One of the healthiest foods for humans is fish: it contains a lot of useful microelements, polyunsaturated fatty acids, and vitamins, but preparing fried fish requires some skill. If you know some secrets, then even a novice housewife can surprise everyone with a delicate fish with an appetizing crust.

How to fry fish in a frying 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 frying pan, you need to select and cut it correctly. Much depends on the variety: trout, pike, catfish or capelin are prepared differently. Breading gives dishes an aesthetic appearance, providing a crispy crust and delicate taste. It uses flour, crackers or a mixture of seasonings.

How to prepare the fish:

1. First it is defrosted. To do this, put 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 per 1 kg). You cannot 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 an uncut carcass.
2. When the product has thawed, it needs to be cleaned. The scales will come off easier if the fish is scalded with boiling water. It is more convenient to clean the carcass under running water with a metal grater. Mucus can be easily removed from fish by rubbing it with salt and rinsing it under running water. It is important to gut the fish without damaging the gall bladder so that the dish does not turn out bitter.
3. 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. To stop the flounder from smelling unpleasantly, remove the skin 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 river fish mud by placing the carcasses in an enamel bowl, covering them with bay leaves, and pouring warm water over them.

How to deliciously fry fish:

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

How long to fry

For those who are planning 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 frying pan? A standard piece of fish fillet should be cooked for 10 minutes on each side. If you have thin steaks, then reduce the time to 4-7 minutes. To avoid drying out the fish fillet, you can quickly fry the pieces and leave to simmer over low heat.

How to fry fish in a frying pan in flour

One of the lowest calorie fish dishes is pieces fried with flour. To do this, prepared pieces or fish fillets are salted, peppered, and dipped in egg and flour. The taste of the dish will improve if you keep the pieces in a marinade of white wine or lemon and onion. How to fry fish in a frying pan with flour? You need to roll it in breading and place it in heated oil. After the pieces are fried on both sides until golden brown, put the onions left over from marinating into the frying pan: this will give the dish a subtle aroma and improve the taste.

With a crispy crust

Sometimes housewives complain that they cannot produce fish with an appetizing crust that has a pleasant crunch. However, there are many ways to make the pieces juicy, aromatic and tasty. It is recommended to use river fish - crucian carp or crucian carp - for this cooking option, because marine life often turns out dry and tasteless. How to fry fish with a crust:

1. Prepare pieces up to 3 cm thick or whole carcasses. The skin is not removed.
2. Salt and pepper, breaded.
3. Fry in a heated frying 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, deep-fry, in a slow cooker, in a frying pan. Cooking fried fish does not take much time. The secret to delicious mackerel, trout or pike lies in the right choice of product. Before you buy 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 any foreign odor. The fried fish recipe is chosen taking into account personal preferences and the type of product.

As a rule, trout, salmon or salmon are prepared as 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 inspect the structure of the fabric: loose fish, which was sold in an ice glaze, cannot be fried with breading. The secret to delicious pieces is the right frying pan: cast iron with low edges is ideal. You can fry fish in mayonnaise, batter, without or with flour. It is better to cook fillet in dough.

Pollock

• Number of 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 for how to cook pollock in a frying pan. To implement it you need a minimum amount of products. The fish cooks quickly, so it can be a decoration for a holiday table or served for a family dinner with vegetables, rice, or buckwheat. Low calorie content allows the dish to be consumed even by those on a diet.

Ingredients:

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

Cooking method:

1. The fish is defrosted, cleaned, cut into pieces, and salted.
2. Beat the egg in a bowl, dip the pollock.
3. Dip the pieces in flour.
4. Fry until golden brown on both sides.

Pike

• Number of 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 frying it with onions. This option will be especially successful for a family dinner outside the city, when the fish will be personally caught by the father of the family. Even an inexperienced housewife can handle the cooking process. Below are step-by-step instructions, 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:

1. The fish is cut into pieces.
2. Salt and pepper the pieces and leave for 15 minutes.
3. The onion is cut into rings and fried.
4. Place the pike on a hot frying pan and fry on both sides until done.
5. Place onions on top.

pink salmon

• Number of servings: 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 true. Experienced chefs know how to fry pink salmon so that it turns out juicy, appetizing and tasty. The recipe presented below is suitable even for a festive feast, and all thanks to the exquisite taste of the cheese batter.

Ingredients:

• pink salmon (fillet) – 1 kg;
• cheese – 250 g;
• ghee – 150 g;
• egg – 4 pcs.;
• lemon – 1 pc.;
• soy sauce – 1.5 spoons;
• flour;
• salt.

