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What can be fried in a pan. Very tasty and quick fried zucchini in a pan

Mackerel in batter

Any fish can be fried according to the following scheme: heat vegetable oil in a pan until it starts to sizzle when a pinch of flour or a drop of water hits, then dip each piece or individual fish in flour mixed with salt and, if desired, pepper, put on Flip the pan after 2 minutes, reduce the heat for another minute and fry until cooked through.

After reducing the heat, you can cover the pan with a lid for a few minutes: then you will get more juicy pulp. But this is worth doing after gaining some experience. After all, if the pan is too hot, the fish may burn without your supervision. Therefore, inexperienced cooks fry fish without a lid.

Readiness will be indicated by the uniform opaque color of the pulp and its easy separation from the bone. Sprat and capelin fry in 2-3 minutes, a whole small mackerel or salmon steak- for 10-15. In general, the subtleties of frying technology depend on the type of fish: recipes with some sophistication can be found at the links:

What to bread different types of fish?

Flour is the most primitive type of breading, it helps fried fish don't stick to the pan. And the most primitive technology is not to dip each piece into flour, but simply pour the fish laid out on a plate with salt and flour and mix with your hands.

Can still act as a breading breadcrumbs or lezon(egg with salt, spices, sometimes with water or milk). The most reliable breading option is flour, then lezon, then crackers, but, in principle, one flour is enough.

Fish is fried not only in breading, but also in batter- a thick dough made from eggs, flour, milk and water. You can simply pour the batter over the fish, and then mix. Frying fish in batter requires more oil than just breaded.

Do all fish need breading?

The need for fillet breading is reduced if you have fish with dense flesh (for example, salmon, horse mackerel or) and a steel pan with a well-polished smooth bottom.

If the fish has strong skin (like, for example, carp or all salmon), and you can’t remove it, then you can also do without breading. Another folk remedy from sticking fish to the pan: salt the heated oil before putting the fish in it. And with less fat, you can fry fish without breading using a grill.

oil layer in an ordinary frying pan for frying fish, it should be visible to the naked eye, and it should begin to boil when any product gets into it (you can use a crumb of bread or a pinch of breading for testing).

How to simplify the frying process?

If a piece of fish on one side is completely covered with skin, then after frying from the side of its pulp can't be flipped just lower the heat and cover the pan with a lid.

To speed up the frying of the fillet big fish , cut it into small pieces and dip each one in breading, and then put it in the pan.

If you are already tired of frying fish, but it is not ready yet, you can bring it to readiness, put the pan for 10-15 minutes in a preheated oven. At the same time, about half a glass of water can be poured into the pan to avoid burning and drying out the product. Or just tightly cover the pan with a lid.

Slightly fried fish on its own can reach readiness not only in the oven: you can just pour water into the pan, reduce the heat and cover the pan with a lid.

Smelt is a medium-sized fish with an unusually strong odor fresh cucumbers. Despite the fact that it is caught on an industrial scale, it remains a favorite type of winter recreational fishing.
If luck smiled at the fisherman and his bait - the mahalka caught a decent catch of smelt, then it can be tasty and quickly fried. Many fishermen fry their catch of smelt right on the shore, the recipe for fried smelt below is very simple, it allows you to fry fish both on the seashore and at home.

Ingredients

To prepare fried smelt you need:

naturally smelt itself - 1 kg;
flour - 100 g;
salt - to taste;
sunflower oil, refined, odorless - 50-60 ml;
pepper, ground - to taste.

Of course, the fish is not cheap, but incredibly tasty. Also, its price greatly depends on the season and the amount of fishing, and of course, on the place of your residence. If you fall into the catch season, you can buy a fish at the best price.

Fry smelt quickly and tasty

1. If the size of the smelt is not more than 10-11 cm, then it can not be cleaned, and it is desirable to free large specimens from part of the insides. To do this, you need to take the fish by the gills and gently pull them. Everything that will stretch along with the gills must be thrown out. Cutting the belly is not worth it, because many smelts have delicious caviar inside.

2. Wash the fish, dry it, salt and pepper it to taste. You can use other seasonings for fish, but as practice shows, pepper and salt are enough for a rich taste.
3. Put the pan on the stove, pour in the oil and heat to frying temperature. After warming up, turn down the fire. Roll each fish in flour on each side.

4. Shake off excess flour and put in a frying pan with hot oil.

5. After 5-6 minutes, turn the smelt on the other side and fry for about 5-6 more minutes.

If you do not know how to fry fish in a pan to make it delicious, then be sure to check out the recipes below. They will help you get appetizing dish in minutes and without much effort.

You can fry fish deliciously very simply and quickly in a pan. This dish is served with a sauce or side dish.

Required Ingredients:

one or two carcasses of any fish;
any spices to your liking;
three tablespoons of flour.

Cooking process:

The selected fish must be butchered, washed well, cut into medium-sized portions and dried with paper towels or naturally.
Sprinkle each piece with spices, pepper and salt, and then roll in flour and put in a pan.
Fry the blanks on both sides in oil for about 2 to 3 minutes, then reduce the heat, cover with a lid and hold for another five minutes so that the dish “reaches”.

