How to cook small trout in a skillet. Fried trout in a pan. Heat treatment of fish in a pan

Fish is healthy and doctors advise to include it in the daily menu more often. Pan-fried trout is a delicious and nutritious dish. Can be served to guests or to please your family.

How to fry trout correctly in a pan: secrets from chefs

To begin with, you should choose a fish:

1. Fresh trout is the best option, but if the city is located far from the seas, the stores will only be chilled. You have to look to make the fish look almost alive.
2. Clear eyes, firm carcass and clean red gills.
3. A shiny fillet indicates the presence of chemicals. Sellers use them to increase weight, at the same time to keep the product's presentation for a long time.

Trout cleaning methods:

1. It will be easier if you dip the fish in advance or pour hot water over it. An alternative is to immerse it briefly in cool / cold water with a drop of vinegar.
2. To make it less slippery when cleaning, periodically dip your wet fingers in regular salt over it.
3. Holding the carcass by the tail, it is more convenient to clean with the blunt side of a knife or a stiff brush.
4. Defrosting is best done naturally, without a microwave or hot water.

Frying tips:

1. If you roll a fish carcass in crushed breadcrumbs, grated cheese or flour, it will retain its juiciness.
2. To get a beautiful golden crust, instead of ordinary flour, you should take corn flour.
3. No matter what the size of the fish, trout is baked in a preheated hot oven, and fried - in a very preheated frying pan. Lubricate the bottom with vegetable oil and sprinkle some sea salt on top.
4. It will be superfluous to add strong sauces and a lot of spices. The main thing is to preserve the natural taste of the trout without interrupting it.

There are many recipes for cooking fish, most are simple, even a beginner can handle it.

Fried trout in a pan in breadcrumbs: a recipe with a photo step by step

The fillet slices used in the recipe retain their original shape and maximum properties.

Ingredients:

• trout fillet;
• breadcrumbs;
• eggs;
• flour;
• salt.

Cooking procedure:

1. Rinse the fish thoroughly, remove the bones and gut. Cut into portions of the same size.
2. Add spices and roll each steak in a bowl of flour.
3. Break the egg separately, beat it with a fork. Dip the steaks in the egg, dip them into the rusks sprinkled on a plate.
4. After preheating a frying pan, fry the fish steaks there for 20 minutes until a beautiful golden crust appears.

The fish is prepared quickly. You can use greens for decoration, rice is suitable for a side dish, mashed potatoes or steamed vegetables.

Ask the chef!

Failed to cook the dish? Do not be shy, ask me personally.

Trout steaks in a pan in white wine

Chefs often add this noble drink to various dishes. Moreover, the wine is safe and suitable for children, because after stewing or frying, alcohol vapors disappear, leaving only a spicy aroma.

Ingredients:

• trout steaks - 0.6 kg.;
• lemon - half;
• soy sauce;
• white wine - 150 ml. (dry);
• water - a glass;
• salt;
• fish seasoning;
• butter.

Cooking procedure:

1. Rinse the steaks, then pat dry with a towel.
2. Mix only wrung out lemon juice with the rest of the spices listed above. Add half a glass of water there, mix well.
3. Marinate the steaks by dipping them in the resulting spicy sauce.
4. Put the butter slices in an unheated large skillet. Place the steaks next. Sami, no marinade.
5. Turn on the fire. The slices of butter will melt first, then the fish will begin to fry. When one side of the steaks is browned, gently turn them over and add a little marinade. Add wine and the remaining 0.5 cups of water. Stir, then cover, simmer for 20 minutes.

Prepare the side dish separately before serving. And decorate the fish with herbs.

Fried trout in mayonnaise

An uncomplicated dish, any housewife can handle it. All products are available, the main part will be delicious fish.

Ingredients:

• trout - 2 kg.;
• mayonnaise - 0.2 l.;
• onion- 0.3 kg.;
• wheat flour;
• salt pepper;
• vegetable oil.

Cooking procedure:

1. Clean the fish, carefully gut it, removing unnecessary entrails. Rinse, cut off the heads and divide the carcasses to form portioned steaks.
2. Put mayonnaise in a medium bowl, add spices and mix thoroughly. Add a little salt, the ved mayonnaise is already salted.
3. Peel the onion, then finely chop into small cubes. Add after to the sauce, stir.
4. Place the steaks in the sauce one by one and roll the fish with your hands.
5. After turning on the fire, put a frying pan and pour in a little oil.
6. After the sauce, the steaks should be additionally rolled in flour. Then send them to fry. Fry each side quickly, until a beautiful golden crust appears. It takes 5 minutes.
7. When finished, collect all the steaks in a frying pan, reduce the heat and cover, simmer them for another 5 minutes, until tender.

Serve on a large but flat plate with some side dish.

Trout in batter

Uncomplicated but tasty a fish dish.

Ingredients:

• fillet - 1.5 kg.;
• white wine - 100 ml. (dry);
• egg - 2 pcs.;
• wheat flour - 100 gr.;
• salt pepper;
• vegetable oil.

Cooking procedure:

1. Cut the fish if it is whole. Clean, gut at the same time, removing unnecessary insides. After cutting off the head, divide the carcass into identical steaks.
2. Break the eggs separately, carefully removing the whites. And beat the yolks well, adding spices and pouring in the wine at the same time.
3. Sift the flour by sprinkling it over the yolk-wine mixture. Beat it with a mixer until an airy homogeneous mass is formed.
4. Beat the simple proteins separately and add them to the resulting batter... Stir gently.
5. Pour in the oil and heat the pan. Reduce heat to medium. As the oil warms up, it will boil, alternately dip the steaks into the resulting batter, then put them in a row in the pan. Fry, turning over for 12 minutes (total time).

This trout is served separately, without garnishes. Perfect as a hearty snack for a snack or a full meal.

River trout fried with whole sour cream

If you get a whole carcass, you can cook it like this without dividing it.
Ingredients:

• trout (whole) - 1 kg.;
• flour, crackers;
• salt pepper;
• sour cream - 200 gr.;
• butter;
• vegetable oil.

Cooking procedure:

1. Wash and clean the fish, carefully gut it, removing the insides. Wash again, and then dry with napkins.
2. Sift flour, adding spices there. Dip the fish carcass in the resulting dry mixture.
3. Preheat a frying pan, pour in some oil.
4. Breaded fish in sprinkled bread crumbs and fry, turning over. So that each side cooks for 5 minutes.
5. Brush the trout with sour cream and cut the butter into small slices, spread the slices on the fish.
6. Place it again in a hot skillet, reduce heat immediately. To cover with a lid. Let the dish simmer for 10 minutes.

Delicate fish will come out, a side dish is not required for it.

Trout in a creamy sauce

The cream is versatile and easy to add to any meat or fish dish.

Ingredients:

• trout (fillet) - 0.6 kg.;
• onions - 0.1 kg.;
• Bulgarian pepper - 0.2 kg.;
• butter;
• cream - 100 ml.;
• lemon - half;
• fish seasoning;
• vegetable oil.

Cooking procedure:

1. Wash the cut fillet and dry it, cut it into portions.
2. Rub them with fish seasoning, then sprinkle each with lemon juice squeezed from only half a lemon.
3. After peeling the onion, cut it into small cubes.
4. After washing the pepper, remove the core (seeds, partitions), cut off the top. Cut also into small cubes.
5. After melting pieces of ordinary butter in a frying pan, fry the onions there.
6. When it becomes translucent and soft, add pepper. Fry them together for another 5 minutes.
7. Turn off the heat, remove the vegetables and pour the cream over them. Stir everything well.
8. Heat the vegetable oil separately and fry the trout there. As the pieces acquire a beautiful golden crust, pour the sauce over them. Reduce heat and cover, simmer for another 10 minutes.

The best side dish is mashed potatoes.

Fried trout: calorie content

Fried foods are easier to prepare, but they feel greasy because the recipe will contain oil. It doesn't matter if it's creamy / vegetable or the chef's favorite olive.

Fried trout in a pan - the calorie content of the dish, if you count 100 grams.

Today Orthodox Christians have a big holiday: the Annunciation. On this day, the Archangel Gabriel brought Mary the good news about that. That she will conceive in her womb from the holy spirit and give birth to a son, the savior of mankind.

In Georgia, the holiday is called Khareba, on this joyful spring day everyone congratulates each other, invites them to visit. Today, despite fasting, it is allowed to eat fish dishes.

My son bought a river trout last night. Usually from this fish I am. But the youngest daughter asked to fry, and I did so.

The river is a very beautiful fish with small specks and slightly pinkish. Its scales are small, the fish itself is very slippery, it is not very convenient to clean it, but it is not difficult either. After that I gut, remove the gills and fins, and cut the tail into pieces. If the fish is wet, blot it with a napkin.

Then I add some trout. If you fry fish, sea ​​fish or the one found in standing water, you can sprinkle it with lemon. I do not spray river trout, since it does not have an unpleasant odor of mud.

I put a frying pan with vegetable oil on the fire, let it heat up well. Breaded fish pieces in flour, if there is, then it's even better. Spread on a very hot frying pan and fry for 4 minutes on each side or until browned.

At any other time, the fish can be dipped in an egg, but now fasting, and therefore flour will help us: the fish will not stick and release the juice.

I put this yummy on a dish and serve it to the table. Fried fish tasty and cold, but hot, hot - just lick your fingers!

In Georgia, tkemali sauce is usually served with fish, but trout is so tasty and self-sufficient that I think that no sauce is needed. And here is a glass of dry homemade wine does not hurt, you can also serve greens, lettuce or a salad of fresh vegetables with the fish.

In the spring, and especially during the fast, you need to pay more attention to dishes made from fresh vegetables, various salads. If you have no ideas, you can find new salad recipes on the I Want website. There are also many lean dishes that can be cooked these days.

Discussion: 6 comments

We love trout too. And I'm sure the sauce is definitely not needed for it, it is already very tasty.

Salmon fish is always held in high esteem, and if the hostess needs to surprise her guests, then dishes based on it are the best that you can cook deliciously and quickly. Trout steak in a frying pan will appeal to all guests, well, you cannot dislike tender fillet marinated in a marinade with spices and baked in butter until golden brown. Preparing a fish appetizer is simple, it also takes a little time for it, the main thing is to properly bake the fish and serve it beautifully.

To bake your favorite fish deliciously, you need a minimum of ingredients. However, it is very important to choose them correctly, especially the fish pieces and spices themselves, because the taste of the dish largely depends on them. We do not recommend using sharp spices for trout, as well as frozen fillets.

If you can't find another, then try to unfreeze it correctly. It is strictly forbidden to use heat (in the form of a microwave, oven, etc.) for defrosting. On average, a simple cooking process (including pickling) will take you about 45 minutes.

How to cook trout steaks: recipe in a frying pan

Ingredients

• - 1/2 fruit + -
• - 700 g + -
• - 3 tbsp. + -
• — 2-3 pinches or to taste + -
• - pinch + -
• Rosemary - 1.5 tsp + -

Cooking trout steak in a pan

1. We wash the steaks under running water, put them on a plate (preferably with high sides).
2. Pepper the pieces, salt, season with rosemary.
3. Sprinkle the fillet with lemon juice squeezed from half a lemon.
4. Mix everything, leave the product to marinate for 20-30 minutes.
5. Heat the olive oil in a frying pan, put the trout steaks in it.
6. We bake the fish over medium heat. On one side, fry the fillet for 7-8 minutes, then turn it over to the other side, fry for another 3-4 minutes.
7. Then we reduce the heat to a minimum, cover the pan with a lid, keep the dish on the stove for 7-8 minutes.

Serve fish pieces baked in a pan is best served with fried potatoes or boiled rice. Suitable as a side dish also sauerkraut... As for drinks, the delicate taste of trout is ideally complemented by white wine.

You can use trout steaks ready-made, that is, bought in a store, or you can cut them yourself, after gutting fish carcasses at home with your own hands.

Trout steak in a pan with shrimp sauce

For lovers original dishes there is a special recipe for fried trout. The peculiarity of this recipe is that we add an exquisite dry wine and shrimp sauce. Cooking unusual at first glance takes no more time than cooking classic trout in a pan.

Fillet with shrimp sauce belongs to uncomplicated dishes, however, due to the special ingredient composition, fish treats are obtained with a very rich taste.

Ingredients

• Steaks - 450 g;
• Dry white wine - 0.25 tbsp.;
• Salt to taste;
• Lemon - 0.5 pcs.;
• Vegetable oil (for frying) - to taste;
• Black (or white) ground pepper - to taste.

Sauce products

• Flour - 1 tbsp. l .;
• Butter - 25 g;
• Shrimp - 150 g.

How to cook a delicious trout steak

1. My fillet, salt, pepper, sprinkle with freshly squeezed lemon juice.
2. We marinate the fish for 20-30 minutes.
3. Heat the pan in oil, fry the pickled pieces in it until blush.
4. Reduce the flame, add a drink to the pan, simmer the trout in white wine with the lid closed for 15-20 minutes.
5. Cooking sauce for dressing:
   • Boil shrimp in slightly salted water;
   • we clean them, put them in a blender;
   • add 4 tbsp. l. water (in which the shrimps were cooked), then grind everything until creamy;
   • fry flour in a clean frying pan, add butter, mix everything;
   • finally, put chopped shrimp;
   • simmer the sauce over low heat for 3-5 minutes;
   • Pour the trout baked in a pan with ready-made shrimp sauce and serve with herbs, raw (boiled, stewed, steamed) vegetables or any side dish to the table.

Alternatively, fried fish pieces can be presented on lettuce leaves, decorating them with multi-colored bell pepper, herbs, slices of tomatoes and even lemon. You will get such a fish and vegetable platter, which will not only be tasty and nutritious, but also beneficial to health. Keep ready meal it is not worth more than 2 days, little will remain of its benefits and taste during this time.

As you can see, trout steak in a skillet is an incredibly simple dish. Its advantage, in addition to the speed of preparation, is also the ability to combine fish fillets with all kinds of ingredients (vegetables, fruits, spices). Do not be afraid to experiment and get new flavors of your favorite dish every time.

Happy cooking and bon appetit!

Trout is very tasty and tender fish, even just fried trout is different exquisite taste... But if the usual, fried in a pan fish is already a little boring, then I recommend cooking this tender trout with cheese under garlic sauce... Let the word "garlic" not scare you, a barely audible garlic accent only emphasizes and complements the extraordinary taste and aroma of trout. This delicacy is prepared very quickly, literally in a matter of minutes. So, gourmet grilled trout recipe)))

Ingredients:

(4-6 servings)

• 1 kg. trout fillet
• 150 g hard cheese
• 4 tablespoons mayonnaise
• 2 eggs
• 2 cloves of garlic
• dill or provencal herbs
• vegetable oil
• lemon (optional)

• For this recipe, we need trout fillet. In order not to bother with cleaning fish, the easiest way is to buy pre-packaged fresh fillets. It is cheaper, of course, to clean and gut it yourself. We wash the gutted trout in cold water, remove the head, fins, ridge and ribs.

• Prepare the sauce before frying the trout. To do this, take two eggs, add mayonnaise and finely chopped garlic, a little salt.

• Beat everything with a blender.

• Also in advance, three cheese on a coarse grater.

• Now we take a clean frying pan. Pour in some vegetable oil. When the pan is well warmed up, add the fish. If the whole fillet does not fit in the pan, like mine, then we cut it into two or more pieces.
• Fry the trout over high enough heat to quickly develop a golden brown crust. We fry on one side for literally one minute, if the fish is large, and therefore thick, then fry for a maximum of two minutes.

• We turn the trout over to the other side, fry for no more than a minute, otherwise the fish will dry out. At this stage, salt the fish pieces.

• Fry all the trout pieces. Then we put the fried trout in a hot pan, place the pieces tightly to each other. Sprinkle the trout with cheese and garlic sauce over the bays.

• Cover the pan with a lid and simmer the trout over low heat until the sauce thickens. It only takes a few minutes. We control the process so as not to miss a moment. As soon as the egg in the sauce begins to curl (thicken), turn off the heat.

• Carefully put a very beautiful and aromatic dish on plates, sprinkle with Provencal herbs or finely chopped dill and serve. This fried trout with cheese under the most delicate sauce is just a fairy tale, it is worthy best restaurants))) By the way, according to this recipe you can cook fried salmon, fried pink salmon or fried salmon.

Red fish has always been especially appreciated, because its meat is wholesome, nutritious and expensive, for good reason, dishes made from it are considered real delicacies.

Often it is expensive to eat this fish, alas, but occasionally it is very possible to cook it, it is for such rare cases that we have prepared recipes for how to fry trout in a pan. The product itself from the depths of the sea and river is exquisite and tasty, but you can enhance the impression if you cook fish with vegetables, spices or with sauce.

It doesn't take much for fried trout to amaze with its aroma and taste, but a couple of proven recipes will not hurt. With them, your cooking will become easier, but the most important thing is that on festive table Such a dish cannot be called otherwise than "royal".

How to deliciously fry trout in a pan: recipe with rosemary

Ingredients

• Rainbow Trout Steaks — 4 pieces, no more than one and a half to two centimeters thick + -
• - 1 tsp + -
• - 2 pinches + -
• - 1 tsp + -
• - 4 slices + -
• Rosemary - 1 sprig + -
• - 1/2 tsp + -
• Thyme - 1 sprig + -

You can use fresh and frozen trout steaks in this recipe. However, if the fish is frozen, it is desirable to defrost it naturally, i.e. at room temperature.

Defrosting in the microwave or any other fast way will harm the texture as well taste fishes. As for the rest, it is simply impossible to spoil its amazing taste. Even novice housewives are guaranteed success.

1. We clean the fish of scales, remove the insides, then rinse it in cool water and dry it with paper towels.
2. Cut the carcass into small portions (steaks).

To simplify your life, you can buy ready-made trout steaks, then there will be no hassle with fish, and you will shorten the total cooking time.

1. In a separate bowl, mix together the sugar, black pepper and salt.
2. Pour vegetable oil into the bottom of a non-stick frying pan (it is advisable to use just such a dish so that tender trout does not burn on the fire), pour vegetable oil, but in very small quantities.
3. We turn on the stove, make medium heat, throw sprigs of rosemary and thyme into a slightly preheated pan, keep them for 1 minute, then put the steaks in a container.
4. Sprinkle the fish with ½ part of the pepper, salt and sugar mixture.
5. Fry the trout on one side for 3-4 minutes (during this time, a beautiful golden brown crust should appear). If it is not there for 3-4 minutes, then keep the pieces on fire for a few more minutes.
6. Next, turn the fish over to the other side (along with rosemary and thyme), sprinkle it with the remaining half of the pepper mixture and fry for another 2-3 minutes.

Then cover the pan with a lid, reduce the heat and cook the dish for 3-4 minutes. Before turning off the stove, make sure that the fish is completely cooked. To do this, pierce the pieces with a fork, toothpick, or any other sharp object.

If the fried pulp is pierced easily and cloudy juice does not flow out of it, it means that the fish is no longer raw and can be served. If the steaks are harsh or the juice from the fish comes out cloudy - keep the pieces on fire under a closed lid for a little more.

The most important thing in cooking trout is not to overcook it.... Therefore, be sure to watch the readiness: as soon as all the signs indicate that it is not raw, remove it from the heat and enjoy the tender juicy taste spicy fish.

You can serve trout steaks with a slice of lemon (you can sprinkle it on the fish, if desired), fresh cucumbers, tomatoes, herbs, etc. As a side dish, boiled asparagus is served with fried trout, boiled rice or French fries. But even without a side dish, steaks with a golden crust will be very appetizing!

Trout steaks fried in shrimp sauce and white wine

The recipe for fried trout in a pan, which we will now consider, is truly unusual, but this does not prevent it from remaining simple and winning the hearts of gourmets. Trout in white wine and shrimp sauce is a delicate and delicious dish. For festive feasts, such a treat is the best option.

Ingredients for the dish

• Trout fillet - 450 g;
• Vegetable oil - for frying (in a small quantity);
• Lemon - ½ pc.;
• Salt to taste;
• White wine - 0.25 tbsp.;
• Ground black pepper to taste.

Shrimp Sauce Products

• Butter - 25 g;
• Shrimp - 150 g;
• Flour - 1 tablespoon

How to fry trout in a pan

Prepare and fry fish in a pan

1. We wash the fish pieces, salt, pepper, sprinkle with lemon juice (freshly squeezed). We leave the fish for 20-30 minutes.
2. Pour vegetable oil into the pan, heat it up, fry the steaks on both sides for 3-4 minutes until golden brown.
3. Reduce the heat, add white wine to the pan, simmer the trout under a closed lid for 15-20 minutes.

Making shrimp sauce for frying trout

1. Cook the shrimp in a small amount of water (it must be slightly salted beforehand), peel them, put them in a blender.
2. Add 4 tablespoons to seafood. broth and turn everything into cream.
3. Fry flour in a clean frying pan, then add butter, mix everything thoroughly.
4. Finally, pour in the broth and shrimp cream.
5. Let the sauce simmer for 3-5 minutes on the fire, then pour it on the fried trout and serve it to the table.

How to fry whole trout - read the detailed article on the website.

How to cook trout in a pan

There is nothing complicated in frying tender fillets of sea or river trout, but knowing how to properly prepare and fry fish is a must. After all, some nuances, even the most insignificant ones, can spoil the taste and quality of the dish.

To prevent this from happening - before cooking, familiarize yourself with the features of preparation, and most importantly - frying fish.

• Fresh trout always have a pleasant aroma, but if you don't like that smell, soak the fish in fresh lemon juice before frying.
• If you add salt and spices to lemon juice, and then soak the trout in this brine for 15-20 minutes, then not only the original fishy smell will go away, but a new aroma will appear - spicy, fragrant, with the taste of your favorite spices.
• You can use more than lemon juice to soak fish. Fresh juice of pineapple, lime, orange, etc. is also suitable. The main thing is that there is sourness in the fruit, since it is it that perfectly helps to soften fish meat.

• In case you have gone too far with salt, then serve the fish dish to the table along with sour cream. It will muffle the pronounced salty taste.
• How long does it take to fry trout? You can find the answer to this question in the recipe that you will use in cooking.

However, you should not fry the trout for a long time, otherwise it will become dry and even tough.

• For example, fillets 2 cm thick should be roasted no longer than 10 minutes on both sides. But if the fish still turns out to be rather dry, serve it with the sauce, it will moisturize the trout and make it more juicy.

As you can see, frying trout in a pan is very easy. If you strictly adhere to the recipe and always take into account the peculiarities of cooking fish, then the dish will work out wonderfully every time, and the guests will lick their fingers after each piece eaten.

Surprise your guests only exquisite dishes- and then the title of "the best culinary specialist" will be assigned to you forever.

Bon Appetit!