Many experienced culinary specialists, if they reveal their secrets, sometimes do it with the skill of skilled magicians: the most important device will certainly “slip away” from your attention. In the presented recipes, all the cookery “miracles” are presented in the most complete and affordable way. Even an inexperienced hostess will immediately understand how to fry fish tasty, appetizing, beautiful.

Cooking in batter

Despite the popularity of this method of cooking underwater inhabitants, not everyone knows how to properly fry fish in batter.

Ingredients Composition:

  • chicken yolks and proteins - 2 pcs.;
  • salt pepper;
  • zander (any low-fat fish) - 300 g;
  • sifted flour - 130 g.

Cooking process:

  1. We clean the carcass from the scales, gutting it, remove the head, wash the workpiece well. Separate the fillet with a sharp knife, remove the costal bones with tweezers and cut the meat into small pieces. We blot each portion with napkins, lightly salt and pepper.
  2. Beat the eggs separately. For best results, add a little salt to the proteins and treat the product with a mixer until dense peaks form.
  3. Combine whipped ingredients shortly before frying the fish. Mix the sifted flour with proteins and yolks. We do this exclusively with our hands so that the lush white mass does not lose the air concentration created by the mixer. It is he who will give the semi-liquid test a great crunchy effect!
  4. Dip each piece of fish into the cooked batter and carefully dip in hot oil. Literally in a second, the dough seems to “come to life” - it will swell, turning into a porous, divinely crispy crust.

We’ll prepare a light salad for a side dish, because fish in batter is just as tasty as nutritious.

How to fry fish in a crispy pan

Be sure to include the tips and recommendations of the recipe presented in your cooking piggy bank.

Grocery list:

  • fresh carp (other fish) - from 700 g;
  • parsley;
  • flour - 60 g;
  • butter (lean and creamy);
  • salt, regular sugar, a mixture of peppers;
  • lemon.

Cooking Technology:

  1. We clean the fish from scales, cut off the head, tail and fins, remove the insides, wash my product well.
  2. To enhance the taste of fish, we arrange special “water procedures” for her. Pour cold liquid into a wide basin, add salt and regular sugar (for 1 liter - 1.5 tablespoons of spices). We place the carcass for 20 minutes in a "healing" composition. The amount of solution depends on the size of the carp.
  3. We take the fish out of the water, carefully dry it with paper towels inside and out. Now we make two shallow cruciate cuts on the sides of the carcass, rub ground pepper and a mixture of herbs into them. Before heat treatment, never water raw fish with lemon juice! This fruit is "friendly" exclusively with the finished product.
  4. We heat the pan with vegetable fat, bread the carcass in flour and shake off the excess part of the loose composition.
  5. We spread the carp in hot oil, fry until a tight crust is formed, and then turn the fish over.
  6. Add creamy fat to the dishes. When it foams, it turns brown, squeeze the juice of half a lemon and sprinkle the dish with chopped parsley. The resulting sauce is known as black oil.

We spread the fish with a crispy crust on the dish, pour the aromatic composition directly from the pan and enjoy the unusual taste of the cooked carp.

Fry in the oven

A pleasant surprise has been prepared for those who consider themselves a “guru” in terms of cooking fish in the oven.

Necessary components:

  • lemon;
  • lean oil;
  • carp fish;
  • salt pepper.

Order of preparation:

  1. We clean the carp from the scales, gutting it, remove the gills and wash my carcass well. We leave the tail and fins: when baked, they become very crispy and appetizing.
  2. To make the fish with your favorite crust, carefully dry its outer part and abdomen with paper towels. Pepper, salt, then grease the carcass with vegetable fat.
  3. Now we give the promised "crown" technique, which will provide a golden crust not only the outer surface, but also the cavity of the fish. To do this, use toothpicks or bamboo sticks. We insert the improvised “spacers” inside the individual, revealing her abdomen as wide as possible. We will see the resulting effect in the finished dish!
  4. We process the baking sheet with oil, carefully spread the carp on it and send it to the oven for 40 minutes (180 ° C).
  5. We take the fish out of the oven, remove our wooden "helpers" and put the dish on the dish. Since carp is a fatty fish, sprinkle it with lemon juice.

You will be able to appreciate the taste of amazing meat and wonderfully crisp even without our tips!

Fried pollock in a pan

A simple and unpretentious dish will interest in an original way of execution. Let's see how you can deliciously and beautifully fry pollock fish.

