ᐉ How to cook fish fillet in a frying pan

Delicious fried fish - simple recipes for frying fish in a frying pan

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.

They prepare fish both on ordinary days and for the holiday table, and if previously fish soup and various soups were mainly made from fish, today it is fried, boiled, stewed, baked in batter, grilled, deep-fried and over the fire and cooked with marinades.

There are a great many recipes for preparing this product, but I decided to talk about the simplest way to cook fish and tell you how to deliciously fry different varieties in a frying pan.

Why does fish fall apart when fried?

There are several reasons why fish falls apart during the frying process. Let's look at each one in more detail:

Most often, fish that has been frozen multiple times falls apart. Usually there is a lot of ice on such fish. It also has dull skin and may be deformed. Carcasses stuck to each other also indicate that the fish has already been defrosted and frozen again several times. It is better not to buy such fish, but if you do buy it, cook it in foil or process it into minced meat.

Classic recipe - fried fish in a frying pan in flour

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, you can add herbs or chopped fresh dill at this stage.

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 as a separate 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.

Finally, useful tips

It is better to cut fish with a large carcass, such as salmon, trout, into portioned pieces, but roach or crucian carp can be fried whole, having previously cut on the sides;
To improve the taste of sea fish, at the preparatory stage, after defrosting and cleaning, it is marinated in lemon juice or wine;
It is easy to avoid sticking to the bottom of the pan using breading: flour, eggs, crackers or seasoning;
It is better to fry fish in sunflower or olive oil; if desired, you can add a little butter;
The heat should be medium, otherwise the fish will burn and not cook properly;
Wipe all utensils that were used for cooking fish with vinegar or lemon juice, this will easily remove unpleasant odors and mucus;
It is better to immediately remove all waste after cleaning and cutting the carcass to avoid the spread of infection.

Cook with pleasure and enjoy juicy fish with a crispy crust.

Fish fried in a pan with cheese

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.

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 a golden, firm, beautiful cheese crust has formed, 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.

Fish dishes for the festive table recipes with photos 2021

Products (for 6 servings):

Fish fillet (cod, hake, pollock, pike perch) - 600 g
Hard cheese - 50 g
Mushrooms - 6 pcs.
Salt - 1 teaspoon (to taste)
Pepper - 0.5 teaspoon (to taste)
Flour - 2-3 tbsp. spoons (how much will it take)
Vegetable oil (for frying) - 3 tbsp. spoons (how much will it take)
Sour cream sauce:
Sour cream 15% - 2.5 cups
Salt - 0.5 teaspoon (to taste)
Pepper - 0.25 teaspoon (to taste)

Step-by-step photo recipe:

Products for preparing fish baked with sour cream sauce.
Cut the fish fillet into pieces, add salt and pepper.
Then roll in flour.
Heat a frying pan, pour in vegetable oil. Place fish in hot oil.
Fry the fish on both sides in oil over medium heat until golden (1-2 minutes on each side).
Finely chop fresh mushrooms and fry separately in oil (over medium heat, stirring, 2-3 minutes).
Turn on the oven.
Place fish and mushrooms in a frying pan.
Make sour cream sauce. To do this, add salt and pepper to the sour cream to taste. Beat well.
Pour sour cream sauce over the fish.
Grate the cheese on a coarse grater.
Sprinkle the fish with grated cheese and drizzle with oil.
Place the fish on the middle shelf and bake in the oven until golden (at 190 degrees for 10-15 minutes).
Fish with sour cream sauce is ready. Bon appetit!

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.

Mackerel fried according to Egyptian recipe

Required components:

Mackerel - 500 g;
Wheat flour - 2 tbsp;
Vegetable oil - 3 tbsp;
Juniper berries - 3-5 pcs;
Black pepper - 5 peas;
Cumin seeds - 1 tsp;
Garlic - 3-4 cloves;
Lemon - 1 piece;
Salt - to taste.

Mackerel fried according to Egyptian recipe

Cooking process:

First, wash the lemon under cold water, cut it into two parts and squeeze its juice into a separate container.
Peel the garlic and chop it using a special press, a fine grater or finely chop it with a knife.
Place cumin, pepper and juniper in a mortar and grind everything thoroughly.
Add lemon juice and garlic to the spices in the mortar and stir.
Wash the fish, peel it, gut it, cut it into pieces. Sprinkle the pieces with salt and leave for half an hour.
Brush the mackerel pieces with a mixture of spices and lemon juice, distribute everything thoroughly, cover with a lid and leave to marinate for an hour.
Next, pour a little flour into a deep plate and roll the mackerel pieces in it.
Place the frying pan on the fire and heat the vegetable oil in it. Place the mackerel and fry until golden brown on both sides. Bon appetit!

How to beautifully and tasty fry a small fish - capelin

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.

