Fish dishes are an essential part of a normal human diet. They are prepared in various ways. Currently, one of the most common options for preparing fish dishes is frying. With any type of heat treatment, fish, unlike meat, very quickly reaches the state of readiness, which means that even frying fish in a pan is not such an unhealthy cooking method, the main thing is not to overcook.
What is the best fish to fry?
In principle, it will not be erroneous to assume that any type of fish can be fried, however, some breeds should not be subjected to heat treatment at all. These include, for example, all salmon and sturgeon species, as well as herring, mackerel, sardine, saury, and some others. But pike perch, pike, carp, silver carp, crucian carp, mullet, as well as many species of marine fish (hake, cod, pollock and others) are very tasty when fried.
How and how much to fry fish in a pan?
Of course, it should be well fried so that when pierced, a pink liquid does not stand out. If you cut the carcass into fillets, the frying time of the fish can be reduced to a minimum (it is better to use the heads and other parts for making fish broth, it turns out quite economically). If you fry medium-sized and thin pieces, a few minutes are enough.
Methods for frying fish
How delicious to fry fish in a pan?
To make the fish tasty, you can first add a little salt and marinate in a small amount of lemon juice with some dry spices and garlic for 30 minutes (this time is enough). After marinating, just before breading and frying, you need to dry the pieces of fish with a clean napkin.
There is another way: a little salt and dry spices are added to the breading mixture or batter. Different peoples use different spices and traditional seasonings. Most often, certain types of ground pepper, basil, rosemary, ground anise, dry ground ginger and others are added.
For frying fish, it is best to use refined sunflower oil or pork lard - the latter option is even healthier in a sense (there are fewer carcinogens in the finished dish). It is best to fry over medium heat. By the golden hue of the crust, you can judge the readiness. It is not worth frying to brown, although the fish will be more crispy, but it will lose its juiciness and clearly become less useful. If we cook whole fish or transverse steaks, after quickly frying on both sides to a golden hue, reduce the heat and simmer the fish for some time under the lid until fully cooked. The lid should be slightly open (so that the dish does not get steamy) or have a small hole for steam to escape.
Currently, cooking fish in a pan without fat is very popular. Of course, if the coating of the pan 
ceramic, this method can be considered quite healthy. There are different opinions about the safety of Teflon coatings. Microwave cooking is also hardly a healthy option. Of course, you can fry fish without oil on the grill or in a grill pan.
Sprinkle the finished fried fish well with lemon juice and serve with fresh herbs, light sauces, vegetable and fruit salads and light wines (white or rose).
So, we figured out the fry, now we suggest trying out a few more recipes, and which ones to use.
Deliciously cooked fried fish is a desirable product in the human diet, and even though 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 the 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 on fire and
There are a lot of recipes for this product, but I decided to talk about the easiest way to cook fish and tell you how to fry different varieties deliciously in a pan.
Classic recipe - fried fish in a pan in flour
You need to take:
- Any fish is preferably a ready-made fillet, but carcasses with bones (cod, pollock, pangasius, blue whiting, mackerel, salmon, hake, etc.) are also possible - 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. If desired, it is possible to add herbs or chopped fresh dill at this stage.
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, everything here will mainly depend on the thickness of the pieces themselves.
6. We spread 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 an 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 hard beautiful cheese crust has formed, turn the fillet over and fry on the other side.
Serve fish in 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.
Take out 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.
Everything 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 short distance from each other in a hot pan, fry until cooked 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, both in sunflower oil, and in olive or butter. 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!
Modern kitchen appliances allow you to realize any culinary fantasies: bake, stew, grill. When the hostess has at her disposal a multifunctional stove with an ultra-modern oven, any recipes for fish dishes are available to her. But in the absence of such chic conditions, when it is possible to use only a gas or electric burner for cooking, the question arises of how to cook fish deliciously in a pan. Fortunately, there are many recipes when a frying pan is enough to create a culinary masterpiece from fish, while the fish is by no means dry and tasteless, but quite the contrary. We are happy to share some of these recipes with our readers.
Fish fillet "under a fur coat"
Ingredients required:
- fish (fillet) - 800-900 g, about four large pieces of pink salmon or other fish,
- tomato paste - 4 teaspoons,
- carrots - two medium-sized,
- onion - two things,
- mayonnaise - two large spoons (mayonnaise sauce is also suitable, including lean),
- hard cheese - 100-150 g (can be excluded during fasting),
- vegetable oil - two tablespoons,
- salt, ground black pepper or a mixture of peppers - to taste.
Cooking process:
- Without defrosting, place the fish fillet in a greased pan. large quantity vegetable oil. The fillet of any not too small fish is suitable, for example, pink salmon, a piece of which weighs about 200-250 g. It is important that you can not use oil if you wish - it will turn out slightly worse in taste, but much lighter in energy value. Place the pan with the fish over a medium heat.
- When the fish is completely thawed, wait about five minutes and turn the fillet over to the other side, reduce the heat, pepper and salt each piece.
- While the fish is thawing in a pan, you need to prepare a “fur coat”: grate coarsely pre-peeled carrots, finely chop the onion and mix it all with mayonnaise. Grate the cheese separately.
- Lubricate each piece of fish fillet with tomato paste, put the vegetable mixture on top, sprinkle each piece with cheese. Close the lid and simmer over low heat until the liquid has almost completely evaporated. A tasty and juicy fish fillet cooked in a pan differs little from fish baked in an oven - it turns out even juicier, and at the same time looks no less appetizing.
Fish fried in mayonnaise
Ingredients required:
- cut fish (medium-sized varieties: saffron cod, pollock) - kilogram,
- mayonnaise - 100 ml,
- onion - three medium-sized onions,
- salt, pepper - to taste,
- flour, vegetable oil - how much will it take.
Cooking process:
- Rinse, dry the fish, cut into large pieces, if necessary.
- Cut the onion into small pieces, mix it with mayonnaise.
- Salt and pepper each piece of fish, if desired.
- Put all the fish in a container with mayonnaise and roll well in it.
- Roll each piece in flour, fry on both sides. Try to get as much onion-mayonnaise mixture into the pan as possible along with the fish. Fish fried in a pan in this way is never dry. Bon Appetit!
Fish in milk with vegetables
Ingredients required:
- fish (pollock, saffron cod, cod) - kilogram,
- milk - 2 cups,
- carrots - three medium size,
- onion - two medium-sized onions,
- vegetable oil - how much will it take,
- salt, pepper - to taste,
- flour - how much will go away.
Cooking process:
- Cut the fish into portions, rub with salt and pepper and leave for half an hour.
- Cut the onion into thin half rings, coarsely grate the carrots.
- Roll each piece of fish in flour, fry in a pan until browned.
- Put onions and carrots on the fish, pour in milk, salt and pepper a little more, close the lid and simmer until tender.
Fish cooked in a pan with apples
Ingredients required:
- fish (fillet) - kilogram,
- apples - four pieces,
- lemon - one
- sour cream - a glass,
- fresh herbs - to taste,
- salt, pepper - to taste,
- vegetable oil - how much will go.
Cooking process:
- Cut the fillet into small pieces, salt and pepper each piece.
- Squeeze the juice from the lemon, pour the lemon juice over the fish, leave for half an hour.
- Heat the oil in a frying pan, fry the fish fillet in it, put the apple slices, fry a little together, put sour cream on top, simmer under the lid for 25-30 minutes.
- Cooking in this way in a pan, the fish turns out to be unusually tasty. It is best served sprinkled with herbs.
Ingredients required:
- fish fillet, preferably pink salmon - a kilogram,
- chicken egg - half a dozen,
- mayonnaise - four tablespoons,
- water - 100 ml.,
- salt, pepper - to taste,
- vegetable oil, wheat flour - how much will it take.
Cooking process:
- Cut the fish into pieces, salt and pepper each.
- Mix eggs, mayonnaise and water, gradually add flour until you get a dough like thick sour cream.
- Dip each piece of fish in batter and fry in a pan in boiling oil.
Battered fish cooked in a frying pan is a good option for a buffet table. It turns out very tasty!
Many people love only cooked fried fish, because it has such a unique taste and incredible aroma.
Today we will tell you how to fry river fish in a pan and give you some valuable tips that will make your dish even tastier. Such a fish will become a real decoration of any, even a festive table, and your family and friends will increasingly ask you to cook it again.
Most often in our stores you can find oceanic species of fish. It is them that the housewives constantly prepare in a variety of ways and are served both for everyday and for the festive table.
Many people have a rather biased attitude towards river fish. Most often it is a rather small fish that has great amount bones and strongly gives mud. To an inexperienced cook, it may seem that such a fish is simply impossible to cook deliciously.
In fact, this is not so, you just need to know some rules that will allow you to get rid of the negative qualities of such fish and end up with a truly great dish, because it will be cooked correctly!
How to remove the unpleasant smell of river fish
So, for starters, let's talk about what scares away a large number of people from river fish - the smell of mud. This not very pleasant aroma appears due to the living conditions of the fish and the characteristics of its nutrition.
If you really dislike this slight smell, then you can go to the trick and disguise it. To do this, we need a lemon, or rather, its juice.
Below we have presented you a recipe for cooking river fish. At the moment when the preparation of the carcass is completed and it remains only to roll and fry it, you need to pour lemon juice over it on all sides.
After that, we leave our fish to marinate for half an hour and continue cooking further. If you don’t have too much time and you simply don’t have thirty minutes, then this is not a problem. In this case, we recommend pouring lemon juice over the already prepared carcass, this will clog the smell of mud and complement the overall taste picture.
We solve the problem of bony river fish
Another not very pleasant moment that concerns river fish, and especially its small varieties, is the abundance of small bones. Most often, this problem is faced by those cooks who cook crucian carp - a truly tasty fish with just a gigantic amount of bones.
Naturally, we will not remove them, but we will make sure that the bones are not felt at all when eating. To do this, with a sharp knife, you need to make deep cuts to the ridge. The more there are, the more imperceptible the presence of bones in the fish will become. This advice will be especially useful when it comes to cooking whole fish.
In addition, the high temperature at which we will fry our fish will help us disguise the bones. Under its influence, the bones become more fragile and are almost invisible when eating this delicacy.
River fish fried in a pan
Ingredients
- River fish - 1.5 kg + -
- - 1 glass + -
- - taste + -
- - for frying + -
How to fry river fish in a pan
- The first thing we need to do is get rid of the scales. This can be done in two ways: with a knife or using a special scraper. In the second case, you will save a significant amount of your time, and also do not pollute the entire kitchen with scales.
- Now we need to get rid of the head. Of course, you can cook with it, then you will need to remove the gills. It’s better to simplify your task and just cut it off, anyway, there’s no meat in the head as such, and it’s not worth mentioning how much space it will take in this form in the pan.
- We cut off the fins and cut the abdomen. This should be done carefully, because there is a gallbladder inside, which, when broken, makes the meat bitter. In addition, some fish can find caviar, it is also used for cooking.
- We wash the carcasses well and make cuts on them to get rid of small bones. Also at this stage, you can marinate the fish in lemon juice for half an hour.
- So, now we go directly to the frying process. Pour our flour, salt and pepper into a flat large plate, mix everything and roll the carcass on all sides. Without flour, the fish will stick to the pan and will not get a crispy crust.
- Pour oil into a frying pan and heat it up. If this is not done, then the juice will flow out of the fish, and so it will remain closed under a dense crust, which forms in just a second.
- We put the fish boned in flour in a pan and fry for 5-7 minutes, during which time it should form a golden crust. After that, turn over to the other side and fry the same amount. If the oil is absorbed, then add it, do not allow the pan to dry out.
- We spread the finished fish on a paper towel so that it absorbs excess fat.
Serve with a side dish or fresh vegetables. Also, a special sauce, such as tartar, is perfect for such fish in its pure form.
By the way, if you are wondering how to fry river fish in a pan so that it is a little spicy, then use our advice. In such a situation, garlic will help you, a couple of cloves need to be fried until translucent, removed, and then fry the fish in the same oil. The garlic will release all of its flavor and pungency, but it won't burn.
Fried fish in a pan with a side dish for lunch or dinner is an appetizing and tasty dish for the whole family. Many of us are not averse to eating delicious fried fish. You can buy fish to your taste all year round, it is an affordable, healthy and inexpensive product. It's easy to prepare and the results are amazing! As a result, it turns out a juicy, fragrant, tender dish, with a crispy crust.
This recipe has a special marinade that returns even frozen fish to its original taste. 
Ingredients:
Cod fillet - 300 g
Refined sunflower oil - 0.5 tbsp. l.
Marinade
Lemon - 0.25 pcs.
Sugar - 0.25 tsp
Salt - 0.25 tsp
Fresh parsley - 1 sprig
Ground black pepper - 1 pinch
Sunflower oil raf. - 1 tbsp. l.
Batter
Milk - 0.25 tbsp.
Wheat flour - 0.5 tbsp.
Baking powder - 0.25 tsp
Sugar - 0.5 pinch
Salt - 0.5 pinch
Chicken eggs - 1 pc.
Cooking:
For cooking, it is better to take fresh cod. From the washed fish, take only the fillet.
Prepare marinade: mix salt, sugar, pepper.
Squeeze out 1-2 tablespoons of lemon juice.
Pour in the oil and add the chopped parsley.
Drained pieces of fish roll in the marinade on all sides. Then refrigerate for at least 30 minutes (up to 3 hours, depending on the quality of the fish).
Prepare batter for cod
Mix milk, flour, egg.
Add sugar and baking powder.
Mix all ingredients well with a fork. Let stand.
Pat the marinated fish dry with paper towels. 
Dip cod pieces in batter and fry in hot oil.
Fry on both sides until done.
Pour the rest of the batter into the pan and prepare a pancake snack.
You can put fish in such pancakes, pour over with sour cream and horseradish sauce and eat, very tasty. 
Put the finished fish on a paper towel to absorb excess oil.
Fried fish in a pan is ready. Serve it with a side dish or sauce. Bon Appetit!
Video recipe on how to fry red fish and shrimp in a pan in cream
It will turn out very tasty juicy and tender red fish with shrimp in cream. A fragrant dish with a delicious taste - you will lick your fingers!
Bon Appetit!
Fried fish in a pan in flour. Everyone's favorite fried smelt - the easiest cooking recipe
Favorite and familiar fish from childhood! No one is indifferent - yummy! We choose fresh fish a little more than average size with caviar. They fry it according to their taste: either it does not need to be gutted and it is fried whole, including with the head, or it needs to be gutted and fried without the head.
Ingredients:
Smelt - 1 kg
Flour - 100 grams
Salt to taste
The easiest way to fry fish
Smelt does not have scales, so it is enough to rinse the fish with running water. We cut off the head, gut each fish. We put caviar in a separate container. Then rinse the fish again under running water. Here's what we got.
Then salt the smelt and mix it in a bowl.
Now roll each fish in flour. Be sure to complete, including ponytails. 
Salt the caviar and divide it into small pieces. Roll each in flour. We will fry it too. It is better not to make large pieces, they will not fry well inside.
Put the fish in a frying pan with hot oil. Somewhere next to it we attach caviar. Everything fries quickly.
After the barrels are reddened, turn over to the other side. And take it off the pan. Then fry the next batch. 
The smelt is ready! I also remember, along with this small fish, no less tasty capelin and red mullet.
They eat smelt hot with piping heat, with their hands, burning their fingers and mouth! Start with the ponytail. Then split into two halves. Ridge with ribs moves away very easily, so no bones will interfere with you.