Product List:

  • starch - 30 g;
  • soy sauce - 40 g;
  • wine (better, port) - 15 ml;
  • pollock fillet - up to 1 kg;
  • pork fat - 100 g;
  • bulb;
  • regular sugar - 10 g;
  • sodium gluconate (food supplement) - on the tip of a knife.

Features of the preparation:

  1. Wash the fish well, get wet with paper towels, divide into portions.
  2. Finely chop the onion-free onion and pass for 2 minutes in pork fat. Then put slices of pollock for vegetable slicing. Fry both sides of the fish to a strong pink crust.
  3. Dissolve all the spices in a bowl with a glass of water, add soy sauce, wine, salt and regular sugar. Pour the mixture into a pan with fish and simmer for 6 minutes.
  4. We dilute starch in 50 ml of drinking water, add a thick solution to the products, heat them to the boiling point and turn off the heat.

Pollock cooked in a frying pan with the addition of starch is a surprisingly pleasant and very spicy dish.

How to deliciously fry red fish

To spoil this delicacy is almost impossible. However, the preparation of a quality dish also has certain culinary subtleties.

Required Products:

  • fresh salmon - 500 g;
  • lean oil;
  • lemon;
  • dried garlic in granules;
  • salt, white pepper, dry herbs.

Cooking Method:

  1. We use a piece of fish without fail with a skin. Wash it, blot it with napkins, sprinkle with pepper, salt, dried herbs and garlic (optional).
  2. We heat the pan to a hot, but not hot state. We lay the salmon on a dry surface with the crust down.
  3. After 5 minutes, we shift the carcass to the side and grease the fryer with oil. Do it with a brush. Red fish is a fatty product in itself, so a thin layer of oil is necessary exclusively to create your favorite golden crust.
  4. After 5 minutes, we turn the salmon upside down with the skin, reduce the heating intensity and fry it closed to ensure that the inside of the product is ready.

We place a luxurious dish on serving dishes, sprinkle it with lemon juice and decorate with your favorite greens.

Capelin fried in flour

Now we’ll learn how to deliciously fry fish to provide a healthy breakfast with a healthy and hearty meal.

The list of ingredients:

  • oil (sunflower or olive);
  • flour - 100 g;
  • capelin - 500 g;
  • salt pepper.

Step-by-step preparation:

  1. The most laborious process is cleaning the fish. We put on gloves - and go! Do not forget to gut the capelin, remove the gills from the heads. Someone just cuts off this part of the carcass, but it means depriving yourself of “crunchy” pleasure. Decide for yourself what to do.
  2. Dry the washed fish thoroughly with napkins and roll in flour, combined with pepper and salt. Fry the carcasses to a delicious crust in a hot pan with butter.

It is interesting: knife for cleaning fish from scales

We leave the finished capelin on paper towels, eliminating excess fat. We serve to the table and "crunch" on health!

Hake Recipe

Hake is a very tasty fish with some dry meat. However, we are the culinary "magicians" to do small miracles.

Product Set:

  • butter - from 100 g;
  • eggs - 2 pcs.;
  • hake carcasses - 3 pcs.;
  • half a loaf;
  • salt pepper.

Cooking process:

  1. Replenishing the juicy qualities of fish meat is quite simple. Homemade crackers will come to the rescue. To do this, grind the pulp of the loaf until crumbs and dry it for 60 minutes on a baking sheet in the oven (100 ° C).
  2. We clean the hake from the scales, gutting and washing my carcass, not forgetting to remove the dark film from the abdomen. Dry the workpiece with napkins, then remove the fillet and remove the costal bones from it.
  3. We place the egg in the bowl, add a spoonful of ice water and with a fork we shake the mixture components well.
  4. Heat the pan with oil. Pour bread crumbs on a flat plate.
  5. Dip each piece of hake in the egg composition, roll in cooled breadcrumbs and spread in hot oil. It will not only convey its oily qualities to the fish, but also provide it with a delightfully rosy hue. We make sure that the product does not burn.

There may be other good ways to make a hake in a pan, but this one is the best!

Grilled fish in a pan

To prepare a spectacular dish with golden stripes is available not only on special equipment, but also when using a grill pan.

Necessary components:

  • oil (olive or sunflower) - 150 ml;
  • carcass of a mackerel;
  • pepper, salt;
  • lemon.

