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Fish fried in fur

Fish fried in fur

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By this method the fried fish is very tasty and very juicy, it does not lose its vitamins.

  • 1 kg over
  • 2 eggs
  • 4 tablespoons flour
  • 2 tablespoons milk
  • frying oil
  • salt
  • ground black pepper
  • spices for fish

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Fried fish in fur:

With this method you can fry fish of any type, which has been frozen, or fresh.

First of all, the fish is cleaned of all the entrails and scales, washed well, dried, salted and sprinkled with fish spices. Leave to marinate for 30 minutes. It is cut into large pieces. Each piece is rolled in flour, then in the prepared lesion it is softened on all sides and fried.
in the pan (preheated well) over medium heat on both sides.

Lesion preparation:

In a bowl mix with a fork - eggs with 2 tablespoons flour and 2 tablespoons milk.

Fried trout in a pan

Even if the window of opportunity occasioned by the holiday known to the right people The Good News closed, fish in general (trout in particular) remains one of my favorite foods. Although the cooking options seem to be limited, it is only an appearance. trout it can be prepared in the oven, on the grill (with wood, charcoal or even electric), in a grill pan or even boiled in cream. You can also make soup or borscht from it. Not to mention the brine.

A wonderful one trout soup I ate at the Cheița Trout Farm, as you exit Bicaz towards Lacu Roșu, on the left. The following:

Smoked trout is an ideal ingredient in a potato salad, or you can prepare a spreadable paste to lick on your fingers. I left behind the traditional version of trout in the pan. In the form of slices (if large) or whole (200 - 250 g), rolled in flour / corn / breadcrumbs and then fried in oil until golden and crispy, it is delicious! Especially if it is accompanied by proper watering. I would recommend a Zghihară de Huși, a white, dry wine, only good if it is properly cooled (10 - 12 ˚C) and you are not tempted to make a splash out of it.

Although it is the same, fried trout in a pan sounds better than "trout fried in oil”, But it gives better to PR, on the grounds of healthy food, without fats, without fried foods, without calories. If you are already salivating, read on…

What do you need for 3 servings?

  • 3 trout of 200 - 250 g piece
  • 200 - 250 mL sunflower oil (for frying)
  • 75 g white flour
  • 75 g cornmeal (in addition to the one you put polenta with)
  • ½ lemon - just juice
  • a handful of arugula leaves (for decoration)
  • salt and pepper (both freshly ground) - to taste.

How do you proceed?

First get trout: you buy them from the fishmonger's, trout farm, supermarket, or you fish them yourself (with a fishing permit for the day and outside the prohibition period).

In the second worst case (the first most unfavorable is the one where you go fishing and don't catch anything, and on the way back, through the care of the party and the government all the shops are closed and you also get a fine for what you are looking for). on the street at this time & # 8221, no matter whether you have Basque or not), the fish must be stunned, gutted, washed, desolated and washed again (this time, following the order of operations is desirable).

I burned most of the stages, in the supermarket the fish was already gutted, refrigerated and encased. All that was needed was desoldering, washing, draining and drying (inside - outside) with absorbent towels.

Sprinkle the fish with lemon juice, which you take care to spread everywhere, except on the work table or on the kitchen walls. Let the trout interact with it for about 5-10 minutes. Season (inside - outside) with salt and pepper.

While the citric acid (E 330) in the lemon juice is frying the fish, mix the white flour with the yellow cornstarch and heat the oil in a large pan over medium heat.

Roll the trout one by one through the flour mixture, making sure that they cover the entire outer surface of the fish as evenly as possible.

Then line the fish in the pan with hot oil and wait for it to brown. This wait does not last more than 5-6 minutes.

Now you can turn the fish on the opposite side, without crushing them, without detaching the skin from them and, especially, without spraying with hot oil the more or less close vicinity of the pan. That is, if you ever want to be allowed to approach the cooking machine for purposes other than cleaning and polishing it.

Let the fish fly through the pan (this is a poetic license and should not be taken ad litteram) another 4-5 minutes, after which they are taken out in the same order in which you put them in the semi-oil bath, they drain well and they are placed on a hot plate or directly in the serving plates.

If you do not serve them immediately, cover the plate with fried trout with aluminum foil and wrap it in a clean, dry kitchen towel. You do this thing to keep them warm until you start devouring them. Okay, they will still get cold, because the laws of heat transfer are still in force, but the heat losses in the environment will be considerably reduced.

It can be served in a classic-conservative style, with polenta and garlic sauce, or semi-classic with modernist trends, on an arugula bed and replacing polenta with polenta, and the sauce with yogurt sauce with garlic. If you want to be even cooler than that, replace the trout with trout.

Odorless fried fish: checking a method seen at a culinary show.

Today, dear amateur of delicious dishes, we want to present you the experience of our team & # 8211 odorless fried fish, according to the method seen on TV. Recently, a culinary show showed how to fry fish without smell and without a dirty pan. The idea seemed interesting. So, let's start the experiment. What do we do and what has been proven?


& # 8211 0.5 glass of sifted flour

Note: see Measurement of ingredients


1. I cleaned and gutted the fish. I washed it well, then wiped it off, using a paper towel.

2. Then I combined the sifted flour with the salt and sugar in a food bag. I mixed the dry ingredients. I put the fish in the bag, I turned it around to cover it with dry ingredients.

3. I cut a piece of baking paper, according to the diameter of the pan. I greased the paper with vegetable oil, then I arranged 3-4 fish. Afterwards, we covered the fish with the other side of the paper so that we could get a "pocket". I folded the edges of the "pocket". So the fish is inside.

