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 on 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 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.
• Dip each fish piece 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 taste divine. Dietitians and many chefs do not advise doing this. Different fats have different boiling points, 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.

• Fry the fish over fairly high heat so that a golden brown crust forms on its surface faster. This is an important point, because thanks to the fried crust, the fish juice does not leak out, 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 a 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; the best side dish is

You can talk endlessly about fish, given that it inhabits most of the planet - the world's oceans.

To this you can also add fresh water bodies.

But at the moment we will focus on one aspect: fish is one of the most important sources of food for people, and in some countries its consumption as a food product occupies an absolutely leading position.

For example, each Japanese eats an average of 70 kg of fish per year.

In Russia, this figure is much more modest - 24 kg.

Every hour, up to one million tons of fish are caught in the world's oceans, and this does not take into account the fact that in recent decades it has been actively grown in artificial reservoirs.

The nutritional value of fish lies primarily in the special structure of the protein, which, despite its high calorie content, is easily absorbed by the human body, without aggravating consequences. Fish contains the entire complex of vitamins and minerals vital for humans, and at the same time it is a source of all unsaturated fatty acids. Such a voluminous combination, which almost completely satisfies a person’s needs for restoring strength and maintaining the body’s performance, is perhaps rarely found in other natural products.

It is known that in the process of culinary processing, of course, all products lose their valuable properties to a greater or lesser extent. Therefore, the first priority of professionals and homemakers in the kitchen is to find the best way to prepare dishes that simultaneously preserve the nutritional value of the food, while highlighting all the best flavors of the fish.

How to fry fish in a frying pan - basic technological principles

Even with the advent of cooking in its modern understanding, the basic methods of cooking fish have not changed dramatically. It is poached, boiled, stewed, baked and fried.

Each of the listed cooking methods is a fairly voluminous topic, so we will focus on one of them, the most common - frying fish in a frying pan.

For this method, it is recommended to use only fresh fish. Large carcasses are cleaned, washed and cut into pieces, with bones or, after removing them, fillet is prepared, then cut into portions. Small types of fish are cleaned, removing scales, gills and entrails, washed and fried whole, with the head on.

In every cuisine of the world, the assortment of fish dishes includes fried fish, apparently as the most favorite way of preparing it.

For frying, choose fattier varieties of fish. This is due to the fact that with a low fat content, the flesh of the fish carcass becomes dry and crumbles. But in the case when there is no need to choose a type of fish, and the desire to eat personalized fried fish is too great, housewives who have not closely studied the technology of preparing fish dishes begin to look for the answer to why fish crumbles when frying, how to fry fish in a frying pan? In flour or in batter (leison) - this is the fastest and easiest way to solve the problem.

How to fry fish in a frying pan in flour

It is not difficult to guess that frying is the most vulnerable way of processing food, during which a significant part, first of all, of the vitamins contained in the food is lost. Of course, such losses cannot be completely eliminated, but it is possible to preserve at least some of the beneficial properties of food if you have some knowledge of cooking technology.

Dredging fish in flour before frying is one way to preserve vitamins. The flour crust that forms during frying prevents the release of vitamins from the fish pulp and at the same time gives the dish the appearance and taste that everyone loves. The main thing is not to overdo it so that the flour shell does not burn.

The next important point when frying fish, which also deserves attention, is the choice of fat; the topic is also quite extensive and requires separate consideration. Let's touch only on some of its aspects related to the question of how to fry fish in a frying pan.

In a good frying pan with a non-stick coating, you can fry fish without using fat, but there is a nuance here - depending on the type of oil, fried fish receives additional flavor nuances.

Some types of fish retain their specific odor, even despite pre-treatment. If this smell is perceived with pleasure (and there are many such fish lovers!), then use ordinary refined oil, which does not smoke at high temperatures. If you prefer the smell of olives more than the smell of fried fish, use Extra Virginia oil for frying. You can use high quality margarine. But real professionals advise using butter when frying fish. In this case, you need to place a piece of butter under the fish, turning it over to the other side, after frying on one side in vegetable oil with a neutral taste. Natural butter gives a special, delicate taste. In addition, being a product of dairy origin, butter, like all dairy products, successfully removes extraneous odors due to its chemical composition.

How long to fry fish

If the cave ancestors fried fish on hot volcanic stones and did not think about how long to fry the fish so as not to become infected with those harmful microorganisms that sometimes settle in marine, and especially river inhabitants, what are utensils and how to fry fish in a frying pan, then modern requirements sanitary standards for its processing and storage are a prerequisite.

Before cooking, river fish must be kept in ice water to remove the specific smell of mud and river algae. Since fresh water bodies are the most favorable habitat for various invisible inhabitants of the earth's fauna than the salt water of the seas and oceans, the issue of pre-treatment of river and migratory fish must be treated with special attention. After soaking in fresh water and removing the smell of mud, treat the river catch with a strong salt solution. An alternative way to disinfect fish is to treat alcohol-containing products: wipe large carcasses with vodka or sprinkle with alcohol vinegar, leave for half an hour (preferably in the refrigerator), rinse the fish again under running water and proceed to direct cooking without fear of unpleasant consequences.

To be absolutely sure of safety, fry the fish at a temperature not lower than 150ºϹ, for at least 10-15 minutes, depending on the size of the fish, followed by finishing in the oven at a temperature of 220ºϹ, for five minutes. If you are not going to finish frying the fish in the oven, then fry it in a frying pan, turning it on both sides twice. In this case, it is better to carry out the first frying with the lid closed so that the product undergoes preliminary and serious steam treatment. Then remove the lid and fry a second time until crispy.

Recipe 1. Fried pelengas with onions, in a “cheese coat”

This fish belongs to the mullet family. Pelengas is a fish that is tasty without any additives, and if you want to supplement a fish dish with other ingredients, then choose neutral products to highlight the taste of the fish itself.

Grated cheese (any hard type) 600 g

Butter 82.5% 120 g

Chopped onion 0.5 kg

Flour for breading

Oil for frying 150 g

Clean a large carcass from scales, remove the gills, make an incision on the abdomen and remove the entrails. Rinse the abdomen. Large fish can be split in half along the spine. In this case, you need to make an additional cut on the back and separate the flesh from the ridge, which, together with the fins, tail and head, is used to prepare fish soup. Cut into portions, place them in a stainless steel bowl and sprinkle with salt. Leave to salt for fifteen minutes. Heat the pan and pour plenty of oil so that the fish pieces are half immersed in it. Dredge the fish in a plate with flour and place it in the pan when the oil begins to smoke slightly. Fry on both sides and transfer to parchment. Take another frying pan, heat it up again and sauté the chopped onion in butter. Place pieces of pelengas on top and sprinkle them with grated cheese. Cover with a lid and keep on low heat until the cheese melts. If desired, you can add chopped dill and chopped garlic.

Recipe 2. Pike perch with creamy wine sauce

Lemon juice 200 ml

Pike perch fillet 6 steaks 150 g each

Oil (butter and vegetable) for frying

Flour for breading

To prepare the sauce:

White wine, dry 150 ml

Cream, heavy 225 ml

Nutmeg, ground 3 g

Place the prepared steaks in a container and cover with lemon juice for twenty minutes. Combine breading flour with salt, nutmeg and pepper. Remove the liquid from the steaks and dry them with a napkin. Roll in the prepared flour mixture and start frying: first in heated refined oil, and then, turning over, place 20-25 g of butter under each piece. When frying on the other side, cover the pan with a lid. In a saucepan, heat the cream to 40-50ºϹ, dissolve salt and sugar in it, season with spices. Pour in the beaten eggs in a thin stream, stirring continuously, and heat the sauce to a boil. Pour in the wine and cook for another 5-6 minutes. When removing from the stove, you can add herbs if you wish. Serve hot with fish.

Recipe 3. Milk hake with tomato and vegetables

Hake carcasses (without head) 4 pcs.

