fish contains 160 calories per 100 grams. only 20 gr. proteins, 8 gr. fat and 5 gr. carbohydrates. Serve with rice, potatoes, vegetable salads, creamy and tomato sauces.

How to choose the right river fish

first you need to smell the fish, raise the gills, there should not be a specific pungent smell, only a slight aroma of mud is possible;
the smell of ammonia or the bright aroma of fish indicates not the first freshness of the product, it is better to refrain from such a purchase;
the scales should be wet, dry and cracked, as well as the curved tail indicate that the product has been on the counter for a long time;
the eyes should be clean, the gills should be bright red or pink;
it is better to buy whole fish, usually unscrupulous sellers cut up the carcasses, so that it is difficult to check the freshness of the product.

It is better to choose fresh fish for frying.

Training

Prepare the fish immediately before frying. Frozen must be properly thawed so as not to violate the integrity of the fibers. For 1 kg of product, 2 liters of cold water are required, the process can take a sufficient amount of time.

Hot water will only boil the fish, it will lose its taste.

Then you need to cleanse the scales, gut. Better to clean with a metal float under running cold water. Too slippery fish first rub with salt, do not forget to cut off the fins with kitchen scissors. The next step is to remove the insides, do it carefully so as not to damage the gallbladder. If it does burst, quickly rub it with salt and rinse the carcass under running cold water.

It is important to know not only how to fry properly, but also how to neutralize the specific smell and taste, for which many do not like fish dishes. You will need to soak the peeled carcasses in milk, 1 kg of milk will be required for 1 kg. Leave for 2-3 hours, this is enough time to make the meat tender and tender. Then you need to rinse again under running water to get rid of the notes of milk this time.

Serve with herbs, vegetables, garnish with berries

Spicy breaded fish

Components:

1 kg of fish;
2 limes;
15 gr. salt;
30 gr. mixtures of basil, parsley, dill, dried garlic;
200 gr. flour;
200 gr. rye crackers;
50 ml sesame oil;
2 eggs.

For frying, breading is used, otherwise the pieces will lose their shape, the skin will stick to the surface of the pan. Beat eggs in a deep plate until foamy, in a separate container combine crackers with spices. Sift flour 2 times, then pour into a flat plate. Half an hour before frying, add salt and lime juice in 1 liter of water, lower the prepared fish. Cut the coarse one into equal parts, the small one - fry whole. Preheat a frying pan, add sesame oil, it should cover half of the carcasses. First, roll in flour, then dip in an egg, and lastly - again breading with spices. Fry on each side for no more than 5-6 minutes, then put on a paper towel to remove excess oil. The dish is served immediately with heat, heat, with herbs and vegetables. Cooking takes a minimum amount of time, and the result will delight you with the taste of tender juicy fish meat with spicy notes.

Fish in batter

Components:

500 gr. fishes;
100 ml soy sauce;
3 carnation stars;
20 gr. ginger;
a pinch of salt, dried fennel, dill;
4 eggs;
200 gr. oat flour.

The readiness of the fish is determined by the breading, it should be golden

Before frying river fish, you must first marinate it. Heat the soy sauce in a water bath to 50 °, add cloves and ginger chopped on a coarse grater. After removing from the heat, pour in the fish, leave for half an hour. While the meat is marinating, you need to prepare a delicious batter. Beat eggs with a pinch of salt and dried herbs. Remove the fish from the marinade, dry on a towel. Dip in batter, then dip in flour on both sides. For frying, instead of oatmeal, you can take wheat, but for those who count calories, it is better to stay on the first option. Then once again immerse the carcasses in batter and send to a preheated frying pan. For this recipe, the vegetable oil must be replaced with butter, this will emphasize the delicate taste of the fish.

Fried catfish

Components:

800 gr. catfish;
500 ml of white wine;
50 ml of refined olive oil;
Orange;
15 gr. salt;
100 g crackers;
5 gr. dry garlic;
4 eggs.

It is not so easy to fry catfish deliciously; first you need to prepare a special marinade. To make the meat tender and juicy, without a specific river aftertaste, it is necessary to marinate for at least half an hour. Cut the peeled fish into strips, pour over with dry white wine, squeeze out orange juice, salt.

Fry pieces of large fish along the cuts of meat, and not on the side of the scales

While the fish absorbs the taste of the marinade, you need to prepare the batter. Beat the eggs with a whisk, be sure to salt and pepper, otherwise the crust will be fresh. Thoroughly mix crackers with dried garlic, it is better not to use fresh garlic, it will taste bitter when frying. Preheat a frying pan, pour in oil, first dip the catfish pieces into the egg, then into the breading. Place gently on a hot surface, it is important to know how much to fry on each side - 6-7 minutes. Then put the cooked fish on a paper towel, then you can decorate with herbs and vegetables. Fried catfish is served with mashed potatoes or pumpkin, fresh vegetables.

Fish roe fried in a pan

You can not only fry river fish in a pan, but also prepare a delicious dish of caviar. You need to choose only mature, eggs are clearly visible in it, there is no cloudiness. Before starting the process, rinse the caviar under running water, separate from the film. Then add salt and pepper; traditional spices are enough to reveal and not disturb the taste of the product.

Components:

75 gr. caviar;
30 gr. wheat flour;
20 ml of sunflower oil.

