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Fried fish is tasty and simple. Learn How To Fry Fish In A Frying Pan

Fried fish with green oil (No. 526)

Prepare a semi-finished product in the form of a bow or a figure of eight. In the first case, cut the fillet into portioned pieces in the form of a rhombus, one per serving, make a cut in the middle along the piece and, putting one end into it, turn out the semi-finished product in the form of a bow, sprinkle with salt, pepper, breaded in flour, moisten in a lezon and breaded in white breading.

To obtain a semi-finished product in the form of an eight, cut the fillet into strips 0.8-1 cm thick and 4-5 cm wide (the length of the pieces depends on the weight of the portions), breaded in double breading, spiral into a figure of eight, and then chop with a skewer.

Deep-fry the semi-finished product and bring to readiness in the oven.

Cut raw potatoes into cubes, rinse, dry with a cloth, fry in the main way and season with salt.

Cook hot tomato sauce(in one dish for two dishes). Dilute white flour sauté with slightly chilled broth prepared from fish waste, bring to a boil and boil for 25-30 minutes. Saute the roots, onions and tomato puree, add to the sauce and cook until the vegetables soften. Strain the sauce, rub, bring to a boil, season to taste with salt, sugar, creamy margarine.

To cook green oil... To do this, soften the butter, add lemon juice and finely chopped parsley or dill into it, mix well, shape into a cylinder or rectangle and cool.

On a preheated oval dish or shallow plate, put on the side fried potatoes, next to it, slightly covering the side dish, is a piece of fried fish. Decorate the fish with lemon and herbs. Serve the tomato sauce separately in a gravy boat. Pour melted butter on the fish, set on a plate, and put a piece of green butter on the fish set on a platter.

The fish prepared in this way is a type of fried fish called colbert fish, or fish fried with green oil.

Pike perch 192/92, wheat flour 6, eggs 1/2 pcs., Crackers 15, fat 10. Green oil (No. 879): butter 8.5, parsley 2, lemon 0.8 g. Garnish (No. 761): potatoes 290/217, fat 15. Sauce (No. 857): fish broth 53, margarine 4.5, wheat flour 3, carrots 5/4, onions 3/2, parsley (root) 2, tomato puree 26, sugar 1. Yield 335.

Quality requirements. The taste of fish is moderately salty. The fish is well done, the color of the crust is golden. The potatoes are soft and crispy. The sauce is slightly sour, aromatic, homogeneous. The color is dark pink with shine.

Fried fish in dough (No. 530)

Cut the fillet without skin and bones into cubes 1-1.5 cm thick, 5-6 cm long, put in a non-oxidizing dish, sprinkle with lemon juice or citric acid solution, pour over with vegetable oil, sprinkle with parsley, salt and refrigerate for 30 minutes for pickling.

Prepare batter dough. Separate the whites from the yolks. Grind egg yolks with salt, sugar, dilute with milk, add sifted flour, stir well and pour in vegetable oil. Beat the egg whites into a fluffy foam and add to the dough in 2-3 doses. Dip the fish pieces into the dough with a chef's needle and immediately place them in hot fat (170 ° C). Fry until golden brown. Remove the fried pieces with a slotted spoon on a sieve, drain off the fat.

Before leaving, put the fish in the oven for 3-5 minutes. Prepare fries: wash the most beautiful sprigs of parsley or celery, dry, deep-fry, remove with a slotted spoon on a sieve and drain off the fat.

Prepare the sauce mayonnaise with gherkins (tartar). Finely chop the gherkins or peeled pickles and, squeezing the brine, add to the finished mayonnaise. Season the mayonnaise sauce with the Southern sauce and stir.

Put a folded linen or paper napkin on an oval dish, and put pieces of fish on it in the form of a well or a Christmas tree. Place lemon wedges on the sides, and put green fries on the fish or on the side of it. To keep the lemon wedges stable, you need to trim the skin at one end and tuck it inward. In a gravy boat, serve mayonnaise sauce with herbs or gherkins or hot tomato sauce.

