Useful Tips

How to fry fish

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Tasty cooked fried fish is a welcome product in the human diet, and even though many people consume it less often because of the high cost (some varieties are pretty decent), almost everyone has seafood on the menu, but I definitely buy river products or like me, catch it yourself.

Fish is cooked, both on ordinary days and on a festive table, and if earlier mainly fish was made of fish soup and various soups, today it is fried, boiled, stewed, baked in batter, grilled, deep-fried and on fire cooked under the marinades.

There are a lot of recipes for cooking this product, but I decided to talk about the easiest way to cook fish and tell you how to deliciously fry different varieties in a pan.

Classic recipe - fried fish in a pan in flour

  • Any fish is preferably prepared fillet, but you can also carcasses with bones (cod, pollock, pangasius, blue whiting, mackerel, salmon, hake, etc.) - 1 kg.
  • Any flour (pre-sift) - 2 spoons with a pea.
  • Salt and seasoning to taste.
  • Any vegetable oil (needed for frying).

The method of cooking fried fish in steps

1. If you purchased the fish in carcasses and intend to fry it with the bones, then perhaps you should just rinse the carcasses, gut them and cut them into approximately equal pieces. I recommend at this stage to get rid of the seeds, to fry the best fillet, it is convenient to serve with any side dish, both for adults and children. Cut the fish fillet into approximately equal frequency, this is necessary so that each piece is evenly fried approximately the same time on each side.

Be sure to remove the black films from the fish, they give bitterness during cooking, spoil the whole taste of the dish. If the product is frozen, it must first be thawed, otherwise when frying it will let water in, it will be stewed, not fried and simply stick to the pan.

2. Salt the finished pieces, sprinkle with spices, mix thoroughly with your hands, distributing the seasonings into pieces. Try not to damage the integrity of the fish slices. If desired, it is possible to add spicy herbs or chopped fresh dill at this stage.

3. Pour about 2 tablespoons of oil into a clean pan, put the appliance on a large fire. As soon as the pan is hot, reduce the heat.

4. Roll each piece in flour from all sides and put it on the pan so that there is a small distance between the products, it will be convenient to fry and turn the fish over.

5. Without a lid, fry one side over medium heat, then, as soon as a beautiful crust has formed, turn the products over to the second side and continue frying.

If the fish starts to produce juice in the pan, increase the heat, otherwise the product will turn out dry and may fall into pieces when turned over. The cooking time of standard pieces on one side with medium or high heat is about 2-4 minutes, here everything will mainly depend on the thickness of the pieces themselves.

6. Put the prepared steaks on a paper towel in order to remove excess fat and then serve on the table with a side dish or as an independent dish.

Before each next batch of fish, the pan must be washed. If you have pieces in 3 frying pans, you will have to thoroughly wash the appliance three times, otherwise foods that will be fried second or third may, firstly, burn, and, secondly, go rancid, be saturated with unpleasant odors and taste of refried oil.

Fried fish in a pan in cheese

List of required products:

  • Fillet of hake, tilapia or pollock, you can any other favorite fish, but not fat - 700-900 gr.
  • Any hard cheese, perfect Russian - 200 gr.
  • Eggs - 3 pcs.
  • Salt and pepper - 1-2 pinches.
  • Flour - 1.5-2 tablespoons.
  • Frying oil.
  • At will any spices to your taste.

Fillet (take fresh, frozen must be thawed, squeeze hands from water), cut into slices not too small, salt, pepper, sprinkle with any that like spices.

In a separate small deep bowl, beat the eggs by adding a spoonful of cold water.

On a fine grater, rub the cheese, mix it with the egg, add seasonings (you can not add).

Heat oil in a pan, do not need to reduce the fire, it should be above average.

Take each piece in turn, roll in flour, and then in the cheese-egg mixture, put in a pan.

When a ruddy hard beautiful cheese crust has formed, turn the fillet over and fry on the other side.

Serve the fish in cheese batter can be hot or cold, the most suitable for this dish as a side dish is rice and potatoes.

How to deliciously fry fish with garlic and herbs

  • Any favorite fresh fish is a kilogram.
  • Flour - 3 tablespoons.
  • 2 or 3 to your taste garlic cloves.
  • A bunch of any greens (cilantro, dill, parsley, young feathers are perfect).
  • 4 eggs.
  • Sunflower, spices, salt - all to your taste.

My fish, cut off the fins, gutted, cleaned, if there is scales, put on a plate or napkin and let dry.

We divide the carcass into portions (pieces). Try to keep the pieces of fish about the same thickness.

Grind greens with a knife, add bulk seasonings, salt, mix.

Grind or mince the garlic cloves through the garlic and add to the herbs.

Grate fish pieces with the resulting mass, leave in the refrigerator for an hour or two.

Beat eggs in a bowl until foam, add salt and pepper a little.

Take out the products without removing greens and spices from them, roll in flour, then dip in an egg, put in butter, preheated to a hoarse frying pan.

Fry over high heat until crusty, turn over and repeat the process until a beautiful blush forms on this side.

Fried fish is served with any side dish or as an independent dish with your favorite sauces and bread. You can eat such a delicacy in both hot and cold versions.

How to fry fish

Ingredients:

Fish - 0.5 kg
Flour - 2 tbsp.
Vegetable oil - to taste
Salt to taste
Spices to taste
Milk - 50 ml (if river fish is being prepared)

Cooking:

Let's start with the fish selection. Not every fish is suitable for frying. For example, the vast majority of varieties of marine fish in this case will not work. This is due to the fact that among the fish, fish with low-fat meat prevails, which, when frying, becomes dry and tasteless. It is better to use river fish for frying. Ideally - carp or crucian carp (carp in the photo), carp, bream, roach, tench, lamprey, eel, and navaga are also suitable.

Before cooking, fish must be gutted, cleaned of scales and cut off the fins and tail. To remove mucus from the fish, thoroughly wipe it with salt and then rinse.

In order for the fish to be evenly fried, it is cut into pieces no thicker than 3 cm, since in a thick piece the top layer can be overcooked before it is ready. Small fish is fried whole. To make the fish tastier and not fall apart, it is not necessary to remove the skin before frying.

First, cut off the head just below the gill slit. From a kilo-pound carp I got 5 pieces.

Many people do not like river fish because of its specific “swamp” smell. However, it is very easy to get rid of. To do this, chopped fish should be soaked 20 minutes before frying in milk mixed with salt and pepper (1/4 cup milk, ½ teaspoon of salt). Milk will eliminate the unpleasant odor, give the meat softness and tenderness. Salt-soaked fish will not fall apart when frying.

After soaking in milk, the fish should be thrown into a colander, let the milk drain and blot each piece with a paper towel to remove excess fluid. I don’t salt the fish anymore, since for me it is saturated with salt in sufficient quantities. But my husband is finishing up right on the plate, so the amount of salt is not for everybody.

The next step is breading. I use regular wheat flour. I do not advise you to roll in breadcrumbs, as crackers greatly interrupt the taste of fish. A little trick: I put flour in a plastic bag. It is more convenient than in a plate to roll each piece from all sides.

Next, take a frying pan and set it on fire. It is best to fry the fish in a cast-iron pan, which warms up evenly. But in the absence of one, you can use ordinary Teflon.

The pan needs to be heated a lot, put the oil, and then the fish. So much oil is needed so that the fish is half immersed in it. You should not be afraid of such an amount of oil - the fish will not absorb excess, but it will be covered with a delicious crust and fry evenly.
I highly recommend using not just vegetable oil, but a mixture in equal parts of vegetable and butter.

It is necessary to fry until a golden crust is formed. To make the crust crispy, do not cover the pan with a lid. In the first 5-8 minutes (depending on the intensity of the fire) we do not touch the fish and do not try to turn it over.

Under these conditions, she will have time to brown and will not fall apart. After the fish is fried on one side, turn it over with a wooden spatula and fry the slices on the other side. Roasting will take about 10-15 minutes.

Everything, fried fish is ready. Can be served. Believe me, the fish cooked according to these rules will be very tasty and tender: there is nothing to do with the fried fish that is served in school canteens or catering establishments.

Lyrical addition: the head of the fish is usually not fried, but it is not worth throwing it away. While the fish is soaked in milk and fried, I manage to cook a simple but tasty soup from it. To do this, remove the gills and eyes and put the fish in boiling water. After 15 minutes add potatoes, carrots and onions. Thus, by the end of frying the fish I get two dishes at once: soup and the second. I take my head out of the soup and give it to the cat to be torn to pieces - we get waste-free production :)

Calorie Fried Fish

What can I say, any fried dish is automatically excluded from the list of proper nutrition dishes. There are 208 kcal per 100 g of fried fish, but there are not so many carbohydrates, like for example in the same potato, only 10.6 g, the main share is still 16.6 g protein.

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

How to fry fish?

Traditionally, fish day in Russia is Thursday, since school and kindergarten everyone remembers that there will definitely be fish on the menu, in the dining room. Doctors recommend eating fish or other seafood at least once a week, because they are rich in useful trace elements that can not be obtained from other products.

To fry the fish, you must first prepare it:

  1. Wash the fish under running cold water
  2. With a knife, spread the abdomen and gut, remove all the insides and the dark film
  3. Cut the fins, tail and head
  4. Remove the scales with a special knife, starting from the tail of the fish

If you bought a small fish, then you can fry it whole with the head and tail, gutting the insides and removing the scales.

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

How to fry fish with a crust?

The secret of fish crisp lies in slightly salted butter. Do not forget also that in a cold or poorly heated pan the fish does not have time to bake, but only burns.

  1. Lay out the fish only in dry form, either in batter, or by drying with a napkin, then excess moisture will not accumulate, and on the fish that is fried in hot oil, a crust forms immediately.
  2. Do not cover the pan with a lid during frying, otherwise the fish will be stewed.
  3. Remember that the fish cooks pretty quickly, enough for 7-10 minutes on each side, therefore, carried away by the process of frying and getting a crisp, do not overdry the fish.

How to fry fish in a pan?

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

So that the fish does not burn, even with non-stick coating will have to use oil. Ordinary sunflower oil is suitable, but if you want to get rid of the smell of river fish, then use extra virgin olive oil or Extra Virgin.

Classic recipe or how to fry fish?

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

  1. Pour breading into a deep plate, the easiest option is flour. You can add your favorite herbs directly to the flour. Each piece is gently rolled in breading, shake off excess flour.
  2. In a hot frying pan with butter preheated on it, send pieces sliced ​​in flour. There should be a lot of oil, the fish should be immersed in oil almost to the middle.
  3. Let the fish fry, it usually takes 5-7 minutes to form a crust. Oil will not let the fish burn, so do not rush to turn it over. Never cover the fish with a lid.
  4. Turn the first piece over with a wooden or silicone spatula, if it has been cooked enough, then turn over the rest, fry another 5 minutes on the other side.
  5. Gently pierce the fish with a fork, if it pierces easily and the meat moves freely from the bone, then the fish is ready. Put the pieces on a paper towel if they are too greasy.

How to fry fish in batter?

The batter, which covers the fish before frying, allows it to remain juicy. There are several recipes for batter for fish, 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 is formed. Then add your favorite spices, salt, basil, oregano.
  • Mix one egg and two tablespoons of milk, herbs, dip the fish pieces first into the mixture, and then roll in flour or breadcrumbs, then put in a pan.
  • Beer batter men will like fish. For three eggs, separate the yolks from the proteins, mix the yolks with 150 g of flour and 150 ml of beer, beat the whites in a thick foam and add to the beer mixture.
  • Combine three eggs, 3 tablespoons of flour, salt and 100 g of grated cheese on a fine grater in a deep bowl. When frying, the cheese will melt and form a very tasty and golden crust.

Fried fish in a slow cooker

You can fry fish 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 won’t have to wipe the stove from greasy stains.

  • gut the pike perch carcass (trout) and clear of 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 program "Frying", the cooking time is 15 minutes

Fried fish under the marinade

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

  • fish - 1-2 pcs.
  • flour - 40 g
  • carrots - 300 g
  • onion -100 g
  • water - 10 g
  • tomato paste - 10 g
  • spices (pepper, salt)
  1. Peel the carrots and onions, chop with a thin straw, then put on a heated frying pan and simmer for 10-15 minutes
  2. Add tomato paste and spices, simmer another 10 minutes
  3. Clean the fish from the insides and scales, cut the tail and head, cut into pieces
  4. Then roll in flour, put in a heated frying pan, after 5-7 minutes, turn the fish over to the other side
  5. When the fish is fried, put the vegetable marinade on top and cook another 3-5 minutes

Fried fish with vegetables

A great addition to fish will be vegetables, for example, you can use the following recipe:

  • fish (pollock, sea bass) - 1-2 pcs.
  • carrots - 100 g
  • potatoes - 200 g
  • onion -70 g
  • lemon - 50 g
  • spices (cloves, bay leaf, pepper, salt)
  1. To get started, prepare the fish for frying, gut it, remove the scales
  2. Grate the carcass with spices and salt, after 5-7 minutes put in a hot pan, fry for 5-7 minutes on each side
  3. While the fish is fried, peel the carrots, potatoes and onions, cut into strips
  4. Put the vegetables in a pan where the fish has just been fried and simmer over medium heat for 15-20 minutes
  5. At this time, cut the lemon into circles, make several cuts on the fish and place the lemon in them
  6. When the vegetables are sufficiently fried, lay the fish on top and cook another 3-5 minutes
  7. The finished dish can be decorated with fresh herbs

