Fish fried in a frying pan: recipes from Shefmarket

Cooking time: 40 min
Number of servings: 5
Type of dish: Hot
Cuisine: Russian
Difficulty: Beginner

Don't know how to fry river fish in a frying pan?
In fact, it is very simple - detailed recipe later in this article. Almost at the end of summer, my family and I finally went on vacation. We had a simply wonderful time.

A friend recommended a very good place, surrounded by forest, fresh air and not far from a river. The husband and son immediately laid out their fishing rods and began fishing.

The bite was not very good, but in the three days that we spent there, they caught almost a kilogram of palm-sized crucian carp.

Having returned home from vacation, my husband and son went to the garage to park the car, and they asked me to fry their catch.

Basic processes of frying fish

Frying is considered the most common cooking method.

In order for fried fish to turn out tasty and healthy, you need to choose only fresh carcasses without the slightest sign of spoilage. To begin with, it is prepared, namely washed, peeled, gutted and cut. If the recipe calls for fillet, then all bones and skin are removed.

However, if you only have lean fish, there are some tricks to avoid such unpleasant consequences. For example, you can fry fish in flour with egg or batter.

Juicy pollock fried in a frying pan in nut breading

A very tasty version of fried fish, breaded with breadcrumbs and nuts, without flour.

You will need:

Hake – 2 carcasses.
Walnut kernels – 150 gr.
Breadcrumbs - 2 large spoons.
Eggs - a couple.
Garlic, seasonings, salt.

Preparation:

Cut the fish carcass into fillets and divide into portions.
Chop the nut kernels into crumbs, add them to the breadcrumbs, and stir.
Beat the eggs into a separate bowl and whisk.
Heat the oil. Take a piece of pollock, roll it in nut breading, then dip it in eggs.
Place in oil and fry on both sides until done.

How to fry fish in flour

Frying is the most vulnerable way to cook any product. At the same time, the meat loses some of its beneficial qualities. This cannot be completely prevented, but losses can be minimized if you know how to fry fish correctly.

If you roll pieces of carcasses in flour, you can partially preserve the beneficial elements and vitamins. During the cooking process, it sets into a crust, which becomes a kind of barrier and does not allow microelements to escape.

Most often it is fried in vegetable oil. With its help, fried fish in flour acquires a characteristic golden hue, as well as a familiar and familiar taste and aroma.

Some fish, mainly living in rivers and lakes, have an unpleasant specific smell of mud and algae. It is difficult to remove during the washing and preparation process. Therefore, cooks recommend additionally soaking it in a weak solution of lemon juice.

The most tender meat is obtained by using butter. Only in this case is it necessary to periodically place pieces of it under the fish. But do not forget that this is a dairy product with its own composition, which can reduce or completely eliminate the smell of fish, including the specific one.

Pros and cons of river fish

The main advantage of river fish compared to its sea relatives is that it contains many vitamins and minerals, is low in calories and is easily digestible. If prepared correctly, it will become a real delicacy that can even be served on a holiday table.

The main disadvantage can be considered the presence of small bones, which are very difficult to get rid of. Also, some types of river fish have an unpleasant smell of mud. But it can be easily eliminated using various methods:

It is necessary to pour lemon juice over the carcass before heat treatment.
Soaking in a strong saline solution or a mixture of water and vinegar will help.
Some chefs prefer to remove the skin from the fish, after which the flesh turns out to be very tender and soft.

How long does it take to fry?

It is necessary to fry the fish in flour until completely cooked. This is due to the fact that there are frequent cases of fish becoming infected with harmful microorganisms. Of course, you can disinfect carcasses in other ways, but this will take time. In addition, salting and rubbing with alcohol solutions will not give the same result as heat treatment. Therefore, to be absolutely sure that the fish will not harm your health, you should know how long to fry the fish.

In order to fry pieces or carcasses, a temperature of at least 150 degrees is required. This should not take less than 15 minutes. The best option would be to finish baking the dish in the oven, but not every recipe can do this. Therefore, in such cases, the meat must be well fried on each side, and it must be turned over twice.

Recipes

Fried fish is a delicious dish. This dish can be prepared by rolling the carcass or pieces on each side in flour. If suddenly it is not at hand, then not everyone knows what to replace the flour with. Although there are several replacement options.

Fried pike perch with flour

To prepare 6 servings you should take the following products:

2 kg of prepared fish;
150 g mayonnaise;
200 g of first grade flour;
90 – 120 ml vegetable oil;
30 g butter;
4 – 5 potatoes;
150 g medium fat sour cream.

