It makes no difference where you got the fish - purchased it at the market or caught it yourself. When fried, any of them will turn out very tasty, but for this you need to know how to cook it in this way.
The process of preparing fried fish of any type is almost the same. The frying pan is thoroughly heated until the vegetable oil poured into it begins to sizzle from droplets of water or a pinch of flour. Fish, cut into portions or left whole, is coated in flour mixed with salt (it is allowed to add pepper and other spices, to your taste) and laid out on the hot surface of the frying pan. After a couple of minutes, the carcass is turned over, kept for another minute, and the fire is reduced. Next, continue frying until full readiness.
If you want to get juicy pulp, reduce the heat and cover the pan with a lid. But be careful not to burn the fish. To avoid such troubles, many people prefer to do without a lid.
The complete readiness of the fish will be indicated by the uniform color of the pulp, which is easily separated from the seeds and has lost its transparency.
But let's look at the whole process in more detail.
Preparatory activities
Having decided on the choice of fish, you need to prepare it, all the insides. This event is not very difficult if the fish fins do not prick your fingers. Be careful with the internal organs of the fish - do not crush the gall bladder, which can give the fish pulp a bitter taste. Fish heads, as a rule, are not fried in a pan. They should be separated from the carcasses in advance and used for other purposes, by boiling, for example, fish broth. The fish prepared in this way is washed with water and sprinkled with salt about ten minutes before it hits the hot metal of the frying pan. But this is not a mandatory procedure - you are allowed to salt the flour for breading.
To bread or not?
Breading in flour is the most common option for frying fish in a pan. Due to this, the fish does not stick to the surface of the pan and turns out with a crispy crust. The technology is simple - the fish is laid out on a dish, sprinkled with flour, salted, and mixed.
It is allowed to use breadcrumbs or lezon made from eggs with the addition of water or milk and spices.
Fish is fried in a frying pan and in batter. Many cooks simply pour the batter over the fish and stir it. This frying method requires additional consumption of vegetable oil.
Should you always bread your fish? There is no need for this if the fish has dense flesh. These species can easily include salmon, cod or horse mackerel. They do not bread it even if the fish is to be fried in a frying pan made of steel material with a well-polished bottom.
They also do without breading with fish that has a fairly strong skin and did not intend to remove it before cooking.
There are also a number of folk secrets. To prevent the fish from sticking to the surface during frying, the heated oil is first salted and then fish portions are placed in it. With a minimum amount of fat, fish can be grilled without breading.
Features of frying in a pan
The oil layer should be clearly visible to the eye. Before frying fish, it should be heated almost to a boil. It will be better if the fish piece is immersed halfway in oil. It should also be remembered that the features technological process Preparations for fried fish in most cases depend on the type of product itself.
Do not rush to disturb the fish pieces; wait until a strong, fried crust forms. Otherwise, when turned over to the other side, the fish will “fall apart”, losing its shape. It is best served hot.
Is it possible to speed up the frying process in a pan?
Does your portioned piece of fish have skin on one side? Then, 
After frying the flesh, reduce the flame, cover the frying pan, and do not turn the fish over.
Fried fish in a frying pan, but not fully cooked, can be placed in the oven for about fifteen minutes. In this case, pour a hundred grams of water into the frying pan so that your fish does not burn and does not turn out too dry.
We use the grill
It is recommended to fry fish that has a lot of fat. After all, in a frying pan it will most likely lose its attractiveness. But with this method, you should be prepared for one not very pleasant moment - the fish will definitely stick to the grill, and when you remove it, you will not be able to achieve neat pieces. The only way out is to completely clean the metal rods and generously lubricate them with oil.
The fish is pre-prepared in the same way as for frying in a frying pan - cleaned and washed. Large pieces You can cut them so that they do not lose their shape due to the tightening of the skin, rub with spices and salt. Fry on each side for up to ten minutes, if necessary, if the pieces are too large, the time increases. If you don't have the time or desire to clean the grill, wrap each piece of fish in foil before frying.
In case you dare to fry sea fish and if you want to eliminate its inherent odor, water it lemon juice and wait a while.
It is recommended to dry any fish ready for frying with a napkin, removing excess moisture after washing.
To achieve a golden brown crust and avoid burning, fry the fish in a frying pan in a mixture of vegetable and butter.
By placing fish pieces in milk or sour cream for about thirty minutes and then frying it in butter, you will get a more tasty product.
When frying horse mackerel or mackerel in a frying pan, moisten the pieces in beaten eggs. And only after that cover them with flour or crackers.
If the fish is intended for a cold dish, fry it exclusively in vegetable oil.
As you can see, almost anyone can fry fish in a frying pan. Don't be afraid to experiment; fry any fish in a frying pan. Remember that it not only has excellent taste, but is also very healthy.
Dancing from the stove to the computer!
I won’t reveal America to you in this post, but will simply tell you about the subtleties that you may or may not have known about for a long time.
First of all, flour.
To collapse or not? Coating fish/meat/offal etc. in flour is old school. If you do not bread the product further (for example, English breading flour-egg-breadcrumbs), then you should not roll it in flour. Although there are no ardent opponents of rolling in flour either. So both methods have their place under the sun.
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Secondly, salt.
Fish and seafood must be salted before frying. It’s better to prepare a container (for example, a plate) into which you pour a little oil, add salt, pepper, add a clove of crushed garlic, thyme, etc. And before frying, it’s good to coat the fish with this mixture.
It is better to start frying fish in vegetable oil. The frying pan must be well heated!
You should start frying pieces of fish from the skin side, if any. Place a piece of fish skin side down and press it 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. But you can do it differently so that the fish skin does not shrink during processing: make cuts on the skin, a mesh, like on fat duck breast 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 from the bottom to the middle of the piece. There is no need to turn a piece of fish over 300 times. It’s better not to touch it at all so that a good and beautiful crust forms.
Turn the piece over.
And at this moment you can add a little butter. Or you don’t have to add it. And you start pouring hot oil over the piece of fish that you have in the frying pan. Since you turned the piece of fish over, the finished side is on top and begins to dry, it needs to be fed...
Further, if you have large pieces or whole fish, then you can finish cooking in the oven, having first coated the fish well with a brush of oil!
Fish is done: the meat comes away from the bones well.
Let's start with the choice of fish. Not every fish is suitable for frying. For example, the vast majority of varieties of sea fish are not suitable in this case. This is explained by the fact that fish with low-fat meat predominate, which becomes dry and tasteless when fried. It is better to use river fish for frying. Ideal - 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 fish, you need to thoroughly wipe it with salt and then rinse it.
To ensure that the fish is evenly fried, it is cut into pieces no thicker than 3 cm, since the top layer of a thick piece may be overcooked before it is all ready. small fish 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. To do this, sliced fish should be soaked 20 minutes before frying in milk mixed with salt and pepper (1/4 cup milk, ½ teaspoon salt). Milk will eliminate the unpleasant odor and make the meat soft and tender. Fish soaked in salt will not fall apart when fried.
After soaking the fish in milk, place it in a colander, let the milk drain and blot each piece with a paper napkin to remove excess liquid. More fish I don’t add salt, because for me it’s saturated with enough salt. A little trick: I pour the flour into a plastic bag. It’s more convenient than in a plate to coat each piece on all sides.
Next, I take a frying pan and put it on the fire. It is best to fry fish in a cast iron skillet, which heats evenly. But if you don’t have one, you can use regular Teflon.
You need so much oil that the fish is half immersed in it. You shouldn’t be afraid of such an amount of oil - the fish won’t absorb the excess, but it will cover itself delicious crust and will cook evenly.
It is necessary to fry until it forms golden crust. To ensure 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. Frying will take 10-15 minutes.
That's it, the fried fish is ready. Can be served. Believe me, fish cooked according to these rules will be very tasty and tender.
Fried fish is delicious! But not every one is suitable for frying. And it's all about the meat. If it is not fatty, then the fish will turn out dry. That is why it is better to use moderately fatty and fatty varieties: carp, crucian carp, bream, eel, lamprey, carp, roach. Experts say that river fish is ideal for frying. But is it possible to refuse fried sea bass, mullet or catfish? This is a delicious and “celebration of the belly”!
