Fried fish in Leningrad style. How to fry fish in a pan How to fry fish

Dancing from the stove to the computer!

I won't open America to you in this post, but I'll just tell you about the subtleties that you may have known about for a long time, or maybe not.
First, the flour.

Roll or not? Flouring fish / meat / offal and stuff is old school. If you do not bread the product further (for example, English breading flour-egg-bread crumbs), then you should not roll it in flour. Although there are no ardent opponents of rolling in flour either. So both ways take place under the sun.

*
Second, salt.

Fish and seafood must be salted before frying. And it is better to prepare a container (for example, a plate), into which you pour a little oil, add salt, pepper, put a slice of crushed garlic, thyme, etc. And before frying, it is good to cover the fish with this mixture.
It is better to start frying fish in vegetable oil. The pan needs to be warmed up well!
It is necessary to start frying pieces of fish from the side of the skin, if any. Place a piece of fish skin side down and press with your hand or a spatula so that the skin does not shrink and deform the piece. You need to hold it for a couple of seconds. And you can do it in a different way so that the fish skin does not shrink during processing: make cuts on the skin, a mesh, like on duck breast fat when frying.
If it comes to portioned pieces, then you need to fry the fish on one side until you see that the readiness has reached the bottom to the middle of the piece. There is no need to turn a piece of fish 300 times. It is better not to touch it at all in order to form a nice and beautiful crust.

Turn the piece over.

And at this point, you can add a little butter. Or you may not add it. And you start pouring a piece of fish with hot oil, which is in your pan. Since you turned a piece of fish over, the already finished side is on top and begins to dry, it needs to be fed ...
Further, if you have large pieces or whole fish, then the cooking can be finished in the oven, having previously well coated the fish with a brush with oil!
Fish readiness: the meat comes off the bones well.

Let's start by choosing fish. Not every fish is good for frying. For example, the vast majority of marine fish varieties will not work in this case. This is due to the fact that fish with low-fat meat predominate among fish, which, when fried, becomes dry and tasteless. It is better to use river fish for frying. Ideally - carp or crucian carp, carp, bream, roach, tench, lamprey, eel, navaga are also suitable. Before cooking, the fish must be gutted, scaled, and the fins and tail cut off. To remove mucus from the fish, rub it thoroughly with salt and then rinse it.

So that the fish is evenly fried, it is cut into pieces no thicker than 3 cm, since the top layer of a thick piece can be overcooked before it is all ready. Small fish are fried whole. To make the fish tastier and not fall apart, you should not remove the skin before frying.

First, cut off the head just below the gill slit. Many people do not like river fish because of its specific "swamp" smell. However, it is very easy to get rid of it. To do this, the sliced fish must be soaked 20 minutes before frying in milk mixed with salt and pepper (1/4 cup milk, 1/2 teaspoon salt). Milk will eliminate the unpleasant odor, give the meat softness and tenderness. Fish soaked in salt will not fall apart when frying.

After soaking in milk, the fish must be thrown into a colander, allowed to drain off the milk and blot each piece with a paper towel to remove excess liquid. I don’t salt the fish anymore, because for me it is saturated with salt in sufficient quantities. Little trick: I put the flour in a plastic bag. It is more convenient in it than in a plate to roll each piece from all sides.

Next, I take a frying pan and put it on the fire. It is best to fry the fish in a cast iron skillet that heats up evenly. But in the absence of such, you can use ordinary Teflon.

You need so much oil so that the fish is half immersed in it. You should not be afraid of such an amount of oil - the fish will not absorb too much into itself, but it will be covered with a delicious crust and fried evenly.
Fry until golden brown. For a crispy crust, do not cover the pan with a lid. Under these conditions, it will have time to brown and will not fall apart. After the fish is fried on one side, turn it over with a wooden spatula and fry the pieces on the other side. Roasting will take 10-15 minutes.