Pike perch 140/67, citric acid 0.2, vegetable oil 4, parsley 3/2, wheat flour 30, milk 30, eggs 3/4 pcs., Fat 15. Sauce (No. 887): mayonnaise 37, pickled cucumbers 23, Southern sauce 2. Exit 200.

Quality requirements. The taste of fish is delicate. Pieces of fish are evenly fried, golden color. Spicy aromatic sauce, cucumbers are evenly chopped. French fries - dark green with shine, crispy.

Veal from fish (No. 545)

Pass the fillet without skin and bones through a meat grinder twice, combine with white bread soaked in milk (without crusts), add salt, ground pepper, mix well, pass through a meat grinder again, add milk and beat well.

Put the mass in the form of a cake on a wet cloth, put the minced meat in the middle and fold the cake in half, holding the edges of the cloth with your hands, give the product a crescent shape. Remove the tissue from the body, soak in an egg and breaded in white breading.

For minced meat, sauté finely chopped onions, add boiled porcini mushrooms or champignons and fry with onions. Then mix with ground breadcrumbs, boiled eggs, salt and pepper.

Fry the shaped products in deep fat until golden brown and bring to readiness in the oven.

Heat canned green peas, season with butter.

Deep-fry the potatoes in small pieces. Prepare hot sauce.

On a warmed oval dish, place a body dish, two pieces per serving, place green peas and potatoes in the concave side of the products, decorate with herbs. Pour over the veal with margarine. Serve the sauce separately in a gravy boat. When serving on a plate, add the side of the sauce.

Pike perch 135/65 or cod 89/65, milk 25. For minced meat: onion 26/22, fat 4, fresh mushrooms 18/14, eggs 1/6 pcs., Rusks 1.5 fat 12, eggs 1 1/6 pcs., crackers 6. Side dish (No. 789): potatoes 97/72, fat 5, green peas 74/48, margarine 2. Sauce (No. 857): fish broth 53, margarine 4.5, wheat flour 3, carrots 5 / 4, onion 3/2, parsley (root) 2, tomato puree 26, sugar 1, margarine 5. Yield 300.

Quality requirements. Taste - inherent in this type of fish, with a characteristic taste and aroma fried mushrooms and onions. The color is uniformly golden. The consistency is soft, the crust is crispy, the shape of the products is well preserved. The sauce is slightly sour, homogeneous, dark pink with shine.

Sequence of operations. Cut the fish and cut the semi-finished products (first cut the portioned pieces, then the cubes, and prepare the chopping from the remaining fish), cook the broth from the fish waste, put the marinate the fish; process vegetables, spasse roots, onions and tomato puree for tomato sauce; prepare a mass for a body; make tomato sauce; prepare minced meat for veal, prepare white breading, batter dough, prepare potatoes for frying; cook a semi-finished product, body, fry potatoes; make green butter, make mayonnaise with gherkins, make fries; fry all the semi-finished products and bring to readiness in the oven, heat the green peas; prepare dishes for the release of products.

Homework

1. Draw up technological maps for boiled lamb with vegetables (airishtu), kidneys in Russian, liver stewed in sour cream.

2. Write out a bill of lading.

3. Answer self-test questions.

Self-test questions

1. Name the methods of cutting fish for frying in the main way and deep-fried and methods of preparing semi-finished products.

2. Tell us the rules for frying fish in the main way and deep-fried.

3. What are the processes that take place during frying fish?

4. Match sauces and side dishes to fried fish.

5. What is the significance of the bread and liquid added to the cutlet mass for the veal?

6. How to prepare deep fat and determine the temperature of the fat?

7. Name the sequence in which you need to deep-fry such semi-finished products as fish "colbert", fish in dough, body, onions, potatoes and greens.

Meat Dishes

All types of heat treatment are used to prepare meat dishes.

Boiled meat

Beef, pork, veal and lamb are used to prepare main courses from boiled meat. In addition, various offal, salted and smoked products are served in boiled form - corned beef, smoked brisket and loin, ham, as well as sausages - sausages, wieners, sausages.

For beef carcasses, it is advisable to use the brisket, edge, shoulder and subscapular parts, lateral and outer parts of the hind leg for cooking. Carcasses of small livestock have a shoulder blade and a brisket.

The meat is boiled in large pieces weighing from 1.5 to 2 kg, placing it in hot water (1 - 1.5 liters of water per 1 kg of meat). Larger pieces do not cook evenly. When the water boils, the heating is reduced and cooking is continued with very low boiling or no boiling at a temperature of 85-90 ° C. Before boiling, cut the film along the ribs from the inside of the brisket; the flesh of the scapula and edging are rolled up and tied with twine.

40 minutes before the end of cooking, put onions, parsley, celery, carrots and 30 minutes before cooking, the meat is salted. The readiness of the meat is determined by the puncture of the cook's needle, which should freely enter the meat and just as freely come out, the juice flowing from the puncture should be transparent.

Prepared meat (beef) is cut into portions across the fiber and released with boiled potatoes, a complex side dish of boiled and stewed vegetables, mashed potatoes and sour cream sauces with horseradish or steam. Veal is released with steamed rice, mashed potatoes, vegetables in milk sauce and steamed or white sauces with egg. Pork is served stewed cabbage or mashed potatoes and red sauce with onions and mustard. Lamb is released with boiled potatoes, stewed rice, crumbly buckwheat porridge, the meat is watered with broth.

Before leaving, boiled meat is stored in a small amount of broth at a temperature of 50-60 ° C in a container with a closed lid.

Of the by-products, tongues, brains, kidneys, and scars are most often boiled. Tongues are processed, washed, poured hot water and boiled like meat for second courses. The finished tongues are transferred to cold water for 3-5 minutes and cleaned from the skin. Cut into portions of 2-3 pieces, pour in broth and bring to a boil. Slicing portions begin with a thin part of the tongue. Serve the tongue with mashed potatoes or green peas and red sauces with wine or sour cream with horseradish.

Brains are soaked in cold water for bleeding and removing the film. Pour in acidified and salted cold water and cook with the addition of aromatic roots and onions for 20-25 minutes from the moment of boiling. They keep the brains in a decoction.

On vacation, the brains are portioned, boiled champignons or porcini mushrooms, cut into slices, are placed on top and poured with steamed or white sauce with an egg.

Beef kidneys are cleaned from films and fat, cut along and soaked in cold water for 2-3 hours, then poured with cold water and brought to a boil, the broth is drained, then again poured with cold water and boiled for 1-1.5 hours at low boil ...

The finished kidneys are washed and used to prepare the “Russian-style kidney” dish.

The scars are soaked, scalded, cleaned, washed, placed in cold water (3 liters per 1 kg) and boiled for 4-5 hours. Roots, onions, spices are added 30 minutes before the end of cooking. Boiled scars are used for cooking "scars stewed in white or tomato sauce."

Sausages or small sausages are placed in boiling salted water (15 g of salt per 1 liter of water). For 1 kg of sausages or wieners take 2-3 liters of water. The artificial casing is first removed from the sausages. When the water boils again, the heating is weakened and the sausages are heated without boiling for 5 minutes, the sausages - 7-10 minutes. Sausages and wieners are served with mashed potatoes, stewed cabbage, crumbly buckwheat porridge, boiled pasta. You can serve red sauce with onions and mustard. By specialty 6./restoran.htm - Site with books on... Observation on practical occupations on discipline "Information technologies" Work in...

