How to fry fish: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

How to fry fish? This question is asked by any novice hostess. At first glance, it seems that this is one of the simplest dishes. But it turns out that its preparation has its own secrets and features. After all, if you just pour oil into a frying pan, throw pieces of fish there and fry, then it is unlikely that you will have delicious golden pieces with the perfect aroma and taste on your plate. But fried fish is often cooked as one of the main dishes on the festive table, so you have to work hard here.

Preparing for cooking

Perhaps Ukrainians know best how to fry fish. After all, this is a dish of their national cuisine, it is in this country that it is included in most holiday menus. So, let's figure out in detail how to fry fish deliciously.

First you need to pay attention to its defrosting. The first rule that you should always remember is that this is not a quick matter, you need to approach it in detail and with all seriousness. Start cutting itneeded long before you start frying. Before she goes to the pan, you need to prepare her for this. And proper defrosting is an important part of the overall process. The main thing in this is not to rush. It would be correct to defrost fish in cold water at the rate of two liters of water per kilogram of fish. Or you can leave it for a few hours at room temperature.

Of course, you can speed up this process, for example, start defrosting it immediately in warm water, but in this case you risk losing the taste. In hot water, the fish will begin to cook ahead of time, because of this, it will no longer be so fragrant in a pan. We immediately admit that the situation is easier with fillets. It is allowed to fry without defrosting at all.

By the way, there is one way to speed up the defrosting process without losing the quality of the dish. To do this, you need to apply one trick. Uncut frozen fish is poured into cold water, into which s alt is thrown at the rate of one teaspoon per liter of water. But in this way, only whole fish can be thawed, with the exception of saffron cod.

Clean the fish

Before frying fish in a pan, it must be cleaned. This is the next stage after its defrosting. First, the mucus is removed, this is relatively easy to do, and then it is recommended to rub it with table s alt and wash it.

You also need to clean the scales, it will be easier to do this if you dip the fish in boiling water for a few seconds. If it is slippery and the cleaning process is not going well, they advisedip your fingers in a small amount of s alt, in this case, things will go much faster. By the way, it is convenient to clean the fish with a metal grater under a weak stream of water. Only in this case, pre-cut the fins to make it easier to work.

Be sure to remove all the insides of the fish before frying it, otherwise the dish may simply go bad. The main thing is not to touch the gallbladder, if it bursts, the fish will turn out bitter. If this nevertheless happened, you can correct the situation by treating the areas where the bile got into with s alt, and then wash it off with water.

Bad smell

One of the main problems that almost all cooks face when they wonder how to fry fish deliciously is an unpleasant smell, which is not always possible to cope with. Many types of fish have a specific, as a rule, unpleasant aroma. There are a few secrets here too.

You can eliminate the unpleasant aroma of flounder at the cutting stage if you remove the skin from the dark side. You can get rid of the unpleasant smell of cod by keeping the fish in a solution of vinegar for about an hour, it must be prepared at the rate of two tablespoons of vinegar per liter of water. Or just rubbing lemon on the fish can help too.

Milk often helps. They are recommended to pour cod and leave for half an hour. After that, not only the unpleasant smell will go away, but the finished fish will also become tastier and softer. The same method can be used with many other types of fish.

River fishsuffer from the fact that they clearly smell of mud. You can get rid of this dubious aroma if you cut the fish into pieces and cover it with finely chopped bay leaves in a non-oxidizing dish. Pour in water and leave for one hour. Before frying, the water is drained, while the fish does not need to be rinsed additionally.

Frying rules

There are a few basic rules about how to pan fry fish that you need to follow no matter what kind you cook.

When all the preparatory stages have been successfully completed, the fish is cut into small portions if it is large, and the small ones are fried whole. It is necessary to make small cuts on the entire surface so that it does not curl during frying.

Cutted fish is s alted and left to soak for about a quarter of an hour. In this case, it will become stronger and will never fall apart during the frying process. The taste of sea fish can be improved by drizzling it with lemon juice or wine vinegar and leaving it at room temperature for 20 minutes.

