Braised hake. Fried fish in peanuts with green onions

Fried fish in a pan - what could be simpler and more unpretentious? But this dish has its own secrets and cooking options. The most delicious and interesting variations fry fish (from simple to more complex), a favorite of many fish eaters, plus tips experienced chefs collected in this culinary article.

The easiest recipe

Most easy option cooking involves frying after breading in flour. So you can cook both the catch from the river and from the sea. Both in the first and in the second case, you get an appetizing crispy crust and tender soft meat.

How to cook fried fish in flour in a pan:

1. Cooking in any recipe begins with cleaning the carcass from scales, intestines, fins. If it is cooked with the head, then you need to remove the gills. Otherwise, the head is simply cut off;
2. Cut the carcass into cross pieces. Their thickness should not be more than 30 mm, because this way they may not be completely fried. Salt and season each piece, focusing on your taste, then sprinkle with flour. Shake off the excess;
3. After that, it remains only to fry the pieces in hot vegetable oil until crispy. golden color.

Fried fish in breadcrumbs with a crispy crust

When there is absolutely no time to cook dinner, you can use the recipe for breaded fish fried until crispy. This dish is prepared very quickly, and adding it with a light vegetable salad, it will be possible to forget about hunger until the morning. For cooking, fillet of pollock, haddock or cod is suitable.

Number of products used:

• 800 g fish fillet;
• 150 g ground (but not dusted) crackers or bread crumbs;
• 2 eggs;
• 80 g flour;
• ½ lemon;
• 30 g butter;
• fine salt and spices to taste.

The cooking time will be between 20 and 25 minutes.

The energy value of pollock prepared in this way is 281.2 kcal / 100 g.

The sequence of cooking processes:

1. Wash the fillet, dry it with a towel, and cut into portioned pieces. Sprinkle each piece with salt and pepper, sprinkle with lemon juice;
2. While the pieces stand and marinate for a while, prepare the breading for a crispy crust. In deep plates of equal volume, put a little beaten eggs, flour and crackers;
3. In a frying pan, melt a piece of butter, the specified mass. It will make the taste of the crust and fillet more tender and creamy;
4. First roll the prepared pollock pieces in flour. It will help to better connect the meat and batter. Then dip in egg mixture, after that, pressing the pieces well to the breadcrumbs, bread them in crumbs;
5. Fry each side in oil for two to three minutes. Turn over to the other side very carefully using a wooden or silicone spatula so as not to damage the integrity of the crust.

Recipe for fried fish in batter in a pan

Very popular Fried fish in batter, since this method of cooking allows you to get a fried crispy crust, while the meat retains all its juiciness and is cooked in own juice. There are many variations of dough for batter: on beer, wine, with herbs, cheese, mayonnaise and others.

Very interesting taste turns out finished meat V onion batter which will require:

• 600-800 g prepared fish fillet;
• 2 chicken eggs;
• 100 g onion;
• 50 g mayonnaise;
• 60 g flour;
• 20 g finely chopped dill;
• vegetable oil for frying;
• salt and pepper to taste.

Cooking fish in batter in a pan will take up to 50 minutes.

Calorie content, for example, tilapia in batter will be 224.2 kcal per 100 g.

Cooking order:

1. Put eggs, herbs, mayonnaise, flour and peeled onion cut into 2-4 parts into a blender bowl. Chop everything into a homogeneous mass. If there is no assistant in the kitchen - a blender, then you can simply grate the onion on the very fine grater and mix with a fork with the rest of the ingredients;
2. In a homogeneous mixture for batter, add salt and spices to taste. Fillet (suitable for hake, pollock, tilapia, etc.), rinse, dry with a paper towel, cut portioned pieces, salt, pepper;
3. After that, dip the prepared pieces into the batter and, frying in vegetable oil, bring the product to the appearance golden brown. Spread the finished pieces on a paper towel to blot out excess oil.

Try it - an unexpected combination that will give you a lot of pleasure.

Take note of chicken with spinach - it is easy to prepare, and besides, the dish is not very high in calories.

What kind of bread is better to use for weight loss, the product and how long it can be consumed.

Add color with vegetables

This fish dish with vegetables can be cooked in a pan in various variations: using different vegetables, frying whole or in pieces, cooking vegetables and fish together or separately, and already combining together at the final stage of cooking.