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    • Servings - 4
    Cooking time - 20 min.,

    Ingredients:

    • fish fillets (flounder, tilapia, pangasius, ice fish ...) - 4 pcs.,
    • vegetable butter- for frying,
    • coarse salt
    • flour wheat- for breading,

    For the sauce:

    • butter - 6 tablespoons,
    • thyme (fresh) - 3 sprigs or dried - 1 tablespoon,
    • lemon juice(freshly squeezed) - 2 tablespoons,
    • fresh parsley (finely chopped) - 0.25 cups

    We fry the fish as follows:

    1. First, warm up oven to a temperature of 80 - 90 degrees C.

    We will not cook fish in the oven, it is needed in order to keep the temperature of the fish when we cook. sauce... If you can make sauce and fry fish in parallel, then you don't need an oven.

    2. Dry the fish fillets on a paper towel and sprinkle with salt.

    Rule # 1: Frying oil should be well heated.

    3. In thick-walled frying pan heat up vegetable oil (strongly). Pour oil so that the bottom of the pan is completely covered with a 2 mm layer of oil, roll the fish fillets in flour on both sides and immediately put in well-heated oil in the pan.

    Rule # 2: The time between rolling in flour and dipping in oil should be as short as possible so that the flour does not have time to draw moisture from the fish and turn into pellets.

    If the fish is rolled and left for a couple of minutes, and only then fry, then we get a slippery wet breading, but should get a crispy crust.

    4. Fry the fish until golden brown appetizing crust(Lift the fish from time to time and control the frying process). The fillet should go from translucent to completely opaque. Then turn the fish over to the second side and fry until the same degree of browning as the first side.

    Rule number 3: During the entire frying time, the fish needs to be turned over only once.

    5. When ready, remove the fish from the pan with a slotted spoon and put it on a net or paper towel to remove excess fat, and then place the fish in the oven. To keep it cool.

    We carry out the operations of breading and frying with all fillets. I had 2 pieces in a pan at once, so there were only two stages.

    6. Cooking the sauce like this: remove from the pan the oil in which the fish was fried and add the butter. We put the pan on a quiet fire. We tear off the leaves from the thyme twigs (we do not need the stems), chop it and add to the butter melted in the pan.

    Rule # 4: Butter should not burn, it should languish.

    When the butter melts and begins to bubble slightly, add to the pan lemon juice from freshly squeezed lemon and actively mix everything.

    7. As soon as the oil starts bubbling and brown again, acquiring a nutty shade, add finely chopped parsley and salt to it, stir and remove from heat.

    This sauce is also called "Polish sauce", this is a sauce based on ghee, lemon and thyme. By the way, recipes for other sauces can be found. We take out the fish from the oven, put it on a dish heated in the same oven and pour our sauce on top.

    Hope this article helped you answer the question - how delicious to fry fish? And the site has another great step by step recipe tasty fried fish, which is, the principle of frying fish is practically the same, but the breading for fish is completely different.

    Bon Appetit!

    Fish is one of the main and irreplaceable human food products. Fish has been fried and baked for a long time, but despite the extreme simplicity of cooking fish in a pan, you should still know a few simple rules on how to fry fish to make it tasty, juicy and crispy. I am telling you how delicious fried fish is prepared in a pan.

    Ingredients:

    (Serves 4)