Cooking method:

1. The fish is divided into pieces and marinated in soy sauce with spices and lemon juice.
2. Grate the cheese.
3. Beat eggs with flour, add cheese to them.
4. Dip pink salmon in batter and fry.

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 course.

Ingredients:

• fresh frozen fish – 0.7 kg;
• corn flour – 150 g;
• egg – 1 pc.;
• salt.

Cooking method:

1. Defrost the capelin, wash and add salt.
2. Dip in egg and flour.
3. Fry until done.

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.

Cooking method:

1. Cut the fish into portions and marinate.
2. Chop the nuts and combine with breadcrumbs.
3. Dip the fish in egg and breading.
4. 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 to cook trout in a frying pan. The finished fish can be served with vegetables, baked potatoes or lettuce. If the dish is being prepared for a holiday, you can decorate it with red caviar, lemon, and herbs.

Ingredients:

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

Cooking method:

1. The fish is cut, separated from the bones, and the skin is left on.
2. Combine milk with salt and spices, pour over trout pieces.
3. Bread the fish and fry until done.

Heka

• Cooking time: 25 minutes.
• Number of 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 hake in a frying pan so that it turns out tasty, aromatic, doesn’t 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:

1. Vegetables are peeled, chopped and fried.
2. The fish is divided into pieces, salted and peppered.
3. Place in a frying pan in layers: vegetables, pieces of hake, vegetables, mayonnaise, cheese.
4. Fry for 15 minutes.

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.

Cooking method:

1. The fish is cleaned, marinated, cut into pieces, and breaded.
2. Fry the garlic in a hot frying pan and remove.
3. The fish is placed in aromatic oil and fried until cooked.

Perch

• Cooking time: 25 minutes.
• Number of 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 frying pan in batter. This cooking method is fast, while 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 main dish.

Ingredients:

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

Cooking method:

1. The fish is divided into pieces measuring 5x5 cm and salted.
2. Beat eggs with flour and herbs.
3. The pieces are dipped in batter and fried for 10 minutes on each side.

Grilled fish on a frying pan

• Cooking time: 20 minutes.
• Number of 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 frying pan turns out to be very unusual and refined. You can use different types, but it is better to take large varieties. For the recipe presented below, asp is used - a popular, tasty, low-calorie fish. How to fry fish on a grill pan? Just follow the instructions and you will end up with a delicious holiday dish.

Ingredients:

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

Cooking method:

1. Cut the fillet into pieces, marinate with seasonings with salt and lemon.
2. Heat the frying pan with fat.
3. Lay out the pieces of fish and fry for 3 minutes on both sides.

How to prepare batter for frying fish

It is very important not only to select and marinate the carcass, but also to prepare a delicious batter if you plan to prepare a dish according to this recipe. A good addition to the dough would be cheese, garlic, white wine or mayonnaise. Cooking fried fish in dough cannot do without eggs. How to properly fry fish in batter? Pink salmon or hake fillets are marinated, dipped in the prepared dough, and placed on a hot frying pan with fat. Fry the pieces for about 20 minutes.

Methods for preparing fish batter:

1. The classic version is simple to prepare. You need to beat 2 eggs in a bowl with three tablespoons of flour and salt.
2. Take eggs, spices and mayonnaise (for 1 egg - 1 spoon of sauce). The resulting mixture will be liquid, but will provide a thin crispy crust to the fried fish.
3. Take 2 eggs, 2 tablespoons of mayonnaise, 150 g of hard cheese. Beat everything well with spices, grate the cheese on a coarse grater and add it at the end.

Read more about how to choose the right one for frying.

Video

Calories: Not specified
Cooking time: Not indicated

In the list of ingredients for this recipe you will not find any flour, eggs, or even crushed crackers. But how can you fry fish in a frying pan without breading or batter; at worst, it will fall apart? This is a completely fair question that will certainly arise among most housewives who have already had experience in preparing fried fish. Indeed, during heat treatment, the fish becomes very tender, so it can turn into a shapeless mass instead of beautiful, even pieces. But there are a few secrets that will allow you to fry incredible fish without breading. After all, as you know, flour or batter absorbs a very large amount when frying, so the dish turns out to be more high in calories and less healthy. So let's cross these extra ingredients off our list.

Ingredients:

- fish (any suitable for frying) – 1 kg;
- purified water, unboiled – 1 l;
- salt – 1.5 tbsp. l.;
- sugar – 1.5 tbsp. l.;
- vegetable oil - for frying;
- spices for fish - optional;
- butter – 50-70 g.

