home → Fish and seafood How to fry trout fish. Fried trout pieces

How to fry trout fish. Fried trout pieces

Red fish has always been especially valued, because its meat is healthy, nutritious and expensive, and it’s not for nothing that dishes made from it are considered real delicacies.

Often eating this fish, alas, is expensive, 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 frying pan. In itself, the product from the depths of the sea and river is exquisite and tasty, but you can enhance the impression if you cook the fish with vegetables, spices or sauce.

It doesn’t take much for fried trout to amaze you with its aroma and taste, but a couple of proven recipes won’t hurt. With them, your cooking will become easier, but the most important thing is that on the festive table such a dish cannot be called anything other than “royal”.

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

Ingredients

Rainbow trout steaks — 4 pcs., 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 or frozen trout steaks in this recipe. However, if the fish is frozen, it is advisable to defrost it naturally, i.e. at room temperature.

Defrosting in the microwave or any other quick method will harm the texture as well as the taste of the fish. Otherwise, it is simply impossible to spoil its amazing taste. Success is guaranteed even for novice housewives.

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

To make your life easier, you can buy ready-made trout steaks, then there will be no hassle with the fish, and you will also reduce the overall cooking time.

In a separate bowl, mix sugar, black pepper, and salt.
Pour vegetable oil into the bottom of a non-stick frying pan (it is advisable to use just such a pan so that the tender trout does not burn over the fire), but in very small quantities.
Turn on the stove, turn the heat to medium, throw sprigs of rosemary and thyme into a slightly heated frying pan, hold them for 1 minute, then place the steaks in the container.
Sprinkle the fish with ½ of the mixture of pepper, salt and sugar.
Fry the trout on one side for 3-4 minutes (during this time a beautiful golden brown crust should appear). If it doesn’t come out within 3-4 minutes, then keep the pieces on the fire for a few more minutes.
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 the fish is completely cooked. To do this, pierce the pieces with a fork, toothpick or any other sharp object.

If the fried flesh is easily pierced and no cloudy juice flows out, it means that the fish is no longer raw and can be served. If the steaks are tough or the juice from the fish is cloudy, keep the pieces on the fire under the closed lid for a little longer.

The most important thing in cooking trout is not to overcook it.. Therefore, be sure to monitor its readiness: as soon as all signs indicate that it is not raw, remove it from the heat and enjoy the delicate juicy taste of the 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, boiled rice or French fries are served with fried trout. But even without a side dish, steaks with a golden brown crust will be very appetizing!

Trout steaks fried in shrimp sauce and white wine

The recipe for fried trout in a frying 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 tender and very tasty dish. For festive feasts, such a treat is the best option.

Ingredients for the dish

Trout fillet – 450 g;
Vegetable oil - for frying (in small quantities);
Lemon – ½ piece;
Salt - to taste;
White wine – 0.25 tbsp;
Ground black pepper - to taste.

Ingredients for shrimp sauce

Butter – 25 g;
Shrimp – 150 g;
Flour – 1 tbsp.

How to fry trout in a frying pan

Prepare and fry the fish in a frying pan

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

Making shrimp sauce for frying trout

Boil the shrimp in a small amount of water (it needs to be slightly salted first), peel them, and put them in a blender.
Add 4 tbsp to seafood. broth and turn everything into cream.
In a clean frying pan, fry the flour, then add the butter, mix everything thoroughly.
Finally, add the cream of broth and shrimp.
Let the sauce simmer for 3-5 minutes over the fire, then pour it over the fried trout and serve it to the table.

For information on how to fry whole trout, read the detailed article on the website.

How to cook trout in a frying pan

There is nothing complicated about frying tender fillets of sea or river trout, but knowing how to properly prepare and fry the 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 specifics of preparing, and most importantly, frying the fish.

Fresh trout always has a pleasant aroma, but if you don’t like the 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 will the original fishy smell go away, but also a new aroma will appear - spicy, fragrant, with the taste of your favorite spices.
You can use more than just lemon juice to soak fish. Fresh juice from pineapple, lime, orange, etc. will also work. The main thing is that the fruit has sourness, since it is this that perfectly helps soften the fish meat.