Flour (including for sautéing) 180 g

Tomato juice 300 ml

Dill, chopped 100 g

Spread (72.5%) 200 g

Salt the prepared small carcasses and dry with a napkin after twenty minutes. Fry in hot fat on both sides, first rolling them in flour. Chop the peeled onion and cut the carrots into small cubes. Sauté vegetables until soft, add flour.

Add tomato juice to taste with sugar, salt and spices; pour it into the sautéed vegetables and bring to a boil. Pour the prepared sauce over the fried fish and simmer for 30-40 minutes, adding greens and bay leaves at the end.

Serve mashed potatoes or boiled rice as a side dish.

Recipe 4. Pollock in batter

Pollock fillet 1.2 kg

Apple cider vinegar 100 ml

Soy sauce 25 ml

Rosemary 3-4 sprigs

Sour cream (25%) 200 g

Chopped thyme 50 g

Ground white pepper 5 g

Sesame seeds, roasted 100 g

Frying spread 200 g

Cut the pollock meat into strips or cubes, place in a container and marinate with honey, salt, vinegar and soy sauce. Mix the pieces with the marinade, put them in a plastic bag, and put fresh rosemary sprigs in it. The bag can be left in the refrigerator overnight, sealed tightly.

Immediately before frying, combine sour cream with flour, blend with a blender, adding spices, thyme and fried sesame seeds.

Drain the marinated fish pieces with a napkin, bread them in flour and, dipping each piece in the prepared batter, place them into boiling fat with tongs, frying until done.

Recipe 5. Fried trout with lemon and olives

Trout steaks 2 pcs.

Lemon slices 4 pcs.

Butter, melted 60 g

Olive oil (for frying) 75 ml

Ground almonds 50 g

Salt, ground pepper mixture

Sprinkle trout steaks washed and lightly dried with napkins with lemon juice and roll in flour combined with spices, nuts, and salt. Heat the oil and fry the steaks, 10 minutes on each side. Cover the pan with a lid for 5 minutes to steam the fish, and then fry it again on both sides for 2-3 minutes with the lid open, until a crust forms.

Serve with lemon slices, olives cut into rings, and drizzle with hot oil.

Before frying fish in a pan in flour, wash it and sprinkle with lemon juice to remove the smell.

After cooking fish, rub the cutting board, knives and utensils with lemon peel or vinegar.

It is better to remove waste from fish cleaning from the premises immediately after processing. This is an extremely dangerous source of infection.

Fish can and should be included in children's diets, but children should not eat fried fish. Boil a piece of pulp especially for them. If a child refuses to eat fish because of its smell, add lemon zest, bay leaves, and more herbs to the fish broth, or combine the fish broth with chicken so that the baby does not notice anything, and prepare meatballs with rice from the fish meat.

Then, once the fish has defrosted, you need to quickly rinse it under running water, quickly so that it does not collect a lot of liquid.

Now you need to carefully walk your fingers along the inside and check if there are any bones left; if so, then you need to remove them, it is best to do this with tweezers.

Then you need to salt and pepper the fillet and add the spices you need, rub it all well on the fillet. Then you can pour the juice squeezed from the lemon over it.

Prepare the breading mixture. There may be several options:
A) Breadcrumbs: sold in stores, but you can make it yourself by drying pieces of bread in the oven and grinding them in a coffee grinder;
b) Batter: batter, which is made from a glass of water, a pinch of salt, a beaten egg and 5 tbsp. flour. Add flour last and little by little. The dough should have the consistency of pancakes;
V) Classic breading: The fish pieces are dredged first in beaten egg and then in flour just before they go into the frying pan. Place two large plates side by side;
d) You can use regular flour or starch, or mix flour and starch 1 to 1 in a plate and roll the fillet in this mixture on all sides.

Heat a sufficient amount of oil in a frying pan and place the fillet top down, immediately reduce the heat to slightly below medium and cook for 4-6 minutes, do not immediately try to lift the fish or turn it over, it will move away from the frying pan when necessary.