    • 1 kg. fishes
    • 2 tbsp flour
    • vegetable oil
    • spices for fish to taste
    • According to this recipe, you can fry any fish, silver carp, hake, hake, salmon, etc., and both fish fillets and steaks are suitable - fish slices cut across. I have a hake in the photo, this is a rather large fish, so it is convenient to cut and fry it in circles. If your plans include frying a whole fish, then the main points of this recipe will also be very useful.
    • We clean the fish, gut it, and then rinse it under running cold water. Remove the black films that give the fish bitterness.
    • Salt the fish on one side and on the other. May be sprinkled with ground fish spices.
    • Dip each piece of fish in flour. Why is this done? Firstly, the fish does not stick to the pan (this is in case the pan is ordinary, without a special coating). Secondly, thanks to the thin layer of flour, the fish is obtained with a crispy crust.
    • We take a clean frying pan; it should not contain any old fat or food residues from previous frying.
    • Pour vegetable oil into the pan.
    • A separate question is what kind of fat is best used for frying fish. Sometimes you can find tips like if you mix sunflower and olive oil, or add butter, margarine, etc., then the fish will have a divine taste. Nutritionists and many culinary experts advise against this. Different fats have different boiling points, so mixed fats form carcinogens faster, and such fats are absorbed more into foods.
    • In addition, olive oil has a specific taste, and if you or your family are not used to this taste, then even well-fried fish can seem odd. Therefore, I recommend using regular vegetable oil, it is important that it is fresh (fresh from the bottle) and without bitterness. Pour a little so that the oil covers the bottom of the pan.
    • Warm the pan with oil well. The oil should sizzle when moisture or water droplets enter it.
    • Put the pieces of fish in a well-heated frying pan at a short distance from each other. You do not need to strive to dump all the available fish into the pan, it is better to fry in several stages.
    • We fry the fish over a fairly high heat so that a golden crust forms on its surface faster. it important point, after all, thanks to the fried crust, the fish juice does not flow out, and the fish ultimately turns out to be juicy.
    • If you suddenly see that the fish is starting to "release" juice into the pan, we urgently intensify the fire. And the second extreme, if the fire is too strong, the fish will burn out, so we closely monitor the frying process.
    • Fry fish on one side for 2-3 minutes. The time depends on the thickness of the piece. For a thin fillet, one and a half to two minutes is enough, for a thick steak, 3-4 minutes.
    • When one side is browned, turn the fish over to the other barrels. The second side fries faster than the first. Do not forget this, otherwise there is a risk of overdrying the fish.
    • Put the fried fish pieces on napkins or paper towels to absorb excess fat. One minute is enough for this procedure.
    • We serve hot fish fried in a pan, the best side dish are

    To prevent oil from splashing on you during frying, dry the fish pieces with a paper towel.

    If the scales are difficult to separate, you can immerse the fish in boiling water for a moment - the cleaning process will go much faster.

    Any ordinary fish in a little oil can be cooked using breadcrumbs or flour. After the end of frying, it must be placed on a napkin to remove excess fat. In order for the hot oil not to splatter, you need to salt the pan a little, and then spread the fish.

    Here is a recipe for fried Fish:

    FRIED CARP

    INGREDIENTS

    Crucian carp - 0.5 kg
    Corn flour - 50 g
    Salt - 0.5 tsp
    Vegetable oil - 50 ml

    • Cooking time: 25 min
    • Fried fish
    • For 2 persons
    • 200 kcal per 100 g

    COOKING PROCESS

    It is impossible not to love the juicy and fried crucian carp, which was just served to you with hot frying pan especially if the breading is cornmeal! Prepare it a fish dish at home it will not be difficult, because crucian carp are very easy to clean, fry and just as quickly eaten!

    It is advisable to immediately fry the crucian carp with the additive, since this fish looks like seeds - it is impossible to eat it!

    For fried crucian carp, prepare necessary products: Purchase or catch live fish, making sure it is fresh.

    Peel the carp of the scales and open the abdomen with them. Remove the insides very carefully, since there is a bag of bile near the head - it is important not to damage it so that the bitterness does not spill over.

    Remove the black film from the inside of the abdomen, it is extremely bitter when tasting, and it is better to get rid of it immediately.

    Rinse the fish several times in water and cut its surface diagonally, without cutting to the end. In this way, the inside of the fish is both fried and steamed.

    Rub the carp with salt both inside and outside.

    Pan in corn flour, in the absence of which you can use ordinary wheat.

    Fry the carp in vegetable oil before education golden brown at both sides.

    Serve hot. Fried crucian carp are incredibly tasty, but it is advisable to eat them with bread so that you can quickly get full.

