How to properly fry river fish in a frying pan. How to fry river fish in a frying pan

06.03.2024 Soups

Cooking time: 40 min
Number of servings: 5
Type of dish: Hot
Cuisine: Russian
Complexity: For a beginner

Don't know how to fry river fish in a frying pan? In fact, it is very simple - detailed recipe later in this article.

Almost at the end of summer, my family and I finally went on vacation. We had a simply wonderful time.

A friend recommended a very good place, surrounded by forest, fresh air and not far from a river. The husband and son immediately laid out their fishing rods and began fishing.

The bite was not very good, but in the three days that we spent there, they caught almost a kilogram of palm-sized crucian carp.

Having returned home from vacation, my husband and son went to the garage to park the car, and they asked me to fry their catch.

The process turned out to be quite simple, and within fifteen minutes the fried river fish was on the table.

After tasting, we came to the conclusion that we need to treat ourselves to such delicacy as often as possible.

River fish has a lot of small bones. To make them disappear during frying, it is necessary to make multiple cuts along the back and tail of the fish. The thinner the distance between the notches, the greater the chances of surprising everyone with a unique way of preparing fried fish. The secret is that small bones burn during frying.

According to the recipe below, you can prepare any small river fish (crucian carp, perch, chabak and others)

Often, when choosing fish, people give preference to marine species, but they should not forget about river species. After all, such fish is healthy, is a dietary product and is inexpensive. It’s easy to cook delicious river fish, but, as in any business, you need a clear sequence.

Pros and cons of river fish

The main advantage of river fish compared to its sea relatives is that it contains many vitamins and minerals, is low in calories and is easily digestible. If prepared correctly, it will become a real delicacy that can even be served on a holiday table.

It is necessary to pour lemon juice over the carcass before heat treatment.
Soaking in a strong saline solution or a mixture of water and vinegar will help.
Some chefs prefer to remove the skin from the fish, after which the flesh turns out to be very tender and soft.

Preparing river fish for cooking

First of all, it is necessary to carefully select the fish. The carcass should be:

elastic and dense;
with eyes that are not cloudy in color;
with smooth and shiny scales;
gills light pink or red;
elastic and moist tail.

When selected specimens are on the table, they need to be properly cut and prepared for heat treatment. The fish is cleaned and gutted. The following method will help you easily clean the scales: you need to immerse the fish in boiling water for just a couple of seconds and scrape off the unnecessary parts with a knife. The second option would be to rub the carcass with salt, then the fish will not slip out of your hands and it can be quickly cleaned.

An important point is to remove the gallbladder; it is removed carefully without damaging it. All entrails are also cleaned from the carcass, and the gills are removed. Afterwards the fish is washed well under running water.

If the fish is too bony, you can grind it into minced meat without separating it from the bones. Prepare fish cutlets.

River fish goes well with many herbs. The best duet is dill, rosemary or mint.

River fish dishes

You can prepare many different dishes from river fish, from the simplest to the most complex:

cutlets;
pate;
salad;
casserole;
carcass stuffed with vegetables or lemon;
baked, fried or boiled steaks;
pieces in batter, fried in a frying pan.

Cooking methods

Using different methods of processing fish, you can achieve completely different results. Some people like the aroma of fried fish, while others are delighted with a baked dish. People agree on one thing - fish should often appear on the family table in one form or another.

Frying in a pan

Frying fish in vegetable oil will appeal to lovers of aromatic, golden-brown crust. Although this option cannot be called dietary, it is certainly tasty.

It is better to fry river fish, cutting it into small pieces and always covered. Before putting it in the frying pan, you need to soak it in milk for half an hour, roll the pieces in flour and fry in vegetable oil.
The fish will not stick to the bottom when frying if you sprinkle the pan with salt. With the help of simple manipulations you can avoid splashing of oil.
Fry the pieces on all sides until fully cooked. At the end you can add spices and herbs.

If you plan to use fish sauce, add it at the very end of cooking, cover and simmer for another 10 minutes. The gravy will make the dish even more spicy and tender. As a side dish for fried fish, boiled potatoes and vegetable salad are best.

Cooking in a saucepan

Boiling is the simplest way to process fish, which does not require constant monitoring of the process and requires little time and effort. There are basic rules, if followed, the fish will turn out tasty and tender.