Prepare with the addition of flour, mix with caviar, heat a frying pan and pour out the oil. Put on a hot surface, 3 minutes is enough on one and on the other side, turn over with a wooden spatula so as not to violate the integrity of the eggs. Once fried, it acquires a beautiful golden color, so you can determine the readiness of the dish. Caviar contains 220-240 calories, regardless of the type of fish.

For fried fish, you can choose the classic serving with potatoes and sour cream sauce

Making delicious, tender fish meat with a crispy crust is easy with simple guidelines. The low calorie content and rich taste of the dish will delight even gourmets. Features of preparation will allow you to achieve a golden, appetizing color, while retaining the juiciness of river fish.

The crisp crust, incredible smell and delicate taste of fried fish have been familiar to us since childhood. Today we will reveal all the secrets of cooking fried fish.

To make the fish tasty, moderately greasy, but not dry, you first need to choose the right variety. Not all fish will be delicious when fried. Particular attention should be paid to such varieties as:

perch
zander
pollock
flounder
crucian carp
carp

All these varieties are distinguished by a moderate amount of bones, which means that you can safely enjoy the dish.

When choosing a fish in a store, pay attention to the following parameters:

the size of the fish, without the head and tail, it should fit in the pan
shelf life, freshly caught and unfrozen fish are best suited for frying
appearance, if you notice spots on fish or plaque, then it is better to look at other options

Calorie content of fried fish

Needless to say, any fried dish is automatically excluded from the list of healthy nutrition dishes. There are 208 kcal per 100 g of fried fish, but at the same time there are not so many carbohydrates, as, for example, in the same potato, only 10.6 g, the main share is still 16.6 g of protein.

For comparison: a baked fish in 100 g contains about 150 kcal. Of course, this option will not affect the figure and will be more useful than fried fish.

How to fry fish properly?

Traditionally in Russia, fish day is Thursday, since school and kindergarten everyone remembers that fish will be on the menu, in the dining room. Doctors recommend eating fish or other seafood at least once a week, because they are rich in beneficial micronutrients that cannot be obtained from other foods.

To fry fish, you must first prepare it:

Wash the fish under cold running water
Use a knife to open the abdomen and gut, remove all the insides and dark film
Cut off fins, tail and head
Remove scales with a special knife, starting from the tail of the fish

If you bought a fish that is small in size, then it can be fried whole with its head and tail, gutting the insides and removing the scales.

Fish prepared for frying can be pre-marinated, then rolled in batter and cooked in a hot pan for 15-20 minutes. If you are cooking river fish and want to get rid of the smell, then dip the fish pieces in milk mixed with salt and pepper for 20 minutes.

How to fry fish with a crust?

The secret to the crispy crust of the fish lies in the slightly salted butter. Do not forget that in a cold or poorly heated frying pan, the fish will not have time to bake, but will only burn.

Spread the fish only dry, either in batter, or by drying it with a napkin, then excess moisture will not accumulate, and a crust will immediately form on the fish that is fried in hot oil.
Do not cover the pan with a lid while frying, otherwise the fish will be stewed.
Remember that the fish is cooked quite quickly, it takes 7-10 minutes on each side, therefore, being carried away by the process of frying and getting a crispy crust, do not overdry the fish.

How to fry fish in a pan?

You can fry fish in any pan, but usually use non-stick pans with a thick bottom that distribute heat evenly.

To prevent the fish from burning, you will have to use oil even with a non-stick coating. Regular sunflower oil will work, but if you want to get rid of the river fish smell, use Extra Virgin Olive Oil or Extra Virgin Olive Oil.

A classic recipe or how to fry fish?

With the bulk of the dirty work done and the fish cleaned up, it's time to start the cooking process:

Pour breading into a deep plate, the easiest option is flour. You can add your favorite herbs directly to the flour. Gently roll each piece in breading, shake off excess flour.
We send the pieces boned in flour to a hot frying pan with oil heated on it. There should be a lot of oil, the fish should be immersed in oil almost to the middle.
Let the fish cook, it usually takes 5-7 minutes for the crust to form. The oil will prevent the fish from burning, so do not rush to turn it over. Never put a lid on the fish.
Turn the first piece with a wooden or silicone spatula, if it is cooked enough, then turn the rest, fry for another 5 minutes on the other side.
Gently pierce the fish with a fork, if it pierces easily and the meat comes loose from the bone, then the fish is ready. Transfer the pieces to a paper towel if they are too greasy.

How to fry fish in batter?

The batter used to coat the fish before frying keeps it juicy. There are several recipes for fish batter, they are universal and suitable for any variety:

Classic batter consists of 2 eggs, flour and herbs. Break two eggs into a deep bowl and mix the whites with the yolks with a whisk, add 2-3 tablespoons of flour until a sour cream consistency is formed. Then add your favorite spices, salt, basil, oregano.
Mix one egg and two tablespoons of milk, herbs, dip the pieces of fish first in the mixture, and then roll in flour or breadcrumbs, then put in a pan.
Beer batter men will like fish. Separate the yolks from the whites of three eggs, mix the yolks with 150 g of flour and 150 ml of beer, beat the whites into a thick foam and add to the beer mixture.
In a deep bowl, combine three eggs, 3 tablespoons of flour, salt and 100 g of finely grated cheese. When frying, the cheese will melt and form a very tasty and golden brown crust.

