The traditional everyday dish has its own cooking secrets. At first glance, nothing is easier than frying river fish in a frying pan. But as a result, the integrity of the structure is lost, the meat breaks up, becomes dry, tough. Another feature of fish from fresh water is a specific smell. Culinary secrets will help to achieve a balanced taste, cooking a familiar dish will not cause difficulties, it will become a decoration holiday table.
The taste of river fish will help to reveal juicy vegetables, baked potatoes, greens
Beneficial features
River fish contains a low amount of fat (up to 7-8%), helps to cope with obesity, atherosclerosis. Regular use helps to normalize the work of the cardiovascular system, increase the immune properties of the body. low calorie allows the use of river fish during diets, high-quality protein is a building material for cells. Fried river fish contains 160 calories per 100 gr. only 20 gr. proteins, 8 gr. fat and 5 gr. carbohydrates. Serve with rice, potatoes, vegetable salads, creamy and tomato sauces.
How to choose the right river fish
- first you need to smell the fish, raise the gills, there should not be a specific pungent odor, only possible light fragrance mud;
- the smell of ammonia or the bright aroma of fish indicates not the first freshness of the product, it is better to refrain from such a purchase;
- the scales should be wet, dry and cracked, like a curved tail, they indicate that the product has been on the counter for a long time;
- the eyes should be clean, the gills should be bright red or pink;
- buy better fish whole, the carcasses are usually cut by unscrupulous sellers, so that it is difficult to check the freshness of the product.
For frying it is better to choose fresh fish
Training
Immediately before the frying process, the fish must be prepared. Frozen must be properly thawed so as not to violate the integrity of the fibers. For 1 kg of product, 2 liters are required cold water, the process may take a considerable amount of time.
Hot water will only boil the fish, it will lose its taste properties.
Then you need to clean from scales, gut. It is better to clean with a metal grater under running cold water. First rub the too slippery fish with salt, do not forget to cut off the fins with kitchen scissors. At the next stage, you need to remove the insides, do it carefully so as not to damage the gallbladder. If it still bursts, quickly rub with salt and rinse the carcass under running cold water.
It is important to know not only how to fry properly, but also how to neutralize the specific smell and taste, for which many do not like fish dishes. You will need to soak the peeled carcasses in milk, 1 liter of milk will be required per 1 kg. Leave for 2-3 hours, this time is enough to make the meat tender and soft. Then you need to rinse again under running water to get rid of the notes of milk this time.
Serve with herbs, vegetables, garnished with berries
Fish in spicy breading
Components:
- 1 kg of fish;
- 2 limes;
- 15 gr. salt;
- 30 gr. mixtures of basil, parsley, dried garlic dill;
- 200 gr. flour;
- 200 gr. rye crackers;
- 50 ml of sesame oil;
- 2 eggs.
Breading is used for frying, otherwise the pieces will lose their shape, the skin will stick to the surface of the pan. In a deep plate, beat the eggs until foamy, in a separate container, combine the crackers with spices. Sift the flour 2 times, then pour into a flat plate. Half an hour before frying, add salt and lime juice to 1 liter of water, lower the prepared fish. Large cut into equal parts, small - fry whole. Heat the pan, add sesame oil, it should cover the carcasses by half. First roll in flour, then dip in the egg, lastly - again breading with spices. Fry on each side for no more than 5-6 minutes, then put on a paper towel to remove excess oil. The dish is served immediately with heat, heat, with herbs and vegetables. Cooking takes a minimum amount of time, and the result will please the taste of tender juicy meat spicy fish.
Fish in batter
Components:
- 500 gr. fishes;
- 100 ml soy sauce;
- 3 cloves stars;
- 20 gr. ginger;
- a pinch of salt, dried fennel, dill;
- 4 eggs;
- 200 gr. oatmeal.
The readiness of the fish is determined by breading, it should be golden
Before frying river fish, you must first marinate it. Soy sauce heat in a water bath to 50 °, add cloves and chopped ginger on a coarse grater. Remove from heat, pour over the fish, leave for half an hour. While the meat is marinating, you need to cook delicious batter. Beat eggs with a pinch of salt and dried herbs. Remove the fish from the marinade, dry on a towel. Dip in batter, then dip on both sides in flour. For frying, instead of oatmeal, you can take wheat, but for those who count calories, it is better to stop at the first option. Then once again immerse the carcasses in batter and send to a heated frying pan. For this recipe vegetable oil you need to replace with creamy, this will emphasize delicate taste fishes.
fried catfish
Components:
- 800 gr. catfish;
- 500 ml of white wine;
- 50 ml of refined olive oil;
- Orange;
- 15 gr. salt;
- 100 gr. crackers;
- 5 gr. dry garlic;
- 4 eggs.