For the option with whole fried carcass, vegetables and lime, you need to take:

• 500 g sea bass ( river trout or dorado) with one medium carcass:
• 150 g potatoes;
• 120 g carrots;
• 60 g red (or regular) onions;
• 50 g lime (can be substituted equal amount lemon);
• 10 g dill;
• salt, spices for fish and oil for frying.

It will take about an hour to marinate in spices, and its subsequent preparation will take about 40 minutes.

The combination of fish and vegetables in a dish reduces the caloric content of the output to 120.8 kcal per 100 grams on average.

How to cook fried fish with vegetables in a pan:

1. As in previous recipes, first, the fish carcass must be rid of the scales, entrails, fins and gills. Then wash well and rub with spices, then leave to marinate for a period of 60 minutes;
2. Fry the carcass rubbed with spices on each side for several minutes. It should acquire a beautiful golden crust;
3. After that, get the fish on a plate and set aside while cooking vegetables. Carrots and potatoes (preferably small) cut into circles and fry in the oil in which the fish was fried;
4. On the more fried side of the carcass, make three to five cuts into which to insert slices of onion and lime (lemon);
5. When the carrots and potatoes are almost ready, put the fish on them, cut side up, and cook for a few more minutes all together;
6. At the end of cooking, transfer vegetables and fish to a plate and sprinkle chopped fresh dill on top.

Fried river fish with onions

Many housewives do not favor river fish because of its smell of the river and mud, but there is a way to cook it that neutralizes the unpleasant aroma and gives new flavor notes ready meal. It's fried fish with onions. Using this technology, you can cook absolutely any river fish, but small-sized crucian carp are especially tasty.

The proportions of the products used:

• 600 g of medium-sized carp;
• 300 g of onions;
• 50 g flour;
• 100 ml vegetable oil;
• salt to taste.

Cooking time - approximately 40-50 minutes for all processes.

calories fried carp with onions - 121.3 kcal / 100 g.

Frying sequence:

grilled red fish recipe

Red fish is more often baked in the oven or eaten in salted version, but there is another option for preparing this seafood - frying in a grill pan. This process can be called frying conditionally, since it is used for cooking minimal amount oils and pieces are not breaded in flour, as in conventional frying. It's more like a baked fish, but cooked twice as fast as in the oven.

To cook any red fish using a grill pan, you need to take:

• 1000 g of salmon (chum salmon, pink salmon, trout or other red fish);
• ½ part of a lemon;
• 3 g ground allspice;
• 20-30 ml of vegetable oil.

For all stages cooking will go away no more than 40-45 minutes, including the time of marinating steaks.

calories (or energy value) grilled fried red fish - 109.0 kilocalories per 100 grams.

How to fry:

1. First you need to prepare the main ingredient: clean the carcass, remove the fins and cut across into separate steaks, the thickness of which should be from 25 to 30 mm;
2. Salt, pepper and sprinkle each prepared piece with lemon juice. After that, marinate for at least 20 minutes or half an hour. This must be done so that the finished steaks do not lose their juices and become dry and crumbly;
3. Sprinkle a little vegetable oil on the corrugated surface of the grill pan and spread it evenly with a silicone brush. Then put the pan on the fire and heat well;
4. Coat the marinated steaks with vegetable oil on all sides and send to the pan. Fry until golden brown, but do not disturb the pieces of fish in the pan often and turn only once;
5. Spread cooked fish on paper towel there is no need, because very little oil was used for its preparation. The most correct would be to immediately serve it with a side dish of potatoes or vegetable salad.

Fried fish can crumble and fall apart. To prevent this from happening, it should be salted without fail and forgotten about it for 10-15 minutes. This will make it stronger and it won't fall apart in the pan.

River fish often have an unpleasant odor because most of the inhabitants of the river, before getting into the pan, spends all their time rummaging in the silt. Soaking in milk, marinating in lemon juice or chopped onions will help get rid of the smell of mud.

Sea fish will retain their juiciness and taste if sprinkled on it wine vinegar, lemon or lime juice. After that, she must be given a few minutes to marinate.

An elegant dinner of ordinary pollock and rice is impossible, you say? Quite realistic, I say. A bowl of rice, a shaggy piece of fish, and golden onion feathers, with a turret made of rice, not only looks exquisite, but its contents are not inferior to appearance in taste. Crispy peanut crust juicy pulp fish, crumbly rice and lots of soft, buttery fried onions. Nothing extra. And it's delicious.

