Recipe for white fish in a frying pan. How to fry fish in a frying pan with flour

29.11.201927.05.2017

Fried fish is a dish that preserves a number of elements beneficial to the body: vitamins D and E, as well as phosphorus, calcium, magnesium and iron.

However, even if we forget about the “correctness” and “healthiness” of the low calorie content of the product, about dishes from fried fish there are still a lot of flattering words left.

It’s hard to imagine a gourmet who would refuse juicy fish with a tender or crispy crust and a unique soft taste.
Fresh fried fish is not only very tasty, but also healthy, and can be prepared quickly. Let's find out how to fry fish in a pan, right now!

So, First, you need to defrost the fish fillet (if it is frozen and it is best to defrost it in the slowest way, transferring it from the freezer to the refrigerator next to the vegetable department.

On average, this takes all day or all night, so calculate the time when you want to fry this fish (if for dinner, then you should transfer it in the morning)

Then, once the fish has defrosted, you need to quickly rinse it under running water, quickly so that it does not collect a lot of liquid.

Now you need to carefully walk your fingers along the inside and check if there are any bones left; if so, then you need to remove them, it is best to do this with tweezers.

Then you need to salt and pepper the fillet and add the spices you need, rub it all well on the fillet. Then you can pour the juice squeezed from the lemon over it.

Prepare the breading mixture. There may be several options:
A) Breadcrumbs: sold in stores, but you can make it yourself by drying pieces of bread in the oven and grinding them in a coffee grinder;
b) Batter: batter, which is made from a glass of water, a pinch of salt, a beaten egg and 5 tbsp. flour. Add flour last and little by little. The dough should have the consistency of pancakes;
V) Classic breading: The fish pieces are dredged first in beaten egg and then in flour just before they go into the frying pan. Place two large plates side by side;
d) Can be used regular flour or starch or mix flour and starch 1 to 1 in a plate and roll the fillet in this mixture on all sides.

Heat a sufficient amount of oil in a frying pan and place the fillet top down, immediately reduce the heat to slightly below medium and cook for 4-6 minutes, do not immediately try to lift the fish or turn it over, it will move away from the frying pan when necessary.

After 4-6 minutes, you need to turn the fillet over and cook for about the same amount or a little more, it all depends on the thickness of your fillet and the degree of frying of the crust that you like, the main thing is not to dry out the fish! That, in fact, is all the wisdom!

Classic: fry fish breaded in flour

1. Pat the fillet dry with a paper towel. This, of course, must be done after you have rinsed it with cold water.

2. Pour flour, salt, pepper and spices into the bag. Mix thoroughly. If you have more than one fillet, adjust the seasoning accordingly.

3. Add fish and shake to coat with mixture. Once the tilapia is sufficiently coated, remove it from the bag and shake off any excess mixture.

4. Heat olive oil in a skillet over medium heat until hot. You can use other oils, but olive oil is delicious and one of the healthiest oils.

5. Place the flour-coated fillets in the pan. Fry for 2 minutes per pan or until done.

6. Remove from pan and place on paper towel to remove excess oil. The fish will be ready by the time you set the table.

7. Serve hot with side dishes and tartar sauce or hot pepper sauce.

Deep-fried fish fillet

1. Heat the oil in a 3-4 liter frying pan to at least 190 ° C. You can check the readiness of the oil by splashing a couple of drops of water into it; the oil should crackle loudly.

2. Roll dry defrosted fish in flour. Shake off any excess flour and let the fillets rest on a rack or wax paper for 5 to 10 minutes.

Dredge the fillet in flour again. As before, shake off excess flour. Now the fish is ready to fry!

3. Fry the oil. Place no more than two pieces of fillet into the pan at a time, as more can significantly reduce the temperature of the oil, and the fish will become saturated with it. Turn the fillets once during cooking.

After 4 minutes the fish should be ready: white and easily separated flesh in the thickest part of the fillet. Don't overcook!

4. Remove excess oil by resting each fillet on a paper towel for a few seconds before serving immediately.

5. Garnish with sauce and garnish for flavor and presentation.

Bon appetit!

Did you know?

If we are not talking about fillets in packaged bags, it is better not to buy cleaned fish: assessing the degree of its freshness is much more difficult, because the head is no longer there! Can't stand fiddling with scales? Order a service that is already available in all bazaars: have it cleaned in front of you. It is inexpensive, and in any case cheaper than treating poisoning. Frozen fillets are safer in this regard, but much less economical - as a rule, a quarter of the weight in the package is not fish, but ice.

By the way fresh fish smells like the sea or river algae. “Second freshness” will certainly give itself away with a characteristic “aroma”! If the fish is frozen and has been in your refrigerator for a long time, stick a hot knife into the carcass: the smell will manifest itself in all its glory. Or it won’t show, then you can defrost and start cooking.
Based on materials from vopros-kote.com, ru.wikihow.com

Everyone in our family loves fish. And if there is a choice of what is best to cook, there is always the same answer - fish. We love it in all forms - both baked in the oven and simply fried in a frying pan.

When fresh catch is sold at our market, it can be almost impossible to pass by. There are pikes, burbots, ides, and delicious pike perch with white meat. And what a smell... River, thick. The river has its own smell, when you sit on the bank, you always feel it. And the smell of fresh fish, as a reminder of this freshness, silence, and the setting Sun.

My godfather is a hunter and fisherman and knows well how much we love her. And quite often he pampers us with his catch. Either he will treat you to lightly salted grayling, or he will bring you fresh pike perch straight from the river. And in winter period time brings us bright, beautiful perches.

He also taught me how to clean this beautiful, but very prickly fish. I liked this method of cleaning, since you can clean it quickly without being pricked by sharp fins. Of course, I will share this method with you.

And most importantly, my godfather told me how to fry delicious perch in a regular frying pan. And today I will tell you about this.

Delicious fried fish in a frying pan

The peculiarity of this method is that we will fry very small perches.

We will need:

small fish - 1 kg

vegetable oil - 0.5 cups

egg - 1-2 pcs.

flour - 2 tbsp. spoons

salt, pepper - to taste

Preparation:

1. And so we have a lot of unpeeled perch. If we clean it according to all the rules, we will spend a lot of time, and we will also be pricked several times by the prickly fins. Therefore, we will not clean according to the rules.

It should be noted that such small perches need to be cleaned when slightly frozen. Then the skin will be easily peeled off, and all the meat will remain in place. If the fish has already completely thawed, the meat may remain on the skin and be partially peeled off along with it.

2. For cleaning we need to prepare large kitchen scissors. We cut off the tail with scissors. Then, starting from the back from the side of the cut tail, we simply cut off all the fins along with the skin. It’s as if we were opening an envelope and cutting off the edge of the envelope.

3. Then we cut off the head, and also cut off the fins along with part of the skin from the abdomen. We remove the guts. If you come across caviar, put it in a separate cup. We are left with a carcass that only has skin on it with the edges completely cut off.

4. Now we’ll just pull the edge of the skin from the side of the head, since we remove the skin when we clean the herring. The skin is rough, thick, we simply throw it away without any regret. We also remove the skin from the other side. That's it, the perches are completely cleaned.

5. We do the same with all the perches. Put everything in a bowl. Then rinse under running water. We also wash the caviar. Now you need to wipe the carcasses with a paper towel, or allow the water to drain and dry a little.

6. Salt, pepper, mix. Leave for 10-15 minutes, then stir again.

7. Beat the egg with a fork until smooth, add salt. First use one egg, if not enough, then keep the second egg ready. Pour flour into a separate flat plate.

8. Pour a little oil into the frying pan, so that it is only slightly at the bottom. There is no need to pour in all the oil at once so that the fish does not turn out too oily. We will add a little bit as needed. It is better to use a frying pan with thick walls and a non-stick coating. You can pour a minimum amount of oil into such a frying pan. Heat the oil.

9. Roll the carcass in flour, dip it in the egg and immediately place it in the frying pan. In order for the portion to fry evenly, you need to approximately calculate how many fish will fit in the frying pan. Then roll them all at once in flour, and then quickly dip them one at a time into the egg and place them in the frying pan.

10. Fry until a nice, even crust appears, then turn over to the other side.

11. Line a plate with a double or triple layer of paper towels and place the finished fish on them. It is not advisable to consume a lot of oil. And so the excess oil will be absorbed into the towel, and as much as needed will remain.

12. Do the same with caviar. It will also need to be placed on towels to drain the oil.

13. If there is an egg left, pour it into a frying pan and fry a small omelette. You can put fried caviar on it. Ready dish it will look more aesthetically pleasing on the table.

14. While the next portion is fried, you can make a salad of cucumbers and tomatoes, cut the onion into rings or half rings. Or you can simply cut the vegetables into pieces.

15. Place the perches on a flat plate. Place the caviar on a separate plate. Decorate with greens. Serve with prepared salad or vegetables.

Here is a simple recipe for cooking in a frying pan. It's quick and easy to prepare, and the result is always the same - everything is eaten at one time, without any residue! I advise you to definitely prepare it!

Bon appetit!

I also advise you to cook This is very delicious recipe.

Every housewife should know how to cook fish fillet. Modern cooking is rich in a huge amount variety of recipes. Dishes made from red and white fish will be equally tasty and at the same time completely different. The good thing about sirloin is that you can remove the bones from it and leave clean meat, juicy and full of flavor. It can be fried in a frying pan, baked in the oven, stewed in a slow cooker, marinated, etc. Each dish is unique and unsurpassed in its own way.

In a frying pan

Have guests on the doorstep or urgently need to prepare dinner for the family? Then you need to know how to quickly cook white fish fillet. For such emergencies, it is a good idea to keep a small supply of frozen fillets in your freezer.

How to cook frozen fish fillets:

pulp of pollock or other white fish;

rice or asparagus;

butter;

salt;

black pepper.

Without defrosting, cut the fish into large pieces so that they fit in the pan. Heat a frying pan and fry the fish in butter. Boil rice or asparagus. Serve with butter and white wine.

You can cook fish fillet in batter in a frying pan:

pangasius;

egg;

flour;

milk;

White wine;

salt pepper.

Cut the pangasius into pieces. Mix an egg, a spoonful of wine, flour, a little milk or water, and spices. Dip each piece in batter and fry in a frying pan in oil. Very tasty and filling.

If you want to cook something with red fish, use tuna. Ingredients for the dish:

tuna;

olive oil;

sea salt.

Cut the fillet into portioned steaks. Heat oil in a frying pan and fry the fish for 1-2 minutes on each side. It is best to cook it on a grill pan. To sprinkle sea salt ready dish. Serve with vegetable salad. You can cook it in a slow cooker in frying mode.

In the oven

Baking is a great cooking method for any product, not just fish dishes. Cooking in the oven saves more useful elements in food.

Various temperature conditions provide the opportunity to prepare the same set of ingredients in completely different ways. In addition, you can use foil or a baking bag to keep the dish juicy and flavorful. It turns out to be very tasty to cook a casserole with red fish in the oven.

Ingredients:

pink salmon;

potato;

cream;

Champignon;

nutmeg;

salt pepper.

Peel pink salmon from skin and bones. Peel the potatoes and cut into slices, the same goes for the champignons. Place the potatoes in the pan, layer the fillet on top, then the mushrooms. Combine cream and spices in a bowl and whisk. Pour cream over the casserole and bake in the oven for 1 hour.

You can cook red fish fillets in the oven in another way:

salmon fillet, salmon or other red fish;

lemon;

salt pepper.

Cut the fish into strips along with the skin. Place a portion of red fish on the foil. Season and place a thin slice of lemon on top. Wrap the foil, leaving a small gap at the top. Bake in the oven for 30 minutes.

You can make the following culinary masterpiece from white fish:

hake or cod;

assorted vegetables: broccoli, potatoes, green beans, zucchini, tomatoes, peppers, etc.;

seasonings;

lemon.

Place vegetables and potatoes, cut into strips, into the mold. Spray the fish lemon juice. Season all this and add salt. Bake in the oven until the potatoes are ready. This dish can be prepared in a slow cooker using the baking mode.

On the grill

How to cook tasty fillet oily fish? The best way turns out to be a barbecue! You can make a kebab or grill option.

For the first course you will need:

large catfish;

onion;

White wine;

salt pepper.

Cut the catfish and remove the fillet, leaving the skin on. Cut the onion into rings. In a bowl, mix pieces of catfish, onion, pour wine over everything, salt and pepper. Leave to marinate for at least 3 hours. Place the pieces on skewers along with the onions. This kind of shish kebab is very quick to prepare. It turns out very tasty!

You can also prepare the following dish on the grill from white fish:

mackerel;

mayonnaise;

seasoning for fish;

white wine or wine vinegar.

Cut off all excess from the mackerel, leaving only the fleshy fillet part. In a bowl, mix fish, chopped onion, mayonnaise, spices, pour in a little wine or vinegar. Press down with a weight and leave for 1 hour. Divide into portions and wrap each in foil in an envelope to prevent the juice from spilling out during baking. Place “envelopes” on the grill grate. After 20-30 minutes the dish is ready. You can prepare this recipe in the oven at home.

For a couple

Steamed dishes are not only very tasty, but also healthy. A huge advantage of this method of processing fish is that it cooks quickly and evenly, all excess fat flows down, while the natural juice is preserved, and the vitamins do not have time to decompose.

Most often you can see recipes with red fish in a double boiler. Instead of this unit, you can use a special pan.

What you will need for this:

salmon fillets;

seasonings;

Mediterranean herbs;

lemon;

vegetables for garnish.

Throw a slice of lemon and some herbs into the water. They will give finished product special refined aroma. Salmon cut into portioned pieces, separate the fillet from the skin and remove the bones. Salt and pepper. Season vegetables: broccoli, carrots, green beans or any other assortment.

When the water has boiled, place vegetables and fish on the bottom of the steamer. Cover with a lid. You need to keep the food for 5-7 minutes until it is completely ready. If the inside of the salmon remains pink, not pale, then everything is done correctly.

Frozen pangasius or hake fillets can be prepared in a similar way. If you use additional marinade, you will have to defrost the fish first, but if you decide to limit yourself to just salt and pepper, you can put it directly in ice. Great recipe– white fish fillet, for example, tender pangasius in a honey marinade.

Ingredients:

pangasius;

lemon;

spices;

oregano;

White wine.

In a bowl, mix 1 tablespoon each of honey, wine and lemon juice. Add salt, pepper, oregano. Thaw the pangasius, remove the bones and cut into portions. Roll the fillet in the marinade. Cut the onion into half rings and sprinkle over the fillets. Leave to marinate for an hour. Heat water, add herbs, lemon and pour in a little wine. Place the fish. Cook for a maximum of 5 minutes. Fry onion in batter for vegetable oil.

Similar recipes can also be prepared in a multicooker, if the model supports the steaming function.

In a slow cooker

You can also cook fish fillets in a slow cooker. One of the recipes: cod with olives.

Ingredients:

cod fillet;

seasonings;

olives and pitted olives;

capers;

Cherry tomatoes.

Set the multicooker to stewing mode. Pour olive oil and place cod in a bowl. Place capers and chopped olives on top, then whole tomatoes, season. Let it simmer for 30 minutes.

Dishes stewed with vegetables are best prepared from white fish.

For the next recipe you will need:

flounder fillet;

carrot;

Bell pepper;

zucchini;

tomato juice or tomatoes;

spices.

Cut the vegetables into strips and the onion into half rings. Pour oil and add vegetables. Set the multicooker to fry for 15 minutes. Chop the flounder and place in a bowl. Pour tomatoes over everything and season. Set the multicooker to simmer mode for 30 minutes.

You can prepare the following dish from red fish in a slow cooker:

pink salmon;

lemon;

vegetable mix.

Place vegetables in a bowl and pink salmon fillet on top. Cut the lemon into thin slices and place on top of the pink salmon. Set the baking mode for 30 - 40 minutes. This dish can also be prepared in the oven, and it turns out just as good.

