How to properly and quickly fry frozen fish, fish fillets in a pan: step -by -step recipe, culinary tips. Is it possible to fry frozen fish without defrosting?

Let's talk about the rules on how to fry frozen fish.

It is not always possible to buy fresh fish, so a frozen product will be a good option. But its preference should be given to fish with shock (dry) frost, then it loses the smallest amount of liquid and does not shrink as soon as it thaws again. It is important to know the culinary subtleties how to fry frozen fish correctly, so as not to get half a boiled piece that sticks to a pan and breaks up. We will tell about all the secrets and principles of frying fish in this article.

Is it possible to fry frozen fish, fish fillet without defrosting?

To fence frozen fish with pieces, a whole carcass or in the form of a fillet without preliminary defrosting is not recommended!

• Firstly, this is not frying, but fish extinguishing is obtained. First, excess moisture evaporates, and then only a crust forms.
• Secondly, some species of fish simply fall apart. For example, a milk. Hek will turn into porridge completely. Steaks, for example, teeth, stick and blur in a pan if you fry them frozen.
• For fillet, partial, surface defrosting is acceptable. That is, wash the fillet under running water so that there is no icy crust. Slide and leave for a while. Since it is thinner, then excess moisture will come out with a boot.

To correctly fry frozen fish, it must be correctly defrosted: Features of defrosting

• The most popular option to quickly fry frozen fish is to defrost it at room temperature. 1-1.5 hours enough.
• But to prevent loss of fish quality , it is better to defrost it in the cold and slowly.Since bacteria can multiply very quickly after the cold is warm. It is best to put pieces in a vacuum package or a whole fish in a bag on a plate, leaving in the refrigerator at night.
• Water will speed up the process even more. Dear the fish In cold (!) Water And change her when she becomes icy. 30-40 minutes are enough. In no case do not use hot water - the taste and structure of the meat will deteriorate.
• Salt perfectly accelerates the process of defrosting! Add 0.5 tbsp. l. Salt into water for sea fish and ¼ tbsp. l. For river. Salt soaks fish and makes its meat denser, which is important when frying fillet.

Tip: If you are going to cook fish with portioned pieces, you should not completely defrost it. Let the carcass be a little at room temperature for about 20-30 minutes, cut and sprinkle with salt (or lower it into salted water). When cutting, the fish should not crumble, which means that it was not thawed enough.

Basic principles, how to fry frozen fish, fillet is not a pan

Almost any fish is suitable for frying in a pan, if you observe culinary principles. Such types of river fish are best suited: pike, bream, carp, perch, carp, som, pike perch and rudd. From the sea: Hyk, pollock, cod, flounder, plague. And of course, pink salmon, mackerel, trout and mowing are great in a pan!

Basic principles, how to fry frozen fish:

• Remove excess moisture from the fish! It must not only be defrosted so that the water does not appear in the process of preparation, but also dry well with a paper towel;
• Do not fry the fish for too long, just get a beautiful brown crust on both sides;
• Always put the fish on a hot pan, Otherwise, fish meat may stick;
• It is better to take a pan with a thick bottom, cast -iron dishes are ideal;
• Do not cover the fish with a lid Excess moisture when frying is not needed;
• If you use gross rye flour, you will get especially crispy crust;
• For a delicate bat, use corn flour or mix in one proportion with a wheat product;
• As an alternative to simple flour, pieces of fish fillet without skin can be dipped in a beaten egg and fry in crackers.

How to properly and quickly fry frozen fish, fish fillets in a pan: Culinary advice

We offer the main secrets of cooking, how to fry frozen fish or fillet:

• Salt correctly. We salt large fish in front of the hot and let stand a little (up to 15-20 minutes). Small fish and fillets can not be salted - add salt to flour or batter.

Tip: lower the fish into a sweet-salt solution. For 1 liter of water, 1 tbsp. l. Salt and sugar. The taste of fish meat will improve, it will become denser. This is very important for frying fillet - its consistency will become denser, it will not stick and fall apart in a pan.

• You can’t spoil the fish with oil! The level of fat should reach almost the middle of the height of the carcass or pieces.

Important: a best friend of fried fish is butter! Add it at the end of frying and languish the fish for several minutes on each side. The taste will be more refined.

• The rule of three p - Salt, pepper and acidify. The fish does not need a large number of spices, but if you want to add your favorite seasonings, it is not prohibited. The sourness, on the other hand, gives the meat elasticity and it does not break up. In addition, lemon juice removes an unpleasant odor, vinegar is suitable for extreme cases.

Tip: But the lemon is more fried, not raw fish! Add its juice almost at the very end of cooking, or immediately before serving. Then the taste will be original, the taste of meat and spices will enhance.

• Do not forget about greenery. The fish is combined with any kind of greenery, but the parsley saturates it with more refined notes.
• If you fry a whole carcass, then make cuts on both sides to saturate the meat with spices inside.

These tips are especially relevant for defrosted fish to make it juicy and tasty. But they are also suitable for cooking fresh fish.