You will eat half of the plate for sure! Then you can calm down and quickly prepare a salad of cucumbers, tomatoes and vegetable oil. This is the only thing that fits smelt. No side dishes! And don't leave it the next day. It will cool down and lose half of its divine taste.
Smelt caviar! Eaten at the very first moment. Very loved by children. Fried crispy ponytails! This is the second delicacy after caviar. Keep them away from children, otherwise they will have time to bite off all the tails of the fish from the plates before the feast. Bon Appetit!
Delicious fried fish with onions and carrots - fry pollock with vegetables
Pollock is a common, inexpensive, tasty and absolutely versatile fish.
And fried pollock is generally a classic of the Soviet cuisine genre, but today we will fry it a little differently. Instead of the usual flour, we will use corn flour, we will take not pieces of fish, but fillets, and at the very end we will add fried vegetables to the dish. Very easy, fast and delicious!
Ingredients:
Carrots - 200 g
Onion - 200 g
Pollock fillet - 450 g
Corn flour - 100 g
Ground black pepper - 1 tsp
Sunflower oil raf. — 60 ml
Extra salt to taste
Cooking:
Mix cornmeal with salt and pepper. In the resulting mixture, roll the pieces of fish on all sides.
In hot oil, fry the fillet on both sides, until golden brown, over medium heat.
Lay the fried fish on a paper towel to keep the crust crispy.
Then fry the carrots grated on a coarse grater and the onion cut into half rings. You can use the same pan where the fish was fried.
Serve the pollock fillet hot to the table, along with fried vegetables. Mashed potatoes are a great side dish for this dish. Bon Appetit!
Recipe for a fish pan in Romanov style
Make a Romanov style fish pan for lunch or dinner. According to this recipe, the fish is juicy, tasty and satisfying. Prepares quickly and easily. The most important thing is not to let the vegetables burn, for this, when frying them, add olive oil as needed. Sprinkle the finished dish with parsley and sprinkle with lemon juice.
Ingredients:
Carrots - 2 pcs.
Garlic - 6 cloves
Tiger shrimps 16/20 b/g — 6 pcs.
Honey - 20 g
Dorada fillet - 1 pc. (400-600 g)
Sea bass fillet - 1 pc. (300-400 g)
Potato - 200 g
Medium bulb - 1 pc.
Fresh thyme - 2 g
Celery root - 100 g
Butter - 50 g
Olive oil - 30 g
Salt, pepper to taste
Tomatoes mashed in their own juice - 150 g
How to cook delicious fish
Peel and cut into large cubes carrots, celery and potatoes. Onion cut into half rings. Crush the garlic and peel. 
Rinse the prepared fillet of sea bream and sea bass, dry and cut into small pieces. Peel the shrimp and remove the dorsal vein. 
Heat up 2 tbsp. l. olive oil and fry, stirring, carrots over high heat for 2 minutes. Then add potatoes and fry for 2 more minutes. 
Add celery, sauté 2 minutes, add onion, sauté 2 more minutes. Add the garlic and fry for 1 more minute. Remove the skillet from the heat. 
Put thyme, fish and shrimp, pieces of butter on vegetables. Drizzle with honey, salt, pepper and add tomatoes. 
Bake in a preheated oven for 10 minutes on a vertical grill. If your oven does not support this mode, increase the temperature to 230-250 C. 
Remove the dish from the oven, stir and serve directly in the pan. Bon Appetit!
River fried fish carp in a pan in sour cream with cheese. Video recipe - lick your fingers!
Delightfully tender and tasty river fish, cooked in a pan with sour cream and cheese, will not stay long on your table. They will eat it quickly, they will also ask for supplements! After frying, sprinkle hot carp with grated cheese and cover the pan with a lid for 3 minutes. The cheese will melt during this time. When serving, decorate the dish with herbs.
Bon Appetit!