That's it, the fried fish is ready. Can be served at the table. Believe me, fish cooked according to these rules will be very tasty and tender.

Step 1: prepare the fish.

We put the freshly frozen fish (hake or pollock - it doesn't matter that the one that is tasty, plus with a small amount of bones, which is also important) put in a medium bowl and leave it aside for a while. The component should not fully thaw, so it will be easier to clean.
Then pour ordinary water at room temperature into a deep bowl and proceed to remove the scales. For this we will use a special knife. Be sure to dip each carcass in water so that the scales do not scatter throughout the kitchen.
Next, lightly rinse the pollock or hake under running water and put it on a cutting board. Using a knife, carefully make an incision throughout the abdomen and remove the insides (although they usually do not exist in frozen fish). Then we cut off the fins and at the end thoroughly rinse the fish from all sides under running warm water.

How to fry a dish is up to you. You can cut the carcasses across into medium pieces. I like to divide the fish into fillets and serve it like this to the dinner table. In any case, rub the pieces with salt and ground white pepper on all sides, put them back in a medium bowl and leave them aside for a while.

Step 2: prepare the onions.

Using a knife, peel the onion from the husk and rinse thoroughly under running warm water. Next, put the component on a cutting board and grind it into rings, half rings, or even large cubes.
Next, we move the bulbs into a colander and rinse again under running water. We put the ingredients on kitchen paper towels and let them completely get rid of excess liquid. The onions must be dry so that they become crispy during frying. At the end, transfer the chopped ingredients to a small bowl and leave it alone for a while.

Step 3: prepare fried fish in Leningrad style.

Pour flour into a deep plate and start cooking fish in Leningrad style. Pour a little into the pan vegetable oil and put on medium heat. When the contents of the container are well warmed up, roll each piece of pollock or hake in flour and put it there. Fry the fish from all sides until a golden crust forms on the surface. With the help of a wooden spatula, we move the finished pieces onto a special plate for serving, but do not turn off the burner, but proceed to frying the onions.
We also dump the crushed components in the remaining flour so that it completely covers them, and then pour it into a clean dry colander. Shake it lightly over a sink or plate to get rid of excess free-flowing mixture.

Next, put the onion in a hot pan with a small amount of vegetable oil and fry until golden brown, stirring from time to time with improvised equipment. Attention: if necessary, add a little fat during cooking, but only a little. At the end, turn off the burner, and use a wooden spatula to move the onion into a plate with fish.

Step 4: serve fried fish in Leningrad style.

We serve still warm fish in Leningrad style to the dinner table along with such side dishes as mashed potatoes, boiled rice, other cereals, and fresh vegetable salads. The dish turns out to be very tasty and aromatic! Enjoy!
Bon appetit, everyone!

If you have a deep fat fryer, then the onions can be fried in it too. This makes the dish even tastier and more original;

Before serving, the fish can be garnished with fresh vegetables and finely chopped herbs;

Any fish you love will do for this dish. For example, it can be sturgeon, perch, rotan, notothenia and even a large goby.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

One of the most useful products for humans is fish: it contains a lot of useful microelements, polyunsaturated fatty acids, vitamins, but cooking fried fish requires a certain skill. If you know some secrets, then even a novice hostess will be able to surprise everyone with a delicate fish with an appetizing crust.

How to fry fish in a pan

Having decided to cook fried fish for the first time, housewives may face certain difficulties: for example, hake turns into porridge, and pollock begins to fall apart after defrosting. Before you cook fish in a pan, you need to choose and cut it correctly. Much depends on the variety: trout, pike, catfish or capelin are prepared in different ways. The aesthetic appearance of the dishes is given by the breading, which provides a crispy crust and a delicate taste. For her, use flour, crackers or a mixture of seasonings.