After 4-6 minutes, you need to turn the fillet over and cook for about the same amount or a little more, it all depends on the thickness of your fillet and the degree of frying of the crust that you like, the main thing is not to dry out the fish! That, in fact, is all the wisdom!

Classic: fry fish breaded in flour

1. Pat the fillet dry with a paper towel. This, of course, must be done after you have rinsed it with cold water.

2. Pour flour, salt, pepper and spices into the bag. Mix thoroughly. If you have more than one fillet, adjust the seasoning accordingly.

3. Add fish and shake to coat with mixture. Once the tilapia is sufficiently coated, remove it from the bag and shake off any excess mixture.

4. Heat olive oil in a skillet over medium heat until hot. You can use other oils, but olive oil is delicious and one of the healthiest oils.

5. Place the flour-coated fillets in the pan. Fry for 2 minutes per pan or until done.

6. Remove from pan and place on paper towel to remove excess oil. The fish will be ready by the time you set the table.

7. Serve hot with side dishes and tartar sauce or hot pepper sauce.

Deep-fried fish fillet

1. Heat the oil in a 3-4 liter frying pan to at least 190 ° C. You can check the readiness of the oil by splashing a couple of drops of water into it; the oil should crackle loudly.

2. Roll dry defrosted fish in flour. Shake off any excess flour and let the fillets rest on a rack or wax paper for 5 to 10 minutes.

• Dredge the fillet in flour again. As before, shake off excess flour. Now the fish is ready to fry!

3. Fry the oil. Place no more than two pieces of fillet into the pan at a time, as more can significantly reduce the temperature of the oil, and the fish will become saturated with it. Turn the fillets once during cooking.

• After 4 minutes the fish should be ready: white and easily separated flesh in the thickest part of the fillet. Don't overcook!

4. Remove excess oil by resting each fillet on a paper towel for a few seconds before serving immediately.

5. Garnish with sauce and garnish for flavor and presentation.

Bon appetit!

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.

By the way, 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.
Based on materials from vopros-kote.com, ru.wikihow.com

Housewives often think about how to fry fish in a frying pan simply, tasty and without unnecessary fuss. It’s worth making a reservation right away: if you use whole carcasses, it’s unlikely that you’ll be able to do it without any hassle. In this case, your best bet is to buy the fillets right away. Today the store also has fish already cut into portioned steaks. The recipes offered in this collection will allow you to fry them deliciously and simply. After all, the principle will be approximately the same for both whole carcasses and pieces.

Fried crucian carp, cut into pieces

There are a variety of delicious recipes for cooking fish in an ordinary frying pan. The option proposed below is just one of a great many. He suggests frying the steaks in flour in a frying pan. Fried fresh crucian carp is very tasty. The meat of this freshwater fish is tender and sweetish. You can cook crucian carp for your family for lunch or dinner. They eat fried crucian carp without haste, as they contain a lot of small bones. Properly cooked crucian carp are so tasty that even the large presence of small bones in their meat does not spoil the appetite.

Cooking time -40 minutes.

Number of servings - 3.

Ingredients

Simple frying of fish (crucian carp) in a frying pan according to the proposed recipe involves using the following set of ingredients:

• fresh crucian carp - 3 pcs. (average size);
• flour - 2 tbsp. l.;
• ground pepper;
• salt;
• vegetable oil.

Cooking method

Cooking delicious fish (crucian carp) in a frying pan with a lot of small bones is not so difficult. Do not worry! The main thing is to follow the principle of preparing the product according to the recipe with the photo.

1. Let's get down to business and fry the fish in pieces in a frying pan according to the proposed recipe. Start by preparing all the necessary components of the dish.

We clean the crucian carp from scales. Fresh crucian carp scales can be easily removed. Place the fish in the kitchen sink lined with cellophane to make it easier to clean up the fish scales. Having removed the scales from the crucian carp, we remove the cellophane and waste. Then we place the cleaned crucian carp under a stream of cool water to wash off the stuck scales.

After cutting the carcass, discard the insides along with the black inner films. Don't forget to cut out the gills from the heads. We again bring the crucian carp under running water to wash off the blood from the fish, and then dry the carcasses with a paper towel.

