Secrets of cooking fried fish. Important information for every housewife: learning how to fry fish correctly

Fish is considered a very healthy product for humans, and if it is properly prepared, it is also tasty. A source of protein and, most importantly, phosphorus, sea and river fish contain trace elements and the famous fish oil. It is indicated for use by both children and adults. There are a great variety of recipes that illuminate cooking (if you suddenly want to have a “fish day”). We will focus our attention on some of them. And also on the features of cooking technology. How to fry fish correctly? To do this, you need to know a few culinary secrets.

Preparation stage

First, before frying fish in a frying pan, it must be prepared for this process. Thoroughly clean it of scales, gut it and separate it from the bones (if the recipe calls for fillet). If the fish is small, then you can not remove the bones, but fry them whole. This issue can be solved in another, simpler way, by buying an already cut carcass or fillet in the store. To cook in batter, you also need to remove the skin. Before frying, remove excess moisture from the product so that the oil does not splash in different directions. This can be done with a dry linen napkin.

Pan

When the fish is properly prepared, you can start frying. But first, before that, let's choose a frying pan. After all, even an inexperienced cook knows that good dishes in cooking - that's half the battle. So this one kitchen appliance should be large enough to fry, for example, long pieces of fillet. It should be noted that the fish has delicate structure. Therefore, not every frying pan will be suitable. By the way, today the industry also offers special “fish” ones. Use only high-quality dishes so as not to spoil and appearance dishes, and its taste, as well as beneficial properties. The most important parameter of a frying pan is thickness. The thicker the bottom and sides of the pan, the better. The non-stick coating also plays an important role (nowadays, natural stone is considered the best, followed by Teflon and ceramics). But if you have “grandmother’s” cast iron frying pan, also not bad.

Oil

Before frying fish in a frying pan, you need to take care of the choice of oil. Use only vegetable! No spreads, margarines, animal fats. Before frying fish, choose a good one vegetable oil: olive or sunflower, but not for salads, namely for frying, refined, peeled - this will burn less.

How to fry fish in a frying pan

Now that all the preparatory work has been completed, you can begin the frying process itself. If you have coarsely chopped pieces of fish with skin, you need to make small cuts so that they do not change their shape. If you fry in batter, prepare it in advance.

How to make batter

This batter, which forms a golden crispy crust when the product is fried in it. It is usually used to prepare boneless fillet, which is not very fatty. The most commonly used fish in this case are pelengas, cod, pollock, pike perch, and hake. It is not recommended to cook red fish in batter. The dough recipe is simple. You need to take four tablespoons of wheat flour, two eggs, 200 grams of sour cream or mayonnaise, salt and spices to taste, but you can do without them. Beat eggs in a bowl, add sour cream, salt and spices, mix well. Gradually, stirring, add flour. The batter should be homogeneous and free of lumps. Its thickness is like pancake batter. Diet option- without eggs, but with breadcrumbs. Dip small pieces of fillet into it - and into the frying pan!

The process itself

Place the dishes on medium heat and warm it up before frying the fish in a frying pan. Now the oil. It is necessary to pour a lot of it, bring it almost to a boil and only then add the fish. Can be used breadcrumbs, rolling the product in them. Or you can use ordinary flour or batter. The main thing is to fry until crispy and golden brown, and not to simmer!

How long to fry different types of fish

Fry a whole small flounder or halibut (300 grams) on each side for five minutes. Fillet these fish - three minutes each. Herring, whole mackerel (up to 300 grams) - about five to six minutes. Small fish - two to three minutes on each side, turning over.

Deep fried

You need to fry in a special deep fryer using large quantity vegetable oil or special oil for deep frying (also vegetable oil). We remind you: do not use animal fats! It is best to dip the fish pieces themselves in batter, then they will not fall apart during frying, but will remain whole. You can make a batter using beer. It will be very tasty: five tablespoons of flour, a glass of beer, one tablespoon of starch, one egg, salt to taste. Since our oil is almost boiling, and the fillet pieces are small, the dish is fried very, very quickly - literally a couple of minutes. The main thing here is to carry out the necessary preliminary work. As soon as the battered fillet pieces begin to brown, use a special spatula to remove them from the fryer and place them on paper towels to dry them from excess fat. Serve with rice as a side dish or with mashed potatoes. Can be served with a salad of greens and fresh vegetables.

Grilled

If you have a quality grill, you can try using that too. So, let's fry the fish. The grill recipe is very simple. We clean the fish, gut it, cut off the heads (by the way, in some species you can not cut them off, but bake them whole). Then dry the whole carcass with prepared towels and rub with salt and spices to taste. What seasonings should I use? There are, of course, special fish ones. These include coriander, turmeric, paprika, parsley, thyme, various dried vegetables(garlic, onions, carrots). In fact, now you can buy a ready-made mixture in the store. Don't be afraid to over-salt! The fish “takes” as much white powder as it needs. Before cooking, you can grease the carcasses with vegetable oil so that our dish does not turn out too dry. But this is not necessary for fatty fish. Grill on the grill, turning over. “The taste is specific,” as a famous satirist in the USSR said. And all because birch coals give a subtle smoky aroma, and the crispy crust on the grill is amazing. Bon appetit!

And to the computer!

I won’t reveal America to you in this post, but will simply tell you about the subtleties that you may or may not have known about for a long time.

Let's start with the choice of fish. Not every fish is suitable for frying. For example, the vast majority of varieties of sea fish are not suitable in this case. This is explained by the fact that fish with low-fat meat predominate, which becomes dry and tasteless when fried. Best used for frying river fish. Ideal - carp or crucian carp, carp, bream, roach, tench, lamprey, eel, navaga are also suitable. Before cooking, the fish must be gutted, scaled and the fins and tail cut off. To remove mucus from fish, you need to thoroughly wipe it with salt and then rinse it.

To ensure that the fish is evenly fried, it is cut into pieces no thicker than 3 cm, since the top layer of a thick piece may be overcooked before it is all ready. small fish fried whole. To make the fish tastier and not fall apart, you should not remove the skin before frying.

First, cut off the head just below the gill slit. Many people do not like river fish because of its specific “swamp” smell. However, it is very easy to get rid of. To do this, sliced ​​fish should be soaked 20 minutes before frying in milk mixed with salt and pepper (1/4 cup milk, ½ teaspoon salt). Milk will not eliminate pleasant smell, will give the meat softness and tenderness. Fish soaked in salt will not fall apart when fried.

After soaking the fish in milk, place it in a colander, let the milk drain and blot each piece with a paper napkin to remove excess liquid. More fish I don’t add salt, because for me it’s saturated with enough salt. A little trick: I pour the flour into a plastic bag. It’s more convenient than in a plate to roll each piece on all sides.

You need so much oil that the fish is half immersed in it. You shouldn’t be afraid of such an amount of oil - the fish won’t absorb the excess, but it will cover itself delicious crust and will cook evenly.
It is necessary to fry until a golden crust forms. To ensure a crispy crust, do not cover the pan with a lid. Under these conditions, it will have time to brown and will not fall apart. After the fish is fried on one side, turn it over with a wooden spatula and fry the pieces on the other side. Frying will take 10-15 minutes.

That's it, the fried fish is ready. Can be served. Believe me, fish cooked according to these rules will be very tasty and tender.

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!

The invigorating element phosphorus is for the brain, eyes and nervous system, iodine - for thyroid gland, the most valuable polyunsaturated fatty acids omega-3 and omega-6 (more precisely, ordinary fish oil) - for immunity, blood vessels, salvation from atherosclerosis... And we have not yet mentioned vitamins, and there are also a great many of them in fish! It is not for nothing that during the Soviet Union they introduced fish day, making it a tradition. With all this delicate taste Properly prepared, freshly fried fish will delight even the most fastidious gourmet. All you need to do is select, cut and fry. Shall we begin?

How not to make a mistake in choosing

Consider carefully what is being offered to you. Fish that are too clean should alert you, unless we are talking about fillets: for example, pelengas are brought bloody. It looks less attractive, but it is advisable to buy it then, and not after the batch has lain for several days, becomes covered in mucus and is thoroughly washed. Look into the eyes of the fish on which your demanding gaze fell: are they covered with a film or even characteristic rust? On the contrary, clear? Great! Press it down lightly. The carcass is elastic, and after pressing the cavity quickly recovered? An encouraging sign.

Smell it. 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.

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.

How to fry fish in a frying pan: a few simple steps

How long to fry fish in a frying pan? Let's mark the time!