Cooking in batter

Frying fish in batter is no more difficult than just pieces. At the same time, it turns out even tastier and more satisfying.

Required Ingredients:

three eggs;
approximately 500 grams of any fish fillet;
a glass of milk;
about 200 grams of flour;
any seasoning of your choice.

Fish, especially noble varieties, are not very fond of spices. Peppers, marjoram, white mustard, parsley, garlic, mint, thyme are harmoniously combined with it. It is enough to choose a couple of types of seasonings so as not to drown out the taste of the main ingredient.

Cooking process:

We cut the fish into portioned pieces, sprinkle well with spices on all sides.
We put the contents of the eggs in a bowl, shake it with a fork, add a little salt, pour milk into it and put the flour. The result should be a mixture of medium density.
We lower each prepared piece of fillet into it so that it well envelops the fish preparation from all sides, and place it in a frying pan, which was preheated with the addition of oil.
Cook for about five minutes on each side, until the surface of the pieces becomes a beautiful and ruddy color.

Fried red fish

We used to bake red fish in the oven, but it can also be very tasty cooked in a pan.

Required Ingredients:

half a lemon;
salt and pepper to your taste;
two to three tablespoons of olive oil;
several steaks of red fish.

Cooking process:

Sprinkle the fish with the indicated spices, you can, of course, add something else, but this is usually enough.
Frost the pieces on both sides. olive oil and squeeze some lemon juice on them.
Heat the oil in a frying pan and put the steaks in it. Fry them over high heat until a crust forms, and then for about five more minutes, covered, but at the same time, reducing the heat level.

Pollock fried in a pan

Pollack fish is very easy to fry in a pan. The process does not require any special set of products, but the dish comes out nutritious and low-calorie.

Required Ingredients:

any spices you want, you can take a ready-made mixture for fish;
three tablespoons of flour and vegetable oil for frying;
one or two pollock carcasses.

Cooking process:

Be sure to free the carcass from the skin, remove the head and everything superfluous, rinse with clean water and dry. You can do this with paper towels or naturally. Then cut the fish into not too thick pieces.
Pour the flour into a medium-sized container, add the selected spices to it, mix. In this mass, dip all the pieces of fish in turn so that they are completely covered with a spicy composition.
Put the blanks in a frying pan with oil, turn on the medium heat and keep the fish on the stove until its color on both sides becomes beautiful and ruddy. It takes about five minutes for pieces of medium thickness, for those that are thicker - 8 - 10.

with crispy crust

There are several ways to fry fish with a crust. In this recipe, consider the simplest. If you meet all the conditions, then in half an hour you will delight yourself with a crispy dish.

Required Ingredients:

any fish of your choice - about 500 grams;
salt, black ground pepper and other spices;
100 grams of flour and the same amount of vegetable oil for frying.

Cooking process:

First, prepare the fish - remove all excess, rinse it well, let it dry and divide into medium-sized pieces. After that, sprinkle the blanks with the selected spices.
Leave the pieces for a while so that they can soak in the seasonings. Turn the heat up, pour the oil into the pan and let it warm up very well.
Roll the pieces in flour and send to an already preheated pan. Hold until the side becomes well, very ruddy, with a crust, then turn the workpiece over to the other side and make the fire much lower. Also bring the reverse side to a golden color and serve ready meal with potatoes and fresh cucumber.

No added flour

How to fry river fish

frying river fish practically no different from cooking any other. But there are several nuances - you need to remove a not very pleasant smell and somehow get rid of the bones.

Required Ingredients:

half a glass of flour;
any seasonings as desired;
kilogram of river fish;
half a lemon.

Cooking process:

Start the process by cutting the fish, you need to remove all unnecessary from it and, of course, cut off the head. To remove an unpleasant odor, lightly sprinkle the carcass lemon juice and let stand 10 minutes.
Divide the fish into pieces that are not very thick, wait until they dry or use paper towels.
In order not to cut the fish to the fillet to extract the bones, you need to make as many deep cuts as possible on the carcass, right up to the ridge, and be sure to fry over high heat. Small bones will simply dissolve.
We heat the skoroda, put the pieces there, rolled in spices and flour, and fry on both sides until a beautiful color.

Zucchini is a versatile product and many people like it because it can be cooked without heat treatment, as well as fried, stewed and marinated. I like the most fried zucchini, I will tell you how to quickly and tasty fry zucchini in a pan.

When frying zucchini, consider a few points:

Zucchini is very tender and does not take long to cook.
To get a crispy crust, you need to use breading.
When cooked, vegetables absorb a lot of oil and the result is a greasy and unhealthy dish. Therefore, the frying pan must be greased with oil, and after cooking, put the zucchini on a paper towel.
The vegetable is also pleasant when cold, so the zucchini is not warmed up.
Arrange cooked vegetables in a single layer on a serving platter to preserve their crispiness.

You will need: