If you don’t know how to fry the fish in a pan to make it tasty, be sure to check out the recipes below. They will help to get a mouth-watering dish in a matter of minutes and without much labor.

How to deliciously fry fish in a pan with slices

Tasty fish can be fried very simply and quickly in a pan. This dish is served with sauce or side dish.

Essential Ingredients:

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

Cooking process:

  1. The selected fish should be chopped, rinsed well, cut into medium sized portions and dried using paper towels or naturally.
  2. Sprinkle each slice with spices, pepper and salt, and then roll in flour and put in a pan.
  3. Fry the blanks on both sides in oil for about 2 to 3 minutes, then reduce the heat, cover and hold for another five minutes to let the dish “get”.

Cooking in batter

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

Essential Ingredients:

  • three eggs;
  • approximately 500 grams of any fish fillet;
  • a glass of milk;
  • about 200 grams of flour;
  • any seasonings as you wish.

Fish, especially noble varieties, do not really like 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:

  1. We cut the fish into portions, sprinkle it well with spices from all sides.
  2. 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 flour. The result should be a mixture of medium density.
  3. Each prepared piece of fillet is lowered into it so that it envelops the fish blank well from all sides, and placed in a pan, which was preheated with the addition of oil.
  4. Cook for about five minutes on each side, until the surface of the pieces becomes a beautiful and rosy color.

Fried red fish

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

Essential Ingredients:

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

Cooking process:

  1. Sprinkle the fish with the indicated spices, of course, you can add something else, but this is usually enough.
  2. Smear the slices on both sides with olive oil and squeeze a little lemon juice on them.
  3. Warm the butter in a pan and transfer the steaks there. Fry them over high heat until crusty, and then another about five minutes under the lid, but at the same time, reducing the heating level.

Fried pollock in a pan

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

Essential Ingredients:

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

Cooking process:

  1. Be sure to free the carcass from the skin, remove the head and all the excess, rinse with clean water and dry. This can be done with paper towels or in a natural way. Then cut the fish into pieces that are not too thick.
  2. 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.
  3. Put the billets in a pan with oil, turn on the medium heating level and keep the fish on the stove until its color on both sides becomes beautiful and rosy. It takes about five minutes to pieces of medium thickness, to those that are thicker - 8 to 10.

With crispy crust

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

Essential Ingredients:

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

Cooking process:

  1. To start, prepare the fish - remove all unnecessary, rinse it well, let it dry and divide it into medium-sized pieces. After this, sprinkle the workpieces with the selected spices.
  2. Leave the slices for a while so that they can be saturated with seasonings. Turn the heat on, pour oil into the pan and let it warm up very well.
  3. Roll the pieces in flour and send to an already heated pan. Hold until the side becomes very rosy, with a crust, then turn the workpiece to the other side and make the fire much lower. Also bring the reverse side to a golden color and serve the finished dish with potatoes and fresh cucumber.

No flour added

Essential Ingredients:

  • any seasoning based on your taste preferences;
  • about a kilogram of any fish (carcass or fillet);
  • two tablespoons of soy sauce;
  • about 30 milliliters of vegetable oil.

Cooking process:

  1. We process fish, we remove all unnecessary. If you took the fillet, then just cut it and dry it.
  2. Then sprinkle portions with spices, place in a convenient container, fill with soy sauce and leave for at least 20 minutes to soak.
  3. At this time, we heat the stove, put a frying pan with oil, send fish preparations there and cook for about 3 to 4 minutes on each side, until the color of the fish becomes beautiful and golden.

How to fry river fish

Frying river fish is 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.

Essential Ingredients:

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

Cooking process:

  1. Start the process by cutting fish, you need to remove all unnecessary from it and, of course, cut off your head. To remove an unpleasant odor, gently sprinkle the carcass with lemon juice and let stand for 10 minutes.
  2. Divide the fish into pieces that are not very thick, wait until they are dry or use paper towels.
  3. In order not to cut the fish to a fillet for bone extraction, you need to make as many deep cuts on the carcass as possible to the ridge, and be sure to fry on high heat. Small bones simply dissolve.
  4. Warm up the speed, put pieces sliced ​​in spices and flour, and fry on both sides to a beautiful color.

As you can see, the fish in the pan is cooked not only quickly, but also simply. It is not required to have special skills and spend a lot of time on its preparation.

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