How much to fry fish in a pan? Cooking Tips How to cook fried fish: Tips and recipes.

June 18, 2017 215

Fish is not only tasty, but also a useful product, as it contains a huge amount of trace elements and vitamins. True, its preparation requires certain skills and dexterity. But do not worry: little secrets will help even a novice housewife to surprise her household with a tender fish with a crispy appetizing crust.

Cooking fish for frying or the beginning of the process

The difficulties of cooking fish can wait from the very beginning and forever discourage doing this in the future. So, for example, defrosted pollock simply falls apart in the hands, and the hake resembles porridge. Before you start frying fish, you need to choose it and prepare it correctly. And this business requires certain knowledge. The method of preparation depends primarily on the variety of fish. Frying pike and capelin are significantly different from each other. The breading also affects, as which you can use:

flour;
crackers;
a mixture of various seasonings and spices.

There are also certain rules for the preparatory phase:

Defrosting. Spread the frozen carcass on a flat bowl and wait until it is completely thawed. At room temperature, this process will take a sufficient amount of time. You can put the fish in cold water, in no case use neither warm, nor even hotter, it will completely spoil the product and deprive it of all taste properties. Use a little trick: pour a pinch of ordinary table salt into the water. True, this can be done only if the fish is not cut.
Cleaning. The thawed carcass needs to be cleaned. It is most convenient to do this under the pressure of water, using a special metal brush, or having previously doused it with boiling water, then the scales will come off much easier. Unpleasant mucus will go away if you first rub the fish with salt, and then rinse this coating with running water. Gut the fish should be careful, otherwise damaging the gall bladder, you will get a bitter dish.
Elimination of a specific sea smell. Experienced cooks have long known the secret of how to get rid of the fish "darling". For flounder it is enough to remove the skin from the dark side. The smell of cod can be removed with a solution of vinegar or lemon juice. River fish can also spread a not very pleasant aroma, but it can also be removed: fill the pieces with bay leaf and pour warm water.

Frying fish: step by step technology

How to fry fish in a pan in flour? Traditionally, fish is cut into portioned slices, rolled in flour and fried in vegetable oil. And the recipe for such a dish is simple, it consists of several basic steps:

Defrost the carcass;
To clean it;
Cut into pieces no more than 3 centimeters thick. The peel does not need to be removed;
Salt, pepper the prepared ingredients for frying;
Dip them in a mixture of beaten chicken eggs;
Roll in flour;
Pour oil into a pan, heat it;
Lay the pieces of fish, fry on one side, then on the other, do not cover with a lid.

Fried pollock slices in crispy flour

You can serve the finished fish with a different side dish:

buckwheat;
rice
vegetables.

So, what ingredients will be needed for 4 servings:

400 grams of pollock;
1 chicken egg;
100 grams of flour;
salt, pepper to taste.

Cooking time is negligible - 15-20 minutes.

This dish is perfect for dinner, its calorie content is 150 kcal per 100 g.

The cooking method is to perform these simple steps:

Defrost pollock carcass;
To clear it of scales;
Cut into portions;
To salt;
Beat the egg with a whisk in a shallow bowl;
Dip the pieces of pollock first in the egg mixture, then in the flour;
Fry in hot oil on both sides until golden.

Pan fried trout in egg and flour

Delicious and tender trout can also be cooked in a pan. To do this, you need to take the following products:

trout - 1 kilogram;
lemon - half;
egg - 1 piece;
flour - two tablespoons;
sunflower oil - three tablespoons;
spices to taste.

Cooking time is 50 minutes.

Calorie content - 170 kcal per 100 g.

But the recipe for fried trout whole in flour and egg in a pan has several minor differences from cooking pollock:

You can decorate the dish with herbs and the remaining half of the lemon, served with boiled potatoes.

