How to cook whole fish in a pan. How to fry small fish

For those who are interested in fish dishes, this recipe is intended. Following the gastronomic instructions, you can learn from it how, without much bothering, fry small river fish in a breaded frying pan. Such representatives of the water depths are also called fish trifles. The category of such fish includes a path, a small halavchik, a buckle (although in different areas of these cloisters of lakes, ponds and rivers they call them 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.

Ingredients:

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

How to fry small river fish in a breaded pan

So, it is best to use fresh fish, just caught, for fish food. We take the right amount.

We start cooking with the fact that without fail we clean the small fish from the insides and, of course, from the scales. This process is fast and will not cause difficulties.

We spread the prepared fish in a suitable container. We throw the right amount of salt, we throw spices that are intended for fish dishes. If this is not available, just use ground black pepper, for example. We mix. Each fish should be covered with spices and salt. Let the fish marinate a bit.

In the meantime, put flour on a plate, and pour vegetable oil into the pan to warm it up. Roll the fish on each side in flour.

Put the fish in the hot oil and put the fish in the pan.

Fry each carcass so that it is covered with a ruddy shell on each side.

So, we are faced with the task of tasty frying fish in a pan, observing a number of conditions, the main one being that it be juicy and with a crust. In fact, not every housewife will cope with a simple task. Pieces fall apart, stick to the pan. And all inglorious attempts undergo a complete collapse.

If you master all the secrets of proper frying, you can rightfully consider yourself a first-class cook. Learn, and every fish that swims into your house will become a culinary masterpiece.

How to fry fish deliciously so that it is juicy and with a crust

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

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

The perfect crispy crust, whole pieces are not at all a secret with seven seals. In order for the fish to be close to ideal after frying, first of all, get acquainted with a number of rules. The technology of preparation is extremely simple.

After cutting the carcass into steaks or fillets, be sure to dry the fish. Blot them with paper towels, or, after washing, put them in a bowl and send them to the refrigerator shelf for an hour and a half. Failure to comply with this rule will lead to the fact that frying will fail: the fish will stick to the pan with all the ensuing consequences.
Ignite the pan. First, put a dry frying pan on the burner, turn on the gas. Hold for a couple of minutes, and only then splash the oil. Bake it for a minute or two.
Then you can follow two paths. Personally, I salt the pan all over the surface. But here it must be borne in mind that it is no longer worth putting salt in flour for breading. Fry the bottom side, salt the top, then turn the fish over and fry.
The second way to avoid sticking of fish steaks: salt the calcined oil, pour it out when the smoke comes out. Wipe the bottom of the pan with paper towels, pour in a new portion of oil and lay out the fish for frying.
To get a beautiful crust, fry without a lid, over medium or high heat.

How to understand that the fish is fried. When the meat loses transparency, and the juice when pierced, on the contrary, or disappears altogether, the dish is ready.

How to fry red fish in a pan

Red fish is considered a delicacy, and therefore the approach to its preparation is special. I propose to fry salmon or pink salmon in the simplest way, and serve it with an exquisite wine sauce.

Would need:

Fillet of red fish - 1-2 pcs.
Lemon.
Carrot.
Potatoes - 200 gr.
Bulgarian pepper.
Flour - 20 gr.
White wine - 150 ml.
Eggs are a couple.
Butter - 75 gr.
Cream - a glass.
Sugar - 30 gr.
Salt pepper.

Spray the steaks or fish fillets with lemon juice, leave to marinate for 15-20 minutes.
In a separate bowl, combine flour with salt and pepper.
Pat the marinated pieces dry with paper towels.
Roll each with flour, put in hot oil.
When the bottom side is fried, turn the pieces over. Put a small piece of butter under the bottom of the servings.
After 10 minutes, the fish is ready. Transfer it to a plate.
In parallel, in a small saucepan, start heating the cream. Pour sugar into them, salt.
Whisk the eggs separately, then fold into the cream.
Let the sauce boil, pour in the wine. Boil for 5 minutes without stopping stirring. Serve the sauce in a pretty gravy boat.

How to fry fish in batter

Classic batter. We take 2 eggs, a couple of tablespoons of flour, salt, favorite seasonings, sunflower oil.

Beat eggs in a bowl, add flour, seasonings, salt the batter. Again, work with a mixer until the consistency of sour cream is formed.
Heat up the oil (pour a lot without sparing). Dip each piece in the dough, lay out to fry at a distance from each other.

Beer batter. You will need: 3 yolks, 3 proteins, 150 gr. flour, 150 ml. beer, salt.

Combine the yolks with beer and flour, salt, beat well.
Beat the whites with a mixer into the foam, gently fold into the batter. Stir again and start frying.

Cheese batter. We take: 3 eggs, 3 large spoons of flour, 100 gr. finely shredded cheese. Blend to break up lumps, then dip in pieces and fry quickly.

If, when cutting fish, you damaged the gallbladder, which will spoil the dish with bitterness, soak the carcass in milk. A simple procedure will correct the flaw.

Cod fillet, fried in English

You can cook cod traditionally, just fry it to a beautiful crust. I suggest making it in batter. The British 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 (we take 100 gr.).
In a separate bowl, mix the remaining 50 gr. flour with starch, salt the mixture. Stir, pour in the beer, stir again. If the consistency is too thick, add some water.
Heat the oil well, dip the fillet pieces in the batter, fry for 3-5 minutes on both sides.

Fry fish on parchment paper

An interesting way to cook, try it, I'm sure you'll like it. The dish will turn out very juicy, appetizing.

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 are a couple.
Garlic, spices, salt.

Cooking:

Cut the carcass of the fish into fillets, divide in portions.
Chop the kernels of nuts into crumbs, throw in breadcrumbs, stir.
Crack the eggs into a separate bowl and stir.
Dissolve the oil. Take a piece of pollock, roll in nut breading, then dip in eggs.
Put in oil, fry both sides until cooked.

How to deliciously fry pink salmon with cheese crust

The recipe is suitable for cooking not only red fish. use non-fatty tilapia, hake, pollock, you can take frozen carcasses.

Ingredients:

Fish - 700-900 gr.
Cheese - 200 gr.
Eggs - 3 pcs.
Flour - 2 tablespoons.
Oil, any spices, salt.

For cooking, take a fish fillet. Cut it into small pieces, rub with seasonings mixed with salt.
In a separate bowl, beat the eggs, splashing a spoonful of water and a little salt.
Add shredded cheese, mix again.
Heat oil in a frying pan. Take the fillet pieces one by one, bread with flour, then dip in the cheese egg.
Fry until crispy on both sides.

How to fry hake with garlic and herbs

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

Take:

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

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

Recipe for fish fried in milk

Thanks to milk or cream, which can replace milk, the fish has a very delicate taste.

Take:

Fish is carcass.
Milk - 0.6 liters.
Flour - 4 large spoons.
Sunflower oil - 2-3 tablespoons.
Salt, pepper, ready-made seasonings for fish.

Gut the carcass, clean from scales, cut off the head, fins, tail. Rinse with running water inside and out.
Place in a bowl of milk to completely cover the fish. Add all seasonings, stir.
Soak for at least half an hour by placing in the refrigerator. Ideally, you need an hour and a half, if you have time.
Remove, wait for the milk to drain, blot with paper towels.
Bread the fish with flour, send it to the hot oil in a frying pan.
Fry on both sides until nicely browned.

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 out the bones, carefully looking for them or spitting out what was missed. Cook the fish according to this recipe, and the problem will disappear by itself.

You will need:

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

How to cook:

Rinse the fish, remove the scales, remove the offal, the head and other parts can not be cut off. Put in a bowl.
Chop the onion into thick rings, send to the fish.
Pour all the seasonings, salt, mix well, evenly distributing the spices. Cover, let marinate for 20 minutes. Stir a couple of times while marinating.
Remove the carcass from the bowl, leave the onion.
Heat the oil well in a deep frying pan. Pour it generously. Not sparing the dish deep-fried. Add the onion, fry over high heat until golden brown. Remove the onion rings with a slotted spoon, allowing the oil to drain.
Carefully transfer the fish to the oil. If there is a lot of it, do not put it all at once, make one layer so that the carcasses are quietly fried. Let the bottom side brown, then turn over and cook for just a couple of minutes, as the cooking time for a turned fish is halved. Don't overdry the fish.
Pour the finished fish with onions, sprinkle with lemon juice, garnish with herbs.

Video recipe for fried whole carp in a pan

Very simple, and the most delicious way to fry whole fish. I really liked the story and explanations of the step-by-step actions of the author of the video, be sure to check it out. Bon Appetit.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

One of the most useful products for humans is fish: it contains a lot of useful trace elements, polyunsaturated fatty acids, vitamins, but cooking fried fish requires some skill. If you know some secrets, then even a novice hostess will be able to surprise everyone with a delicate fish with a delicious crust.

How to fry fish in a pan

Having decided to cook fried fish for the first time, housewives may encounter certain difficulties: for example, hake turns into porridge, and pollock begins to fall apart after defrosting. Before you cook fish in a pan, you need to choose and cut it correctly. Much depends on the variety: trout, pike, catfish or capelin are cooked differently. The aesthetic appearance of the dishes is given by the breading, which provides a crispy crust and a delicate taste. For it, use flour, crackers or a mixture of seasonings.

How to prepare the fish:

First, it is defrosted. To do this, lay the frozen fish on a tray and wait for it to thaw at room temperature. Another option is to place the carcass in cold water (2 liters are needed per 1 kg). It is impossible to defrost catfish, chum salmon, carp and any other species in warm or hot water - this will negatively affect the taste and spoil the product. A pinch of salt thrown into the water will help speed up the defrosting process. However, this trick can only be used for uncut carcasses.
When the product has thawed, it must be cleaned. The scales will be easier to fall behind if the fish is scalded with boiling water. It is more convenient to clean the carcass under running water with a metal grater. Mucus is well removed from the fish if you rub it with salt and rinse under running water. It is important to gut the fish without damaging the gallbladder so that the dish does not turn out bitter.
Some housewives do not cook sea fish because of its specific smell, but experienced chefs know the secret of how to get rid of it. In order for the flounder to stop smelling unpleasant, the skin is removed from its dark side. The smell of cod is removed by placing the fish in a vinegar solution (or you can marinate it with lemon). You can get rid of the smell of the mud of river fish by placing the carcasses in an enameled bowl, cover with bay leaves, pour warm water.

How to fry fish deliciously:

A large carcass (salmon, salmon, trout) must be cut into pieces. It is better to fry small river fish (roach, crucian carp) whole, after making incisions on the sides.
Sea red fish is recommended to be marinated in wine or sprinkled with lemon juice to improve the taste.
The fish will not stick to the pan if it is first breaded in flour, eggs with breadcrumbs, seasonings.
You can fry in olive oil or sunflower oil, add butter for taste.
The fire is set to medium.
If you want to cook a deep-fried dish, then you should choose hake, sea bass, pike perch or catfish.

How much to fry

For those who are going to cook a fish dish, it is important to know the cooking time. It depends on what kind of fish is fried, and the specific type of product, taste preferences are no less important. How long to fry fish in a pan? A standard piece of fish fillet should be cooked for 10 minutes on each side. If you have thin steaks, then the time is reduced to 4-7 minutes. In order not to overdry the fish fillet, you can quickly fry the pieces and leave to languish over low heat.

How to fry fish in a pan in flour

One of the most low-calorie fish dishes are pieces fried with flour. To do this, prepared pieces or fish fillets are salted, peppered, dipped in egg and flour. The taste of the dish will improve if you hold the pieces in a marinade of white wine or lemon and onion. How to fry fish in a pan with flour? It is necessary to roll it in breadcrumbs and put it in heated oil. After the pieces are fried on both sides until golden brown, put the onion left over from pickling in the pan: this will give the dish a delicate aroma and improve the taste.

with crispy crust

Sometimes housewives complain that they don’t get a fish with an appetizing crust that crunches nicely. However, there are many ways to make the pieces juicy, fragrant and tasty. It is recommended to use river fish - crucians or carps - for this cooking option, because marine life often turns out to be overdried and tasteless. How to fry fish with a crust:

Prepare pieces up to 3 cm thick or whole carcasses. The skin is not removed.
Salt and pepper, breaded.
Roasted in a hot pan. The lid is not closed.

How to fry

There are a huge number of ways to cook fish: housewives have learned to fry it on the grill, in deep fat, in a slow cooker, in a pan. Cooking fried fish does not take much time. The secret to tasty mackerel, trout or pike lies in the right choice of product. Before buying a fish, you should pay attention to the condition of the skin and head. The product should not smell unpleasant, even frozen fish should be taken with an even color, without foreign smell. The recipe for fried fish is chosen taking into account personal preferences and the variety of the product.