You will also need spices and parsley to taste.

Cut the prepared carcass into portions and rinse well in cool water.
Mix mayonnaise with spices and coat each piece with it. Leave to marinate for 25 - 35 minutes.
At this time, heat the vegetable oil in a frying pan.
Dredge the pieces in flour on each side and place them in the pan.
Fry them on each side for 10 - 15 minutes until golden brown.
Make mashed potatoes.

It is best to serve the dish in portioned plates with chopped herbs.

Fillet fried in egg

To prepare this simple dish you will need:

300 – 500 g fillet of any fish;
2 – 3 chicken eggs;
100 g of first or highest grade flour.

The spices you will need are salt and ground black pepper.

Rinse the fillets in cold water, remove the bones (if any) and dry them with paper towels.
After this, cut it into small portions and coat them with spices in the required quantity.
Break the eggs into a deep plate and beat them with a fork, but not until foam forms.
Pour flour into a separate container.
Heat vegetable oil in a frying pan.
Dip the pieces into eggs, then into flour and place them in the frying pan.
Fry on both sides for about 10 minutes until golden brown.

This fish can be served with vegetables or potatoes baked in the oven.

Pollock in batter

For this dish, it is best to use only meat, but small portioned pieces will also work.

To prepare, you need to take the following ingredients:

1 – 1.3 kg of prepared pollock;
50 ml honey;
100 ml apple cider vinegar;
30 ml soy sauce;
3 sprigs of rosemary;
200 – 230 ml medium fat sour cream;
150 g of premium flour;
100 ml vegetable oil.

The spices you will need are white pepper (ground), thyme, salt and roasted sesame seeds.

Cut the meat into small pieces and place in a deep container.
Add honey, vinegar, salt and soy sauce to the fish. Mix everything thoroughly and place in a cellophane or plastic bag.
Place chopped rosemary sprigs on top of the pieces with the marinade. Leave it in a cool place for 10 - 12 hours.
After this, mix the sour cream with flour, spices, thyme and sesame seeds, and then beat everything well with a blender.
Dry the marinated pieces with paper napkins and roll in flour.
Then dip them one by one in the batter and place them in a deep frying pan with heated oil.
Fry the pieces until golden brown.

This recipe will not leave anyone indifferent. Due to the unusual marinade, the dish acquires an unusual taste and can become a decoration for any table.

Pieces fried in batter can be served on the table as an independent dish, you just need to add garlic or any other sauce.

Fried fish in flour is a very tasty dish. It can be prepared quickly and easily even for novice housewives. If you choose low-fat varieties of fish for cooking, then the calorie content of such dishes will be small and they can be eaten during a diet, but in limited quantities.

Fried fish with soy sauce

Required components:

Fish - 1 kg;
Onions - 1 piece;
Soy sauce - to taste;
Garlic - 5 cloves;
Chili pepper - ½ piece;
Tomato - 1 piece;
Parsley - ½ bunch;
Vegetable oil - to taste;
Ground black pepper - to taste.

Fried fish with soy sauce

Cooking process:

First of all, wash and gut the fish and remove scales. There is no need to cut off the heads and tails.
Take a deep, dry container and place the fish there.
Peel the onion and cut into rings, sprinkle the rings over the fish.
Season the fish with soy sauce and black pepper. Mix everything well, cover and leave for twenty minutes.
While the fish is soaking in the marinade, take garlic, tomato, hot pepper and half a bunch of parsley. Place these ingredients in a food processor and blend well. Add salt to taste.
Place the frying pan on the fire and pour vegetable oil into it. The height of the oil should occupy half of the pan.
Heat the oil over high heat, then turn the heat to medium.
When the oil is hot, take each fish individually and, shaking off the onion, place it in the oil.
When the bottom of the fish turns golden, turn the fish over to the other side.
When the fish is ready, place it on a paper towel to drain excess fat. Do this with all the fish.
When the fish are ready, pour the resulting vegetable sauce over them and serve.
The remaining onions in the marinade can be fried and served.
Bon appetit!

How to properly fry fish in flour in a frying pan

Fish is not only tasty, but also healthy, as it contains a huge amount of microelements and vitamins. True, its preparation requires certain skills and dexterity. But don’t worry: little secrets will help even a novice housewife surprise her household with delicate fish with a crispy, appetizing crust.

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.