Last but not least tips

It is better to cut fish with large carcasses, such as salmon, trout, salmon into portioned portions, but roach or crucian carp can be fried and whole, previously cut on the sides;
To improve the taste of sea fish, they are pickled in lemon juice or wine after thawing and cleaning;
It is easy to avoid sticking to the bottom of the pan with the help of breading: flour, eggs, crackers or seasoning;
It is better to fry fish in sunflower or olive oil, if you wish, you can add a little cream;
The fire should be medium, on a fast fish burns and does not fry, as it should;
Wipe all the dishes that were used for cooking fish with vinegar or lemon juice, so you can easily remove the unpleasant odor and mucus;
It is better to immediately remove all waste after cleaning and cutting the carcass to avoid the spread of infection.

Cook with pleasure and enjoy juicy fish with a crisp.

Such dishes do not require special manipulations, the whole process is within the power of even an inexperienced hostess. However, even here there are some peculiarities. It is necessary to cook not just fish fried in oil on each side. It should turn out appetizing in appearance, very tasty and fragrant. How to fry fish to get such a result?

Well, you can even apply to holiday table. But initially, you must properly defrost it, if necessary, and clean it. Her entrails, fins and scales are removed. Then you need to separate the fillet from the bones. Sometimes a fish can have a specific smell. This problem is solved in several ways. You can hold the fish in water with vinegar (add one tablespoon per liter). It is also recommended to sprinkle it with lemon juice. To make the fish juicy and not have an unpleasant odor, it can be held in milk for a while.

Next, proceed to the frying process itself. Before you properly fry the fish, you need to decide what the portion slices will be. Perhaps the fish should be cut into pieces of a certain size, you can fry whole. Small fish is cooked whole. But at the same time make incisions on it so that it does not curl.

How to fry fish so that the pieces do not deform when frying?

Prepared fish should be sprinkled with salt and left for 15 minutes. This simple action will make it stronger and will not let it fall apart in a pan. If it belongs to sturgeon breeds, then it must be lowered into hot water for 3 minutes before frying, and then washed with cold water.

Speaking about how to fry fish properly, special attention should be paid to breading. It is necessary that the fish has a beautiful appearance and does not stick to the pan. For breading, mainly flour is used, but a more complex mixture can be made. To do this, you need to roll the fish in flour, then in a beaten egg, and after that in breadcrumbs. Such a breading will make it not only tasty, but also juicy.

When frying fish, vegetable oil is mainly used. But you can add a little cream to make the dish more flavorful. The fat in the pan should be enough so that the pieces are fried not only from below, but also from the sides. If there is little fat, then the fish will turn out to be rather dry, and if there is a lot, it will be too oily.

The oil needs to be warmed up well, and then put prepared pieces of fish in a frying pan. Pieces should not lie tightly. We make the fire on the stove medium so that the fish is browned, but does not burn.

What is the time to fry fish? This, of course, depends on the size of the pieces. But mostly the fish is not fried for very long. It is good enough to brown it on each side. If there is enough oil in the pan, then during this time it will have time to fry well.

If the fish is cooked in large quantities of oil, deep-fried, then you should choose those breeds that have a denser structure. This, for example, zander, hake or Pieces can be dipped in batter. And then dip in well-heated fat. How much to fry fish in this way? Until she gets a golden color.

kaboompics.com

At first glance, it seems that frying fish is very simple. He poured oil in a pan, sketched pieces of fish, turned it over: everything - the fish is ready. Of course, these simple manipulations will lead to some kind of result. But hardly in the end on the plate will be flavored appetizingly-fried, golden pieces of fish with an ideal taste, worthy to be served even to the festive table. But fried fish is an integral attribute of Ukrainian national cuisine and is present in many holiday menus. Let's figure out how to cook fried fish to make it 5 points

Cooking Fried Fish: Stage One - Defrost

We’ll learn the first rule: cooking fried fish is not an activity for fans to do everything quickly. And it begins a few hours before the main process -. After all, before the fish gets into the pan, it needs to be prepared. For starters - defrost correctly. And then the rush becomes the main enemy. Because you need to defrost fish in cold water (2 liters of water per 1 kg of fish) or at room temperature. And this is not so fast.

If you decide to speed up the process and defrost the fish in warm water, you risk losing taste. Hot water just boils fish. The situation with the fillet is simpler: it can be fried without defrosting. To speed up the defrosting process, one trick can be applied: pour unrefined frozen fish with cold water and throw a pinch of salt into the water (1 tsp per liter of water). Note: only unfinished fish (except for navaga) can be thawed in this way, the gutted fish will lose its taste and fried fish will turn out not so appetizing.

Clean fish

When the fish has thawed, we proceed to the next step - cleaning. The mucus from the fish is easily removed if you first wipe the fish with salt and wash. The scales are better cleaned by dipping the fish in boiling water for a second. If the fish is slippery, dip your fingers in salt and things will go faster. It is convenient to clean the fish with a metal grater under a mild stream of water. First remove all the fins from the fish, so it will be more convenient to work.

After cleaning the fish, you need to remove the insides. The main task in this case is not to damage the gallbladder, otherwise the fried fish will turn out to be bitter. If this incident nevertheless happened, try to save the situation by wiping the places that got bile, salt and rinsing with water.

Get rid of bad smell

Many types of fish have their own specific smell. Experienced culinary specialists know that this problem can also be dealt with. For example, the specific smell of flounder can be eliminated if the skin is removed from the dark side during cutting. It is easy to get rid of the smell by holding the fish for an hour in a solution (2 tablespoons per 1 liter of water) or wiping. Milk also gives an equally good effect. Pour the cod with milk and leave for a while - the fish will then become softer and tastier, and the smell will go away. The same method is suitable for other types of fish.

Smell of tina - trouble river fish. You can get rid of it in this way: the fish is cut into pieces, folded into a non-oxidizing dish and filled with finely chopped (5-6 pieces). Then it is poured with barely warm water and left for an hour. Before frying, the water drains, but the fish does not rinse.

Perfect frying basics

So, all the preparatory stages are already behind, you can start frying fish. First, cut it into portioned pieces (if the fish is large). Small fish is better to fry whole. Make small cuts on the entire surface of the small fish - this way it will not twist when frying. Chopped fish should be salted and left for 10-15 minutes. From salt, the fish will become stronger and will not crumble during frying. The taste of sea fish will improve if it is sprinkled with lemon juice before frying or left for 15-20 minutes. Portion slices of sturgeon fish should be put into hot water for 2-3 minutes before frying, and then washed with cold water.

In order for the fish to retain its shape during frying and not stick to the pan, it must be pre-breaded. You can roll the fish only in flour, or you can make a multi-layer breading of flour and breadcrumbs, fastening them with a beaten egg. Such a delicious shell will help the fish stay juicy and tasty.

So, how to cook fried fish breaded? Pour flour in one bowl, breadcrumbs in another, and break the egg in the third. Beat the egg lightly with a fork until the squirrels become a single mass. Now we take pieces of fish, blot (not three!) With a paper towel, removing excess moisture, and lower them into an egg. One, two - from above, from below ... The egg should completely cover the fish. After the fish we put in the flour. Bone and dip in the egg again. And after the egg, bread in breadcrumbs. Halibut is especially delicious in this breading.

Now you can fry. We heat the pan and pour vegetable oil into it. You can add a little butter, then the fish will be especially tasty. You need just enough fat so that the bubbles from the hot oil brown the fish from the barrels. Pour a lot - the fish will turn out unpleasantly oily, a little - dry. When the oil warms up well and begins to bubble, put the fish in it. There is more oil in the middle of the pan, so first put a piece of fish in the middle of the pan and immediately move it to the side. We fill the pan so that the fish does not lie very closely, but also not very spacious. If it’s spacious in a pan, the oil that is not occupied by the fish burns. Closely - the fish will steam, not fry. We fry the fish over medium heat: make a strong fire - the fish will shrink and burn, weak - it will turn pale, without a golden crust. So that the oil does not splatter during frying, you can cover the pan with a colander. The strong smell of fish during frying will help eliminate peeled and sliced \u200b\u200bpotatoes, laid out in oil.

