Fish recipes fried

We will teach you how to make fried fish so that you can enjoy it and know each of the steps, with its ingredients and comments on this delicious recipe. Fried fish is a quick and easy lunch option to make it healthier. Remember to use vegetable oil and wipe up excess oil with a paper towel before serving.


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  • Fish recipes

  • Clean tilapia recipes

Many will wonder what is the correct way to clean a fish, here it will explain easily and quickly by following this link you will discover how to clean a tilapia or other species the difference is not much.

  • How to get a perfect fried fish

I have heard from many women who come to visit the Pacific and comment with disappointment that the fish they cook at home is not as good as the fish they eat at my restaurant. Apart from the fact that my restaurant is facing the sea, with the sound of the waves, the breeze, the palm trees … and that adds a special touch to the experience of eating fried fish, I don’t see the difference. .

But I want to share 8 tips for you to discover how to get the perfect fried fish and when you come to visit me you can also show:

  • 1. Keep the flavor of the fish

For me it is fundamental. We want fish that tastes like fish, right? We just have to salt the fish in a container and let it rest while we prepare the rest of the ingredients and utensils that we need for the preparation.

  • 2. Dry it very well

If we use frozen fish, we must ensure that it is completely thawed before frying it. It is also better to dry it with an absorbent cloth so that the humidity does not make the oil jump.

  • 3. Cover it

If you want to make breaded fish, you can use your favorite batter mix. If you are only frying, I recommend that you spend at least a little flour, to protect the tender meat and make it more crispy.

  • 4. Great

Once the fish is floured or breaded, the ideal is to refrigerate it for a maximum of 10 minutes, so that the coating sticks and does not come off in the pot with the oil.

  • 5. What cauldron do we use? the one of your preference that is original

The most important secret is the cauldron we use. For me, the Caldero el Original is ideal, since it allows us to have space to turn the fish, making sure that they do not stick and the oil does not burn quickly. In addition, it is very easy to handle thanks to its thicker handles and it maintains the same temperature during preparation.

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  • 6. Temperature

My recommendation is to fry the fish in plenty of oil, covering it completely and at medium temperature so that it cooks evenly and its lid does not burn. As soon as it is golden brown on both sides, remove it from the oil and place it on absorbent paper to remove the excess.

  • 7. Serve it

Ideally, serve it immediately to enjoy it crisp, but if you need to save it for later, leave it uncovered so it doesn’t soften. It is best to bake it at a very low temperature to keep it dry and crisp.

  • 8. Avoid smells in the kitchen

It’s no secret that when it comes to preparing fish, the kitchen is infused with a smell that we don’t like very much. My advice to prevent this from happening when preparing a perfect fried fish is to put a container of white vinegar next to the fire to reduce and eliminate possible odors. Works like a charm!

I want you to use these tips, tell me how you are and if you discover more, share it with the entire community, so that we can enjoy the perfect fried fish. I wait for you to visit the Pacific so that we can enjoy this and all the dishes full of Colombian flavor that this land has.

  • How to prevent fried fish from sticking?


If you are one of those people who love fish and seafood, surely you are interested in knowing how to make the fish not sticky while you are cooking it, because sometimes the skin sticks. in the grill. or in the pan and finish taking apart your favorite dish. So sign up for these tips so it doesn’t happen again.


  • 1. Heat the pan well

Never put the piece of fish in the hot pan or griddle if it is not hot, as it will absorb much more oil than you really want and also, it is likely that after cooking it you had to remove your fish. crumbled like tuna.

  • 2. Use parchment / wax paper

When cooking fish, a good tip is to cut the parchment paper to match the internal diameter of your pan and place it on top. Then spread it with melted butter or oil and turn the heat to medium. Once hot, put the fish in the pan and cook it according to your recipe.

  • 3. Use raw salt and lemon

A good tip to prevent the fish from sticking when frying in the pan is to add a little unrefined salt before the fish. Another trick to get a goldfish is to bathe it in lemon juice before frying it, this will help you not to stick to the pan.

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If you want your fish to be crispy and not absorb as much fat, you can run it through a beaten egg and sprinkle it with flour to coat it before frying it in a nonstick skillet so it doesn’t stick. no.

  • How to clean fish properly


  • How to clean round fish

  • First, we must cut the fins with the help of scissors and remove the scales. To facilitate this process, it is important that the fish is moist. If the skin is dry, soak it for a few minutes in ice water. With this in mind, we firmly hold the head and scratch the scales, from the tail to the gills.
  • To do this, you can use a specific fraying tool or, failing that, a butter knife. It is advisable not to squeeze the fish too much and to make short and quick movements. One trick to prevent the scales from spilling down the sink and making a mess in our kitchen is to put the shelled fish in a plastic bag.
  • The next step is evisceration. In most cases, it is done, so normally we will not have to do this work, but if we did, the easiest and most common technique to do it is: – Empty the stomach.


  • From the fish, a transverse cut is made in the part that separates the head and the body and another to open the abdomen, from the tail to the head. The guts and blood are then removed with the hands. – After gutting, the table and work utensils must be very well cleaned and disinfected, to avoid cross contamination of food.
  • Once the fish has been shredded and gutted, we wash it with a good jet of water to remove the loose scales, but be careful not to apply too much pressure because the internal meat is delicate.
  • To cut a round fish and remove the tenderloins, make two cross cuts in the neck of the fish, one on each side. Then the tail is marked, also on both sides and we insert the knife into the nape until we notice the central spine, sliding it towards the tail. Here we would already have the first loin.
  • So that there are no spines, with tweezers we remove them little by little. We would repeat the operation with the other kidney. With fish it is very important to have a sharp knife and always make clean cuts so as not to tear the meat.
  • A trick to beautify grilled fish is to always mark it by the skin and so that it does not shrink we make a small incision. Once placed in the pan, hold it a little with your hand and as soon as the skin begins to roast it is the same size.
  • If we want to make the whole fish, we will make a cross cut at the nape of the neck and then slide the knife from head to tail along the central spine, without the knife going through the bottom. We repeat the process for the other side of the fish.


  • Once this is done, the thorn will separate in the center of the fish and we will only have to remove it. With the help of scissors we cut the spine of the head and the tail of the fish, then we hold the spine with our hand and with the scissors we cut from the bottom until it is completely removed.


  • How to clean flat fish

  • To remove the skin, boil some water and insert the tail of the fish. In this way, the tip of the tail is curled and helps us to easily lift the skin. We hold the fish with a cloth so that it does not slip, and we pull until the skin is completely removed.
  • Then the head is marked with a cut, we slide the knife down the tail along the central spine and make a cross cut in the tail. Then we go to the spines on the sides and mark them as well.
  • In this case, the fillets are removed from the center. To remove them little by little you have to put the knife on the spine and slide it carefully, with a clean cut.

These are some basic tips for keeping your head clean when cleaning fish, but there are many more.

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  • ΒΏWhat is the best fish fillet to fry?

The range of fish suitable for frying is very wide: sole, anchovies, rooster, whiting, squid, prawns, cod, etc. Blue fish are not so good although there are exceptions, such as making them into croquettes. To cover large fish, it is best to cut them into fillets. It can also be cut into strips or diced to make kebabs.

Whichever fish you choose, you need to be careful to ensure that it is as fresh as possible and smells pleasant. If we use frozen fish, we must ensure that it is completely thawed before breading or covering and frying it. My favorite fat for frying is olive oil, but not everyone likes the taste.

  • Fried tilapia fish recipe

This week we will make the popular Fried Fish recipe that is generally served with coconut rice and patacones.

  • Ingredients
  • 4 whole, clean, scaleless tilapia or small mojarras (you can use the type of fish you want)
  • 2 medium green lemons
  • 4 garlic cloves, finely chopped
  • Salt to taste
  • 1 cup all-purpose or wheat flour
  • Oil for frying (vegetable, canola, corn)
  • Step-by-step preparation of Fried tilapia fish recipe

    • Rinse and dry each fish thoroughly with paper towels. Using a knife, make 3-4 diagonal cuts on both sides of each fish.
    • Squeeze Β½ lemon on each fish. Season with garlic and salt. Make sure to season the chunks inside each one, as well as the cavity of the fish. Let them rest for 10 minutes.
    • Heat 1 inch (2.54 cm) of oil in a large skillet over medium-high heat for approx. 5 minutes or until the temperature reaches 350 Β° F (180 Β° C).
    • Coat both sides of each fish with flour, shake off excess, and add to hot oil. Fry them for approx. 5-7 minutes per side or until golden brown. You may need to fry them in batches. Drain on a paper towel and serve immediately with Colombian coconut rice, patacones, and salad.

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  • More delicious fish recipes

Here I leave you the superior and innovative fish recipes that are simple, fast and delicious in the menu below πŸ‘‡ will love it! Try them today! Cook, enjoy … and then, if you want, share. πŸ«•πŸ™‚

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