What fish to buy for frying. Fish dishes. How to fry fish with a crust

Fish is considered a very healthy product for humans, and if it is properly prepared, it is also tasty. A source of protein and, most importantly, phosphorus, sea and river fish contain trace elements and the famous fish oil. It is indicated for use by both children and adults. There are a great variety of recipes that illuminate cooking (if you suddenly want to have a “fish day”). We will focus our attention on some of them. And also on the features of cooking technology. How to fry fish correctly? To do this, you need to know a few culinary secrets.

Preparation stage

First, before frying fish in a frying pan, it must be prepared for this process. Thoroughly clean it of scales, gut it and separate it from the bones (if the recipe calls for fillet). If the fish is small, then you can not remove the bones, but fry them whole. This issue can be solved in another, simpler way, by buying an already cut carcass or fillet in the store. To cook in batter, you also need to remove the skin. Before frying, remove excess moisture from the product so that the oil does not splash in different directions. This can be done with a dry linen napkin.

Pan

When the fish is properly prepared, you can start frying. But first, before that, let's choose a frying pan. After all, even an inexperienced cook knows that good cookware is half the battle. So, this kitchen appliance must 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 frying pan will be suitable. By the way, today the industry also offers special “fish” ones. Use only high-quality utensils so as not to spoil the appearance of the dish and its taste and beneficial properties. The most important parameter of a frying pan is thickness. The thicker the bottom and sides of the pan, the better. The non-stick coating also plays an important role (nowadays, natural stone is considered the best, followed by Teflon and ceramics). But if you have a “grandmother’s” cast iron frying pan, that’s also good.

Oil

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

How to fry fish in a frying pan

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

How to make batter

This is a liquid dough that forms a golden crispy crust when the product is fried in it. It is usually used to prepare boneless fillet, which is not very fatty. The most commonly used fish in this case are pelengas, cod, pollock, pike perch, and hake. It is not recommended to cook red fish in batter. The dough recipe 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 do without them. Beat eggs in a bowl, add sour cream, salt and spices, mix well. Gradually, stirring, add flour. The batter should be homogeneous and free of lumps. Its thickness is like pancake batter. Diet option - without eggs, but with breadcrumbs. Dip small pieces of fillet into it - and into the frying pan!

The process itself

Place the dishes on medium heat and warm them up before frying the fish in a frying pan. Now the oil. It is necessary to pour a lot of it, bring it almost to a boil and only then add the fish. You can use breadcrumbs by rolling the product in them. Or you can use regular flour or batter. The main thing is to fry until crispy and golden brown, and not to simmer!

How long to fry different types of fish

Fry a whole small flounder or halibut (300 grams) on each side for five minutes. Fillet these fish - three minutes each. 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

You need to fry in a special deep fryer using a large amount of vegetable oil or a special one for deep frying (also vegetable). We remind you: do not use animal fats! It is best to dip the fish pieces themselves in batter, then they will not fall apart during frying, but will remain whole. You can make a batter using 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 oil is almost boiling, and the fillet pieces are small, the dish is fried very, very quickly - literally a couple of minutes. The main thing here is to carry out the necessary preliminary work. As soon as the battered fillet pieces begin to brown, use a special spatula to remove them from the fryer and place them on paper towels to dry them from excess fat. Serve with rice as a side dish or with mashed potatoes. Can be served with a salad of greens and fresh vegetables.

Grilled

If you have a quality grill, you can try using that too. So, let's fry the fish. The grill recipe is very simple. We clean the fish, gut it, cut off the heads (by the way, in some species you can not cut them off, but bake them whole). Then dry the whole carcass with prepared towels and rub with salt and spices to taste. What seasonings should I use? There are, of course, special fish ones. These include coriander, turmeric, paprika, parsley, thyme, various dried vegetables (garlic, onions, carrots). In fact, now you can buy a ready-made mixture in the store. Don't be afraid to over-salt! The fish “takes” as much white powder as it needs. Before cooking, you can grease the carcasses with vegetable oil so that our dish does not turn out too dry. But this is not necessary for fatty fish. Grill on the grill, turning over. “The taste is specific,” as a famous satirist in the USSR said. And all because birch coals give a subtle smoky aroma, and the crispy crust on the grill is amazing. Bon appetit!

No one will dispute the fact that fish is a very healthy product. It is not for nothing that the Church prescribes during Lent to give up meat in favor of the inhabitants of the seas and rivers. And nutritionists, on completely scientific grounds, recommend organizing “fish days” twice a week.

This product contains protein that is easily absorbed by the body. Such food does not cause a feeling of heaviness. rich in phosphorus, vitamins A and D, beneficial minerals, as well as unique fatty acids. Anyone who regularly consumes this food product has healthy skin, thick shiny hair, strong nails and teeth. But in addition to the benefits for the body, we would also like to get pleasure for our taste buds. Our article will tell you which fish is the most delicious. We will help you understand the species diversity of aquatic inhabitants. Culinary experts believe that there is no tasteless fish. There are only poorly cooked ones.

Something about the classification of fish

The inhabitants of the seas differ from river and lake species in the content of iodine and healthy salts in their meat. But freshwater fish are also good for health. There is a classification based on the color of the meat. Thus, red and white varieties of fish are distinguished. But real chefs take into account, first of all, the fat content of the product. From this they judge what to do with the fish - boil it, bake it, salt it, smoke it or fry it. There are universal varieties that are suitable for any type of culinary processing.