As a rule, trout, salmon or salmon are cooked in steaks. If the pieces are cut unevenly, it is recommended to separate the meat from the bone and fry the fillet with flour or other breading. Before preparing fried pieces from a frozen product, it is important to examine the structure of the fabric: loose fish, which was sold in ice glaze, cannot be fried with breading. The secret to delicious bites is the right skillet: a low-rimmed cast iron pan is ideal. You can fry the fish in mayonnaise, batter, without flour or with it. Fillet is better to cook in the dough.

Pollock

Servings: 4 persons.
Calorie content of the dish: 150 kcal per 100 g.
Purpose: dinner.
Cuisine: Russian.

Fried pollock is an inexpensive simple dish. Below is a step-by-step recipe on how to cook pollock in a pan. For implementation, a minimum number of products is required. The fish is prepared quickly, therefore it can become a decoration of the festive table or be served for a family dinner with vegetables, rice, buckwheat. Low calorie content allows you to use the dish even for those who are on a diet.

Ingredients:

pollock - 400 g;
egg - 1 pc.;
flour - 100 g;
salt pepper.

Cooking method:

The fish is thawed, cleaned, cut into pieces, salted.
The egg is beaten in a bowl, pollock is dipped.
Roll the pieces in flour.
Fry until golden brown on both sides.

pike

Servings: 5 persons.
Calorie content of the dish: 122 kcal per 100 g.
Purpose: lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

One of the easiest ways to cook pike is roasting with onions. This option will be especially successful for a family dinner outside the city, when the father of the family personally catches the fish. Even an inexperienced hostess will cope with the cooking process. Below is a step-by-step instruction on how to cook pike with onion rings. You can serve the dish with boiled potatoes, rice or other side dishes.

Ingredients:

pike - 800 g;
onion - 300 g;
pepper;
salt.

Cooking method:

The fish is cut, cut into pieces.
Salt, pepper pieces, leave for 15 minutes.
Onions are cut into rings, fried.
Spread the pike on a hot frying pan, fry on both sides until cooked.
Lay the onion on top.

pink salmon

Servings Per Container: 4.
Calorie content of the dish: 350 kcal per 100 g.
Purpose: dinner.
Cuisine: European.
Difficulty of preparation: easy.

For those who like fish fried in dough, this recipe will be a real find. Many people think that pink salmon is very dry and not suitable for frying, but this is not the case. Experienced chefs know how to fry pink salmon to make it juicy, appetizing and tasty. The recipe below is suitable even for a festive feast, and all thanks to the exquisite taste of cheese batter.

Ingredients:

pink salmon (fillet) - 1 kg;
cheese - 250 g;
melted butter - 150 g;
egg - 4 pcs.;
lemon - 1 pc.;
soy sauce - 1.5 tablespoons;
flour;
salt.

Cooking method:

The fish is divided into pieces, marinated in soy sauce with spices, lemon juice.
Grate the cheese.
Eggs are beaten with flour, cheese is added to them.
Roll pink salmon in batter, fry.

capelin

Cooking time: 15 minutes.
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, frying. Below is a quick and easy way to fry capelin. The recipe is perfect for a family lunch or dinner. Capelin can be served separately as an appetizer or with a side dish as a hot dish.

Ingredients:

fresh-frozen fish - 0.7 kg;
cornmeal - 150 g;
egg - 1 pc.;
salt.

Cooking method:

Defrost capelin, wash and salt.
Dip in egg and flour.
Fry until done.

Mackerel

Cooking time: 30 minutes.
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 is 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 will surely please your guests and loved ones. The recipe is simple, but the dish is delicious. Below is an instruction on how to fry mackerel with nut breading.

Ingredients:

mackerel - 800 g;
walnut kernels - 150 g;
breadcrumbs - 50 g;
garlic;
spices;
salt.

Cooking method:

Cut the fish, cut into portions, marinate.
Chop nuts, combine with breadcrumbs.
Dip the fish in the egg, breadcrumbs.
Fry until done.

Trout

Cooking time: 20 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 97 kcal per 100 g.
Purpose: dinner.
Cuisine: Scottish.

One of the dietary and most delicious types of fish is trout. She has already managed to conquer the inhabitants of many countries, including Russians. Below is the Scottish way of cooking trout in a skillet. Ready fish can be served with vegetables, baked potatoes or lettuce. If the dish is prepared for the holiday, you can decorate it with red caviar, lemon, herbs.

Ingredients:

trout - 1 kg;
lemon - 1 pc.;
milk - 0.5 l;
oatmeal - ½ cup;
greenery.

Cooking method:

The fish is cut, separated from the bones, the skin is left.
Combine milk with salt, spices, pour pieces of trout.
Bread the fish, fry until cooked.

heck

Cooking time: 25 minutes.
Servings: 4 persons.
Calorie content of the dish: 105 kcal per 100 g.
Purpose: lunch, dinner.
Cuisine: Mediterranean.
Difficulty of preparation: easy.

If you don’t know how to fry a hake in a pan so that it turns out tasty, fragrant, does not crumble and looks good on the table, then you can use the recipe below. Fried hake is suitable for a traditional dinner or celebration. As a side dish for fish, you can serve mashed potatoes, boiled rice, baked vegetables or risotto.

Ingredients:

hake fillet - 0.5 kg;
onion - 1 pc.;
carrots - 1 pc.;
cheese - 100 g;
salt;
seasonings.

Cooking method:

Vegetables are peeled, chopped, fried.
The fish is divided into pieces, salted and peppered.
Layers are placed on the pan: vegetables, pieces of hake, vegetables, mayonnaise, cheese.
Roast for 15 minutes.

carp

Cooking time: 25 minutes.
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 on how to fry carp in a pan is a classic, but a special marinade of white wine, lemon, and spices is used for fish. 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 pc.;
ground almonds - 1.5 cups;
garlic - 2 cloves;
greenery;
flour;
salt.

Cooking method:

The fish is cleaned, marinated, cut into pieces, breaded.
Garlic is fried in a hot frying pan, removed.
The fish is laid out in fragrant oil, fried until tender.

Perch

Cooking time: 25 minutes.
Servings: 4 persons.
Calorie content of the dish: 180 kcal per 100 g.
Purpose: dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

River perches do not have many bones, so they will delight you with an excellent taste, you can not only cook fish soup from them, but also make a second dish. Below is a recipe for how to cook perch in a battered pan. This method of cooking is fast, despite the fact that the batter is light and airy, and the fish is tender and juicy. The dish is served as an appetizer or with a side dish as a hot dish.

Ingredients:

eggs - 5 pieces;
perch fillet - 1 kg;
salt;
flour;
greenery.

Cooking method:

The fish is divided into pieces 5x5 cm in size, salted.
Beat eggs with flour, herbs.
The pieces are dipped in batter, fried for 10 minutes on each side.

Grilled fish

Cooking time: 20 minutes.
Servings: 3 persons.
Calorie content of the dish: 98 kcal per 100 g.
Purpose: dinner.
Cuisine: European.
Difficulty of preparation: medium.

Grilled fish fried in a pan is very unusual and exquisite. You can use different types, but it is better to take large varieties. For the recipe below, asp is used - a popular, tasty, low-calorie fish. How to fry fish on a grill pan? You need to follow the instructions - and you get a delicious holiday dish.

Ingredients:

asp fillet - 800 g;
lemon juice - 3 tablespoons;
seasonings;
salt.

Cooking method:

Cut the fillet into pieces, marinate with seasonings with salt, lemon.
Heat up a pan with fat.
Spread pieces of fish, fry for 3 minutes on both sides.

How to make batter for frying fish

It is very important not only to choose and marinate the carcass, but also to prepare a delicious batter if you plan to cook a dish according to this recipe. Cheese, garlic, white wine or mayonnaise will be a good addition to the dough. Cooking fried fish in dough cannot do without eggs. How to fry fish in batter? Fillets of pink salmon or hake are marinated, dipped in the finished dough, spread on a hot frying pan with fat. Fry the pieces for about 20 minutes.

Methods for preparing batter for fish:

The classic version is easy to prepare. You need to beat 2 eggs in a bowl with three tablespoons of flour, salt.
Take eggs, spices and mayonnaise (for 1 egg - 1 spoonful of sauce). The resulting mixture will be thin, but will provide a thin, crispy crust to the fried fish.
Take 2 eggs, 2 tablespoons of mayonnaise, 150 g of hard cheese. Everything is beaten well with spices, the cheese is rubbed on a coarse grater and added at the end.

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Discuss

How to fry fish in a pan and how much time

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.