Many of all types of fish prefer trout. It has a delicate flavor, appetizing appearance and undoubted benefits for the body. Roasting is considered to be one of the best ways to cook trout, but experienced cooks know how to cook trout in a pan no less tasty than in the oven. At the same time, this method of cooking allows you to significantly save time: trout have time to fry in 10-20 minutes. The only danger that lurks inexperienced housewives when frying trout is to make it too dry. However, this risk can be eliminated if you know a few secrets.
Cooking Features
An experienced cook can easily cook trout in a pan so that you will certainly want to supplement. Any hostess can repeat his success if she knows a few subtleties.
- For frying it is better to take fresh fish, but you can also make a tasty dish from frozen food. True, this should be patient and allow time to thaw the product in the refrigerator. If the trout is not defrosted with the help of water of a warmer temperature than itself, and do not use the microwave for this, then it will retain its juiciness.
- It is possible to put a trout in a frying pan only when the oil is heated to a boiling state, while it should not be too small. The fire at this time must be made sufficiently intense, the lid does not close the pan. Then the fish will quickly become covered with an appetizing crust, which will protect it from moisture loss. And will not burn.
- A batter or breading also helps preserve the richness of the fish.
- If you want to cook the trout in a frying pan without batter and breading, then after a quick frying from both sides you need to add water or sauce to it, stew over low heat under the lid for 5-10 minutes.
- Do not exceed the recommended cooking time for trout in a pan and it will not be overdried.
The technology of cooking trout in a pan may partially depend on the specific recipe, therefore, the instructions attached to it must also be carefully studied.
Trout, fried in breadcrumbs
Composition:
- trout - 0, 6 kg;
- chicken egg - 2 pcs .;
- bulb onion - 0, 2 kg;
- flour, breadcrumbs - how much will go;
- salt, pepper - to taste;
- vegetable oil - how much will leave.
Method of preparation:
- Wash cut up trout, dry, cut into steaks. You can buy already prepared steaks, chilled or frozen. But if they are thick, then they will have to be cut into 2-3 pieces, 1-1, 5 cm each.
- Clean onions, cut into rings or half rings. Fry in boiling oil until golden brown, put in a clean plate.
- Sift flour, mix with salt and pepper.
- Beat the eggs in a bowl with a whisk.
- Heat a new batch of butter in a pan.
- Dip each steak in flour, dip it in an egg, and bread it in breadcrumbs. Put in boiling oil. Fry on both sides, giving each side approximately 5 minutes.
- Remove from pan, sprinkle with fried onions.
If the trout is cooked with this recipe, it most likely will not be dry. However, the sauce will not be superfluous. Well suited cream and garlic sauce. As a side dish, you can use any vegetables, rice.
Trout fried in mayonnaise
Composition:
- trout - 2 kg;
- mayonnaise - 0, 2 l;
- onions - 0, 3 kg;
- wheat flour - how much will leave;
- salt, pepper - to taste;
- vegetable oil - how much will leave.
Method of preparation:
- Clean the trout, gut it, cut it into steaks about one and a half centimeters thick.
- Place the mayonnaise in a bowl, add salt and pepper, and mix. It is not necessary to salt heavily, since mayonnaise already contains salt.
- Peel the onions and cut them into small cubes, mix them with mayonnaise.
- Place the steaks in mayonnaise and roll the fish in the sauce so that it covers the pieces on all sides.
- Put the pan on the fire, pour the oil into it.
- Roll the steaks in flour and place them in a frying pan. Cook on each side for 5 minutes over medium heat. It is not necessary to close the lid.
- Cover the pan with a lid, reduce heat. Tomite the trout in a frying pan for another 5 minutes.
Trout cooked according to this recipe will be covered with a delicious golden brown crust, and inside it will remain tender and juicy.
Trout in batter
Composition:
- trout fillet - 1, 5 kg;
- dry white wine - 100 ml;
- chicken egg - 2 pcs .;
- wheat flour - 100 g;
- salt, pepper - to taste;
- vegetable oil - how much will leave.
Method of preparation:
- Cut the trout fillet into pieces about 2 cm wide.
- Separate yolks from proteins.
- Whisk the yolks in a bowl. Continue to beat, add wine, salt, pepper.
- Sift flour, add to the mixture of wine and yolks. Beat with a mixer until a homogeneous mass without lumps.
- In a separate container, whip proteins into a thick foam, add them to the dough, stir.
- Add oil to the pan. Put on medium heat. When the oil begins to boil, dip the trout pieces in a batter and put it in the pan. Fry on all sides. The total cooking time in the pan should not exceed 12 minutes. This is quite enough to form a ruddy crust on all sides.
Trout in batter is usually served without a side dish. It is suitable for snacking on weekdays, and for a buffet table if you want to feed the guests with a satisfying and tasty meal.
River trout fried with sour cream
Composition:
- river trout - 1 kg;
- flour and breadcrumbs - how much will go;
- salt, pepper - to taste;
- sour cream - 0, 2 l;
- butter - 50 g;
- vegetable oil - how much will leave.
Method of preparation:
- Clean the fish, gut it. Rinse well, pat dry.
- Sift flour, mix with salt and pepper, roll fish in it.
- Heat vegetable oil in a pan.
- Breast the fish in breadcrumbs, fry on each side for 5 minutes.
- Brush with sour cream.
- Slice the butter into thin slices and spread on the fish.
- Cover the pan with a lid, reduce heat. Simmer for 10 minutes.
Trout cooked in a creamy-creamy sauce is especially tender. Garnish to her do not need.
Trout fillet in cream sauce
Composition:
- trout fillet - 0, 6 kg;
- onions - 100 g;
- Bulgarian pepper - 0, 2 kg;
- butter - 50 g;
- cream - 100 ml;
- lemon - 0, 5 pcs .;
- seasoning for fish with salt - to taste;
- vegetable oil - how much will leave.
Method of preparation:
- Fillet of trout, washed and dried, cut into portions.
- Rub the pieces with seasoning for fish.
- Sprinkle with lemon juice squeezed from half a lemon.
- Peel the onion, chop it finely.
- Wash the pepper, clean it from the seeds, cut into very small cubes.
- Melt the butter, fry the onions in it so that it becomes soft and transparent.
- Add the bell pepper, fry for another 5 minutes.
- Remove the vegetables from the pan, cover with cream and stir well.
- Heat the vegetable oil in a clean frying pan and fry in it until an appetizing shade pieces of trout.
- Pour trout sauce, cover with a lid. Simmer on low heat for 10 minutes.
As a side dish for trout made with this recipe, it is best to cook mashed potatoes.
Trout steaks in white wine
Composition:
- trout steaks - 0, 6 kg;
- lemon - 0, 5 pcs .;
- soy sauce - 20 ml;
- dry white wine - 150 ml;
- water - 0, 25 l;
- salt, seasoning for fish - to taste;
- butter - 50 g.
Method of preparation:
- Wash steaks and blot with a towel.
- Mix the juice of half a lemon, soy sauce, salt, seasoning and half a glass of water.
- Marinate the trout steaks in the resulting sauce.
- Place thin slices of butter in the pan. Put steaks on it. Marinade yet do not pour out.
- Put the pan on fire. When the butter has melted and the steaks are slightly browned on one side, turn them over, pour the marinade, wine and leftover water into the pan.
- Cover and simmer for 20 minutes.
When feeding, trout are nice to decorate with greens. It will look simple, but very appetizing.
At first glance, it is not an easy task to cook trout in a pan. But in fact, even an inexperienced hostess can cope with it if she knows the details of the technology and finds good recipes.