Calorie content: Not specified
Time for preparing: Not indicated

Fried fish is not the most wholesome food! But how delicious! Crisp, delicate fish, amazing aroma! Agree that sometimes you can afford some conditionally harmful products. Almost any edible fish can be fried according to this simple culinary instruction: red, and white, and river, and sea, and fresh, and frozen. Therefore, be sure to learn how to cook fried fish in a pan, the recipe with a photo is so simple that even a school-age child can cook a dish with it.

Ingredients:

- fresh or fresh-frozen fish - 2 pcs .;
- wheat or corn flour - 4-5 tbsp. l .;
- spices for fish (thyme, basil, marjoram, ground mixture of peppers, etc.) - 1-2 tsp;
- odorless vegetable oil - 70-100 ml.

Cooking

1. Frozen fish must be thawed before frying. Do not do this in the oven or microwave, even in special mode. Because in the process of such defrosting, the fish is already starting to cook, and therefore it will not turn out juicy and tender. It is best to remove the fish from the freezer in advance and put them in the compartment of the main refrigerator. There, in 8-10 hours, the fish will thaw and will not lose its shape. For faster defrosting, use a bowl of cold salted water. In it, the fish unfreezes in about an hour. I used mackerel to cook this dish. But by the same principle, you can fry most other types of river or sea fish. Clean fish from scales (if required). For each carcass, cut off the heads, tails and fins, remove the entrails, rinse the fish thoroughly, and then cut it into portions, as in the photo, or cut it into fillets. If you fry carp, make a knife with a few shallow diagonal cuts to chop large bones.

2. Prepare the breading. For its basis, you can use wheat or corn flour or finely ground unsweetened crackers. Sprinkle a few spoons on a flat plate. Add salt and fish spices there. You can use both ready-made seasoning and certain types of spices, taking them with a small pinch. By the way, before frying, if you have time, you can marinate the fish in onions or mustard, garlic or any other marinade. Only it’s better not to use lemon juice, they’d better water the finished fish.

And also we suggest you find out, it turns out a very tasty dish.

3. Roll each piece of fish breaded on all sides.

4. Pour some odorless vegetable oil into the pan. Heat it well so that the fish does not stick to the bottom of the pan during frying. Lay out a batch of several pieces of fish. Fry over medium heat for 2-4 minutes on one side, then turn over and fry for about the same amount of time from the other barrel until golden brown. Remove the fried fish from the pan and place on a stack of paper towels so that the paper absorbs excess fat after frying.

Serve the fried fish in a pan to potatoes, rice, boiled pasta and other side dishes along with fresh vegetable salads or pickles. That's how simple it is to cook fried fish in a pan, the recipe with the photo is very simple, so right now go to the kitchen to cook a delicious lunch or dinner.

Bon Appetit!

especially if it is cooked correctly: slightly crispy on the outside and juicy on the inside. Undoubtedly, this is a very appetizing food. Regardless of whether you purchased this product in a store or got your own catch, everyone must learn how to fry fish.

The most difficult moment in the cooking process is time - it is important not to dry this delicate delicate product. That is why it is important to understand how much time to fry the fish until fully cooked.

Which view is better?

Since a huge number of fish species are available today, you can get confused about which one is better. For frying, it is better to take low-fat marine or river species: trout, striped pollock, tilapia and cod. Typically, breeds with white meat are fried tastiest. Before frying, you need to properly cut it: freshwater species often have scales that need to be cleaned, and also have many bones that it is advisable to choose during pre-treatment.

Why is this so? First of all, because for cooking in a pan you need to use some amount of vegetable or butter (what is better to fry fish - this is a matter of personal preference). For this reason, fatty species such as salmon, tuna or Chilean sea bass can become too oily and unappealing when cooked. These varieties are best cooked on the grill or in a roasting pan.

Preparatory stage

So, you have got a good one. You can choose what you will cook in - in flour or breadcrumbs. Using this layer of powder will give the product more texture and volume. This will also determine how much to fry the fish in the pan. If you are going to roll it in flour, pre-dip the slices in a bowl with milk or a raw egg for three to five minutes. This helps to avoid burning.