When cooked, the fish may lose its shape, but if you tie it with twine, this can be avoided.
The carcass acquires a special delicate taste if it is boiled in water diluted with milk.
The unpleasant aftertaste of fish can be removed by adding dill or cucumber brine to the water when cooking.
If the fish is cooked by boiling, then it should be salted at the very end of cooking. The result will be soft and tasty meat.

Boiled fish can be a completely complete main dish. It is only supplemented with a side dish or baked vegetables. It can also become an ingredient for preparing other dishes, such as salad or casserole.

River fish makes excellent fish soup. You can not use the whole carcass for broth, but only the tails and heads. This will be enough for the gain.

Baking in the oven

You can bake any river fish by wrapping it in foil. This option is suitable for a whole carcass stuffed with vegetables or lemon slices. The process will not take much time. It is simple and cost-effective.

The prepared carcass should be rinsed well and dried with a paper towel.
Fry grated carrots and chopped onions in a frying pan.
Stuff the belly of the fish with vegetables and wrap it in foil. Place on a baking sheet and place in the oven for 40 minutes at 180 degrees Celsius.
Then unfold the foil and let the dish brown for another 15 minutes.

If the dish turns out to be very lean, then you can supplement it with sauce or a hearty side dish.

In a slow cooker

Simple and fast. Minimum intervention. Maximum benefit. Delicious taste and aroma. All this thanks to the use of a multicooker. Carefully prepares food and switches off itself.

The whole carcass of washed and dried fish is well salted inside and out. Add spices as desired. Dip in flour.
Turn on the “Frying” mode and pour in the vegetable oil, lower the fish to the bottom of the multi-cooker bowl.
You need to fry on both sides for 15 minutes. Excess oil can be drained off at the end.
Pour the sauce over the dish, which consists of a mixture of sour cream, salt and pepper. If the consistency is too liquid, you can add flour. Cook for another 25 minutes.

In a convection oven

The air fryer helps to achieve amazing results: the fish is soft, tasty, with a fragrant, crispy crust. Preserves juices and vitamins. Excess fat flows out of it, and the use of oil is not at all necessary.

Prepared specimens are processed whole or cut into portions. They need to be salted and peppered and rolled in breadcrumbs.
Place on the middle rack of a preheated air fryer.
In just 20 minutes, at a temperature of 260 degrees C, the dish will be ready.

Vegetables can be cooked on a separate grill at the same time as the fish. Serve them with cream or sour cream sauce.

Properly prepared river fish will delight your whole family with a wonderful taste!

Delicious recipes

Cooking with eda offline

Small fried river fish in a frying pan

For those who are interested in dishes made from fish ingredients, this recipe is intended. Following the gastronomic instructions, you can learn from it how to fry small river fish in a frying pan without much effort. Such representatives of the water depths are also called small fish. The category of such fish includes the sorozhka, small galavchik, and buckle (although in different areas of these abodes lakes, ponds and rivers are called in their own way). Very tasty and crispy small fried river fish will appear on your table if you use my step-by-step recipe with photos.

river fish (small) – from 10 pieces;
salt and special seasoning for fish dishes - according to preference;
flour (you can use any) – 4 tbsp. spoons;
vegetable oil – 50 ml.

How to fry small river fish in a breaded frying pan

So, it is best to use fresh fish, just caught, for fish dishes. We take the required amount.

We begin the preparation by cleaning the small fish from the entrails and, of course, from the scales. This process is quick and will not cause any difficulties.

Place the prepared fish in a suitable container. We throw in the required amount of salt, throw in spices that are intended for fish dishes. If you don't have one, just use ground black pepper, for example. Mix. Each fish should be coated with spices and salt. Let the fish marinate a little.

Meanwhile, pour flour onto a plate and pour vegetable oil into the frying pan to heat it up. Dredge the fish on each side in flour.

Place the fish in the hot oil in a frying pan.

Fry each carcass so that it is covered with a golden brown shell on each side.

We serve the finished small river fish to the table as an independent dish or accompany it with a side dish.

This small breaded fried river fish is good as an appetizer for beer. Help yourself!

How to deliciously cook fried fish in a frying pan

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

The simplest recipe

The easiest cooking option involves frying it in flour after breading. This way you can cook both catch from the river and from the sea. In both the first and second cases, you will get an appetizing crispy crust and tender soft meat.

