Cooking fried fish. Simple and quick recipe

In this article we will tell you how to fry fish in a pan deliciously. It does not require any new skills or unusual products, and the fish will turn out very juicy and unusually tasty.

Fish cooked according to this recipe always turns out very juicy inside, no matter how dry it is.

The whole secret is in an unusual breading, or rather in eggs and mayonnaise.

How to fry fish in a frying pan deliciously?

white sea fish - 600 g;
egg - 2 pcs.;
mayonnaise - 30 ml;
flour - 1 tbsp. l.;
vegetable oil - 50 ml;
lemon juice - 2 tbsp. l.;
spicy salted seafood mix - to taste.

Cooking technology

1. We clean the fish, wash it and cut it into pieces. Salt and sprinkle with lemon juice.

2. Beat the eggs, combining them with the norm of mayonnaise. Here we add a spicy salty mixture for seafood.

3. First roll the fish in flour, and then lower it into the egg mass.

4. The oil in the pan should be well heated by this time. We spread the pieces of sea rabbit on a brazier and fry on all sides. After frying, be sure to put the fish on a napkin so that it absorbs the remaining fat.

Prepare the fish for serving.

Put it on a plate, add, for example, pickled cabbage and herbs.

Step 1: Prepare the fillet.

The fish fillet must be well prepared before frying, but first it must be subjected to a defrosting procedure. It is best to lay out the fish in advance, for example, in the evening from freezer into the refrigerator. But you can also defrost fish in a couple of hours with room temperature.
Rinse the thawed fillet under running water. cold water. In order for the fish to turn out fried, after defrosting and washing it must be dried. The easiest way to do this is with disposable paper towels. Just spread the pieces of fish on them and blot, collecting excess moisture.
After the fish fillet is thawed, washed and dried, cut it into small portions and salt, rubbing the salt with your fingertips over the entire area of the fillet.

Step 2: Roll breaded fillet.

To prepare the breading, it is enough to mix flour and spices for fish in a dish of suitable size, bearing in mind that there is one tablespoon of spices for one glass of flour. Use whatever seasoning you prefer.
Dip the fillet pieces into the mixture prepared in this way and sprinkle them well with breading on all sides. Thanks to this, an appetizing crust is formed on the surface of the fish, and inside it will turn out tender and juicy.

Step 3: Fry the fish.

Put the pan on the fire and heat the vegetable oil in it well until it starts to bubble. Then lower the heat to medium power and start cooking the fish. Lay the fillet pieces first in the middle, because it is there that the most oil has accumulated, and immediately move them to the edge. The fish should not lie very far from each other, because then the oil will burn, but you should not put it very closely either, because then it will not be fried, but stewed and it will not turn out so tasty at all.

Once the fillet is browned on one side, carefully pry it off with a metal spatula and turn over to fry the other side. On average, each side takes 7-10 minutes. As soon as the fish is ready and well fried, remove it from the heat and proceed to serving.
Important: If you accidentally added a lot of oil, pat the fish fillets dry with disposable paper towels after cooking to remove excess oil.

Step 4: Serve the fried fish.

Serve fried fish with boiled rice or mashed potatoes. You can drizzle with freshly squeezed lemon juice if you like. soy sauce. Such fish with sour cream and stewed vegetables is also very tasty.
As you have seen, cooking fried fish is not at all difficult, the main thing is to choose a good quality ingredient and stock up good mood. Only then will you get a really tasty dish.
Enjoy your meal!

To cook the fish in a light batter, dip it in the egg mixture before dipping it in the flour.

According to the same recipe, you can fry not only fillets, but also just portioned pieces of fish.

If you have such an opportunity, then try to decorate the finished dish with fresh herbs, such as dill or parsley.

One of the most useful products for a person is a fish: it contains a mass beneficial trace elements, polyunsaturated fatty acid, vitamins, however cooking fried fish requires some skill. If you know some secrets, then even a novice hostess will be able to surprise everyone with a delicate fish with a delicious crust.

How to fry fish in a pan

Having decided to cook fried fish for the first time, housewives may encounter 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 cooked differently. The aesthetic appearance of the dishes is given by the breading, which provides a crispy crust and delicate taste. For it, use flour, crackers or a mixture of seasonings.