Now cut the crucian carp into pieces. Salt the steaks to your liking.

Before frying, we will bread the crucian carp with flour mixed with ground black pepper. Pour a couple of tablespoons of sifted flour into a flat plate. Add spices on top.

Add white sesame seeds to the breading.

Dip steaks in breading.

Place the crucian carp in a frying pan heated with refined oil. The oil should be heated well enough so that the pieces of crucian carp quickly become covered with a crust, which retains juiciness in the fried dish. As soon as light smoke appears above the frying pan with oil, immediately place the prepared pieces into it. When the steaks are golden brown on the underside, turn them back side down and fry the raw side.

On a note! Place the fried pieces of crucian carp on paper napkins for a minute to remove excess fat.

Ready! Now transfer the dish to portioned plates and serve with vegetables or other side dishes. This is how fried fish in a frying pan is prepared simply and very quickly according to the recipe with photo.

Fried silver carp

Below, for beginner cooks, step-by-step instructions are offered that will help you deliciously fry fish in a frying pan according to a simple recipe. There is no need for rare products here, and therefore everything is clear on an intuitive level.

Cooking time – 1.5 hours.

Number of servings – 8.

Ingredients

What products are needed to cook incredibly tasty fish in a frying pan according to a recipe with a photo? The list will pleasantly surprise you with its minimalism:

• silver carp – 1 pc. (weighing 4-5 kg);
• flour – 200 g;
• lemon – 1 pc.;
• spices for fish and salt - to taste;
• refined vegetable oil - for frying.

Cooking method

This delicious fish is prepared in a regular or grilled frying pan using a recipe with flour that is incredibly simple and easy. However, the result will amaze you with its amazing subtle taste. This dish is good both on its own and as an addition to a variety of side dishes.

1. The first step is to prepare the product. Gut the carcass, removing all the insides. Cut off the head and tail - they should not be fried. Cut off the fins and discard them. Clean the scales. Rinse the silver carp under running water.

On a note! Don't rush to throw away the head and tail. From them you can cook an amazing rich fish soup or fish soup.

Cut the workpiece into portioned pieces about 2-3 cm thick. Sprinkle the prepared silver carp slices with salt and fish spices. Sprinkle lemon juice over everything. Leave the slices in this form for marinating for an hour.

Bread the silver carp in sifted flour. Heat refined vegetable oil in a frying pan. Place the fish in it and fry on both sides for 8-10 minutes.

This is how simple and unpretentiously this fish in flour is prepared in a frying pan according to the recipe without unnecessary ingredients and hassles.

Fried pike perch fillet

If you, your family or guests do not like fiddling with bones in fish, then this recipe will probably be interesting for you. Tender and incredibly tasty pike perch fillet in a frying pan according to a quick recipe with a photo is prepared in no time, but it flies off the table no less quickly.

Cooking time – 20 minutes.

Number of servings – 4.

Ingredients

To cook juicy and appetizing fish fillet in a frying pan according to the recipe with photo, you need:

• pike perch fillet – 600 g;
• corn flakes – 250 g;
• salt – 1 tsp;
• seasonings - to taste;
• oil.

Cooking method

If you have never done this before and do not know how to fry fish in a frying pan (in particular, pike perch fillet), then follow the step-by-step recipe with photos.

Turn the pike perch fillet over and fry on the other side, also until an appetizing golden crust appears.

The dish is ready! This is how to make fish fried in a frying pan in a “one-two punch” according to the recipe with photo. All that remains is to serve the fish beautifully, placing it on lettuce leaves. It is recommended to sprinkle the pike perch fillet with sesame seeds on top.

Video recipes

If you are still thinking about how to cook fish tasty, quickly and inexpensively for the family budget, the video recipes presented in the selection below will be excellent tips and “lifesavers”:

Only cooked fried fish is loved by many people, because it has such a unique taste and incredible aroma.

