Fish fried in a frying pan: recipes from Shefmarket

Everyone loves fried fish. And if someone doesn’t like it, it means that no tasty fish has happened in their life. Absolutely any fish that can be found on store shelves or in the river is fried. However, there are several types of fish that frying gives them a special taste. Usually these are carp, bream, roach, carp, mackerel and others.

During frying, an appetizing crust forms on the surface of the fish, which gives the dish an incredible taste and also retains all the vitamins and nutrients inside. However, during the frying process, fish absorbs a lot of oil, so it becomes high in calories. If you are watching your figure, then it is better to bake the fish.

Fish is fried either in a frying pan, deep-fried or over an open fire.

A few life hacks to make cooking fish easier and more enjoyable:

Fish becomes much easier to clean if you briefly immerse it in hot water or keep it in cold water with vinegar for a few minutes. The easiest way to cut off the fins is with scissors, but the dorsal fin can be removed by removing the skin on both sides of it and then pulling it out. The main thing is to wrap the fin with a towel or something like that, otherwise you can get hurt.
Before frying, roll the fish in flour or breadcrumbs mixed with grated cheese.
You need to salt the fish just before cooking.
To remove fishy smell from your hands or dishes, just rinse them with a solution of water and vinegar. For one liter of water you need half a teaspoon of vinegar.
If the fish is too slippery and difficult to clean, dipping your hands in salt will help.
The fish will not stick to the pan if you add a little salt to the fat in which it is fried.

Today we will talk about how to deliciously fry fish in a frying pan.

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 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.

Fish fried in parchment

Required components:

Fish (pollock, hake or cod) - 500 g;
Vegetable oil - 0.5 tbsp;
Seasoning for fish - 2 tsp;
Salt - to taste;
Parchment (25X15 cm) - 2 pcs.

Fish fried in parchment

Cooking process:

First of all, wash the fish and divide the boneless fillets into large pieces.
Place large pieces skin side up and cut each into 3-4 portions. It is best to cut at an angle, this way the fish will retain its shape. Salt the fish.
Grease the parchment with oil and sprinkle with fish seasoning.
Mentally divide the parchment into two parts and place the fish on one half and cover it with the other half.
Place the fish in parchment in a hot, dry frying pan and fry until cooked.
Remove the parchment, place the fish on a plate and serve.
Bon appetit!

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 fry fish in a frying pan: useful tips

Fish is a frequent guest on our table. You can prepare it in different ways - boil the fish soup, fry it in a frying pan, bake it in the oven, or use it as minced meat for meatballs or cutlets. But the most favorite delicacy of these, without a doubt, is the delicious, rosy, piping hot pieces! Before we get started, let’s learn how to fry fish tasty and beautiful.

Preparing the fish

Cutting into pieces

Before frying fish, it must be cut into portions. Naturally, if there is a need for this: small specimens are prepared whole. In this case, river fish, which is distinguished by the presence of small bones, is prepared in one of two ways: either the entire carcass is cut across for better frying, or it is pre-treated (an hour before cooking) with lemon juice along a cut made along the ridge. Medium-sized fish is cut into pieces and fried in a frying pan, placing the flesh on the bottom, not sideways. Sea hake or pollock should not be cut too small (less than 4-5 cm in length), as it tends to disintegrate during cooking. In this case, the fish is fried over fairly intense heat. Large carcasses are often filleted and cooked in batter. Such fish can also be cut into two parts along the ridge, and then divided into portioned pieces.

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Before frying the fish, the prepared pieces must be salted and kept for a certain time. One kilogram of product requires approximately one tablespoon of salt. The fish is rubbed with salt and placed in a cool place for two to three hours. Before frying, the pieces must be quickly rinsed under running water and placed in a colander to drain the liquid. If you want to cook the fish immediately after cleaning and cutting, you will need less salt, and the salting time is significantly reduced. Ten to fifteen minutes will be enough for the product to absorb the required amount of spices. And there is no need to wash the pieces.