How to prepare a fish:

First, they defrost it. To do this, put frozen fish on a tray and wait for it to thaw at room temperature. Another option is to place the carcass in cold water (for 1 kg you need 2 liters). Do not defrost catfish, chum salmon, carp and any other species in warm or hot water - this will negatively affect the taste and spoil the product. A pinch of salt that is thrown into the water will help speed up the defrosting process. However, this trick can only be used for an uncut carcass.
When the product has thawed, it needs to be cleaned. The scales will be easier to lag behind if the fish is scalded with boiling water. It is more convenient to clean the carcass under running water with a metal float. Slime is well removed from the fish if you rub it with salt and rinse it under running water. It is important to gut the fish without damaging the gallbladder so that the dish does not turn out to be bitter.
Some housewives do not cook sea fish because of its specific smell, but experienced chefs know the secret of how to get rid of it. To stop the flounder smelling unpleasant, remove the skin from its dark side. Remove the cod odor by placing the fish in a vinegar solution (or pickling it with lemon). You can get rid of the smell of river fish mud by placing the carcasses in an enamel bowl, covering them with bay leaves, and pouring them with warm water.

How to fry fish deliciously:

A large carcass (salmon, salmon, trout) must be cut into pieces. It is better to fry small river fish (roach, crucian carp) whole, after making cuts on the sides.
It is recommended to marinate sea red fish in wine or sprinkle with lemon juice to improve the taste.
The fish will not stick to the pan if it is breaded in flour, eggs with breadcrumbs, and seasonings.
You can fry in olive oil or sunflower oil, add butter for taste.
Set the fire to medium.
If you want to cook deep-fried, then you should choose hake, sea bass, pike perch or catfish.

How much to fry

For those who are going to prepare a fish dish, it is important to know the cooking time. It depends on what kind of fish is fried, and the specific type of product, taste preferences are no less important. How much to fry fish in a pan? A standard piece of fish fillet should be cooked for 10 minutes on each side. If you have thin steaks, then reduce the time to 4-7 minutes. In order not to overdry the fish fillets, you can quickly fry the pieces and leave to simmer over low heat.

How to fry fish in a pan in flour

One of the lowest calorie fish dishes is the chunks fried with flour. For this, prepared pieces or fish fillets are salted, pepper, dipped in egg and flour. The taste of the dish will improve if you hold the pieces in a marinade of white wine or lemon and onions. How to fry fish in a pan with flour? You need to roll it in breading and put it in hot butter. After the pieces are fried on both sides until golden brown, put the onion left over from the pickling in the pan: this will give the dish a delicate aroma and improve the taste.

Crispy

Sometimes housewives complain that their fish does not work out with an appetizing crust that crunches pleasantly. However, there are tons of ways to make slices juicy, flavorful and tasty. It is recommended to use river fish - crucian carp or carp - for this cooking option, because marine life is often dry and tasteless. How to fry fish with a crust:

Prepare pieces up to 3 cm thick or whole carcasses. The skin is not removed.
Salt and pepper, breaded.
Fried in a preheated pan. The lid is not closed.

How to fry

There are a huge number of ways how to cook a fish: housewives have learned to fry it on the grill, deep fat, in a slow cooker, in a pan. Cooking fried fish does not take a lot of time. The secret to delicious mackerel, trout or pike lies in choosing the right product. Before buying a fish, you should pay attention to the condition of the skin and head. The product should not smell unpleasant, even frozen fish should be taken with an even color, without any foreign smell. The recipe for fried fish is chosen taking into account personal preferences and the type of product.

Typically, trout, salmon or salmon are cooked with steaks. If the slices are unevenly cut, it is recommended to separate the meat from the bone and fry the fillets with flour or other breading. Before preparing fried pieces from a frozen product, it is important to inspect the structure of the fabric: loose fish that were sold in ice glaze cannot be fried with breading. The secret to tasty morsels is a correctly chosen frying pan: a cast iron pan with low edges is ideal. You can fry the fish in mayonnaise, batter, without flour or with it. Fillets are best cooked in dough.