We figured out how to fry fish in a frying pan. All that remains is to figure out how much time to devote to frying? How long to fry fish in a frying pan?

A caveat: you can do without it. Fish stewed in sauce (tomato or cream, your choice) is incredibly tasty. At the same time, it is also dietary, unlike fried.

Bon appetit!

One of the most healthy products for humans is fish: it contains a lot of useful microelements, polyunsaturated fatty acids, vitamins, but cooking fried fish requires some skill. If you know some secrets, even a novice housewife can surprise everyone delicate fish With appetizing crust.

How to fry fish in a frying pan

Having decided to cook fried fish for the first time, housewives may encounter certain difficulties: for example, hake turns into porridge, and pollock begins to fall apart after defrosting. Before you cook fish in a frying pan, you need to select and cut it correctly. Much depends on the variety: trout, pike, catfish or capelin are prepared differently. Breading gives dishes an aesthetic appearance, providing a crispy crust and delicate taste. It uses flour, crackers or a mixture of seasonings.

How to prepare the fish:

1. First it is defrosted. To do this, put frozen fish on a tray and wait for it to thaw at room temperature. Another option is to place the carcass in cold water(for 1 kg you need 2 liters). Do not defrost catfish, chum salmon, carp and any other species in a warm or hot water- this will have a negative impact on taste qualities and ruin the product. A pinch of salt thrown into the water will help speed up the defrosting process. However, this trick can only be used for an uncut carcass.
2. When the product has thawed, it needs to be cleaned. The scales will come off easier if the fish is scalded with boiling water. It is more convenient to clean the carcass under running water with a metal grater. Mucus can be easily removed from fish by rubbing it with salt and rinsing it under running water. It is important to gut the fish without damaging it gallbladder so that the dish does not turn out bitter.
3. Some housewives don't cook sea ​​fish because of its specific smell, but experienced chefs know the secret of how to get rid of it. To stop the flounder from smelling unpleasantly, remove the skin from its dark side. The smell of cod is removed by placing the fish in vinegar solution(or you can marinate it with lemon). You can get rid of the smell of river fish mud by placing the carcasses in an enamel bowl, covering them with bay leaves, and pouring warm water over them.

How to deliciously fry fish:

1. A large carcass (salmon, salmon, trout) needs to be cut into pieces. Fry small river fish (roach, crucian carp) better whole, having previously made cuts on the sides.
2. It is recommended to marinate red sea fish in wine or sprinkle with lemon juice to improve the taste.
3. The fish will not stick to the pan if it is pre-breaded in flour, eggs with breadcrumbs, and seasonings.
4. You can fry in olive or sunflower oil, add butter for taste.
5. The fire is set to medium.
6. If you want to cook a deep-fried dish, then you should choose hake, sea ​​bass, pike perch or catfish.

How long to fry

For those who are planning to cook a fish dish, it is important to know the cooking time. It depends on what kind of fish is fried and the specific type of product; taste preferences are no less important. How long to fry fish in a frying pan? A standard piece of fish fillet should be cooked for 10 minutes on each side. If you have thin steaks, then reduce the time to 4-7 minutes. So as not to dry out fish fillet, you can quickly fry the pieces and leave them to simmer over low heat.

How to fry fish in a frying pan in flour

One of the lowest calorie fish dishes are pieces fried with flour. To do this, prepared pieces or fish fillets are salted, peppered, and dipped in egg and flour. The taste of the dish will improve if you keep the pieces in a marinade of white wine or lemon and onion. How to fry fish in a frying pan with flour? You need to roll it in breading and place it in heated oil. After the pieces are fried on both sides until golden brown, put the onions left over from marinating into the frying pan: this will give the dish a subtle aroma and improve the taste.

With a crispy crust

Sometimes housewives complain that they cannot produce fish with an appetizing crust that has a pleasant crunch. However, there are many ways to make the pieces juicy, aromatic and tasty. It is recommended to use river fish - crucian carp or crucian carp - for this cooking option, because sea ​​creatures They often turn out overdried and tasteless. How to fry fish with a crust:

1. Prepare pieces up to 3 cm thick or whole carcasses. The skin is not removed.
2. Salt and pepper, breaded.
3. Fry in a heated frying pan. The lid is not closed.