Preparatory process
Purchased or caught fish must be cleaned of scales, fins, gills, tail, head and giblets removed. The exception is fish such as smelt. There is almost no need to clean it, and many people do not even cut off the head, fins and tail, but fry it whole. Fish slime is removed with salt: the entire carcass is wiped and then washed under running water.
Pay attention to the size of the fish: if it is small, it is fried whole. If it is large, then cut into portions (not too wide and not narrow - about 2.5 cm), without removing the bones, or cut until fillet is obtained. It is not recommended to remove the skin from the fish, otherwise the fish pieces will fall apart during frying (however, it is recommended to “undress” the catfish, which has a thick skin).
From a specific smell river fish There is a way to get rid of it by soaking it in milk. Add half a teaspoon of salt and a little pepper to it. Fish soaked in this sauce will not fall apart when fried, and its meat will become more tender and soft. After 20 minutes, the fish is removed from the milk and blotted in a paper napkin to remove all excess moisture.
It is also recommended to soak river fish in order to treat it from the fresh water in which it is found. different organisms, including those harmful to human health. To get rid of this dubious “addition,” the fish carcass is either rubbed with salt or vodka. And marine varieties are already treated with a natural “disinfectant”.
Fish fried in a frying pan
There are at least three ways to fry fish: in a frying pan, deep-fried and grilled. If you are going to bread it, then flour will be suitable for this purpose. Place it on a flat plate, add salt (if you soak it in milk, you don’t need to add salt again), mix flour and salt and roll each piece in this breading. Some make it simpler and more effective. Flour is poured into a plastic bag, fish pieces are placed there and then the bag is “shaken” so that all the fish fall off. This “breading” is useful only once, then the bag needs to be thrown away.
For frying, you should have a separate frying pan - with a thick bottom and only for fish. The pan must be clean and dry. Pour oil onto it and heat it to a temperature of 160-170 degrees. Now you can arrange the pieces of fish. You should not place them close to each other, but leave some distance between them. Then the pieces will not stick, and the crust formed on the fish will not come off when turning over. Fry it until golden brown on both sides. A neat crust “holds” the juice in the fish and prevents the loss of vitamins during frying. As a result, you get a wonderful, healthy and juicy dish.
Some people fry fish by simply salting it thoroughly and peppering it on all sides. But for these purposes it is better to use varieties with “thick” skin: eel, catfish, burbot, bream. If you do without oil at all, then hot frying pan fill with rock salt and wait until its grains begin to “jump”. Then the salt is removed and the fish is fried until cooked - without oil.
Deep fried fish
Friture is a French word meaning "frying in oil." In other words, deep frying is boiling oil (fat) in which various foods are cooked: potatoes, rice, pieces of chicken, fish, shrimp, donuts.
It is better to fry dense fish in boiling oil: pike perch, hake, sea bass, pollock, blue whiting, mullet. In addition, their “meat” is sticky and will not fall apart during cooking.
If you don’t have an electric fryer, then you need to prepare heat-resistant, non-enamel and non-aluminum dishes (saucepan or saucepan). Pour in fat/oil - approximately half the volume of the vessel or in a ratio of 4 to 1 to the volume of the fish. Small fish are fried whole, large fish are filleted or cut into thin long pieces. Before loading into oil, the fish is breaded or dipped in batter. You can use 4 layers as breading:
- Sifted wheat flour;
- Egg lezon - a mixture of beaten egg and milk (water or cream);
- Breaded breadcrumbs white bread and wheat flour;
- Ice cream again.
The breading process looks like this: the fish is rolled in the first layer (in flour), then lowered into the lezon, breaded in breadcrumbs and flour and released into the lezon again. This creates a dense breading layer.
Batter differs from breading and is a dough-like mass. The basic composition includes flour, eggs, water and salt. Mix two eggs and 0.5 teaspoon and beat a little with a fork, add sifted flour (0.5 cup) to the mixture, mix well to obtain a homogeneous mass. Pour 0.5 cups of cold water into the mixture last and stir some more. A liquid, creamy dough should form. This is the batter.