How to prepare the fish:

First, it is defrosted. To do this, lay the 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- will have a negative impact on palatability and ruin the product. A pinch of salt thrown into the water will help speed up the defrosting process. However, this trick can only be used for uncut carcasses.
When the product has thawed, it must be cleaned. The scales will be easier to fall behind if the fish is scalded with boiling water. It is more convenient to clean the carcass under running water with a metal grater. Mucus is well removed from the fish if you rub it with salt and rinse under running water. It is important to gut the fish without damaging the gallbladder so that the dish does not turn out bitter.
Some housewives don't cook sea fish because of its specific smell, but experienced chefs know the secret of how to get rid of it. In order for the flounder to stop smelling unpleasant, the skin is removed from its dark side. The smell of cod is removed by placing the fish in a vinegar solution (or you can marinate it with lemon). From the smell of mud river fish can be disposed of by placing the carcasses in enamelware, cover with bay leaf, pour warm water.

How to fry fish deliciously:

A large carcass (salmon, salmon, trout) must be cut into pieces. Fry small river fish (roach, crucian carp) better whole, after making cuts on the sides.
Sea red fish is recommended to be marinated in wine or sprinkled with lemon juice to improve the taste.
The fish will not stick to the pan if it is first breaded in flour, eggs with breadcrumbs, seasonings.
You can fry on olive oil or sunflower, cream is added for taste.
The fire is set to medium.
If you want to cook a deep-fried dish, then you should choose hake, sea bass, zander or catfish.

How much to fry

For those who are going to cook 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 long 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 the time is reduced to 4-7 minutes. In order not to dry fish fillet, you can quickly fry the pieces and leave to languish over low heat.

How to fry fish in a pan in flour

One of the most low-calorie fish dishes are pieces fried with flour. To do this, prepared pieces or fish fillets are salted, peppered, 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 onion. How to fry fish in a pan with flour? It is necessary to roll it in breadcrumbs and put it in heated oil. After the pieces are fried on both sides until golden brown, put the onion left over from pickling in the pan: this will give the dish a delicate aroma and improve the taste.

with crispy crust

Sometimes housewives complain that they don’t get a fish with an appetizing crust that crunches nicely. However, there are many ways to make the pieces juicy, fragrant and tasty. It is recommended to use river fish - crucians or carps - for this cooking option, because marine life often turns out to be overdried 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.
Roasted in a hot pan. The lid is not closed.

How to fry

Exists great amount ways to cook fish: housewives learned how to fry it on the grill, in deep fat, in a slow cooker, in a pan. Cooking fried fish does not take much time. Secret delicious mackerel, trout or pike is right choice 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 foreign smell. The recipe for fried fish is chosen taking into account personal preferences and the variety of the product.

As a rule, trout, salmon or salmon are cooked in steaks. If the pieces are cut unevenly, it is recommended to separate the meat from the bone and fry the fillet with flour or other breading. Before cooking fried pieces from a frozen product, it is important to examine the structure of the fabric: loose fish, which was sold in ice glaze, cannot be fried with breading. Secret delicious pieces- the right frying pan: cast iron with low edges is ideal. You can fry the fish in mayonnaise, batter, without flour or with it. Fillet is better to cook in the dough.

Pollock

Servings: 4 persons.
Calorie content of the dish: 150 kcal per 100 g.
Purpose: dinner.
Cuisine: Russian.

Fried pollock is inexpensive a simple dish. Below is step by step recipe how to cook pollock in a pan. For implementation it is necessary minimal amount 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. low calorie allows you to use the dish even for those who are on a diet.

Ingredients:

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

Cooking method:

The fish is thawed, cleaned, cut into pieces, salted.
The egg is beaten in a bowl, pollock is dipped.
Roll the pieces in flour.
Fry until golden brown on both sides.

pike

Servings: 5 persons.
Calorie content of the dish: 122 kcal per 100 g.
Purpose: lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

One of the easiest ways to cook pike is roasting with onions. This option is especially good for family dinner outside the city, when the father of the family personally catches the fish. Even an inexperienced hostess will cope with the cooking process. Below is step-by-step instruction, with rings onion. The dish can be served with boiled potatoes, rice or other side dishes.

Ingredients:

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

Cooking method:

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

pink salmon

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

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

Ingredients:

pink salmon (fillet) - 1 kg;
cheese - 250 g;
melted butter - 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 the cheese.
Eggs are beaten with flour, cheese is added to them.
Roll pink salmon in batter, fry.

capelin

Cooking time: 15 minutes.
Servings: 5 persons.
Calorie content of the dish: 369 kcal per 100 g.
Purpose: lunch, afternoon snack, dinner.
Cuisine: Japanese.
Difficulty of preparation: easy.

Capelin belongs to the smelt family and is a very popular product. AT different countries around the world it is used for baking, smoking, stewing, frying. Below is a quick and easy way to fry capelin. The recipe will do for family dinner or dinner. Capelin can be served separately as an appetizer or with a side dish as a hot dish.

Ingredients:

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

Cooking method:

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

Mackerel

Cooking time: 30 minutes.
Servings: 4 persons.
Calorie content of the dish: 265 kcal per 100 g.
Purpose: dinner.
Cuisine: European.
Difficulty of preparation: easy.

This type of fish is rich chemical composition, so it’s worth pampering your household with fried mackerel more often. In addition to the invaluable benefits to the body, the fish is gentle, unusual taste. Fish fried with nuts is suitable for a festive table and will surely please your guests and loved ones. The recipe is simple, but the dish is delicious. Below is an instruction on how to fry mackerel with nut breading.

Ingredients:

mackerel - 800 g;
nuclei walnuts- 150 g;
breadcrumbs - 50 g;
garlic;
spices;
salt.

Cooking method:

cut the fish portioned pieces, marinate.
Chop nuts, combine with breadcrumbs.
Dip the fish in the egg, breadcrumbs.
Fry until done.

Trout

Cooking time: 20 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 97 kcal per 100 g.
Purpose: dinner.
Cuisine: Scottish.

One of the dietary and most delicious species fish is trout. She has already managed to conquer the inhabitants of many countries, including Russians. Below is the Scottish way of cooking trout in a skillet. Ready fish can be served with vegetables, baked potatoes or lettuce. If the dish is prepared for the holiday, you can decorate it with red caviar, lemon, herbs.

Ingredients:

trout - 1 kg;
lemon - 1 pc.;
milk - 0.5 l;
oatmeal - ½ cup;
greens.

Cooking method:

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

heck

Cooking time: 25 minutes.
Servings: 4 persons.
Calorie content of the dish: 105 kcal per 100 g.
Purpose: lunch, dinner.
Cuisine: Mediterranean.
Difficulty of preparation: easy.

If you don’t know how to fry a hake in a pan so that it turns out tasty, fragrant, does not crumble and looks good on the table, then you can use the recipe below. Fried hake is suitable 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 and peppered.
Layers are placed on the pan: vegetables, pieces of hake, vegetables, mayonnaise, cheese.
Roast for 15 minutes.

carp

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

Carp (depending on size) can be fried whole or in pieces. The recipe below, how to fry carp in a pan, is a classic, but it is used for fish special marinade from white wine, lemon, spices. 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;
greens;
flour;
salt.

Cooking method:

The fish is cleaned, marinated, cut into pieces, breaded.
Garlic is fried in a hot frying pan, removed.
The fish is placed in fragrant oil, fried until done.

Perch

Cooking time: 25 minutes.
Servings: 4 persons.
Calorie content of the dish: 180 kcal per 100 g.
Purpose: dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

River perches do not have many bones, so they will please you great taste, of 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 battered pan. This method of cooking is fast, despite the fact that 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.

Ingredients:

eggs - 5 pieces;
perch fillet - 1 kg;
salt;
flour;
greens.

Cooking method:

The fish is divided into pieces 5x5 cm in size, salted.
Beat eggs with flour, herbs.
The pieces are dipped in batter, fried for 10 minutes on each side.

Grilled fish

Cooking time: 20 minutes.
Servings: 3 persons.
Calorie content of the dish: 98 kcal per 100 g.
Purpose: dinner.
Cuisine: European.
Difficulty of preparation: medium.

Grilled fish fried in a pan is very unusual and exquisite. Can be used different types, but it is better to take large varieties. For the recipe below, asp is used - a popular, tasty, low-calorie fish. How to fry fish on a grill pan? You need to follow the instructions - and you will get exquisite holiday dish.

Ingredients:

asp fillet - 800 g;
lemon juice - 3 tablespoons;
seasonings;
salt.

Cooking method:

Cut the fillet into pieces, marinate with seasonings with salt, lemon.
Heat up a pan with fat.
Spread pieces of fish, fry for 3 minutes on both sides.

How to make batter for frying fish

It is very important not only to choose and marinate the carcass, but also to cook delicious batter if you plan to cook a dish according to this recipe. Cheese, garlic, white wine or mayonnaise will be a good addition to the dough. Cooking fried fish in dough cannot do without eggs. How to fry fish in batter? Fillets of pink salmon or hake are marinated, dipped in ready dough, spread on a hot frying pan with fat. Fry the pieces for about 20 minutes.

Methods for preparing batter for fish:

Classic variant easy to prepare. You need to beat 2 eggs in a bowl with three tablespoons of flour, salt.
Take eggs, spices and mayonnaise (for 1 egg - 1 spoonful of sauce). The resulting mixture will be runny but provide a thin, crispy crust. fried fish.
Take 2 eggs, 2 spoons of mayonnaise, 150 g hard cheese. Everything is beaten well with spices, the cheese is rubbed on coarse grater and added at the end.

Read more, and how to choose the right one for frying.

Video

Deliciously cooked fried fish is a desirable product in the human diet, and even if many do not consume it so often due to the high cost (some varieties are quite decent), nevertheless, almost everyone has seafood on the menu, but I think we definitely buy river products, or, like me, we catch ourselves.

They cook fish, both on ordinary days and on festive table and, if earlier fish soup and various soups were mainly made from fish, today it is fried, boiled, stewed, baked in batter, grilled, deep-fried and over a fire, and

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

Classic recipe - fried fish in a pan in flour

You need to take:

Any fish desired finished fillet, but you can also carcasses with bones (cod, pollock, pangasius, blue whiting, mackerel, salmon, hake, etc.) - 1 kg.
Any flour (pre-sift) - 2 tablespoons with a slide.
Salt and seasonings to taste.
Any vegetable oil (needed for frying).

How to cook fried fish step by step

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

Be sure to remove black films from the fish, they give bitterness when cooked, spoil the whole taste of the dish. If the product is frozen, it must first be thawed, otherwise, when frying, it will let in water, stew, and not fry, 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. Optionally, you can add at this stage herbs or chopped fresh dill.

3. Pour about 2 tablespoons of oil into a clean frying pan, set the appliance to heat up on a large fire. Once the pan is hot, turn down the heat.

4. Roll each piece in flour on all sides and put it in 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 covering with a lid, fry one side over medium heat, then, as soon as a beautiful crust has formed, turn the food over to the second side and continue frying.

If the fish begins to release juice into the pan, turn up the heat, otherwise the product will turn out dry and may fall into pieces when turned over. Cooking time for standard pieces on one side at medium or high heat is about 2-4 minutes, here everything will mainly depend on the thickness of the pieces themselves.

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

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

List of required products:

Fillet of hake, tilapia or pollock, you can use any other favorite fish, but not fatty - 700-900 gr.
Any hard cheese, Russian is perfect - 200 gr.
Eggs - 3 pcs.
Salt and pepper - 1-2 pinches each.
Flour - 1.5-2 tablespoons.
Oil for frying.
Optionally, any spices to your taste.

Cooking process:

Fillet (take fresh, frozen be sure to defrost, wring out the water with your hands) cut into pieces not too small, salt, pepper, sprinkle with any spices you like.

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

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

Heat the oil in a frying pan, the fire does not need to be reduced, it should be above medium.

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

When a ruddy solid beautiful was formed cheese crust, flip the fillet and fry on the other side.

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

Ingredients:

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

Cooking:

Wash the fish, cut off the fins, gut it, clean it, if there are scales, put it on a plate or napkin and let it dry.

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

Grind the greens with a knife, add loose seasonings, salt, mix.

Grind or skip the garlic cloves through the garlic cloves, add to the greens.

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

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

Get the products without removing the herbs and spices from them, roll in flour, and then dip in the egg, put in the oil heated to a sizzle in a pan.

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

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

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

Pike - 2 medium-sized carcasses.
Pepper and salt - to taste.
2 bulbs.
Vegetable oil.
2 pinches flour (no more needed)

How to make fried pike.

Gut the pike, wash, cut into pieces.

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

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

Heat a frying pan with oil, put the pike, fry on both sides.

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

Open the lid, mix the ingredients, trying not to damage the pike itself, cover again and simmer the food for another 2 minutes.

All is ready! You can serve fried pike on the table, sprinkling it on top with herbs and onion with which it was stewed.

How beautiful and tasty to fry a small fish - capelin

Have to take:

A kilogram of thawed capelin.
150 gr. corn flour.
Salt.

Step by step cooking steps:

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

Sprinkle with salt, mix with your hands.

Sprinkle with flour, mix.

Spread each fish neatly at a small distance from each other on hot pan, fry until done on both sides.

You will need to take:

Mackerel - 2 pcs.
Walnuts, kernels - about 150-180 gr.
Breadcrumbs - 2 tablespoons.
Dry granulated garlic, spices, salt.
2-3 eggs.

Cooking fried mackerel with nuts:

Gut the fish, wash, cut lengthwise, remove the bones. As a result, 4 servings should be obtained from two carcasses.

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

Mix the eggs well in a separate bowl.

Dip the mackerel fillet alternately in the 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 in it to fry.

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

Choosing 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 specimens cut into pieces, small ones fry whole.

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

How to fry fish and how much (video)?

Marinate red and sea fish before frying for an hour or two before cooking in wine or spices.

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

The fire for frying should be medium or large.

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

Happy fishing and preparations!

Fried fish in a pan - what could be simpler and more unpretentious? But this dish has its own secrets and cooking options. The most delicious and interesting variations of frying fish (from simple to more complex), loved by many fish eaters, as well as tips experienced chefs collected in this culinary article.

The easiest recipe

Most easy option cooking involves frying after breading in flour. So you can cook both the catch from the river and from the sea. Both in the first and in the second case, you get an appetizing crispy crust and tender soft meat.

How to cook fried fish in flour in a pan:

Cooking in any recipe begins with cleaning the carcass from scales, intestines, fins. If it is cooked with the head, then you need to remove the gills. Otherwise, the head is simply cut off;
Cut the carcass into cross pieces. Their thickness should not be more than 30 mm, because this way they may not be completely fried. Salt and season each piece, focusing on your taste, then sprinkle with flour. Shake off the excess;
After that, it remains only to fry the pieces in hot vegetable oil until crispy golden brown.

Fried fish in breadcrumbs with a crispy crust

When there is absolutely no time to cook dinner, you can use the recipe for breaded fish fried until crispy. This dish is prepared very quickly, and adding it light vegetable salad, you can forget about hunger until the morning. For cooking, fillet of pollock, haddock or cod is suitable.

Number of products used:

800 g fish fillet;
150 g ground (but not dusted) crackers or bread crumbs;
2 eggs;
80 g flour;
½ lemon;
30 g butter;
fine salt and spices to taste.

The cooking time will be between 20 and 25 minutes.

The energy value of pollock prepared in this way is 281.2 kcal / 100 g.

The sequence of cooking processes:

Wash the fillet, dry it with a towel, and cut into portions. Sprinkle each piece with salt and pepper, sprinkle with lemon juice;
While the pieces stand and marinate for a while, prepare the breading for a crispy crust. In deep plates of equal volume, put a little beaten eggs, flour and crackers;
In a frying pan, melt a piece of butter, the specified mass. It will make the taste of the crust and fillet more tender and creamy;
First roll the prepared pollock pieces in flour. It will help to better connect the meat and batter. Then dip in the egg mixture, then pressing the pieces well to the breadcrumbs, bread them in crumbs;
Fry each side in oil for two to three minutes. Turn over to the other side very carefully with a wooden or silicone spatula so as not to damage the integrity of the crust.

Recipe for fried fish in batter in a pan

Fried fish in batter is very popular, because this method of cooking allows you to get a fried crispy crust, while the meat retains all its juiciness and is cooked in own juice. There are many variations of dough for batter: on beer, wine, with herbs, cheese, mayonnaise and others.

Highly interesting taste turns out finished meat in onion batter, which will require:

600-800 g prepared fish fillet;
2 chicken eggs;
100 g of onions;
50 g mayonnaise;
60 g flour;
20 g finely chopped dill;
vegetable oil for frying;
salt and pepper to taste.

Cooking fish in batter in a pan will take up to 50 minutes.

Calorie content, for example, tilapia in batter will be 224.2 kcal per 100 g.

Cooking order:

Put eggs, herbs, mayonnaise, flour and peeled onion cut into 2-4 parts into the blender bowl. Chop everything in homogeneous mass. If there is no assistant in the kitchen - a blender, then you can simply grate the onion on the finest grater and mix with the rest of the ingredients with a fork;
In a homogeneous mixture for batter, add salt and spices to taste. Fillet (suitable for hake, pollock, tilapia, etc.), rinse, dry with a paper towel, cut into portions, salt and pepper;
After that, dip the prepared pieces into the batter and, frying in vegetable oil, bring the product until golden brown. Spread the finished pieces on a paper towel to blot out excess oil.