How to fry

Exists huge amount ways to cook fish: housewives have learned to fry it on the grill, deep-fry, in a slow cooker, in a frying pan. Cooking fried fish does not take much time. Secret delicious mackerel, trout or pike is making the right choice product. Before you buy a fish, you should pay attention to the condition of the skin and head. The product should not smell unpleasant; even frozen fish should be taken with an even color, without any foreign odor. The fried fish recipe is chosen taking into account personal preferences and the type of product.

As a rule, trout, salmon or salmon are prepared as steaks. If the pieces are cut unevenly, it is recommended to separate the meat from the bone and fry the fillet with flour or other breading. Before you cook fried pieces from a frozen product, it is important to inspect the structure of the fabric: loose fish, which was sold in an ice glaze, cannot be fried with breading. Secret delicious pieces– the right frying pan: cast iron with low edges is ideal. You can fry fish in mayonnaise, batter, without or with flour. It is better to cook fillet in dough.

Pollock

• Number of servings: 4 persons.
• Calorie content of the dish: 150 kcal per 100 g.
• Purpose: dinner.
• Cuisine: Russian.

Fried pollock is inexpensive a simple dish. Below is step by step recipe how to cook pollock in a frying pan. To implement it you need a minimum amount of products. The fish cooks quickly, so it can become a decoration festive table or serve for a family dinner with vegetables, rice, buckwheat. Low calorie allows the dish to be consumed even by those who are on a diet.

Ingredients:

• pollock – 400 g;
• egg – 1 pc.;
• flour – 100 g;
• salt, pepper

Cooking method:

1. The fish is defrosted, cleaned, cut into pieces, and salted.
2. Beat the egg in a bowl, dip the pollock.
3. Dip the pieces in flour.
4. Fry until golden brown on both sides.

Pike

• Number of servings: 5 persons.
• Calorie content of the dish: 122 kcal per 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

One of the most simple ways cooking pike is frying with onions. This option will be especially successful for a family dinner outside the city, when the fish will be personally caught by the father of the family. Even an inexperienced housewife can handle the cooking process. Below is step by step instructions, with rings onions. The dish can be served with boiled potatoes, rice or other side dishes.

Ingredients:

• pike – 800 g;
• onion – 300 g;
• pepper;
• salt.

Cooking method:

1. The fish is cut into pieces.
2. Salt and pepper the pieces and leave for 15 minutes.
3. The onion is cut into rings and fried.
4. Place the pike on a hot frying pan and fry on both sides until done.
5. Place onions on top.

pink salmon

• Number of servings: 4.
• Calorie content of the dish: 350 kcal per 100 g.
• Purpose: dinner.
• Cuisine: European.
• Difficulty of preparation: easy.

For those who like fish fried in dough, this recipe will be a real find. Many people think that pink salmon is very dry and not suitable for frying, but this is not true. Experienced Chefs they know how to fry pink salmon so that it turns out juicy, appetizing and tasty. The recipe below is suitable even for festive feast and all thanks exquisite taste cheese batter.

Ingredients:

• pink salmon (fillet) – 1 kg;
• cheese – 250 g;
• ghee – 150 g;
• egg – 4 pcs.;
• lemon – 1 pc.;
• soy sauce – 1.5 spoons;
• flour;
• salt.

Cooking method:

1. The fish is divided into pieces and marinated in soy sauce with spices and lemon juice.
2. Grate the cheese.
3. Beat eggs with flour, add cheese to them.
4. Dip pink salmon in batter and fry.

capelin

• Cooking time: 15 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 369 kcal per 100 g.
• Purpose: lunch, afternoon snack, dinner.
• Cuisine: Japanese.
• Difficulty of preparation: easy.

Capelin belongs to the smelt family and is very popular product. IN different countries around the world it is used for baking, smoking, stewing, and frying. Below is a quick and easy way to fry capelin. The recipe will work For family lunch or dinner. You can serve capelin separately as an appetizer or with a side dish as a main dish.

Ingredients:

• fresh frozen fish – 0.7 kg;
• corn flour– 150 g;
• egg – 1 pc.;
• salt.

Cooking method:

1. Defrost the capelin, wash and add salt.
2. Dip in egg and flour.
3. Fry until done.

mackerel

• Cooking time: 30 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 265 kcal per 100 g.
• Purpose: dinner.
• Cuisine: European.
• Difficulty of preparation: easy.