    Enjoy your meal!

    OTHER CARP DISH RECIPES

    • Crucian carp in sour cream in the oven
    • Crucian carp baked in foil
    • Crucian carp in sour cream

    Here is another recipe for cooking Fried Fish:

    How to cook fish in a special dough

    Many people like to cook fish in dough: it turns out very appetizing, tasty and satisfying. Even children who do not always like fish will enjoy eating in the dough. This fish turns out to be more tender and juicy than just fried in oil.

    You need to have:

    For the test you will need:

    • 2/3 cup wheat flour
    • 2 tbsp. tablespoons of vegetable oil
    • greens,
    • 1 fresh cucumber
    • 1 red tomato
    • 2 chicken eggs
    • milk,
    • salt.

    Dough preparation method

    • Sift flour into a small bowl and mix with salt. We take the eggs, wash them well and break them, separating the whites from the yolks. In a small bowl, beat the whites until white foam. Add to flour egg yolks and diluted with milk. Mix everything well until smooth so that lumps do not turn out. Pour in the vegetable oil, mix and leave for 25-30 minutes. Before starting to fry, we add proteins to the dough and mix.
    • Preliminary preparation:
    • We take the fish, clean it, take out the insides, if necessary, remove the bones, wash it, blot it with a napkin, dry it, salt it a little.
    • We take a deep frying pan, pour in the vegetable oil, heat and then dip the prepared fish into the dough and fry first on one side, then on the other. In this way, you can fry cod, pollock, hake. It turns out unusually tasty when we fry the carp belly using this method.
    • Put the finished fish on beautiful dish, decorate with greenery and fresh vegetables... If you wish, you can serve boiled potatoes with herbs, boiled rice seasoned with butter, and your favorite sauce with the fish.

    A few more tips (repetition is the mother of learning):

    How to fry fish in a pan

    If you do not know the basic rules for frying fish, this product can be easily spoiled. All river varieties and some marine varieties are suitable for cooking in a pan: hake, pollock, tilapia, flounder, blue whiting, cod and red fish.

    Before frying fish, you need to choose the right pan, breading and butter. The pan should be large, with a thick bottom and a good finish. But tasty dish can also be cooked in ordinary cast iron cookware.

    It is better to fry this product in vegetable or olive oil, and for juiciness, add a few pieces a few minutes before being ready. butter.

    What breading to choose for fish?

    The easiest option is to roll the fish pieces in flour. Dried herbs and various spices are also added to a plate of flour. You can also use crackers as breading. They are crushed, spices, herbs and cheese are added to taste. The fish is pepper and salted, and then rolled in breadcrumbs.

    The batter is prepared for lean fillets, cod, pelengas, pike perch, pollock and hake. But this method is not suitable for red fish. To make batter, you will need 2 eggs, 4 tablespoons. flour, salt and spices to taste (for example, ground saffron and pepper).

    In a deep bowl, you need to break the eggs and beat well, add spices and salt, and then carefully add the flour. If desired, you can add a few tablespoons of sour cream to the mixture. There should be no lumps in the batter; in consistency, it resembles thick sour cream.

    How to fry fish in a pan?

    First you need to warm up the pan well, pour in the sunflower oil and wait for it to sizzle. Place pieces of meat or fillets and fry on one side for at least 5 minutes until golden brown.

    It is important to remember not to cover the pan with a lid. When a crust appears, turn the fish over and fry on the other side for 3-5 minutes, putting small pieces of butter on it. Finished meat leaves the bones well.

    The fish can be fried without oil, but first, salt is calcined in a preheated pan, then it is poured out and pieces or fillets of meat are put.

    I invite everyone to speak out in

    Hello friends! Who doesn't love fried fish? Yes, the one who does not know how to cook it. Read on for how to pan fish properly. I have selected some delicious and healthy recipes for you.