Fried fish in a slow cooker

Fish can be fried not only in a pan, but also use modern technology. You will be able to take care of yourself, and at this time the program will do everything for you, and then you will not have to scrub the stove from greasy stains.

gut the carcass of pike perch (trout) and peel off the scales, cut off the tail, fins and head
grate the carcass with salt and pepper
pour oil on the bottom of the multicooker bowl, put the fish
close the lid and select the "Fry" program, cooking time - 15 minutes

Fried fish marinated

It will take about 25-30 minutes to cook the marinade, and the fish will turn out to be more saturated in taste.

You will need:

fish - 1-2 pcs.
flour - 40 g
carrots - 300 g
onion -100 g
water - 10 g
tomato paste - 10 g
spices (pepper, salt)

Peel carrots and onions, chop into thin strips, then place in a preheated pan and simmer for 10-15 minutes
Add tomato paste and spices, simmer for another 10 minutes
Peel the fish from entrails and scales, cut off the tail and head, cut into pieces
Then roll in flour, put on a preheated pan, after 5-7 minutes turn the fish over to the other side
When the fish is browned, place the vegetable marinade on top and cook for another 3-5 minutes.

Fried fish with vegetables

Vegetables will be an excellent addition to fish, for example, you can use the following recipe:

You will need:

fish (pollock, sea bass) - 1-2 pcs.
carrots - 100 g
potatoes - 200 g
onion -70 g
lemon - 50 g
spices (cloves, bay leaves, pepper, salt)

First, prepare the fish for frying, gut it, remove the scales
Rub the carcass with spices and salt, after 5-7 minutes, put in a hot pan, fry for 5-7 minutes on each side
While the fish is fried, peel the carrots, potatoes and onions, cut into strips
Place the vegetables in the skillet where the fish was just fried and simmer over medium heat for 15-20 minutes
At this time, cut the lemon into slices, make several cuts on the fish and place the lemon in them.
When the vegetables are sufficiently fried, place the fish on top and cook for another 3-5 minutes.
You can decorate the finished dish with fresh herbs.

Fried fish with wine sauce

You will need:

fish or fish fillets - 1-2 pcs.
carrots - 100 g
potatoes - 200 g
pepper -1 pc.
flour - 20 g
white wine -150 ml.
butter - 75 g
eggs - 2 pcs.
cream - 200 ml.
lemon - 100 g
sugar - 30 g
spices (pepper, salt)

Rinse the fish under cold water and peel, cut off the fins and head, cut into pieces. Pour the finished fish pieces with lemon juice for 15-20 minutes.
At this time, mix the flour and spices in a separate container.
Remove the fish pieces from the juice and pat dry with a paper towel, roll in flour and place in a hot skillet with preheated oil.
When the fish is fried on one side, turn the fish over and place 20 g butter under each bite for a crispy crust.
After 10 minutes of frying, the fish will be ready and can be transferred to a plate.
Heat the cream in a small saucepan or saucepan, add sugar and salt to it.
In a separate bowl, beat the eggs for a few minutes and add to the cream, bring the sauce to a boil and add the wine, cook for another 5 minutes, stirring constantly.
The fish and sauce are ready to serve, garnish with fresh herbs and vegetables.

English Fish and Chips

Passing by every London pub, you can smell the legendary and beloved by all Englishmen dish - fried fish and potatoes, which they call Fish and Chips. More than 60 thousand tons of fish are eaten in the UK every year, and most of this fish is used for Fish and Chips.

To replicate this dish at home, follow the recipe.

You will need:

cod, fillet - 4 pcs.
potatoes - 600 g
starch - 40 g
flour - 150 g
beer -100 ml.
oil - 70 ml.
ice - 2 tbsp. l.
spices (pepper, salt)

Rinse fish fillets, remove bones if necessary
Rub the pieces with salt and pepper, then roll in flour
In a separate container, mix 50 grams of flour, starch and salt
Add beer and ice to this mixture, stir
Check how hot the oil is in the pan by throwing in a small piece of potatoes, it should start to fry right away
If the oil is ready, then dip the fish pieces in the batter in turn and put them in the pan.
It will be enough to fry 3-5 minutes on each side for readiness.
Be careful, due to the temperature difference, oil splashes will fly in all directions
While the fish is fried, peel the potatoes and cut them into cubes.
Heat oil in a separate skillet and fry the potatoes until crisp
Serve the dish with any sauce

Leningrad-style fried fish

Another recipe that will allow you to surprise guests and please your family is fried fish with onions and mushrooms. Traditionally, the cheapest white fish was used for this dish - cod or pangasius.

You will need:

fish fillet - 650-700 g
potatoes - 400 g
onions - 1-2 pcs.
mushrooms (champignons) - 100 g
flour - 100 g
cheese-100 g
oil - 70 ml
spices (pepper, salt)

If you bought a fillet, then it will be enough to rinse it well, salt and pepper it. If you bought a whole fish, then before cooking you need to gut it and clean it of all that is superfluous, leaving only the fillet.
Breaded the fish pieces in flour and put on a hot pan, fry for 5-7 minutes on each side.
While the fish is grilling, turn the potatoes, peel and cut into strips, place the strips in the empty skillet and fry until golden brown.
While the potatoes are fried, rinse the mushrooms and cut into large slices, fry the mushrooms after the potatoes.
Put the potatoes on a baking sheet, salt them, then put the fish, mushrooms on top and rub the cheese on top.
Send for 20 minutes in an oven preheated to 200 degrees.
While the fish is baking, peel the onion, cut into half rings and roll in flour.
Fry the onion for a few minutes on the remaining oil, transfer to a paper towel to drain off excess fat.
Garnish with baked onions and serve.