Today we will tell you how to fry river fish in a frying pan and give some valuable tips that will make your dish even tastier. Such a fish will become a real decoration for any table, even a holiday one, and your family and friends will increasingly ask you to cook it again.

Most often in our stores you can find oceanic fish species. It is they that housewives constantly prepare in a variety of ways and serve both for everyday and festive tables.

Many people have a rather biased attitude towards river fish. Most often this is a rather small fish, which has a huge number of bones and smells strongly of mud. To an inexperienced cook, it may seem that such fish is simply impossible to cook tasty.

In fact, this is not so, you just need to know some rules that will allow you to get rid of the negative qualities of such fish and end up with a truly magnificent dish, since it will be cooked correctly!

How to remove the unpleasant smell of river fish

So, first, let's talk about what scares a large number of people away from river fish - the smell of mud. This not very pleasant aroma appears due to the living conditions of the fish and the characteristics of its diet.

If you really are so disgusted by this minor odor, then you can use a trick and disguise it. For this we need a lemon, or rather its juice.

Below we have presented you with a recipe for preparing river fish. At the moment when the preparation of the carcass is completed and all that remains is to debon it and fry it, you need to pour lemon juice over it on all sides.

After this, we leave our fish to marinate for half an hour and continue cooking further. If you don’t have too much time and you simply don’t have thirty minutes, then this is not a problem. In this case, we recommend pouring lemon juice over the finished carcass; this will cover the smell of mud and complement the overall flavor profile.

Solving the problem of bony river fish

Another not very pleasant point that concerns river fish, and especially its small varieties, is the abundance of small bones. Most often, this problem is faced by those cooks who prepare crucian carp - a truly tasty fish with a simply gigantic amount of bones.

Naturally, we will not remove them, but will make sure that the bones are not felt at all when eaten. To do this, use a sharp knife to make deep cuts up to the ridge. The more of them there are, the more invisible the presence of bones in the fish will become. This advice will be especially useful when it comes to cooking whole fish.

In addition, the high temperature at which we will fry our fish will help us camouflage the bones. Under its influence, the bones become more fragile and are almost invisible when eating this delicacy.

River fish fried in a frying pan

Ingredients

• River fish – 1.5 kg + -
• - 1 glass + -
• - taste + -
• - for frying + -

How to properly fry river fish in a frying pan

1. The first thing we need to do is get rid of the scales. This can be done in two ways: using a knife or using a special scraper. In the second case, you will save a significant amount of your time, and also avoid contaminating the entire kitchen with scales.
2. Now we need to get rid of the head. Of course, you can cook with it, then you will need to remove the gills. It’s better to simplify your task and just cut it off; anyway, there’s no meat in your head as such, and how much space in this form it will take up in the frying pan is not worth mentioning.
3. We cut off the fins and cut the abdomen. This should be done carefully, since there is a gall bladder inside, which, when ruptured, makes the meat bitter. In addition, caviar can be found in some fish; it is also used for cooking.
4. We wash the carcasses well and make cuts on them to get rid of small bones. Also at this stage you can marinate the fish in lemon juice for half an hour.
5. So, now we move directly to the frying process. Pour our flour, salt and pepper into a flat large plate, mix everything and roll the carcass on all sides. Without flour, the fish will stick to the pan and will not get a crispy crust.
6. Pour oil into a frying pan and heat it. If this is not done, the juice will flow out of the fish, but it will remain closed under a thick crust that forms in just a second.
7. Place the fish rolled in flour in a frying pan and fry for 5-7 minutes, during which time it should form a golden crust. After that, turn it over to the other side and fry the same amount. If the oil is absorbed, then add it; you must not allow the pan to dry out.
8. Place the finished fish on a paper towel to absorb excess fat.

Serve with a side dish or fresh vegetables. Also, a special sauce, such as tartar, is perfect for such fish in its pure form.

By the way, if you are wondering how to fry river fish in a frying pan so that it is a little spicy, then use our advice. In such a situation, garlic will help you; you need to fry a couple of cloves until translucent, remove them, and then fry the fish in the same oil. The garlic will give off all its aroma and pungency, but will not burn.