Cooking time for different fish

Most often, river fish is prepared at home or outdoors because it is more accessible. It is required not only to fry the carcasses deliciously, but to do it in such a way that there are no microbes left. Parasites are capable of settling in the human body and causing serious disruptions in vital systems. In terms of time, you need to fry the river fish for at least 10 minutes on each side if the pieces are large (or the whole carcass is cooked at once). Small slices are fried for about 5-6 minutes. Another option is to fry crucian carp (or any other type) over high heat until golden brown, then cover with a lid and leave to simmer over medium heat. In this case, there will be no crispy skin, but all microorganisms will die.

Frying red fish is no more difficult than river fish. It cooks a little faster than freshwater, so the main thing is not to overcook or dry out the meat. The whole carcass will be ready in fifteen minutes, but it is better to cut it into small pieces.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

Ask a Question

They are kept in a well-heated frying pan with oil for 4-5 minutes. How long to fry pink salmon or salmon steak? A large piece of pink salmon is fried for about 10 minutes on each side, salmon is cooked for no more than 3-4 minutes until golden brown.

Hake fish is tender and has a pleasant taste, but it must be marinated first. For this, different recipes are used, the simplest is lemon juice, pepper, salt and spices. The carcasses are generously sprinkled with juice, rubbed with black pepper and left for up to half an hour at room temperature. Then you should roll in breadcrumbs and fry the hake fish with a sufficient amount of vegetable oil. It will take about 6-7 minutes on one side and the same on the other. In batter, hake cooks in a frying pan a little longer - about 10 minutes on an open surface, and then another 3-4 under the lid.

Pollock is made with flour, various sauces, breadcrumbs or batter. Large steaks are kept in hot oil for up to 10 minutes until they become soft. Small pieces are fried for 5 minutes, and the whole fish is kept for up to fifteen. In the latter case, it is recommended to cover the pan with a lid, otherwise the carcass simply will not have time to cook. At the beginning you need to turn on medium heat, then gradually increase it.

When cooking any fish, be it river or sea, it is advisable to choose high heat. However, the oil should not bubble in the pan or splash in different directions. On too slow a gas, the pieces will not fry, but will cook, so you can immediately forget about the appetizing crust. Over very high heat, the carcass will burn or stick to the surface.

How long does it take to fry fish? On average, it takes up to 5 minutes to cook small-sized slices, large steaks are kept on the fire for about 10, and whole carcasses – 13-15 minutes. Red fish takes even less time to cook in a frying pan. Experienced chefs advise making deep cuts in the skin of river specimens every 1.5 cm. This method will help fry the meat faster and also make the bones almost invisible.

Find out the secret of delicious soup

Secret 1

Adding eggshells will create a clear broth. Before adding vegetables, it must be strained.

Secret 2

Over-salted soup can be easily saved with sugar. Place a piece of refined sugar on a spoon and lower it into the broth until the sugar begins to melt.

Secret 3

Boiled greens look ugly and have no value, so add parsley, dill or basil before serving.

Secret 4

For thickness, it is often recommended to use flour, but it should first be fried in a dry frying pan, otherwise lumps will form.

Frying fish: step-by-step technology

How to fry fish in a frying pan in flour? Traditionally, the fish is cut into portions, rolled in flour and fried in vegetable oil. And the recipe for such a dish is simple, it consists of several basic steps:

Defrost the carcass;
Clean it;
Cut into pieces no more than 3 centimeters thick. There is no need to remove the peel;
Salt and pepper the prepared frying ingredients;
Dip them in the beaten chicken egg mixture;
Roll in flour;
Pour oil into a frying pan, heat it;
Place the pieces of fish, fry on one side, then on the other, do not cover with a lid.

Grilled red fish recipe

Red fish is often baked in the oven or eaten lightly salted, but there is another option for preparing this seafood - frying it in a grill pan. This process can be called frying conditionally, since a minimum amount of oil is used for cooking and the pieces are not breaded in flour, as with regular frying. It's more of a baked fish, but cooked in half the time it would take in the oven.

To cook any red fish using a grill pan you need to take:

1000 g salmon (chum salmon, pink salmon, trout or other red fish);
½ part lemon;
3 g ground allspice;
20-30 ml of vegetable oil.

Calorie content (or energy value) of grilled fried red fish is 109.0 kilocalories per 100 grams.