How to fry fish correctly

Remember the basic rule: before putting the product in the pan, the oil must be well heated. Otherwise, the fish will simply stick to the bottom. Pat the slices with a paper towel to remove excess moisture and roll in flour. Do not fill the pan too tightly; there should be at least a little free space between the pieces - then the pieces will be evenly fried on all sides. The fire should be medium. When the heat is reduced, the fish will simply “cook”; as a result, you will not get a golden brown crust. By increasing the temperature, there is a danger of getting a burnt dish if the pulp is raw. What is the best way to fry fish? Wait 5-7 minutes and then turn the pieces over to the other side. It should also be taken into account that it is best to use vegetable oil for frying. Moreover, there should be quite a lot of oil - so much so that the fish drowns half in it. After an appetizing golden brown crust has formed, you can remove the pieces to a plate. Hot fish, however, like any other dish, is not advisable to eat immediately, as this may adversely affect your stomach. Wait about ten minutes. During this time, you can saute the onions or prepare a vegetable salad as a side dish.

Fish in caramel sauce Vietnamese style

Required components:

Red mullet - 4 pcs;
Orange - 1 piece;
Sugar - 100 g;
Water - 70 ml;
Flour - 3 tbsp;
Salt - to taste;
Ground black pepper - to taste.

Fish in caramel sauce Vietnamese style

Cooking process:

First, clean the fish, remove the entrails and rinse thoroughly.
Season with salt and pepper, then roll in flour.
Place a frying pan on the fire and heat the sunflower oil. Place the red mullet into the frying pan.
Fry them briefly - five minutes on each side, until golden brown.
Wash the orange, cut into 2 parts and squeeze the juice into a separate container.
Remove the white part from the orange peel. Cut the rest into thin strips.
Take a deep frying pan, put it on the fire, pour sugar into it, then add water. Cook the caramel over low heat for about a quarter of an hour, remember to stir constantly.
Add the orange juice and peel to the syrup and cook the mixture for another 5 minutes.
Place the fish in the caramel sauce and simmer for 1-2 minutes on each side.
If desired, you can take pumpkin, eggplant and bell pepper, marinate them in balsamic vinegar and soy sauce, bake and serve as a side dish.
Bon appetit!

How to fry small river fish with onions

Sometimes, after tasting the fried small fish of our own catch, we cannot understand what we were doing more at the table: eating, or sorting through the bones, carefully looking for them or spitting out what we missed. Prepare the fish according to this recipe, and the problem will disappear by itself.

You will need:

Small fish.
Onion – 1-2 heads.
Salt, pepper, oil, coriander, cumin.
Lemon – ½ part.

How to cook:

Rinse the fish, remove scales, remove the giblets; the head and other parts do not need to be cut off. Place in a bowl.
Chop the onion into thick rings and send to the fish.
Add all the seasonings, add salt, mix well, distributing the spices evenly. Cover and leave to marinate for 20 minutes. Stir a couple of times during marinating.
Remove the carcasses from the bowl, leaving the onions.
Heat the oil thoroughly in a deep frying pan. Pour it generously. Don't hesitate to deep-fry the dish. Add the onion and fry over high heat until golden brown. Remove the onion rings with a slotted spoon, allowing the oil to drain.
Carefully place the fish into the oil. If there is a lot of it, do not put it all at once, make one layer so that the carcasses fry smoothly. Give the underside time to brown, then flip and cook for just a couple of minutes, as flipped fish will cut the cooking time in half. Don't dry out the fish.
Cover the finished fish with onions, sprinkle with lemon juice, and garnish with herbs.

Salmon steak in a frying pan

Required components:

Salmon steak - 2 pcs;
Canned pineapples - 100 g;
Chili pepper - 1 piece;
Fresh mint - 10 g;
Teriyaki sauce - 2 tbsp;
Olive oil - 1 tbsp.

Salmon steak in a frying pan

Cooking process:

Rinse the steaks under cold water and place on a paper towel to drain off excess water.
Place a frying pan on the fire and heat the olive oil.
Once the oil is hot, place the steaks in the pan. Cook for 2 minutes on each side.
Once you turn the steak over, brush the seared side with the teriyaki sauce, then turn the steak over and brush the other side with the sauce. Fry for another two minutes on both sides.
It is important to note that the time to fry a steak depends on its thickness. If the steak is quite thin, then a total of four minutes on each side will be enough.
Cut the pineapple into small cubes, chop the chili pepper and mint very finely. Mix all the ingredients and place them on top of the steak.
Bon appetit!

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.