Recipe: FISH FRIED THE MAIN WAY. Cooked fish is used whole or cut into portions in round pieces, sprinkled with salt, pepper, breaded, then placed on a baking sheet preheated with fat and fried on both sides until golden brown; further cooked in the oven.

The fish is poured with melted butter, a slice of lemon is placed on top, and a side dish is placed next to it - fried potatoes, or stewed cabbage, or mashed potatoes, or zucchini, or fried eggplant.

Recipe: STurgeon FISH FRIED IN THE BASIC METHOD. From the link of the fish, portions are cut without skin and cartilage, scalded, washed, dried, sprinkled with salt, pepper, breaded in the mixture and fried in the main way.
When serving, a portion of fish is placed on a plate, poured with melted butter, and fried potatoes with lemon are placed next to it.

Sturgeon (stellate sturgeon, sterlet, beluga) 500 g, breading mixture 2 table. l., vegetable oil 2 tbsp. l., creamy 1.5 tbsp. l., 1/2 tsp. l. salt, 1/2 lemon, parsley or dill, pepper to taste.

Recipe: FISH FRIED WITH LEMON JUICE AND HERBS. The fish is fried in the main way whole or in portions - rounds, the flesh - with skin and bones, as well as without bones. In melted butter, warm without boiling for 5-6 minutes. finely chopped parsley, then removed from the stove, add lemon juice and knead.
When serving, fish fried in the main way is poured with flavored oil, and fried potatoes are placed next to them, which are sprinkled with fresh parsley. Fresh or salted vegetables are served separately.

Catfish (cod, Pacific hake, sea bass) 500 g, breading mixture 2 tbsp. l., vegetable oil 2.5 table. l., creamy 2.5 table. l., 1/2 lemon, salt, pepper, parsley or dill to taste, garnish 600 g.

Recipe: FISH FRIED WITH LEMON. To prepare this dish, fish cut in any way is used, as well as fish pulp. The fish is salted, sprinkled with lemon juice to remove a specific smell, breaded in the mixture and fried in the main way until cooked.
Fried fish is placed on a plate, poured with oil, a slice of lemon is placed on top, and fried potatoes, or fried zucchini, or a complex vegetable side dish are placed next to it.

Cod (halibut, saber fish, Pacific hake, etc.) 500 g, breading mixture 2 tablespoons, melted butter 2 tablespoons, salt, ground pepper to taste, 1/2 lemon, garnish 600 g.

The set and quantity of products in recipes are given per serving in net grams or in kilograms, or in pieces.

This method is suitable for both whole fish (salmon, flounder, trout) and some pieces of fish on the bone (salmon, cod, flounder, halibut, sea trout, etc.). In both cases, the fish should be completely immersed in the cooking liquid: water, water with milk, milk, fish broth (for white fish) or spicy broth (water, vinegar, thyme, bay leaf, parsley stalks, onions, carrots, peppercorns) for sea oily fish.

The carcass of the fish is poured with cold liquid and brought to a boil, the fish is usually put in a piece in a liquid boiling over low heat.

Extinguishing

This method is suitable for small whole fish, and pieces, and fillets. The fish is only poured with fish broth, covered with oiled paper, brought to a boil and cooked in the oven, not allowing the liquid to boil. Then it is usually used for the sauce, which is poured over the fish.

Steam cooking

Any fish can be steamed, which has several advantages:

This is an easy cooking method.

Taste, color and nutrients are preserved.

You can cook a large number of servings.

Fish for steaming is processed in the same way as when cooking in a small amount of water. The sauce can be prepared separately, but the fish decoction should be drained, boiled down and mixed with the sauce.

Grill

This method is suitable for small whole fish, pieces and various types of fillets. The fish is rolled in flour with salt and pepper, greased with vegetable oil and fried on a grill on both sides.

You can also fry on a barbecue grill, in which case the fish carcass, pieces or kebabs are marinated, and the marinade is then used to water the fish during frying.

Sprigs of fresh herbs can be placed in the belly of a whole fish, wrapped in foil greased with vegetable oil and cooked on a barbecue grill.

Frying in the main way

Small whole fish, pieces and fillets can be cooked this way.

The fish is rolled in flour with salt and pepper, fried in a pan on both sides; first, the side that will be on top, then turn over and, reducing the heat, bring to readiness in clarified fat in a pan. Spread the fish on a serving dish or plate, pour over with oil, lemon juice, decorate with a slice of lemon and chopped parsley.

deep frying

In this way it is good to cook small whole fish, pieces and boneless fillets. Fish can be covered:

A mixture of flour, eggs and crumbs;

Milk with flour;

Liquid breading.

The coating forms a surface layer that prevents the penetration of fat into the fish. Deep-fried fish is served with a lemon wedge and/or appropriate sauce and roasted parsley.

baking

In the oven, you can bake whole fish, cut into portions or fillets. To retain natural moisture, fish must be protected from direct heat.

carcass (stone bass, sea bass, mullet, etc.)