All this beauty and deliciousness is prepared in just half an hour. While friable rice is boiled, I have time to fry the fish. For this option, I take any fish with white and dense meat, cod, pollock, hake (hake), etc. To save time, you can use fish fillets, but I prefer the usual one, with the backbone and bones. It is tastier, and the bones are separated in a minute.

So, having trimmed the fins and cleaned the insides, I cut the fish into portions along with the ridge. Roll successively in flour, egg and peanut crumbs and quickly fry it until golden brown. Thanks to this breading, the fish retains its juiciness, and the peanut crust is dry and crispy. Peanuts pair wonderfully with fish, their aromas and flavors blend and complement each other. Fried fish in peanut breading has a pronounced taste, and no sauce is needed for it. And here a large number of onion decorates, complements and completes the harmony of taste. For this fish, I like the combination of onions and green onions, the frying is bright, tender and smelly.

By the way, as a breading, for a change, you can use sesame seeds. The principle remains. And the taste of the fish is changing.

Time: 30 minutes
Difficulty: easy
Ingredients per: 2 servings

• Pollock - 1 piece (250-300 grams)
• Onion - 1 large onion
• green onion- a few feathers
• Dry ginger -0.5 tsp
• Salt, white ground pepper- taste
• Flour - 1 tbsp. spoon
• Egg - 1pc
• Chopped peanuts - 4 tbsp
• Vegetable oil - 3 tbsp. spoons

How to Cook Fried Fish in Peanuts:

• Today we will cook pollock. Cut off the tail and fins with scissors, cut open the belly and clean out the insides. Rinse fish thoroughly in cold water. Cut the fish into portions. Grate pollock with salt and pepper. Leave on a plate.
• Peel and cut the onion very thinly into half rings. Cut the green onion along the feather and across so that the onion and green have the same noodle size.
• Heat vegetable oil in a deep frying pan and send dry chopped ginger and onions there. Cook over medium heat for about 5 minutes, stirring occasionally. As soon as the onion begins to turn golden, add green to it. Fry them for a couple more minutes. Lightly add salt, mix with a slotted spoon (leaving as much oil as possible in the pan). transfer the fried onion to a plate. Keep warm. After moving the fried onions to a plate, do not remove the pan from the heat.
• While the onions are frying, prepare the breading. In a bowl, beat an egg without fanaticism, pour flour into one saucer, chopped peanuts into another.
• Quickly coat the fish in flour on all sides.
• And finish with peanuts.
• Fry over medium heat until golden brown on both sides, about 4-5 minutes per side. The readiness of the fish is checked visually. If the flesh turns white at the end of the piece, the fish is ready. If the crust starts to burn, and the fish is not ready, reduce the heat a little. Divide the finished pieces of fish with a fork into two parts and carefully remove the backbone.
• Arrange fried rice and fish beautifully on a plate, season generously with fried onions on top.

Fried fish in peanuts with green onion on a weekday for a beautiful and uncomplicated dinner from simple products.

How I Cook Fried Fish in Peanuts. Details and photos:

• Today I am cooking pollock. With scissors I cut off the tail and fins, cut open the stomach and clean out the insides. Rinse the fish thoroughly in cold water. I cut the fish into portions, I do not have a large fish, therefore, into two parts. I rub pollock with salt and pepper. I leave it on a plate.

• I clean and very thinly cut the onion into half rings. I cut the green onions along the feather and across so that the onion and green have the same size of noodles.

• I heat vegetable oil in a deep frying pan and send dry chopped ginger and onions there. Cook over medium heat for about 5 minutes, stirring occasionally. As soon as the onion begins to turn golden, add green to it. I fry them for a couple more minutes. Lightly add salt, mix and with a slotted spoon (leaving as much oil as possible in the pan) transfer the fried onion to a plate. I keep her warm.

• While the onions are frying, prepare the breading. In a bowl, I beat an egg without fanaticism, pour flour into one saucer, chopped peanuts into another. Having moved the fried onions to a plate, I do not remove the pan from the heat.
• I quickly roll the fish in flour on all sides.

• I dip in the egg.

• And at the end I cover with peanuts.

• Fry over medium heat until golden brown on both sides, about 4-5 minutes on each side. I check the readiness of the fish visually. If the flesh turns white at the end of the piece, the fish is ready. If the crust starts to burn, and the fish is not ready, I reduce the fire a little. With a fork, I disassemble the finished pieces of fish into two parts and carefully take out the ridge.
• I beautifully lay out friable rice and fish on a plate, season with plenty of fried onions on top.