Beginning housewives will answer the question of which fish is the healthiest and tastiest: “Salmon, of course.” This family includes several species. These are salmon, salmon, chum salmon, sockeye salmon, coho salmon, pink salmon, trout, and Chinook salmon. All of them are fatty, with red or pinkish meat. Therefore, they are ideal for all types of cooking, especially baking and pickling. It is difficult to spoil such fish, and dishes made from it look beautiful and impressive on the festive table.

But salmon species cannot be called dietary food. The percentage of fat in them is more than 8%, and the calorie content is 200-250 units per 100 grams of product. Others are suitable for dietary nutrition. There are types with medium (4-8%) and low (up to 4%) fat content. Below we will look at how to cook all categories of fish.

Salmonidae

There is no answer to the question of which red fish is the most delicious. It depends entirely on personal gastronomic preferences. But it’s not for nothing that red fish is considered a holiday treat. After all, fat directly affects our taste buds.

When choosing red fish, preference should be given to marine species. They also contain iodine, which is necessary for the thyroid gland. All salmon contain omega-3 fatty acids, which protect blood vessels, prevent inflammation, lower cholesterol, stimulate brain function and regulate blood pressure. These types are ideal for many types of cooking. Since they are high in fat, they are best baked in the oven or on the grill.

How to cook red fish?

Experienced chefs will tell you that there are certain nuances in the culinary processing of different types of salmon. For example, trout is a special fish. The fat in it is concentrated in the abdomen. Therefore, it is better to bake it in foil with herbs. This will distribute the fat evenly throughout the meat. Salmon and salmon (especially Norwegian) are good for frying steaks and baking. Coho salmon and chum salmon are the least fatty species, so they are more suitable for salting.

Pink salmon does not hold its shape well. Therefore, its meat is often ground to make fish cakes. Sockeye salmon is a universal variety. This fish also has thick skin, which makes it suitable for smoking. Chinook salmon is very expensive, but it is a win-win option for the holiday table. It can be fried, salted, smoked, baked. What is the most delicious fish for soup? All salmon produce a rich broth due to their high fat content. They are gentle, so they do not add bitterness to the ear. But soups are practically not made from them due to their high cost, sometimes using heads and fins for broth.

Other types of fatty fish

Not all representatives of this category have red or pinkish meat. Fatty types of fish also include sturgeon (including sterlet). Halibut, mackerel, saury, toothfish, eel, some types of herring, omul, Caspian sprat, stellate sturgeon, beluga, saberfish, nelma, whitefish, burbot, notothenia and silver carp are very tasty and healthy. Their meat also contains 8% fat.

Mackerel is the leader in smoking. It has thick skin that will not crack during cooking. It is not for nothing that the sturgeon is called “royal”. And when asked which is the most delicious, many will name this particular inhabitant of the Caspian Sea. Sturgeon has extremely tender white meat, which is very tasty boiled, fried and baked. This fish has only one bone, which must be removed before cooking. After this, even small children can eat sturgeon without the risk of choking.

Fish soup is prepared from other types of fatty fish. Such broths turn out to be especially rich. But you should definitely add other less fatty types of fish to the soup. Silver carp, eel, and mackerel are very good for baking. Sprat, Iwasi herring and others look great fried.

Varieties of fish with moderate fat content

Representatives of the salmon family are good for everyone: their meat is beautiful, pink; they can be subjected to any method of culinary processing; dishes made from them are difficult to spoil even for a novice cook. But fish with a high fat content have one disadvantage. This is high calorie content. And for people with low stomach acidity, such food may seem too heavy. And if we ask ourselves what fish is the most delicious for frying, then salmon is not on the list of contenders.

The only exception may be river trout. It is mobile, and therefore its meat contains only 5% fat. in this category from 90 to 140 units. They are the “golden mean” among all representatives of aquatic inhabitants. They won't be too greasy if you cook them in vegetable oil in a frying pan, but they won't become dry after baking in the oven. The category of fish with moderate fat content includes: mackerel, tuna, catfish, herring, sea bass and bream, river trout, catfish, carp, carp, crucian carp. These types contain high-quality protein, making them ideal for athletes.

Low-fat varieties

If we ask ourselves the question of what is the most delicious fish among dietary products, then the answer will be the following short list. These are navaga, silver hake, pollock, haddock, and cod. The fat content of these fish is less than 1.4%. Cod contains the fewest calories (up to 70 units). Pollock, whiting and pollock have slightly higher nutritional value (less than 100 kcal).

The main value of these types of fish is that they are easily digested and almost completely absorbed by the body. These representatives of the aquatic depths must be present on the table not only of those who want to lose weight, but also of children, pregnant women and the elderly. But low-fat fish varieties are difficult to prepare. For an inept cook, they will fall apart in the frying pan and turn into dry crumbs in the oven. But skillfully prepared, these types of fish will satisfy the taste of the most demanding gourmet. In addition, they are inexpensive, so you can buy them in any supermarket.

Marine and freshwater inhabitants

There is also a simpler classification of fish - by habitat. It is not possible to answer which of the two categories is better. These fish are too different to compare. Marine species contain iodine, and freshwater species contain other useful substances. However, when purchasing, you should ask in advance which bodies of water it was taken from. Preference should be given to river trout. It simply does not survive in polluted waters.