How to properly and quickly fry frozen fish in a pan: step -by -step recipe

If you plan to fry frozen fish, which was not pre -processed, then you need to remove the scales, internal organs and cut the fins. It is more convenient to do this when the fish was not completely defrosted. And I thawed enough to go to the blade.

Important: in some types you need to remove the skin - otherwise it will be bitter. This applies to flounder and eel.

Prepare:

• Fish carcass weighing about 1-1.2 kg
• Lemon - 0.5 pcs.
• A mixture of peppers - 1 tsp.
• Parsley - 30 g
• Butter - 50 g
• Vegetable oil for frying-2-3 tbsp. l.
• Water - 1 liter
• Salt - 1 tbsp. l.
• Sugar - 1 tbsp. l.

Cooking process:

1. We plunge the thawed and cut fish for 10-15 minutes in a sweet-salt solution. If you fry a whole carcass, then make cruciate cuts on both sides to soak the meat inside.
2. In the meantime, grind parsley (you can use any other greens), squeeze the juice from the lemon.
3. Prepare the flour on a panel for panning and, if you like spices for fish, add them to flour - they will not be superfluous.
4. Pour the oil into the pan. It is possible in cold, but be sure to dry. Do not spare fat for fish. Its amount depends on the size of pieces of the carcass.
5. Remove the fish from the brine, dry the wipes well from moisture! Grate with pepper and favorite seasonings. Run in flour or panning crackers, shake off excess.
6. The oil should be hot and well -warmed. We have pieces of fish so that they do not touch each other. Fry on each side until golden crust over medium heat.
7. 5 minutes before the end - add butter. When it melts, add chopped greens. Tash in this fish on each side for 2 minutes, regularly pouring with oil sauce.
8. In the end, pour in lemon juice. For 5-10 seconds, withstand the fish from one side and the other to soak with lemon juice. Remove and decorate at your discretion with greens or slices of lemon.

Video: How to fry the delicious frozen fish?

How many minutes to fry frozen fish in a pan?

The duration of cooking directly depends on the type of fish and on the size of the pieces to which you will cut it.

• On average, fry frozen fish in a pan costs no more than 8-10 minutes on each side. To make sure that the fish was fried, you can carefully pierce a large piece closer to the bone with a fork - the meat should be soft.
• If the pieces are not very large, enough 6-7 minutes.
• To make the meat of the fish juicier, at the end of the frying, cover with a lid. After a minute, turn off the fire and leave to stand for 2-3 minutes.
• The whole carcass should be kept for about 15 minutes on one side and 7-8 minutes on the other.

Important: if you fry the whole fish, focus on the roasting of the thick part (near the head), and not at the tail.

How to properly and quickly fry frozen fish fillet in a pan: step -by -step recipe

We offer to cook fish fillet in batter. This method is suitable to fry any frozen fish. The taste will be divine, and the meat will be juicy. But for the capage fillet is much more important, since it has the ability to break up and lose shape. You can buy a ready -made carcass by simply cutting it into portioned pieces, or to separate the fish on your own, separating the meat from bones and skin. If desired, the skin can be left, but you need to fry on its part a little longer.

Necessary:

• 600 g fillet
• 2 eggs
• 2 tbsp. l. vegetable oil
• 1 tbsp. l. butter
• 0.5 tsp. Salt
• ¼ tsp. ground pepper
• 2 tbsp. l. mayonnaise, sour cream or yogurt
• 4 tbsp. l. flour
• 2 tbsp. l. breadcrumbs (not necessarily)

Preparation:

1. To fry frozen fish fillet, we will repeat, do not. Previously, it must be thawed naturally in the refrigerator for at least 6 hours. Or rinse under cold running water and soak in a salt solution. Glue the fillet with dry paper.
2. Make a batter of eggs, salt, pepper and mayonnaise. If you follow the figure, then you can replace it with sour cream or yogurt. Beat, add flour and mix thoroughly. Lower the fillet and roll each piece. To get a crunchy crust, dip them in breadcrumbs.
3. Heat the oil in a pan to a light haze. Fry the fillet over medium heat until the crust forms on the bottom of the side.
4. As soon as the fillet is browned, add the butter to the pan and let it fry a little. Turn over to the other side. Fry the fish, pouring it with hot oil from time to time.

How many minutes to fry frozen fish fillet in a pan?

To correctly fry the frozen fish fillet, you need to know the cooking time. Of course, it is worth considering personal preferences-someone loves more juicy meat, and someone with a crispy crust.

• Fillet is much thinner than a carcass of fish or its pieces. Therefore, the cooking time is shorter-up to 5-7 minutes on each side. See to get a golden crust.
• If you prepare the fillet as a whole, then increase the time to 8-10 minutes.
• If the pieces of fish are small and thin, 3-4 minutes are enough.
• On the back of the fillet, you need to fry 1-1.5 minutes less to just get a crust.

If you still want to fry frozen fish or fillet without preliminary defrosting, then slightly increase the cooking time so that excess moisture can evaporate. And use the batter that protect the pieces from softening.

Video: How to delightly fry frozen fish or fish fillet?