Bon appetit! If you have any questions, please ask, I will definitely help.

Stewed hake, etc. The taste that I remember from childhood - fragrant potatoes And delicious sauce. Cooking fish by lightly frying it and then stewing it in sauce is easy.

The process of stewing food, widely used in cooking, is the prolonged heating of food in very little (or no addition) of liquid. This is not frying, when heat is transferred to products from heated fat - as for, and not cooking. This is something in between. Food is stewed, usually in a closed volume - a frying pan or a cauldron with a lid, a saucepan or ceramic pot. When stewing, spices are usually added at the very beginning of the process so that all the ingredients are “saturated” with taste and aroma.

That's how it's getting ready stewed hake- bow and inexpensive fish stewed in a small amount liquid until done. You can stew any fish. Most often, it is very convenient, put out big fish by cutting it into pieces. Extinguishing - great way cook "bony" fish. River and onions - an amazing dish in which all the annoying bones have melted.

With onions, we stew mostly inexpensive sea ​​fish- cod, hake, pollock. I have always wondered why such a fish is not held in high regard, given that it is tasty, without visible bones, easy to prepare and inexpensive. For example - . I certainly understand that "profitable" is different from fried pollock, but this different tastes and they simply cannot be compared.

Hake or hake - ocean fish, lives mainly in the bottom layers of shelf waters, although they feed, rising to the upper layers of water. I remember that in Bulgaria we used to catch small hakes on a shrimp from a boat - an exciting experience.

Stewed hake with onions is prepared from freshly frozen fish. By and large, it is quite possible to use cod, pollock or notothenia. If hake carcasses are fresh and not re-frozen, the fish will retain all its qualities and fish stew will be incomparable. Fish stew with onions and garnished with mashed potatoes - delicious homemade dish, as well as .

Braised hake. Step by step recipe

Ingredients

• Hake (headless carcasses) 4 things
• Onion 3-4 pcs
• Vegetable oil 50 ml
• Flour 2 tbsp. l.
• White dry wine 50 ml
• Salt, black pepper, ground coriander, saffron (marigolds), Bay leaf taste

1. To make stewed hake with onions delicious, you need to buy the most fresh carcasses hake, which are guaranteed not to be re-frozen. It is difficult to give advice on how to do this, but buying in a trusted store, you can get quality fish. Hake carcasses are sold gutted and headless. Transfer the pre-frozen hake carcasses from the freezer to the refrigerator, then the fish will thaw well and will not leak. There is no need to force defrost.

   Hake carcasses are sold gutted

2. Clean the thawed fish from scales - it is easily removed with a knife, remove the remains of the insides and the dark film that covers the internal cavity of the fish. Cut off all the fins with kitchen scissors. Wash the fish thoroughly and pat dry with paper towels. In a mortar, grind 0.5 tsp. salt, black peppercorns and coriander. Coat hake carcasses with spices and leave them for 30 minutes.

   Coat hake carcasses with spices

3. Heat vegetable oil in a saucepan. Roll hake carcasses a little in flour and fry them in hot oil.

   Dip fish in flour

4. When the fish is well browned on one side, turn the carcasses and fry them on the other side. Achieve fully prepared hake is not necessary, given that the stewed hake with onions will still cook for a long time. Transfer the hake fried until golden brown to a separate plate.

   Fry hake until golden brown

5. On the remnants of vegetable oil, fry the onion, peeled and chopped into large strips. Fry over medium heat without a lid, stirring often enough. It is necessary that the onion was well fried and turned dark golden.

   Fry the peeled and chopped onion

6. After frying the onion, add a pinch of salt, pepper, add 1-2 bay leaves and a pinch of saffron or marigold.

   Add spices to the onion

7. Mix the onion with spices and immediately put the pre-fried fish into it. Considering that moisture in fish and fried onion very little, to extinguish it is necessary to add liquid to the saucepan. Can add plain water from a teapot. To improve the taste, be sure to add a quarter cup of dry white wine, or, if the wine is unacceptable, 1 tsp. lemon juice by squeezing the juice from the lemon slice directly onto the fish and onion. The amount of liquid in the saucepan - no more than 1 cup.