What is the most delicious river fish? It depends primarily on your personal preferences. As a rule, eel and muksun are in the lead. The second fish is found only in the north. Its meat contains a lot of copper, fluorine and bromine. Since muksun is resistant to opisthorchiasis, it can be eaten raw. It is also delicious baked and salted. Smoked eel is a delicacy. But you can also make fish soup from it, fry it and bake it. Eel has a unique, memorable taste that cannot be confused with other types of fish.

Ukha is not just a soup, but a special dish of Russian cuisine. Usually few vegetables are put in it, because the broth should be clear. For fish soup you need to take from two to four varieties of fish. At the same time, they should be selected “wisely”. Fatty fish should be combined with lean fish.

For a long time in Rus', a distinction was made between white and black ear. For the first, richest fish, salmon or sturgeon are used. They add whitefish, pike perch, ruffe, and perch. First, a decoction is made from cheap fish, and the expensive ones are added in pieces at the end. Black fish soup is prepared from carp, cheese and asp. You can also prepare this dish from ocean fish. Sea bass, icefish, notothenia, grenadier, halibut and cod are ideal for this purpose.

A frying pan and a little vegetable oil are the best assistants for the cook in preparing various dishes. After all, frying over an open fire is one of the most ancient methods of culinary processing. Grilled fish awakens in us the memory of the primitive past of humanity.

For this processing method, only fatty varieties are chosen - salmon, salmon, chum salmon, sturgeon. But for frying in a pan, you should use a minimum of oil. Better yet, take Teflon dishes. What is the most delicious medium-fat fish suitable for frying? These are carp, river trout, flounder. You can also cook lean fish deliciously. To prevent it from falling apart and keeping its shape, you should create a “shell” for it in the form of a breading of flour or batter.

Alexander Gushchin

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

Content

One of the healthiest foods for humans is fish: it contains a lot of useful microelements, polyunsaturated fatty acids, and vitamins, but preparing fried fish requires some skill. If you know some secrets, then even a novice housewife can surprise everyone with a delicate fish with an appetizing crust.

How to fry fish in a frying pan

Having decided to cook fried fish for the first time, housewives may encounter certain difficulties: for example, hake turns into porridge, and pollock begins to fall apart after defrosting. Before you cook fish in a frying pan, you need to select and cut it correctly. Much depends on the variety: trout, pike, catfish or capelin are prepared differently. Breading gives dishes an aesthetic appearance, providing a crispy crust and delicate taste. It uses flour, crackers or a mixture of seasonings.

How to prepare the fish:

First it is defrosted. 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 (2 liters per 1 kg). You cannot 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 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 come off easier if the fish is scalded with boiling water. It is more convenient to clean the carcass under running water with a metal grater. Mucus can be easily removed from fish by rubbing it with salt and rinsing it under running water. It is important to gut the fish without damaging the gall bladder so that the dish does not turn out 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 from smelling unpleasantly, remove the skin from its dark side. The smell of cod is removed by placing the fish in a vinegar solution (or you can marinate 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 warm water over them.

How to deliciously fry fish:

A large carcass (salmon, salmon, trout) needs to 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 red sea fish in wine or sprinkle with lemon juice to improve the taste.
The fish will not stick to the pan if it is pre-breaded in flour, eggs with breadcrumbs, and seasonings.
You can fry in olive or sunflower oil, add butter for taste.
The fire is set to medium.
If you want to cook a deep-fried dish, then you should choose hake, sea bass, pike perch or catfish.

How long to fry

For those who are planning to cook 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 long to fry fish in a frying 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. To avoid drying out the fish fillet, you can quickly fry the pieces and leave to simmer over low heat.

How to fry fish in a frying pan in flour

One of the lowest calorie fish dishes is pieces fried with flour. To do this, prepared pieces or fish fillets are salted, peppered, and dipped in egg and flour. The taste of the dish will improve if you keep the pieces in a marinade of white wine or lemon and onion. How to fry fish in a frying pan with flour? You need to roll it in breading and place it in heated oil. After the pieces are fried on both sides until golden brown, put the onions left over from marinating into the frying pan: this will give the dish a subtle aroma and improve the taste.

With a crispy crust

Sometimes housewives complain that they cannot produce fish with an appetizing crust that has a pleasant crunch. However, there are many ways to make the pieces juicy, aromatic and tasty. It is recommended to use river fish - crucian carp or crucian carp - for this cooking option, because marine life often turns out 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.
Fry in a heated frying pan. The lid is not closed.

How to fry

There are a huge number of ways to cook fish: housewives have learned to fry it on the grill, deep-fry, in a slow cooker, in a frying pan. Cooking fried fish does not take much time. The secret to delicious mackerel, trout or pike lies in the right choice of product. Before you buy 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 odor. The fried fish recipe is chosen taking into account personal preferences and the type of product.

As a rule, trout, salmon or salmon are prepared as steaks. If the pieces are cut unevenly, it is recommended to separate the meat from the bone and fry the fillet 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, which was sold in an ice glaze, cannot be fried with breading. The secret to delicious pieces is the right frying pan: cast iron with low edges is ideal. You can fry fish in mayonnaise, batter, without or with flour. It is better to cook fillet in dough.