    River breeds are ideal for frying - crucian carp, river trout, pike, perch, river tilapia, catfish or carp. From seafood meat, red fish, flounder, pollock, hake, tilapia, cod, blue whiting are perfect. Marine species are less bony, although among river species there are less bony ones. For example, tilapia or catfish. In fact, almost any fish can be fried if you know some secrets.

    We clean and salt

    In the store, fish is sold with its head or ready-made in the form of fillets. I like to buy with my head. So it is more likely to determine what kind of freshness. To begin with, the product must be thoroughly washed and cleaned.

    1. If the fish is whole, then cut off the head, cut along the abdomen, gut. For convenience, you can help yourself with a tablespoon. How to scrape off offal, especially a dark film. Remove the gallbladder especially carefully. Do not damage it, otherwise the fish will taste bitter.
    2. Cut the fins with kitchen scissors.
    3. We remove the scales with a well-sharpened knife. We start brushing from the tail.
    4. It happens that the surface is covered with a layer of mucus. And no matter how you wash it, it remains. Just rub the carcass with salt and rinse again.
    5. The head can be left in the broth and cooked delicious fish soup.
    6. If you are filleting, then cut the carcass into pieces of about 3 cm. This is easier to do if the fish is slightly frozen. This will keep the pieces flat and will not come off the bone. Sprinkle these pieces with salt. But not too much. The golden rule is to undersalt. Salted and left for 10-20 minutes to soak the future dish. For fresh fish, 10 minutes is enough
    7. If the fish is small, it is best to cook it whole. Fins and tail do not need to be trimmed. When fried, they will turn out to be like chips. Make cross cuts on both sides. Salt the dish, let it brew for 20 minutes. Further, you can put spicy herbs in the abdomen - dill, cilantro.

    And now I will reveal a secret: it is easy to get rid of the strong smell of mud (this is characteristic of river rocks). To do this, soak the pieces in a solution of milk, salt and ground black pepper. Proportions: ¼ glass of milk, half a teaspoon of salt, put a little pepper. This solution should almost cover all the pieces. After 20 minutes, remove the pieces or discard them in a colander. You do not need to rinse, let the milk drain, or blot the pieces with a napkin. There is no need to salt any more. Then let each one fill it up, if it seems a little.

    Prepare directly for frying

    Any of the following breadings are perfect as a breading for fillets or small pieces:

    • Roll in flour. This is the easiest breading method. Pour flour into a bowl, you can add spices and dried herbs for flavor. And then roll the pieces of fish. In order not to stain the entire kitchen with flour, inventive hostesses pour flour into a bag and send pieces there. It is enough to shake the bag and the fish is already breaded. And the kitchen will remain clean 🙂
    • Breadcrumbs are good. They need to be crushed to a flour-like state. And here you can add a variety of fillers: cheese, herbs, nuts. Fillet should be salted, pepper, and then rolled in breading.

    • To prevent the juice from leaking out of the fish, batter is perfect. It is cooked in different ways... The easiest one is to take 2 eggs, flour and herbs. Take any flour - oat, rice or wheat. Break 2 eggs in a bowl, stir with a fork. Then add flour in small portions. You should get something like thick sour cream. Add some salt, pepper and ground saffron. And roll the slices in batter. This will seal the meat and prevent juice from flowing out during frying.
    • Another option is to mix 1 egg with 2 tablespoons of milk. First, roll the fish in such an egg mixture, and then roll it in flour.

    Fry fish

    Now that we have cut and chosen the breading, we proceed to frying.