Completely covered with a thick filling of sea salt and baked.

Wrapped with dough (puff pastry, rich) and baked.]

Stuffed with a mixture of bread crumbs, herbs, minced onions, shallots or garlic, lean minced veal or bacon, and brushed with vegetable or animal oil before and during cooking.

Portioned fish (cod, haddock, hake, tuna)

Placed on a dish greased with animal or vegetable oil and slowly baked, often poured with fat. To diversify the taste, you can add greens and vegetables cut into thin slices.

Bake to a crust with additional ingredients (tomato sauce, garlic, herbs, spices, lemon juice, bread crumbs), then close the fish and bring to readiness.

In all cases, an appropriate sauce can be offered for fish.

Roasting in the oven

Thick pieces of firm fish, such as salmon, flounder or moonfish, are suitable for frying.

Usually the fish is cut into portions, lightly drizzled with oil and fried in the oven in the usual way (do not overcook). Thinly sliced ​​vegetables and sprigs of herbs can be placed on the frying tray.

When the dish is ready, suitable wine can be added to the tray to form the base for the sauce.

In some types of fish, you can leave the skin on both sides to get a crust during frying. The fish can be oiled and sprinkled with bread crumbs mixed with chopped fresh herbs or with a light filling of grated horseradish.

Crispy crust, incredible smell and delicate taste of fried fish have been familiar to us since childhood. Today we will reveal all the secrets of cooking fried fish.

To make the fish tasty, moderately oily, but not dry, you first need to choose the right variety. Not all fish are delicious when fried. Particular attention should be paid to such varieties as:

• perch
• zander
• pollock
• flounder
• crucian carp
• carp

All these varieties are distinguished by a moderate amount of bones, which means that you can safely enjoy the dish.

When choosing a fish in a store, pay attention to the following parameters:

• the size of the fish, without the head and tail, it should fit in the pan
• expiration date, freshly caught and unfrozen fish are best for frying
• appearance, if you notice spots on the fish or plaque, then it is better to look at other options

fried fish calories

What can I say, any fried dish is automatically excluded from the list of proper nutrition dishes. There are 208 kcal per 100 g of fried fish, but there are not as many carbohydrates as, for example, in the same potato, only 10.6 g, the main share is still occupied by protein 16.6 g.

For comparison: baked fish in 100 g contains about 150 kcal. Of course, this option will not affect the figure and will be more useful than fried fish.

How to fry fish properly?

Traditionally in Russia, fish day is Thursday, since school and kindergarten everyone remembers that there will definitely be fish on the menu, in the dining room. Doctors recommend eating fish or other seafood at least once a week, because they are rich in useful trace elements that cannot be obtained from other products.

To fry fish, you must first prepare it:

1. Wash the fish under running cold water
2. Open the abdomen with a knife and gut, remove all the insides and a dark film
3. Cut off the fins, tail and head
4. Remove the scales with a special knife, starting from the tail of the fish

If you bought a small-sized fish, then you can fry it whole with a head and tail, gutting the insides and removing the scales.

Fish prepared for frying can be pre-marinated, and then rolled in batter and cooked in a hot pan for 15-20 minutes. If you are cooking river fish and want to get rid of the smell, then dip the pieces of fish for 20 minutes in milk mixed with salt and pepper.

How to fry fish with a crust?

The secret of the crispy crust of the fish lies in lightly salted butter. Do not forget also that in a cold or poorly heated frying pan, the fish will not have time to bake, but will only burn.

1. Spread the fish only in a dry form, either in batter, or by drying it with a napkin, then excess moisture will not accumulate, and a crust will immediately form on the fish that is fried in hot oil.
2. Do not cover the pan with a lid during frying, otherwise the fish will turn out to be stewed.
3. Remember that the fish cooks quite quickly, 7-10 minutes on each side is enough, therefore, if you are carried away by the process of frying and getting a crispy crust, do not overdry the fish.

How to fry fish in a pan?

You can fry the fish in any pan, but pans with non-stick coating and a thick bottom are usually used, which evenly distribute heat.

To prevent the fish from burning, even with a non-stick coating, you will have to use oil. Ordinary sunflower oil will do, but if you want to get rid of the smell of river fish, then use extra virgin olive oil or Extra Virgin.

Classic recipe or how to fry fish?

When the main part of the dirty work is done and the fish is cleaned, it's time to start the cooking process:

1. Pour breading into a deep plate, the easiest option is flour. You can add your favorite herbs directly to the flour. Gently roll each piece in breadcrumbs, shake off excess flour.
2. In a hot frying pan with oil heated on it, we send the pieces rolled in flour. There should be a lot of oil, the fish should be immersed in oil almost to the middle.
3. Let the fish fry, it usually takes 5-7 minutes for a crust to form. The oil will prevent the fish from burning, so do not rush to turn it over. Never cover the fish with a lid.
4. With a wooden or silicone spatula, turn over the first piece, if it is fried enough, then turn the rest over, fry for another 5 minutes on the other side.
5. Gently pierce the fish with a fork, if it pierces easily and the meat comes off the bone freely, then the fish is ready. Drain the pieces on paper towels if they are too greasy.

