Tasty fry fish in a pan 🥝 which is the tastiest and best

Fish is one of the most important food sources for people, as it contains the whole complex of vitamins and minerals necessary for humans, as well as unsaturated fatty acids. This combination is rarely found in other products. In the process of cooking, all products to one degree or another lose their valuable properties, so it is important to find a cooking method that allows you to maintain the nutritional value of the fish, emphasizing in addition all the best taste. One of the most popular cooking methods is frying. In this article you will find the name and list of fish where there are few bones, which fish is better to buy. We will deal with this process in this article.

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Choose the right individual

Which fish is better for frying in a pan?

• River breeds are ideal for this: crucian carp, pike, river trout, perch, catfish, etc.
• Sea fish are not so bony. Of these, flounder, pollock, hake, cod, red fish are perfect.

In principle, any fish can be deliciously fried in a pan, if you know some secrets.

Important! Do not forget to immediately find out how to remove the smell of fish from the hands.

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Little culinary tricks:

• If you have frozen fish, you must defrost it before frying. Never defrost fish in hot water - this will ruin the taste of the product.
• Large fish are cleaned, washed and cut into pieces. You can remove the bones and prepare the fillet. Cut into portions - for this you will need a special fish cleaning knife.
• Sea red fish is recommended to marinate in wine or sprinkle with lemon juice to improve the taste.
• Small fish species are cleaned, washed and roasted whole with their heads. You can put spicy herbs, such as cilantro or dill, in the abdomen.
• You need to start cleaning the scales from the tail - here a well-sharpened knife will help us. Scales will be easier to keep up if you clean the fish with boiling water before cleaning.
• If you remove the offal yourself, try not to damage the gallbladder. Otherwise, the finished dish will be bitter.
• If the surface of the fish is covered with mucus and you can’t get rid of it in any way, rub the carcass with salt and then wash it again.

Important! Our thematic tips will help you cope with individual species and individuals:

• How to clean tench from scales?
• How to clean carp?

• If you make the fillet, then to make the pieces smooth and easier to cut, pre-freeze the fish.
• Remember: it is better to undersalt a fish dish than to salt.
• If you want to get rid of the smell of mucus inherent in river fish, you need to soak the pieces in a solution of milk with salt and ground pepper for 20 minutes. Rinse in water is not necessary, just let the milk drain. Do not add too.
• For deep-frying, hake, sea bass, zander or catfish are best suited.

Important! Remember that this is one of the most dangerous foods, especially if it is not fresh. Be sure to read about how much fish can be stored in the refrigerator.

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Frying fish in a pan - basic rules

Frying is a processing method in which a significant part of vitamins and useful properties of the product are lost.

Important! One way to avoid this and preserve most of the nutrients is to roll the fish in flour.Then, when frying, a crust forms, preventing the release of vitamins from the pulp, which, in addition, gives the dish a taste that everyone loves. The main thing is not to overdo it so that this flour shell does not burn.

Oil

Another important point to consider is the choice of oil on which we will fry this fish. Depending on the type of oil, the dish gets additional flavoring shades:

• You can use vegetable sunflower, olive oil or high-quality margarine.
• You can fry fish without oil in a good non-stick pan.
• But real professionals advise using butter when frying. In this case, you need to put a piece under the fish after frying it on one side in neutral vegetable oil. This gives the dish a special delicate taste, and butter successfully removes odors due to its composition.

Batter

Instead of flour, you can use crackers, crushed to a flour-like state.

To keep the fish juicy, the batter is perfect:

• Take 2 eggs, flour and herbs, mix and add salt, pepper, ground saffron. The thickness of the batter should resemble sour cream.
• Take 1 egg, mix with 2 tablespoons of milk, roll the fish first in this mixture, and then in the flour.

Important! You can take any flour for batter - oat, rice, corn or wheat.

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Frying

Butchered the fish, chose oil and breading, proceed directly to frying. So, what is the best way to fry fish in a pan:

1. The pan should be well preheated.
2. Pour so much oil so that the fish pieces are half immersed in it. This is the secret to the appearance of a delicious crust.
3. We warm the oil well.
4. In hot oil we send pieces breaded in breading.
5. If you want to get a crisp, it is better not to close the lid.
6. The first 5-10 minutes (before the appearance of a golden crust), the fish does not need to be turned over so that the juice does not leak.
7. When the crust has appeared, carefully turn the fish over with a spatula and fry on the other side.
8. The fish cooks quickly - to check, pierce a piece with a knife: if the meat is soft and leaves the bones, then it’s ready.

Important! How many fish to fry - determine for yourself, experimentally, an average of 3-10 minutes on each side.

To figure out which fish is best for frying in a pan, let's look at the features of frying different types of fish.

Pollock

Fried pollock is an inexpensive simple dish, it cooks quickly and has a low calorie content. This dish can be a decoration of the festive table or served for a family dinner with a side dish.

Cooking method:

1. The fish is cleaned, cut into portions and salted.
2. Beat the egg in a bowl and dip each piece.
3. Bread pieces in flour.
4. Fry in a pan on both sides until golden brown.

Pike

Even an inexperienced housewife can handle the process of cooking pike. The easiest way is to fry pike with onion rings.

Important! Serve the finished dish with boiled potatoes, rice or another side dish.

Cooking method:

1. Fish need to be chopped and cut into pieces.
2. Salt, pepper and leave for 15 minutes
3. Onions are cut into rings and lightly fried.
4. Pieces of fish are placed on a hot pan and fried over medium heat on both sides until cooked.
5. Onion is laid out on the finished dish.

Pink salmon

Many people think that this fish is dry and not suitable for frying, but experienced chefs know that if you fry it in batter, it turns out to be juicy and tasty. Such a dish will decorate even a festive feast.

Cooking method:

1. The fish is cut into pieces and pickled in soy sauce. You can add spices and lemon juice to it.
2. Cheese is grated.
3. Beat eggs with flour and add grated cheese.
4. Roll pink salmon in cheese batter and fry on both sides until cooked.

Capelin

Capelin is one of the most popular fish. Despite its low price, it is very tasty.

Important! Capelin can be served as a separate hot dish with a side dish or as a snack.

Cooking method:

1. Wash and salt the fish.
2. Dip in egg and flour.
3. Fry on both sides until cooked.

Important! When cooking, the aroma will be very specific and persistent, so the kitchen should be well ventilated.

Mackerel

This fish has a rich nutritional composition and a delicate taste that will appeal to both adults and children.

Cooking method:

1. Cut the fish, cut into pieces and pickle.
2. Add crushed nuts to the breadcrumbs.
3. First dip the fish in the egg and then the breading.
4. Fry until tender.

Trout

One of the most delicious and dietary types of fish is trout, which has gained popularity among residents of different countries.

Important! Ready fish can be served with baked potatoes or lettuce, and on the festive table you can decorate the dish with red caviar, lemon or greens.

Cooking method:

1. Butcher fish, separated from the bones.
2. Mix milk with salt, spices and pour trout pieces with this mixture.
3. Fry until cooked on both sides.

Carp

This fish can be fried in a frying pan in whole or in pieces, depending on size.

Important! You can use white wine and spices for marinade, and ground almonds will give the dish a unique taste. This dish is perfect for any celebration.

Cooking method:

1. The fish is cleaned, pickled, cut into pieces and then breaded.
2. Garlic is fried in a hot pan and then taken out.
3. Fried fish in aromatic oil until tender.

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Stock footage

So we figured out which fish is better to fry in a pan, how to do it correctly so that it turns out to be tasty and healthy. Stick to the recipes from this article, and see how interesting it is to diversify your usual diet, endowing your body with only useful substances.