Fried fish with wine sauce

  • fish or fish fillet - 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)
  1. Rinse the fish under cold water and clean, cut the fins and head, cut into pieces. Pour the finished pieces of fish with lemon juice for 15-20 minutes.
  2. At this time, mix the flour and spices in a separate bowl.
  3. Remove the pieces of fish from the juice and pat dry with a paper towel, roll in flour and put in a hot pan with preheated butter.
  4. When the fish is fried on one side, turn it over and put 20 g of butter under each bite to form a crisp.
  5. Через 10 минут обжаривания рыба будет готова и ее можно переложить на тарелку.
  6. В небольшой кастрюле или сотейнике разогрейте сливки, добавьте к ним сахар и соль.
  7. В отдельной емкости несколько минут взбейте яйца и добавьте к сливкам, доведите соус до кипения и добавьте вино, готовьте еще 5 минут, постоянно помешивая.
  8. Fish and sauce are ready to serve, decorate dishes with fresh herbs and vegetables.

English Fish and Chips

Walking past every London pub you can feel the aroma of the legendary and beloved by all the British dish - fried fish and potatoes, which they call Fish and Chips. Over 60 thousand tons of fish are eaten in the UK in a year, and most of this fish is used for Fish and Chips.

To repeat this dish at home follow the recipe.

  • 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)
  1. Rinse fish fillet, remove bones if necessary
  2. Rub the slices with salt and pepper, then roll in flour
  3. In a separate container, mix 50 grams of flour, starch and salt
  4. Add beer and ice to this mixture, mix
  5. Check how hot the oil is in the pan, throwing a small piece of potato, it should immediately begin to fry
  6. If the oil is ready, then dip the pieces of fish in a batter in turn and put in a pan
  7. It will be enough to fry for 3-5 minutes on each side for readiness
  8. Be careful, due to the temperature difference, oil splashes will fly in all directions
  9. While the fish is fried, peel the potatoes and cut them into cubes
  10. Heat oil in a separate frying pan and fry potatoes until crisp
  11. Serve with any sauce

Fried fish in Leningrad style

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

  • 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)
  1. If you bought a filet, then it will be enough to rinse it well, add salt and pepper. If you bought a whole fish, then before cooking it is necessary to gut it and clean it of all the excess, leaving only the fillet.
  2. Pieces of fish are breaded in flour and put on a hot frying pan, fry for 5-7 minutes on each side.
  3. While the fish is being fried, take care of the potatoes, peel it and cut into strips, put the straw in the empty pan and fry until golden.
  4. While the potatoes are being fried, wash the mushrooms and cut into large plates, fry the mushrooms after the potatoes.
  5. Put potatoes on a baking sheet, salt it, then put the fish, mushrooms on top and rub the cheese on top.
  6. Send for 20 minutes in an oven preheated to 200 degrees.
  7. While the fish is baking, peel the onion, cut into half rings and roll in flour.
  8. Fry the onion for several minutes on the remaining oil, transfer to a paper towel to stack excess fat.
  9. Garnish with baked onions and serve.

Thai fried fish

Thai dishes have long been remembered by tourists for their unusual and rich taste. Thai fish can also be cooked at home following the recipe.

  • 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 peel, pepper, salt)
  1. First, the fish must be washed, peeled, cut into pieces and roll them in corn grits. If you have not found corn grits, then corn flour will do.
  2. Put the pieces of fish in a preheated pan and fry on both sides.
  3. While the fish is fried, chop the garlic, ginger, onion.
  4. Put the finished fish on a plate.
  5. Put the onions, ginger and garlic in a hot, empty skillet, fry them for several minutes, then add the lemon zest, mint and sugar.
  6. Chili peppers can also be added if desired. A few minutes is enough to prepare the sauce, pour them 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 sharp enough, so use a moderate amount of spices.

