Which fish is best for breading. Fried fish in breadcrumbs in a frying pan

Some housewives believe that they can do without this component, questioning its effect on the taste of the finished dish. But as practice shows, culinary business there are no trifles.

Why breaded fish

First of all, to get a ruddy fried crust. At the same time, the fish pulp inside has time to fully cook, remaining very juicy - it seems to melt in your mouth.

Fat varieties: sea ​​bass, halibut, tuna, mackerel, pangasius often fall apart in a pan, but breading will protect them from this, helping to form beautiful portioned pieces. And for low-fat "seafood", like pollock, hake or cod, it will give a bright, rich taste and attractive look.

But the main value of breading mixtures is not even in this. Their mainly used for frying fish, thanks to which dishes that are difficult to attribute to dietary become healthier. Breading does not allow excess fat from the pan to be absorbed into the meat, while at the same time preserving as much minerals and vitamins that the product is rich in.

It is known that fish contain polyunsaturated fatty acid Omega 3. But these organic compounds are rapidly destroyed by high temperatures at cooking. Breading or batter protects from excessive exposure to heat, especially if such spices as rosemary and oregano were added to them, therefore, valuable acids remain in the meat.

Little tricks

Breading must be correctly applied to properly prepared fish. Only in this case we are guaranteed cooking masterpiece that you can really be proud of.

Things to consider:

1. Breaded the product immediately before cooking. All actions must be fast in order to upper layer didn't get wet.
2. It is better to bread white fish in flour, batter or breadcrumbs. For red, something exotic in an oriental spirit, like sesame, is suitable.
3. The defrosting of the product, if required, plays an important role. Thawing should be done only dry and naturally, without a microwave. Otherwise, fish, especially fillets, will lose a lot of water and turn out dry, tasteless. Here even breading will be powerless.
4. Any fish - fresh or thawed - must be dried beforehand paper towel. Otherwise, excess moisture will not allow an even, crispy crust to form during frying. Fears that the breading will not hold on to a dry skin are unfounded.
5. It is recommended to add spices to the mixture for rolling: ground pepper different varieties, dry dill and garlic, sea salt. There are ready seasonings for seafood with a rich taste and aroma.
6. If fish fillet is fried, it is more correct to salt not it, but the breading. Then the meat will not let the liquid in and remain more tender. In addition, the crust on it will not get wet.
7. Before breading sea fish, it is better to water it lemon juice. A simple trick will help you get rid of characteristic aftertaste which not everyone likes.
8. When frying, do not put the pieces too close to each other and turn them over earlier than after 5 minutes. In this case breadcrumbs won't crumble or stick to the pan.
9. For frying, it is better to take butter and olive oil or at least deodorized sunflower. It is important not to strong odor, which will interrupt the aroma of spices.

Types of breading

Translated from French, paner means "bread crumb topping" In other words, ground crackers. However, the range of products used for breading is much wider.

You can use dry ingredients:

• flour, mainly wheat or corn;
• semolina;
• grated potatoes;
• chopped nuts;
• sesame seeds (white and black), poppy seeds, seasoning mixture;
• oatmeal and other cereal flakes, ground chips, crackers.

Or liquid breading: batter.

Thanks to this variety, it is possible to easily change the taste. fish dishes cooking them according to the same recipe.

According to the method of application, breading happens:

• single;
• double;
• triple.

If everything is clear with the first option, then the second and third are an alternation of liquid and dry layers, creating a dense, stable crust for the main product.

Single breading is most often used when frying whole or portioned fish, double and triple breading is more suitable for deep-fried cutlets, as well as fillets.

Flour

This product is ideal for any fish. Its delicate taste is not noticeable in ready dish, while the pieces of meat perfectly keep their shape and do not lose water. You can take different types of flour, taking into account the characteristics of the main product. Wheat is considered universal.

Preferable for very dry fish corn flour- it creates more dense crust. Moreover, it will please golden color And unusual taste, with light Mexican notes.

Fat varieties are recommended exotic rice flour. Upon contact with heated oil, it forms a very thin, crispy coating, which, in combination with juicy, tender meat impresses even the most demanding gourmets.

You can try buckwheat, chickpeas or oat flour. They have a pronounced taste and will transfer it to "neutral", watery meat, like hake or cod.

You can add spices and sea salt to any flour.

An example of the use of flour breading, the result of which will surely please the housewives.

Fried hake in a pan in flour

Fried hake - tasty dish, which can be supplemented with any porridge or mashed potatoes. It is prepared in a few minutes, and in order to get less dirty hands during cooking, we suggest finding out the most easy way breading fish.

Ingredients:

Recipe Information

• Type of dish: fish dishes
• Cooking method: in a frying pan
• Servings:3
• 20 minutes

• hake - 1 pc.;
• salt to taste;
• flour for breading - 2-3 tablespoons;
• vegetable oil for frying.

Cooking process:

We clean and wash the fish.


Remove fins and cut into portioned pieces.

Salt to taste.

We put 2-3 tbsp into the bag. flour.
We send the fish into the bag and gently shake it several times.

We open the package and lo and behold - the fish is already breaded, and the hands remain clean.

We send it to fry in vegetable oil in a pan. Serve while it is hot, sprinkled with herbs.

• the cut should not be too thick, otherwise the pieces will not have time to fry inside;
• salt the product preferably 10 minutes before cooking, so that it has time to soak;
• the oil should be well heated, then the crust will immediately “grab”;
• lean fish can first be dipped in a lezon - a mash of eggs and milk or cream (kefir), and then rolled in flour.

ground crackers

You can buy them at the store or make your own.

Rusks made from white bread with a crust are called red breading, without it - white.

The first variety is considered more refined and is preferred when it comes to seafood.

Crackers are optimally suited for frying fillets and fish cakes, and large pieces deep-fried.

They are somewhat rough and create a noticeable contrast with tender meat.

On the other hand, a thick crust allows the main product to retain its juiciness even during long cooking.

How bigger fish, the coarser the grinding of crackers should be and vice versa.

Algorithm for frying in ground breadcrumbs

• It is necessary to take fleshy sea fish with the minimum amount bones. Best of all - fillet. It can be sea bass, tilapia, cod, large pink pollock.
• Prepare the lezon: beat the egg well and mix with 50 ml of milk.
• While oil is heating in a frying pan (and even better in a wok), we will put it on the desktop in the following sequence: a plate with flour, a bowl with ice cream and breadcrumbs. You can mix the latter with your favorite seasonings.
• Thoroughly dredge the fish in flour, then quickly dip in the seasoning and coat with breadcrumbs. With this method, the "fur coat" is dense and holds well during frying. Without flour, it will not be possible to ideally cover the pieces of meat with breadcrumbs and juice will flow into the remaining gaps.
• Instead of a lezon, you can use a regular beaten egg, but it is less elastic and the coating will subsequently crumble. In addition, the mixture with milk gives delicate taste and extra juiciness to the meat.

Manka

This cereal is great alternative flour or addition to it.

Manka is especially tasty in combination with river fish, because it does not interrupt its mild taste.

Groats are considered dietary product , it is advised to use it for breading for people with gastrointestinal problems, for whom fiber is contraindicated.

How to cook

Frying fish in semolina is very simple. Prepared pieces or whole small specimens, for example, smelt, perch, crucian carp, roll in breading and send to the pan.

Cheese

Exquisite cheese "fur coat" is perfect for both frying and baking in the oven.

It is combined with delicacy salmon, trout, dorado, sea bass, catfish, as well as less expensive halibut, pink salmon, haddock.

The main thing is that the meat does not have a pronounced "marine" flavor., which will be discordant with the cheese.

Before cooking, it is advisable to marinate the fish in herbs, soy sauce and lemon juice. And fry in olive oil or butter.

Grated cheese is mixed with either an egg or wheat breadcrumbs: in pure form it will burn. Roll the fish first in flour, and then in cheese breading, liquid or dry - to choose from. The first is more like frying, the second is good for baking.

nuts

Cook fish every day nut breading unlikely to succeed - the pleasure is expensive.

But for holiday table better meals can not found.

How to cook

1. Walnuts should be crushed into crumbs using a blender. You can use a rolling pin, but you will have to work hard to make the pieces very small and uniform.
2. Place the fish fillet in a marinade of sliced ​​​​rings for several hours. onion, sea ​​salt, bay leaf, black ground pepper, and lemon juice.
3. Next, dip the fillet in a lezon or beaten egg, and then roll it well in a nut crumb. It is best to fry the delicacy in olive oil.

"Fur coat" from potatoes

You can take other vegetables: zucchini or carrots. But potatoes are the most popular because they have a familiar taste.

It is rubbed and then used in two versions:

• mixed with egg and flour, getting potato batter;
• dried in the oven and replace them with breadcrumbs.

How to fry fish in batter is clear:

• First roll in flour, then immerse in a "fur coat" and hold until you get a thick uniform layer.
• Dried potato chips are applied to a surface previously moistened with an egg. The vegetable must be well pressed with your hands so that it does not fall off.

Potato breading of both types is best kept on fish fillets.

Sesame for oriental flavor

Red fish in sesame breading- a refined dish very common in the Asian East.

However, even a simple hake will benefit from such an unusual combination.

Sesame seed has not only a pleasant, slightly piquant taste but also many useful properties.

It is a strong antioxidant, cleansing, strengthening and rejuvenating the body.

It is used in all weight loss diets.

In combination with fish, we get a great PP dish. And if you mix black and white sesame seeds, it's also incredibly beautiful.

Cooking will not take much time:

• Sprinkle the fish fillet with lemon, salt and pepper.
• Dip first in flour, then in an egg (lezon) and in sesame seeds.
• Now you can fry, preferably in olive oil.

How to make the right batter from flour and eggs

It would seem that it is simpler - mix both components, add salt and spices and you're done! But batter, it's a batter, has its secrets.

Its classic proportions:

• 2 eggs;
• 3 art. l. flour;
• salt to taste.

If they appear additional ingredients: grated potatoes, cheese, greens, the number of eggs is increased by 1.5-2 times, and the flour is reduced.

It is important that the batter is the right thickness.

To check, a spoon is dipped into it - if the mass completely, without gaps, covers it, then everything is in order with the consistency.

Attention!

For deep-frying, the batter is made a little thicker.

Can be added to a mixture of flour and eggs mineral water, wine or beer. It is desirable that the batter, after cooking, stand in the cold for 1 hour. egg yolks and proteins for it are beaten separately, and then combined.

double breading

With this method valuable juice definitely "does not run away", remaining inside fish fillet or cutlets. For whole carcasses or portioned pieces double breading rarely used, although you can experiment.

We need to create several layers. The first is usually made from flour. The second is from the lezon. The third can be made from flour or breadcrumbs. Then again we dip the product into the seasoning and into the breadcrumbs. Sometimes in the second stage, instead of the egg mixture, they use grated cheese or cream.

For triple breading repeat the process twice. That is, instead of three dry layers and two liquid layers, it turns out four and three, respectively.

Bon appetit everyone!

To cook fried fish in breadcrumbs according to this recipe, take fleshy sea fish. She has little small bones, it will be convenient to eat. After all, on fish fried in breadcrumbs in a frying pan, a crispy crust forms, which prevents the juice from flowing out. You will want to eat such a fish faster, and not sit and pick the bones.

Ingredients for fried fish in breadcrumbs:

• fillet sea ​​fish without small bones (cod, haddock, tilapia, hake, pollock, sea bass)
• breadcrumbs
• egg
• vegetable oil for frying
• pepper, salt

How to fry fish in breadcrumbs in a pan

Cut the fish into portions, they should not be too thick, a maximum of one and a half centimeters thick. It is even easier to cook a fish fillet dish.
On a plate, mix flour with salt, roll the fish carcass first in flour. Break the chicken egg into a bowl, season with salt and pepper or a mixture of peppers, beat the egg mass with a fork. Dip the slices into the beaten egg. Bread the fish fillet in breadcrumbs.
Is it possible to fry fish in breadcrumbs without flour? Thanks to the preliminary deboning of the fish in flour and egg, the breadcrumbs adhere strongly to the pulp and do not crumble during cooking.

Heat up a frying pan, pour vegetable oil. Fry the fish in breadcrumbs in a pan, first on one side until golden brown, then on the other. When frying the fillet, crackers form golden crust, which will retain all the juices, the fish will remain juicy and tender.

Serve fish fried in breadcrumbs in a skillet with fresh or stewed vegetables and greenery.

Delicious fried pollock cook in a batter.

Ingredients for cooking fish with breadcrumbs:

• Fish fillet - 500 g;
• Wheat flour - 2 tbsp. l.;
• Milk - 1/2 tbsp.;
• Egg - 1 pc.;
• Breadcrumbs - 1 tbsp.;
• Sunflower oil for frying;
• Lemon and parsley sprigs for garnish.

Cuisine: Russian. Cooking time: 30 min. Servings: 6

Haven't eaten fish in a long time? I thought and decided to fry the sea bass lying around in the freezer. Agree, sometimes you want something simple that cooks quickly and turns out delicious. For example, sea ​​bass fried in breadcrumbs- just what you need.

Let's get started;)

Rinse the fish fillets and pat dry with paper towels. Cut the fish into portions.

Then salt and pepper each piece on both sides.

Sprinkle with your favorite fish spices, if desired.

For the convenience of the subsequent process, I took three plates and put them in a row. Pour the flour into the first plate, mix (beat with a fork) the egg with milk into the second, and pour the crushed crackers for breading into the third. So, first roll the pieces of fish in flour, then moisten the eggs with milk in a mixture and roll in breadcrumbs.

Now the fish is ready for frying. Put the prepared pieces in a frying pan, poured with vegetable oil (we do not regret the oil - pour more). It is advisable to take cast iron pan or a thick skillet. Fry the pieces on one side, then turn over with a wooden spatula to the other side and continue to fry under the lid until cooked.

Roasted this way different types fish. Especially recommend crucian carp, pike perch, bream, carp and sturgeon.

We put the finished fish on big dish garnish with lemon wedges and parsley sprigs

Delicious fried fish in breadcrumbs recipe with photo

or fresh vegetables, for example, sliced ​​\u200b\u200bcucumber and tomato.

Bon appetit! Eat for health!

Marginal notes:

Preparation frozen fish for frying:

Frozen fish fillets or whole fish should be thawed before frying. To speed up the thawing process, immerse the fish in cold water. Do not use hot or warm water, since it will suffer significantly appearance and the taste of fish. After complete thawing, rinse the fish with clean water. running water and dry with a paper towel. Compliance with several simple rules allows you to save good quality product, which is very important because the success of preparing a dish directly depends on the quality of the ingredients included in the composition.

Video Fish fried in breadcrumbs

An excellent video recipe that will help you better understand the process of preparing this delicious, satisfying and healthy dish.

Any fish dishes combine nutritional properties and excellent taste qualities. Today there are many all kinds of recipes cooking fish. It is fried, boiled, steamed, smoked, baked, salted, and it always has an excellent taste.

breaded fish recipes

Breaded fish recipes occupy a special place in the culinary arsenal of cooks, when the fillet is cut into portions and fried in vegetable oil until a golden crisp forms. Breading for fish - great way give a new original taste dish. In addition, breading, as a way additional processing fish just before frying, allows it to retain its juiciness and aroma, prevents excessive drying out and provides it with an appetizing crispy crust.