Delicious frying catfish is not so easy, first you need to prepare a special marinade. To make the meat tender and juicy, without a specific river aftertaste, it is necessary to marinate for at least half an hour. Cut the cleaned fish into strips, pour over dry white wine, squeeze Orange juice, salt.
Pieces big fish fry along the cuts of meat, and not from the side of the scales
While the fish absorbs the taste of the marinade, you need to prepare the batter. Beat the eggs with a whisk, be sure to salt and pepper, otherwise the crust will be fresh. Thoroughly mix crackers with dried garlic, it is better not to use fresh, it will be bitter when frying. Heat the pan, pour in the oil, dip the catfish pieces first into the egg, then into the breading. Gently put on a hot surface, it is important to know how much to fry on each side - 6-7 minutes. Then put the cooked fish on a paper towel, then you can decorate with herbs and vegetables. Fried catfish is served with mashed potatoes or pumpkin, fresh vegetables.
Fish roe fried in a skillet
You can not only fry river fish in a pan, but also cook tasty dish from caviar. You only need to choose a mature one, eggs are clearly visible in it, there are no turbidities. Before starting the process, rinse the caviar under running water, separate from the film. Then salt, pepper, traditional spices are enough to reveal and not disturb the taste of the product.
Components:
- 75 gr. caviar;
- 30 gr. wheat flour;
- 20 ml sunflower oil.
Prepared with the addition of flour, mixed with caviar, heat the pan and pour the oil. Put on a hot surface, 3 minutes is enough on one and the other side, turn over with a wooden spatula so as not to violate the integrity of the eggs. Ready fried, it acquires a beautiful golden color, so you can determine the readiness of the dish. Calories in caviar contain 220-240, regardless of the type of fish.
For fried fish, you can choose a classic serving with potatoes and sour cream sauce
Cooking delicious tender fish meat with a crispy crust is easy by following simple recommendations. Low calorie content and rich taste of the dish will delight even gourmets. Cooking features will allow you to achieve a golden, appetizing color, while maintaining the juiciness of a river fish.
Modern kitchen appliances allow you to realize any culinary fantasies: bake, stew, grill. When the hostess has at her disposal a multifunctional stove with an ultra-modern oven, any recipes are available to her fish dishes. But in the absence of such chic conditions, when it is possible to use only a gas or electric burner for cooking, the question arises of how to cook fish deliciously in a pan. Fortunately, there are many recipes for when to create culinary masterpiece a frying pan is enough from fish, while the fish is by no means dry and tasteless, but quite the contrary. We are happy to share some of these recipes with our readers.
Fish fillet "under a fur coat"
Ingredients required:
- fish (fillet) - 800-900 g, about four large pieces of pink salmon or other fish,
- tomato paste - 4 teaspoons,
- carrots - two medium-sized,
- onion - two things,
- mayonnaise - two large spoons (mayonnaise sauce is also suitable, including lean),
- cheese hard varieties- 100-150 g (can be excluded during fasting),
- vegetable oil - two tablespoons,
- salt, black ground pepper or a mixture of peppers - to taste.
Cooking process:
- Without defrosting, put the fish fillet in a frying pan, greased with a small amount of vegetable oil. The fillet of any fish that is not too small is suitable, for example, pink salmon, a piece of which weighs about 200-250 g. It is important that you can not use oil if you wish - it will turn out slightly worse in taste, but much easier energy value. Place the pan with the fish over a medium heat.
- When the fish is completely thawed, wait five minutes and turn the fillet over to the other side, reduce the heat, pepper and salt each piece.
- While the fish is thawing in a pan, you need to prepare a “fur coat”: grate coarsely pre-peeled carrots, finely chop the onion and mix it all with mayonnaise. Grate the cheese separately.
- Lubricate every piece fish fillet tomato paste, put on top of a slide vegetable mix, sprinkle each piece with cheese. Close the lid and simmer over low heat until the liquid has almost completely evaporated. A tasty and juicy fish fillet cooked in a pan differs little from fish baked in an oven - it turns out even juicier, and at the same time looks no less appetizing.
Fish fried in mayonnaise
Ingredients required:
- cut fish (medium-sized varieties: saffron cod, pollock) - kilogram,
- mayonnaise - 100 ml,
- onion - three medium-sized onions,
- salt, pepper - to taste,
- flour, vegetable oil - how much will it take.
Cooking process:
- Rinse, dry the fish, cut into large pieces, if necessary.
- Cut the onion into small pieces, mix it with mayonnaise.
- Salt and pepper each piece of fish, if desired.
- Put all the fish in a container with mayonnaise and roll well in it.
- Roll each piece in flour, fry on both sides. Try to get as much onion-mayonnaise mixture into the pan as possible along with the fish. Fish fried in a pan in this way is never dry. Bon Appetit!
Fish in milk with vegetables
Ingredients required:
- fish (pollock, saffron cod, cod) - kilogram,
- milk - 2 cups,
- carrots - three medium size,
- onion - two medium-sized onions,
- vegetable oil - how much will it take,
- salt, pepper - to taste,
- flour - how much will go away.
Cooking process:
- Cut the fish into portions, rub with salt and pepper and leave for half an hour.
- Cut the onion into thin half rings, coarsely grate the carrots.
- Roll each piece of fish in flour, fry in a pan until browned.
- Put onions and carrots on the fish, pour in milk, salt and pepper a little more, close the lid and simmer until tender.
Fish cooked in a pan with apples
Ingredients required:
- fish (fillet) - kilogram,
- apples - four pieces,
- lemon - one
- sour cream - a glass,
- fresh herbs - to taste,
- salt, pepper - to taste,
- vegetable oil - how much will go.
Cooking process:
- Cut the fillet into small pieces, salt and pepper each piece.
- Squeeze the juice from the lemon, pour the lemon juice over the fish, leave for half an hour.
- Heat the oil in a frying pan, fry the fish fillet in it, put the apple slices, fry a little together, put sour cream on top, simmer under the lid for 25-30 minutes.
- Cooking in this way in a pan, the fish turns out to be unusually tasty. It is best served sprinkled with herbs.
Ingredients required:
- fish fillet, preferably pink salmon - a kilogram,
- chicken egg - half a dozen,
- mayonnaise - four tablespoons,
- water - 100 ml.,
- salt, pepper - to taste,
- vegetable oil, wheat flour - how much will it take.
Cooking process:
- Cut the fish into pieces, salt and pepper each.
- Mix eggs, mayonnaise and water, gradually add flour until you get a dough like thick sour cream.
- Dip each piece of fish in batter and fry in a pan in boiling oil.
Fish cooked in a frying pan in batter - a good option dishes for the buffet table. It turns out very tasty!
In the cold season, the daily menu should contain as much protein as possible, hearty meals. Among the many foods most commonly used by all, there is for sure and Fried fish. In a pan, it is best to cook dishes from small river specimens, cutting the carcasses across to soften the bones. Also tasty and juicy pieces are obtained from sea fillet. There are some secrets of how to prepare with a photo showing what you need to bread the pieces before directly lowering into boiling oil. The article provides detailed recommendations and tips for work.
How is it cooked in a pan? Preparatory stage
Any product, be it fish or meat, turns out to be especially juicy and tasty if it is pre-marinated. In extreme cases, it is enough to at least mix the fish mass or whole specimens with a small amount of salt and let the mass stand at room temperature. The fillet can be used as a whole piece of medium size (with a thickness of no more than two centimeters). Sprinkle it on top lightly with salt and spices and after five to ten minutes start frying. It is not necessary to wash off the layer of spices from the surface with water.
What should be breaded before cooking fried fish in a pan
Ordinary flour is most often used as enveloping components. Another way of breading is to dip in batter - batter. Therefore, fried fish in a pan tastes very different. The recipe for this article is somewhat complicated. Breading takes place in three stages. Take a piece of slightly marinated fish and roll in flour. Then dip it into the beaten eggs. In conclusion, sprinkle the fish well on all sides. breadcrumbs. A piece rolled in this way can be lowered into a hot frying pan in boiling oil and proceed to breading the next fillet. At the same time, all the fish should not be processed at once.
Below are the ingredients needed to prepare five hundred to six hundred grams of fish fillets (about four to five pieces).
For pickling:
Table. a spoonful of salt;
Half tea. spoons of black ground pepper.
For breading:
Three or four tables. spoons of flour;
Two or three raw eggs;
Two or three tables. spoons of breadcrumbs.
For frying:
A glass of vegetable oil.
If you want to get appetizing, cook batter. Mix a glass of milk and tea. a spoonful of salt with flour. The consistency of the mixture should be like a medium density sour cream. Dip fish pieces in batter and fry in hot oil in the usual way. When turned over, a crispy golden crust forms around the fillet.
How is fried fish cooked in a pan? Bringing the product to readiness
After placing the product in the oil, wait five to seven minutes. After that, turn over and fry the fillet on the other side. It is important to choose the right frying mode so that the dish inside is juicy at the same time, but not raw. If desired, the fish can be additionally stewed in tomato and cream sauce. Serve with mashed potatoes or crumbly rice. Bon Appetit!
Among the variety of fish dishes cooked on the stove, it is especially popular. Batter is a dough made from flour, eggs, spices and water (beer, mineral water, milk, kefir, potatoes, cheese, etc.) of various consistency, more often semi-liquid. Pieces of fish fillet sprinkled with lemon juice are dipped in a pre-prepared batter and fried in a hot pan in a large amount of vegetable oil on both sides. Thus, the batter allows the fried fish to retain its nutritional and taste qualities, and the golden crust gives even more appetizing.
How to cook fish in the oven
Oven-baked fish, no matter how it is cooked: in foil, in a sleeve, in a ceramic pot or in a form, has a juicy and delicate taste, plus a high nutritional value. Especially tasty in the oven is cod, carp, mackerel, sardine, notothenia, halibut, butterfish, sea bass, grenadier, crucian.
When choosing dishes for cooking fish in the oven, stop at glass forms, earthenware, enamel or black cast iron dishes. Aluminum or other metal forms impair the taste of fish, give it a gray color and destroy vitamins. You can bake fish with vegetables, in particular with potatoes, as well as with mushrooms, rice. So it will turn out excellent dish for dinner right with a side dish. Milk, sour cream, spices, cheese are used as additives.
Natural aroma and tenderness retains fish baked in foil. This is how I often bake. The fish baked with vegetables in the sleeve is especially juicy: 1-2 small fish with vegetables (tomatoes, onions, carrots, potatoes) are smeared with sour cream (mayonnaise) with spices, salt and laid out in the sleeve. The dish is prepared for 40 minutes, then baked in a cut bag for another 10 minutes.
Fish cooked in the oven should be served immediately after cooking, because over time its unique taste qualities are lost.
Marinated fish is different exquisite taste. It can be not only traditional pollock, but also more noble species: salmon, trout, pink salmon, as well as pangasius, cod. Prepare fish for different sauces: white or red.
To prepare fish under the marinade, the carcass must be thoroughly washed in cold running water and dried. Then it can be cut into small pieces and put in a marinating dish (glass, enamel, porcelain, faience). If preliminary heat treatment is necessary, then the pieces salted and rolled in flour are fried in oil on both sides. More often, carrots, grated on a coarse grater, and onion cut into thin rings are used to prepare the marinade. The thinner the vegetables are cut, the tastier the marinade will be.
During the preparation of the marinade, the amount of oil is especially important: for a light marinade, you need to add a little oil, for a nutritious and satisfying one - more. If you cook fish for a festive table, then it is better to add more oil so that it is better saturated and has a deeper taste.
For example Recipe for fish in tomato sauce I will show you how to cook marinated fish.
1 carrot and 1 onion cut into small cubes (carrots can be grated), fry vegetables in oil for a few minutes. Do not overcook vegetables, as the dressing will darken and make the dish unattractive, including in taste. Add 2-3 tbsp. tomato sauce, bay leaf to taste, mix and simmer for 5 minutes over low heat. Pour in 1 tbsp. broth or water and simmer until the carrots are soft. At the end, add a chopped clove of garlic, a pinch of sugar and salt and 1 tsp. lemon juice. Remove marinade from heat.
Fish fillet (400-500 g) cut into small pieces, salt, pepper, roll in flour and fry until tender in oil. Then put the pieces in a mold and pour the marinade, leave in the refrigerator for 3-4 hours. Serve like cold appetizer. And you can also use it as a hot dish: for this, we send the fried pieces of fish to the pan, pour the marinade and simmer under the lid for 10-15 minutes over low heat.
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
After you have chosen suitable 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 for boiling 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 cunning housewives pour flour into a plastic bag, and one by one lower pieces of fish into it. 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. Breading can also be done differently: 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 fish stew. 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 also be the usual mashed potatoes, and pasta, and just a couple of slices of lemon.
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.
