Fried fish Fried fish is one of the delicious dishes thatloved by many. After all, few will refuse a juicy piece of fish with a delicious crispy crust! Most prefer sea fish, but the river is also no less tasty, especially fresh, freshly caught. This is a matter of taste, desire and skill. Very often mistresses fail: the fish, which they so carefully roasted, for some reason turns dry and tasteless. What is the reason? Just remember that not every type of fish is suitable for frying. Flounder, halibut, terpug, perch, sea tongue 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, carp, tench, bream, etc.

Clean and cut the fish

Before frying fish should be scraped,gut, cut off the fins and tail, remove the head just below the line of the gills. To Scale does not scatter all over the kitchen, it can be exempt from the special knife, or by immersing the fish in a container of water, and where to produce it this manipulation. In order for the fish to be fried evenly, it should be cut into pieces with a thickness of about three centimeters. A small fish fried entirely. The skin from the fish should not be removed, because it will help make the dish more tasty, juicy and not collapsed. Fish can be divided into fillets. To do this, on both sides along the ridge with a sharp knife carefully cut the pulp, remove the remaining small bones and cut into portions. If for frying is chosen not very large river fish, which will be roasted entirely, for example, a crucian of medium size. It is recommended to make transverse, not very deep incisions in the range of the ridge at a distance of about one centimeter from each other on both sides of the carcass. Then the small bones with food will not bring anyone trouble.

Fry fish

Prepared for frying pieces or whole carcassesfish with a paper towel, removing excess moisture from them. Salt, pepper, sprinkle with lemon juice. It is best to fish in flour. Further it is necessary to warm up the pan, pour in it a sufficient amount of oil. It is better if it is a mixture of vegetable and butter. When all this is heated, start spreading the fish. To ensure that the oil is not spattered strongly, pre-pour a small pinch of salt into it. Fry the fish on medium heat on both sides until golden brown. In this case, the first 5-8 minutes of the pieces should not be touched. During this time they will get stronger, will brown and will not collapse at their turning. When the fish is carefully turned over to the other side, then it should be fried for another 10 minutes. Then cover the frying pan with a lid and hold it in the dimmed heat for another 5-7 minutes. Everything, the fish was fried, it can be served to the table.

Fried fish with nut sauce

Fried fish, the recipe of which is given above, will be even more delicious if prepared with various additives, for example, fish fried in walnut-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: Pieces of prepared fish roll in flour, fry on both sides in vegetable oil. After that, pour it with tomato puree, boil, add hazel sauce, boil for 3 minutes and turn off the fire. Toast the fried fish and sauce on a dish and sprinkle with parsley. Nut sauce is prepared as follows: well-ground walnuts, garlic, capsicum, saffron, seeds or chopped greens of cilantro, salt diluted with cold boiled water, adding wine vinegar. fried fish recipe

Fried horse mackerel with garnish


  • 1 carcass of horse mackerel,
  • black pepper,
  • tomatoes,
  • eggplant,
  • parsley greens,
  • eggs and lemon for decoration.

Preparation: Prepared horse mackerel to salt, pepper, roll in flour and fry until cooked. Cut the red tomatoes and eggplants into slices 1 cm thick and fry separately in another pan. Next, take a nice dish, which on one side put fried tomatoes, on the other - eggplant. In the center place the fried fish. Sprinkle with chopped parsley, decorate with wedges of boiled eggs and lemon.

Fried fish fillet with almonds


  • 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: The existing fish fillets cut into 4 portions, in each of them to make several narrow holes, where to insert the peeled almonds, cut by wedges. Salt, pepper and leave in a cool place for 30 minutes. After that, cut the fillet pieces in breadcrumbs, pre-dipping them into a beaten egg. Fry in hot oil. Finished fillets spread on plates, sprinkle with lemon juice, put a little oil on each slice, sprinkle with herbs. To such a fish on the side dish is good to serve fried potatoes.

Saithe fried with potatoes


  • 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: Thinly slice the onions and cut the potatoes. Fry them in 1 tablespoon of oil, add salt, pepper, pour broth, cream and cook until ready. The sauteed sauce filet should be peppered, salt, roll in flour and fry until left on the remaining oil. When serving fried fish garnish with stewed potatoes. Sprinkle with parsley.

Fried cod with pesto and tomato sauce


  • 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 fish, dry with a paper towel, cut into small pieces. Then it should be salt, pepper, roll in flour and fry in olive oil. Put ready fish into a plate. Slice tomatoes in thin slices and fry in the same pan on high heat for 1 minute on each side. Salt. Roast the fried fish to tomatoes, add pesto sauce and lemon juice. All this put out for 1 minute. A delicious dish is ready. Serve it with fresh vegetables.

Pollock, fried in Kaliningrad


  • 300 g of pollock,
  • 1 head of onions,
  • 1 egg,
  • flour, breadcrumbs - on demand,
  • salt - to taste.

Preparation: Fillet of Alaska pollack without skin is cut lengthwise into 1 part and slightly repulsed. In the middle of one piece of fish lay the fried onions, top cover with another piece. Give an oval shape. Then fish first roll in flour, then - in the egg, and after - in breadcrumbs. Fry from both sides until cooked in vegetable oil. Apparently, the way of cooking fried fish is one, but there are many options for giving it a different, more piquant taste. Therefore, it is worth imagining and trying to create your own specialty dish. A fried fish, the recipe of which you decide to try, will be delicious, tasty and will please you and your whole family. Cook with pleasure! We advise you to read: