To fry. Very tasty and quick fried zucchini in a frying pan. How to bread different types of fish

It doesn’t matter where you usually get your fish from: catch it yourself or bring it from the market. Almost any fish turns out delicious if you fry it. But you need to know how to fry fish.

Frying fish in a frying pan

After you have chosen suitable fish, it should be cleaned and gutted. This is not difficult, but requires caution if the fish's fins are spiny. Also be careful when removing the insides so as not to damage the gallbladder. Otherwise, the fish meat will become bitter. The head of the fish is not needed for frying, so it is usually cut off and used for boiling fish broth. And the rest of the carcass is washed and sprinkled with salt at least ten minutes before frying, so that the fish meat absorbs the salt. However, this is not critical, and you can salt the fish during the process of rolling it in flour.

It is always better to fry fish breaded with flour, otherwise you won’t get a crispy, crispy crust, and the fish will stick tightly to the pan, no matter how much oil you pour. Flour is poured into a large bowl and the pieces of fish are rolled in it on all sides. Some cunning housewives pour flour into a plastic bag and drop pieces of fish into it one by one. This way, the fish will be breaded in flour, and the kitchen will remain clean. The pieces of fish should not be too thick, otherwise the fish will not be fried in the middle and will burn on the outside. There is no need to cut small fish - they are fried whole. You can bread it in another way: first dip a piece of fish into the egg mixture (beaten egg and a couple of spoons of milk), and only then roll it in flour.

The boned pieces of fish are placed in a heated frying pan, in which refined vegetable oil is poured. There is no need to spare oil: it is best if the fish is immersed in it up to half. Butter can be mixed with butter or ghee. The main thing is to heat the oil well, then the fish will be “sealed” with a fried crust and will not absorb excess fat. Fry for 5-7 minutes on each side. It is very important not to disturb the fish until a firm, crispy crust forms on the bottom, otherwise the piece will simply lose its shape. You should not cover the frying pan with a lid, because our goal is fried, not fish stew. The fish is served to the table piping hot, otherwise it will cool down, become saturated with fat and become not so tasty at all. Garnish for fried fish regular one can also serve mashed potatoes, and pasta, and just a couple of lemon slices.

Grilled fish

Fish can be fried not only in a frying pan, but also on the grill. This method is especially good for fatty fish, which in a frying pan usually turns into shapeless, unattractive pieces. The main problem that worries those who want to try grilled fish is that the fish sticks to the grill during the frying process. As a result, when trying to separate it from this grill, pieces of fish break and hopelessly spoil the cook’s mood. There is only one way out: clean the grate until shiny and lubricate it well with oil. Fish for grilling is cleaned in the same way as usual, very big pieces cut so that the shrinking skin does not deform the entire piece. You can stuff fish herbs or lemon slices. The top of the fish is rubbed with oil and salt and pepper. The prepared fish is placed on a wire rack over a well-heated grill and fried for about 10 minutes on each side. If the pieces are very thick, increase the frying time. If you are still afraid of not being able to cope with the sticking grill, wrap the pieces of fish in foil: the fish will still turn out very tasty.

Zucchini is a universal product and many people like it because it can be cooked without heat treatment, as well as fried, stewed and pickled. I like the most fried zucchini, I’ll tell you how to quickly and deliciously fry zucchini in a frying pan.

When frying zucchini, keep some points in mind:

Zucchini is very tender and does not take long to cook.
To obtain a crispy crust, you must use breading.
When cooked, vegetables absorb a lot of oil and the result is a greasy and unhealthy dish. Therefore, the frying pan must be greased with oil, and after cooking, place the zucchini on a paper towel.
The vegetable is also pleasant when cold, so the zucchini is not heated.
Place prepared vegetables on a serving plate in a single layer to preserve their crispiness.

You will need:

zucchini - 2 pieces,
garlic – 2 cloves,
vegetable oil – 2 teaspoons,
starch - 1 tablespoon,
breadcrumbs with sesame seeds – 1.5 tablespoons,
flour - 2 tablespoons,
paprika – 2 teaspoons,
crushed mustard seeds - 1 teaspoon,
hops - managed - 1 teaspoon,
salt – 1 teaspoon.

How to quickly and tasty fry zucchini

Rinse and dry the zucchini. Cut into slices 0.5 cm thick.

Add chopped vegetables and salt. Leave for 10 minutes to release excess liquid.

Prepare the breading. Mix all dry ingredients.

Roll each circle in breading, brush off excess.

Heat the frying pan and grease it with vegetable oil.

Place zucchini slices. Fry until golden color.

Turn the zucchini over to the other side and continue frying.

Place vegetables on a paper towel to remove excess fat.

Grate the garlic.

Place zucchini on a serving plate.