  • fish (crucian carp, carp) - 2 pcs.
  • green onions - 5 stalks
  • garlic - 2 cloves
  • parsley - 6 stems
  • soy sauce - 40 ml
  • adjika - 50 g
  • Suneli hops - 50 g
  • olive oil - 40 ml.
  • spices (pepper, salt)
  1. Cooking begins with the traditional preparation of the fish, clean it of scales and viscera, remove the tail, fins and head.
  2. In a separate container, mix finely chopped greens, soy sauce, suneli hops and oil.
  3. Pour half the sauce onto the fish, smear the good parts and the abdomen from the inside, leave to marinate for half an hour.
  4. Roll the pickled fish in flour and put on a hot pan, where it will be fried for 5-7 minutes on each side.
  5. When the fish is fried, put the remaining sauce on top and then simmer on low heat for a few more minutes.
  6. Decorate the finished dish with fresh vegetables and serve.

Chinese fried fish

The Chinese also like to treat themselves to fried spicy fish, the secret of cooking is to cut the fillet into small pieces and add sweet and sour sauce.

  • fish fillet - 600 g
  • Bulgarian pepper - 2 pcs.
  • onion - 1 pc.
  • garlic - 2 cloves
  • olive or peanut butter - 40 ml.
  • vinegar - 50 g
  • ketchup - 50 g
  • starch - 70 g
  • spices (pepper, salt)
  1. Wash the fish fillet and cut into small pieces, about 3 * 2 cm
  2. Wash onions and bell peppers, peel and chop finely
  3. In a separate container, mix ketchup, vinegar and sugar, mix thoroughly
  4. Roll slices of fillet in starch and put on an already hot pan with hot oil
  5. Fry the pieces on each side, 3-5 minutes will be enough for readiness
  6. Transfer the fish to a paper towel to remove excess fat
  7. Put vegetables in a frying pan and fry for several minutes until golden brown, then add the sauce and simmer for another 5 minutes
  8. Add pieces of fish to vegetables, mix everything thoroughly to evenly distribute the sauce
  9. Serve the dish hot, you can offer rice to the side dish

Fried fish salad

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

  • fish - 100-200 gr
  • medium potato - 2 pcs.
  • tomatoes - 2 pcs.
  • onion - 1 pc.
  • garlic - 1 clove
  • lemon or lemon juice - 50 ml.
  • olive oil - 40 ml.
  • spices (pepper, salt)
  1. Rinse the fish, if necessary, remove the bones, scales and sprinkle with salt and pepper, leave to marinate for 15 minutes
  2. While the fish is pickling, peel the potatoes and cut them into large slices, boil or bake in the microwave
  3. While the potatoes are boiling, peel the onion and cut it into half rings, transfer to a small container and pour in lemon juice, add a spoonful of salt and sugar
  4. In a hot frying pan, fry the fish on both sides and put it on a paper towel, where it should cool to room temperature
  5. Cut the cooled fish into small pieces
  6. Wash the tomatoes and cut into small pieces, transfer to a salad bowl
  7. Add tomatoes, diced potatoes, fish and onions to the tomatoes, drain the marinade from it
  8. Top with fresh herbs, for example, celery, basil, dill, gently mix the salad and serve.

Bukhara fried fish

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

  • fish (carp, carp) - 1.5 -2 kg.
  • medium potato - 2 pcs.
  • greens (parsley, dill, cilantro) - 5-6 stems
  • baguette -1 pcs.
  • garlic - 2-3 cloves
  • olive oil - 40 ml.
  • spices (pepper, salt)
  1. To start, rinse the fish and gut it.
  2. Cut the fins, tail and head and send them to the pan, fill with water and cook the fish broth.
  3. Add salt and a few finely chopped parsley branches to the broth.
  4. While the broth is cooked, cut the fish into several pieces, each salt and pepper and set aside for half an hour.
  5. When the broth is cooked, strain it, add the finely chopped remaining greens and garlic.
  6. Dry the fish with a paper towel and place on a hot frying pan, oiled. Fry for 5-7 minutes on each side.
  7. Dip hot pieces of fish in garlic sauce and place on a plate.
  8. Cut the baguette into bread rolls, fry in a free skillet from two sides and pour several teaspoons of sauce on top for each slice.
  9. Pour the remaining mixture of garlic and herbs onto the fish.
  10. Cover the fish and croutons with a lid and put in the refrigerator overnight.
  11. Serve cold with sour cream sauce.

Fried fish with oranges

The recipe is suitable for a gala dinner, and an unusual combination will appeal to all guests.