   

One of the most useful products for a person is a fish: it contains a mass beneficial trace elements, polyunsaturated fatty acid, vitamins, but cooking fried fish requires some skill. If you know some secrets, then even a novice hostess will be able to surprise everyone tender fish With appetizing 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 delicate taste. For it, use flour, crackers or a mixture of seasonings.

How to prepare the fish:

1. First, it is defrosted. To do this, put 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(for 1 kg you need 2 liters). Do not defrost catfish, chum salmon, carp and any other species in warm or hot water- will have a negative impact on palatability and ruin 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.
2. 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 gallbladder 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. 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 vinegar solution(or you can pickle it with lemon). You can get rid of the smell of mud from river fish by placing the carcasses in enamelware, cover with bay leaf, pour warm water.

How to fry fish deliciously:

1. A large carcass (salmon, salmon, trout) must be cut into pieces. Fry small river fish (roach, crucian carp) better whole, after making cuts on the sides.
2. Sea red fish is recommended to be marinated in wine or sprinkled with lemon juice to improve the taste.
3. The fish will not stick to the pan if it is first breaded in flour, eggs with breadcrumbs, seasonings.
4. You can fry on olive oil or sunflower, cream is added 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, zander 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, no less important taste preferences. 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 dry fish fillet, you can quickly fry the pieces and leave to languish on not big fire.

How to fry fish in a pan in flour

One of the lowest 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 delicate fragrance 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 carp - for this cooking option, because Marine life often 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. Roasted in a hot pan. The lid is not closed.

How to fry

Exists great amount ways to cook fish: housewives learned how to fry it on the grill, in deep fat, in a slow cooker, in a pan. Cooking fried fish does not take much time. Secret delicious mackerel, trout or pike is right choice 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 cooking 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. Secret delicious pieces- the right frying pan: cast iron with low edges 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 inexpensive a simple dish. Below is step by step recipe 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 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:

1. The fish is thawed, cleaned, cut into pieces, salted.
2. The egg is beaten in a bowl, pollock is dipped.
3. Roll the pieces in flour.
4. 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 is especially good for family dinner outside the city, when the father of the family personally catches the fish. Even cope with the cooking process inexperienced hostess. Below is step-by-step instruction, with onion rings. The dish can be served with boiled potatoes, rice or other side dishes.

Ingredients:

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

Cooking method:

1. The fish is cut, cut into pieces.
2. Salt, pepper pieces, leave for 15 minutes.
3. Onions are cut into rings, fried.
4. Spread the pike on a hot frying pan, fry on both sides until cooked.
5. 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 would 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 perfect for festive feast and all thanks exquisite taste 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:

1. The fish is divided into pieces, marinated in soy sauce with spices, lemon juice.
2. Grate the cheese.
3. Eggs are beaten with flour, cheese is added to them.
4. 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 around the world it is used for baking, smoking, stewing, frying. Below is a quick and easy way to fry capelin. The recipe will do For family dinner 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;
• corn flour- 150 g;
• egg - 1 pc.;
• salt.

Cooking method:

1. Defrost capelin, wash and salt.
2. Dip in egg and flour.
3. 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 is rich chemical composition, so it’s worth pampering your household with fried mackerel more often. Except invaluable benefit body, the fish is gentle, 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;
• nuclei walnuts- 150 g;
• breadcrumbs - 50 g;
• garlic;
• spices;
• salt.

Cooking method:

1. Cut the fish, cut into portions, marinate.
2. Chop nuts, combine with breadcrumbs.
3. Dip the fish in the egg, breadcrumbs.
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 species 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:

1. The fish is cut, separated from the bones, the skin is left.
2. Combine milk with salt, spices, pour over trout pieces.
3. 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 perfect 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, fried.
2. The fish is divided into pieces, salted and peppered.
3. Layers are placed on the pan: vegetables, pieces of hake, vegetables, mayonnaise, cheese.
4. 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, how to fry carp in a pan, is a classic, but it is used for fish special marinade from white wine, lemon, 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 pc.;
• ground almonds - 1.5 cups;
• garlic - 2 cloves;
• greenery;
• flour;
• salt.

Cooking method:

1. The fish is cleaned, marinated, cut into pieces, breaded.
2. Garlic is fried in a hot frying pan, removed.
3. The fish is placed in fragrant oil, fried until done.

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 please you great taste, of which you can not only cook fish soup, 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:

1. The fish is divided into pieces 5x5 cm in size, salted.
2. Beat eggs with flour, herbs.
3. 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. Can be used different types but it's 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 will get exquisite holiday dish.

Ingredients:

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

Cooking method:

1. Cut the fillet into pieces, marinate with seasonings with salt, lemon.
2. Heat up a pan with fat.
3. 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 cook 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 ready dough, spread on a hot frying pan with fat. Fry the pieces for about 20 minutes.

Methods for preparing batter for fish:

1. Classic variant easy to prepare. You need to beat 2 eggs in a bowl with three tablespoons of flour, salt.
2. 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.
3. Take 2 eggs, 2 spoons of mayonnaise, 150 g hard cheese. Everything is beaten well with spices, the cheese is rubbed on coarse grater and added at the end.

Read more, and how to choose the right one for frying.

Video

Deliciously cooked fried fish is a desirable product in the human diet, and let many consume it not so often due to the high cost (some varieties are quite decent), nevertheless, on the menu seafood almost everyone has them, but I think we definitely buy river ones or, like me, we catch them ourselves.

Prepare fish as in common days, so on festive table and, if previously mainly from fish they made an ear and various soups, then today it is fried, boiled, stewed, baked in batter, grilled, deep-fried and bonfire and

cooking recipes this product a great many, but I decided to talk about the most easy way cooking fish and tell you how to fry deliciously different varieties in a frying pan.

Classic recipe - fried fish in a pan in flour

You need to take:

• Any fish desired finished fillet, but you can also carcasses with bones (cod, pollock, pangasius, blue whiting, mackerel, salmon, hake, etc.) - 1 kg.
• Any flour (pre-sift) - 2 tablespoons with a slide.
• Salt and seasonings to taste.
• Any vegetable oil (needed for frying).

How to cook fried fish step by step

1. If you purchased the fish in carcasses and are going to fry it along with the bones, then you should probably just rinse the carcasses, gut them and cut them into roughly equal pieces. I recommend getting rid of the bones at this stage, it is best to fry the fillet, it is convenient to serve it with any side dish, both for adults and children. Cut the fish fillet into roughly equal parts, this is necessary so that each piece is evenly fried for about the same time on each side.

Be sure to remove black films from the fish, they give bitterness when cooked, spoil the whole taste of the dish. If the product is frozen, it must first be thawed, otherwise, when frying, it will let in water, stew, and not fry, and simply stick to the pan.

2. Salt the finished pieces, sprinkle with spices, mix thoroughly with your hands, distributing the seasonings into pieces. Try not to damage the integrity of the fish slices. Optionally, you can add at this stage herbs or chopped fresh dill.

3. Pour about 2 tablespoons of oil into a clean frying pan, set the appliance to heat up on a large fire. Once the pan is hot, turn down the heat.

4. Roll each piece in flour on all sides and put it in the pan so that there is a small distance between the products, it will be convenient to fry and turn the fish over.

5. Without covering with a lid, fry one side over medium heat, then, as soon as a beautiful crust has formed, turn the food over to the second side and continue frying.

If the fish begins to release juice into the pan, turn up the heat, otherwise the product will turn out dry and may fall into pieces when turned over. The cooking time for standard pieces on one side at medium or high heat is about 2-4 minutes, everything here will mainly depend on the thickness of the pieces themselves.

6. Put the finished steaks on a paper towel in order to remove excess fat and then serve on the table with a side dish or as independent dish.

Before each next batch fish frying pan must be washed. If you have pieces for 3 pans, then you will have to thoroughly wash the appliance three times, otherwise the products that will be fried second or third may, firstly, burn, and, secondly, turn rancid, saturate unpleasant odors and the taste of overcooked butter.

List of required products:

• Fillet of hake, tilapia or pollock, you can use any other favorite fish, but not fatty - 700-900 gr.
• Any hard cheese, Russian is perfect - 200 gr.
• Eggs - 3 pcs.
• Salt and pepper - 1-2 pinches each.
• Flour - 1.5-2 tablespoons.
• Oil for frying.
• Optionally, any spices to your taste.

Cooking process:

Fillet (take fresh, frozen be sure to defrost, wring out the water with your hands) cut into pieces not too small, salt, pepper, sprinkle with any spices you like.

In a separate small deep bowl, beat the eggs by adding a spoonful of cold water.

Grate the cheese on a fine grater, mix it with the egg, add seasonings (you can not add).

Heat the oil in a frying pan, the fire does not need to be reduced, it should be above medium.

Take each piece in turn, roll in flour, and then in the cheese-egg mixture, put in a pan.

When a ruddy solid beautiful was formed cheese crust, flip the fillet and fry on the other side.

Serve the fish cheese batter can be hot or cold, rice and potatoes are most suitable for this dish as a side dish.

Ingredients:

• Any favorite fresh fish- kilogram.
• Flour - 3 tablespoons.
• 2 or 3 cloves of garlic to your taste.
• A bunch of any greens (cilantro, dill, parsley, onion, young feathers are perfect).
• 4 eggs.
• Sunflower, spices, salt - everything to your taste.

Cooking:

Wash the fish, cut off the fins, gut it, clean it, if there are scales, put it on a plate or napkin and let it dry.

We divide the carcass into portions (pieces). Try to keep the pieces of fish about the same thickness.

Grind the greens with a knife, add loose seasonings, salt, mix.

Grind or skip the garlic cloves through the garlic cloves, add to the greens.

Grate the fish pieces with the resulting mass, leave in the refrigerator for an hour or two.

Beat eggs in a bowl until foamy, add a little salt and pepper.

Get the products without removing the herbs and spices from them, roll in flour, and then dip in the egg, put in the oil heated to a sizzle in a pan.

Fry over high heat until crispy, turn over and repeat the process until a beautiful blush forms on this side as well.

Fried fish is served with any side dish or as an independent dish with your favorite sauces and bread. You can eat this delicacy both hot and cold.

Fried pike with onions, deliciously cooked in pieces in a frying pan with a lid

• Pike - 2 medium-sized carcasses.
• Pepper and salt - to taste.
• 2 bulbs.
• Vegetable oil.
• 2 pinches flour (no more needed)

How to make fried pike.

Gut the pike, wash, cut into pieces.

Salt all the pieces, pepper, add flour, mix.

Cut the onion into half rings or quarters of rings, pass through until a pleasant golden hue.

Heat a frying pan with oil, put the pike, fry on both sides.

Put the onion on top of the already prepared fish, cover the dish with a lid for a couple of minutes and reduce the heat to a minimum.

Open the lid, mix the ingredients, trying not to damage the pike itself, cover again and simmer the food for another 2 minutes.

All is ready! You can serve fried pike on the table, sprinkling it on top with herbs and onion with which it was stewed.

How beautiful and tasty to fry a small fish - capelin

Have to take:

• A kilogram of thawed capelin.
• 150 gr. corn flour.
• Salt.

Step by step cooking steps:

Wash the capelin, you can gut and cut off the heads of the carcasses, if the product is too small, it is best to fry the whole capelin.

Sprinkle with salt, mix with your hands.

Sprinkle with flour, mix.

Spread each fish neatly at a small distance from each other on hot pan, fry until done on both sides.

You will need to take:

• Mackerel - 2 pcs.
• Walnuts, kernels - about 150-180 gr.
• Breadcrumbs - 2 tablespoons.
• Dry granulated garlic, spices, salt.
• 2-3 eggs.

Cooking fried mackerel with nuts:

Gut the fish, wash, cut lengthwise, remove the bones. As a result, 4 servings should be obtained from two carcasses.

Grind the nuts in a blender or with a knife, mix them with breadcrumbs.

Mix the eggs well in a separate bowl.

Dip the mackerel fillet alternately in the breading, then in the egg and fry in a pan over high heat. In this case, the oil should be heated before you put the fish in it to fry.

Fry mackerel on both sides until cooked, serve with mashed potatoes, stewed vegetables or any other side dish of your choice.

Choosing fresh rather than frozen fish for frying, it is important to pay attention to its integrity and smell. Only from fresh product you can get a really tasty and beautiful dish.

Large specimens cut into pieces, small ones fry whole.

Be sure to roll the breaded fish for frying, it allows you to leave all the juices inside and get a more tender and juicy fried treat.

How to fry fish and how much (video)?

Marinate red and sea fish before frying for an hour or two before cooking in wine or spices.

Fried fish is cooked in a pan, as in sunflower oil, and on olive or creamy. Alternatively, you can mix several types of oil.

The fire for frying should be medium or large.

If you want crispy nice crust, fish should be fried without a lid.

Happy fishing and preparations!