Thai fried fish

Thai dishes have long been remembered by tourists for their uniqueness and richness of taste. Thai fish can be cooked at home by following the recipe.

You will need:

fish fillet - 400 g
corn grits - 120 g
garlic - 2 cloves
soy sauce - 40 ml.
ginger - 20 g
oil - 30 ml.
sugar - 10 g
spices (mint, green onions, lemon zest, pepper, salt)

First, the fish must be washed, peeled, cut into pieces and rolled in corn grits. If you haven't found corn grits, corn flour will work as well.
Put the pieces of fish in a preheated pan and fry on both sides.
While the fish is fried, chop the garlic, ginger, and onion.
Put the finished fish on a plate.
Put the onion, ginger and garlic in a hot, empty skillet, fry for a few minutes, then add lemon zest, mint and sugar.
Chili peppers can also be added if desired. A few minutes is enough for the sauce to cook, pour it over the fish before serving.

Fried fish "under a green coat"

Fish "under a fur coat" will turn out juicy and tender, and greens will add a new taste. The fish is spicy enough, so use spices in moderation.

You will need:

fish (crucian carp, carp) - 2 pcs.
green onions - 5 stalks
garlic - 2 cloves
parsley - 6 stalks
soy sauce - 40 ml
adjika - 50 g
hops-suneli - 50 g
olive oil - 40 ml.
spices (pepper, salt)

Cooking begins with the traditional preparation of the fish, remove scales and entrails, remove the tail, fins and head.
In a separate container, combine finely chopped greens, soy sauce, suneli hops and butter.
Pour half of the sauce over the fish, grease all parts and the inside of the belly well, leave to marinate for half an hour.
Dip the marinated fish in flour and place on a hot skillet, where it will fry for 5-7 minutes on each side.
When the fish is fried, place the remaining sauce on top and simmer over low heat for a few more minutes.
Decorate the finished dish with fresh vegetables and serve.

Fried fish in chinese

The Chinese also love to pamper themselves with fried spicy fish, the secret of cooking is simple - cut the fillets into small pieces and add sweet and sour sauce.

You will need:

fish fillet - 600 g
bulgarian pepper - 2 pcs.
onion - 1 pc.
garlic - 2 cloves
olive or peanut oil - 40 ml.
vinegar - 50 g
ketchup - 50 g
starch - 70 g
spices (pepper, salt)

Wash the fish fillet and cut into small pieces, about 3 * 2 cm
Wash onions and bell peppers, peel and chop finely
In a separate container, combine ketchup, vinegar and sugar, mix thoroughly
Dip the fillet pieces in starch and place in an already hot skillet with hot oil
Fry the slices on each side, 3-5 minutes will be enough to cook
Transfer the fish to a paper towel to remove excess oil.
Put the vegetables in the empty pan and fry for a few minutes until golden brown, then add the sauce and simmer for another 5 minutes
Add pieces of fish to vegetables, mix everything thoroughly to evenly distribute the sauce
Serve hot with rice as a side dish

Fried fish salad

If, after cooking, for example, you have a small piece of fish left after cooking, you can use it for a salad.

You will need:

fish - 100-200 gr
medium potatoes - 2 pcs.
tomatoes - 2 pcs.
onion - 1 pc.
garlic - 1 clove
lemon or lemon juice - 50 ml.
olive oil - 40 ml.
spices (pepper, salt)

Rinse the fish, if necessary, remove bones, scales and sprinkle with salt and pepper, leave to marinate for 15 minutes
While the fish is marinating, peel the potatoes and cut them into large wedges, boil or bake in the microwave
While the potatoes are boiling, peel the onions and cut them into half rings, transfer them to a small container and fill them with lemon juice, add a spoonful of salt and sugar
In a hot skillet, fry the fish on both sides and place on a paper towel, where it should cool to room temperature
Cut the cooled fish into small pieces
Wash tomatoes and cut into small pieces, transfer to salad bowl
Add diced potatoes, fish and onions to the tomatoes, drain the marinade
Sprinkle on top with fresh herbs, for example, celery, basil, dill, gently mix the salad and serve

Fried fish in Bukhara style

It will take you about two hours to cook fried fish in Bukhara style, but in the end you will receive an amazing tasty dish and you will not regret the energy spent.

You will need:

fish (carp, carp) - 1.5-2 kg.
medium potatoes - 2 pcs.
greens (parsley, dill, cilantro) - 5-6 stalks
baguette -1 pc.
garlic - 2-3 cloves
olive oil - 40 ml.
spices (pepper, salt)

First, rinse the fish and gut it.
Cut off the fins, tail and head and send them to a saucepan, cover with water and prepare fish broth.
Add salt and a few finely chopped parsley sprigs to the broth.
While the broth is cooking, cut the fish into several pieces, salt and pepper each and set aside for half an hour.
When the broth is done, strain it, add the finely chopped remaining herbs and garlic.
Dry the fish with a paper towel and place in a greased hot skillet. Fry for 5-7 minutes on each side.
Dip hot pieces of fish in garlic sauce and place on a plate.
Cut the baguette into crispbreads, fry on both sides of the freed frying pan and pour a few teaspoons of sauce on top of each piece.
Pour the remaining garlic and herbs mixture onto the fish.
Cover the fish and croutons and refrigerate overnight.
Serve the dish cold with sour cream sauce.