Place a little garlic on each circle.

Garnish the dish with chickpea microgreens.

Many housewives do not dare to fry fish such as crucian carp due to the presence of small bones. But this problem can easily be circumvented by using some subtleties of its preparation. Having learned how to properly fry crucian carp, you will receive an incredibly tasty and simple dish for your table. After all, crucian carp is a fish with a very tender and juicy meat, which does not require special spices or complexity of the recipe. Its taste completely compensates for the shortcomings it has (small seeds). For dinner on a hot summer day, you can fry crucian carp and serve baked potatoes, mashed potatoes, or cauliflower and also do delicious salad and, with your family, spend a wonderful evening with a glass of wine or a cup of aromatic tea.

How to quickly and tasty fry crucian carp?

Ingredients:

Medium-sized crucian carp - 3 pcs.
Vegetable oil - 50 g
Flour - 100 g
Black ground pepper
Juice of 1/2 lemon

How to cook crucian carp:

1. Clean the fish from scales and entrails. If desired, you can cut off the heads (as in our case).

2. Make small cuts on the sides of the fish at an angle of about 60 degrees from the head. Such cuts will allow the fish to fry well, and heat will soften the small bones of crucian carp that distinguish this type of fish.

3. After this, thoroughly rub the fish with salt and ground black pepper.

4. Sprinkle generously with lemon. Lemon will give crucian carp a piquant taste.

Leave the crucians in this state for about 15 minutes to soak them. Meanwhile, heat a frying pan and pour vegetable oil into it.

5. Before frying the crucian carp, roll it thoroughly in flour and place it in a heated frying pan.

6. When the fish is cooked on one side, turn it over.

7. And when the second side is fried, you can turn it over again to finish frying the first side until crispy.

Remove the fish from the pan.

Fried crucian carp are ready!

So in a simple way You can fry crucian carp every day, it’s inexpensive and very delicious fish will definitely please all members of your family.

Mackerel in batter

Any fish can be fried according to the following scheme: heat vegetable oil in a frying pan until it begins to sizzle when a pinch of flour or a drop of water hits it, then dip each piece or individual fish in flour mixed with salt and, if desired, pepper, put on turn the pan over after two minutes, reduce the heat after another minute and fry until done.

After reducing the heat, you can cover the pan with a lid for a few minutes: then you will get juicier pulp. But it’s worth doing this after gaining some experience. After all, if the pan is too hot, the fish may burn without your supervision. Therefore, inexperienced cooks fry fish without a lid.

Readiness will be indicated by the uniform, opaque color of the pulp and its easy separation from the bone. Sprat and capelin fry in 2-3 minutes, whole small mackerel or salmon steak– for 10-15. In general, the subtleties of frying technology depend on the type of fish: recipes with some sophistication can be found at the following links:

What to bread different types of fish in?

Flour is the most primitive type of breading; it helps fried fish not stick to the pan. And the most primitive technology is not to dip each piece in flour, but simply sprinkle the fish laid out on a plate with salt and flour and mix with your hands.

Breadcrumbs or leison(egg with salt, seasonings, sometimes with water or milk). The most reliable breading option is flour, then lezon, then crackers, but, in principle, flour alone is enough.

The fish is fried not only in breading, but also in batter- a thick dough made from eggs, flour, milk and water. You can simply pour the batter over the fish and then stir. Frying battered fish requires more oil than simply breaded fish.

Does every fish need breading?

The need to bread the fillets is reduced if you have fish with dense flesh (for example, salmon, mackerel or horse mackerel) and a steel frying pan with a well-polished, smooth bottom.

If the fish has strong skin (like, for example, carp or all salmon), and it is not removed, then you can also do without breading. Another folk remedy to prevent fish from sticking to the pan: add salt to the heated oil before putting the fish in it. And with less fat, you can fry fish without breading using a grill.

Oil layer in a regular frying pan for frying fish should be visible to the naked eye, and it should begin to boil when any product gets into it (you can use a crumb of bread or a pinch of breading for testing).

How to simplify the frying process?

If a piece of fish is completely covered with skin on one side, then after frying the flesh side it will you don't have to turn it over, but simply reduce the heat and cover the pan with a lid.

To speed up frying large fish fillets, cut it into small pieces and dip each one in breading, and then place it in a frying pan.

If you are already tired of frying fish, but it is not ready yet, you can bring it to readiness, placing the pan in a preheated oven for 10-15 minutes. In this case, you can pour about half a glass of water into the pan to avoid burning and drying out the product. Or simply cover the pan tightly with a lid.

Lightly fried fish on its own can be cooked not only in the oven: you can just pour water into the pan, reduce heat and cover the pan with a lid.

If you don’t know how to fry fish in a frying pan so that it turns out delicious, then be sure to check out the recipes below. They will help you get delicious dish in a matter of minutes and without much effort.

