How much to fry oil fish in a pan. How to fry fish in a pan: useful tips.

There are many answers to this simple question, and if you still do not know how to fry fish and all the secrets of cooking this product, we will reveal them. Each hostess, without a doubt, at least once got unsuccessful fried fish: either undercooked, or remained dry, or stuck to the pan. We will teach you how and how much to fry fish so that it always turns out perfectly.

How much to fry fish in a pan

How long it takes to fry the fish in a pan depends on whether you cook it in batter or without it. Egg and flour have one very important property, they create a crust and preserve the juiciness of the fish inside. Therefore, it often turns out that the batter is already ready, and the fish inside was raw. To prevent this from happening, you need to know how long it is to fry the fish in batter: on the one hand, on the smallest fire, to the rosy batter, then turn over and fry over medium heat until cooked. On the one hand, 10-12 minutes are obtained, and on the other, 5-7 minutes, in general, the cooking time of the fish will be 15-20 minutes.

How much to fry river fish

River fish always (even if they are not visible) contains worm eggs, so you need to fry it until cooked, do not rush. It is better to cut large river fish into pieces, and cut small fish into notches along the entire length so that small bones are well-fried.

How many minutes to fry the fish depends on its size. Diced and pre-salted slices or whole small fish should be put on well-heated oil and over low heat until golden brown for 10 minutes. Then turn over and fry for another 10 minutes until golden brown on the other hand.

Experienced housewives advise: no matter how long you fry the fish, large crucians or other fish will still be damp inside. Therefore, bring it to a brownish crust on both sides and cook in an oven heated to 200 ° C.

How much to fry fish in the oven depends on your taste, if you like it more frying, you can turn on the grill. But 7 minutes is enough for the fish to be fully cooked.

How much to fry fish in foil

Fried in foil fish with lemon and onions - a great dish! Well, who does not like, but you still need to be able to fry it properly.

Grate the fish with spices and salt, put on a pillow of onion, and put slices of lemon on top. Wrap in foil and put on a baking sheet, heat the oven to 170 ° C. How long it takes to fry the fish until cooked in the oven depends on what kind of fish it is. Any fish fillet and red fish will be ready in 20-25 minutes, and for river fish you need more time, after 35 minutes, try to be ready and, if necessary, send another 5 minutes to the oven for browning.

Fry fish Is a whole art. Real chefs have special the secrets of cooking fried fishthat make dishes not only healthy, but also incredibly tasty. In the article you will find not only tips, but alsooriginal fish recipes

The secrets of cooking fried fish

Cooking fried fish:

Stage One - Defrosting
We will learn the first rule: cooking fried fish is not an activity for those who like to do everything in a hurry. And it begins a few hours before the main process - frying. 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 your 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 fins from the fish, so it will be more convenient for you 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 of cod by holding the fish for 1 hour in a solution of vinegar (2 tablespoons per 1 liter of water) or rubbing it with lemon. 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.
   The smell of tina is the misfortune of 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 bay leaf (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 sprinkled with lemon juice or wine vinegar before frying and 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 protein and yolk 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.
   Do not keep fish for long in a pan. It is enough to fry the pieces until a golden crust appears. After the fish we put it in a colander, let the excess fat drain and place it in the oven for 5-8 minutes. There, the fish will be completely fried and, at the same time, will not burn.
   If the recipe for fried fish involves cooking in a large amount of vegetable oil (deep-fried), it must be remembered that only firm and strong breeds of fish are recommended for deep-frying - pike perch, catfish, sea bass, hake.
   To the finished fish, you can serve side dishes of potatoes, herbs, spinach, vegetables. Well emphasize the taste of fish olives, capers, salted and pickled vegetables.

Fried fish with ginger
   Starch - 2 tbsp.
   Ginger - 0.5 tsp
   Sea salt - 1 tsp
   White fish - 750 g
   Peanut Butter - 3 tbsp
   Ginger root to taste
   Green onion - 4 pcs.
   Wine red vinegar - 1 tablespoon
   Sherry - 2 tbsp.
   Soy sauce 3 - tbsp.
   Sugar - 1 tsp
   Orange juice - 3 tbsp.
Mix the cornmeal, ground ginger and salt, add the fish in parts so that it is evenly coated with flour. Heat the oil in a wok pan. We put the fish and fry for 4 minutes, from time to time carefully turning over until the fish is browned. We mix the remaining ingredients, pour them into a pan, reduce the heat, cover with a lid and fry for 4 minutes.