Fried fish in a frying pan with a side dish for lunch or dinner - appetizing and tasty dish for the whole family. Many of us are not averse to enjoying delicious fried fish. You can buy fish according to your taste all year round, it is an accessible, useful and inexpensive product. It's easy to prepare and the results are amazing! The result is juicy, aromatic, delicate dish, with a crispy crust.

This recipe contains a special marinade that even returns frozen fish to its original taste.
Ingredients:
Cod fillet – 300 g
Refined sunflower oil - 0.5 tbsp. l.
Marinade
Lemon - 0.25 pcs.
Sugar - 0.25 tsp.
Salt - 0.25 tsp.
Fresh parsley - 1 sprig
Ground black pepper - 1 pinch
Sunflower oil raf. - 1 tbsp. l.
Batter
Milk - 0.25 tbsp.
Wheat flour - 0.5 tbsp.
Baking powder - 0.25 tsp.
Sugar - 0.5 pinch
Salt - 0.5 pinch
Chicken eggs - 1 pc.

Preparation:

To prepare this dish, it is better to take fresh cod. Take only fillets from washed fish.

Prepare the marinade: mix salt, sugar, pepper.

Squeeze 1-2 tablespoons of lemon juice.

Pour in the oil and add chopped parsley.

Roll the drained fish pieces in the marinade on all sides. Then refrigerate for at least 30 minutes (up to 3 hours, depending on the quality of the fish).

Prepare the batter for cod

Mix milk, flour, egg.

Add sugar and baking powder.

Mix all ingredients well with a fork. Let it stand.

Dry the marinated fish with a paper towel.

Dip the cod pieces into the batter and fry in hot oil.

Fry on both sides until done.

Pour the remaining batter into the frying pan and prepare a snack pancake.

You can put fish in such a pancake, pour it with sour cream and horseradish sauce and eat it, it’s very tasty.

Place the finished fish on a paper towel to absorb excess oil.

Fried fish in a frying pan is ready. Serve it with a side dish or sauce. Bon appetit!

Video recipe on how to fry red fish and shrimp in a frying pan in cream

You will get very tasty juicy and tender red fish with shrimp in cream. A fragrant dish with a delicious taste - you'll lick your fingers!

Bon appetit!

Fried fish in a frying pan in flour. Everyone's favorite fried smelt - the simplest cooking recipe

A favorite and familiar fish from childhood! No one is indifferent - yummy! We choose fresh fish slightly larger than medium size with caviar. They fry it to their liking: either there is no need to gut it and they fry it whole, including the head, or they need to gut it and fry it without the head.
Ingredients:
Smelt – 1 kg
Flour - 100 grams
Salt to taste

The easiest way to fry fish

Smelt does not have scales as such, so it is enough to rinse the fish with running water. We cut off the head and gut each fish. Place the caviar in a separate container. Then rinse the fish again under running water. This is what we got.
Then salt the smelt and mix it in a bowl.

Now roll each fish in flour. Be sure to wear it completely, including the tails.

Salt the caviar and divide it into small pieces. Roll each one in flour. We will fry it too. It's better not to make large pieces, they won't cook well inside.

Place the fish in a frying pan with hot oil. We place the eggs somewhere next to it. Everything cooks quickly.

After the barrels have browned, turn them over to the other side. And remove from the pan. Then fry the next batch.

The smelt is ready! Still remembered along with this one small fish no less tasty are capelin and red mullet.

They eat smelt hot in the heat of the day, with their hands, burning their fingers and mouth! Start with the ponytail. Then divide into two halves. The backbone with ribs comes off very easily, so no bones will bother you.

You'll definitely eat half the plate! Then you can calm down and quickly prepare a salad of cucumbers, tomatoes and vegetable oil. This is the only thing that goes with smelt. No side dishes! And don't leave it until the next day. It will cool down and lose half of its divine taste.
Smelt caviar! Eaten at the very first moment. Very loved by children. Fried crispy tails! This is the second delicacy after caviar. Keep them away from children, otherwise they will have time to bite off all the tails of the fish on the plates before the feast. Bon appetit!

