Fish is not only tasty, but also useful product, as it contains a huge amount of microelements and vitamins. True, its preparation requires certain skills and dexterity. But there is no need to worry: little secrets will help even a novice housewife to surprise her household with delicate fish with a crispy, appetizing crust.
Difficulties in preparing fish can await you from the very beginning and forever discourage you from doing it in the future. For example, defrosted pollock simply falls apart in your hands, and hake resembles porridge. Before you start frying fish, you need to select it and prepare it properly. And this matter requires certain knowledge. The cooking method depends, first of all, on the type of fish. Frying pike and capelin are significantly different from each other. Breading also has an effect, which can be used as:
There are also certain rules for the preparatory stage:
How to fry fish in a frying pan in flour? Traditionally, the fish is cut into portions, rolled in flour and fried in vegetable oil. And the recipe for such a dish is simple, it consists of several basic steps:
The finished fish can be served with various side dishes:
So, what ingredients will you need for 4 servings:
Cooking time is short - 15-20 minutes.
This dish is perfect for dinner; its calorie content is 150 kcal per 100 g.
The preparation method consists of performing these simple steps:
Tasty and tender trout can also be cooked in a frying pan. To do this you need to take the following products:
Cooking time – 50 minutes.
Calorie content - 170 kcal per 100 g.
And here is the recipe fried trout whole in flour and egg in a frying pan has several minor differences from cooking pollock:
You can decorate the dish with herbs and the remaining half of a lemon, and serve with boiled potatoes.
Cook with pleasure and enjoy juicy fish with a crispy crust.
preparation: 10 minutes
cooking time: 25 minutes
total time: 35 minutes
serving: 4
calorie content: 162
We will tell you in detail how to fry fish correctly and study all the subtleties of how to fry fish correctly.
Since more and more people on the Internet are asking how to fry red fish, we will look at frying trout, kunja, pink salmon, taimen, chum salmon and others, so we will fry correctly using these fish as an example.
A huge number of dishes can be prepared from salmon fish; the fish is suitable for frying, hot, stewing and many other dishes.
Probably the easiest thing is to take it and fry it correctly, but many people don’t know how to fry fish correctly. And that’s why they don’t even buy it to cook fish at home.
Ingredients
Preparation
Video on how to properly fry fish in a frying pan:
I hope this recipe helped you and you got a wonderful fried fish with a golden crust. Bon appetit!
Fish is one of the main and irreplaceable human foods. Fish has been fried and baked since ancient times, but despite the extreme simplicity of cooking fish in a frying pan, you should still know a few simple rules on how to fry fish so that it turns out tasty, juicy and with a crispy crust. I tell you how to prepare delicious fried fish in a frying pan.
Ingredients:
(4 servings)
Let's start with the choice of fish. Not every fish is suitable for frying. For example, the vast majority of varieties of sea fish are not suitable in this case. This is explained by the fact that fish with low-fat meat predominate, which becomes dry and tasteless when fried. Best used for frying river fish. Ideal - carp or crucian carp (carp in the photo), carp, bream, roach, tench, lamprey, eel, navaga are also suitable.
Before cooking, the fish must be gutted, scaled and the fins and tail cut off. To remove mucus from fish, you need to thoroughly wipe it with salt and then rinse it.
To ensure that the fish is evenly fried, it is cut into pieces no thicker than 3 cm, since the top layer of a thick piece may be overcooked before it is all ready. Small fish are fried whole. To make the fish tastier and not fall apart, you should not remove the skin before frying.
First, cut off the head just below the gill slit. I got 5 pieces from a carp weighing half a kilo.
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, sliced fish should be soaked 20 minutes before frying in milk mixed with salt and pepper (1/4 cup milk, ½ teaspoon salt). Milk will eliminate the unpleasant odor and make the meat soft and tender. Fish soaked in salt will not fall apart when fried.
After soaking the fish in milk, place it in a colander, let the milk drain and blot each piece with a paper napkin to remove excess liquid. I don’t salt the fish anymore, because for me it is saturated with salt in sufficient quantities. But my husband adds salt right on the plate, so the amount of salt is not everyone’s taste.
The next stage is breading. I use regular wheat flour. I don’t recommend rolling it in breadcrumbs, as the breadcrumbs greatly interrupt the very taste of the fish. A little trick: I pour the flour into a plastic bag. It’s more convenient than in a plate to roll each piece on all sides.
The frying pan needs to be heated up, put in the oil, and then the fish. You need so much oil that the fish is half immersed in it. You shouldn’t be afraid of this amount of oil - the fish won’t absorb the excess, but it will be covered with a tasty crust and fried evenly.
I highly recommend using not just vegetable oil, but a mixture of equal parts vegetable oil and butter.
It is necessary to fry until it forms golden crust. To ensure a crispy crust, do not cover the pan with a lid. In the first 5-8 minutes (depending on the intensity of the fire), do not touch the fish or try to turn it over.
Under these conditions, it 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 pieces on the other side. Frying will take 10-15 minutes.
That's it, the fried fish is ready. Can be served. Believe me, fish cooked according to these rules will be very tasty and tender: nothing in common with that fried fish, which is served in school canteens or public catering establishments.
Lyrical addition: the head of a fish is usually not fried, but you shouldn’t throw it away either. While the fish is soaked in milk and fried, I manage to cook it. To do this, remove the gills and eyes and place 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 a main dish. I take the head out of the soup and give it to the cat to be torn to pieces - it turns out to be a waste-free production :)
Bon appetit!
Such dishes do not require any special manipulations; the whole process can be done even by an inexperienced housewife. However, even here there are some peculiarities. You need to cook more than just fish fried in oil on each side. It should turn out appetizing in appearance, very tasty and aromatic. How to fry fish correctly to get this result?
Well can be served even to festive table. But first you need to properly defrost it, if necessary, and clean it. Its 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 keep 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, you can keep it in milk for some time.
Next, we proceed to the frying process itself. Before properly frying fish, you need to decide what portions will be. Perhaps the fish needs to be cut into pieces of a certain size, or you can fry it 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 correctly so that the pieces do not become deformed during 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 the sturgeon breed, then before frying it must be immersed in hot water for 3 minutes, and then rinsed with cold water.
When talking about how to properly fry fish, special attention should be paid to the breading. It is necessary for the fish to have a beautiful appearance and did not stick to the pan. Mostly flour is used for breading, but a more complex mixture can be made. To do this, the fish needs to be rolled in flour, then in a beaten egg, and then in breadcrumbs. This breading will make it not only tasty, but also juicy.
When frying fish, vegetable oil is used mainly. But you can add a little cream to make the dish more flavorful. 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, the fish will turn out to be dry, and if there is too much fat, it will be too fatty.
The oil needs to be heated well, and then put the prepared pieces of fish into the frying pan. The pieces should not lie tightly. Set the heat on the stove to medium so that the fish browns but does not burn.
How long does it take to fry fish? This, of course, depends on the size of the pieces. But generally the fish does not fry 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 fry well.
If fish is cooked in a large amount of oil, deep-fried, then you should choose those species that have a denser structure. This is, for example, pike perch, hake or Pieces can be dipped in batter. And then lower it into well-heated fat. How long to fry fish this way? Until it acquires a golden color.