Pollock

Number of servings: 4 persons.
Calorie content of the dish: 150 kcal per 100 g.
Purpose: dinner.
Cuisine: Russian.

Fried pollock is an inexpensive, simple dish. Below is a step-by-step recipe for how to cook pollock in a frying pan. To implement it you need a minimum amount of products. The fish cooks quickly, so it can be a decoration for a holiday table or served for a family dinner with vegetables, rice, or buckwheat. Low calorie content allows the dish to be consumed even by those on a diet.

Ingredients:

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

Cooking method:

The fish is defrosted, cleaned, cut into pieces, and salted.
Beat the egg in a bowl, dip the pollock.
Dip the pieces in flour.
Fry until golden brown on both sides.

Pike

Number of servings: 5 persons.
Calorie content of the dish: 122 kcal per 100 g.
Purpose: lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

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

Ingredients:

pike – 800 g;
onion – 300 g;
pepper;
salt.

Cooking method:

The fish is cut into pieces.
Salt and pepper the pieces and leave for 15 minutes.
The onion is cut into rings and fried.
Place the pike on a hot frying pan and fry on both sides until done.
Place onions on top.

pink salmon

Number of servings: 4.
Calorie content of the dish: 350 kcal per 100 g.
Purpose: dinner.
Cuisine: European.
Difficulty of preparation: easy.

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

Ingredients:

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

Cooking method:

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

capelin

Cooking time: 15 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 369 kcal per 100 g.
Purpose: lunch, afternoon snack, dinner.
Cuisine: Japanese.
Difficulty 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, and frying. Below is a quick and easy way to fry capelin. The recipe is suitable for a family lunch or dinner. You can serve capelin separately as an appetizer or with a side dish as a main course.

Ingredients:

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

Cooking method:

Defrost the capelin, wash and add salt.
Dip in egg and flour.
Fry until done.

mackerel

Cooking time: 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 265 kcal per 100 g.
Purpose: dinner.
Cuisine: European.
Difficulty of preparation: easy.

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

Ingredients:

mackerel – 800 g;
walnut kernels – 150 g;
breadcrumbs – 50 g;
garlic;
spices;
salt.

Cooking method:

Cut the fish into portions and marinate.
Chop the nuts and combine with breadcrumbs.
Dip the fish in egg and breading.
Fry until done.

Trout

Cooking time: 20 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 97 kcal per 100 g.
Purpose: dinner.
Cuisine: Scottish.

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

Ingredients:

trout – 1kg;
lemon – 1 pc.;
milk – 0.5 l;
oatmeal – ½ cup;
greenery.

Cooking method:

The fish is cut, separated from the bones, and the skin is left on.
Combine milk with salt and spices, pour over trout pieces.
Bread the fish and fry until done.

Heka

Cooking time: 25 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 105 kcal per 100 g.
Purpose: lunch, dinner.
Cuisine: Mediterranean.
Difficulty of preparation: easy.

If you don’t know how to fry hake in a frying pan so that it turns out tasty, aromatic, doesn’t crumble and looks good on the table, then you can use the recipe below. Fried hake is suitable 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 and fried.
The fish is divided into pieces, salted and peppered.
Place in a frying pan in layers: vegetables, pieces of hake, vegetables, mayonnaise, cheese.
Fry for 15 minutes.

Carp

Cooking time: 25 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 200 kcal per 100 g.
Purpose: lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Carp (depending on size) can be fried whole or in pieces. The recipe below for frying carp in a frying pan is a classic one, but the fish uses a special marinade of white wine, lemon, and spices. Ground almonds add sophistication to the finished fish. You can serve it with a side dish or vegetable salad. The recipe is perfect for a celebration.

Ingredients:

large carp – 1 piece;
ground almonds – 1.5 cups;
garlic – 2 cloves;
greenery;
flour;
salt.

Cooking method:

The fish is cleaned, marinated, cut into pieces, and breaded.
Fry the garlic in a hot frying pan and remove.
The fish is placed in aromatic oil and fried until cooked.

Perch

Cooking time: 25 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 180 kcal per 100 g.
Purpose: dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

River perches do not have many bones, so they will delight you with an excellent taste; you can not only cook fish soup from them, but also make a second dish. Below is a recipe for how to cook perch in a frying pan 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 main course.

Ingredients:

eggs – 5 pieces;
perch fillet – 1 kg;
salt;
flour;
greenery.

Cooking method:

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

The crispy crust, incredible smell and delicate taste of fried fish are familiar to us since childhood. Today we will reveal all the secrets of cooking fried fish.

To make the fish tasty, moderately fatty, but not dry, you first need to choose the right variety. Not all fish will taste good when fried. Particular attention should be paid to such varieties as:

perch
zander
pollock
flounder
crucian carp
carp

All these varieties are distinguished by a moderate amount of bones, which means you can safely enjoy the dish.

When choosing fish in a store, pay attention to the following parameters:

the size of the fish, without the head and tail it should fit in the frying pan
shelf life, freshly caught and unfrozen fish are best suited for frying
appearance, if you notice spots on the fish or plaque, then it’s better to look at other options

Calorie content of fried fish

What can I say, any fried dish is automatically excluded from the list of healthy nutrition dishes. Per 100 g of fried fish there are 208 kcal, but there are not as many carbohydrates as, for example, in the same potato, only 10.6 g, the main share is still occupied by protein (16.6 g).

