Fried fish is one of the delicious dishes thatis loved by many. After all, it is rare that anyone will refuse a juicy piece of fish with an appetizing crispy crust! Most people prefer sea fish, but river fish is also no less tasty, especially fresh, just caught. It is a matter of taste, desire and skill. Very often, housewives fail: the fish that they so carefully fried, for some reason turns out dry and tasteless. What is the reason? You just need to remember that not every type of fish is suitable for frying. Flounder, halibut, greenling, perch, sole and other representatives of the seas and oceans are well suited for preparing this dish. But the best result is still obtained when frying river fish - such as crucian carp, carp, grass carp, tench, bream, etc.
Clean and cut the fish
Before frying, the fish should be scaled,gut, cut off the fins and tail, remove the head just below the gill line. To prevent the scales from flying all over the kitchen, you can remove them with a special knife or by immersing the fish in a container of water, where you can do this manipulation with it. To ensure that the fish is fried evenly, it should be cut into pieces about three centimeters thick. Small fish are fried whole. The skin should not be removed from the fish, because it will help make the dish more delicious, juicy and not fall apart. The fish can be cut into fillets. To do this, carefully cut the flesh along its spine with a sharp knife on both sides, remove the remaining small bones and cut into portions. If you have chosen a small river fish for frying, which will be fried whole, for example, a medium-sized crucian carp. It is recommended to make transverse, not very deep cuts in the spine area at a distance of about one centimeter from each other on both sides of the carcass. Then small bones will not cause any trouble to anyone while eating.
Fry fish
Prepared for frying pieces or wholePat the fish carcasses dry with a paper towel, removing excess moisture. Salt, pepper, and sprinkle with lemon juice. It is best to bread the fish in flour. Next, heat the frying pan and pour in a sufficient amount of oil. It is better if it is a mixture of vegetable and butter. When it is all hot, start laying out the fish. To prevent the oil from splashing too much, first add a small pinch of salt. Fry the fish over medium heat on both sides until golden brown. Do not touch the pieces for the first 5-8 minutes. During this time, they will strengthen, brown, and will not fall apart when turned over. When the fish is carefully turned over to the other side, it should be fried for another 10 minutes. Then cover the frying pan with a lid and keep it like that on reduced heat for another 5-7 minutes. That's it, the fish is fried and ready to serve.
Fried fish with nut sauce
Fried fish, the recipe for which is given above, will be even tastier if it is prepared with various additives, for example, fish fried with nut-tomato sauce: Ingredients:
- 500 grams of fish,
- ½ cup tomato puree,
- 3 tablespoons vegetable oil,
- 100 grams of peeled walnuts,
- chilli - to taste,
- wine vinegar - to taste,
- garlic, coriander greens - to taste,
- saffron, salt - to taste,
- flour for breading.
Preparation:Roll the pieces of prepared fish in flour, fry on both sides in vegetable oil. Then pour tomato puree over it, bring to a boil, add nut sauce, boil for 3 minutes and turn off the heat. Transfer the fried fish with sauce to a dish and sprinkle with parsley. The nut sauce is prepared as follows: finely chop walnuts, garlic, capsicum, saffron, seeds or chopped coriander, salt, dilute with cold boiled water, adding wine vinegar.
Fried horse mackerel with garnish
Ingredients:
- 1 carcass of horse mackerel,
- black pepper,
- tomatoes,
- eggplant,
- parsley greens,
- eggs and lemon for decoration.
Preparation:Salt and pepper the prepared horse mackerel, roll it in flour and fry until done. Cut the red tomatoes and eggplants into 1-centimeter-thick circles and fry separately in another frying pan. Next, take a beautiful dish, put the fried tomatoes on one side, and the eggplants on the other. Place the fried fish in the center. Sprinkle with chopped parsley, garnish with slices of boiled eggs and lemon.
Fried fish fillet with almonds
Ingredients:
- 600 grams of fish fillets,
- 50 g of almonds,
- 1 egg,
- 10 g of ground biscuits,
- 30 g of vegetable oil,
- 10 g of butter,
- ½ lemon,
- salt, pepper, greens - to taste.
Preparation:Cut the fish fillet into 4 portions, make several narrow holes in each of them, insert peeled almonds, cut into wedges. Salt, pepper and leave in a cool place for 30 minutes. After that, bread the fillet pieces in breadcrumbs, having previously dipped them in beaten egg. Fry in heated oil. Arrange the finished fillet on plates, sprinkle with lemon juice, put a little oil on each piece, sprinkle with herbs. Fried potatoes are a good side dish for such fish.
Saithe fried with potatoes
Ingredients:
- 600 g of sausage fillets,
- 800 g of potatoes,
- 1 head of onions,
- 100 g of cream,
- 3 tablespoons melted butter,
- 1 glass of vegetable broth,
- salt, ground pepper - to taste.
Preparation:Finely chop the onion and cut the potatoes. Fry them in 1 tablespoon of oil, add salt and pepper, pour in the broth and cream and simmer until done. Dry the pollock fillet, add pepper, salt, roll in flour and fry in the remaining oil until done. When serving, garnish the fried fish with stewed potatoes. Sprinkle with parsley.
Fried cod with pesto and tomato sauce
Ingredients:
- 500 g of cod fillets,
- 3 tablespoons pesto sauce,
- 3 tomatoes,
- 1 tablespoon lemon juice,
- 1 tablespoon of olive oil,
- 1 tablespoon chopped parsley,
- 1 tablespoon of flour.
Preparation:Rinse the fish, dry it with a paper towel, cut it into small pieces. Then add salt, pepper, roll it in flour and fry it in olive oil. Transfer the finished fish to a plate. Fry the tomatoes, cut into thin circles, in the same pan over high heat for 1 minute on each side. Add salt. Transfer the fried fish to the tomatoes, add pesto sauce and lemon juice. Simmer all this for 1 minute. The delicious dish is ready. Serve it with fresh vegetables.
Pollock, fried in Kaliningrad
Ingredients:
- 300 g of pollock,
- 1 head of onions,
- 1 egg,
- flour, breadcrumbs - on demand,
- salt - to taste.
Preparation:Cut the skinless pollock fillet lengthwise into 1 piece and beat it a little. Put fried onion in the middle of one piece of fish, cover with another piece on top. Give it an oval shape. Next, roll the fish first in flour, then in egg, and then in breadcrumbs. Fry on both sides until done in vegetable oil. As you can see, there is only one way to cook fried fish, but there are many options for giving it a different, more piquant taste. Therefore, it is worth fantasizing and trying to create your own signature dish. And the fried fish, the recipe of which you decide to try, will turn out appetizing, tasty and will please you and your whole family. Cook with pleasure! We recommend reading:
