Mackerel in batter

Any fish can be fried according to the following scheme: heat vegetable oil in a pan until it starts to sizzle when a pinch of flour or a drop of water hits, then dip each piece or individual fish in flour mixed with salt and, if desired, pepper, put on Flip the pan after 2 minutes, reduce the heat for another minute and fry until cooked through.

After reducing the heat, you can cover the pan with a lid for a few minutes: then you will get more juicy pulp. But this is worth doing after gaining some experience. After all, if the pan is too hot, the fish may burn without your supervision. Therefore, inexperienced cooks fry fish without a lid.

Readiness will be indicated by the uniform opaque color of the pulp and its easy separation from the bone. Sprat and capelin fry in 2-3 minutes, a whole small mackerel or salmon steak- for 10-15. In general, the subtleties of frying technology depend on the type of fish: recipes with some sophistication can be found at the links:

What to bread different types of fish?

Flour is the most primitive type of breading, it helps fried fish not stick to the pan. And the most primitive technology is not to dip each piece into flour, but simply pour the fish laid out on a plate with salt and flour and mix with your hands.

Breadcrumbs can also act as a breading or lezon(egg with salt, spices, sometimes with water or milk). The most reliable breading option is flour, then lezon, then crackers, but, in principle, one flour is enough.

Fish is fried not only in breading, but also in batter- a thick dough made from eggs, flour, milk and water. You can simply pour the batter over the fish, and then mix. Frying fish in batter requires more oil than just breaded.

Do all fish need breading?

The need for fillet breading is reduced if you have fish with dense flesh (for example, salmon, horse mackerel or) and a steel pan with a well-polished smooth bottom.

If the fish has strong skin (like, for example, carp or all salmon), and you can’t remove it, then you can also do without breading. Another folk remedy for fish sticking to the pan: salt the heated oil before putting the fish in it. And with less fat, you can fry fish without breading using a grill.

oil layer in an ordinary frying pan for frying fish, it should be visible to the naked eye, and it should begin to boil when any product gets into it (you can use a crumb of bread or a pinch of breading for testing).

How to simplify the frying process?

If a piece of fish on one side is completely covered with skin, then after frying from the side of its pulp can't be flipped just lower the heat and cover the pan with a lid.

To speed up the frying of large fish fillets, cut it into small pieces and dip each one in breading, and then put it in the pan.

If you are already tired of frying fish, but it is not ready yet, you can bring it to readiness, put the pan for 10-15 minutes in a preheated oven. At the same time, about half a glass of water can be poured into the pan to avoid burning and drying out the product. Or just tightly cover the pan with a lid.

Slightly fried fish on its own can reach readiness not only in the oven: you can just pour water into the pan, reduce the heat and cover the pan with a lid.

It doesn't matter where you usually get your fish from: catch it yourself or bring it from the market. Almost any fish turns out delicious if it is fried. But you need to be able to fry fish.

Frying fish in a pan

Once you have chosen the right fish, it should be cleaned and gutted. This is not difficult, but requires caution if the fish's fins are spiky. Also, be careful when pulling out the insides so as not to damage the gallbladder. Otherwise, the meat of the fish will become bitter. The head of the fish is not needed for frying, so it is usually cut off and used to boil the fish broth. And the rest of the carcass is washed and sprinkled with salt at least ten minutes before frying, so that the fish meat absorbs the salt. However, this is not critical, and you can salt the fish in the process of rolling in flour.

It is always better to fry fish in flour breading, otherwise it will not work crispy, and the fish will stick to the pan tightly, no matter how much oil you pour. Flour is poured into a large bowl, and pieces of fish collapse in it from all sides. Some clever housewives pour flour into a plastic bag, and put pieces of fish into it one at a time. So the fish will be breaded in flour, and the kitchen will remain clean. Pieces of fish should not be too thick, otherwise the fish in the middle will not be fried, and the outside will burn. Small fish do not need to be cut - they are fried whole. You can bread in another way: first dip a piece of fish in the egg mixture (a beaten egg and a couple of tablespoons of milk), and only then roll it in flour.

The boned pieces of fish are placed in a heated frying pan, in which refined vegetable oil is preferably poured. It is not necessary to feel sorry for the oil: it is best if the fish is half immersed in it. Butter can be mixed with butter or ghee. The main thing is to heat the oil well, then the fish will be “sealed” with a fried crust and will not absorb excess fat. Fry for 5-7 minutes on each side. It is very important not to disturb the fish until a strong, crispy crust forms on the bottom, otherwise the piece will simply lose its shape. You should not cover the pan with a lid, because our goal is fried, not stewed fish. Serve the fish to the table with heat, with heat, otherwise it will cool down, soak in fat and become not so tasty at all. A side dish for fried fish can be ordinary mashed potatoes, pasta, or just a couple of lemon slices.

Grilled fish

Fish can be fried not only in a pan, but also on the grill. This method is especially good for oily fish, which usually turns into shapeless, unattractive pieces in a pan. The main problem that worries those who want to taste grilled fish is that the fish sticks to the grill during the frying process. As a result, when she tries to separate pieces of fish from this grate, they break and hopelessly spoil the mood of the cook. There is only one way out: clean the grate to a shine and grease well with oil. Grilled fish is cleaned in the same way as usual, very large pieces are cut so that the tightening skin does not deform the entire piece. You can stuff the fish with herbs or lemon slices. The top of the fish is rubbed with oil and salt and pepper. The prepared fish is placed on the grate over a well-heated grill and fried for about 10 minutes on each side. If the pieces are very thick, increase the frying time. If you are still afraid of not coping with the sticky grate, wrap the pieces of fish in foil: the fish will still turn out very tasty.

Zucchini is a versatile product and many people like it because it can be cooked without heat treatment, as well as fried, stewed and marinated. I like fried zucchini the most, and I'll tell you how to quickly and tasty fry zucchini in a pan.

When frying zucchini, consider a few points:

1. Zucchini is very tender and does not take long to cook.
2. To get a crispy crust, you need to use breading.
3. When cooked, vegetables absorb a lot of oil and the result is a greasy and unhealthy dish. Therefore, the frying pan must be greased with oil, and after cooking, put the zucchini on a paper towel.
4. The vegetable is also pleasant when cold, so the zucchini is not warmed up.
5. Arrange cooked vegetables in a single layer on a serving platter to preserve their crispiness.

You will need:

• zucchini - 2 pieces,
• garlic - 2 cloves,
• vegetable oil - 2 teaspoons,
• starch - 1 tablespoon,
• breadcrumbs with sesame seeds - 1.5 tablespoons,
• flour - 2 tablespoons,
• paprika - 2 teaspoons,
• crushed mustard seeds - 1 teaspoon,
• hops - managed - 1 teaspoon,
• salt - 1 teaspoon.

How to quickly and tasty fry zucchini

Wash and dry the zucchini. Cut into slices 0.5 cm thick.

Fold in chopped vegetables and season with salt. Leave for 10 minutes to release excess liquid.

Prepare the breading. Mix all dry ingredients.

Roll each circle in breadcrumbs, brush off the excess.

Heat up a frying pan and grease with vegetable oil.

Lay out the zucchini slices. Fry until golden brown.

Flip the zucchini to the other side, continue frying.

Place vegetables on paper towels to remove excess fat.

Grate the garlic.

Place the zucchini on a serving plate.

Put some garlic on each circle.

Decorate the dish with chickpea microgreens.

If you do not know how to fry fish in a pan to make it delicious, then be sure to check out the recipes below. They will help you get a delicious dish in a matter of minutes and without much effort.

You can fry fish deliciously very simply and quickly in a pan. This dish is served with a sauce or side dish.

Required Ingredients:

• one or two carcasses of any fish;
• any spices to your liking;
• three tablespoons of flour.

Cooking process:

1. The selected fish must be cut, washed well, cut into medium-sized portions and dried with paper towels or naturally.
2. Sprinkle each piece with spices, pepper and salt, and then roll in flour and put in a pan.
3. Fry the blanks on both sides in oil for about 2 to 3 minutes, then reduce the heat, cover with a lid and hold for another five minutes so that the dish “reaches”.

Cooking in batter

Frying fish in batter is no more difficult than just pieces. At the same time, it turns out even tastier and more satisfying.

Required Ingredients:

• three eggs;
• approximately 500 grams of any fish fillet;
• a glass of milk;
• about 200 grams of flour;
• any seasoning of your choice.

Fish, especially noble varieties, are not very fond of spices. Peppers, marjoram, white mustard, parsley, garlic, mint, thyme are harmoniously combined with it. It is enough to choose a couple of types of seasonings so as not to drown out the taste of the main ingredient.

Cooking process:

1. We cut the fish into portioned pieces, sprinkle well with spices on all sides.
2. We put the contents of the eggs in a bowl, shake it with a fork, add a little salt, pour milk into it and put the flour. The result should be a mixture of medium density.
3. We lower each prepared piece of fillet into it so that it well envelops the fish preparation from all sides, and place it in a frying pan, which was preheated with the addition of oil.
4. Cook for about five minutes on each side, until the surface of the pieces becomes a beautiful and ruddy color.

Fried red fish

We used to bake red fish in the oven, but it can also be very tasty cooked in a pan.

Required Ingredients:

• half a lemon;
• salt and pepper to your taste;
• two to three tablespoons of olive oil;
• several steaks of red fish.

Cooking process:

1. Sprinkle the fish with the indicated spices, you can, of course, add something else, but this is usually enough.
2. Brush both sides of the slices with olive oil and squeeze a little lemon juice on them.
3. Heat the oil in a frying pan and put the steaks in it. Fry them over high heat until a crust forms, and then for about five more minutes under the lid, but at the same time, reducing the heat level.

Pollock fried in a pan

Pollack fish is very easy to fry in a pan. The process does not require any special set of products, but the dish comes out nutritious and low-calorie.

Required Ingredients:

• any spices you want, you can take a ready-made mixture for fish;
• three tablespoons of flour and vegetable oil for frying;
• one or two pollock carcasses.

Cooking process:

1. Be sure to free the carcass from the skin, remove the head and everything superfluous, rinse with clean water and dry. You can do this with paper towels or naturally. Then cut the fish into not too thick pieces.
2. Pour the flour into a medium-sized container, add the selected spices to it, mix. In this mass, dip all the pieces of fish in turn so that they are completely covered with a spicy composition.
3. Put the blanks in a frying pan with oil, turn on the medium heat and keep the fish on the stove until its color on both sides becomes beautiful and ruddy. It takes about five minutes for pieces of medium thickness, for those that are thicker - 8 - 10.

with crispy crust

There are several ways to fry fish with a crust. In this recipe, consider the simplest. If you meet all the conditions, then in half an hour you will delight yourself with a crispy dish.

Required Ingredients:

• any fish of your choice - about 500 grams;
• salt, black ground pepper and other spices;
• 100 grams of flour and the same amount of vegetable oil for frying.

Cooking process:

1. First, prepare the fish - remove all excess, rinse it well, let it dry and divide into medium-sized pieces. After that, sprinkle the blanks with the selected spices.
2. Leave the pieces for a while so that they can soak in the seasonings. Turn the heat up, pour the oil into the pan and let it warm up very well.
3. Roll the pieces in flour and send to an already preheated pan. Hold until the side becomes well, very ruddy, with a crust, then turn the workpiece over to the other side and make the fire much lower. Also bring the reverse side to a golden color and serve the finished dish with potatoes and fresh cucumber.

No added flour

How to fry river fish

Frying river fish is practically no different from cooking any other. But there are several nuances - you need to remove a not very pleasant smell and somehow get rid of the bones.

Required Ingredients:

• half a glass of flour;
• any seasonings as desired;
• kilogram of river fish;
• half a lemon.

Cooking process:

1. Start the process by cutting the fish, you need to remove all unnecessary from it and, of course, cut off the head. To remove an unpleasant odor, lightly sprinkle the carcass with lemon juice and let stand for 10 minutes.
2. Divide the fish into pieces that are not very thick, wait until they dry or use paper towels.
3. In order not to cut the fish to the fillet to extract the bones, you need to make as many deep cuts as possible on the carcass, right up to the ridge, and be sure to fry over high heat. Small bones will simply dissolve.
4. We heat the skoroda, put the pieces there, rolled in spices and flour, and fry on both sides until a beautiful color.

Many housewives do not dare to fry such fish as crucian carp, due to the presence of small bones in it. But this problem can be easily circumvented by using some subtleties of its preparation. After learning how to properly fry crucian carp, you will get an incredibly tasty and simple dish to your table. After all, crucian carp is a fish with very tender and juicy meat, which does not require special spices and the complexity of the recipe. Its taste fully compensates for the shortcomings that it has (small bones). For dinner on a hot summer day, you can fry crucian carp, and serve baked potatoes, mashed potatoes, or cauliflower as a side dish, as well as make a delicious salad and, with your family, spend a wonderful evening with a glass of wine or a cup of fragrant tea.

How to quickly and tasty fry crucian carp?

Ingredients:

• Medium size carp - 3 pcs
• Vegetable oil - 50 g
• Flour - 100 g
• Ground black pepper
• Juice of 1/2 lemon

How to cook carp:

1. Clean the fish from scales and entrails. If desired, you can cut off the heads (as in our case).

2. Make small cuts on the sides of the fish at an angle of about 60 degrees from the head. Such incisions will allow the fish to fry well, and the high temperature will soften the small bones of crucian carp that distinguish this type of fish.

3. After that, rub the fish well with salt and black pepper.

4. Sprinkle generously with lemon. Lemon will give crucian carp a piquant taste.

Leave the crucians in this state for about 15 minutes so that they are soaked. In the meantime, heat up a frying pan and pour vegetable oil into it.

5. Before frying crucian carp, roll it well in flour and place it in a preheated pan.

6. When the fish is fried on one side, turn it over.

7. And when the second side is fried, you can turn it over again to fry the first side until crispy.

Remove the fish from the pan.

Fried crucians are ready!

In such a simple way, crucian carp can be fried at least every day, this inexpensive and very tasty fish will surely appeal to all members of your family.