This type of fish is rich in chemical composition, so you should pamper your household more often fried mackerel. Except invaluable benefits body, the fish is distinguished by its gentle, unusual taste. Fish fried with nuts is suitable for a festive table and is sure to please your guests and loved ones. The recipe is simple, but the dish turns out delicious. Below are instructions on how to fry mackerel with nut breading.

Ingredients:

• mackerel – 800 g;
• kernels walnuts– 150 g;
• breadcrumbs – 50 g;
• garlic;
• spices;
• salt.

Cooking method:

1. Cut the fish in portioned pieces, marinate.
2. Chop the nuts and combine with breadcrumbs.
3. Dip the fish in egg and breading.
4. Fry until done.

Trout

• Cooking time: 20 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 97 kcal per 100 g.
• Purpose: dinner.
• Cuisine: Scottish.

One of the dietary and most delicious views fish is trout. She has already managed to conquer the inhabitants of many countries, including Russians. Below is the Scottish way to cook trout in a frying pan. The finished fish can be served with vegetables, baked potatoes or lettuce leaves. If the dish is being prepared for a holiday, you can decorate it with red caviar, lemon, and herbs.

Ingredients:

• trout – 1kg;
• lemon – 1 pc.;
• milk – 0.5 l;
• oatmeal – ½ cup;
• green.

Cooking method:

1. The fish is cut, separated from the bones, and the skin is left on.
2. Combine milk with salt and spices, pour over trout pieces.
3. Bread the fish and fry until done.

Heka

• Cooking time: 25 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 105 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: Mediterranean.
• Difficulty of preparation: easy.

If you don’t know how to fry hake in a frying pan so that it turns out tasty, aromatic, doesn’t crumble and looks good on the table, then you can use the recipe below. Fried hake is suitable for a traditional dinner or celebration. As a side dish for fish, you can serve mashed potatoes, boiled rice, baked vegetables or risotto.

Ingredients:

• hake fillet – 0.5 kg;
• onion – 1 pc.;
• carrots – 1 pc.;
• cheese – 100 g;
• salt;
• seasonings

Cooking method:

1. Vegetables are peeled, chopped and fried.
2. The fish is divided into pieces, salted and peppered.
3. Place in a frying pan in layers: vegetables, pieces of hake, vegetables, mayonnaise, cheese.
4. Fry for 15 minutes.

Carp

• Cooking time: 25 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 200 kcal per 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Carp (depending on size) can be fried whole or in pieces. The recipe below for frying carp in a frying pan is a classic one, but the fish uses a special marinade of white wine, lemon, and spices. Sophistication ready fish imparted by ground almonds. You can serve it with a side dish or vegetable salad. The recipe is perfect for a celebration.

Ingredients:

• large carp – 1 piece;
• ground almonds – 1.5 cups;
• garlic – 2 cloves;
• green;
• flour;
• salt.

Cooking method:

1. The fish is cleaned, marinated, cut into pieces, and breaded.
2. Fry the garlic in a hot frying pan and remove.
3. The fish is placed in aroma oil, fry until done.

Perch

• Cooking time: 25 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 180 kcal per 100 g.
• Purpose: dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

River perches do not have many bones, so they will delight you great taste, from them you can not only cook fish soup, but also make a second dish. Below is a recipe for how to cook perch in a frying pan in batter. This cooking method is fast, while the batter is light and airy, and the fish is tender and juicy. The dish is served as an appetizer or with a side dish as a main course.

Ingredients:

• eggs – 5 pieces;
• perch fillet – 1 kg;
• salt;
• flour;
• green.

Cooking method:

1. The fish is divided into pieces measuring 5x5 cm and salted.
2. Beat eggs with flour and herbs.
3. The pieces are dipped in batter and fried for 10 minutes on each side.

Grilled fish on a frying pan

• Cooking time: 20 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 98 kcal per 100 g.
• Purpose: dinner.
• Cuisine: European.
• Difficulty of preparation: medium.

Grilled fish fried in a frying pan turns out to be very unusual and refined. Can be used different types, but it is better to take large varieties. For the recipe presented below, asp is used - a popular, tasty, low-calorie fish. How to fry fish on a grill pan? Just follow the instructions and it will turn out delicious. holiday dish.