How to fry fish in batter?

The batter, which is used to cover the fish before frying, allows it to remain juicy. There are several batter recipes for fish, they are universal and suitable for any variety:

• Classic batter consists of 2 eggs, flour and greens. Break two eggs into a deep bowl and mix the whites with yolks with a whisk, add 2-3 tablespoons of flour until a sour cream consistency is formed. Then add your favorite spices, salt, basil, oregano.
• Mix one egg and two tablespoons of milk, greens, dip the pieces of fish first into the mixture, and then roll in flour or breadcrumbs, then put in a pan.
• beer batter men will like fish. Separate the yolks from the whites of three eggs, mix the yolks with 150 g of flour and 150 ml of beer, beat the whites into a thick foam and add to the beer mixture.
• Mix in a deep bowl three eggs, 3 tablespoons of flour, salt and 100 g of cheese grated on a fine grater. When frying, the cheese will melt and form a very tasty and golden crust.

Fried fish in a slow cooker

Fish can be fried not only in a pan, but also using modern technology. You can take care of yourself, and at this time the program will do everything for you, and then you won’t have to scrub the stove from greasy stains.

• gut the carcass of pike perch (trout) and clean it from scales, cut off the tail, fins and head
• rub the carcass with salt and pepper
• pour oil on the bottom of the multicooker bowl, put the fish
• close the lid and select the "Frying" program, cooking time - 15 minutes

Marinated fried fish

It will take about 25-30 minutes to prepare the marinade, and the fish will turn out to be more saturated in taste.

You will need:

• fish - 1-2 pcs.
• flour - 40 g
• carrots - 300 g
• onion -100 g
• water - 10 g
• tomato paste - 10 g
• spices (pepper, salt)

1. Peel the carrots and onions, chop them into thin strips, then put them on a heated frying pan and simmer for 10-15 minutes
2. Add tomato paste and spices, simmer for another 10 minutes
3. Clean the fish from the insides and scales, cut off the tail and head, cut into pieces
4. Then roll in flour, put on a preheated pan, after 5-7 minutes, turn the fish over to the other side
5. When the fish is fried, put the vegetable marinade on top and cook for another 3-5 minutes

Fried fish with vegetables

Vegetables will be an excellent addition to fish, for example, you can use the following recipe:

You will need:

• fish (pollock, sea bass) - 1-2 pcs.
• carrots - 100 g
• potatoes - 200 g
• onion -70 g
• lemon - 50 g
• spices (cloves, bay leaf, pepper, salt)

1. First, prepare the fish for frying, gut it, remove the scales
2. Rub the carcass with spices and salt, after 5-7 minutes put it on a hot pan, fry for 5-7 minutes on each side
3. While the fish is fried, peel the carrots, potatoes and onions, cut into strips
4. Put the vegetables in the pan where the fish was just fried and simmer over medium heat for 15-20 minutes
5. At this time, cut the lemon into circles, make several cuts on the fish and place the lemon in them
6. When the vegetables are sufficiently fried, put the fish on top and cook for another 3-5 minutes
7. The finished dish can be decorated with fresh herbs.

Fried fish with wine sauce

You will need:

• fish or fish fillet - 1-2 pcs.
• carrots - 100 g
• potatoes - 200 g
• pepper -1 pc.
• flour - 20 g
• white wine -150 ml.
• butter - 75 g
• eggs - 2 pcs.
• cream - 200 ml.
• lemon - 100 g
• sugar - 30 g
• spices (pepper, salt)

1. Rinse the fish under cold water and clean, cut off the fins and head, cut into pieces. Pour the finished pieces of fish with lemon juice for 15-20 minutes.
2. At this time, in a separate bowl, mix flour and spices.
3. Remove the fish pieces from the juice and dry with a paper towel, roll in flour and put in a hot pan with preheated oil.
4. When the fish is fried on one side, turn it over and put 20 g of butter under each piece to form a crisp.
5. After 10 minutes of frying, the fish will be ready and can be transferred to a plate.
6. In a small saucepan or saucepan, heat the cream, add sugar and salt to it.
7. In a separate container, beat the eggs for a few minutes and add to the cream, bring the sauce to a boil and add the wine, cook for another 5 minutes, stirring constantly.
8. Fish and sauce are ready to serve, garnish with fresh herbs and vegetables.

English Fish and Chips

Passing by every London pub, you can smell the legendary and beloved by all the British dishes - fried fish and chips, which they call Fish and Chips. Over 60,000 tons of fish are eaten in the UK every year and most of this fish is used for Fish and Chips.