You can fry delicious fish very simply and quickly in a frying pan. This dish is served with sauce or side dish.

Required ingredients:

one or two carcasses of any fish;
any spices to your liking;
three spoons of flour.

Cooking process:

The selected fish must be cut, washed well, cut into portioned pieces medium size and dry with paper towels or naturally.
Sprinkle each piece with spices, pepper and salt, then roll in flour and place in the pan.
Fry the workpieces on both sides in oil for about 2 - 3 minutes, then reduce the heat, cover with a lid and keep for another five minutes so that the dish “cooks”.

Cooking in batter

Frying fish in batter is no more difficult than just pieces. At the same time, it turns out even tastier and more satisfying.

Required ingredients:

three eggs;
approximately 500 grams of any fish fillet;
a glass of milk;
about 200 grams of flour;
any seasonings you wish.

Fish, especially noble varieties, do not really like spices. Peppers, marjoram, white mustard, parsley, garlic, mint, and thyme go harmoniously with it. It is enough to choose a couple of types of seasonings so as not to drown out the taste of the main ingredient.

Cooking process:

We cut the fish into portions and sprinkle it well with spices on all sides.
Place the contents of the eggs in a bowl, beat it with a fork, add a little salt, pour milk into it and add flour. The result should be a mixture of medium thickness.
We dip each prepared piece of fillet into it so that it well envelops the fish preparation on all sides, and place it in a frying pan that has been preheated with the addition of oil.
Cook for about five minutes on each side until the surface of the pieces is nice and golden brown.

Fried red fish

We are used to baking red fish in the oven, but it can also be very tasty cooked in a frying pan.

Required ingredients:

half a lemon;
salt and pepper to your taste;
two to three tablespoons of olive oil;
several red fish steaks.

Cooking process:

Sprinkle the fish with the indicated spices; you can, of course, add something else, but this is usually quite enough.
Coat the pieces on both sides olive oil and squeeze some lemon juice on them.
Heat the oil in a frying pan and place the steaks there. Fry them over high heat until a crust forms, and then for about five minutes under the lid, but at the same time reducing the heat level.

Pollock fried in a frying pan

Frying pollock fish in a frying pan is very easy. The process does not require any special set of products, but the dish turns out to be nutritious and low in calories.

Required ingredients:

any spices you want, you can take a ready-made mixture for fish;
three tablespoons of flour and vegetable oil for frying;
one or two pollock carcasses.

Cooking process:

Be sure to remove the skin from the carcass, remove the head and all excess, rinse with clean water and dry. This can be done with paper towels or naturally. Then cut the fish into pieces that are not too thick.
Pour the flour into a medium-sized container, add the selected spices to it, and mix. Dip all the pieces of fish into this mixture one by one so that they are completely covered with the spicy mixture.
Place the fish in a frying pan with oil, turn on medium heat and keep the fish on the stove until its color on both sides becomes nice and rosy. For medium-thick pieces it takes about five minutes, for those that are thicker - 8 - 10.

With a crispy crust

There are several ways to fry crusty fish. In this recipe we will consider the simplest one. If all the conditions are met, then within half an hour you will delight yourself with a crispy dish.

Required ingredients:

any fish of your choice – about 500 grams;
salt, ground black pepper and other spices;
100 grams of flour and the same vegetable oil for frying.

Cooking process:

First, prepare the fish - remove all excess, rinse it well, let it dry and divide it into medium-sized pieces. After this, sprinkle the preparations with the selected spices.
Leave the pieces for a while so they can soak in the seasonings. Turn the heat up high, pour the oil into the pan and let it get very hot.
Roll the pieces in flour and place in a preheated frying pan. Keep it until the side becomes very brown, with a crust, then turn the workpiece over to the other side and turn the heat much lower. Also finish the back side until golden brown and serve. ready dish with potatoes and fresh cucumber.

No added flour

How to fry river fish

Frying river fish practically no different from preparing any other. But there are several nuances - you need to remove the not very pleasant smell and somehow get rid of the bones.

Required ingredients:

half a glass of flour;
any seasonings as desired;
kilogram of river fish;
half a lemon.

Cooking process:

Start the process by cutting the fish; you need to remove all excess from it and, of course, cut off the head. To remove unpleasant odor, lightly spray the carcass lemon juice and let stand for 10 minutes.
Divide the fish into pieces, not very thick, wait until they dry or use paper towels.
In order not to fillet the fish to remove the bones, you need to make as many deep cuts as possible on the carcass, right up to the ridge, and be sure to fry over high heat. Small bones will simply dissolve.
Heat the skoroda, put the pieces there, rolled in spices and flour, and fry on both sides until beautifully colored.