Delicious fried fish with onions and carrots - fry pollock with vegetables

Pollock is a common fish, inexpensive, tasty and absolutely universal in use.
A fried pollock- generally a classic of the Soviet cuisine genre, but today we will fry it a little differently. Instead of the usual flour, we will use corn flour, take fillets rather than pieces of fish, and at the very end we will complement the dish with fried vegetables. Very simple, fast and tasty!

Ingredients:
Carrots – 200 g
Onions - 200 g
Pollock fillet – 450 g
Corn flour - 100 g
Ground black pepper - 1 tsp.
Sunflower oil raf. — 60 ml
Extra salt to taste

Preparation:

Mix cornmeal with salt and pepper. Roll the fish pieces on all sides in the resulting mixture.

In hot oil, fry the fillet on both sides until golden crust, over medium heat.

Place the fried fish on a paper towel to keep the crust crispy.

Then fry the grated coarse grater carrots and onion cut into half rings. You can use the same pan where you fried the fish.

Serve the finished pollock fillet hot, along with fried vegetables. As a side dish for this dish perfect mashed potatoes. Bon appetit!

Romanov style fish frying pan recipe

Prepare fish frying pan Romanov style for lunch or dinner. According to this recipe, the fish turns out juicy, tasty and satisfying. It's quick and easy to prepare. The most important thing is not to let the vegetables burn; to do this, add olive oil as needed when frying them. Sprinkle the finished dish with parsley and sprinkle with lemon juice.

Ingredients:
Carrots - 2 pcs.
Garlic - 6 cloves
Tiger shrimp 16/20 b/g - 6 pcs.
Honey - 20 g
Sea bream fillet - 1 piece (400-600 g)
Sea bass fillet - 1 piece (300-400 g)
Potatoes - 200 g
Medium onion - 1 pc.
Fresh thyme – 2 g
Celery root - 100 g
Butter - 50 g
Olive oil – 30 g
Salt, pepper to taste
Tomatoes, pureed in own juice— 150 g

How to cook delicious fish

Peel and cut the carrots, celery and potatoes into large cubes. Cut the onion into half rings. Crush the garlic and peel it.

Rinse the prepared sea bream and sea bass fillets, dry and cut into small pieces. Clean the shrimp and remove the dorsal vein.

Heat 2 tbsp in a frying pan. l. olive oil and stir-fry the carrots over high heat for 2 minutes. Then add the potatoes and cook for another 2 minutes.

Add celery, cook for 2 minutes, add onion, cook for another 2 minutes. Add garlic and cook for another 1 minute. Remove the pan from the heat.

Place thyme, fish and shrimp pieces on vegetables butter. Pour honey, salt, pepper and add tomatoes.

Bake in the preheated oven for 10 minutes on the vertical grill setting. If your oven does not support this mode, increase the temperature to 230-250 C.

Remove from the oven, stir and serve directly from the pan. Bon appetit!

Fried river fish crucian carp in a frying pan in sour cream and cheese. Video recipe - you'll lick your fingers!

Delightfully tender and tasty river fish, cooked in a frying pan with sour cream and cheese, will not stay long on your table. They’ll eat it quickly, and they’ll also ask for more! After frying, sprinkle the hot crucian carp with grated cheese and cover the pan with a lid for 3 minutes. The cheese will melt during this time. When serving, decorate the dish with herbs.

Bon appetit!

Advice
Crucian carp is a rather dry fish. Therefore, fried crucian carp is poured not just with lemon juice, but with a mixture of lemon juice and oil.

Crucian carp are a very tasty river fish, but these bones! But if you cut the back of the fish in a special way, you will get a crispy fried fish, in which there will be no bones.
Clean the fish from scales, remove the entrails and gills. Wash the prepared fish. And further...

On a note
Using a very sharp knife, make diamond-shaped slashes on the back of the fish. You need to cut through the back to the spine, cutting all the small bones. Cut the back on the other side of the fish in the same way.