If you have gone too far with salt, then serve the fish dish 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 when preparing it.

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

For example, a fillet 2 cm thick should be fried for no longer than 10 minutes on both sides. But if the fish still turns out to be a little dry, serve it with sauce; it will moisten the trout and make it juicier.

As you can see, frying trout in a frying pan is very simple. If you strictly adhere to the recipe and always take into account the peculiarities of preparing the fish, then the dish will be a success every time, and your guests will begin to lick their fingers after each piece they eat.

Surprise your guests only with exquisite dishes - and then the title of “best cook” will be assigned to you forever.

Bon appetit!

Fried trout is very easy and quick to prepare. Preparing this dish will take you no more than half an hour. Fried trout can be prepared in different ways. For example, fried in lemon marinade, in breadcrumbs, fried in spicy sauce, with mayonnaise, etc. But trout itself is a very tasty fish, so in this article we will look at the simplest recipe for preparing trout fried in a pan without any additives or marinades.

You can fry trout steaks with skin, trout fillets or whole fish (if it is small). In our recipe we will fry trout steaks; they turn out juicier than fillets. But everything, of course, depends on the cooking method.

After cooking you will receive 2 servings.

Cooking time: 40 minutes.

Ingredients:

Step-by-step recipe for fried trout

	Step 1 Clean the fish from scales, gut it, cut off the fins, rinse well in running cool water, and dry. Read about how to properly clean fish
	Step 2 Cut the cleaned fish into steaks approximately 2-2.5 cm thick.
	Step 3 Whisk the egg with salt and pepper.
	Step 4 Dredge steaks in egg mixture and then in flour. If you want the trout to have a crispy crust, you can roll it in breadcrumbs and fry over low heat without covering it with a lid.
	Step 5 Heat a frying pan with a small amount of vegetable oil over medium heat.
	Step 6 Fry the steaks on both sides until golden brown. You don't need to fry the fish for too long, otherwise it will be dry.
	Step 7 Fried trout is ready! Before serving, trout can be sprinkled with chopped herbs. Bon appetit!

If you overcook the trout and it turns out dry, then the sauce will help you correct the situation. You can serve various dishes with fried trout. For example, creamy or cheesy. If you don’t want to bother with preparing the sauce, you can serve the steaks with sour cream.

According to culinary rules, if you serve fried trout, then you need to serve it with a fried side dish. For example, fried potatoes. But do not forget that frying is not the best way to heat food. During the frying process, many useful substances are lost, and, in addition, carcinogens are produced. Therefore, we advise you to give preference to cooking or.

This noble fish belongs to the salmon family. The color of the trout depends on the water in which this “queen of the deep” lives. Also, its color is directly related to the time of year. The color ranges from transparent to dark (almost black). But rainbow trout are distinguished by a bright stripe that runs along the center line of the barrel. The meat of this fish (take river trout, for example) can be of different shades. From pale pink to red.

Calorie content of rainbow trout: 141 kcal per 100 g of fish. There are 19.94 g of protein in this meat, 6.18 g of fat, and practically no carbohydrates.

vitamins A, B, C, D, E, PP, K;

potassium, zinc, phosphorus, magnesium, iron and other elements;

unsaturated and saturated fatty acids, etc.

Thanks to such a rich composition, this fish is indescribably healthy. For example, it is “prescribed” to strengthen blood vessels and the nervous system. Trout is also indispensable for teenagers who have learning difficulties. It helps “gnaw the granite of science.” This is such a useful product.

If there are trout in your area, you are in luck. All you have to do is go fishing, and fresh trout is guaranteed. If you choose chilled fish, remember that it should look like it’s alive. That is, the gills should be clean, bright red, and the eyes should be transparent. The trout carcass should be elastic.

Please note: if the fish fillet is shiny, it means it is stuffed with chemicals. Such products are used to increase the weight of the fish. And also to preserve the presentation of the product.

The first step is to remove the scales. To do this, wrap a napkin around the tail of the fish and, holding it, remove the scales. This can be done with the blunt side of a kitchen knife blade or a stiff wire brush.

Then we carefully rip open the abdomen with scissors. Remove the insides and film. Then wash the fish under running water. We cut off the gills (of course, you can pull them out with your hands, but you will get scratched).

Next, if you need fillet, carefully remove the head and backbone. Remember that the large bones should come away with the spine. And we either cook the fillet whole (if the fish are small) or cut it into portions.

Fry the rainbow trout meat in portions over medium heat for about 3 minutes on each side. If the fish is cooked whole, the total heat treatment time is approximately a third of an hour.

And now, my dear gourmets, enjoy the recipes prepared especially for you. For starters, watch the video recipe for frying trout with vegetables, and there are a few more below??

We will cook the whole fish. Add some salt to the trout and stuff it with chopped herbs. Then roll the fish in breadcrumbs and flour. Pour oil into a heated frying pan and heat it up. Then place the fish in a bowl and fry for 4 minutes on each side. The frying pan must be open.

Next, reduce the flame to low and pour sour cream over the trout. Add a piece of butter. This will add creaminess to the dish, then cover the bowl with a lid. If you want more gravy, add a little water. Simmer the delicacy for about 5 minutes. Serve the finished fish with boiled potatoes, fresh vegetables or other side dishes.

By the way, if you like to experiment, you can stuff the fish with tarragon or mint and grate with turmeric. Instead of sour cream, use garlic sauce or white wine. Then be sure to report the results of your experiments in the comments. I can't wait to hear your opinion about this delicacy.

trout;

By? tsp sea salt + coriander peas + multi-colored pepper;

a pinch of aromatic herbs.

Cut the fillet into pieces about 150 g. If you are cooking only for yourself, 1 piece is enough, for two – 2 pieces, etc. Place these pieces skin side down, and lightly dry the meat itself with a paper towel.

Grind salt, coriander, pepper and herbs in a mortar. But don't try to use all of this mixture. Focus on your taste and the number of servings of fish. So, sprinkle the fillets with spices and rub them in well. And then turn the fish pieces over with the skin side up and place them in a bowl. Place the container with meat in the refrigerator for a quarter of an hour.

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Heat the grill pan. To prevent the fish from sticking to the bottom, I advise you to lubricate the surface of the vessel with a small amount of oil. Lay out the pieces so that they are skin side down first. Fry one side for 2-3 minutes, and then the other for the same amount.

Place the finished trout on a flat plate and garnish with freshly picked herbs from the garden and lemon slices. A glass of white wine and pleasant company would be a great addition to this dish??

600 g trout fillet;

large onion;

bell pepper (it is better to choose green);

50 grams butter;

100 ml cream;

half a lemon;

vegetable oil;

freshly ground black pepper + salt.

First we will prepare the sauce. Chop the onion into half rings. Cut the peeled pepper into strips. Pour a little vegetable oil into the frying pan, then add butter and fry the onion in this mixture (the flame of the fire should be small). Then place the bell pepper in the same vessel and fry for another 3-5 minutes. Then mix the stewed vegetables with cream and cook for about 5 more minutes. Remove the pan from the heat - the creamy sauce is ready.

Cut the trout fillet into pieces 5 or 6 cm thick. Rub each of them with a mixture of pepper and salt and sprinkle with lemon juice. Heat a clean frying pan and pour some oil into it. Place the pieces and fry until done.

Then place the meat on a greased baking dish. Choose a container with medium-high sides. Because then we cover each piece with creamy sauce. After this, cover the pan with foil and place in the oven for 5 minutes. It should be heated to 200 degrees. Then remove the foil and cook for about 2 more minutes. The food is ready. Would you rather put it on a plate and take a sample??

half a kilo of trout steak;

150 g shrimp;

1 tbsp. flour;

2 tbsp. vegetable oil;

? glasses of white wine;

juice from? lemon;

50 g butter;

pepper + salt.

Season each trout steak with salt, pepper and lemon juice. Leave for 5-10 minutes. Then fry the fish in a frying pan with hot vegetable oil until a tender crust appears. Next, pour in the wine, cover the vessel with a lid and, reducing the heat to low, simmer for about a quarter of an hour.

Now let's start preparing the shrimp sauce. Cook the shrimp and peel it. Then put them in a blender bowl, pour 4 tbsp into it. shrimp broth and chop. In a clean frying pan, fry the flour for a minute, add the butter and shrimp mixture. Simmer all this over low heat for about 5 minutes, stirring constantly.

Place the trout on a plate and pour shrimp sauce over it. Consolidation! Well, you won’t even be able to tear your ears away from such food.

This dish is very easy to prepare. For a kilo of trout, take an onion, breadcrumbs, mayonnaise, frying oil and salt + pepper.

Salt and pepper the fish cut into portions and cover generously with mayonnaise. Leave the trout for half an hour: let it marinate. During this time, cut the peeled onion into half rings and fry until golden brown. Place the onion on a plate.

Roll the marinated fish in breadcrumbs and fry in a frying pan with hot oil. Place the finished fish on a plate and cover with fried onions. Yummy!

If you suddenly over-salt your trout, don't panic. Sour cream will help tone down the salt. Serve fried fish with sour cream and everything will be fine.

Instead of lemon juice, you can use pineapple or orange juice when marinating trout. It will help make the fish tender and flavorful.

Store the finished trout in the refrigerator for no more than a day. I’ll just tell you a secret that this fish has a strange property - it “evaporates.” You put it in the refrigerator, and after a while you look, but it’s not there. Just some kind of horror... Are you also familiar with this situation? I think yes??

What do you like to cook with trout in a frying pan? Feel free to share interesting recipes?? And don’t forget to subscribe to updates: you will learn a lot of useful things. And I take my leave and say goodbye until the next meeting.

This noble fish belongs to the salmon family. The color of the trout depends on the water in which this “queen of the deep” lives. Also, its color is directly related to the time of year. The color ranges from transparent to dark (almost black). But rainbow trout are distinguished by a bright stripe that runs along the center line of the barrel. The meat of this fish (take, for example, river trout) can be of different shades. From pale pink to red.

Calorie content of rainbow trout: 141 kcal per 100 g of fish. Protein in this meat is 19.94 g, fat - 6.18 g.

Trout is rich:

vitamins , B, , D, , PP, K;
potassium, zinc, phosphorus, magnesium, iron and other elements;
unsaturated and saturated fatty acids, etc.

How to choose the right trout

Please note: if the fish fillet is shiny, it means it is stuffed with chemicals. Such products are used to increase weight, as well as to preserve the presentation of the product.

Preparing trout

How long to fry trout

Fry the rainbow trout meat into portions over medium heat for about 3 minutes on each side. If the fish is cooked whole, the total heat treatment time is approximately a third of an hour.

Delicious fried trout recipes

And now, my dear gourmets, enjoy the recipes prepared especially for you. For starters, watch the video recipe for frying trout with vegetables, and there are a few more below :)

How to fry trout in a frying pan with sour cream

Ingredients:

4-5 pcs. medium-sized trout;
6 tbsp. olive or sunflower oil;
2 tbsp. wheat flour;
a glass of 20% sour cream;
2 tbsp. ground crackers;
dill or parsley;
salt.

We will cook the whole fish. Add some salt to the trout and stuff it with chopped herbs. Then roll the fish in breadcrumbs and flour. Pour oil into a heated frying pan and heat it. Then place the fish in a bowl and fry for 4 minutes on each side. The frying pan must be open.

By the way, if you like to experiment, you can stuff the fish with tarragon or mint, and grate with turmeric. Instead of sour cream, use garlic sauce or white wine. Then be sure to report the results of your experiments in the comments. I can't wait to hear your opinion about this delicacy.

How to fry trout on a grill pan

You will need:

trout;
¼ tsp each sea salt + coriander peas + multi-colored pepper;
a pinch of aromatic herbs.

Grind salt, coriander, pepper and herbs in a mortar. But don't try to use all of this mixture. Focus on your taste and number of servings. So, sprinkle the fillets with spices and rub them in thoroughly. Then turn the fish pieces over, skin side up, and place them in a bowl. Place the container with meat in the refrigerator for a quarter of an hour.

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