Pollock

Servings Per Container: 4 Persons.
Calorie content: 150 kcal per 100 g.
Purpose: dinner.
Cuisine: Russian.

Roasted pollock is an inexpensive, simple dish. Below is the step by step recipe how to cook pollock in a pan. For implementation, you need a minimum number of products. The fish is prepared quickly, therefore it can become a decoration. festive table or served for a family dinner with vegetables, rice, buckwheat. The low calorie content allows the dish to be consumed even by those who follow a diet.

Ingredients:

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

Cooking method:

The fish is thawed, peeled, cut into pieces, salted.
Beat the egg in a bowl, dip the pollock.
Dip the pieces in flour.
Set to fry until golden brown on both sides.

Pike

Servings Per Container: 5 Persons.
Calorie content: 122 kcal per 100 g.
Purpose: lunch.
Cuisine: Russian.
Complexity of preparation: easy.

One of the most simple ways pike cooking is roasting with onions. This option will be especially successful for a family dinner outside the city, when the father of the family personally catches the fish. Even an inexperienced housewife can handle the cooking process. Below is a step-by-step guide on how to cook ring pike onions... You can serve the dish with boiled potatoes, rice or other side dishes.

Ingredients:

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

Cooking method:

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

Pink salmon

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

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

Ingredients:

pink salmon (fillet) - 1 kg;
cheese - 250 g;
ghee - 150 g;
egg - 4 pcs.;
lemon - 1 pc.;
soy sauce - 1.5 tablespoons;
flour;
salt.

Cooking method:

The fish is divided into pieces, marinated in soy sauce with spices, lemon juice.
Grate cheese.
Beat eggs with flour, add cheese to them.
Dip the pink salmon in batter, fry.

Capelin

Cooking time: 15 minutes.
Servings Per Container: 5 Persons.
Calorie content: 369 kcal per 100 g.
Purpose: lunch, afternoon tea, dinner.
Cuisine: Japanese.
Complexity of preparation: easy.

Capelin belongs to the smelt family and is a very popular product. V different countries world it is used for baking, smoking, stewing, frying. Below is a quick and easy way to fry capelin. The recipe is suitable for family dinner or dinner. You can serve capelin separately as a snack or with a side dish, as hot.

Ingredients:

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

Cooking method:

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

Mackerel

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

This type of fish is rich in chemical composition, so it is worth pampering your household with fried mackerel more often. In addition to invaluable benefits to the body, the fish has a delicate, unusual taste. Fish fried on nuts is perfect for a festive table and will definitely please your guests and loved ones. The recipe is simple, however, the dish turns out to be delicious. Below are instructions on how to fry mackerel with hazelnut breading.

Ingredients:

mackerel - 800 g;
walnut kernels - 150 g;
bread crumbs - 50 g;
garlic;
spices;
salt.

Cooking method:

Cut the fish, cut into portions, pickle.
Chop the nuts, combine with breadcrumbs.
Dip the fish in an egg, breading.
Fry until tender.

Trout

Cooking time: 20 minutes.
Servings Per Container: 6 Persons.
Calorie content: 97 kcal per 100 g.
Purpose: dinner.
Cuisine: Scottish.

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

Ingredients:

trout - 1kg;
lemon - 1 pc.;
milk - 0.5 l;
oat flour - ½ cup;
greenery.

Cooking method:

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

Heck

Cooking time: 25 minutes.
Servings Per Container: 4 Persons.
Calorie content: 105 kcal per 100 g.
Purpose: lunch, dinner.
Cuisine: Mediterranean.
Complexity of preparation: easy.

If you do not know how to fry hake in a pan so that it turns out tasty, aromatic, does not crumble and looks good on the table, then you can use the recipe below. Fried hake is perfect for a traditional dinner or celebration. As a side dish for fish, you can serve mashed potatoes, boiled rice, baked vegetables or risotto.

