- Marine
- River
- Red
- White
- Small
- No bones
- For steaks
- Fillet for frying
- Preparing the fish
- Frying rules
Salmon, trout, sea bass
and
dorado
are the most popular fish for frying and the best in terms of price and quality. Salmon is most often found on the menu of cafes and restaurants; large stores sell ready-made steaks and fillets, so we can safely say that salmon and other salmon are the best fish for frying in a pan, despite the relatively high price.
If you choose from the middle price segment, then you should pay attention to
- flounder,
- cod,
- red mullet
They are easy to make and fit into many homemade recipes.
Of the cheap options, they are most often used for frying in a frying pan.
- pollock,
- pink salmon,
- chum salmon
But they have dense and dry flesh that requires preliminary preparation.
Frying cod in a pan
Before cooking, you should figure out which fish to fry whole, and which is better to cut into steaks or fillets.
- For a homemade lunch, you can fry it whole or cut it into large pieces. Char
or
pike
are suitable for this .
If you are planning a festive feast or an original recipe, then it is better to buy a clean fillet or fillet with skin of salmon or pike perch
or
cod
.
Be sure to pay attention to the flesh of the fish. Fish that is too dry and dense requires special preparation and you need to know how to cook it correctly. If the fish is fatty, then it is much easier, although sometimes it has a specific smell, but it will definitely not be dry.
River
Pike perch, pike
and
brook trout
is the best river fish to fry. Unlike sea fish, river fish is often used for boiling or baking. The fact is that most river varieties require a long cooking time, so it is more rational to use them for fish soup or bake them in the oven.
Pike fish
Pike perch and pike are easier to fillet. In terms of taste, they are closer to marine species. River fish requires more careful preparation and longer heat treatment; small bones are more common in it.
Small frying fish with name and brief description
Small white fish in vegetable oil in a frying pan tastes best, especially since it will take little time to cook. Another plus is the low cost of small species, so you can save your family budget.
The most popular miniature river inhabitants are:
Even a small fish needs to be properly prepared for frying: cleaned of scales, cut off the fins and gutted. Only then will you be able to fully enjoy the tender meat.
Red
There are many types of red fish and they are easily confused with each other. The best red fish for frying is salmon
and
trout
.
Coho salmon, sockeye salmon
and
chinook salmon
occupy second place in the ranking.
Pink salmon
, depending on the quality, is also suitable for frying, but it is still better to bake it with vegetables or sauce.
The basic rule for all red fish is that they can be slightly undercooked, this will make them juicier, just be sure to buy the fish from reliable suppliers.
Characteristic
Tilapia fish is a representative of freshwater bodies of water and belongs to the Cichlid family. It lives in tropical waters and is endemic to Asia Minor. Artificial cultivation of fish occurs in special reservoirs, in which case it is not sea, but river. In such conditions, trash fish live in China, Latin America, Asia and the USA. Tilapia is a fish that eats everything, like perch, which is why it is also called trash or dirty. This is an omnivore and can adapt to any temperature conditions. Tilapia fish also reproduce quickly and survive even in the most difficult conditions, for example, they live in sewage and feed on waste.
This aquatic resident has a slightly unusual appearance, as can be seen in the photo. She has a short, tall body, flattened on both sides, and silvery in color. Sometimes there are red and green spots on the body. The head is massive, with large eyes. On average, the body weight of a sea creature is about 2 kilograms, but cases have been recorded when fishermen’s nets have caught individuals weighing more than five kilograms. They are described as similar to flounder.
Interesting. Tilapia fish are similar in their habits to domestic animals. Therefore, it is often called sea or river chicken.
Small
Smelt fried in a frying pan
Many people underestimate small fish and pass them by, but in vain. Smelt
- definitely the best small fish for frying, with small
red mullet
. It is enough to lightly add salt and pepper, roll in flour and quickly fry, try not to dry them out.
Suitable Products
Black Sea mullet 9-11
570 rub. for 1 Kg. (retail)
Packaging: 1 kg
Order
Small river fish are also fried, but they are bony and require a lot of fiddling. Karasei
It’s better not just to fry, but to bake after frying in sour cream (although this will not get rid of small bones).
Tricks of the culinary process
For the best cooking result, it is necessary to take into account the subtleties of the culinary process. You can fry fresh and thawed carcasses in cold water. It is better to clean large specimens, wash them and cut them into equal-sized pieces, removing large seeds.
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Clean the small fish, rinse and fry whole. Place any spicy herbs you like into the belly to give the pulp an exquisite flavor. It is better to clean the scales not from the head, but from the tail using a sharp knife. For better results, fish carcasses can be doused with boiling water.
When removing giblets, it is important not to crush the gall bladder, as this will cause the meat to become unpleasantly bitter. You can get rid of mucus on the skin using salt. To do this, rub the surface with large crystals and hold it under running cold water. It is strictly forbidden to cook frozen raw materials, or defrost fish in hot water.
No bones
If we talk about fish without bones at all, then these are sturgeon breeds
. Their main disadvantage is their high price. It's best to focus on proper butchering because many species have bones that are easily removed. Let's immediately exclude the small river fish, because it contains a lot of small bones that are impossible to remove.
Sturgeon cooked in a frying pan
The easiest way to get boneless fish for frying is to choose a good supplier of clean fillets and additionally check each piece before cooking. Just run your finger down the middle of the fillet in both directions; if there is any bone left somewhere, you will feel it.
For steaks
Salmon steak
Steak is conventionally called any large piece of fish. The main types for frying steaks are salmon
and
trout
, sliced crosswise.
Large cuts of tuna
are also sometimes called steak.
Large fish is used for steaks; the average size of a steak is slightly smaller than the palm of your hand.
Some restaurateurs insist that only cuts of beef can be called steak, so as not to confuse guests. Although in reality, on the menu of many establishments you can find steaks from any meat and fish.
What is the best fish to grill on the grill?
With the arrival of spring comes the most suitable time for picnics in nature, so you can get out with your family and treat yourself to something tasty, and, of course, healthy. Since everyone is pretty bored with cooking pork kebabs, try frying fish, it’s very tasty.
The main thing here is to meet 2 conditions:
- The meat should have a minimum of bones.
- The fattier the fish, the tastier and juicier it will be.
For cooking, choose small carcasses, then it will only take 10-15 minutes, and lunch will already be cooling on the table. Large fish will have to be fried much longer, and besides, its skin will begin to burn early, and the fillet will remain raw. If you want to make steaks on the grill, it is better to take trout, salmon, salmon, halibut. There are not many seeds in them and you need to cut them into small layers.
Before sending the carcass to the grill or frying on the grill, clean it of scales, remove the gills and gut the insides. If this is not done, even the most tender meat will be spoiled by a bitter taste. Rub the prepared fish with spices and salt on all sides, you can put aromatic herbs inside (rosemary, parsley, basil), and then fry on hot coals on both sides. To help the meat cook better, make small cuts on the sides.
Fillet for frying
Trout fillet
Theoretically, any large to medium-sized variety of fish can be filleted for frying. The most commonly used fillets are salmon, trout, pike perch, and pike.
and
cod
. These are versatile options that can be fried in a variety of ways, so they appear in many recipes.
Preparing the fish
Smaller fish, such as smelt or capelin, require less preparation. It is allowed to fry it without gutting, although this gives a specific taste, especially to capelin. If possible, it is better to get rid of the insides. No need to marinate, just add salt and pepper.
Cutting fish before frying
Fish with small scales, such as river trout or char, do not need to be scaled; just remove the insides and rinse with water. Marinate as desired, depending on the recipe, but you can get by with salt and pepper.
Large species must be cleaned of scales and entrails, thoroughly washed and cut into steaks or fillets. In some cases, they marinate in advance to make the flesh a little firmer, making it easier to fry.
Fish does not require long-term marinating, but it is not prohibited. The main thing is that the marinade is not aggressive.
Japanese chef Nobu marinates his signature cod for 24 hours in a mixture of spices, soy sauce and mirin, the result surprises many.
Classic recipe - fried fish in a frying pan in flour
You need to take:
- 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).
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.
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.
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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.
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.
Compound:
- 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.