Advice
Crucian is a dryish fish. Therefore, fried crucian carp is poured not just with lemon juice, but with a mixture of lemon juice and oil.
Karasiki is a very tasty river fish, but these bones! But if you cut the back of the fish in a special way, then you will get a crispy fried fish in which there will be no bones.
Clean the fish from scales, remove the insides and gills. Wash the prepared fish. And further...
On a note
With a very sharp knife, make diamond-shaped notches on the back of the fish. You need to cut through the back to the spine, cutting all the small bones. In the same way, cut the back on the other side of the fish.
Fried fish in a breaded frying pan. Recipe Carp a la Petr Wok
This recipe has an interesting name. The recipe is Czech cuisine, and in the Czech Republic, carp is very respected. Maybe such a fried carp was named after the cook who came up with this wonderful breading just for carp. Both households and guests will really like fried carp a la Petr Wok.
Ingredients:
Carp - 2 pcs. total weight 800 g
Ground black pepper
Salt to taste
Dry cumin - incomplete tsp.
Flour - 4-5 tbsp. l.
Ground red pepper - incomplete tsp.
Eggs - 2 pcs.
Garlic - 3 cloves
Breadcrumbs
Vegetable oil for frying
How to cook fried carp a la Petr Wok
Fresh carp will be cleaned of scales, gutted, washed and dried with a paper towel.
Cut the carp into pieces, salt, pepper with freshly ground pepper and sprinkle with caraway seeds.
Roll the carp in a mixture of flour and ground red pepper. Then wet on all sides in beaten eggs with crushed or grated garlic. Then we roll the pieces of carp in breadcrumbs.
Fry in hot sunflower oil over moderate heat on both sides until golden brown.
Place on paper towels to absorb excess oil.
Fried carp is a very tasty and fragrant dish. Bon Appetit!
Red fish in a frying pan in a creamy sauce with fettuccine. Video
And one more video recipe will help you diversify your menu.
Bon Appetit!
Trout with vegetables - tasty and healthy
Fish is good! Vegetables contain a lot of vitamins! We summarize the advantages, as a result, a double benefit. Fish fried in fragrant oil with spices and baked in the oven with tomatoes, eggplant, zucchini and sweet peppers.
A quick way to cook trout. All you need is to fry the fish with rosemary and garlic. Coarsely chop vegetables, put everything on parchment, wrap. Then wrap in foil and send the trout with vegetables to the oven. In a couple of minutes, your kitchen will be filled with aroma. And after 15-20 minutes you can feel the taste of baked fish and vegetables.
Ingredients:
Trout - 2 pcs.
Zucchini - 0.5 pcs.
Eggplant - 1 pc.
Tomatoes - 3 pcs.
Sweet pepper, different colors - 2 pcs.
Onion - 1 large or 3 small
Garlic - 6 cloves
Rosemary - 1 tsp
Olive oil
Flour for breading
Salt to taste
How to cook trout with vegetables
Salt the cleaned fish to taste. Dip in flour and fry in olive oil with a couple of crushed garlic cloves and rosemary. 
While the fish is fried, crush the garlic with a knife, chop the onion coarsely.
Cut pepper and eggplant into large cubes.
We do the same with zucchini and tomatoes.
Put the fried trout on parchment, place the vegetables on the sides of the fish, drizzle with olive oil.
Roll up the edges of the parchment tightly.
We shift the parchment with fish and vegetables to the foil, also tightly wrap the edges. Put the packed trout with vegetables on a baking sheet and send it to the oven preheated to 200 degrees for 15-20 minutes.
Put the finished trout with vegetables on a beautiful plate and invite relatives to the table. Bon Appetit!
I hope the recipes for fried fish in a pan from this publication will help you diversify your menu and choose your most delicious recipe. A healthy and tasty fish often flaunts on our table both on weekdays and on holidays. It is easy to prepare and the result is amazing! As a result, it turns out a juicy, fragrant, tender dish, with a crispy crust.
Cook with pleasure! See you again on my blog.
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