Fried fish in a frying pan, breaded. Recipe Carp a la Petr Vok

This recipe has interesting name. Recipe Czech cuisine, and in the Czech Republic carp is highly respected. Maybe this fried carp was named after the cook who came up with this wonderful breading specifically for carp. Both household members and guests will really like fried carp a la Petr Vok.
Ingredients:
Carp – 2 pcs. total weight 800 g
Ground black pepper
Salt to taste
Dry cumin - incomplete tsp.
Flour – 4-5 tbsp. l.
Ground red pepper - half a tsp.
Eggs – 2 pcs.
Garlic – 3 cloves
Breadcrumbs
Vegetable oil for frying

How to cook fried carp a la Petr Vok

We clean the fresh carp from scales, gut it, wash it and dry it with a paper towel.

Cut the carp into pieces, add salt, freshly ground pepper and sprinkle with cumin.

Roll the carp in a mixture of flour and ground red pepper. Then soak all sides in beaten eggs with crushed or grated garlic. Then roll the carp pieces in breadcrumbs.

On a warm sunflower oil Fry on both sides over moderate heat until golden brown.

Place on paper towels to absorb excess oil.

Fried carp - very tasty and aromatic dish. Bon appetit!

Red fish in a frying pan in a creamy sauce with fettuccine. Video

And one more video recipe will help you diversify your menu.

Bon appetit!

Trout with vegetables - tasty and healthy

Fish is healthy! Vegetables contain many vitamins! Let's sum up the advantages, resulting in double benefits. Fish fried in aromatic oil with spices and baked in the oven with tomatoes, eggplants, zucchini and sweet peppers.
A quick way to cook trout. All you need to do is fry the fish with rosemary and garlic. Chop the vegetables coarsely, place everything on parchment, and wrap. Then wrap in foil and place the trout with vegetables in the oven. In a couple of minutes your kitchen will be filled with aroma. And after 15-20 minutes you can feel the taste of baked fish and vegetables.
Ingredients:
Trout - 2 pcs.
Zucchini - 0.5 pcs.
Eggplant - 1 pc.
Tomatoes - 3 pcs.
Sweet pepper, different colors - 2 pcs.
Onion - 1 large or 3 small
Garlic - 6 cloves
Rosemary - 1 tsp.
Olive oil
Flour for breading
Salt to taste

How to cook trout with vegetables

Salt the cleaned fish to taste. Dip in flour and fry on olive oil with a couple of cloves of crushed garlic and rosemary.

While the fish is frying, crush the garlic with a knife and chop the onion coarsely.

Cut the pepper and eggplant into large cubes.

We do the same with zucchini and tomatoes.

Place the fried trout on parchment, place the vegetables on the sides of the fish, and drizzle with olive oil.

Fold the edges of the parchment tightly.

We transfer the parchment with fish and vegetables onto foil, and also wrap the edges tightly. Place the packaged trout with vegetables on a baking sheet and place in an oven preheated to 200 degrees for 15-20 minutes.

Place the finished trout with vegetables on a beautiful plate and invite your family to the table. Bon appetit!

I hope the recipes for fried fish in a frying pan from this publication will help you diversify your menu and choose your most delicious recipe. Useful and delicious fish often flaunts on our table both on weekdays and on holidays. It is easy to prepare and the results are amazing! The result is a juicy, aromatic, tender dish with a crispy crust.
Cook with pleasure! See you again on my blog. musical greeting card on this wonderful holiday. For older people, this will be a small journey into the past, the world of childhood - remember the magnificent emotional films “Youths in the Universe”, “Solaris”, “Milky Way”. The red thread running through them is the hope and dream of humanity - the exploration of space, other planets, worlds, knowledge of the Universe. Enjoy watching!

Dear readers, another important and useful news from my blogging mentor Denis Povag. I recommend it to those who want to earn money:

Fish is not only tasty, but also useful product, since it contains great amount microelements and vitamins. True, its preparation requires certain skills and dexterity. But don’t worry: little secrets will help even a novice housewife surprise her household. tender fish with a crispy, delicious crust.
Preparing fish for frying or the beginning of the process
Difficulties in preparing fish can await you from the very beginning and forever discourage you from doing it in the future. For example, defrosted pollock simply falls apart in your hands, and hake resembles porridge. Before you start frying fish, you need to select it and prepare it properly. And this matter requires certain knowledge. The cooking method depends, first of all, on the type of fish. Frying pike and capelin are significantly different from each other. Breading also has an effect, which can be used as:
flour;
crackers;
a mixture of various herbs and spices.