How to cook fried fish in flour in a frying pan:

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

Fried fish breaded with crispy crust

When you don't have time to cook dinner, you can use a recipe for breaded fish until crispy. This dish is prepared very quickly, and complementing it with a light vegetable salad, you can forget about hunger until the morning. Fillet of pollock, haddock or cod is suitable for cooking.

Quantity of products used:

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

Cooking time will range from 20 to 25 minutes.

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

Sequence of cooking processes:

Wash the fillet, dry it, pat dry with a towel, and cut into portions. Sprinkle each piece with salt and pepper, sprinkle with lemon juice;
While the pieces stand and marinate for a while, prepare the breading for a crispy crust. Place lightly beaten eggs, flour and breadcrumbs into deep plates of equal volume;
In a frying pan, melt a piece of butter of the specified mass. It will make the crust and fillet taste more tender and creamy;
First roll the prepared pieces of pollock in flour. It will help the meat and batter combine better. Then dip in the egg mixture, then press the pieces well into the breadcrumbs, bread them in crumbs;
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 frying pan

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

Ready meat in onion batter produces a very interesting taste, for which you will need:

600-800 g prepared fish fillet;
2 chicken eggs;
100 g onions;
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 frying pan will take up to 50 minutes.

The calorie content of, for example, tilapia in batter will be 224.2 kcal per 100 g.

Place eggs, herbs, mayonnaise, flour and peeled onion cut into 2-4 pieces 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 finest grater and mix with the rest of the ingredients using a fork;
Add salt and spices to the homogeneous batter mixture to taste. Rinse the fillet (hake, pollock, tilapia, etc. are suitable), dry with a paper towel, cut into portions, add salt and pepper;
After this, dip the prepared pieces into the batter and, frying in vegetable oil, bring the product until a golden crust appears. Place the finished pieces on a paper towel to blot up excess oil.

Add color with vegetables

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

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

500 g of 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 replaced with an equal amount of lemon);
10 g dill;
salt, spices for fish and oil for frying.

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

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

How to cook fried fish with vegetables in a frying pan:

As in previous recipes, first the fish carcass must be removed from scales, entrails, fins and gills. Then wash well and rub with spices, then leave to marinate for 60 minutes;
Fry the carcass rubbed with spices on each side for several minutes. It should acquire a beautiful golden crust;
After this, take the fish onto a plate and set it aside while you prepare the vegetables. Cut carrots and potatoes (preferably small) into slices and fry in the oil in which the fish was fried;
On the more toasted side of the carcass, make three to five cuts into which to insert slices of onion and lime (lemon);
When the carrots and potatoes are almost ready, place the fish on them, cut side up, and cook all together for a few more minutes;
At the end of cooking, transfer the vegetables and fish to a plate and sprinkle chopped fresh dill on top.

Fried river fish with onions

Many housewives do not like river fish because of its smell of river and mud, but there is a way to prepare it that neutralizes the unpleasant aroma and adds new flavor notes to the finished dish. This is fried fish with onions. Using this technology, you can cook absolutely any river fish, but small crucian carp are especially tasty.

Proportions of products used:

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

Calorie content of fried crucian carp with onions – 121.3 kcal/100 g.

Grilled red fish recipe

Red fish is often baked in the oven or eaten lightly salted, but there is another option for preparing this seafood - frying it in a grill pan. This process can be called frying conditionally, since a minimum amount of oil is used for cooking and the pieces are not breaded in flour, as with regular frying. It's more of a baked fish, but cooked in half the time it would take in the oven.

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

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

Calorie content (or energy value) of grilled fried red fish is 109.0 kilocalories per 100 grams.

First you need to prepare the main ingredient: clean the carcass, remove the fins and cut crosswise into individual steaks, the thickness of which should be from 25 to 30 mm;
Each prepared piece should be salted, peppered and sprinkled with lemon juice. After this, 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;
Pour a little vegetable oil onto the grooved surface of the grill pan and distribute it evenly with a silicone brush. Then put the frying pan on the fire and heat it up thoroughly;
Coat the marinated steaks with vegetable oil on all sides and place in a frying pan. Fry until golden brown, but do not disturb the pieces of fish in the pan often and turn only once;
There is no need to place the finished fish on a paper towel, because very little oil was used to cook it. The best thing to do would be to immediately serve it with a side dish of potatoes or vegetable salad.