Take a frying pan, pour a few tablespoons of oil, preferably specially designed for heating to high temperatures. The latter include safflower, sunflower and grape seed oil. You can also use ghee, which will give the product a peculiar taste. In any case, the container should be well lubricated - you need to cover the bottom. No matter how much you fry the fish in the pan, a layer of oil should be sufficient. It is only important that the pieces do not float in it.

How's the flour?

People often avoid cooking fish for many reasons, including fearing an unpleasant smell in the apartment. But the main reason why people do not decide on a culinary experiment is that many do not know how to fry fish in a pan in flour. This is especially true for fillets, because it is very tender.

Preheat the pan and wait for the oil to heat. It is advisable to sprinkle a few drops of water into it - if the contents of the container begin to hiss and spray, you can start cooking. Put the fish in the pan. It is advisable to prepare the “front” surface first. Usually assumed to be skinless. After your fish is folded into the pan, gently straighten it with a wooden spatula to prevent it from sticking.

Frying time

How much to fry fish in a pan? Usually this process takes about three to four minutes on one side. Then you should carefully flip each piece. Fish is usually cooked for about 10 minutes for every 3 cm of thickness. Obviously, most species are smaller. Use a wide spatula to flip pieces. Be careful not to damage the fish. Fry for another three to four minutes on the other side. You can navigate visually - the meat should turn white and easily pierced with a fork.

Carefully lift the fish out of the pan with a spatula. Fold in plates and serve immediately on the table with a few slices of lemon and chopped parsley.

What rules do you need to keep in mind?

First of all, you need to use a pan with a thick bottom. It is very necessary to heat it before you start cooking. This is done over medium heat for several minutes. It is advisable to use a steel non-stick or cast-iron pan, but the usual one is also suitable. Modern dishes can ensure that the skin does not stick from pieces, but you can’t get a brown crust. But you can understand how to fry without oil. Therefore, the choice is up to you.

Product sticking to dishes may occur for two reasons: either the fish is not dry enough, or the pan is poorly heated. To avoid this, be sure to wipe with a cloth every piece of the product.

Use a neutral oil such as rapeseed or grape seed so that there is no foreign smell. Heat it well in a pan - it should hiss strongly when you add fish.

How to make fish with crispy skin?

Almost any fish that is sold with skin can be cooked crispy. Salmon or perch are well suited for this purpose.

Make a few shallow cuts along the edges of the fillet pieces, if the skin is especially thin. This will help prevent twisting.

Sprinkle fillets or fish slices with salt and pepper just before cooking. If you salt too early, moisture from the meat will begin to be actively released. This will make the skin moist and the meat coarse and dry.

Use a pan that distributes heat evenly. Cast iron, stainless steel or heavy models with non-stick coating are best suited. They are easiest to bring to the desired temperature and keep it.

Fold the slices in hot oil with the skin down. When using a cast-iron skillet or stainless steel, the leather with a piece may first slightly stick to the bottom. But a little later, she lags behind by herself.

From high temperature, the protein in the meat will begin to curl up, and the fish will begin to contract and change shape. When this happens, the skin will remain attached only at the outer edges. Take a flexible spatula and press the meat until it is completely deformed. This ensures that the skin remains attached and is crispy.

How much to fry the fish in a pan until crisp?

Let the fish roast on its own. Do not flip or move it in a pan. Watch the cooking process carefully to avoid burning. The skin on each piece should not reach the consistency of chips. When you can see the golden brown tint on the skin, gently stretch a spatula under each piece and turn it over.

The fish will most likely delaminate and fall apart, so be very careful. At the moment, the degree of readiness is about 70 percent. How much to fry fish in a pan until cooked? You will only have a couple of minutes to prepare the second side.

Grilled fish side dishes

Serve this fillet preferably with a side dish of lentils or any other cooked bean product. You can combine fried fish with a spoonful of yogurt mixed with olive oil, salt and pepper, as well as with freshly chopped vegetables - cucumber and radish with garlic. Perch is traditionally served on a bed of greens with a vegetable salad.

You can also make a side dish in the form of boiled spinach or raw Beijing cabbage. Served with fish and chips, couscous or rice. In fact, your possibilities are endless. If desired, you can cook which will combine well with any of the side dishes.