If you are wondering how to fry sturgeon fish, put it in hot water for a few minutes before putting it into the pan, and then rinse thoroughly with cold water.

Pre-breading will help you keep the shape of the fish, in this case you will forget that it can burn and "stick" to the pan. Before you fry fish deliciously in a pan, you can simply roll it in flour, or you can prepare a special multi-component breading from breadcrumbs.breadcrumbs and flour, adding one more egg to better hold this mixture together. This tasty shell will make your fish even juicier.

Breaded fish

To cook breaded fish, you first need to pour flour into a deep container, and breadcrumbs into another, and a chicken egg into a third.

The egg needs to be slightly beaten with a fork so that the protein and yolk turn into a single mass. After that, we take each piece of fish, dip it with a paper towel to free it from excess moisture and lower it into the egg. The egg should completely cover the fish. After that, we lower the fish into flour, then again into the egg, and only finally into crackers. Halibut cooked in this way is the tastiest.

Step by step recipe

How to fry fish in a pan? The classic recipe is that, to begin with, vegetable oil is poured into the pan, you can add a little butter to make the fish even tastier. The amount of fat should be such that the bubbles of hot oil on the sides of the fish brown it a little.

If you pour too much oil, then it will get an unpleasant oily taste, and if it is not enough, then it will be too dry. Put the fish in the pan when the oil warms up enough and begins to bubble strongly. Put the pieces of fish in the middle of the pan, where the oil is the most, and then move it to the edge. The pan must be filled with fish so that it does not lie too closely and is not very spacious. In the latter case, the oil may start to burn. And if the pieceswill be crowded, then the fish will begin to steam and languish, and not fry.

Cook the fish over medium heat. On a weak one, it will turn out to be too pale, an appetizing ruddy crust will not appear, and on too high a fire, it can burn and shrink. In the process of frying, it is not recommended to cover it with a lid, but so that the oil does not splatter much, you can cover the pan with a colander. You can eliminate the strong and, for many, unpleasant odor that is released during cooking by putting a few slices of potatoes in the pan along with the fish.

Frying fish for a long time is not recommended. You can only wait for the formation of a characteristic golden crust. Then we shift the fish to a colander and let the excess fat drain, and then send it to the oven for five to eight minutes. There, the fish will be completely fried, while it is guaranteed not to burn.

Note that if the recipe is supposed to use a large amount of vegetable oil, for example, deep-frying, then remember that only strong and hard varieties of fish are suitable for this. These include sea bass, zander, hake, catfish.

Ready-made fish is traditionally served on the table with a side dish of new potatoes, spinach, vegetables and herbs. It will be possible to emphasize the taste of fish well if you serve pickled vegetables, olives or capers with it. Now you know how to properly fry fish. To make this information even better, consider a few specific recipes.

Pollack recipe

Pollock is a tasty and extremely he althy fish, one of the mainthe advantage of which is that it has practically no bones. At the same time, it has universal gastronomic properties. How to fry pollock fish, we will tell in detail in this article.

Many people especially love her because her taste is almost perfectly combined with completely different dishes - s alty, sour and spicy, while only making their taste brighter, setting them off. The classic way to cook it is to fry it in a pan. On the table, pollock is usually served with mashed potatoes or fried potatoes, as well as sauce or gravy.

It will turn out especially tasty if you cook this fish with mayonnaise. For this we need the following ingredients:

• 500 grams pollock fillet;
• half a cup of wheat flour;
• 1 chicken egg;
• large onion;
• 1 medium carrot;
• vegetable oil;
• s alt and spices - to taste;
• 200-250 ml mayonnaise.

The photo of the fried fish that you should get as a result can be found in this article. To make everything successful, first break an egg in a bowl and beat it a little. In parallel, mix flour with spices and s alt.

Pour vegetable oil into a heated frying pan and heat it up. After that, each piece of fish must be rolled separately in an egg and flour, and then lowered into a pan. Pollock is carefully fried on both sides until a characteristic appetizing bright golden crust is formed.