Secrets of cooking breaded fish recipes

To make the dish tasty, juicy and look appetizing, you should follow only a few rules in the process of its preparation. So, regardless of breading recipes for fish, it is useful to know the following secrets of experienced chefs:

1. So that the fish does not fall apart during frying, it should be salted and left for 15 minutes so that the salt is well absorbed.

2. In order to avoid the appearance of fish in the process of preparing fish recipes bad smell, you should use raw . To do this, the vegetable must be cleaned, washed, cut into slices and added to the pan where the fish is cooked.

3. Before placing the breaded fish in a pan, you must first heat it on it enough vegetable oil, which should cover the fillet almost completely. If you lower the fish into insufficiently heated oil, the breading will absorb a lot of fat, and the crisp will not work.

4. It is better to fry in breading a fresh elastic carcass of fish, and if one could not be found, then it should be frozen qualitatively and once. Frozen fillets must be free of snow, ice chunks, loose flesh and finger marks.

5. It is better to roll fish pieces in a mixture of flour and semolina, which will absorb fish juice and excess moisture.

6. In order to prevent the breaded fish fillet from becoming watery, it should be dried before frying using paper towels.

7. If you want to achieve a crispy crust, then you do not need to cover the pan with a lid. To make the crust soft and juicy, you can’t do without a lid.

8. Do not place many pieces of breaded fish fillet tightly in one pan so that they do not stick together. It can also lower the oil temperature.

Toothache is awful! But hiprurgical dentistry is actively developing and does not stand still. Thanks to the latest equipment and highly qualified dentists, any surgical operation is very fast and absolutely painless.

Breaded fish is a dish with an expressive taste and interesting structure, which not only has an alluring aroma, but also looks presentable and appetizing. Therefore, you can cook such a dish for a wave for a gala dinner, especially if you choose one of the noble varieties of fish. But for the usual everyday menu, this idea is very successful - tender pieces can turn into an ordinary family dinner V real holiday taste.

Suitable fish

In breading, it is best to cook fillet. Pangasius, pelengas, haddock, cod, pollock and other varieties with a small amount bones. Great choice For holiday menu will be salmon, trout, tuna.

Secrets of successful breading

There are many alternatives to the usual ones from the store. Don't be afraid to experiment, trying to find the best recipe. Breaded fish can be cooked in semolina, crushed chips, mixture and flour. To make the dish look prettier, you can add finely chopped dill to the crumbs. A pinch of paprika or turmeric will brighten the color of the dish.

It turns out very tasty fillet of red fish, breaded in poppy seeds, white or food. It turns out not only juicy, but also looks unusual and tempting.

Cooking process

Exist general principles, according to which you can cook any breaded fish. A recipe with a photo will help you visualize what the process looks like.

Cut the fillet into pieces. They can be palm-sized thin sausage or from a matchbox. Prepare a bowl with beaten eggs, a flat plate with breading and another container with flour. It is not necessary to pre-flour the fish, but this step allows the egg and breadcrumbs mixture to adhere better to the meat.

Dip the pieces in egg mixture, everything is possible at once. Stir to evenly distribute the mixture. Roll in breadcrumbs, pressing the pieces with your hand to make the breading lie denser. Load fish into hot oil.

Fry for at least 5 minutes on each side. Do not immediately turn the pieces in the pan, the crust should “grab”. In a few minutes, you can easily turn over a piece that has recently been clinging to the bottom.

You can pre-sprinkle the fillet with lemon juice, this will add flavor. For cooking breaded fish, it is advisable to use olive or butter. If you use sunflower, give preference to refined, odorless. Homemade will drown out all tastes. You need to salt the pieces after frying, otherwise the fish will release juice, which will simply soak the crisp.

Serving to the table

Delicate mashed potatoes, country-style baked potato wedges, grilled vegetables - the perfect company for breaded fish. You can serve a treat with a cereal side dish, for example, crumbly rice filled with butter. Crispy fish goes well with pasta. When setting the table, pay tribute to the gravy boats in small bowls, in which you can dip crispy pieces. fresh greens And seasonal vegetables perfectly accentuate the taste and texture of the dish.