For comparison: 100 g of baked fish contains about 150 kcal. Of course, this option will not affect your figure and will be more healthy compared to fried fish.

How to fry fish correctly?

Traditionally in Russia, fish day is Thursday; everyone remembers from school and kindergarten that there will definitely be fish on the menu and in the dining room. Doctors recommend eating fish or other seafood at least once a week, because they are rich in beneficial microelements that cannot be obtained from other foods.

To fry fish, you must first prepare it:

Wash the fish under running cold water
Using a knife, open the belly and gut it, remove all the insides and dark film
Cut off the fins, tail and head
Remove scales with a special knife, starting from the tail of the fish

If you bought a small fish, you can fry it whole with head and tail, gutting the insides and removing the scales.

Fish prepared for frying can be pre-marinated, then rolled in batter and cooked in a hot frying pan for 15-20 minutes. If you are preparing river fish and want to get rid of the smell, then dip the fish pieces in milk mixed with salt and pepper for 20 minutes.

How to fry fish with a crust?

The secret to the crispy crust of the fish lies in lightly salted oil. Do not forget also that in a cold or poorly heated frying pan the fish will not have time to bake, but will only burn.

Place the fish only dry, either in batter, or after drying it with a napkin, then excess moisture will not accumulate, and a crust will immediately form on the fish that is fried in hot oil.
Do not cover the pan with a lid while frying, otherwise the fish will turn out stewed.
Remember that the fish cooks quite quickly, it takes 7-10 minutes on each side, so while you are getting carried away with the process of frying and getting a crispy crust, do not dry out the fish.

How to fry fish in a frying pan?

You can fry fish in any frying pan, but usually use pans with a non-stick coating and a thick bottom, which distribute heat evenly.

To prevent the fish from burning, even with a non-stick coating you will have to use oil. Regular sunflower oil will do, but if you want to get rid of the smell of river fish, then use extra virgin or extra virgin olive oil.

A classic recipe or how to fry fish?

When most of the dirty work is done and the fish is cleaned, it's time to start the cooking process:

Pour breading into a deep plate; the easiest option is flour. You can add your favorite herbs directly to the flour. Carefully roll each piece in breading and shake off excess flour.
Place the pieces rolled in flour into a hot frying pan with heated oil. There should be a lot of oil; the fish should be immersed in oil almost halfway through.
Let the fish fry, it usually takes 5-7 minutes for a crust to form. The oil will prevent the fish from burning, so do not rush to turn it over. Never cover the fish with a lid.
Using a wooden or silicone spatula, turn the first piece over; if it is cooked enough, turn the rest over and fry for another 5 minutes on the other side.
Carefully pierce the fish with a fork; if it is pierced easily and the meat comes away from the bone freely, then the fish is ready. Transfer the pieces to a paper towel if they are too greasy.

How to fry fish in batter?

The batter used to coat the fish before frying allows it to remain juicy. There are several recipes for fish batter, they are universal and suitable for any variety:

Classic batter consists of 2 eggs, flour and herbs. Break two eggs into a deep bowl and mix the whites with the yolks with a whisk, add 2-3 tablespoons of flour until the consistency of sour cream is formed. Then add your favorite spices, salt, basil, oregano.
Mix one egg and two tablespoons of milk, herbs, dip the fish pieces first in the mixture, and then roll in flour or breadcrumbs, then place in a frying pan.
Beer batter Men will like fish. Separate the yolks from the whites of three eggs, mix the yolks with 150 g of flour and 150 ml of beer, beat the whites into a thick foam and add to the beer mixture.
Mix three eggs, 3 tablespoons of flour, salt and 100 g of finely grated cheese in a deep bowl. When frying, the cheese will melt and form a very tasty and golden-brown crust.

Fried fish in a slow cooker

Fish can be fried not only in a frying pan, but also using modern technology. You can take care of yourself, and at this time the program will do everything for you, and you won’t have to scrub off the grease stains from the stove later.

gut the carcass of pike perch (trout) and remove scales, cut off the tail, fins and head
Rub the carcass with salt and pepper
pour oil into the bottom of the multicooker bowl and place the fish
close the lid and select the “Frying” program, cooking time – 15 minutes

Marinated fried fish

It will take approximately 25-30 minutes to prepare the marinade, and the fish will have a richer taste.

You will need:

fish - 1-2 pcs.
flour – 40 g
carrots - 300 g
onion -100 g
water – 10 g
tomato paste - 10 g
spices (pepper, salt)

Peel the carrots and onions, chop into thin strips, then place in a heated frying pan and simmer for 10-15 minutes
Add tomato paste and spices, simmer for another 10 minutes
Clean the fish from entrails and scales, cut off the tail and head, cut into pieces
Then roll in flour, place on a heated frying pan, after 5-7 minutes turn the fish over to the other side
When the fish is fried, add the vegetable marinade on top and cook for another 3-5 minutes.