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

Sea fish will retain its juiciness and taste if you sprinkle it with wine vinegar, lemon or lime juice. After this, she must be given a few minutes to marinate.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

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

How to fry fish in a frying pan

Having decided to cook fried fish for the first time, housewives may encounter certain difficulties: for example, hake turns into porridge, and pollock begins to fall apart after defrosting. Before you cook fish in a frying pan, you need to select and cut it correctly. Much depends on the variety: trout, pike, catfish or capelin are prepared differently. Breading gives dishes an aesthetic appearance, providing a crispy crust and delicate taste. It uses flour, crackers or a mixture of seasonings.

How to prepare the fish:

First it is defrosted. To do this, put frozen fish on a tray and wait for it to thaw at room temperature. Another option is to place the carcass in cold water (2 liters per 1 kg). You cannot defrost catfish, chum salmon, carp and any other species in warm or hot water - this will negatively affect the taste and spoil the product. A pinch of salt thrown into the water will help speed up the defrosting process. However, this trick can only be used for an uncut carcass.
When the product has thawed, it needs to be cleaned. The scales will come off easier if the fish is scalded with boiling water. It is more convenient to clean the carcass under running water with a metal grater. Mucus can be easily removed from fish by rubbing it with salt and rinsing it under running water. It is important to gut the fish without damaging the gall bladder so that the dish does not turn out bitter.
Some housewives do not cook sea fish because of its specific smell, but experienced chefs know the secret of how to get rid of it. To stop the flounder from smelling unpleasantly, remove the skin from its dark side. The smell of cod is removed by placing the fish in a vinegar solution (or you can marinate it with lemon). You can get rid of the smell of river fish mud by placing the carcasses in an enamel bowl, covering them with bay leaves, and pouring warm water over them.

How to deliciously fry fish:

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

How long to fry

For those who are planning to cook a fish dish, it is important to know the cooking time. It depends on what kind of fish is fried and the specific type of product; taste preferences are no less important. How long to fry fish in a frying pan? A standard piece of fish fillet should be cooked for 10 minutes on each side. If you have thin steaks, then reduce the time to 4-7 minutes. To avoid drying out the fish fillet, you can quickly fry the pieces and leave to simmer over low heat.

How to fry fish in a frying pan in flour

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

With a crispy crust

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

Prepare pieces up to 3 cm thick or whole carcasses. The skin is not removed.
Salt and pepper, breaded.
Fry in a heated frying pan. The lid is not closed.

How to fry

There are a huge number of ways to cook fish: housewives have learned to fry it on the grill, deep-fry, in a slow cooker, in a frying pan. Cooking fried fish does not take much time. The secret to delicious mackerel, trout or pike lies in the right choice of product. Before you buy a fish, you should pay attention to the condition of the skin and head. The product should not smell unpleasant; even frozen fish should be taken with an even color, without any foreign odor. The fried fish recipe is chosen taking into account personal preferences and the type of product.

As a rule, trout, salmon or salmon are prepared as steaks. If the pieces are cut unevenly, it is recommended to separate the meat from the bone and fry the fillet with flour or other breading. Before preparing fried pieces from a frozen product, it is important to inspect the structure of the fabric: loose fish, which was sold in an ice glaze, cannot be fried with breading. The secret to delicious pieces is the right frying pan: cast iron with low edges is ideal. You can fry fish in mayonnaise, batter, without or with flour. It is better to cook fillet in dough.

Pollock

Number of servings: 4 persons.
Calorie content of the dish: 150 kcal per 100 g.
Purpose: dinner.
Cuisine: Russian.

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

Ingredients:

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

Cooking method:

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

Pike

Number of servings: 5 persons.
Calorie content of the dish: 122 kcal per 100 g.
Purpose: lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

One of the easiest ways to cook pike is frying it with onions. This option will be especially successful for a family dinner outside the city, when the fish will be personally caught by the father of the family. Even an inexperienced housewife can handle the cooking process. Below are step-by-step instructions on how to cook pike with onion rings. You can serve the dish with boiled potatoes, rice or other side dishes.

Ingredients:

pike – 800 g;
onion – 300 g;
pepper;
salt.

Cooking method:

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

pink salmon

Number of servings: 4.
Calorie content of the dish: 350 kcal per 100 g.
Purpose: dinner.
Cuisine: European.
Difficulty of preparation: easy.

For those who like fish fried in dough, this recipe will be a real find. Many people think that pink salmon is very dry and not suitable for frying, but this is not true. Experienced chefs know how to fry pink salmon so that it turns out juicy, appetizing and tasty. The recipe presented below is suitable even for a festive feast, and all thanks to the exquisite taste of the cheese batter.

Ingredients:

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

Cooking method:

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

capelin

Cooking time: 15 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 369 kcal per 100 g.
Purpose: lunch, afternoon snack, dinner.
Cuisine: Japanese.
Difficulty of preparation: easy.

Capelin belongs to the smelt family and is a very popular product. In different countries of the world it is used for baking, smoking, stewing, and frying. Below is a quick and easy way to fry capelin. The recipe is suitable for a family lunch or dinner. You can serve capelin separately as an appetizer or with a side dish as a main course.

Ingredients:

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

Cooking method:

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

mackerel

Cooking time: 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 265 kcal per 100 g.
Purpose: dinner.
Cuisine: European.
Difficulty of preparation: easy.

This type of fish has a rich chemical composition, so it’s worth pampering your household with fried mackerel more often. In addition to the invaluable benefits to the body, the fish has a delicate, unusual taste. Fish fried with nuts is suitable for a festive table and is sure to please your guests and loved ones. The recipe is simple, but the dish turns out delicious. Below are instructions on how to fry mackerel with nut breading.

Ingredients:

mackerel – 800 g;
walnut kernels – 150 g;
breadcrumbs – 50 g;
garlic;
spices;
salt.

Cooking method:

Cut the fish into portions and marinate.
Chop the nuts and combine with breadcrumbs.
Dip the fish in egg and breading.
Fry until done.

Trout

Cooking time: 20 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 97 kcal per 100 g.
Purpose: dinner.
Cuisine: Scottish.

One of the dietary and most delicious types of fish is trout. She has already managed to conquer the inhabitants of many countries, including Russians. Below is the Scottish way to cook trout in a frying pan. The finished fish can be served with vegetables, baked potatoes or lettuce. If the dish is being prepared for a holiday, you can decorate it with red caviar, lemon, and herbs.

Ingredients:

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

Cooking method:

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

Heka

Cooking time: 25 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 105 kcal per 100 g.
Purpose: lunch, dinner.
Cuisine: Mediterranean.
Difficulty of preparation: easy.

If you don’t know how to fry hake in a frying pan so that it turns out tasty, aromatic, doesn’t crumble and looks good on the table, then you can use the recipe below. Fried hake is suitable for a traditional dinner or celebration. As a side dish for fish, you can serve mashed potatoes, boiled rice, baked vegetables or risotto.

Ingredients:

hake fillet – 0.5 kg;
onion – 1 pc.;
carrots – 1 pc.;
cheese – 100 g;
salt;
seasonings

Cooking method:

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

Carp

Cooking time: 25 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 200 kcal per 100 g.
Purpose: lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Carp (depending on size) can be fried whole or in pieces. The recipe below for frying carp in a frying pan is a classic one, but the fish uses a special marinade of white wine, lemon, and spices. Ground almonds add sophistication to the finished fish. You can serve it with a side dish or vegetable salad. The recipe is perfect for a celebration.

Ingredients:

large carp – 1 piece;
ground almonds – 1.5 cups;
garlic – 2 cloves;
greenery;
flour;
salt.

Cooking method:

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

Perch

Cooking time: 25 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 180 kcal per 100 g.
Purpose: dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

River perches do not have many bones, so they will delight you with an excellent taste; you can not only cook fish soup from them, but also make a second dish. Below is a recipe for how to cook perch in a frying pan in batter. This cooking method is fast, while the batter is light and airy, and the fish is tender and juicy. The dish is served as an appetizer or with a side dish as a main course.

Ingredients:

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

Cooking method:

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

Grilled fish on a frying pan

Cooking time: 20 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 98 kcal per 100 g.
Purpose: dinner.
Cuisine: European.
Difficulty of preparation: medium.

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

Ingredients:

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

Cooking method:

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

How to prepare batter for frying fish

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

Methods for preparing fish batter:

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

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How to fry fish in a frying pan and for how long

Ingredients:

river fish (small) – from 10 pieces;
salt and special seasoning for fish dishes - according to preference;
flour (you can use any) – 4 tbsp. spoons;
vegetable oil – 50 ml.

How to fry small river fish in a breaded frying pan

So, it is best to use fresh fish, just caught, for fish dishes. We take the required amount.

We begin the preparation by cleaning the small fish from the entrails and, of course, from the scales. This process is quick and will not cause any difficulties.