Ingredients:

hake fillet - 0.5 kg;
onion - 1 pc.;
carrots - 1 pc.;
cheese - 100 g;
salt;
seasonings.

Cooking method:

Vegetables are peeled, chopped, fried.
The fish is divided into pieces, salted, pepper.
Layers in a pan: vegetables, pieces of hake, vegetables, mayonnaise, cheese.
Fry for 15 minutes.

Carp

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

Carp (depending on size) can be fried whole or in chunks. The recipe below for how to fry carp in a pan is classic, but a special marinade of white wine, lemon, spices is used for fish. Ground almonds add sophistication to the finished fish. It can be served with a side dish or vegetable salad. The recipe is perfect for a celebration.

Ingredients:

large carp - 1 pc .;
ground almonds - 1.5 cups;
garlic - 2 cloves;
greenery;
flour;
salt.

Cooking method:

The fish is peeled, pickled, cut into pieces, breaded.
Garlic is fried in a hot frying pan, removed.
The fish is spread in fragrant oil, fried until tender.

Perch

Cooking time: 25 minutes.
Servings Per Container: 4 Persons.
Calorie content: 180 kcal per 100 g.
Purpose: dinner.
Cuisine: Russian.
Complexity of preparation: easy.

River perches do not have many bones, so they will delight you with excellent taste, from which you can not only cook fish soup, but also make a second dish. Below is a recipe for how to cook perch in a skillet in batter. This cooking method is fast, while the batter is light and airy, and the fish is tender and juicy. The dish is served as an appetizer or with a side dish as a hot dish.

How to fry fish in a pan

How to prepare fish for frying:

First, they defrost it. To do this, put frozen fish on a tray and wait for it to thaw at room temperature. Another option is to place the carcass in cold water (for 1 kg you need 2 liters). Do not defrost catfish, chum salmon, carp and any other species in warm or hot water - this will negatively affect the taste and spoil the product. A pinch of salt that is thrown into the water will help speed up the defrosting process. However, this trick can only be used for an uncut carcass.
When the product has thawed, it needs to be cleaned. The scales will be easier to lag behind if the fish is scalded with boiling water. It is more convenient to clean the carcass under running water with a metal float. Slime is well removed from the fish if you rub it with salt and rinse it under running water. It is important to gut the fish without damaging the gallbladder so that the dish does not turn out to be bitter.
Some housewives do not cook sea fish because of its specific smell, but experienced chefs know the secret of how to get rid of it. To stop the flounder smelling unpleasant, remove the skin from its dark side. Remove the cod odor by placing the fish in a vinegar solution (or pickling it with lemon). You can get rid of the smell of river fish mud by placing the carcasses in an enamel bowl, covering them with bay leaves, and pouring them with warm water.

How to fry fish deliciously:

A large carcass (salmon, salmon, trout) must be cut into pieces. It is better to fry small river fish (roach, crucian carp) whole, after making cuts on the sides.
It is recommended to marinate sea red fish in wine or sprinkle with lemon juice to improve the taste.
The fish will not stick to the pan if it is breaded in flour, eggs with breadcrumbs, and seasonings.
You can fry in olive oil or sunflower oil, add butter for taste.
Set the fire to medium.
If you want to deep-fat your dish, you should choose hake, sea bass, pike perch or catfish.

How much to fry fish

How to fry fish in a pan in flour

How to fry crispy fish

Prepare pieces up to 3 cm thick or whole carcasses. The skin is not removed.
Salt and pepper, breaded.
Fried in a preheated pan. The lid is not closed.

Fried fish in a pan - recipe with photo

How to fry pollock in a pan

Servings Per Container: 4 Persons.
Calorie content: 150 kcal per 100 g.
Purpose: dinner.
Cuisine: Russian.

