How to cook fried fish deliciously: the main secrets

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How to cook fried fish deliciously: the main secrets

A few simple rules will help to give a familiar dish an even richer taste.

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The fastest way to cook fish is to fry it. It is believed that it is simply impossible to do this badly. However, there are a few tips with which you can achieve maximum effect.

If you bought fresh river or sea fish, first you need to properly cut it, since the remains of the scales or not completely removed entrails can significantly spoil the taste of the finished dish.

The main stages of proper cutting of fish

  • Thoroughly clean the fish from scales;
  • Carefully remove all the insides. The main thing is not to damage the gallbladder;
  • Remove all the blood around the spine, because when frying it will give a bitter taste;
  • If you plan to fry the fish with the head, you need to remove the gills.
  • After removing all of the above, be sure to rinse the fish under running water.

Frying secrets

The size of the fish affects how well it cooks. If these are small fish 15-20 cm long, they need to be fried whole. Not cut into pieces and not very large sea fish like sea bass, salmon, dorado, sea bass. The same with river fish: crucian carp, bream, perch, roach.

To make the fish fry faster, make transverse or longitudinal cuts on the carcass. Large specimens should be cut into portioned pieces – steaks, for convenience, you can cut them in half. The steak should be 2-3 cm wide.

10-15 minutes before frying salt, pepper and drizzle with lemon(if possible). Thanks to this, the salt is better absorbed, and the slaves will not be insipid. Lemon will soften the flesh and remove the smell inherent in river fish.

To make the fish turn out with a golden crust, flour is needed. That is why most often it is recommended to roll the fish in flour before frying. You can use either plain, premium or corn flour. To make it more convenient to roll the fish in flour, you can use a plastic bag with flour, where pieces of fish are placed. Before sending the fish to the pan, shake off the remaining flour.

Frying oilshould be chosen taking into account that it does not “steal” the taste of the main dish. Refined sunflower or olive oil is best.

Before laying out the fish, the pan must be well heated. In this case, it will be “sealed”, well-fried and will be juicy inside. For cooking, it is best to use a pan with a non-stick coating. In this case, you can fry without using oil. It is better to turn over when a crust forms on the fish. To make the fish golden, you need to turn it over several times.

Battered fish


  • Fish fillet – 500 gr;
  • Vegetable oil – to taste;
  • Chicken egg – 3 pieces;
  • Milk – 200 ml;
  • Salt – to taste;
  • Ground black pepper – to taste;
  • Spices – to taste;
  • Wheat flour – 200 gr.

Cooking method:

Wash the fish fillet, cut, salt, pepper and season with spices. Leave the fish to infuse.

While the fish is picking up spices and salt, it is necessary to prepare the batter. To do this, beat the eggs, add salt, milk, mix everything. Then gradually add flour, constantly stirring the batter. It is very important to prevent the formation of lumps.

Dip the fish in batter and put it on a heated frying pan. Fry in refined sunflower oil for 5-7 minutes over medium heat until golden brown. Then turn the fish over to the other side and fry the same amount more.