First you need to prepare the main ingredient: clean the carcass, remove the fins and cut crosswise into individual steaks, the thickness of which should be from 25 to 30 mm;
Each prepared piece should be salted, peppered and sprinkled with lemon juice. After this, marinate for at least 20 minutes or half an hour. This must be done so that the finished steaks do not lose their juices and become dry and crumbly;
Pour a little vegetable oil onto the grooved surface of the grill pan and distribute it evenly with a silicone brush. Then put the frying pan on the fire and heat it up thoroughly;
Coat the marinated steaks with vegetable oil on all sides and place in a frying pan. Fry until golden brown, but do not disturb the pieces of fish in the pan often and turn only once;
There is no need to place the finished fish on a paper towel, because very little oil was used to cook it. The best thing to do would be to immediately serve it with a side dish of potatoes or vegetable salad.

Fried pollock pieces in flour with a crispy crust

The finished fish can be served with various side dishes:

So, what ingredients will you need for 4 servings:

400 grams of pollock;
1 chicken egg;
100 grams of flour;
salt, pepper to taste.

This dish is perfect for dinner; its calorie content is 150 kcal per 100 g.

The preparation method consists of performing these simple steps:

Defrost the pollock carcass;
Clear it of scales;
Cut into portions;
Salt;
Whisk the egg in a shallow bowl;
Dip the pollock pieces first in the egg mixture, then in the flour;
Fry in hot oil on both sides until golden brown.

Cod fillet, fried in English style

You can cook cod traditionally by simply frying it to a nice crust. I suggest making it in batter. The English call the dish Fish and Chips, and it is very popular in London pubs.

Take:

Cod fillet – 4 pcs.
Beer – 100 ml.
Flour – 150 gr.
Starch – 40 gr.
Oil – 70 ml.
Salt pepper.

How to fry:

Rub the cod fillet with a mixture of pepper and salt, roll in flour (take 100 g).
In a separate bowl, mix the remaining 50 g. flour with starch, add salt to the mixture. Stir, pour in beer, stir again. If the consistency is too thick, add a little water.
Heat the oil well, dip the fillet pieces into the batter, fry for 3-5 minutes on both sides.

Trout in egg and flour, fried in a frying pan

Tasty and tender trout can also be cooked in a frying pan. To do this you need to take the following products:

trout – 1 kilogram;
lemon - half;
egg - 1 piece;
flour - two tablespoons;
sunflower oil - three tablespoons;
spices - to taste.

Cooking time – 50 minutes.

Calorie content - 170 kcal per 100 g.

But the recipe for whole fried trout in flour and egg in a frying pan has several minor differences from preparing pollock:

Thaw the trout carcass;
Clean it;
Cut into pieces;
Rinse them and dry them on a paper towel;
Season with salt and pepper;
Sprinkle lemon juice on top;
Leave the fish in this marinade for 15 minutes;
At this time, pour sunflower oil into the pan;
Warm it up;
Dredge trout pieces in beaten egg, then in flour;
Place in pan;
Fry on both sides;
Place on a plate.

You can decorate the dish with herbs and the remaining half of a lemon, and serve with boiled potatoes.

Small fried river fish in a frying pan

For those who are interested in dishes made from fish ingredients, this recipe is intended. Following the gastronomic instructions, you can learn from it how to fry small river fish in a frying pan without much effort. Such representatives of the water depths are also called small fish. The category of such fish includes the sorozhka, small galavchik, and buckle (although in different areas of these abodes lakes, ponds and rivers are called in their own way). Very tasty and crispy small fried river fish will appear on your table if you use my step-by-step recipe with photos.

river fish (small) – from 10 pieces;
salt and special seasoning for fish dishes - according to preference;
flour (you can use any) – 4 tbsp. spoons;
vegetable oil – 50 ml.

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.

Grilled fish: instructions for use

There is nothing tastier than grilled fish, aromatic, tender, with delicious crispy stripes, rosy sides and juicy flesh. It would seem that there is nothing difficult in cooking fish on the grill - put it on the grill, and after a while it is ready. However, this business has its own subtleties and secrets, as with any culinary recipe.

Let's talk about how to properly grill fish so that it doesn't stick to the grill and turn into mush, as sometimes happens with inexperienced and even experienced cooks. And the reward will be the increased appetite of your children and other family members, since no one can resist this dish!

Preparing to fry fish

How successful this process will be depends on the choice of the main product: it is best to fry varieties of medium and high fat content, since they retain the softness of the meat well, but at the same time acquire a crispy crust. “Skinny” varieties - for example, sprat - it is important not to overcook in the pan: for them 3-4 minutes. (on both sides in total) is the maximum.