How to cook with photos step by step

1. Many types of fish are suitable for cooking in this way - trout, salmon, pink salmon, mackerel, char. I chose the latter as the main ingredient of my dish. This fish is quite dense in itself, and the brine allowed it to retain its shape almost perfectly, although the fish did not turn out dry. If you have a whole fish, cut off its head and tail, remove the fins and gut the carcass. Also remove scales if necessary. By the way, it is better to fry fresh or chilled fish; it will turn out more juicy and its taste will be richer. As for the frozen product, then, as a last resort, you can use it if there are no other options. But defrosting should take as long as possible. That is, you need to defrost the fish in the main compartment of the refrigerator or in cold water.

I also suggest you find out, in a frying pan, it turns out very tasty.

2. If desired, fillet the fish and then cut into portions. I just cut it into pieces because the bones of the loach are quite large and there are not many of them. But, of course, it is better to spend a little time and fillet the fish.




3. Now the most interesting part is preparing a kind of brine that will prevent the fish from “falling apart” when frying in a frying pan. In a liter of cold, unboiled water, dilute 1.5 tablespoons of salt and sugar and immerse the fish there. I did it a little differently, first filled the fish with water, and then added salt and sugar. But, of course, the first option is more convenient. Soak the fish in sweet-salty water for 20-30 minutes, no longer. While you can start preparing the side dish, I had boiled rice.






4. Then drain the water from the fish and add, if desired, some of your favorite spices for fish - thyme, basil, ground pepper, marjoram, etc. You don’t have to add anything, the fish will still turn out delicious.




5. Heat vegetable oil in a frying pan over medium heat. This is very important, otherwise the fish will stick to the pan and burn. Place the first portion of fish. Fry for about a minute, then add a small piece of butter to the pan, it will give the fish a delicate taste. But this is optional. Fry for another 1-2 minutes until lightly golden, then turn the fish pieces over and continue cooking on the other side for another 1-2 minutes. Of course, the duration of frying depends on the type of fish, on the frying pan, on the degree of heating, etc. Depending on the situation.




6. Serve the finished fish with your favorite side dish.

We also invite you to find out

Hello friends! Who doesn't love fried fish? Yes, the one who doesn’t know how to cook it. Read how to properly fry fish in a frying pan. I have selected several delicious and healthy recipes for you.

River species that are ideal for frying are crucian carp, river trout, pike, perch, river tilapia, catfish or carp. From marine meats, red fish, flounder, pollock, hake, tilapia, cod, whiting are perfect. Marine species are less bony, although among river species there are less bony ones. For example, tilapia or catfish. In fact, almost any fish can be fried if you know a few secrets.

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.

1. 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.
2. Cut off the fins with kitchen scissors.
3. Remove the scales with a well-sharpened knife. We start cleaning from the tail.
4. 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.
5. You can leave the head in the broth and cook a delicious fish soup.
6. 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
7. 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.

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 rocks). 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. After 20 minutes, remove the pieces or drain them in a colander. There is no need to rinse, let the milk drain, or blot the pieces with a napkin. No need to salt anymore. Let everyone add more salt later if it seems too little.

Prepare directly for frying

Any of the following breadings are perfect as a breading for fillets or small pieces:

• Roll in flour. This is the easiest breading method. Pour flour into a plate, you can add spices and dried herbs for taste. And then roll in the fish pieces. In order not to stain the entire kitchen with flour, inventive housewives pour flour into a bag and send the pieces there. Just shake the bag and the fish is already breaded. And the kitchen will remain clean :)
• Breaded breadcrumbs work well. They need to be ground to a flour-like state. And here you can add a variety of fillings: cheese, herbs, nuts. The fillet should be salted, peppered, and then rolled in breading.

• To prevent the juice from leaking out of the fish, batter is perfect. It is prepared in different ways. The simplest one is to take 2 eggs, flour and herbs. Take any flour - oatmeal, rice or wheat. Break 2 eggs in a bowl and mix with a fork. Then add flour in small portions. You should get something like thick sour cream. Add a little salt, pepper, ground saffron. And roll the pieces in batter. This way the meat will be “sealed” and the juice will not leak out when frying.
• Another option is to mix 1 egg with 2 tablespoons of milk. First we roll the fish in this egg mixture, and then we need to roll it in flour.

Frying fish

Now that we've cut it up and chosen the breading, let's start frying.