  • fish (hake, pangasius, flounder) - 2-3 pcs.
  • medium-sized orange - 2 pcs.
  • lemon -1 pc.
  • flour - 100 g
  • cream -100 ml.
  • olive oil - 40 ml.
  • spices (pepper, salt)
  1. Prepare the fish for frying by removing all unnecessary parts
  2. Grate the fish with salt and pepper, pour lemon juice on it and let it marinate for 15 minutes, at this time put the pan to warm up
  3. Dry the fish, then roll in flour, fry in a pan for 8-10 minutes on each side until tender
  4. Put the fried fish on a plate, and put the sliced ​​orange on a hot pan
  5. After a few minutes, put the fish on the orange and pour the cream on top
  6. Stew until the cream begins to thicken
  7. Serve over the table with sauce

Egyptian fried fish

This recipe presents a combination of fish and berries, which successfully complement each other. Mackerel is commonly used, but you can replace it with any other saltwater fish.

  • fish (mackerel) - 500-600 g
  • juniper berries - 40 g
  • wheat flour - 60 g
  • lemon -1 pc.
  • olive oil - 40 ml.
  • spices (pepper, caraway salt)
  1. Clean the fish from scales, gut it, remove unnecessary parts and cut into medium sized pieces. Sprinkle with salt and pepper, set aside for 30 minutes.
  2. In a separate container, mix pepper, cumin and juniper, rub with a mortar.
  3. Add lemon juice and chopped garlic to the mixture, mix everything.
  4. The resulting mixture, grate the fish and leave to marinate for another 2 hours.
  5. Roll the pickled fish in flour.
  6. Then fry in a hot pan with hot oil on both sides and serve.

Fried fish sauces

To make fried fish more tasty, do not forget to serve it with sauce. For example, a few recipes for simple and quick sauces:

  • Potato sauce: boil a few potatoes in their skins, peel and mash with a blender to a puree condition. Add mashed 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: Mix finely chopped pickles, herbs and chopped garlic with sour cream and salt, carefully beat the sauce with a fork or a whisk and serve with 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 love to cook fish because of the painstaking and lengthy preparatory process. To make your life easier and save time, buy already peeled fillets and steaks and enjoy your favorite dishes, which will take you only 15-20 minutes to prepare. Bon appetit and new culinary wonders for you!

Fried pike with onions, deliciously cooked in pieces in a pan under the lid

  • Pike - 2 medium-sized carcasses.
  • Pepper and salt to taste.
  • 2 onions.
  • Vegetable oil.
  • 2 pinches of flour (no longer needed).

How to make fried pike.

Gut the pike, wash, cut into pieces.

Salt all the slices, pepper, add flour, mix.

Cut the onion into half rings or quarters of the rings, pass until a pleasant golden hue.

Heat a frying pan with oil, lay out a pike, fry on both sides.

Put the onion on top of the finished fish, cover the dish for a couple of minutes and reduce the heat to a minimum.

Open the lid, mix the ingredients, taking care not to damage the pike itself, cover again and simmer the products for 2 minutes.

All is ready! You can serve the fried pike on the table, sprinkling it with greens and a beam with which it was stewed.

How beautifully and tasty to fry a small fish - capelin

  • A kilogram of thawed capelin.
  • 150 gr. cornmeal.
  • Salt.

Step-by-step cooking steps:

Wash the capelin, you can gut it and cut it off at the carcasses of the head, if the product is too small, it is best to fry the capelin whole.

Sprinkle with salt, mix with hands.

Pour in flour, mix.

Spread each fish gently at a short distance from each other in a hot pan, fry until cooked on both sides.

Cooking fried mackerel with nuts:

Gut the fish, wash, cut along, take out the bones. As a result, two servings should produce 4 servings.

Grind nuts in a blender or knife, mix them with breadcrumbs.

Mix the eggs well in a separate bowl.

Dip the mackerel fillet alternately in breading, then in the egg and fry in a pan over high heat. In this case, the oil should be heated before you put the fish into it.

Fry mackerel on both sides until cooked, serve with mashed potatoes, stewed vegetables or any other side dish to your taste.

Some useful tips on how to cook fried fish at home

To choose fresh rather than frozen fish for frying, it is important to pay attention to its integrity and smell. Only from a fresh product can a truly tasty and beautiful dish be obtained.

Large copies cut into pieces, small fry whole.

Be sure to fry the fish breaded for frying, it allows you to leave all the juices inside and get a more delicate and juicy fried treat.

How to fry fish and how much (video)?

Red and sea fish before frying, marinate in wine or spices an hour or two before cooking.

Fried fish is cooked in a pan, both in sunflower oil and in olive or cream. Alternatively, you can mix several types of oil.

The roasting fire should be medium or large.

If you want to get a crispy beautiful crust, you must fry the fish without a lid.

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