It is recommended to fry large fish in pieces so that they cook evenly. In particular, salmon and trout are prepared in the form of steaks, and it is better to cut pollock lengthwise, obtaining long layers of fillet, which are divided into 4-5 parts.
In small species of fish, it is not necessary to remove the head: crucian carp, perch and other river species, as well as sprat and capelin, are well cleaned even during their consumption. But large ones are better not only to be decapitated, but also to be completely gutted, especially since their insides often negatively affect the taste of the fried pulp.

Most often, after the fish is washed and cut, it is immediately breaded and fried, but experts advise adding another step of marinating and/or rubbing the product with spices. As a marinade, you can use traditional mixtures of onions and lemon juice, as well as tomato paste and any other sauce. In addition, you can cut the fish along the belly lengthwise and put greens inside. Don't forget the salt! It is recommended to rub it into the carcass before breading: this will strengthen the strength of the crust.

Indian mackerel

Many of us are accustomed to seeing smoked or salted mackerel as a snack. But today we want to share with you a recipe for fried mackerel with spicy dressing. Believe me: this way it will turn out no worse, and perhaps you will completely abandon its salted-smoked version.

Compound:

500 g mackerel;
1 onion;
1 tbsp. l. tomato paste;
2 tsp. ground red pepper;
frying oil;
spices.

Preparation:

First of all, you need to cut, wash and cut the fish into pieces.
Finely chop the onion. Mix it with tomato paste, pepper, coriander, salt and other spices.
Roll the fish pieces in the resulting sauce and leave to marinate for 20 minutes.
Heat sunflower oil in a thick-bottomed frying pan and fry the fish pieces over medium heat.
When the bottom is nicely browned, carefully turn the fish over to the other side and continue cooking for a few more minutes.
Fried mackerel will be very tasty if served hot with a side dish of fresh vegetables or rice. Bon appetit!

How to bread and finish?

To begin with, it is worth saying that breading is not necessary if you are working with dense, tough fish: it is better to marinate it well, and then dip it in batter - this way its flesh will become more tender, but at the same time a beautiful crust will appear. In general, breading is the most serious guarantee that the product will not stick to the frying pan, so the degree of its need is often determined by the utensil itself: a frying pan with a smooth bottom practically does not require this.

Flour is the simplest breading method that housewives resort to. It can be absolutely anything: top grade, 1st or 2nd grade, wheat, oatmeal or buckwheat. It can be mixed with spices and seasonings, or first rub the fish with them, and then roll them directly in flour.
Instead of flour, you can use crackers, which need to be ground into crumbs. They are also often combined with seasonings, but more often the same chopped nuts are added here. True, they do not provide such “smoothness” as flour, so they do not protect the product from burning in all pans.
There are also several breading technologies: the densest layer—the “coat”—is obtained by pouring the flour into a deep, large plate, then placing the fish in it and turning it over 2-3 times. More subtle - if you pour flour into a plastic bag, throw several fish into it at once, tighten the edge and shake.

How to deliciously fry fish so that it is juicy and crusty

What kind of fish can you fry? Yes, everything that is caught in our reservoirs: sea, river, lake, and even frozen, caught in store bins. I won’t list everything, I’ll name the most popular ones. These are hake, pollock, catfish, blue whiting, perch, ice perch, cod, pike, pike perch, carp, navaga, flounder, crucian carp, perch. Very tasty dishes are made from red fish - pink salmon, salmon, trout.

The fish is fried whole or in pieces, cut into fillets or steaks. Breaded with flour or crackers.

Perfect crispy crust, whole pieces are not a secret behind seven seals. To ensure that after frying the fish is close to ideal, first of all, get acquainted with a number of rules. The cooking technology is extremely simple.

After cutting the carcass into steaks or fillets, be sure to dry the fish. Blot them with paper towels, or, after rinsing, put them in a bowl and place them on the refrigerator shelf for an hour and a half. Failure to follow this rule will result in frying being a fiasco: the fish will stick to the pan with all the ensuing consequences.
Heat up the frying pan. First, place a dry frying pan on the burner and turn on the gas. Hold for a couple of minutes, and only then pour in the oil. Heat it for a minute or two.
Then you can follow two paths. Personally, I salt the pan all over the surface. But here you need to take into account that you should no longer put salt in the flour for breading. Fry the bottom side, add salt to the top, then turn the fish over and finish frying.
The second way to prevent fish steaks from sticking: salt the heated oil, pour it out when it starts to smoke. Blot the bottom of the pan with napkins, pour in a new portion of oil and place the fish for frying.
To get a nice crust, fry uncovered over medium to high heat.