Roasted pollock is an inexpensive, simple dish. Below is a step-by-step recipe for how to cook pollock in a pan. For implementation, you need a minimum number of products. The fish is prepared quickly, therefore it can become a decoration of the festive table or be served for a family dinner with vegetables, rice, buckwheat. The low calorie content allows the dish to be consumed even by those who follow a diet.

The fish is thawed, peeled, cut into pieces, salted.
Beat the egg in a bowl, dip the pollock.
Dip the pieces in flour.
Set to fry until golden brown on both sides.

Fried pike

Servings Per Container: 5 Persons.
Calorie content: 122 kcal per 100 g.
Purpose: lunch.
Cuisine: Russian.
Complexity of preparation: easy.

One of the easiest ways to cook pike is to fry it with onions. This option will be especially successful for a family dinner outside the city, when the father of the family personally catches the fish. Even an inexperienced housewife can handle the cooking process. Below is a step-by-step guide on how to cook pike with onion rings. You can serve the dish with boiled potatoes, rice or other side dishes.

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

How to fry pink salmon in a pan

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

The fish is divided into pieces, marinated in soy sauce with spices, lemon juice.
Grate cheese.
Beat eggs with flour, add cheese to them.
Dip the pink salmon in batter, fry.

How to fry capelin

Cooking time: 15 minutes.
Servings Per Container: 5 Persons.
Calorie content: 369 kcal per 100 g.
Purpose: lunch, afternoon tea, dinner.
Cuisine: Japanese.
Complexity of preparation: easy.

Capelin belongs to the smelt family and is a very popular product. In different countries of the world, it is used for baking, smoking, stewing, frying. Below is a quick and easy way to fry capelin. The recipe is perfect for a family lunch or dinner. You can serve capelin separately as a snack or with a side dish, as hot.

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

How to fry mackerel

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

This type of fish has a rich chemical composition, so it is worth pampering your household with fried mackerel more often. In addition to invaluable benefits to the body, the fish has a delicate, unusual taste. Fish fried on nuts is perfect for a festive table and will definitely please your guests and loved ones. The recipe is simple, however, the dish turns out to be delicious. Below are instructions on how to fry mackerel with hazelnut breading.

Cut the fish, cut into portions, pickle.
Chop the nuts, combine with breadcrumbs.
Dip the fish in an egg, breading.
Fry until tender.

How to fry trout in a pan

Cooking time: 20 minutes.
Servings Per Container: 6 Persons.
Calorie content: 97 kcal per 100 g.
Purpose: dinner.
Cuisine: Scottish.

Trout is one of the most delicious and dietary fish species. She has already managed to conquer the inhabitants of many countries, including Russians. Below is a Scottish way to pan trout. Ready-made fish can be served with vegetables, baked potatoes or salad leaves. If the dish is being prepared for a holiday, you can decorate it with red caviar, lemon, or herbs.

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

How to cook delicious hake in a pan

Cooking time: 25 minutes.
Servings Per Container: 4 Persons.
Calorie content: 105 kcal per 100 g.
Purpose: lunch, dinner.
Cuisine: Mediterranean.
Complexity of preparation: easy.

Vegetables are peeled, chopped, fried.
The fish is divided into pieces, salted, pepper.
Layers in a pan: vegetables, pieces of hake, vegetables, mayonnaise, cheese.
Fry for 15 minutes.

How to fry carp

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

The fish is peeled, pickled, cut into pieces, breaded.
Garlic is fried in a hot frying pan, removed.
The fish is spread in fragrant oil, fried until tender.

How to fry perch in a pan

Cooking time: 25 minutes.
Servings Per Container: 4 Persons.
Calorie content: 180 kcal per 100 g.
Purpose: dinner.
Cuisine: Russian.
Complexity of preparation: easy.

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

Grilled fish

Cooking time: 20 minutes.
Servings Per Container: 3 Persons.
Calorie content: 98 kcal per 100 g.
Purpose: dinner.
Cuisine: European.
Complexity of preparation: medium.