Fried fish with spices and garlic
   Flounder - 200 g
   Merlan - 200 g
   Cod - 200 g
   Sea language - 200 g
   Caraway seeds - 1 tsp
   Coriander - 0.5 tsp
   Anise seeds - 1 tsp
   Chilli - 0.5 tsp
   Garlic - 3 cloves
   Sunflower oil - 1000 ml
   Lettuce - 4 pcs.
   We remove the bones from the fish, remove the skin, wash and blot with paper towels. Chop fish in large pieces. Grind caraway seeds, coriander, aniseed seed, ground chili, garlic, salt in lemon juice until a homogeneous mass is obtained. We coat it with fish, which we then place in the cold for 1 hour. Fill a deep frying pan or deep fryer to half with oil and heat to 180 ° C. Fry the fish in several pieces at the same time for 2-3 minutes until golden brown. We get wet with a paper towel. Serve hot, garnishing with lettuce leaves and lemon slices.

Fried fish with cranberries
   Karasi - 1000 g
   Cranberries - 600 g
   Honey - 300 g
   Flour - 1 cup

   Salt to taste
   We clean the fish, gutting it, roll it in flour and fry in a hot frying pan in oil. Mash cranberries, squeeze the juice, add honey to the juice and evaporate almost half. Put the fried fish in a plate and pour over cranberry juice with honey.

Fish with mushroom sauce
   Halibut - 700 g
   Flour - 1 tbsp.
   Salt to taste
   Pepper - to taste
   Vegetable oil - 2 tbsp.
   Garlic - 3 cloves
   Onions - 1 pc.
   Ginger root to taste
Shiitake mushrooms - 115 g
   Green onion - 2 pcs.
   Salt and pepper the flour, and then lightly sprinkle the fish with it. Melt the butter in a large deep frying pan to 180 ° C, put the fish into it and fry for 4-5 minutes, until a crispy crust forms and the fish is browned, and then turn it on the other side for another 4-5 minutes. Meanwhile, dissolve 2 tablespoons of oil in a wok, add garlic, onion and ginger, stirring, fry for 2 minutes. Add the mushrooms and continue to fry for another 2 minutes. Pour in fish sauce, 3-4 tablespoons of water and pour green onions. Mix. Give a little boil. We spread the fish with a spatula on absorbent paper so that it “takes” the excess oil. Then we shift to a heated dish and pour the sauce with mushrooms on the fish. Decorate with green onion tassels.

Ginger fish
   Vegetable oil - 6 tbsp.
   Cod - 1000 g
   Onions - 1 pc.
   Green onion - 6 pcs.
   Grated root grated - 1 tbsp.
   Soy sauce - 1.5 tbsp.
   Sugar - 1 tsp
   Coriander - 3 pcs.
   We heat 4 tablespoons of oil in a deep wide frying pan over medium heat. We spread the fish there and fry for 5 minutes, until it is browned and the layers of meat begin to be easily separated with a knife, and then turn it on the other side for about 5 minutes. Meanwhile, heat the remaining oil in a small saucepan over medium heat, add the onions and stir, fry until browned. When the fish is ready, put it on absorbent paper so that it "takes away" excess oil, and then transfer it to a heated plate and cover to keep warm. Spread green onions, garlic and ginger in a deep wide pan. Fry, stirring, for 2-3 minutes, and then pour into a pan soy sauce and add palm sugar. Mix. Keep the pan on fire for a minute, season the mixture with black pepper, and then pour it onto the fish. Sprinkle the fish with fried onions and decorate with sprigs of greenery.

Hello! The beginning of the second half-year requires not just any strength and a lot of phosphorus for the brain. And not only for children, but also for mom. There is not always time to invent something unusual, and why, when the simplest recipe for fried fish will be an incredibly delicious dinner. Without long conversations, we take a carcass of fresh fish, and proceed to cooking.

Everyone has his own magic wand, just in case. When a minimum of ingredients allows for a short time to prepare a nutritious and mouth-watering dish. For fried fish, my “magic” component is lemon. The last few years, I almost always use it for frying and baking. So, remember how to cook fried fish in a pan according to my recipe.