Cooking sequence:

  1. We gutted the fish, we separate the head, wash it, we get wet with paper napkins. Now, gently cut the carcass in the center from the inside, leaving the mackerel in good condition. We remove the ridge and costal bones, open the fish, like a book.
  2. Salt and pepper the resulting layer, pour olive oil on it and rub it into the mackerel meat.In this way we process the whole carcass.
  3. We heat the grill pan well, with a brush, grease the bottom with vegetable fat and spread the fish layer on the ribbed surface of the dishes. We fry the mackerel until a crust appears (7 - 8 minutes), after which we turn it over and repeat the heat treatment process.
  4. Before the end of cooking, we place in the center of the fish (bottom to top) three circles of chopped lemon. No longer fit. With a spatula, we press the slices to the carcass so that it absorbs the aromatic juice. A few seconds is enough.

We remove the pieces of the fruit and after two minutes put the fish on the dish. An excellent side dish for such a dish will be young potatoes with feather onions and sprigs of dill.

How to fry fish in a slow cooker

It is very easy to do. A smart unit will not only facilitate the cooking process, but also make it the most delicious and healthy.

Required Products:

  • oil (sunflower or olive);
  • peppercorns - 5 pcs.;
  • pink salmon carcass (silver carp, salmon, carp can be used) - 500 g;
  • salt, ginger, dried herbs - according to preference.

Order of preparation:

  1. We clean the fish from scales and entrails, wash my carcass well, cut off the fins and head.
  2. The main intrigue of a delicious recipe for a fish dish is always in the mandatory use of a selected composition of spices. Grind salt, dry herbs, peppercorns, coriander and other favorite seasonings in a mortar. We act without fanaticism, so that instead of a fragrant mixture we don’t get “dust”.
  3. Carefully coat the pink salmon with the prepared composition and leave for a hour in the plate to marinate.
  4. Now divide the carcass into portions. So that the pieces are fried to the desired incomparable crust, they must not be very thick.
  5. Pour vegetable oil into the bowl of the unit, heat the fat and put the fish in it, trying to provide each portion with “personal” space. Set the "Frying" mode for 20 - 30 minutes. Cooking time depends on the size of the steaks.

The beauty and benefits of a delicious dish, the cleanliness of the kitchen, the absence of fumes and unpleasant odors - the weighty advantages of cooking fish in a slow cooker!

Thai fried fish

It would be an unforgivable mistake not to take advantage of the experience of Thai cuisine, in which the preparation of fish dishes is brought to perfection.

Ingredients Composition:

  • soy sauce - 3 tbsp. l .;
  • sea ​​bass - 500 g;
  • bulb;
  • ketchup - 50 g;
  • fresh or canned pineapple - ½ part of the fruit;
  • drinking water - 250 ml;
  • vegetable oil - 200 ml;
  • apple vinegar - 15 ml;
  • flour - 60 g;
  • tomatoes - 100 g;
  • regular sugar - 25 g;
  • starch (corn or potato) - 30 g;
  • coriander leaves, onion feather - decoration elements.

Cooking method:

  1. When we start cutting fish, first of all we remove its “pricking and cutting weapon” - the dorsal fin containing poisonous glands. The wounds received are very painful! Now remove the scales, remove the insides and cut off the head. There is nothing tasty in it, even there is nothing to “crunch”.
  2. We divide large perch into steaks, which we pour with a mixture of apple cider vinegar and soy sauce. We mix the products and leave for half an hour to insist.
  3. Next, use a wok pan. Thanks to the high sides and the small bottom, the food in this dish is cooked quickly and evenly. We well heat a third of a glass of vegetable fat in it, fry the fish breaded in flour over high heat. The perch should find a strong crust, but not be completely ready.
  4. We take out the golden pieces from the oil and carefully wash the pan. Once again, heat the fat and simmer in it chopped onion cubes, along with coarsely chopped tomatoes. After 2 minutes, add half the pineapple, chopped into small cubes.
  5. After 60 seconds, we attach the remaining components: vinegar, drinking water, soy sauce, white sugar, ketchup. We continue cooking for another four minutes, then place a spoonful of starch diluted in a quarter glass of water with the other ingredients.Mix the sauce, add perch steaks to it, slightly warm the food and finish the process.

The fried sea bass, complemented by a sumptuous sweet and sour sauce, is ready for tasting. Traditionally we decorate the dish with green onions or coriander leaves.

Our entertaining culinary section is constantly updated with new delicious recipes. From them you will learn a lot of new information about how to fry fish or cook it in another, most interesting and original way.

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