Fried fish with oranges

The recipe is perfect for a festive dinner, and the unusual combination will appeal to all guests.

You will need:

fish (hake, pangasius, kamabala) - 2-3 pcs.
medium-sized orange - 2 pcs.
lemon -1 pc.
flour - 100 g
cream -100 ml.
olive oil - 40 ml.
spices (pepper, salt)

Prepare the fish for frying by removing all unnecessary parts
Rub the fish with salt and pepper, pour with lemon juice and leave to marinate for 15 minutes, at this time put the pan to heat
Dry the fish, then roll in flour, fry in a pan for 8-10 minutes on each side until cooked
Put the fried fish on a plate, and put the orange cut into slices in a hot pan
After a few minutes, put the fish to the orange and pour the cream on top
Simmer until the cream begins to thicken
Serve with sauce

Egyptian fried fish

This recipe features a combination of fish and berries that complement each other successfully. Mackerel is commonly used, but you can substitute any other saltwater fish for it.

You will need:

fish (mackerel) - 500-600 g
juniper berries - 40 g
wheat flour - 60 g
lemon -1 pc.
olive oil - 40 ml.
spices (pepper, cumin salt)

Peel the fish from the scales, gut, remove unnecessary parts and cut into medium-sized pieces. Sprinkle with salt and pepper, set aside for 30 minutes.
In a separate container, mix pepper, caraway seeds and juniper, rub with a mortar.
Add lemon juice and chopped garlic to the mixture, mix everything.
Grate the fish with the resulting mixture and leave to marinate for another 2 hours.
Dip the marinated fish in flour.
Then fry in a hot skillet with hot oil on both sides and serve.

Fried fish sauces

To make your fried fish more delicious, remember to serve it with a sauce. For example, here are some recipes for simple and quick sauces:

Potato sauce: boil a few potatoes in their skins, peel and mash with a blender until puree. Add chopped garlic, chopped herbs and olive oil to the puree.
Creamy mushroom sauce: Heat oil in a saucepan and add finely chopped mushrooms and onions to it, fry until golden brown. Then pour 200 ml of cream and add 100 g of grated cheese, stir constantly until the cheese is completely dissolved, pepper, salt and serve.
Sour cream sauce: finely chopped pickled cucumber, herbs and chopped garlic, mix with sour cream and salt, gently beat the sauce with a fork or whisk and serve with the fish.
Mustard-apple: bake one apple in the oven or microwave, then scoop out the applesauce with a spoon, add a spoonful of French mustard, salt, pepper and olive oil to it, mix everything thoroughly and the sauce is ready.

Not all housewives like to cook fish because of the painstaking and lengthy preparation process. To make your life easier and save time, buy already peeled fillets and steaks and enjoy your favorite dishes that will take you only 15-20 minutes of cooking time. Bon appetit and new culinary wonders for you!

Video: How to fry fish, recipe

Why do some fried fish turn out fragrant, tender and juicy, with an appetizing crispy crust, while others - tasteless and falling apart?

Fish selection

You can fry almost all types of fish. However, not everyone will remain juicy and greasy after frying.

The fact is that many representatives of the family of marine fish have low-fat meat, and therefore after cooking in a pan it becomes dry and tasteless.

Horse mackerel, saury, mackerel, halibut, herring, sprat, ivasi, horse mackerel, pink salmon and tuna, which are fatty to moderately fatty marine fish, are best cooked by frying.

In most cases, fish of river varieties in fried form always have an excellent degree of fat content and juiciness. Crucian carp, carp, catfish, trout and salmon are especially recommended for frying.

The above list of fish is not prescriptive, these are just recommendations, for cooking in a pan, you are free at your discretion.

Preparatory work

First of all, clean the fish from the scales, cut off the fins, cut it along the line of the belly and gut it. For large fish, it is recommended to trim the tail and head.

The best way to remove mucus from the surface of fish skin is to rub it well with salt and then rinse thoroughly.

Cut large and thick fish into pieces about 3 cm thick - this way it will cook evenly and will have the same degree of cooking. Small fish can be fried whole.

If you want to fry a medium-sized fish whole without cutting it into portions, you can avoid deformation during cooking by making shallow transverse cuts on it on both sides.

In this case, the fish skin, which almost always shrinks and shrinks during heat treatment, will not be able to change the original shape of the fish carcass.

To get rid of the specific marsh smell of river fish, soak it in milk with salt and pepper 15-20 minutes before frying.

Estimated Ingredient Ratio: 1 cup milk, 1 teaspoon salt, and 1/3 teaspoon pepper.

Another recipe for an "anti-swamp" solution is 1 glass of cold water and 1 teaspoon of vinegar. After removing from the solution, drain the fish by discarding it in a colander and then pat dry with a paper towel.