Try it - an unexpected combination that will give you a lot of pleasure.

Take note of chicken with spinach - it is easy to prepare, and besides, the dish is not very high in calories.

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Add color with vegetables

This fish dish with vegetables can be cooked in a pan in various variations: using different vegetables, frying whole or in pieces, cooking vegetables and fish together or separately, and already combining together at the final stage of cooking.

For the option with whole fried carcass, vegetables and lime, you need to take:

500 g sea bass ( river trout or dorado) with one medium carcass:
150 g potatoes;
120 g carrots;
60 g red (or regular) onions;
50 g lime (can be substituted equal amount lemon);
10 g dill;
salt, spices for fish and oil for frying.

It will take about an hour to marinate in spices, and its subsequent preparation will take about 40 minutes.

The combination of fish and vegetables in a dish reduces the caloric content of the output to 120.8 kcal per 100 grams on average.

How to cook fried fish with vegetables in a pan:

As in previous recipes, first the fish carcass must be removed from the scales, entrails, fins and gills. Then wash well and rub with spices, then leave to marinate for a period of 60 minutes;
Fry the carcass rubbed with spices on each side for several minutes. It should acquire a beautiful golden crust;
After that, get the fish on a plate and set aside while cooking vegetables. Carrots and potatoes (preferably small) cut into circles and fry in the oil in which the fish was fried;
On the more fried side of the carcass, make three to five cuts into which to insert slices of onion and lime (lemon);
When the carrots and potatoes are almost ready, put the fish on them, cut side up, and cook for a few more minutes all together;
At the end of cooking, transfer vegetables and fish to a plate and sprinkle chopped fresh dill on top.

Fried river fish with onions

Many housewives do not favor river fish because of its smell of the river and mud, but there is a way to cook it that neutralizes the unpleasant odor and gives new flavor notes. ready meal. It's fried fish with onions. Using this technology, you can cook absolutely any river fish, but small-sized crucian carp are especially tasty.

The proportions of the products used:

600 g of medium-sized carp;
300 g of onions;
50 g flour;
100 ml of vegetable oil;
salt to taste.

Cooking time - approximately 40-50 minutes for all processes.

Calorie content of fried crucians with onions - 121.3 kcal / 100 g.

Frying sequence:

grilled red fish recipe

Red fish is more often baked in the oven or eaten in salted version, but there is another option for preparing this seafood - frying in a grill pan. This process can be called frying conditionally, since a minimum amount of oil is used for cooking and the pieces are not breaded in flour, as in conventional frying. It's more like a baked fish, but cooked twice as fast as in the oven.

To cook any red fish using a grill pan, you need to take:

1000 g of salmon (chum salmon, pink salmon, trout or other red fish);
½ part of a lemon;
3 g ground allspice;
20-30 ml of vegetable oil.

All stages of cooking will take no more than 40-45 minutes, including the time of marinating steaks.

calories (or the energy value) grilled fried red fish - 109.0 kilocalories per 100 grams.

How to fry:

First you need to prepare the main ingredient: clean the carcass, remove the fins and cut across into separate steaks, the thickness of which should be from 25 to 30 mm;
Salt, pepper and sprinkle each prepared piece with lemon juice. After that, marinate for at least 20 minutes or half an hour. This must be done without fail so that the finished steaks do not lose their juices and become dry and crumbly;
Sprinkle a little vegetable oil on the corrugated surface of the grill pan and spread it evenly with a silicone brush. Then put the pan on the fire and heat well;
Coat the marinated steaks with vegetable oil on all sides and send to the pan. Fry until golden brown, but do not disturb the pieces of fish in the pan often and turn only once;
There is no need to spread the finished fish on a paper towel, because very little oil was used to cook it. The most correct would be to immediately serve it with a side dish of potatoes or vegetable salad.

Fried fish can crumble and fall apart. To prevent this from happening, it should without fail salt and forget about it for 10-15 minutes. This will make it stronger and it won't fall apart in the pan.

River fish often have bad smell, since most of the inhabitants of the river, before getting into the pan, spend all their time rummaging in the silt. Soaking in milk, marinating in lemon juice or chopped onion.

Sea fish will retain their juiciness and taste if sprinkled on it wine vinegar, lemon or lime juice. After that, she must be given a few minutes to marinate.