Fish in flour in a frying pan with a crust

Very simple and fast with a crispy crust. Fish in flour in a frying pan is perfect for every day and for a festive one. Fish is an essential protein food for humans. It can be cooked in a variety of ways, but the easiest is frying.

Julia M.

Recipe author

Fish in flour in a frying pan with a crust

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Fish (hake, cod, pollock, pangasius, etc.)

Flour

0.5

Vegetable oil

Salt

to taste

Spices are dry

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 7 g

Fats 49 % 44 g

Carbohydrates 43 % 38 g

563 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 20 min

Step 1:
How to fry fish in flour in a frying pan? Prepare the necessary ingredients for this. You can use any fish that you can freely buy in the store. I'm going to fry cod. Clean the fish, gut it, rinse it well in running water.
Step 2:
The fish should be dry. Blot the fish with paper towels and cut into portions. You can cut the fish into steaks, or you can remove the ridge and use fish fillets. I'm going to fry the fillets. It is very convenient when there are no bones in the fish.
Step 3:
In a separate bowl, mix flour with salt and spices. As a spice, take a ready-made set of spices for fish. Mix everything together.
Step 4:
Roll each piece of fish thoroughly in the flour mixture so that it is completely covered with flour. Thanks to this flour breading, the fish will not stick to the pan during frying and an appetizing crispy crust will form on it.
Step 5:
Use a wide frying pan for frying. If there is not enough oil, the fish will not be able to fry properly. Heat the pan well, but so that the oil does not smoke. Watch out for this! If you do not warm up enough, the fish may stick. Lay out the pieces of fish, rolled in flour. The pieces of fish should lie free from each other.
Step 6:
Fry the fish on high heat for 2-3 minutes (depending on the thickness of the piece) on each side. The second side will fry faster than the first. Due to the strong fire, a crust will immediately form and all the juices will remain inside the piece and the fish will be juicy.
Step 7:
Put the finished golden fish on a paper towel to remove the remaining oil from it.
Step 8:
The delicious fish is ready! Serve it with a potato side dish or fresh vegetables. Enjoy your meal!

Never defrost the fish to the end if you have to cut it up! It is best to put it on the bottom shelf of the refrigerator and bring it to a slightly defrosted state. Then any manipulations, starting from cutting into steaks or large pieces and ending with cutting into fillets, will be successful. Completely unfrozen fish when butchered risks turning into a shapeless mass.

You can check whether the oil has warmed up well enough in a frying pan in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.

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