Kitchens of the world Food calories Cookery Books Kitchen goods

Fried red fish in a pan

Cooking recipes / Top Picks

2 servings
1 hour 15 min

Any type of red fish of the salmon family can be marinated and fried in this way: salmon, trout, sockeye salmon, pink salmon, chinook salmon or chum salmon. Since salmon is a rather fatty variety of red fish in itself, the likelihood of over-drying and burning is almost zero. Salmon after frying will be juicy and tender. It's hard to mess it up. But with drier pink salmon, for example, you should be more careful and constantly monitor the cooking process in order to avoid drying out meat. It is better to fry pink salmon not in a dry frying pan, but in greased sunflower oil. Anyway, whatever kind of red fish you choose, the most important thing here is not to keep the noble fish on fire too long to keep the meat dry. The red fish, fortunately, is cooked quickly enough. I served salmon with lemon wedges. The side dish was a fresh vegetable salad with olive oil. If there is a need to make the dish more satisfying, then you can offer mashed potatoes, boiled rice on the side dish (black or brown rice will look especially good) or couscous with a drop of olive oil and dried proval herbs (oregano, rosemary and basil). Pleasant appetite!

Red fish - 400 gr, Olive oil - 2 tbsp, Lemon juice - 2 tbsp, Garlic - 1 tooth, Hot ground pepper - to taste, Salt - to taste

How to fry red fish in a pan? It is better to take the fish for this recipe fresh, not frozen, it will turn out much tastier. First of all, prepare a marinade for the fish. How to make a marinade? To do this, in a small plate or piano, mix olive oil and pepper to taste. If there is no olive oil, then take the usual vegetable refined.

Peel the garlic clove and crush with the flat side of the knife. It is not worth chopping garlic harder, since it is only needed to aromatize the oil. Add lemon juice to the marinade. Lemon is better squeezed into the marinade through a strainer. This is guaranteed to save him from getting into lemon seeds and unnecessary flesh.

Marinate the fish. How to marinate fish? Wash the fish and dry with paper towels. Cut it into portions, then brush with the resulting marinade on all sides (this is convenient to do with a culinary brush). Tighten the plate with fish with cling film and send to the refrigerator for an hour to marinate.

After an hour, heat the dry pan over a high heat. Then reduce the heat to medium and lay out the fish. Fry the chunks for four minutes on one side.

Turn the fish pieces to the other side and fry for another four minutes. Do not cover the pan with a lid. In general, the roasting time depends on many factors - the size and thickness of the pieces, the type of fish, the type of pan and stove. It is worth focusing on the external signs of fish readiness: the color of the flesh and the appearance of a ruddy crust. Salt the fried fish before serving. Serve hot.

For this recipe, it is better to take not frozen, but fresh fish, otherwise the finished fish risks being dry.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then consider that there are spices that are especially important not to shift (for example, chili peppers).

Use oil with a high smoking temperature for frying! Any oil is useful only until a certain temperature is reached - the point of smoke at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. Unrefined oils, with rare exceptions, have a low smoke point. They have a lot of unfiltered organic particles, which quickly begin to burn. Refined oils are more resistant to heating, and their smoke point is higher. If you are going to cook food in the oven, in a pan or grill, make sure you use oil with a high point of smoke. The most common of the oils with a high point of smoke: refined varieties of sunflower, olive and grape.