There are also certain rules for the preparatory stage:
Defrosting. Place the frozen carcass on a flat container and wait until it thaws completely. At room temperature this process will take a sufficient amount of time. You can put the fish in cold water, in no case should you use warm, or even hotter, it will completely spoil the product and deprive it of all its taste properties. Use a little trick: add a pinch of regular table salt to the water. True, this can only be done if the fish is not cut.
Cleaning. The melted carcass needs to be cleaned. It is most convenient to do this under water pressure, using a special metal brush, or after dousing it with boiling water, then the scales will come off much easier. Unpleasant mucus will go away if you first rub the fish with salt and then wash off this deposit with running water. Gut the fish should be carefully, otherwise damaging the gallbladder, you will get a bitter dish.
Elimination of specific marine odor. Experienced chefs have long known the secret of how to get rid of the fishy “taste”. For flounder, it is enough to remove the skin from the dark side. The smell of cod can be removed with a solution of vinegar or lemon juice. River fish may also not spread very well pleasant aroma, but it can also be removed: cover the pieces with bay leaves and fill with warm water.

How to make flatbreads with sour cream like grandma’s, a simple recipe for baking for tea or instead of bread.
How to bake shortcakes with sour cream is one of the most simple recipes homemade baked goods.
Pancakes stuffed with cheese and ham are delicious and simple snack for the feast, the recipe is here.
Frying fish: step-by-step technology
How to fry fish in a frying pan in flour? Traditionally, the fish is cut into portions, rolled in flour and fried in vegetable oil. And the recipe for such a dish is simple, it consists of several basic steps:
Defrost the carcass;
Clean it;
Cut into pieces no more than 3 centimeters thick. There is no need to remove the peel;
Salt and pepper the prepared frying ingredients;
Dip them in the beaten chicken egg mixture;
Roll in flour;
Pour oil into a frying pan, heat it;
Place the pieces of fish, fry on one side, then on the other, do not cover with a lid.

Fried pollock pieces in flour with a crispy crust
The finished fish can be served with various side dishes:
buckwheat;
rice;
vegetables.

So, what ingredients will you need for 4 servings:
400 grams of pollock;
1 chicken egg;
100 grams of flour;
salt and pepper to taste.

Cooking time is short - 15-20 minutes.
This dish is perfect for dinner; its calorie content is 150 kcal per 100 g.
The preparation method consists of performing these simple steps:
Defrost the pollock carcass;
Clear it of scales;
Cut into portions;
Salt;
Whisk the egg in a shallow bowl;
Dip the pollock pieces first in the egg mixture, then in the flour;
Fry in hot oil on both sides until golden brown.

Trout in egg and flour, fried in a frying pan
Tasty and tender trout can also be cooked in a frying pan. To do this you need to take the following products:
trout – 1 kilogram;
lemon - half;
egg - 1 piece;
flour two tablespoons;
sunflower oil - three tablespoons;
spices - to taste.

Cooking time – 50 minutes.
Calorie content 170 kcal per 100 g.
But the recipe for whole fried trout in flour and egg in a frying pan has several minor differences from preparing pollock:

You can decorate the dish with herbs and the remaining half of a lemon, and serve with boiled potatoes.
It is better to cut fish with a large carcass, such as salmon, trout, into portioned pieces, but roach or crucian carp can be fried whole, having previously cut on the sides;
To improve the taste sea fish, her on preparatory stage after defrosting and cleaning, marinate in lemon juice or wine;
It is easy to avoid sticking to the bottom of the pan using breading: flour, eggs, crackers or seasoning;
It is better to fry fish in sunflower or olive oil; if desired, you can add a little butter;
The fire should be medium, fast fish will burn and not cook properly;
Wipe all utensils that were used for cooking fish with vinegar or lemon juice, this will easily remove unpleasant odors and mucus;
It is better to immediately remove all waste after cleaning and cutting the carcass to avoid the spread of infection.

Cook with pleasure and enjoy juicy fish with a crispy crust.