How to fry fish in a pan in flour

By the way! Learn how to cook deliciously fish batter according to a simple recipe.

How to fry fish in a pan in flour

Frying fish is not difficult at all. Even a beginner will cope with such actions. It is recommended to observe fire safety rules and exercise caution when working with hot kitchen utensils. The main ingredients here are fish, salt and flour. The type of flour is usually used 1, and the type of flour may vary depending on the recipe. In everyday life, wheat is used (can be replaced with crackers). Oil should be used refined vegetable or olive, sesame. For each type, there are certain specific cooking rules. You can decorate the dish with fresh herbs, vegetables and berries, slices of lemon or lime.

Red

In fact, frying red fish at home is quite easy. To do this, you need to divide the fish into pieces, add a little salt, then lightly roll in flour and send to a frying pan for frying in vegetable oil.

5-7 minutes are enough for each side. Then reduce heat to a minimum and cook for another five minutes until cooked. Here are 1 of the popular recipes.

You will need:

1. chum or pink salmon (red fish) - 1 kg;
2. carrots - 200 grams;
3. vegetable oil;
4. onions - 250 grams;
5. eggs - 2 pieces;
6. salt, breadcrumbs, peppers and spices (to taste).

Peel the fish and cut into slices. Salt, pepper and add spices to it. Place in a container and leave for 20 minutes for marinating. Cut the onion into half rings. Grate the carrots on a medium grater. Fry the onion until golden in vegetable oil. Add carrots, fry. Beat eggs and roll them in fish, then roll in breadcrumbs. After that, fry in vegetable oil for seven to eight minutes on each side. Before serving, put carrots and onions on the fish.

Marine

The most sought after species is sea bass. For frying, you will need several pieces of fillet, salt, lemon, premium olive oil and wheat flour.

Make a dressing - mix oil with lemon zest and juice, seasoning and 1 tbsp. a spoonful of water.

Do not add greens (unless served immediately), as the acid in the lemon will fade if the parsley or dill is left too long.

Lubricate the skin with oil and sprinkle with salt. Fry for 7 minutes or until the meat begins to peel off when tested with a knife. Arrange the perch on plates, put a spoon on the dressing and sprinkle with additional parsley leaves.

River and lake

Here pike, zander, burbot, goby, roach, carp are suitable. You can use fresh or frozen (requires further defrosting). You should also use wheat flour (of any kind), salt and spices to taste.

First you need to rinse, clean and cut the fish into small pieces. Then roll it in flour and let lie for 1-2 minutes. Pour oil into the pan at this time (refined or olive sunflower), and after boiling, throw pieces for frying. After 5-6 minutes, turn them over to the other side and repeat the process.

The finished dish can be laid out on a towel or napkins for soaking. The final step will be serving with a side dish (fresh or baked vegetables).

Step-by-step instruction

1. thaw the fish (or use fresh), wash thoroughly (especially inside) and let the excess liquid drain, then cut it into pieces from 1.5 to 2 centimeters wide;
2. roll chopped pieces in flour;
3. fry in vegetable oil over medium heat, after frying the fish completely on one side, turn it over to the other (so that the fish does not break up, if necessary, add fire at the beginning of cooking, reducing it to the end);
4. it is better to use fish fillet in the form of elongated long slices of small thickness, and then fry them with salt and seasonings and leave for half an hour;
5. put on plates in portions or on a common beautiful dish (cherry tomatoes and lemon slices can be used as decoration).

Useful Tips

1. before frying it is recommended to roll the fish in breadcrumbs or flour mixed with grated cheese;
2. when cleaning slippery fish sticks can be lowered into salt - this will facilitate the work;
3. Herring will turn out tender and less salty if it is saturated with strong infusion of tea or milk;
4. for frying, it is best to use high-quality flour of the 1st grade;
5. fish should be bought fresh or frozen without light or dark spots (especially in the fins and gills), unpleasant odors and mucus (slippery to the touch);
6. fresh fish can be stored in the summer for two or three days in a well-ventilated area, if you gut it beforehand, remove the gills, but do not wash or wipe with a cloth, but rub it inside and out with salt;
7. species that are very rich in fatty oils such as salmon, tuna or sardines are not very suitable for frying, as the result is a dish that tastes too fat (usually the best options for frying are hake, halibut, cod, sea bass) ;
8. it is recommended to fry the fish in a preheated pan with olive oil;
9. as soon as the fish is browned on both sides, carefully remove it from the oil and put it on the kitchen table on a plate or dish so that it absorbs the oil and makes it drier and tastier.

The fried option is the most delicious way to cook any low-fat fish. The coating protects the flesh from direct heat and helps the fish stay moist, as well as providing a browning and crisp or crisp crust. The method avoids the large amount of oil (not to mention the mess) required for deep-frying.

Other fish recipes