How to tell if the fish is cooked. When the meat loses its transparency, and when the juice is pierced, on the contrary, or disappears altogether, the dish is ready.

How to fry fish in flour in a frying pan?

Pour vegetable oil onto a cold surface so that it not only covers the bottom, but also creates a layer at least 3-4 mm thick. Heat until any product that gets into it (even crumbs of flour) begins to hiss and make a crackling sound, then carefully lower the fish there. Wait 5 minutes, then turn over or increase the time by another 2-3 minutes if the crust is not dark enough.

A secret from the professionals: to prevent the fish from burning, add salt to the hot oil before adding food to it.
You can fry the planned fish on a grill pan without oil, but for this, professionals advise using less flour, otherwise it will burn.

How to properly fry hake with garlic and herbs

In addition to hake, fry pike perch, cod, pollock, mackerel, and catfish using this recipe.

Take:

Fresh or frozen hake – 1 kg.
Flour – 3 spoons.
Garlic – 3 cloves.
Eggs – 4 pcs.
Greens - a small bunch.
Oil, seasonings, salt.

Fry:

Gut the fish, cut off the head, tail, and cut off the fins. Cut into steaks equal in size.
Chop the greens, add seasonings, add salt, and stir the contents. Add crushed garlic cloves.
Rub the hake pieces with the resulting mixture. Place on the middle shelf of the refrigerator for about an hour.
Break the eggs into a bowl, add a pinch of salt and pepper.
Make a double breading. Dip the steaks first in flour, then in eggs, place in a frying pan in hot oil.
Fry the pieces until beautifully golden brown on both sides.

Fried fish in flour: photo recipe

The easiest and fastest way to cook any fish is to fry it in flour. This option is good for small fish. Selecting bones from it is quite problematic, so it is not suitable for soup or baking. But if you fry it properly until golden brown, you will get a delicious crispy fish with edible bones.

Large pieces of fish are also suitable for baking in flour. It just won’t make crispy fish and chips, but it will still be very tasty, and most importantly, quickly.

Ingredients:

Fish,
Flour,
Salt,
Vegetable oil.

How to make fish with crispy skin?

Almost any fish sold with the skin on can be cooked crispy. Salmon or perch are good for this purpose.

Make several shallow cuts along the edges of the fillet pieces if the skin is particularly thin. This will help prevent curling.

Sprinkle fish fillets or pieces with salt and pepper just before cooking. If you salt too early, moisture will begin to be released from the meat. This will leave the skin soggy and the meat tough and dry.

Use a pan that distributes heat evenly. Cast iron, stainless steel, or heavy-duty nonstick models are best. They are easiest to bring to the desired temperature and maintain it.

Place the pieces in the hot oil, skin side down. When using a cast iron or stainless steel pan, the skin and piece may stick slightly to the bottom at first. But after a while she will fall behind on her own.

From high temperatures, the protein in the meat will begin to coagulate, and the fish will begin to shrink and change shape. When this happens, the skin will remain attached only at the outer edges. Take a flexible spatula and press down on the meat until it is completely deformed. This ensures that the skin stays attached and comes out crispy.

How to fry fish in flour

Pour flour into a clean, dry container and add salt - about 1 teaspoon.

Pour oil into the frying pan. There should be enough of it so that the fish drowns more than half in it.

Clean and rinse the fish. Then put in flour and roll well in it.

Now place the fish in the hot oil. Fry it until golden brown on both sides over low heat.

Fish in flour is ready

Ready-made fish, fried in flour, can be eaten either hot or already cooled. Have a nice one

Fried river fish with onions

Many housewives do not like river fish because of its smell of river and mud, but there is a way to prepare it that neutralizes the unpleasant aroma and adds new flavor notes to the finished dish. This is fried fish with onions. Using this technology, you can cook absolutely any river fish, but small-sized crucian carp are especially tasty.

Proportions of products used:

600 g medium-sized crucian carp;
300 g onions;
50 g flour;
100 ml vegetable oil;
salt to taste.

Calorie content of fried crucian carp with onions – 121.3 kcal/100 g.

Prepare crucian carp: remove scales, cut out gills, remove entrails and wash thoroughly under running water;
Onions, it is better to use medium-sized onions, peel and cut into thick rings;
Make three cuts on each side of the carcasses so that they cook better. Rub them with salt and put onion rings inside;
Dip the prepared crucian carp in flour and fry in hot vegetable oil on each side until golden brown;
The duration of frying will depend on the size of the carcasses. Potatoes or potato pancakes are perfect as a side dish for this dish.