Many of us love fried fish, especially when it's cooked just right: slightly crispy on the outside and juicy on the inside. There is no doubt that this is a very appetizing meal. Whether you purchased this product at the store or got your own catch, everyone should learn how to fry fish.
The most difficult moment in the cooking process lies in the time - it is important not to dry out this delicate delicate product. That is why it is important to understand how long to fry the fish until it is fully cooked.
Which type is better?
With so many types of fish available today, it can get confusing as to which one is best. For frying, it is better to take lean sea or river varieties: trout, striped bass, sea bass, pollock, tilapia and cod. As a rule, white meat breeds taste best when roasted. Before frying river fish, you need to properly cut it: freshwater species often have scales that need to be cleaned off, and also have a lot of bones, which it is advisable to remove during pre-processing.
Why is this so? First of all, because for cooking in a frying pan you need to use a certain amount of vegetable or butter (what is better to fry fish in is a matter of personal preference). For this reason, fatty species such as salmon, tuna or Chilean sea bass can become too oily and unappealing when cooked. These varieties are best cooked on the grill or in a broiler.
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.
- Cut the fish into portions and marinate.
- Chop the nuts and combine with breadcrumbs.
- Dip the fish in egg and breading.
- Fry until done.
Preparatory stage
So, you have purchased a good white fish. You can choose what you will cook it in - flour or breadcrumbs. Using this layer of powder will give the product more texture and volume. This will also determine how long to fry the fish in a pan. If you are going to roll it in flour, first dip the pieces in a bowl of milk or raw egg for three to five minutes. This helps avoid burning.
Take a frying pan, pour in a few tablespoons of oil, preferably one specifically designed for heating to high temperatures. The latter include safflower, sunflower and grape seed oil. You can also use ghee, which will give the product a distinctive taste. In any case, the container must be well lubricated - you need to cover the bottom. No matter how long you fry the fish in a frying pan, the layer of oil should be sufficient. It is only important that the pieces do not float in it.
How to fry fish in a frying pan in flour?
People often avoid cooking fish for many reasons, including fear of an unpleasant smell in the apartment. But the main reason why people do not dare to undertake a culinary experiment is that many do not know how to fry fish in a frying pan in flour. This is especially true for fillets, because they are very tender.
Heat a frying pan and wait until the oil gets hot. It is advisable to sprinkle a few drops of water into it - if the contents of the container begin to hiss and splash, you can start cooking. Place the fish in the pan. It is advisable to prepare the “front” surface first. Usually the skinless side is assumed. Once your fish is in the pan, gently adjust it with a wooden spatula to prevent sticking.
Roasting time
How long to fry fish in a frying pan? This process usually takes about three to four minutes on one side. Then you should carefully turn each piece over. The fish generally takes about 10 minutes to cook for every 3cm of thickness. Obviously, most species are smaller in size. Use a wide spatula to turn pieces. Be careful not to damage the fish. Cook for another three to four minutes on the other side. You can navigate visually - the meat should turn white and be easily pierced with a fork.
Carefully lift the fish out of the pan using a spatula. Place into bowls and serve immediately with a few lemon wedges and chopped parsley.
Clean and salt
In the store, fish is sold with the head or already prepared in the form of fillets. I like to buy with my head. This way there is a better chance of determining what freshness it is. Let's start with the fact that the product must be thoroughly washed and cleaned.
- If the fish is whole, then cut off the head, cut along the belly, and gut it. For convenience, you can help yourself with a tablespoon. How to scrape out the guts, especially the dark film. Remove the gallbladder especially carefully. Do not damage it, otherwise the fish will taste bitter.
- Cut off the fins with kitchen scissors.
- Remove the scales with a well-sharpened knife. We start cleaning from the tail.
- It happens that the surface is covered with a layer of mucus. And no matter how you wash it, it remains. Just rub the carcass with salt and wash it again.
- You can leave the head in the broth and cook a delicious fish soup.
- If you are making fillet, then cut the carcass into pieces about 3 cm. This is easier to do if the fish is slightly frozen. This way the pieces will turn out even and will not move away from the bone. Sprinkle these pieces with salt. But not too much. The golden rule is that it is better to under-salt. Add salt and leave for 10-20 minutes so that the future dish is soaked. For fresh fish, 10 minutes is enough
- If the fish is small, it is better to cook it whole. The fins and tail do not need to be trimmed. When fried, they will turn out like chips. Make cross cuts on both sides. Salt the dish and let it brew for 20 minutes. Next, you can put herbs in the belly - dill, cilantro.
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And now I’ll tell you a secret: it’s easy to get rid of the strong smell of mud (this is typical for river breeds). To do this, soak the pieces in a solution of milk, salt and ground black pepper. Proportions: ¼ glass of milk, half a teaspoon of salt, add a little pepper. This solution should almost cover all the pieces.
What rules should you keep in mind?
First of all, you need to use a frying pan with a thick bottom. You need to get it very hot before you start cooking. This is done over medium heat for several minutes. It is advisable to use a non-stick steel or cast iron frying pan, but a regular one will work too. Modern cookware can ensure that the skin of the pieces will not stick, but you will not be able to get a brown crust. But you can understand how to fry without oil. Therefore, the choice depends only on you.
Sticking of the product to the dishes can happen for two reasons: either the fish is not dry enough, or the pan is not heated well. To avoid this, be sure to wipe each piece of product with a tissue.
Use a neutral oil, such as canola or grapeseed oil, to avoid any off-odors. Heat it well in the pan - it should sizzle loudly when you add the fish.
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 long to fry fish in a frying pan until crispy?
Let the fish fry on its own. Do not turn or move it around the pan. Watch the cooking process carefully to avoid burning. The skin on each piece should not reach the consistency of chips. When you can see a golden brown hue on the skin, carefully slide a spatula under each piece and flip it over.
The fish will likely flake and fall apart, so be very careful. At the moment, the completion rate is about 70 percent. How long to fry fish in a frying pan until done? You only have a couple of minutes left to prepare the second side.
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.
- 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.
Check out the recipes and learn how to cook red fish in the oven.
Side dishes for fried fish
It is advisable to serve this fillet with a side dish of lentils or any other cooked legume product. You can combine fried fish with a spoon of yogurt mixed with olive oil, salt and pepper, as well as fresh chopped vegetables - cucumber and radish with garlic. Perch is traditionally served on a bed of greens with vegetable salad.
You can also make a side dish in the form of fried cabbage, boiled spinach or raw Chinese cabbage. The fish is served with chips, couscous or rice. In fact, your possibilities are endless. If desired, you can prepare tartar sauce, which will go well with any of the side dishes.
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 dish.
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Ingredients:
- fresh frozen fish – 0.7 kg;
- corn flour – 150 g;
- egg – 1 pc.;
- salt.
- Defrost the capelin, wash and add salt.
- Dip in egg and flour.
- Fry until done.