Fried fish with vegetables

Vegetables will be an excellent addition to fish; for example, you can use the following recipe:

You will need:

fish (pollock, sea bass) - 1-2 pcs.
carrots - 100 g
potatoes – 200 g
onion -70 g
lemon – 50 g
spices (cloves, bay leaf, pepper, salt)

First, prepare the fish for frying, gut it, remove the scales
Rub the carcass with spices and salt, after 5-7 minutes place it on a hot frying pan, fry for 5-7 minutes on each side
While the fish is fried, peel the carrots, potatoes and onions, cut into strips
Place the vegetables in the frying pan where the fish was just fried and simmer over medium heat for 15-20 minutes
At this time, cut the lemon into slices, make several cuts on the fish and place the lemon in them
When the vegetables are sufficiently fried, place the fish on top and cook for another 3-5 minutes.
The finished dish can be decorated with fresh herbs

Fried fish with wine sauce

You will need:

fish or fish fillet - 1-2 pcs.
carrots - 100 g
potatoes – 200 g
pepper - 1 pc.
flour - 20 g
white wine -150 ml.
butter – 75 g
eggs – 2 pcs.
cream – 200 ml.
lemon – 100 g
sugar – 30 g
spices (pepper, salt)

Rinse the fish under cold water and clean it, cut off the fins and head, and cut into pieces. Pour lemon juice over the finished fish pieces for 15-20 minutes.
At this time, mix flour and spices in a separate container.
Remove the fish pieces from the juice and dry with a paper towel, roll in flour and place in a hot frying pan with preheated oil.
When the fish is fried on one side, turn it over and put 20 g of butter under each piece to create a crispy crust.
After 10 minutes of frying, the fish will be ready and can be transferred to a plate.
Heat the cream in a small saucepan or saucepan, add sugar and salt.
In a separate container, beat the eggs for a few minutes and add to the cream, bring the sauce to a boil and add the wine, cook for another 5 minutes, stirring constantly.
The fish and sauce are ready to serve; garnish the dishes with fresh herbs and vegetables.

English Fish and Chips

Walking past every London pub, you can feel the aroma of the legendary and beloved dish of all the British - fried fish and potatoes, which they call Fish and Chips. Over 60,000 tonnes of fish are eaten in the UK every year, and much of this fish is used for Fish and Chips.

To recreate this dish at home, follow the recipe.

You will need:

cod, fillet - 4 pcs.
potatoes – 600 g
starch – 40 g
flour - 150 g
beer -100 ml.
oil – 70 ml.
ice - 2 tbsp. l.
spices (pepper, salt)

Wash fish fillets, remove bones if necessary
Season the pieces with salt and pepper, then roll in flour
In a separate container, mix 50 grams of flour, starch and salt
Add beer and ice to this mixture and stir
Check how hot the oil is in the pan by throwing in a small piece of potato; it should start to fry immediately.
If the oil is ready, then dip the fish pieces one by one into the batter and place in the pan.
It will be enough to fry for 3-5 minutes on each side for doneness.
Be careful, due to temperature changes, oil splashes will fly in all directions
While the fish is frying, peel the potatoes and cut them into cubes
Heat the oil in a separate frying pan and fry the potatoes until crispy.
Serve with any sauce

Fried fish Leningrad style

Another recipe that will allow you to surprise your guests and delight your family is fried fish with onions and mushrooms. Traditionally, the cheapest white fish - cod or pangasius - was used for this dish.

You will need:

fish fillet – 650-700 g
potatoes – 400 g
onions – 1-2 pcs.
mushrooms (champignons) – 100 g
flour - 100 g
cheese-100 g
oil – 70 ml
spices (pepper, salt)

If you bought fillet, then it will be enough to rinse it well, add salt and pepper. If you bought a whole fish, then before cooking you need to gut it and clean it of all excess, leaving only the fillet.
Bread the fish pieces in flour and place in a hot frying pan, fry for 5-7 minutes on each side.
While the fish is frying, take care of the potatoes, peel them and cut them into strips, place the strips in an empty frying pan and fry until golden brown.
While the potatoes are frying, wash the mushrooms and cut into large slices, fry the mushrooms after the potatoes.
Place the potatoes on a baking sheet, salt them, then put the fish, mushrooms on top and grate the cheese on top.
Place in an oven preheated to 200 degrees for 20 minutes.
While the fish is baking, peel the onion, cut into half rings and roll in flour.
Fry the onion for a few minutes in the remaining oil, transfer to a paper towel to drain excess fat.
Garnish the dish with baked onions and serve.

Thai fried fish

Thai dishes are remembered by tourists for a long time for their unusualness and richness of taste. Thai fish can be prepared at home by following the recipe.

You will need:

fish fillet – 400 g
corn grits – 120 g
garlic - 2 cloves
soy sauce – 40 ml.
ginger - 20 g
oil – 30 ml.
sugar – 10 g
spices (mint, green onions, lemon zest, pepper, salt)

First, the fish needs to be washed, cleaned, cut into pieces and rolled in corn grits. If you can't find corn grits, cornmeal will also work.
Place the fish pieces in a heated frying pan and fry on both sides.
While the fish is frying, chop the garlic, ginger, and onion.
Place the finished fish on a plate.
Place the onion, ginger and garlic in a hot, vacated frying pan, fry for a few minutes, then add the lemon zest, mint and sugar.
You can also add chili pepper if desired. A few minutes is enough for the sauce to cook; pour it over the fish before serving.

Fried fish “under a green coat”

The fish “under a fur coat” will turn out juicy and tender, and the greens will add a new taste. The fish turns out quite spicy, so use a moderate amount of spices.

You will need:

fish (crucian carp, carp) – 2 pcs.
green onions - 5 stalks
garlic – 2 cloves
parsley - 6 stems
soy sauce - 40 ml
adjika - 50 g
khmeli-suneli - 50 g
olive oil – 40 ml.
spices (pepper, salt)

Cooking begins with the traditional preparation of the fish, clean it of scales and entrails, remove the tail, fins and head.
In a separate container, mix finely chopped herbs, soy sauce, suneli hops and oil.
Pour half the sauce onto the fish, coat all parts and the belly well from the inside, and leave to marinate for half an hour.
Dip the marinated fish in flour and place it on a hot frying pan, where it will fry for 5-7 minutes on each side.
When the fish is fried, place the remaining sauce on top and simmer over low heat for a few more minutes.
Garnish the finished dish with fresh vegetables and serve.

Chinese fried fish

The Chinese also like to treat themselves to fried spicy fish; the secret of preparation is simple - cut the fillet into small pieces and add sweet and sour sauce.

You will need:

fish fillet – 600 g
bell pepper - 2 pcs.
onion - 1 pc.
garlic – 2 cloves
olive or peanut oil – 40 ml.
vinegar – 50 g
ketchup – 50 g
starch – 70 g
spices (pepper, salt)

Wash the fish fillet and cut into small pieces, approximately 3*2 cm
Wash the onion and bell pepper, peel and finely chop
In a separate container, mix ketchup, vinegar and sugar, mix thoroughly
Roll the fillet pieces in starch and place in an already hot frying pan with hot oil.
Fry the pieces on each side, 3-5 minutes will be enough for readiness
Transfer fish to paper towel to remove excess fat.
Place the vegetables in the vacated frying pan and fry for a few minutes until golden brown, then add the sauce and simmer for another 5 minutes.
Add fish pieces to the vegetables, mix everything thoroughly to evenly distribute the sauce
Serve the dish hot; you can serve rice as a side dish.

Fried fish salad

If after cooking, for example, soup you have a small piece of fish left, then you can use it for a salad.

You will need:

fish – 100-200 gr
medium potatoes - 2 pcs.
tomatoes – 2 pcs.
onion - 1 pc.
garlic – 1 clove
lemon or lemon juice - 50 ml.
olive oil – 40 ml.
spices (pepper, salt)

Rinse the fish, remove bones and scales if necessary and sprinkle with salt and pepper, leave to marinate for 15 minutes
While the fish is marinating, peel the potatoes and cut them into large slices, boil or bake in the microwave
While the potatoes are boiling, peel the onion and cut it into half rings, place in a small container and pour in lemon juice, add a spoonful of salt and sugar.
In a hot frying pan, fry the fish on both sides and place on a paper towel, where it should cool to room temperature.
Cut the cooled fish into small pieces
Wash the tomatoes and cut into small pieces, place in a salad bowl
Add diced potatoes, fish and onions to the tomatoes, draining the marinade
You can sprinkle fresh herbs on top, for example, celery, basil, dill, carefully mix the salad and serve

Bukhara-style fried fish

It will take you about two hours to prepare Bukhara-style fried fish, but in the end you will get an amazingly tasty dish and you will not regret the effort.

You will need:

fish (carp, carp) – 1.5 -2 kg.
medium potatoes - 2 pcs.
greens (parsley, dill, cilantro) – 5-6 stems
baguette - 1 pc.
garlic - 2-3 cloves
olive oil – 40 ml.
spices (pepper, salt)

First, rinse the fish and gut it.
Cut off the fins, tail and head and place them in a saucepan, fill with water and prepare fish broth.
Add salt and a few finely chopped parsley sprigs to the broth.
While the broth is cooking, cut the fish into several pieces, salt and pepper each and set aside for half an hour.
When the broth is ready, strain it, add the finely chopped remaining herbs and garlic.
Dry the fish with a paper towel and place in a hot greased frying pan. Fry for 5-7 minutes on each side.
Dip hot pieces of fish in garlic sauce and place on a plate.
Cut the baguette into loaves, fry on both sides in an empty frying pan and pour a few teaspoons of sauce on top of each piece.
Pour the remaining garlic and herb mixture over the fish.
Cover the fish and croutons with a lid and put them in the refrigerator overnight.
Serve the dish cold with sour cream sauce.

Fried fish with oranges

The recipe is suitable for a festive dinner, and all guests will like the unusual combination.

You will need:

fish (hake, pangasius, kamabala) – 2-3 pcs.
medium-sized orange - 2 pcs.
lemon - 1 pc.
flour – 100 g
cream -100 ml.
olive oil – 40 ml.
spices (pepper, salt)

Prepare the fish for frying by removing any unnecessary parts
Rub the fish with salt and pepper, pour in lemon juice and leave to marinate for 15 minutes, during which time set the frying pan to heat up.
Dry the fish, then roll in flour, fry in a frying pan for 8-10 minutes on each side until cooked
Place the fried fish on a plate, and place the orange, cut into slices, into a hot frying pan.
After a few minutes, place the fish with the orange and pour cream on top
Simmer until the cream begins to thicken
Serve topped with sauce

Egyptian fried fish

This recipe features a combination of fish and berries that complement each other well. Mackerel is usually used, but you can substitute any other sea fish.