Grilled fish, fried in a pan, turns out to be very unusual and refined. You can use different types, but it is better to take large varieties. The recipe below uses asp, a popular, tasty, low-calorie fish. How to fry fish in a grill pan? You need to follow the instructions - and you get an exquisite festive dish.

Fillet is cut into pieces, marinated with seasonings with salt and lemon.
Heat the frying pan with fat.
Spread out pieces of fish, fry for 3 minutes on both sides.

How to make a batter for frying fish

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

Methods for making batter for fish:

The classic version is easy to prepare. You need to beat 2 eggs in a bowl with three tablespoons of flour, salt.
Take eggs, spices and mayonnaise (for 1 egg - 1 spoonful of sauce). The resulting mixture will be runny, but will provide a thin crisp to the fried fish.
Take 2 eggs, 2 tablespoons of mayonnaise, 150 g hard cheese... Beat everything well with spices, rub the cheese on a coarse grater and add at the end.

Read more on how to cook in a grill pan and how to choose the right one for frying.

Video: fish steak in a pan

Fish dishes are the main attribute of proper nutrition, which is why to maintain the metabolic process in the body within the normal range, fish should be consumed at least 2-3 times a week. There are many ways to cook fish, but the simplest and most familiar one is frying. Intense aroma, juicy flesh and crispy golden crust - fried fish remains a welcome guest both at the holiday and, of course, in the family menu.

The benefits of fish delicacies for the normal condition of the skin and hair are invaluable, but women respect the fish not only for this. Many varieties of ocean fish are rightfully considered a dietary product: they contain little fat and it is easily digestible. It turns out. that fried fish steaks are not a hindrance to the figure.

The biggest admirers of fish are men. They are not only happy to eat fish dishes, but are actively involved in fish catching.

For the cooking process, the hostess needs to arm herself with a frying pan (preferably cast iron) and a sharp knife. An oven is an option for frying fish. First, the fish is cleaned of scales, the fins, tail, and head are separated. In the process of evisceration, you need to carefully remove the insides, avoid accidental damage to the gallbladder: bile will get on the flesh of the fish and give it a bitter taste.

Frying whole is recommended only for a small fish the size of a palm. Cut the rest into pieces of 3 centimeters for a good and even roast. Fill the pan with sunflower oil so that half a piece is immersed in it. This will not make the dish fatter - the fish simply will not absorb excess liquid. Armed with the necessary appliances and your favorite recipe, you can start cooking healthy fish dishes.

1. Fried fish (universal recipe).

River fish are very good for frying: it turns out to be just perfect. Seafood varieties are preferred by gourmets who are on a diet, since after cooking the flesh of the fish is rather dry. This recipe is an example of the correct preparation of fried fish, suitable for cooking all types of sea, ocean and river fish.

Ingredients:

fish (of any type and size) - 1 kg;
wheat flour - 3 tbsp. spoons;
fine salt, a mixture of peppers - to taste;
little vegetable and creamy;
a glass of milk if you are cooking river fish.

Cooking process.

We start the process by preparing the most important ingredient - fish. If it was in the refrigerator, then you must first defrost the carcass in the air. Trying to speed up the process with a microwave or hot water is not worth it, as it will spoil the quality of the fish.

We clean the fish from scales, cut off the head, all fins and tail. It is not advisable to remove the skin, since it keeps the fillets in a heap, and after removing the skin, the fish will simply creep over the pan when frying. We clean the mucus inside the carcass with salt and wash.

You can fry well a piece three centimeters thick, so we divide each fish into slices of this size. If the fish fits in the palm of your hand - boldly fry it whole.

If river fish species (crucian carp, bream, carp, etc.) have been chosen for the dish, then it is imperative to get rid of the specific "swamp" smell. To do this, soak the fish in a bowl with milk and salt for 25-30 minutes. Then we take out and let the excess liquid drain. You can even blot each piece with a paper towel, the fish should get dry in the pan. Flour (wheat, corn) is used as a breading.