To repeat this dish at home, follow the recipe.

You will need:

• cod, fillet - 4 pcs.
• potatoes - 600 g
• starch - 40 g
• flour - 150 g
• beer -100 ml.
• oil - 70 ml.
• ice - 2 tbsp. l.
• spices (pepper, salt)

1. Rinse the fish fillet, remove the bones if necessary
2. Rub the pieces with salt and pepper, then roll in flour
3. In a separate container, mix 50 grams of flour, starch and salt
4. Add beer and ice to this mixture, stir
5. Check how hot the oil is in the pan by throwing in a small piece of potato, it should immediately begin to fry
6. If the oil is ready, then dip the pieces of fish in batter in turn and put in a pan
7. It will be enough to fry for 3-5 minutes on each side for readiness
8. Be careful, because of the temperature difference, oil splashes will fly in all directions
9. While the fish is frying, peel the potatoes and cut them into cubes.
10. In a separate frying pan, heat the oil and fry the potatoes until crispy
11. Serve with any sauce

Fried fish in Leningrad style

Another recipe that will allow you to surprise guests and delight your family is fried fish with onions and mushrooms. Traditionally, the cheapest white fish, cod or pangasius, was used for this dish.

You will need:

• fish fillet - 650-700 g
• potatoes - 400 g
• onions - 1-2 pcs.
• mushrooms (champignons) - 100 g
• flour - 100 g
• cheese-100 g
• oil - 70 ml
• spices (pepper, salt)

1. If you bought a fillet, then it will be enough to rinse it well, salt and pepper. If you bought a whole fish, then before cooking you need to gut it and clean it of all excess, leaving only the fillet.
2. Bread the fish pieces in flour and put in a hot pan, fry for 5-7 minutes on each side.
3. While the fish is fried, take care of the potatoes, peel them and cut into strips, put the strips on the freed pan and fry until golden brown.
4. While the potatoes are fried, rinse the mushrooms and cut into large plates, fry the mushrooms after the potatoes.
5. Put the potatoes on a baking sheet, salt it, then put the fish, mushrooms on top and rub the cheese on top.
6. Send for 20 minutes in an oven preheated to 200 degrees.
7. While the fish is baking, peel the onion, cut into half rings and roll in flour.
8. Fry the onion for a few minutes in the remaining oil, transfer to a paper towel to drain excess fat.
9. Garnish the dish with baked onions and serve.

Fried fish in Thai style

Thai dishes are long remembered by tourists for their unusualness and richness of taste. Thai fish can be cooked at home, following the recipe.

You will need:

• fish fillet - 400 g
• corn grits - 120 g
• garlic - 2 cloves
• soy sauce - 40 ml.
• ginger - 20 g
• oil - 30 ml.
• sugar - 10 g
• spices (mint, green onion, lemon peel, pepper, salt)

1. First, the fish must be washed, cleaned, cut into pieces and rolled in corn grits. If you can't find cornmeal, then cornmeal will do.
2. Put the pieces of fish on a preheated pan and fry on both sides.
3. While the fish is fried, chop the garlic, ginger, onion.
4. Put the finished fish on a plate.
5. Put the onion, ginger and garlic into the hot vacated pan, fry for a few minutes, then add the lemon zest, mint and sugar.
6. Chili peppers can also be added if desired. A few minutes is enough for the sauce to cook, pour it over the fish before serving.

Fried fish "under a green coat"

Fish “under a fur coat” will turn out juicy and tender, and greens will add a new taste. The fish turns out quite spicy, so use a moderate amount of spices.

You will need:

• fish (carp, carp) - 2 pcs.
• green onions - 5 stalks
• garlic - 2 cloves
• parsley - 6 stalks
• soy sauce - 40 ml
• adjika - 50 g
• hops-suneli - 50 g
• olive oil - 40 ml.
• spices (pepper, salt)

1. Cooking begins with the traditional preparation of fish, clean it from scales and entrails, remove the tail, fins and head.
2. In a separate container, mix finely chopped greens, soy sauce, suneli hops and oil.
3. Pour half of the sauce over the fish, coat well all the parts and the belly from the inside, leave to marinate for half an hour.
4. Roll the pickled fish in flour and put it on a hot frying pan, where it will be fried for 5-7 minutes on each side.
5. When the fish is fried, put the rest of the sauce on top and sweat over low heat for a few more minutes.
6. Garnish the finished dish with fresh vegetables and serve.

Chinese fried fish

The Chinese also like to indulge in fried spicy fish, the secret of cooking is simple - cut the fillet into small pieces and add sweet and sour sauce.

You will need:

• fish fillet - 600 g
• Bulgarian pepper - 2 pcs.
• onion - 1 pc.
• garlic - 2 cloves
• olive or peanut oil - 40 ml.
• vinegar - 50 g
• ketchup - 50 g
• starch - 70 g
• spices (pepper, salt)

1. Rinse the fish fillet and cut into small pieces, about 3 * 2 cm
2. Wash, peel and finely chop the onion and bell pepper
3. In a separate bowl, mix ketchup, vinegar and sugar, mix thoroughly
4. Roll the fillet pieces in starch and place in an already hot frying pan with hot oil
5. Fry the pieces on each side, 3-5 minutes will be enough for readiness
6. Transfer the fish to a paper towel to remove excess fat.
7. Put the vegetables in the freed pan and fry for a few minutes until golden brown, then add the sauce and simmer for another 5 minutes
8. Add the fish pieces to the vegetables, mix everything thoroughly to evenly distribute the sauce.
9. Serve hot with rice as a side dish.

Fried fish salad

If after cooking, for example, soup, you have a small piece of fish left, then you can use it for salad.

You will need:

• fish - 100-200 gr
• medium potatoes - 2 pcs.
• tomatoes - 2 pcs.
• onion - 1 pc.
• garlic - 1 clove
• lemon or lemon juice - 50 ml.
• olive oil - 40 ml.
• spices (pepper, salt)

1. Rinse the fish, if necessary, remove the bones, scales and sprinkle with salt and pepper, leave to marinate for 15 minutes
2. While the fish is marinating, peel the potatoes and cut them into large slices, boil or bake in the microwave
3. While the potatoes are cooking, peel the onion and cut it into half rings, transfer to a small container and pour lemon juice, add a spoonful of salt and sugar
4. Fry the fish on both sides in a hot pan and place on a paper towel, where it should cool to room temperature
5. Cut the cooled fish into small pieces
6. Wash the tomatoes and cut into small pieces, transfer to a salad bowl
7. Add diced potatoes, fish and onions to the tomatoes, draining the marinade from it
8. You can sprinkle fresh herbs on top, for example, celery, basil, dill, gently mix the salad and serve.

Fried fish in Bukhara style

It will take you about two hours to prepare fried fish in Bukhara style, but in the end you will get an amazing tasty dish and will not regret the effort spent.

You will need:

• fish (carp, carp) - 1.5 -2 kg.
• medium potatoes - 2 pcs.
• greens (parsley, dill, cilantro) - 5-6 stems
• baguette -1 pc.
• garlic - 2-3 cloves
• olive oil - 40 ml.
• spices (pepper, salt)

1. First, rinse the fish and gut it.
2. Cut off the fins, tail and head and send them to the pan, fill with water and prepare the fish broth.
3. Add salt and a few finely chopped parsley sprigs to the broth.
4. While the broth is cooking, cut the fish into several pieces, salt and pepper each one and set aside for half an hour.
5. When the broth is ready, strain it, add the finely chopped remaining herbs and garlic.
6. Pat the fish dry with paper towels and place in a hot skillet greased with oil. Fry for 5-7 minutes on each side.
7. Dip the hot fish pieces in the garlic sauce and place on a plate.
8. Cut the baguette into bread rolls, fry in the freed frying pan on both sides and pour a few teaspoons of sauce on top of each piece.
9. Pour the remaining mixture of garlic and herbs over the fish.
10. Close the fish and croutons with a lid and put in the refrigerator overnight.
11. Serve cold with sour cream sauce.

Fried fish with oranges

The recipe is suitable for a festive dinner, and an unusual combination will appeal to all guests.

You will need:

• fish (hake, pangasius, kamabala) - 2-3 pcs.
• medium-sized orange - 2 pcs.
• lemon -1 pc.
• flour - 100 g
• cream -100 ml.
• olive oil - 40 ml.
• spices (pepper, salt)

1. Prepare the fish for frying by removing all unnecessary parts
2. Rub the fish with salt and pepper, pour over with lemon juice and leave to marinate for 15 minutes, at this time put the pan to heat up
3. Dry the fish, then roll in flour, fry in a pan for 8-10 minutes on each side until cooked
4. Transfer the fried fish to a plate, and put the orange, cut into circles, in a hot pan
5. After a few minutes, put the fish to the orange and pour cream on top
6. Simmer until the cream starts to thicken
7. Serve to the table with sauce

Fried fish in Egyptian style

This recipe features a combination of fish and berries that successfully complement each other. Mackerel is usually used, but you can replace it with any other marine fish.

You will need:

• fish (mackerel) - 500-600 g
• juniper berries - 40 g
• wheat flour - 60 g
• lemon -1 pc.
• olive oil - 40 ml.
• spices (pepper, cumin salt)

1. Clean the fish from scales, gut, remove unnecessary parts and cut into medium-sized pieces. Sprinkle with salt and pepper, set aside for 30 minutes.
2. In a separate container, mix pepper, cumin and juniper, rub with a mortar.
3. Add lemon juice and chopped garlic to the mixture, mix everything.
4. Rub the fish with the mixture and leave to marinate for another 2 hours.
5. Roll the marinated fish in flour.
6. Then fry in a hot frying pan with hot oil on both sides and serve.

