Fillet of fish in a frying pan

Fish fillets will make a delicious and quick dinner. Such fillets can be cooked not only in a frying pan, but also in the oven. Any fish is suitable for this dish - red or white. Another thing is that red fish tastes better baked than fried. But there is no dispute about tastes.

Maria

The author of the recipe

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Composition / ingredients

servings:

Fish fillet

300

Eggs

Flour

Vegetable oil

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 12 g

Fats 50 % 16 g

Carbohydrates 13 % 4 g

246 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 35 min

Step 1:
How to make fish fillets in a frying pan? Prepare the ingredients. We will need: fish fillet (pressed or fresh); flour for breading; egg for batter; ground black pepper and salt.
Step 2:
Wash the fish fillets, dry them with napkins. If the fillet is pressed portioned, then it is not necessary to defrost, otherwise it will break into pieces.
Step 3:
Pour flour into a separate flat plate. Add a pinch of salt and ground black pepper to the flour, mix.
Step 4:
In a bowl, break an egg, add a pinch of salt and whisk with a fork until smooth.
Step 5:
Roll the fish fillet on all sides in flour.
Step 6:
Then dip the fillets in the egg from all sides.
Step 7:
Put the fillets in a hot frying pan and fry in vegetable oil on both sides until golden brown. If I have a little beaten egg left, I gradually distribute it throughout the fish.
Step 8:
Serve fried fish fillet with any side dish: boiled potatoes or rice, pasta, buckwheat or just vegetable salad will also do. Bon appetit!

Suitable fillet of hake, pollock, cod. I've been trying to use pressed fillets in briquettes lately - there are no bones and skin in it. However, there is a risk of running into poor-quality fillets.

How to choose the right pressed fillet?
- it is better to choose fillets in a transparent package. This way you will be able to evaluate the color, approximate composition and structure of the fish, as well as - most importantly - the quality of freezing and the amount of water.
- if there is a yellowish coating on the fillet, then it is not worth taking it. Most likely the fillet is spoiled.
- there should not be much water in the carcass. In fact, the fillet should not be covered with ice. All the water accumulates inside the fillet. And that's enough.
- fillet should be the same color as regular fresh fish.
- fillets should not fall apart after defrosting. During cooking, it can, but if the fillet once during defrosting breaks into pieces without any manipulation on your part, then it also cooks that there was more water in it than needed.
- fish should smell like fish and nothing else.

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .

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. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

How do I know if an egg is fresh? Break it into a separate container. First of all, there should be no unpleasant smell. The protein of fresh eggs will be transparent and clean. The yolk should not spread and will be shiny, convex, homogeneous.