It's very tasty to fry fish in beer batter. For this they take 2 chicken eggs, separate the proteins and “forget” about them for a while. And sift flour (1 full glass) into the yolks, add a pinch of fish seasoning and 1 tablespoon of vegetable oil. Shake this whole mass and gradually pour in 1 glass of cold light beer. Whip the whites separately until foamy and add to the beer mixture. Stir until smooth, adding 0.5 teaspoon of salt.
Pieces or fillets of fish are rolled in flour or breaded, and then dipped in batter and quickly deep-fried. The pieces should “float freely” in the oil, so there shouldn’t be too many of them. To find out if the fish is ready, you just need to keep an eye on it: if it is covered with a golden brown crust, you can remove it from the container. The remaining oil must be removed: spread the pieces on a paper napkin so that the excess is absorbed.
You can “finish” the fish in the oven. Then they do this: spend up to 5 minutes on deep frying, 5-7 minutes on the oven.
Grilling fish is also a type of frying. Non-bony varieties with dense meat are suitable: tuna, mackerel, sea bream, pink salmon, salmon. To give the fish a special taste, it is marinated and left for 30 minutes. It is recommended to grate the carcass without marinade vegetable oil
Fish gets a very piquant taste if you first rub it with sugar and put it in the refrigerator for 30 minutes. Only then is it salted or marinated: for example, in different types of oil and soy sauce, where chopped garlic and ground ginger are added or in lemon juice with garlic. You should not get too carried away with spices and seasonings, otherwise their smell will “outweigh” the smell and taste of fish.
Oil for frying
Only refined oil is suitable for deep-frying fish. But which one exactly is your choice. You can use canola, safflower, canola, peanut, soy, olive, and only fresh. It should be noted that olive oil has a high smoke point. However peanut butter you will use several times less than usual, and besides, when deep-frying, it burns less than all other varieties. The only (but significant “minus”) of peanut butter is that it is an allergen.
Fish is also fried in a “mixture” of sunflower and butter. Instead of cream you can use pork fat. Some chefs recommend using butter as a “lining” for fish during the frying process, and when it is already browned on one side and turned over on the other. Butter like milk product, removes specific odors. Others advise frying with vegetable oil, but melt the butter and pour it over the finished fish before serving. This culinary “trick” will make the dish more tender and refined.
Before pouring oil into the frying pan, it must be well heated. An acceptable “layer” of oil is 1 cm. Ideally, the fish should be immersed halfway in the oil, but not boiling, but well heated. How can I check this? It’s very simple: if whitish smoke is released, you can start frying. By the way, heavily smoky oil needs to be replaced with “fresh” oil. It is not recommended to fry in the same oil many times: the breading particles will char and can ruin the gorgeous appearance of the dish. Don't skimp on oil!
Some people use margarine or shortening. Little secret: To avoid sticking to the pan, you need to add a little salt to it (the fat).
Note to the hostess
It is recommended to fry fried fish just before serving. Having laid it out on a platter, pour over the juice released during frying or butter, melted and warm. If the cooking recipe calls for a sauce (tomato, mayonnaise, sour cream), then it needs to be poured into a gravy boat and placed on the table next to the fish - everyone will take as much as they see fit.
The fried fish is served with a side dish: fried potatoes or vegetables (tomatoes, eggplants, zucchini, cauliflower, green pea), vegetable salads. Pasta or cereal (except rice) products are bad manners. But salted, pickled cucumbers or mushrooms, a lot of greens, lemons are what you need!
Tastyly prepared fried fish is a desirable product in the human diet, and even though many people do not consume it so often due to its high cost (some varieties are quite decent), nevertheless, almost everyone has seafood on their menu, but I think we definitely buy river products, or like me, we catch it ourselves.
Fish is prepared both on regular days and on special occasions. festive table and, if previously fish soup was mainly used to make fish soup and various soups, then today it is fried, boiled, stewed, baked in batter, grilled, deep-fried and over the fire and
Cooking recipes of this product a great many, but I decided to talk about the most in a simple way cooking fish and will tell you how to deliciously fry different varieties in a frying pan.
Classic recipe - fried fish in a frying pan in flour
You need to take:
- Any fish, preferably ready-made fillets, but carcasses with bones are also possible (cod, pollock, pangasius, blue whiting, mackerel, salmon, hake, etc.) - 1 kg.
- Any flour (pre-sieve) – 2 heaped spoons.
- Salt and seasonings to taste.
- Any vegetable oil (needed for frying).
Method for preparing fried fish step by step
1. If you purchased the fish in carcasses and are going to fry it with bones, then perhaps you should simply wash the carcasses, gut them and cut them into approximately equal pieces. I recommend at this stage to get rid of the bones, it is best to fry the fillet, it is convenient to serve it with any side dish, both for adults and for children. Cut the fish fillet into approximately equal pieces, this is necessary so that each piece is evenly fried for approximately the same time on each side.
Be sure to remove black films from the fish; they give off bitterness during cooking and spoil the entire taste of the dish. If the product is frozen, be sure to defrost it first, otherwise when frying it will release water, stew instead of frying, and simply stick to the pan.
2. Salt the finished pieces, sprinkle with spices, mix thoroughly with your hands, distributing the seasonings among the pieces. Be careful not to damage the integrity of the fish slices. If desired, it is possible to add at this stage herbs or chopped fresh dill.
3. Pour about 2 tablespoons of oil into a clean frying pan and set the appliance to heat up over high heat. Once the pan is hot, turn down the heat.
4. Roll each piece in flour on all sides and place it in a frying pan so that there is a small distance between the products, this will make it convenient to fry and turn the fish over.
5. Without covering with a lid, fry one side over medium heat, then, as soon as a beautiful crust has formed, turn the food over to the second side and continue frying.
If the fish begins to release juice into the pan, increase the heat, otherwise the product will turn out dry and may fall into pieces when turned over. The cooking time for standard pieces on one side over medium or high heat is approximately 2-4 minutes, here everything will mainly depend on the thickness of the pieces themselves.
6. Place the finished steaks on a paper towel to remove excess fat and then serve with a side dish or whatever independent dish.
Before each subsequent batch of fish, the pan should be washed. If you have pieces for 3 frying pans, you will have to thoroughly wash the device three times, otherwise the products that will be fried second or third may, firstly, burn, and, secondly, become rancid, saturated with unpleasant odors and the taste of overcooked oil.
List of required products:
- Fillet of hake, tilapia or pollock, or any other favorite fish, but not fatty – 700-900 gr.
- Any hard cheese, Russian is perfect - 200 gr.
- Eggs – 3 pcs.
- Salt and pepper – 1-2 pinches each.
- Flour – 1.5-2 tablespoons.
- Oil for frying.
- Any spices you like according to your taste.
Cooking process:
Cut the fillet (take fresh, be sure to defrost frozen, squeeze it out of the water with your hands) into pieces that are not too small, add salt, pepper, and sprinkle with any spices you like.
In a separate small deep bowl, beat the eggs, adding a spoonful of cold water.
Grate the cheese using a fine grater, mix it with the egg, add seasonings (you don’t have to add them).
Heat the oil in a frying pan; there is no need to reduce the heat, it should be above medium.
Take each piece one by one, roll in flour, and then in the cheese-egg mixture, place in a frying pan.
When the ruddy, firm, beautiful cheese crust, turn the fillet over and fry on the other side.
You can serve fish in cheese batter hot or cold; rice and potatoes are most suitable for this dish as a side dish.
Ingredients:
- Any favorite fresh fish – a kilogram.
- Flour – 3 tablespoons.
- 2 or 3 cloves of garlic, depending on your taste.
- A bunch of any greenery (cilantro, dill, parsley, young onions are great).
- 4 eggs.
- Sunflower, spices, salt - everything to your taste.
Preparation:
Wash the fish, cut off the fins, gut it, clean it if there are scales, put it on a plate or napkin and let it dry.
Divide the carcass into portions (pieces). Try to keep the pieces of fish approximately the same in thickness.
Chop the greens with a knife, add bulk seasonings, salt and mix.
Grind or pass the garlic cloves through a garlic press and add to the greens.
Rub the fish pieces with the resulting mixture and leave in the refrigerator for an hour or two.
Beat the eggs in a bowl until foamy, add a little salt and pepper.
Take out the food without removing the herbs and spices, roll in flour, then dip in the egg, place in oil heated until sizzling in a frying pan.
Fry over high heat until crusty, turn over and repeat the process until a beautiful blush forms on this side.
Fried fish served with any side dish or as a separate dish with your favorite sauces and bread. This delicacy can be eaten both hot and cold.
Fried pike with onions, deliciously cooked in pieces in a frying pan under a lid
- Pike – 2 medium-sized carcasses.
- Pepper and salt - to taste.
- 2 onions.
- Vegetable oil.
- 2 pinches of flour (no more needed).
How to make fried pike.
Gut the pike, wash it, cut it into pieces.
Salt and pepper all the pieces, add flour, mix.
Cut the onion into half rings or quarters and sauté until nicely golden brown.
Heat a frying pan with oil, place the pike, fry on both sides.
Place the onion on top of the finished fish, cover the dish with a lid for a couple of minutes and reduce the heat to low.
Open the lid, mix the ingredients, being careful not to damage the pike itself, cover again and simmer the food for another 2 minutes.
All is ready! You can serve fried pike on the table, sprinkling it on top with herbs and the onion with which it was stewed.
How to beautifully and tasty fry a small fish - capelin
Have to take:
- A kilogram of thawed capelin.
- 150 gr. corn flour.
- Salt.
Step-by-step preparation steps:
Wash the capelin, you can gut it and cut off the heads of the carcasses; if the product is too small, it is best to fry the capelin whole.
Sprinkle with salt and mix with your hands.
Add flour, mix.
Place each fish carefully at a short distance from each other in a hot frying pan and fry until done on both sides.
You will need to take:
- Mackerel – 2 pcs.
- Walnuts, kernels – approximately 150-180 g.
- Breadcrumbs - 2 spoons.
- Dry granulated garlic, spices, salt.
- 2-3 eggs.
Preparing fried mackerel with nuts:
Gut the fish, wash it, cut it lengthwise, remove the bones. As a result, from two carcasses you should get 4 servings.
Grind the nuts in a blender or with a knife, mix them with breadcrumbs.
Mix the eggs well in a separate bowl.
Dip the mackerel fillets alternately in the breading, then in the egg and fry in a frying pan over high heat. In this case, the oil should be heated before you put the fish in it to fry.
Fry the mackerel on both sides until cooked, serve with mashed potatoes, stewed vegetables or any other side dish to your taste.
When choosing fresh rather than frozen fish for frying, it is important to pay attention to its integrity and smell. Only from fresh product It can turn out to be a truly tasty and beautiful dish.
Cut large specimens into pieces, fry small ones whole.
Before frying, it is imperative to roll the fish in breading; it allows you to leave all the juices inside and get a more tender and juicy fried treat.
How to fry fish and how much (video)?
Before frying, marinate red and sea fish in wine or spices an hour or two before cooking.
Fried fish is cooked in a frying pan, as in sunflower oil, and on olive or butter. Alternatively, you can mix several types of oil.
The heat for frying should be medium to high.
If you want to get a crispy, beautiful crust, you need to fry the fish without a lid.
Happy catching and preparations!
Especially if it is cooked correctly: slightly crispy on the outside and juicy on the inside. There is no doubt that this is a very appetizing meal. Whether you purchased this product at the store or got your own catch, everyone should learn how to fry fish.
The most difficult moment in the cooking process lies in time - it is important not to dry out this delicate delicate product. That is why it is important to understand how long to fry the fish until it is fully cooked.
Which type is better?
With so many types of fish available today, it can get confusing as to which one is best. For frying, it is better to take low-fat sea or river varieties: trout, striped pollock, tilapia and cod. As a rule, white meat breeds taste best when roasted. Before frying, you need to properly cut it: freshwater species often have scales that need to be cleaned off, and also have a lot of bones, which it is advisable to select during pre-processing.
Why is this so? First of all, because for cooking in a frying pan you need to use a certain amount of vegetable or butter (what is better to fry fish in 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 broiler.
Preparatory stage
So, you have purchased a good one. You can choose what you will cook it in - flour or breadcrumbs. Using this layer of powder will give the product more texture and volume. This will also determine how long to fry the fish in a pan. If you are going to roll it in flour, first dip the pieces in a bowl of milk or raw egg for three to five minutes. This helps avoid burning.
Take a frying pan, pour in a few tablespoons of oil, preferably one specifically designed for heating to high temperatures. The latter include safflower, sunflower and oil grape seeds. You can also use melted butter, which will give the product a unique taste. In any case, the container must be well lubricated - you need to cover the bottom. No matter how long you fry the fish in a frying pan, the layer of oil should be sufficient. It is only important that the pieces do not float in it.
Like in flour?
People often avoid cooking fish for many reasons, including fear of an unpleasant smell in the apartment. But the main reason why people do not dare to undertake a culinary experiment is that many do not know how to fry fish in a frying pan in flour. This is especially true for fillets, because they are very tender.
Heat a frying pan and wait until the oil gets hot. It is advisable to sprinkle a few drops of water into it - if the contents of the container begin to hiss and splash, you can start cooking. Place the fish in the pan. It is advisable to prepare the “front” surface first. Usually the skinless side is assumed. Once your fish is in the pan, gently adjust it with a wooden spatula to prevent sticking.
Roasting time
How long to fry fish in a frying pan? This process usually takes about three to four minutes on one side. Then you should carefully turn each piece over. The fish generally takes about 10 minutes to cook for every 3cm of thickness. Obviously, most species are smaller in size. Use a wide spatula to turn pieces. Be careful not to damage the fish. Cook for another three to four minutes on the other side. You can navigate visually - the meat should turn white and be easily pierced with a fork.
Carefully lift the fish out of the pan using a spatula. Place into bowls and serve immediately with a few lemon wedges and chopped parsley.
What rules should you keep in mind?
First of all, you need to use a frying pan with a thick bottom. You need to get it very hot before you start cooking. This is done over medium heat for several minutes. It is advisable to use a non-stick steel or cast iron frying pan, but a regular one will work too. Modern cookware can ensure that the skin of the pieces will not stick, but you will not be able to get a brown crust. But you can understand how to fry without oil. Therefore, the choice depends only on you.
Sticking of the product to the dishes can occur for two reasons: either the fish is not dry enough, or the pan is not heated properly. To avoid this, be sure to wipe each piece of product with a tissue.
Use a neutral oil, such as canola or grapeseed oil, to avoid any off-odors. Heat it well in the pan - it should sizzle loudly when you add the fish.
How to make fish with crispy skin?
Almost any fish sold with the skin on can be cooked crispy. Salmon or perch are good for this purpose.
Make several shallow cuts along the edges of the fillet pieces if the skin is particularly thin. This will help prevent curling.
Sprinkle fish fillets or pieces with salt and pepper just before cooking. If you salt too early, moisture will begin to be released from the meat. This will leave the skin soggy and the meat tough and dry.
Use a pan that distributes heat evenly. Cast iron, stainless steel, or heavy-duty nonstick models are best. They are easiest to bring to the desired temperature and maintain it.
Place the pieces in the hot oil, skin side down. Using cast iron frying pan or stainless steel, the skin with the piece may stick slightly to the bottom at first. But after a while she will fall behind on her own.
From high temperatures, the protein in the meat will begin to coagulate, and the fish will begin to shrink and change shape. When this happens, the skin will remain attached only at the outer edges. Take a flexible spatula and press down on the meat until it is completely deformed. This ensures that the skin stays attached and comes out crispy.
How long to fry fish in a frying pan until crispy?
Let the fish fry on its own. Do not turn or move it around the 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 a golden brown hue on the skin, carefully slide a spatula under each piece and flip it over.
The fish will likely flake and fall apart, so be very careful. At the moment, the completion rate is about 70 percent. How long to fry fish in a frying pan until done? You only have a couple of minutes left to prepare the second side.
Side dishes for fried fish
It is advisable to serve this fillet with a side dish of lentils or any other cooked legume product. You can combine fried fish with a spoonful of yogurt mixed with olive oil, salt and pepper, as well as with fresh chopped vegetables - cucumber and radish with garlic. Perch is traditionally served on a bed of greens with vegetable salad.
You can also make a side dish in the form of cooked spinach or raw Chinese cabbage. They serve fish and fried potatoes, couscous or rice. In fact, your possibilities are endless. If desired, you can prepare one that will go well with any of the side dishes.