Sauces for fried fish

To make fried fish more delicious, do not forget to serve it with sauce. For example, a few recipes for simple and quick sauces:

• Potato Sauce: boil a few potatoes in their skins, peel and mash with a blender until mashed. Add chopped garlic, chopped herbs and olive oil to the puree.
• Creamy mushroom sauce: In a saucepan, heat the oil and add finely chopped mushrooms and onions to it, fry until golden brown. Then pour 200 ml of cream and add 100 g of grated cheese, stir constantly until the cheese is completely dissolved, pepper, salt and serve.
• sour cream sauce: mix finely chopped pickled cucumber, herbs and chopped garlic with sour cream and salt, gently beat the sauce with a fork or whisk and serve with the fish.
• mustard-apple: bake one apple in the oven or microwave, then scrape out the applesauce with a spoon, add a spoonful of French mustard, salt, pepper and olive oil to it, mix everything thoroughly and the sauce is ready.

Not all housewives like to cook fish because of the painstaking and lengthy preparatory process. To make your life easier and save time, buy already cleaned fillets and steaks and enjoy your favorite dishes that will take you only 15-20 minutes of cooking time. Bon appetit and new culinary wonders to you!

Video: How to fry fish, recipe

Fish of all breeds is fried in the main way, in a large amount of fat (deep-fried) and on an open fire.

Small fish are fried whole, sturgeon - in links and portioned pieces without skin, cut from scalded links without cartilage. Scaled and scaleless fish are cut into portions from fillet with skin and bones, from fillet with skin without bones, and for frying in fat - from fillet without skin and bones. Sometimes fish weighing up to 1.5 kg is fried in pieces cut from a non-plastered carcass (round fish). The skin on portioned pieces before breading is cut in two or three places so that the fish does not deform during frying.

When frying in the main way, the fish is sprinkled with salt, pepper, breaded in flour, in red or white breading. Fat in a pan or baking sheet is heated to 150C. Fry the fish first on one side and then on the other side. The fried fish is brought to readiness in the oven. When frying, the temperature inside the pieces rises to 75-85°C. The duration of frying is 10-20 minutes.

Fried fish is most often served as a side dish with fried potatoes, mashed potatoes, crumbly cereals, less often stewed and boiled vegetables. Salted cucumbers and tomatoes serve as an additional side dish.

Carp, tench, bream, perch and roach are served with buckwheat porridge. Decorate the dish with parsley or dill. Place a slice of lemon on top of the fish.

Fried fish can be served natural or with sauce. When served without sauce, it is poured with oil or a piece of butter or green butter is placed on a piece of fish. You can also baste the fish with melted butter and lemon juice.

Most scaly and scaleless fish are released most often with sauce - tomato, red, tomato with vegetables, tomato with extragon or mayonnaise; serve it separately.

Carp, tench, perch, bream and roach are served with sour cream sauce, and salmon and sturgeon fish - with tomato sauce or mayonnaise with gherkins.

Fish fried in Leningrad style. Portion pieces of cod, pike perch, catfish, flounder are fried and served in a portion pan; fried potatoes (in circles) are placed around the fish, and on top - french fries, cut into rings.

Fish fried with lemon (minière). Melt the butter, add lemon juice or a solution of citric acid, parsley, salt, bring to a boil and pour over the fish fried in the main way. Garnished with fried potatoes.

Fish fried in fat (deep-fried). Fish fried in a large amount of fat (deep-fried) is called "fish fries". Most often they use pike perch, navaga, sturgeon, halibut, cod, catfish.

The fish is cut into fillets without skin and bones, cut into portions, breaded in flour, in lezon and white breading and fried in fat heated to 180-190 ° C; frying time 8-12 min. The fried fish is taken out, allowed to drain the fat and roasted in an oven for 5-7 minutes.

Garnish - fried potatoes (boiled) or potatoes fried in fat (fries), parsley (fries) and a slice of lemon. Serve separately tomato sauces, mayonnaise or mayonnaise with gherkins, etc.

Pike perch with green oil (colbert). The prepared semi-finished product in the form of a figure eight or a bow is deep-fried, brought to readiness in an oven for 5-7 minutes. Fried fish is garnished with french fries, a circle of green butter is placed on the fish, decorated with dill, a slice of lemon. Tomato sauces, tomato sauces with white wine or mayonnaise are served separately.

Fish fried in dough (orly). After pickling, fish pieces are shaken off parsley, dipped in dough (battery) and deep-fried for 3-5 minutes. For dough (batter), egg yolks are ground with salt, diluted with milk, flour is added, knead well, adding vegetable oil. Well-beaten proteins are introduced into the dough immediately before frying. Fried fish is placed on a heated dish in the form of a pyramid, parsley greens (fries) and a slice of lemon are placed next to it. Mayonnaise sauce with gherkins or tomato sauce is served separately.

Fish fried over an open fire (grilled fish). Pike perch, whitefish and other fish that are fried breaded are not marinated, but moistened in melted butter and breaded in white breading. Fresh herring, salmon, whitefish, nelma, white salmon are cut into portions and marinated, and then fried without breading.

The fish is placed on a grate made of metal rods, heated over burning coals and rubbed with pork fat. Pieces of fish are fried first on one side and then on the other, while dark, strongly fried stripes are obtained on pieces of fish. Garnish - fried or boiled potatoes. Unbreaded products are poured with melted butter, and breaded fish is served with mayonnaise with gherkins or tomato sauce. A slice of lemon is placed on the pieces of fish or on the side.

All types of fish are used for frying, but this type of heat treatment gives special taste qualities to such fish as carp, bream, carp, roach, herring, herring, navaga, smelt, mackerel, silver hake, captain fish, zuban, grenadier, horse mackerel , ocean goby, etc. Many fried dishes are prepared from sturgeon, pike perch, catfish, perch, salmon fish.

Fried fish has a pronounced taste due to the fried crust that forms on the surface, contains a large amount of valuable nutrients, since they are almost not lost during frying. In the process of frying, the fish absorbs a certain amount of fat, which increases its calorie content.

Methods of frying fish - basic with a small amount of fat and deep-fried. The fish is fried as a whole (small) and in portions. Sturgeon fish is fried in links or portions.

For frying fish, vegetable oil is used, preferably sunflower or olive, as well as cooking oil (frying). Deep frying is made from a mixture of edible fat and vegetable oil, since the resulting fat, heated to a high temperature, changes little and is not subject to smoke formation; in addition, it gives the fish a better taste and a beautiful appearance. The degree of change in fat depends on its purity and intensity of heating. Refined oil changes less than unrefined. In the process of frying deep fats, periodically filter and make sure that it does not decrease by more than half the volume. For 1 kg of fish take 4 kg of fat. If the fish is intended for cold dishes, then it is fried only in vegetable oil.

Fish is fried on baking sheets, frying pans, electric frying pans, in deep saucepans, deep fryers.

For frying, the following are recommended in the main way: whole fish, links (sturgeon fish), portioned pieces of non-plastered fish (round fish), portioned pieces and plastified fish with skin and bones, with skin without bones, without skin and bones. From the fillet, portioned pieces are cut at an acute angle, from non-plastered fish - at a right angle. The skin is incised in several places.

Prepared semi-finished products (except for links of sturgeon fish) are breaded before frying, i.e. cover the surface with a layer of breading to reduce the loss of juice. And the nutrients dissolved in it and for the formation of a golden crust.

Depending on the method of frying, different breadings and different methods of breading are used. The most common breadings are: flour - wheat flour of the 1st grade, pre-sifted; red breading - ground wheat bread crackers; white breading - stale wheat bread, without crusts, crushed by rubbing through a sieve (roar).

Sometimes wheat stale bread without crusts, cut into strips, is used as a breading. Coconut flakes, chopped almonds, corn flakes, etc. are also used to prepare signature dishes.

In order for the breading to attach better, the product is moistened in an egg-milk mixture - lezon. To prepare the lezon, eggs or melange (670 g) are mixed with water or milk (340 g), salt (10 g) and mixed well.

The most common methods are: simple breading, or simple breading, and double, or double breading.

Plain breading is used for fish fried in the main way. Whole fish (saffron cod, mackerel, crucian carp, smelt, etc.), as well as portioned pieces before frying, are sprinkled with salt, ground pepper and breaded (rolled) in flour or ground breadcrumbs or in a mixture of flour and breadcrumbs. In order for salt and pepper to be distributed evenly, they are mixed with flour or breadcrumbs during mass cooking. Pieces of fish cut from a fillet without skin and bones are breaded in flour, as it retains the juice well.

Double breading is used for deep-fried semi-finished products. Prepared semi-finished products are first breaded in flour, then moistened in a league zone and rolled in red or white breading.

For deep-frying, they take: portioned pieces of plastified fish without skin and bones, small fish (sprat, anchovy, sprat, etc.) as a whole with or without a head. Prepared semi-finished products are breaded in double breading.

For the preparation of semi-finished products from cutlet and knelling masses, it is best to use fish with a small amount of bones (pink salmon, captain fish, chum salmon, catfish, pike perch, pike, etc.). The fish is cut into fillets with skin, without bones or without skin and bones (for quenelles without skin and bones).

Cutlet mass.

The fillet is cut into pieces, stale wheat bread soaked in milk or water from flour of at least 1 grade (without crusts), salt, pepper are added, mixed well, passed through a meat grinder, then mixed again, beaten out.