You will need:

fish (mackerel) – 500-600 g
juniper berries – 40 g
wheat flour – 60 g
lemon - 1 pc.
olive oil – 40 ml.
spices (pepper, cumin salt)

Clean the fish from scales, gut it, remove unnecessary parts and cut into medium-sized pieces. Sprinkle with salt and pepper and set aside for 30 minutes.
In a separate container, mix pepper, cumin and juniper, grind with a mortar.
Add lemon juice and chopped garlic to the mixture, mix everything.
Rub the resulting mixture onto the fish and leave to marinate for another 2 hours.
Dip the marinated fish in flour.
Then fry in a hot frying pan with hot oil on both sides and serve.

Sauces for fried fish

To make fried fish more delicious, do not forget to serve it with sauce. For example, several recipes for simple and quick sauces:

Potato sauce: Boil several potatoes in their jackets, peel them and puree in a blender. Add chopped garlic, chopped herbs and olive oil to the puree.
Creamy mushroom sauce: Heat the oil in a saucepan and add finely chopped mushrooms and onions to it, fry until golden brown. Then pour in 200 ml of cream and add 100 g of grated cheese, stir constantly until the cheese is completely dissolved, pepper, salt and serve.
Sour cream sauce: mix finely chopped pickled cucumber, herbs and chopped garlic with sour cream and salt, gently whisk the sauce with a fork or whisk and serve with fish.
Mustard-apple: bake one apple in the oven or microwave, then scoop out the applesauce with a spoon, add a spoonful of French mustard, salt, pepper and olive oil, mix everything thoroughly and the sauce is ready.

Not all housewives like to cook fish because of the painstaking and lengthy preparation process. To make your life easier and save time, buy already cleaned fillets and steaks and enjoy your favorite dishes that will only take you 15-20 minutes to prepare. Bon appetit and new culinary wonders to you!

Video: How to fry fish, recipe

It's no secret that fish is one of the most valuable products. Nutrients, especially in fish such as salmon, mackerel, and tuna, help prevent various heart problems, strokes, and even reduce the risk of Alzheimer's disease.

However, many are reluctant to cook fish at home because they are afraid of making a mistake in the correct choice of cooking method and combination of ingredients. Although, in fact, everything is very simple, you just need to know a few basic rules.

Which fish is better to fry, smoke, bake and boil?

Grilled fish

For grilling, it is best to choose meaty, medium-fat fish with a rich taste, such as salmon, halibut, swordfish, bream, mackerel, mackerel, trout, tench.

Before cooking, the fish must be thoroughly washed, gutted, greased with oil, sprinkled with salt and other spices, you can also pour lemon juice over it and add fresh herbs, such as a sprig of dill or horseradish. It is better to cut it into large pieces or cook it whole.

When grilling, use a clean, well-oiled grate to prevent the fish from sticking. For better and more convenient turning, use special tongs or pre-wrap the fish in aluminum foil.

Grilling time depends on the type and method of cutting the fish, so steaks are cooked for about 10 minutes, if you cook in foil, it may take half an hour, fry whole fish for 6 minutes on each side.

Baking fish is one of the healthiest ways to cook it. Using dry heat and less oil, you can cook the fish to perfection. With this method of preparation, both river fish (carp, bream, carp) and sea fish (salmon, salmon, trout, telapia, sole) are allowed, but it is best to choose something that is not very fatty.

The fish can be baked in foil, a salt crust or a special sauce; in any of these cases it will be tender, juicy and aromatic.

For an even richer taste, you should add various seasonings, vegetables and even fruits to the fish. So lemon, capers and dill go great with red fish such as salmon.

You can add salt, pepper, onion rings and a slice of lemon to white fish; rosemary, basil and fennel are also great for any type.

Fried fish

If you decide to fry fish, it is best to choose varieties with medium fat content and a slightly watery consistency, such as flounder, tilapia, sea and regular perch, cod, pollock, dorado, pike, sea bass, carp, crucian carp, hake.

Before cooking, the fish is usually cut into large pieces or filleted, rolled in flour, breadcrumbs, and egg mixture, but various sauces can also be used.

When frying, the frying pan should be hot enough, pre-lubricated with oil, this method will help cook the fish quickly and keep the fillet juicy and tender.

After a few minutes of frying at high temperature, you need to switch it to medium or low so that all the moisture does not leave and the fish is not dry.

Everyone knows the famous Russian fish soup made from sturgeon, pike or catfish. But this is not the only way to cook fish.
Varieties of red fish such as salmon, pink salmon or tuna make an excellent creamy soup, so beloved by the Scandinavians. Also great for cooking are cod, halibut, catfish and sea bass.

When cooking, the broth should consist mostly of water, but you can add a little white wine, as well as salt, herbs and vegetables to enrich the flavor of the fish.

The best herbs are thyme, rosemary, and parsley, and for vegetables use onions, carrots, and celery.

You need to cook the fish over medium or low heat, always with the lid closed, so the fish turns out to be the most tasty and aromatic.

Another great way to cook fish is smoking. Such fish turns out to be very aromatic, with a characteristic taste and is stored longer.

When smoking, it is best to choose fatty fish: mackerel, pink salmon, sea bass, fatty cod.