    1. The pan should warm up well.
    2. Add simple refined oil. It should be so much that the fish is half immersed in it. Don't worry, this is not much. The dish will not absorb much into itself. But this is the secret of the appetizing crust.
    3. On a hot surface, send slices rolled in breadcrumbs. The fish is placed in well-heated oil. This will seal the breading better.
    4. Leave the lid on for a crisp finish.
    5. Do not turn the fish over for the first 5-7 minutes. Otherwise, the juice will leak out, and the crust will not work. Until the bottom forms a golden crust, do not turn the piece over.
    6. Then gently lift the fish with a wooden spatula. If it is browned - feel free to turn it over. On the other hand, fry for 3-5 minutes.
    7. This dish is fried very quickly. Check readiness like this: pierce a piece with a knife. Is the meat soft and loose from the bones? All is ready. How much to fry fish in a pan can be determined empirically. This is usually 3 to 10 minutes on each side.

    If after frying it still seemed to you that the pieces turned out to be too greasy, send the finished pieces to parchment or paper napkin. I always do this if I fry pancakes or cheesecakes 🙂

    Fried fish recipes

    Fried flounder in flour and egg

    There are a few basic rules on how to fry flounder in a pan. For a medium-sized flounder, take: 2 eggs, half a tsp. salt, juice of half a lemon, black pepper (2-3 turns of the mill), 100 grams of flour.

    Trim tail and fins with scissors, peel scales and gut. Gutting fish, do not damage the gallbladder. Otherwise, the meat will be bitter. Make 5-6 cuts diagonally on both sides of the carcass. Squeeze half a lemon over the flounder; lemon juice will remove the specific smell. After dipping the carcass in stirred eggs, dump in flour. After adding salt and pepper, place it in the pan.

    Be sure to put the flounder in a heated dish dark side, and with the white belly up. Cook over medium heat for 7 minutes. Turn over and leave for another 5 minutes. So the finished dish will better keep its shape and will not fall apart during the frying process. The resulting golden crust will help you understand how much to fry the flounder in a pan.

    Another recipe for fried flounder from Sergei Malakhovsky:

    Crucian carp fried in breadcrumbs with onions and eggs

    Any fisherman will tell you how to properly fry crucian carp in a pan. We will do without flour in this recipe. For 5 medium-sized fish, take: 3 medium onions, half a glass of ground bread crumbs, 3 eggs, sunflower oil for frying, 10 grams of salt.

    Prepare the carp for frying by gutting, removing the gills, cut the backs with a fine mesh, rinse, wipe dry with a paper towel. Rub the salt evenly, letting it soak in for 5 minutes. Chop the onion finely. Fry it in sunflower oil and leave to cool in a skillet, turning off the heat. Mix well raw eggs with fried onions. Heat a dry skillet over high heat. Dip the fish in the onion and egg mixture and then roll in breadcrumbs. Fry the carp on both sides. How much to fry crucian carp in a pan will tell you the ruddy color of the dish.

    Video recipe for fried carp in sour cream

    Pollock fried in batter

    Sea fish slightly different in preparation from the river. This is due to physiological characteristics. If you take them into account, it becomes clear how to properly fry pollock in a pan. Saltwater fish, such as pollock or hake, take a little longer to cook than river fish, and have tougher skin.

    Ingredients: 700 gr pollock fillet, 2 eggs, 150 gr flour, 150 gr milk, 1 tsp saffron, olive oil; salt and pepper to taste.

    Pour the flour into a deep bowl, add salt (half a teaspoon), pepper and 1 teaspoon to it. saffron. It attaches ready meal beautiful view and scent. Stir everything thoroughly, gradually add milk and then eggs. This thin batter is better for a frying pan. Transfer the fillets to the batter. Put pieces of pollock in hot oil, which should be at least 1 cm in the pan. How much to fry pollock in a pan can be determined by the hardened and whitened fillet. On average 7-8 minutes on one side if the pieces of fish are large. For small ones, it turns out less, only 5 minutes. At this time, the batter will turn into a golden crust.

    Another option for fried pollock in the video:

    The fish is best cooked in a grill pan. There are special notches on the surface of such a frying pan. This keeps the juice inside. Plus, this dish requires much less oil when cooking. Hence, the food will be healthier. Read more in the article “