Ingredients:

Fresh fish (I had a bearing) - 1 pc.
Lemon - 1 pc.
Salt to taste.
Flour is not much.

Preliminary preparation

Frying fish

Gently place the fish slices in a pan in hot oil. Fry them on one side over high heat.

When one part of the bearing is covered with a crust, turn over the pieces and after 2 minutes tighten the fire to a minimum. Cover the dishes. The fish is fried in a pan under the lid in a matter of minutes and it turns out juicy, light with a thin crisp.

Put the finished fish on a plate. If there is a lot of oil on the pieces, it is better to use a paper towel again.

For me, with this method of frying, the fish is the most delicious and soft. It breaks well, does not have a dense crust and bones are easily taken out of it.

The garnish to our dish is wonderful. And flavorful colors will be given to him by spicy crispy pikulchiki. By the way, Dmitry, who prepared cucumbers according to my recipe, if you read us, I unsubscribe to you - I have cucumbers that are completely unsalted, despite their miniature size.

and let your fish day not only on Thursdays!

Fish is found to be a very useful product for humans, and if it is properly cooked, it is also delicious. A source of protein and, most importantly, phosphorus, marine and river fish It contains trace elements and the famous fish oil. It is indicated for use by both children and adults. There are a great many recipes that illuminate cooking (if you suddenly want to arrange a "fish day"). We will focus on some of them. And also on the features of cooking technology. How to fry fish? To do this, you need to know a few culinary secrets.

Preparation stage

First, before frying the fish in a pan, it must be prepared for this process. Thoroughly clean it from the scales, gut it and separate it from the bones (if the recipe involves the use of fillets). If the fish is small, then you can not take out the bones, but fry them whole. This question can be solved in another way, easier by buying in a store an already cut carcass or fillet. For cooking in batter, you must also remove the skin. Before frying, remove excess moisture from the product so that the oil does not splatter in different directions. This can be done with a linen dry cloth.

Pan

When the fish is properly prepared, you can start frying. But first, before frying the fish, choose a pan. Indeed, even an inexperienced cook knows that good cookware in cooking is already half the battle. So, this kitchen appliance should be large enough to fry, for example, long pieces of fillet. It should be noted that the fish has a delicate structure. Therefore, not every pan will be suitable. By the way, today the industry also offers special "fish" ones. Use only high-quality dishes, so as not to spoil the appearance of the dish, and its taste, as well as useful properties. The most important parameter of the pan is the thickness. The thicker the bottom and sides of the dishes, the better. The non-stick coating also plays an important role (now it is considered to be the best of natural stone, then - teflon and ceramics). But if you have a "grandmother's" cast-iron frying pan, also not bad.

Oil

Before frying fish in a pan, you need to take care about the choice of oil. Use only vegetable! No spreads, margarines, animal fats. Before frying fish, choose a good lean oil: olive or sunflower, but not for salads, namely for frying, refined, peeled - so it will burn less.

How to fry fish in a pan

Now that all the preparatory work has been completed, you can begin the process of frying. If you have large cut pieces of fish with skin, then you need to make small cuts so that they do not change their shape. If you will fry in batter, prepare it in advance.

How to make a batter

This is a batter that forms a golden crisp when frying the product in it. It usually cooks boneless fillet, not very greasy. The most commonly used in this case are bearing, cod, pollock, zander, hake. It is not recommended to cook red fish in batter. The recipe for the dough is simple. You need to take four tablespoons of wheat flour, two eggs, 200 grams of sour cream or mayonnaise, salt and spices to taste, but you can without them. Beat eggs in a bowl, add sour cream, salt and spices, mix well. Gradually, stirring, we introduce flour. The batter should turn out homogeneous, not containing lumps. In density - like dough for fritters. Dietary option - without eggs, but with breadcrumbs. Dip small slices of fillet into it - and into the pan!

The process itself

We put the dishes on medium heat and heat them before frying the fish in a pan. Now butter. It is necessary to pour a lot of it, bring it almost to a boil and only then put the fish. You can use breadcrumbs by rolling the product in them. Or you can - ordinary flour or batter. The main thing is to fry until a crispy golden crust is formed, and not stew!