Preparing fish for frying or the beginning of the process

Difficulties in preparing fish can await you from the very beginning and forever discourage you from doing it in the future. For example, defrosted pollock simply falls apart in your hands, and hake resembles porridge. Before you start frying fish, you need to select it and prepare it properly. And this matter requires certain knowledge. The cooking method depends, first of all, on the type of fish. Frying pike and capelin are significantly different from each other. Breading also has an effect, which can be used as:

flour;
crackers;
a mixture of various herbs and spices.

There are also certain rules for the preparatory stage:

Defrosting. Place the frozen carcass on a flat container and wait until it thaws completely. At room temperature, this process will take a sufficient amount of time. You can place the fish in cold water, but in no case use warm or even hot water, it will completely spoil the product and deprive it of all its taste properties. Use a little trick: add a pinch of regular table salt to the water. True, this can only be done if the fish is not cut.
Cleaning. The melted carcass needs to be cleaned. It is most convenient to do this under water pressure, using a special metal brush, or after dousing it with boiling water, then the scales will come off much easier. Unpleasant mucus will go away if you first rub the fish with salt and then wash off this deposit with running water. Gut the fish should be carefully, otherwise damaging the gallbladder, you will get a bitter dish.
Elimination of specific marine odor. Experienced chefs have long known the secret of how to get rid of the fishy “taste”. For flounder, it is enough to remove the skin from the dark side. The smell of cod can be removed with a solution of vinegar or lemon juice. River fish can also emit a not very pleasant aroma, but this can also be removed: cover the pieces with bay leaves and pour warm water.

How to make flatbreads with sour cream like grandma’s - a simple recipe for baking for tea or instead of bread. How to bake shortcakes with sour cream is one of the simplest homemade baking recipes.

Pancakes stuffed with cheese and ham are a delicious and simple appetizer for a feast, the recipe is here.

Mackerel fried in a pan with nuts

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 of your choice.

Some useful tips on how to cook fried fish at home

When choosing fresh rather than frozen fish for frying, it is important to pay attention to its integrity and smell. Only a fresh product can make 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, either in sunflower oil, olive oil 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.

Good luck with your catches and preparations, fried fish is a great food!

How to choose the right quality frozen fish

To prepare a great meal from frozen fish products, you need to know how to choose them. To do this, you should remember a few simple rules that will help you with this:

Frozen fish fillets should be selected according to the freezing method. Dry freezing is the most suitable option. This way the fish is frozen with little liquid and you save money by buying the right fish. The product must have an even color without dark or yellow spots.

Choose fish products with little ice. After all, even the most properly frozen product contains 10% water. If there is a large ice crust on the carcasses or fillets, it means the fish has been frozen several times. And of course it is not advisable to buy such fish.
If, nevertheless, you bought not very good fish, you can revive it with the help of additional products. For example, cook it with vegetables, aromatic spices or a variety of sauces. Alternatively, you can put the fish in cutlets.

Fish fillet in a frying pan

Fish fillet makes a delicious and quick dinner. This fillet can be cooked not only in a frying pan, but also in the oven. Any fish is suitable for this dish - red or white. Another thing is that red fish tastes better baked than fried. But there is no arguing about tastes.

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Step-by-step preparation

Step 1:

Prepare the ingredients. To cook fish fillet in a frying pan we will need: fish fillet (pressed or fresh); flour for breading; egg for batter; ground black pepper and salt.

Step 2:

Wash the fish fillet and dry with napkins. If the fillets are pressed portions, then there is no need to defrost them, otherwise they will fall apart into the pieces of which they are composed.

Step 3:

Pour flour into a separate flat plate. Add a pinch of salt and ground black pepper to the flour and stir.

Step 4:

Break the egg into a bowl, add a pinch of salt and beat with a fork until smooth.

Step 5:

Dredge fish fillets in flour on all sides.

Step 6:

Then dip the fillet in the egg on all sides.

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.

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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.

How to properly and quickly fry frozen fish, fish fillets in a frying pan: step-by-step recipe, culinary tips. Is it possible to fry frozen fish without defrosting? — Women's advice

Delicious fried fish - simple recipes for frying fish in a frying pan

Why does fish fall apart when fried?

Classic recipe - fried fish in a frying pan in flour

Method for preparing fried fish step by step

Finally, useful tips

Fish fried in a pan with cheese

Fish dishes for the festive table recipes with photos 2021

Fried pike with onions, deliciously cooked in pieces in a frying pan under a lid

Mackerel fried according to Egyptian recipe

Required components:

Cooking process:

How to beautifully and tasty fry a small fish - capelin

Preparing fish for frying or the beginning of the process

Mackerel fried in a pan with nuts

Preparing fried mackerel with nuts:

Some useful tips on how to cook fried fish at home

How to fry fish and how much (video)?

How to choose the right quality frozen fish

Fish fillet in a frying pan

LiveInternetLiveInternet

—Categories

-Video

-Music

—Search by diary

—Subscription by e-mail

— Regular readers

Step-by-step preparation

Step 1:

Step 2:

Step 3:

Step 4:

Step 5:

Step 6:

mackerel