In a frying pan, heat a mixture of vegetable and butter oils over high heat. Place the fish and fry for 5 minutes without turning it over. Then you can turn and reduce the heat to medium. Frying time is about 10-12 minutes.

The result is a fragrant fish dish with a perfect sweet taste and crispy skin.

2. Fried fish in batter.

Noble fish looks worthy on any table and in tandem with any side dish. It is almost impossible to spoil it, but it is quite possible to supplement it with high-quality ingredients. Salmon prepared according to this recipe deserves special attention and respect. The fish in the original batter with an interesting sauce will appeal to everyone.

Ingredients:

salmon steaks - 10 pcs.

For batter:

chicken eggs - 2 pcs;
sesame seeds - 3 tbsp spoons;
wheat flour - 3 tablespoons;
vegetable oil (olive) - 3 tbsp. spoons;
milk - 3 tbsp. spoons;
hard cheese - 50 gr.
fine salt, sugar, pepper and a mixture of dry herbs.

for the sauce:

milk and water - 3 tbsp each spoons;
fat sour cream 21% - 3 tbsp. spoons;
soft processed cheese - 1 pc;
spices, turmeric, bay leaf;
corn starch - 1 tbsp spoon without a slide.

We marinate salmon steaks overnight in this way: rub with salt and sugar, sprinkle with herbs and pepper, add bay leaf for aroma and leave in a cold place. Before cooking, the fish must be washed from spices and dried.

We start preparing the original batter. Put boiled eggs grated on a fine grater into a container, chopped cheese, flour, sour cream, sesame seeds, a little milk and spices, mix everything thoroughly. In the resulting batter, roll each piece of salmon.

You can fry fish in batter in a pan. If you are using a dry cooker, you do not need to add oil. If you take a cast-iron or Teflon pan for frying, then grease it with oil first.

Fry the first side of the steaks over high heat. Salt the other side a little, reduce the heat to medium and cover the pan with a lid. We fry the fish for 15 minutes.

To prepare the sauce, you just need to mix the ingredients indicated in the recipe in a bowl and beat a little with a blender.

Salmon fried in batter is served with sauce and sprigs of herbs.

3. Fried fish in a sour cream and egg omelet.

Some simple dishes can be embellished with a couple of savory additions. Classic recipe fried pike perch has played with new faces thanks to several additions to the composition.

Ingredients:

pike perch fillet - 1 kg;
chicken eggs - 2 pcs;
large bulbs - 3 pcs;
sour cream - 200-300 g;
flour - 2 tbsp. breading spoons;
spices, chopped dill and parsley;
vegetable oil.

Cooking process.

Divide the pike perch fillet into strips 4 cm wide, bread in flour and salt and fry on both sides until golden brown. We spread the loosely fried fish on a baking sheet.

Simmer onion half rings in a frying pan for 10 minutes, then send it to the fish on a baking sheet.

Sour cream-egg filling is prepared as follows: beat eggs (raw), sour cream, herbs and spices with a whisk or mixer. Fill the fish steaks and onions with the resulting mixture and put them in the oven for 25 minutes at 220 degrees.

The dish turns out to be juicy and aromatic. In addition, you do not have to fool around with a side dish, because pike perch in an omelet is two in one. It turned out to be a nice and healthy fish treat!

1. For a good roast, the thickness of the pieces should not exceed 3 cm. If you follow this simple rule, the fish will always be completely cooked.

2. For the handsome appearance it is advisable to soak the fillet in water with salt and do not remove the skin from the fish.

4. The fish is dried with paper napkins before being placed in a hot frying pan.

5. Good for frying fish cast iron cookware: it heats up evenly and cooks perfectly.

Add a comment

Categories
- Bakery products
- Dessert
- Diary
- Diaries
- Snacks
- Canning
- Cooking
- Recipes
- Recipes
- On a string to the world

Popular