At the same time, peel the onion and cut it into small cubes. Then we clean the carrots and rub on a medium grater. In another frying pan, heat the vegetable oil, fry the finely chopped onion on it. When it starts to turn a light golden hue, add carrots to the pan and continue frying the vegetable mixture.

In the pan where the fish is fried, add mayonnaise and the frying prepared in advance. Cover it with a lid and reduce the heat as much as possible, continuing to simmer for about a quarter of an hour. After that, pollock with mayonnaise is ready. According to the same recipe, you can cook this fish with sour cream, so the dish will turn out even he althier.

Fish is recommended to be served with vegetables on lettuce leaves. Top it with lemon slices. You can also cook pollock in a double boiler, it will turn out stewed.

Recipe for red fish in a pan

Red fish is considered a delicacy, so its preparation must be approached with special responsibility. You need to learn in advance how to fry fish. The recipe for such a dish may well decorate any holiday table.

For this you will need to have on hand:

• 500 grams of red fish (you can take chum, salmon or salmon);
• 2 tablespoons lemon juice;
• s alt;
• sugar;
• ground black pepper;
• garlic;
• vegetable oil.

Before frying red fish, it is recommended to marinate it. It is believed that it tastes even better if you leave it in the marinade for 30 minutes or an hour.

The fish must be cleaned. For thiswe clean it from scales, wash it, dry it with paper towels and cut it into small pieces about two centimeters thick. Sprinkle the fish with pepper, s alt, pour lemon juice and add a pinch of sugar. Then everything needs to be mixed gently. Crush three cloves of garlic with a knife and also send to the red fish. In such a marinade, it should be infused at room temperature. During this time, it is desirable to mix it several times.

Now pour vegetable oil into a preheated frying pan and fry the fish over medium heat until golden brown. This will take you about five minutes.

Then turn the fish over and fry from the other side until golden brown. If you have a thick piece of fish, or you just want to be sure that it is cooked through on all sides, you can fry it for five minutes on each side, then add heat and fry until crispy.

There is another common way to fry fish. The recipe, the photo of which is posted in this article, involves first rolling it in flour. In this case, the flour itself is recommended to be slightly s alted. During the preparation of fish in this way, it is fried until golden brown over medium heat. True, many believe that without flour it turns out much more tender.

Before serving, it is recommended to sprinkle the fish with orange or lemon juice, serve tartar sauce or orange sauce, it will be even tastier.

Fry fish in batter

Recipe for how to fry fish in batter, consider the example of cooking sole. This isvery tasty fish, and many say that cooking it is so simple that it is almost impossible to spoil it. Besides, it will take quite a bit of time.

You will need to take the following components:

• 1 kilo sole fillet;
• 1 large chicken egg;
• 5 tablespoons of mayonnaise;
• 4 tablespoons of flour;
• s alt and pepper to taste;
• vegetable oil.

Detailed cooking process

It will take you about half an hour to fry the fish. At the same time, it will take 10 minutes directly to marinate the fish. This amount of ingredients, by the way, is enough for four servings.

Fix must first be thawed, then washed, dried with paper towels, pepper, s alt and cut into portions. In such a marinade, she should spend about ten minutes.

During this time, prepare the batter. In a bowl, combine the egg and mayonnaise, add flour and beat the resulting dough with a fork. It should not be thicker than the one from which you usually cook pancakes. After that, each already marinated piece of fish must be dipped in batter, then lifted over the bowl and allowed to drain the excess dough.

Put the fish in batter in a frying pan in heated vegetable oil. Fry over medium heat, then reduce the fire, turn the fish over and fry it on the second side. It is recommended to put ready-made fish on paper napkins in order to get rid of excess fat, which can only harm the body, it is best to completely eliminate oil residuesget rid of.

On the table, fish in batter, in our case sole, is served with fresh vegetable salad dressed with sour cream or sunflower oil, or mashed potatoes. This dish is guaranteed to please your family and friends. After tasting it only once, they will demand that you cook it again and again.