1. The frying pan should be well heated.
2. Add simple refined oil. There should be enough of it so that the fish is half immersed in it. Don't worry, it's not much. The dish won't absorb much. But this is the secret to the appearance of an appetizing crust.
3. Place breaded pieces onto a hot surface. The fish is placed in well-heated oil. This way the breading will be “sealed” better.
4. If you want to achieve a crispy crust, do not close the lid.
5. Do not turn the fish over for the first 5-7 minutes. Otherwise the juice will leak out and the crust won’t work. Until a golden crust forms on the bottom, do not turn the piece over.
6. Then carefully lift the fish with a wooden spatula. If it's browned, feel free to turn it over. Fry on the other side for 3-5 minutes.
7. This dish cooks very quickly. Check readiness like this: pierce a piece with a knife. Is the meat soft and falls off the bones easily? All is ready. How long to fry fish in a frying pan can be determined experimentally. Usually this is from 3 to 10 minutes on each side.

If after frying you still feel that the pieces are too greasy, place the finished pieces on parchment or a paper napkin. I always do this when I fry pancakes or cheesecakes :)

Fried fish recipes

Fried flounder in flour and egg

There are several basic rules on how to properly fry flounder in a frying pan. For medium-sized flounder we take: 2 eggs, half a tsp. salt, juice of half a lemon, black pepper (2-3 turns of the mill), 100 grams of flour.

Trim the tail and fins with scissors, clean the scales and gut them. When gutting fish, do not damage the gallbladder. Otherwise the meat will be bitter. Make 5-6 cuts diagonally on both sides of the carcass. Squeeze half a lemon over the flounder; lemon juice will remove the specific smell. After dipping the carcass in the stirred eggs, roll in flour. After salt and pepper, place it in the pan.

Place the flounder in a heated bowl with the dark side up and the white belly up. Fry over medium heat for 7 minutes. Turn over and cook for another 5 minutes. This way the finished dish will better retain its shape and will not fall apart during frying. The golden crust that forms will help you understand how long to fry the flounder in a frying pan.

Another recipe for fried flounder from Sergei Malakhovsky:

Crucian carp fried in breadcrumbs with onion and egg

Any fisherman will tell you how to properly fry crucian carp in a frying pan. In this recipe we will do without flour. For 5 medium fish, take: 3 medium onions, half a glass of ground breadcrumbs, 3 eggs, sunflower oil for frying, 10 grams of salt.

Prepare crucian carp for frying by gutting, removing the gills, cutting the backs with a fine mesh, rinsing, and wiping dry with a paper towel. Rub the salt in evenly, allowing it to soak in for 5 minutes. Finely chop the onion. Fry it in sunflower oil and leave to cool in the pan, turning off the heat. Mix raw eggs well with fried onions. Heat a dry frying pan over high heat. Dip the fish in the onion and egg mixture, and then roll in breadcrumbs. Fry the crucian carp on both sides. How long to fry crucian carp in a frying pan will be determined by the rosy color of the dish.

Video recipe for fried crucian carp in sour cream

Pollock fried in batter

Sea fish is slightly different in preparation from river fish. This is due to physiological characteristics. If you take them into account, it becomes clear how to properly fry pollock in a frying pan. Sea fish, such as pollock or hake, takes a little longer to prepare than river fish and has a tougher skin.

Ingredients: 700 g pollock fillet, 2 eggs, 150 g flour, 150 g milk, 1 tsp saffron, olive oil; salt and pepper to taste.

Pour the flour into a deep bowl, add salt (half a tsp), pepper and 1 tsp. saffron It gives the finished dish a wonderful appearance and aroma. Mixing everything thoroughly, gradually add milk and then eggs. This kind of liquid batter is better suited for a frying pan. Place the fillet in the batter. Place the pieces of pollock in hot oil, which should be at least 1 cm in the frying pan. How long to fry the pollock in a frying pan can be determined by the hardened and whitened fillet. On average 7-8 minutes on one side if the fish pieces are large. For smaller ones it takes less, just 5 minutes. At this time the batter will turn into a golden crust.

Another version of fried pollock in the video:

Fish is best cooked on a grill pan. There are special grooves on the surface of such a frying pan. Thanks to this, the juice remains inside. Plus, this cookware requires much less oil when cooking. Therefore, the food will be healthier. Read more in the article "

Fish can be fried in different ways, such as:
- rolling it in breadcrumbs;
- in flour;
- in batter, etc.

But some people don't like cooking this way and prefer to fry fish without flour. However, a number of other problems arise: it falls apart, sticks to the pan, burns, and much more. So, there is a recipe for cooking without using flour.

How to fry fish without dredging it in flour? So let's get started. For cooking you need:

• the fish itself (fresh),

• one head of onion,

• two carrots,

• one or two tablespoons of vegetable oil,

• frying pan (preferably two for separate cooking of vegetables and fish).

Fish fried with carrots and onions

Fish

The product should be rinsed under water, then the scales should be removed so that only skin remains (but you can remove that too). Separate the head, tail and fins from the body, clean from inedible entrails (the entrails should be removed carefully, trying not to damage the gallbladder, because the bile will be absorbed and give the meat a bitter and unpleasant taste).

Then we make an incision in the upper part of the ridge and along it, thereby separating the two halves of the meat from each other. If desired, you can cut the halves into small pieces. If you have a frozen product, do the same, but first defrost it.

After drying, you need to marinate the fish; this can be done in one of the following ways:
- make a solution of very salty cold water and immerse the meat for 1-2 hours;
- just add salt, pepper or use a special seasoning for fish and leave to marinate for 15 minutes. It happens that sea fish has an unpleasant aftertaste, so to get rid of it, use lemon juice, it removes this aftertaste well.

The marinating process is necessary so that the fish meat does not disintegrate when fried without flour, and of course, so that it has a pleasant taste.

After we've finished with the fish, let's move on to the vegetables. Peel the onion and cut into thin half rings.
One tip about peeling onions. In order not to “cry”, carry out the cleaning process under running water, thereby the vapors from the vegetable will be extinguished by water.

Peel the carrots and grate them on a coarse grater.

Pan

The pan in which you want to fry fish meat without flour must be clean and wiped dry. This is done so that the oil, when heated, does not begin to splash in different directions. Place the frying pan on heat, preferably medium, and pour in some vegetable oil, but not much.

Ceramic-coated frying pans are well suited for these types of frying (without flour or anything else). So, just pour one or two drops of vegetable oil into them and you can safely fry both meat and vegetables without fear of them burning or sticking to the walls of the pan.

Frying without flour

After the oil begins to “boil”, place the fish meat without flour in a frying pan, only you need to do this carefully so as not to get burned. If it “boils” too much, then reduce the heat a little. On one side, the fish needs to be fried for seven minutes.

In order not to waste time, take a second frying pan, pour in vegetable oil and fry the chopped onion and grated carrots in it. Fry until the onion is golden brown.

After the seven-minute process of frying the fish, carefully turn the fish or pieces of fish over to the other side and fry until fully cooked (about 3-4 minutes).

Eventually

As you can see, it takes about ten minutes to fry fish without using flour. After complete cooking, place the fish on a dish, sprinkle with fried onions and carrots, in addition, you can decorate the dish with herbs.

Fish dishes are not only very tasty, but also healthy, especially for the health of young children. Every housewife should know how to fry fish without flour in order to please her loved ones with a delicious dish.

First you need to start preparing the fish carcasses for frying. If frozen fish is used, it must be thawed, then gutted, scaled and washed thoroughly with cold water. For convenience, you can cut the fish with a knife with a thin and long blade. All inedible parts are cut off - tail, fins, head. An incision is made along the ridge and the meat is separated from the bones; if desired, you can also remove the skin from the fish meat.

Few people know how to cook stuffed fish, although this dish is very popular among fish lovers. The prepared fish fillet must be washed well again, after which it is cut into small portions. Using a paper towel, dry the fish fillet to remove excess water, then season with ground black pepper and salt. Now the fillet is left for about 15 minutes to marinate well.

If you don’t know how to cook ice fish, you can use the same recipe for frying fish, but it’s best to use flour. So, as soon as the fish fillet is completely cooked, you need to do the vegetables. The carrots and onions are peeled, washed well, after which the carrots are grated on a coarse grater, and the onions are cut into thin half rings.

Many housewives do not know how to cook butter fish, but this is not scary, because you can also use this recipe to prepare it. At the next stage of cooking, you need to place a frying pan on the stove in which the fillet will be fried, and it is important to ensure that it is completely dry. The frying pan is placed on medium heat, then a small amount of vegetable oil is poured into it.

As soon as the oil is hot, you need to put pieces of prepared fish fillet into the frying pan; you can turn the heat down slightly. While the fish is frying on one side, in a second frying pan you need to lightly fry the onions and carrots in a small amount of vegetable oil. After about 7 minutes, turn the fish over to the other side, place the fried vegetables on top and cover the pan with a lid, turn the heat down to low.

After just 10 minutes, the fish is completely ready and can be served. Having mastered this simple fish dish, you can start learning more complex recipes, for example, how to cook fish in Korean. At first glance it may seem that this is a complex recipe, but in fact the preparation process will not take too much free time.