Many people argue about when to salt fish. If you have soaked it in an “anti-marsh” solution, there is no need to salt it.

If the fish has not been previously soaked, it should be salted 15 minutes before cooking.

Due to the fact that salt promotes the release of juices, fish that are salted long before frying will fall apart during cooking.

Frying

It is best used for frying fish - thanks to the thick walls, it will be heated evenly and the fish will be fried just as evenly.

Pour vegetable oil into the pan so that the fish or pieces of it are immersed in it by about a third.

Fish is especially tasty if you use a mixture of vegetable and in a 1: 1 ratio for frying.

While the pan is heating, bread the fish. Wheat flour is the best choice for breading, since bread crumbs noticeably interrupt the taste of the fish itself.

After pouring flour into a plate, roll the fish or pieces of it in it. It is very convenient to bread the fish using a plastic bag filled with flour.

After carefully placing the fish in a well-heated frying pan, fry it on both sides until a delicious golden crust is formed.

Do not cover the pan while grilling. Better to avoid splashing fat on the surface of the stove, cover the pan with a colander, turning it upside down.

The approximate time for frying one side of the fish is 5-6 minutes. During this time, refrain from overturning, moving and other manipulations with pieces of fish.

After one side of the fish is browned, turn it over with a spatula and wait until the other side is browning.

The fried fish is ready! Good appetite!

Such dishes do not require special manipulations, the whole process is within the power of even an inexperienced hostess. However, even here there are some peculiarities. You need to cook more than just fish fried in oil on each side. It should look appetizing, very tasty and aromatic. How to fry fish properly to get this result?

It can be served well even for a festive table. But first you need to properly defrost it, if necessary, and clean it. Her entrails, fins and scales are removed. Then you need to separate the fillet from the bones. Sometimes fish can have a specific smell. This problem can be solved in several ways. You can hold the fish in water with vinegar (add two tablespoons per liter). It is also recommended to sprinkle it with lemon juice. To make the fish juicy and not have an unpleasant odor, it can be kept in milk for some time.

Next, we proceed to the very process of frying. Before you properly fry the fish, you need to decide what portions will be. Perhaps the fish needs to be cut into pieces of a certain size, or it can be fried whole. Small fish are cooked whole. But at the same time, cuts are made on it so that it does not curl.

How to fry fish properly so that the pieces do not deform when frying?

Sprinkle the prepared fish with salt and leave for 15 minutes. This simple action will make it stronger and prevent it from falling apart in the pan. If it belongs to sturgeon breeds, then before frying it must be immersed in hot water for 3 minutes, and then rinsed with cold water.

Speaking about how to fry fish properly, special attention should be paid to breading. It is necessary so that the fish has a beautiful appearance and does not stick to the pan. For breading, flour is mainly used, but a more complex mixture can be made. To do this, the fish must be rolled in flour, then in a beaten egg, and then in bread crumbs. Such breading will make it not only tasty, but also juicy.

When frying fish, they use mainly vegetable oil. But you can add a little creamy to make the dish more aromatic. There should be enough fat in the pan so that the pieces are fried not only from the bottom, but also from the sides. If there is little fat, then the fish will turn out to be dryish, and if there is a lot, then it will be too oily.

The oil needs to be heated well, and then put the prepared pieces of fish in the pan. The pieces should be loose. Set the fire on the stove to medium so that the fish is browned, but not burnt.

How long does it take to fry fish? This, of course, depends on the size of the pieces. But generally the fish is not fried for very long. It is enough to brown it well on each side. If there is enough oil in the pan, then during this time it will have time to cook well.

If the fish is cooked in a large amount of oil, deep-fried, then you should choose those breeds that have a denser structure. This, for example, pike perch, hake or Pieces can be dipped in batter. And then dipped in well-heated fat. How much to fry fish this way? Until it turns golden.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

One of the most useful products for humans is fish: it contains a lot of useful microelements, polyunsaturated fatty acids, vitamins, but cooking fried fish requires a certain skill. If you know some secrets, then even a novice hostess will be able to surprise everyone with a delicate fish with an appetizing crust.

How to fry fish in a pan

For the first time deciding to cook fried fish, housewives may face certain difficulties: for example, hake turns into porridge, and pollock begins to fall apart after defrosting. Before you cook fish in a pan, you need to choose and cut it correctly. Much depends on the variety: trout, pike, catfish or capelin are prepared in different ways. The aesthetic appearance of the dishes is given by the breading, which provides a crispy crust and a delicate taste. For her, use flour, crackers or a mixture of seasonings.

How to prepare a fish:

First, they defrost it. To do this, put frozen fish on a tray and wait for it to thaw at room temperature. Another option is to place the carcass in cold water (for 1 kg you need 2 liters). Do not defrost catfish, chum salmon, carp and any other species in warm or hot water - this will negatively affect the taste and spoil the product. A pinch of salt that is thrown into the water will help speed up the defrosting process. However, this trick can only be used for an uncut carcass.
When the product has thawed, it needs to be cleaned. The scales will be easier to lag behind if the fish is scalded with boiling water. It is more convenient to clean the carcass under running water with a metal float. Slime is well removed from the fish if you rub it with salt and rinse it under running water. It is important to gut the fish without damaging the gallbladder so that the dish does not turn out to be bitter.
Some housewives do not cook sea fish because of its specific smell, but experienced chefs know the secret of how to get rid of it. To stop the flounder smelling unpleasant, remove the skin from its dark side. Remove the cod odor by placing the fish in a vinegar solution (or pickling it with lemon). You can get rid of the smell of river fish mud by placing the carcasses in an enamel bowl, covering them with bay leaves, and pouring them with warm water.

How to fry fish deliciously:

A large carcass (salmon, salmon, trout) must be cut into pieces. It is better to fry small river fish (roach, crucian carp) whole, after making cuts on the sides.
It is recommended to marinate sea red fish in wine or sprinkle with lemon juice to improve the taste.
The fish will not stick to the pan if it is breaded in flour, eggs with breadcrumbs, or seasonings.
You can fry in olive oil or sunflower oil, add butter for taste.
Set the fire to medium.
If you want to deep-fat your dish, you should choose hake, sea bass, pike perch or catfish.

How much to fry

For those who are going to prepare a fish dish, it is important to know the cooking time. It depends on what kind of fish is fried, and the specific type of product, taste preferences are no less important. How much to fry fish in a pan? A standard piece of fish fillet should be cooked for 10 minutes on each side. If you have thin steaks, then reduce the time to 4-7 minutes. In order not to overdry the fish fillets, you can quickly fry the pieces and leave to simmer over low heat.

How to fry fish in a pan in flour

One of the lowest calorie fish dishes is the chunks fried with flour. For this, prepared pieces or fish fillets are salted, pepper, dipped in egg and flour. The taste of the dish will improve if you hold the pieces in a marinade of white wine or lemon and onions. How to fry fish in a pan with flour? You need to roll it in breading and put it in hot butter. After the pieces are fried on both sides until golden brown, put the onion left over from the pickling into the pan: this will give the dish a delicate aroma and improve the taste.

Crispy

Sometimes housewives complain that their fish does not work out with an appetizing crust that crunches pleasantly. However, there are tons of ways to make slices juicy, flavorful and tasty. It is recommended to use river fish - crucian carp or carp - for this cooking option, because marine life is often dry and tasteless. How to fry fish with a crust:

Prepare pieces up to 3 cm thick or whole carcasses. The skin is not removed.
Salt and pepper, breaded.
Fried in a preheated pan. The lid is not closed.

How to fry

There are a huge number of ways how to cook a fish: housewives have learned how to grill it, deep-fry it, in a slow cooker, in a pan. Cooking fried fish does not take a lot of time. The secret to delicious mackerel, trout or pike lies in choosing the right product. Before buying a fish, you should pay attention to the condition of the skin and head. The product should not smell unpleasant, even frozen fish should be taken with an even color, without any foreign smell. The recipe for fried fish is chosen taking into account personal preferences and the type of product.

Typically, trout, salmon or salmon are cooked with steaks. If the slices are unevenly cut, it is recommended to separate the meat from the bone and fry the fillets with flour or other breading. Before preparing fried pieces from a frozen product, it is important to examine the structure of the fabric: loose fish that were sold in ice glaze cannot be fried with breading. The secret to tasty morsels is a correctly chosen frying pan: a cast iron pan with low edges is ideal. You can fry the fish in mayonnaise, batter, without flour or with it. Fillets are best cooked in dough.

Pollock

Servings Per Container: 4 Persons.
Calorie content: 150 kcal per 100 g.
Purpose: dinner.
Cuisine: Russian.

Roasted pollock is an inexpensive, simple dish. Below is a step-by-step recipe for how to cook pollock in a pan. For implementation, you need a minimum number of products. The fish is prepared quickly, therefore it can become a decoration of the festive table or be served for a family dinner with vegetables, rice, buckwheat. The low calorie content allows the dish to be consumed even by those who follow a diet.

Ingredients:

pollock - 400 g;
egg - 1 pc.;
flour - 100 g;
salt pepper.

Cooking method:

The fish is thawed, peeled, cut into pieces, salted.
Beat the egg in a bowl, dip the pollock.
Dip the pieces in flour.
Set to fry until golden brown on both sides.

Pike

Servings Per Container: 5 Persons.
Calorie content: 122 kcal per 100 g.
Purpose: lunch.
Cuisine: Russian.
Complexity of preparation: easy.

One of the easiest ways to cook pike is to fry it with onions. This option will be especially successful for a family dinner outside the city, when the father of the family personally catches the fish. Even an inexperienced housewife can handle the cooking process. Below is a step-by-step guide on how to cook pike with onion rings. You can serve the dish with boiled potatoes, rice or other side dishes.

Ingredients:

pike - 800 g;
onions - 300 g;
pepper;
salt.

Cooking method:

The fish is cut, cut into pieces.
Salt, pepper the pieces, leave for 15 minutes.
Onions are cut into rings and fried.
Spread the pike on a hot frying pan, fry on both sides until tender.
Spread the onion on top.

Pink salmon

Servings Per Container: 4.
Calorie content of the dish: 350 kcal per 100 g.
Purpose: dinner.
Cuisine: European.
Complexity of preparation: easy.

For those who like fish fried in dough, this recipe will be a real godsend. Many people think that pink salmon is very dry and not suitable for frying, but this is not so. Experienced chefs know how to fry pink salmon to make it juicy, appetizing and tasty. The recipe below is suitable even for a festive feast, and all thanks to the exquisite taste of cheese batter.

Ingredients:

pink salmon (fillet) - 1 kg;
cheese - 250 g;
ghee - 150 g;
egg - 4 pcs.;
lemon - 1 pc.;
soy sauce - 1.5 tablespoons;
flour;
salt.

Cooking method:

The fish is divided into pieces, marinated in soy sauce with spices, lemon juice.
Grate cheese.
Beat eggs with flour, add cheese to them.
Dip the pink salmon in batter, fry.

Capelin

Cooking time: 15 minutes.
Servings Per Container: 5 Persons.
Calorie content: 369 kcal per 100 g.
Purpose: lunch, afternoon tea, dinner.
Cuisine: Japanese.
Complexity of preparation: easy.

Capelin belongs to the smelt family and is a very popular product. In different countries of the world, it is used for baking, smoking, stewing, frying. Below is a quick and easy way to fry capelin. The recipe is perfect for a family lunch or dinner. You can serve capelin separately as a snack or with a side dish, as hot.

Ingredients:

frozen fish - 0.7 kg;
corn flour - 150 g;
egg - 1 pc.;
salt.

Cooking method:

Defrost capelin, wash with salt.
Dip in egg and flour.
Fry until tender.

Mackerel

Cooking time: 30 minutes.
Servings Per Container: 4 Persons.
Calorie content: 265 kcal per 100 g.
Purpose: dinner.
Cuisine: European.
Complexity of preparation: easy.

This type of fish has a rich chemical composition, so it is worth pampering your household with fried mackerel more often. In addition to invaluable benefits to the body, the fish has a delicate, unusual taste. Fish fried on nuts is perfect for a festive table and will definitely please your guests and loved ones. The recipe is simple, however, the dish turns out to be delicious. Below are instructions on how to fry mackerel with hazelnut breading.

Ingredients:

mackerel - 800 g;
walnut kernels - 150 g;
bread crumbs - 50 g;
garlic;
spices;
salt.

Cooking method:

Cut the fish, cut into portions, pickle.
Chop the nuts, combine with breadcrumbs.
Dip the fish in an egg, breading.
Fry until tender.

Trout

Cooking time: 20 minutes.
Servings Per Container: 6 Persons.
Calorie content: 97 kcal per 100 g.
Purpose: dinner.
Cuisine: Scottish.

Trout is one of the most delicious and dietary fish species. She has already managed to conquer the inhabitants of many countries, including Russians. Below is a Scottish way to pan trout. Ready-made fish can be served with vegetables, baked potatoes or salad leaves. If the dish is being prepared for a holiday, you can decorate it with red caviar, lemon, or herbs.

Ingredients:

trout - 1kg;
lemon - 1 pc.;
milk - 0.5 l;
oat flour - ½ cup;
greenery.

Cooking method:

The fish is cut, separated from the bones, the skin is left.
Combine milk with salt, spices, pour trout pieces.
Breaded fish, fry until tender.

Heck

Cooking time: 25 minutes.
Servings Per Container: 4 Persons.
Calorie content: 105 kcal per 100 g.
Purpose: lunch, dinner.
Cuisine: Mediterranean.
Complexity of preparation: easy.

If you do not know how to fry hake in a pan so that it turns out tasty, aromatic, does not crumble and looks good on the table, then you can use the recipe below. Fried hake is perfect for a traditional dinner or celebration. As a side dish for fish, you can serve mashed potatoes, boiled rice, baked vegetables or risotto.

Ingredients:

hake fillet - 0.5 kg;
onion - 1 pc.;
carrots - 1 pc.;
cheese - 100 g;
salt;
seasonings.

Cooking method:

Vegetables are peeled, chopped, fried.
The fish is divided into pieces, salted, pepper.
Layers in a pan: vegetables, pieces of hake, vegetables, mayonnaise, cheese.
Fry for 15 minutes.

Carp

Cooking time: 25 minutes.
Servings Per Container: 5 Persons.
Calorie content of the dish: 200 kcal per 100 g.
Purpose: lunch.
Cuisine: Russian.
Complexity of preparation: medium.

Carp (depending on size) can be fried whole or in chunks. The recipe below for how to fry carp in a pan is classic, but a special marinade of white wine, lemon, spices is used for fish. Ground almonds add sophistication to the finished fish. It can be served with a side dish or vegetable salad. The recipe is perfect for a celebration.

Ingredients:

large carp - 1 pc .;
ground almonds - 1.5 cups;
garlic - 2 cloves;
greenery;
flour;
salt.

Cooking method:

The fish is peeled, pickled, cut into pieces, breaded.
Garlic is fried in a hot frying pan, removed.
The fish is spread in fragrant oil, fried until tender.

Perch

Cooking time: 25 minutes.
Servings Per Container: 4 Persons.
Calorie content: 180 kcal per 100 g.
Purpose: dinner.
Cuisine: Russian.
Complexity of preparation: easy.

River perches do not have many bones, so they will delight you with excellent taste, from which you can not only cook fish soup, but also make a second dish. Below is a recipe for how to cook perch in a skillet in batter. This cooking method is fast, while the batter is light and airy, and the fish is tender and juicy. The dish is served as an appetizer or with a side dish as a hot dish.