4. Punch the "pocket" in several places, using the toothpick and put it in a hot dry pan. I fried the fish on both sides for about 5 minutes.

The fish was fried and can be served, but many were dissatisfied. Here's why:

& # 8211 First of all, we would have liked a fried fish with a reddish crust, but it turned out to be a pale and unattractive fish.

& # 8211 Second, the smell of the fish was not so strong, but it was complemented by the smell of burnt paper & # 8211 a very debatable pleasure.

So, in the end, I fried the fish, as in the past, in a hot pan with vegetable oil. Romanian, appetizing and very tasty!

Conclusion: The efficiency of the fish preparation method as in the culinary show is dubious and we do not like it.

Would you have given up an appetizing fish with a reddish crust, fried in a pan with vegetable oil?
Did I whet your appetite? Fry with pleasure by any method, the main one to be to your liking and taste.

Over perfect cooking. How not to stick it to the pan

You have a beautiful and whole fish or several perfect fillets, but the result from the plates, after you cook it, does not look like a good-looking steak at all. There are, however, some secrets that ensure a perfectly cooked fish in the pan that will remain whole at the end.

In a well-heated pan, with very little oil you can get the tastiest portion of fish for a meal. And, take our word for it, it will look just as good as restoring it if you know its secrets and don't let it stick and break when you turn it from side to side.

Fish is a fine and pretentious meat, very easy to spoil if you do not master its technique. The first thing you need to know is that fish is high in protein and less in fat (compared to other types of meat). This means that it can burn easily and can stick like the & ldquoaracetul & rdquo of the pan, with disastrous results in appearance: a whole fish made ferfelita or a fillet transformed into a porridge.

Proteins are to blame for sticking to the pan when the fish is cooked. To avoid this you have to cook it fast on the fire strong enough, so that the proteins begin to coagulate rapidly.

Start with a well-heated pan, on medium to high heat, and a fish without a trace of water on it. You know that the pan is well heated if when you put a few drops of water in it they start to boil immediately and evaporate in a few seconds.

Make sure the fish is kept at room temperature. If it is too cold, the temperature in the pan will drop suddenly when you add it and it will take longer until it returns to the optimum heat that will fry the fish quickly.

Put just a little oil or butter in the pan. Enough to cover the base of the pan with a thin film. Let the oil heat up before you put the fish.

Place the fillet with the skin side down. This is the basic rule, but some chefs claim that it is better to place the pieces of fish with the skinless side down, directly on the hot pan. Explication? The meat will remain juicy, because the hot pan will push the internal juices up, and when you turn it over, the skin will prevent them from leaking.

Do not turn the fish too often from one side to the other. In fact, it is best to observe when the skin or flesh begins to rise on the edges and surface of the pan. Then it's the best time to turn the net on the other side and you will get a minimum of resistance from it, without waking up that the skin is stuck to the pan.

Don't overcook the fish. Once you turn it, leave it until it becomes firm and opaque, without coming off in strips.

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Fish stewed with vegetables & # 8211 a special recipe, which will please everyone!

We present you a delicious fish recipe, stewed with vegetables. It is obtained particularly fragrant and appetizing. It is perfect to be served both as a main hot dish and as an appetizer. Enjoy your loved ones with a special delight, which will be to everyone's liking.


-500 g cod fillets (or other fish to taste)

-5 tablespoons vegetable oil

-1 tablespoon apple cider vinegar or wine

-1 teaspoon ground red pepper


1. Cut the fish into 12 pieces of the same size.

2. Mix the flour with 0.5 teaspoon of salt and 0.5 teaspoon of ground red pepper.

3. Pour 3 tablespoons of oil into a pan and put them on the fire. Make a moderate fire.

4. Pass each piece of fish through the flour mixture so that it covers it on all sides.

5. Fry the fish in a hot oil pan for 3 minutes on each side. Arrange the fried fish in a deeper bowl.

6. Peel and cut the onion in half into slices. Peel a squash, grate it and squeeze the juice. Cut the garlic into slices and the tomatoes into large cubes.

7. Add 2 more tablespoons of oil and chopped vegetables to the pan in which the fish was fried. Stir-fry for 10 minutes. Stir regularly.

8. Add 0.5 teaspoon of salt, sugar, vinegar and tomato paste to the pan. Mix well.

9. Pour 500 ml of water into the pan and mix. Bring to a boil. Boil for 5 minutes, then take the pan off the heat and pour the marinade obtained (hot) into the bowl with the fried fish.

10. Cover the dish with a lid and leave it at room temperature for 10 minutes. Arrange 3 pieces of fish in the plates and cover it with vegetables. Served cold the fish will be much more delicious.

Note: If you want to get a particularly delicious appetizer, put the fish with the marinade in the fridge overnight. From the amount of ingredients presented above, you get 4 servings of fish.

Fish Fried In Crumb Crust.

Take the fish out of the freezer the night before and let it thaw.

The next day, cut the head, tail and fins, split and clean the intestines, then wash the fish well, thus cleaning and cutting into pieces of the desired size.

Sprinkle salt over each piece of fish and let it drain for about 10 minutes, or you can wipe them with absorbent kitchen paper towels to absorb the excess water and then salt them.

Put plenty of breadcrumbs on a plate and pass the fish through it, turning them on all sides so that the breadcrumbs catch well.

Beat the frying oil in a pan.

When hot, add the fish pieces one at a time.

Fry on one side and then on the other.

Take out the pieces of fish one by one and place them on a plate sprinkled with kitchen paper to absorb the excess oil.

Finish frying each piece of fish and then you can serve them with a polenta and garlic sauce.