How much to fry fish of different varieties

We fry whole small flounder or halibut (300 grams) on each side for five minutes. Fillet of these fish - for three minutes. Herring, whole mackerel (up to 300 grams) - about five to six minutes. Small fish - two to three minutes on each side, turning over.

Deep-fried

It is necessary to fry in a special deep fryer using a large amount of vegetable oil or special - for deep fat (also vegetable). Remember: do not use animal fats! The fish slices themselves are best dipped in batter, then they will not fall apart when frying, but will remain whole. You can make batter on beer. It will be very tasty: five tablespoons of flour, a glass of beer, one tablespoon of starch, one egg, salt to taste. Since our butter is almost boiling, and the fillet slices are small, the dish is fried very, very quickly - literally a couple of minutes. The main thing here is to make the necessary preliminary work. As soon as the slices of the fillet in the batter begin to brown, we use a special spatula to pull them out of the fryer and put them on paper towels to dry them from excess fat. Serve with rice on a side dish or with mashed potatoes. It is possible with a salad of greens and fresh vegetables.

Grilled

If you have a quality grill, you can try using it. So, fry the fish. The recipe for grilling is very simple. We clean the fish, gutting it, cut off the heads (by the way, in some species you can don’t cut them off, but bake them whole). Then dry the whole carcass with prepared towels and sodium salt and spices to taste. What seasonings to use? There are certainly special fish ones. These include coriander, turmeric, paprika, parsley, thyme, various dried vegetables (garlic, onions, carrots). But actually, now you can buy a ready-made mixture in the store. Do not be afraid to oversalt! The fish takes as much white powder as it needs. You can lubricate the carcasses with vegetable oil before cooking so that our dish does not turn out to be too dry. But for fatty fish, this is not necessary. Fry on a wire rack, turning over. “Taste is specific,” as a satirist known in the USSR said. And all because birch coals give a delicate aroma of haze, and the crisp on the grill is amazing. Bon Appetit!

It doesn’t matter where you usually get fish from: catch it yourself or bring it from the market. Almost any fish is tasty if you fry it. But you need to be able to fry fish.

Frying fish in a pan

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

It is always better to fry the fish in a breading made from flour, otherwise it will not work, and the fish will stick to the pan tightly, no matter how much oil you pour. Flour is poured into a large bowl, and pieces of fish are crumbling in it from all sides. Some ingenious housewives pour flour into a plastic bag, and one at a time drop pieces of fish there. So the fish will be breaded in flour, and the kitchen will remain clean. Pieces of fish should not be too thick, otherwise the fish in the middle will not be fried, but burned out from the outside. Small fish do not need to be cut - they are fried whole. Panning can be done 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.

Boneless pieces of fish are placed in a preheated pan, in which preferably refined vegetable oil is poured. It is not necessary to sting oil: it is best if the fish is immersed in it to half. Butter can be mixed with butter or ghee. The main thing is to warm the oil well, then the fish will be “sealed” with a fried crust, as it were, and will not absorb excess fat. Fry should be 5-7 minutes on each side. It is very important not to disturb the fish until a firm, crispy crust forms on its bottom, otherwise the piece will simply lose its shape. Cover the pan with a lid should not be, because our goal is fried, not stewed fish. They serve the fish to the table in the heat, in the heat, otherwise it will cool, become saturated with fat and become not so tasty at all. Garnished to fried fish ordinary mashed potatoes, pasta, and just a couple of lemon slices can serve.

Grilled fish

Fish can be fried not only in a pan, but also on the grill. This method is especially good for oily fish, which in a pan usually turns into shapeless unattractive pieces. The main problem that worries people who want to taste grilled fish is that the fish sticks to the grill during the frying process. As a result, when she tries to separate the pieces of fish from this grill, they break and hopelessly spoil the mood of the cook. There is only one solution: clean the grill to a shine and grease well with oil. Grill fish are cleaned in the same way as usual, very large pieces are cut so that the contracting skin does not deform the entire piece. You can stuff fish with herbs or lemon wedges. Top fish rubbed with oil and salt and pepper. Prepared fish is placed on the grill over a well-grilled grill and fried for about 10 minutes on each side. If the pieces are very thick, the frying time is increased. If you are still afraid not to cope with the sticky grid, wrap the pieces of fish in foil: the fish will still turn out to be very tasty.