If the cutlet mass is not viscous, then a raw egg is added to it. In a too viscous cutlet mass, to increase friability, put chilled boiled fish passed through a meat grinder in an amount of 25-30% of the mass of raw fish pulp. Fresh fish milk can be added to the cutlet mass, but not more than 6% of the mass of the pulp.

Cutlets, meatballs, meatballs, fish bread, rolls, zrazy, telnoe are prepared from the cutlet mass.

For fish loaves, cutlet mass is prepared (with bread) and softened butter, egg yolks, salt, pepper are added to it and kneaded thoroughly. Then add, gently mixing, beaten egg whites. the finished mass is laid out in oiled molds, filling them 2/3 of the height. Cutlets are given an oval-flattened shape with a pointed end; bitochkam - round-flattened shape. Breaded and those and other products in breadcrumbs. Meatballs are molded in the form of balls with a diameter of 3-I cm, 3-5 pcs. per serving and breaded in flour. To prepare the roll, the cutlet mass is laid out on a wet cloth or cellophane in the form of a rectangle with a layer 1.5-2 cm thick, and the minced meat is placed in the middle of the rectangle in the longitudinal direction and, raising the ends, connect the edges of the cutlet mass (butt). The roll is rolled onto a greased baking sheet with the seam down, greased with ice cream, sprinkled with breadcrumbs, sprinkled with oil and made several punctures so that the vapors formed during heat treatment do not break the shell.

To prepare the body cutlet mass is placed on a wet cloth or cellophane in the form of a cake, in the middle of which the minced meat is placed. The cake is folded in half, giving the body the shape of a crescent. Moisten the semi-finished product in a lezon and bread in breadcrumbs.

Fish zrazy is prepared from cutlet mass, molded in the form of an oval. Fresh or dried mushrooms for minced meat are boiled (dried are pre-soaked) and chopped. Onions are chopped into strips and sautéed. Dill or parsley finely chopped. Combine all products, add crumbs, salt, ground pepper and mix well. In minced meat, you can add finely chopped hard-boiled eggs, as well as chopped boiled screech and boiled sturgeon cartilage.

Meatballs and meatballs can be cooked without bread. To do this, fish fillets without skin and bones are cut into pieces, sprinkled with salt, pepper, chopped onions are added, mixed and passed through a meat grinder with a large grill. Cutlets are formed from the resulting mass, moistened in a lezon and breaded in white breading.

Fried fish.

Dried whole fish or portioned pieces are sprinkled with salt and pepper, breaded in flour, placed on a well-heated pan with fat or a baking sheet, skin side down and fried on both sides until a crispy golden crust is formed for 5-10 minutes at a temperature of 140-160 ° C. The fish is roasted in an oven until fully cooked for 5-7 minutes at a temperature of 250°C. The total frying time is 10-20 minutes. By the end of frying, the fish warms up inside to 85-90 ° C. The readiness of the fish is determined by the presence of small air bubbles on its surface. Fried fish is released immediately after heat treatment.

A side dish in the form of fried, boiled or mashed potatoes is placed on a heated plate or a la carte dish. Fried fish is placed nearby, poured with melted butter. Separately, fish is served with tomato, red main or tomato sauces with vegetables. The dish is decorated with sprigs of parsley, and sometimes slices of lemon. Fried fish is garnished with stewed cabbage, buckwheat porridge, fried zucchini, eggplant, tomatoes, boiled vegetables with fat.

Fish from 132 to 237, wheat flour 6, vegetable oil 6, garnish 150, sauce 75, or butter, or table margarine 7 Yield 257, 325.

Fish fried with onion in Leningrad style. Potatoes are boiled in their skins, cooled, peeled, cut into slices and fried on both sides. Onions are cut into rings, breaded in flour and deep-fried until golden brown.

A portioned piece of fish is fried in the main way and brought to readiness in an oven. Fried fish is placed on a portioned pan in the middle, around - fried potatoes in circles, and fried onion rings are placed on the fish.

Deep fried fish. The prepared semi-finished product - "whole fish" or portioned pieces in the form of rhombuses - is placed in deep fat, heated to a temperature of 180 ° C. The fish is dipped into deep fat with a slotted spoon carefully so as not to cause splashing of fat, and fried for 5-10 minutes until a golden crust forms on the surface, then they are taken out, the fat is allowed to drain, placed in a frying pan and roasted in an oven.

When serving, a side dish is placed on a warmed plate or a la carte dish in the form of slices of potatoes fried from boiled or French fries, fish is placed next to it, which is poured with melted butter, decorated with a slice of lemon and parsley, deep-fried. Tomato sauce, or mayonnaise with gherkins, or mayonnaise is served in a gravy boat.

Sturgeon 199, or pike perch 192, or catfish 211. or captain-fish 233, wheat flour 6, eggs 1/7 pcs, crackers 15, cooking oil 10, garnish 150, sauce 75 or 50, or butter, or margarine 7 Yield 325, 300, 257.