Ingredients:

• asp fillet – 800 g;
• lemon juice– 3 spoons;
• seasonings;
• salt.

Cooking method:

1. Cut the fillet into pieces, marinate with seasonings with salt and lemon.
2. Heat the frying pan with fat.
3. Lay out the pieces of fish and fry for 3 minutes on both sides.

How to prepare batter for frying fish

It is very important not only to select and marinate the carcass, but also to cook delicious batter, if you plan to cook a dish according to this recipe. A good addition to the dough would be cheese, garlic, white wine or mayonnaise. Cooking fried fish in dough cannot do without eggs. How to properly fry fish in batter? Pink salmon or hake fillets are marinated, dipped in ready dough, place in a hot frying pan with fat. Fry the pieces for about 20 minutes.

Methods for preparing fish batter:

1. Classic version It's easy to prepare. You need to beat 2 eggs in a bowl with three tablespoons of flour and salt.
2. Take eggs, spices and mayonnaise (for 1 egg - 1 spoon of sauce). The resulting mixture will be runny but will provide a thin, crispy crust. fried fish.
3. Take 2 eggs, 2 tablespoons of mayonnaise, 150 g hard cheese. Beat everything well with spices, grate the cheese onto coarse grater and added at the end.

Read more about how to choose the right one for frying.

Video

Fish is one of the main and irreplaceable human foods. Fish has been fried and baked since ancient times, but despite the extreme simplicity of cooking fish in a frying pan, you should still know a few simple rules how to fry fish so that it turns out tasty, juicy and with a crispy crust. I tell you how to prepare delicious fried fish in a frying pan.

Ingredients:

(4 servings)

• 1 kg. fish
• 2 tbsp. flour
• vegetable oil
• spices for fish to taste

• According to this recipe, you can fry any fish, silver carp, hake, hake, salmon, etc., and both fish fillets and steaks - fish slices cut crosswise - will do. In my photo there is hake, it is a fairly large fish, so it is convenient to cut it and fry it in circles. If your plans include frying a whole fish, then the main points of this recipe will also be very useful.
• We clean the fish, gut it, and then rinse it under running water. cold water. We remove the black films that give the fish bitterness.

• Salt the fish on one side and the other. You can sprinkle with ground fish spices.
• Every fish piece dip in flour. Why is this being done? Firstly, the fish does not stick to the frying pan (this is in case the frying pan is ordinary, without a special coating). Secondly, thanks to a thin layer of flour, the fish turns out with a crispy crust.

• We take a clean frying pan; there should be no old fat or food residues from previous frying.
• Pour vegetable oil into the frying pan.
• A separate question is which fat is best to use for frying fish. Sometimes you can come across advice like, if you mix sunflower and olive oil, or add butter, margarine, etc., then the fish will succeed divine taste. Dietitians and many chefs do not advise doing this. Different fats different temperatures boiling, so mixed fats form carcinogens faster, and such fats are more absorbed into foods.
• In addition, olive oil has a specific taste, and if you or your family are not used to this taste, then even well-fried fish may seem strange. Therefore, I recommend using regular vegetable oil, it is important that it is fresh (fresh from the bottle) and without bitterness. Pour a little oil so that the oil covers the bottom of the pan.
• Heat the frying pan with oil well. The oil should sizzle when moisture or a drop of water gets into it.
• Place the fish pieces in a well-heated frying pan at a short distance from each other. There is no need to try to dump all the available fish into the frying pan; it is better to fry it in several stages.

• We fry the fish over fairly high heat so that it forms on its surface faster. golden brown crust. This important point, because thanks to the toasted crust fish juice does not leak, and the fish ultimately turns out juicy.
• If you suddenly see that the fish begins to “release” juice into the frying pan, immediately turn up the heat. And the second extreme, if the fire is too strong, the fish will burn, so we carefully monitor the frying process.
• Fry the fish on one side for 2-3 minutes. The time depends on the thickness of the piece. For thin fillet One and a half to two minutes is enough, for a thick steak 3-4 minutes.

• When one side is browned, turn the fish over to the other side. The second side cooks faster than the first. Don't forget this, otherwise there is a risk of drying out the fish.

• Place fried fish pieces on napkins or paper towels to absorb excess fat. One minute is enough for this procedure.

• Serve hot fish fried in a frying pan. best side dish are