Fish dishes are the main attribute of proper nutrition, which is why in order to maintain the metabolic process in the body within normal limits, fish should be consumed at least 2-3 times a week. There are many ways to cook fish, but the simplest and most common is frying. Rich aroma, juicy flesh and crispy golden crust - fried fish remains a welcome guest both at the holiday and, of course, on the family menu.
The benefits of fish delicacies for the normal condition of skin and hair are invaluable, but women respect fish not only for this. Many varieties of ocean fish are rightfully considered a dietary product: they contain little fat and are easily digestible. It turns out. that fried fish steaks are not a hindrance to your figure.
Men remain the biggest admirers of fish. They not only enjoy eating fish dishes, but also actively take part in catching fish.
For the cooking process, the housewife needs to arm herself with a frying pan (preferably cast iron) and a sharp knife. An oven is suitable as an option for frying fish. First, the fish is cleaned of scales, the fins, tail, and head are separated. During the gutting process, you need to carefully remove the entrails and avoid accidental damage to the gallbladder: bile will get into the flesh of the fish and give it a bitter taste.
It is recommended to fry only small fish the size of your palm whole. We cut the rest into 3-centimeter pieces for good and even roasting. Fill the frying pan with sunflower oil so that half the piece is immersed in it. This will not make the dish fattier - the fish simply will not absorb excess liquid. Armed with the necessary equipment and your favorite recipe, you can start preparing healthy fish dishes.
1. Fried fish (universal recipe).
River fish are very suitable for frying: they turn out just perfect. Sea varieties are preferred by gourmets on a diet, since after cooking the fish flesh is quite dry. This recipe is an example of proper preparation of fried fish; it is suitable for cooking all types of sea, ocean and river fish.
Ingredients:
- fish (any type and size) - 1 kg;
- wheat flour - 3 tbsp. spoons;
- fine salt, mixture of peppers - to taste;
- little vegetal and creamy;
- a glass of milk if you are preparing river fish.
Cooking process.
We begin the process by preparing the most important ingredient - fish. If it was in the refrigerator, then you must first defrost the carcass in the air. You should not try to speed up the process using a microwave or hot water, as this will ruin the quality of the fish.
We clean the fish from scales, cut off the head, all fins and tail. It is not advisable to remove the skin, since it keeps the fillet in a heap, and after removing the skin, the fish will simply crawl around the pan when frying. We clean the mucus inside the carcass with salt and wash.
You can fry a piece three centimeters thick well, so we divide each fish into slices of this size. If the fish fits in the palm of your hand, feel free to fry it whole.
If you have chosen river fish for the dish (crucian carp, bream, carp, etc.), then you definitely need to get rid of the specific “swampy” smell. To do this, soak the fish in a bowl with milk and salt for 25-30 minutes. Then take it out and let the excess liquid drain. You can even blot each piece with a paper towel; the fish should end up dry in the pan. Flour (wheat, corn) is used as breading.
In a frying pan, heat a mixture of vegetable and butter oils over high heat. Place the fish and fry for 5 minutes without turning. Then you can turn it over and reduce the heat to medium. Frying time is approximately 10-12 minutes.
The result is a flavorful fish dish with the perfect sweet taste and crispy skin.
2. Fried fish in batter.
The noble fish looks worthy on any table and in tandem with any side dish. It is almost impossible to spoil it, but supplementing it with high-quality ingredients is quite possible. Salmon prepared according to this recipe deserves special attention and respect. Everyone will like fish in original batter with an interesting sauce.
Ingredients:
- salmon steaks - 10 pcs.
For the batter:
- chicken eggs - 2 pcs;
- sesame seeds - 3 tbsp. spoons;
- wheat flour - 3 tablespoons;
- vegetable oil (olive) - 3 tbsp. spoons;
- milk - 3 tbsp. spoons;
- hard cheese - 50 gr.
- fine salt, sugar, pepper and a mixture of dry herbs.
for the sauce:
- milk and water - 3 tbsp. spoons;
- fat sour cream 21% - 3 tbsp. spoons;
- soft processed cheese - 1 piece;
- spices, turmeric, bay leaf;
- corn starch - 1 tbsp. spoon without a slide.
We marinate the salmon steaks overnight in this way: rub with salt and sugar, sprinkle with herbs and pepper, add a bay leaf for flavor and leave in a cool place. Before cooking, the fish must be washed from spices and dried.
Let's start preparing the original batter. Place finely grated boiled eggs, chopped cheese, flour, sour cream, sesame seeds, a little milk and spices into a container, mix everything thoroughly. Roll each piece of salmon in the resulting batter.
You can fry fish in batter in a frying pan. If you are using a dry cooker type frying pan, you will not need to add oil. If you use a cast iron or Teflon frying pan for frying, grease it with oil first.
Fry the first side of steaks over high heat. Add a little salt to the other side, reduce the heat to medium and cover the pan with a lid. Fry the fish for 15 minutes.
To prepare the sauce, you just need to mix the ingredients indicated in the recipe in a bowl and beat a little with a blender.
Salmon fried in batter is served topped with sauce and garnished with sprigs of herbs.
3. Fried fish in sour cream and egg omelet.
Some simple dishes can be spruced up with a couple of savory additions. The classic recipe for fried pike perch has gained new facets thanks to several additions to the composition.
Ingredients:
- pike perch fillet - 1 kg;
- chicken eggs - 2 pcs;
- large bulbs - 3 pcs;
- sour cream - 200-300 g;
- flour - 2 tbsp. spoons for breading;
- spices, chopped dill and parsley;
- vegetable oil.
Cooking process.
Divide the pike perch fillet into strips 4 cm wide, bread it in flour and salt and fry on both sides until golden brown. Place the fried fish loosely on a baking sheet.
Simmer the onion half rings in a frying pan for 10 minutes, then place them on a baking sheet with the fish.
Sour cream and egg filling is prepared as follows: beat eggs (raw), sour cream, herbs and spices with a whisk or mixer. Pour the fish steaks and onions with the resulting mixture and place in the oven for 25 minutes at 220 degrees.
The dish turns out juicy and aromatic. In addition, you don’t have to fuss over the side dish, because pike perch in an omelet is two in one. It turned out to be a nice and healthy fish treat!
1. For good frying, the thickness of the pieces should not exceed 3 cm. If you follow this simple rule, the fish will always be fully cooked.
2. For a beautiful appearance of the dish, it is advisable to soak the fillet in water with salt and do not remove the skin from the fish.
4. Before placing the fish on a hot frying pan, dry it with paper napkins.
5. Cast iron cookware is good for frying fish: it heats up evenly and the dish is cooked perfectly.
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Hello friends! Who doesn't love fried fish? Yes, the one who doesn’t know how to cook it. Read how to properly fry fish in a frying pan. I have selected several delicious and healthy recipes for you.
River species that are ideal for frying are crucian carp, river trout, pike, perch, river tilapia, catfish or carp. For marine meat, red fish, flounder, pollock, hake, tilapia, cod, and blue whiting are perfect. Marine species are less bony, although among river species there are less bony ones. For example, tilapia or catfish. In fact, almost any fish can be fried if you know a few secrets.
Clean and salt
In the store, fish is sold with the head or already prepared in the form of fillets. I like to buy with my head. This way there is a better chance of determining what freshness it is. Let's start with the fact that the product must be thoroughly washed and cleaned.
- If the fish is whole, then cut off the head, cut along the belly, and gut it. For convenience, you can help yourself with a tablespoon. How to scrape out the guts, especially the dark film. Remove the gallbladder especially carefully. Do not damage it, otherwise the fish will taste bitter.
- Cut off the fins with kitchen scissors.
- Remove the scales with a well-sharpened knife. We start cleaning from the tail.
- It happens that the surface is covered with a layer of mucus. And no matter how you wash it, it remains. Just rub the carcass with salt and wash it again.
- You can leave the head in the broth and cook a delicious fish soup.
- If you are making fillet, then cut the carcass into pieces about 3 cm. This is easier to do if the fish is slightly frozen. This way the pieces will turn out even and will not move away from the bone. Sprinkle these pieces with salt. But not too much. The golden rule is that it is better to under-salt. Add salt and leave for 10-20 minutes so that the future dish is soaked. For fresh fish, 10 minutes is enough
- If the fish is small, it is better to cook it whole. The fins and tail do not need to be trimmed. When fried, they will turn out like chips. Make cross cuts on both sides. Salt the dish and let it brew for 20 minutes. Next, you can put herbs in the belly - dill, cilantro.
And now I’ll tell you a secret: it’s easy to get rid of the strong smell of mud (this is typical for river rocks). To do this, soak the pieces in a solution of milk, salt and ground black pepper. Proportions: ¼ glass of milk, half a teaspoon of salt, add a little pepper. This solution should almost cover all the pieces. After 20 minutes, remove the pieces or drain them in a colander. There is no need to rinse, let the milk drain, or blot the pieces with a napkin. No need to salt anymore. Let everyone add more salt later if it seems too little.
Prepare directly for frying
Any of the following breadings are perfect as a breading for fillets or small pieces:
- Roll in flour. This is the easiest breading method. Pour flour into a plate, you can add spices and dried herbs for taste. And then roll in the fish pieces. In order not to stain the entire kitchen with flour, inventive housewives pour flour into a bag and send the pieces there. Just shake the bag and the fish is already breaded. And the kitchen will remain clean :)
- Breaded breadcrumbs work well. They need to be ground to a flour-like state. And here you can add a variety of fillings: cheese, herbs, nuts. The fillet should be salted, peppered, and then rolled in breading.
- To prevent the juice from leaking out of the fish, batter is perfect. It is prepared in different ways. The simplest one is to take 2 eggs, flour and herbs. Take any flour - oatmeal, rice or wheat. Break 2 eggs in a bowl and mix with a fork. Then add flour in small portions. You should get something like thick sour cream. Add a little salt, pepper, ground saffron. And roll the pieces in batter. This way the meat will be “sealed” and the juice will not leak out when frying.
- Another option is to mix 1 egg with 2 tablespoons of milk. First we roll the fish in this egg mixture, and then we need to roll it in flour.
Frying fish
Now that we've cut it up and chosen the breading, let's start frying.
- The frying pan should be well heated.
- Add simple refined oil. There should be enough of it so that the fish is half immersed in it. Don't worry, it's not much. The dish will not absorb much into itself. But this is the secret to the appearance of an appetizing crust.
- Place breaded pieces onto a hot surface. The fish is placed in well-heated oil. This way the breading will be “sealed” better.
- If you want to achieve a crispy crust, do not close the lid.
- Do not turn the fish over for the first 5-7 minutes. Otherwise the juice will leak out and the crust won’t work. Until a golden crust forms on the bottom, do not turn the piece over.
- Then carefully lift the fish with a wooden spatula. If it's browned, feel free to turn it over. Fry on the other side for 3-5 minutes.
- This dish cooks very quickly. Check readiness like this: pierce a piece with a knife. Is the meat soft and falls off the bones easily? All is ready. How long to fry fish in a frying pan can be determined experimentally. Usually this is from 3 to 10 minutes on each side.
If after frying you still feel that the pieces are too greasy, place the finished pieces on parchment or a paper napkin. I always do this when I fry pancakes or cheesecakes :)
Fried fish recipes
Fried flounder in flour and egg
There are several basic rules on how to properly fry flounder in a frying pan. For medium-sized flounder we take: 2 eggs, half a tsp. salt, juice of half a lemon, black pepper (2-3 turns of the mill), 100 grams of flour.
Trim the tail and fins with scissors, clean the scales and gut them. When gutting fish, do not damage the gallbladder. Otherwise the meat will be bitter. Make 5-6 cuts diagonally on both sides of the carcass. Squeeze half a lemon over the flounder; lemon juice will remove the specific smell. After dipping the carcass in the stirred eggs, roll in flour. After salt and pepper, place it in the pan.
Place the flounder in a heated bowl with the dark side up and the white belly up. Fry over medium heat for 7 minutes. Turn over and cook for another 5 minutes. This way the finished dish will better retain its shape and will not fall apart during frying. The golden crust that forms will help you understand how long to fry the flounder in a frying pan.
Another recipe for fried flounder from Sergei Malakhovsky:
Crucian carp fried in breadcrumbs with onion and egg
Any fisherman will tell you how to properly fry crucian carp in a frying pan. In this recipe we will do without flour. For 5 medium fish, take: 3 medium onions, half a glass of ground breadcrumbs, 3 eggs, sunflower oil for frying, 10 grams of salt.
Prepare crucian carp for frying by gutting, removing the gills, cutting the backs with a fine mesh, rinsing, and wiping dry with a paper towel. Rub the salt in evenly, allowing it to soak in for 5 minutes. Finely chop the onion. Fry it in sunflower oil and leave to cool in the pan, turning off the heat. Mix raw eggs well with fried onions. Heat a dry frying pan over high heat. Dip the fish in the onion and egg mixture, and then roll in breadcrumbs. Fry the crucian carp on both sides. How long to fry crucian carp in a frying pan will be determined by the rosy color of the dish.
Video recipe for fried crucian carp in sour cream
Pollock fried in batter
Sea fish is slightly different in preparation from river fish. This is due to physiological characteristics. If you take them into account, it becomes clear how to properly fry pollock in a frying pan. Sea fish, such as pollock or hake, takes a little longer to prepare than river fish and has a tougher skin.
Ingredients: 700 g pollock fillet, 2 eggs, 150 g flour, 150 g milk, 1 tsp saffron, olive oil; salt and pepper to taste.
Pour the flour into a deep bowl, add salt (half a tsp), pepper and 1 tsp. saffron It gives the finished dish a wonderful appearance and aroma. Mixing everything thoroughly, gradually add milk and then eggs. This kind of liquid batter is better suited for a frying pan. Place the fillet in the batter. Place the pieces of pollock in hot oil, which should be at least 1 cm in the frying pan. How long to fry the pollock in a frying pan can be determined by the hardened and whitened fillet. On average 7-8 minutes on one side if the fish pieces are large. For smaller ones it takes less, just 5 minutes. At this time the batter will turn into a golden crust.
Another version of fried pollock in the video:
Fish is best cooked on a grill pan. There are special grooves on the surface of such a frying pan. Thanks to this, the juice remains inside. Plus, this cookware requires much less oil when cooking. Therefore, the food will be healthier. Read more in the article "
Especially if it is cooked correctly: slightly crispy on the outside and juicy on the inside. There is no doubt that this is a very appetizing meal. Whether you purchased this product at the store or got your own catch, everyone should learn how to fry fish.
The most difficult moment in the cooking process lies in time - it is important not to dry out this delicate delicate product. That is why it is important to understand how long to fry the fish until it is fully cooked.
Which type is better?
With so many types of fish available today, it can get confusing as to which one is best. For frying, it is better to take low-fat sea or river varieties: trout, striped pollock, tilapia and cod. As a rule, white meat breeds taste best when roasted. Before frying, you need to properly cut it: freshwater species often have scales that need to be cleaned off, and also have a lot of bones, which it is advisable to remove during pre-processing.
Why is this so? First of all, because for cooking in a frying pan you need to use a certain amount of vegetable or butter (what is better to fry fish in is a matter of personal preference). For this reason, fatty species such as salmon, tuna or Chilean sea bass can become too oily and unappealing when cooked. These varieties are best cooked on the grill or in a broiler.
Preparatory stage
So, you have purchased a good one. You can choose what you will cook it in - flour or breadcrumbs. Using this layer of powder will give the product more texture and volume. This will also determine how long to fry the fish in a pan. If you are going to roll it in flour, first dip the pieces in a bowl of milk or raw egg for three to five minutes. This helps avoid burning.
Take a frying pan, pour in a few tablespoons of oil, preferably one specifically designed for heating to high temperatures. The latter include safflower, sunflower and grape seed oil. You can also use ghee, which will give the product a distinctive taste. In any case, the container must be well lubricated - you need to cover the bottom. No matter how long you fry the fish in a frying pan, the layer of oil should be sufficient. It is only important that the pieces do not float in it.
Like in flour?
People often avoid cooking fish for many reasons, including fear of an unpleasant smell in the apartment. But the main reason why people do not dare to undertake a culinary experiment is that many do not know how to fry fish in a frying pan in flour. This is especially true for fillets, because they are very tender.
Heat a frying pan and wait until the oil gets hot. It is advisable to sprinkle a few drops of water into it - if the contents of the container begin to hiss and splash, you can start cooking. Place the fish in the pan. It is advisable to prepare the “front” surface first. Usually the skinless side is assumed. Once your fish is in the pan, gently adjust it with a wooden spatula to prevent sticking.
Roasting time
How long to fry fish in a frying pan? This process usually takes about three to four minutes on one side. Then you should carefully turn each piece over. The fish generally takes about 10 minutes to cook for every 3cm of thickness. Obviously, most species are smaller in size. Use a wide spatula to turn pieces. Be careful not to damage the fish. Cook for another three to four minutes on the other side. You can navigate visually - the meat should turn white and be easily pierced with a fork.
Carefully lift the fish out of the pan using a spatula. Place into bowls and serve immediately with a few lemon wedges and chopped parsley.
What rules should you keep in mind?
First of all, you need to use a frying pan with a thick bottom. You need to get it very hot before you start cooking. This is done over medium heat for several minutes. It is advisable to use a non-stick steel or cast iron frying pan, but a regular one will work too. Modern cookware can ensure that the skin of the pieces will not stick, but you will not be able to get a brown crust. But you can understand how to fry without oil. Therefore, the choice depends only on you.
Sticking of the product to the dishes can occur for two reasons: either the fish is not dry enough, or the pan is not heated properly. To avoid this, be sure to wipe each piece of product with a tissue.
Use a neutral oil, such as canola or grapeseed oil, to avoid any off-odors. Heat it well in the pan - it should sizzle loudly when you add the fish.
How to make fish with crispy skin?
Almost any fish sold with the skin on can be cooked crispy. Salmon or perch are good for this purpose.
Make several shallow cuts along the edges of the fillet pieces if the skin is particularly thin. This will help prevent curling.
Sprinkle fish fillets or pieces with salt and pepper just before cooking. If you salt too early, moisture will begin to be released from the meat. This will leave the skin soggy and the meat tough and dry.
Use a pan that distributes heat evenly. Cast iron, stainless steel, or heavy-duty nonstick models are best. They are easiest to bring to the desired temperature and maintain it.
Place the pieces in the hot oil, skin side down. When using a cast iron or stainless steel pan, the skin and piece may stick slightly to the bottom at first. But after a while she will fall behind on her own.
From high temperatures, the protein in the meat will begin to coagulate, and the fish will begin to shrink and change shape. When this happens, the skin will remain attached only at the outer edges. Take a flexible spatula and press down on the meat until it is completely deformed. This ensures that the skin stays attached and comes out crispy.
How long to fry fish in a frying pan until crispy?
Let the fish fry on its own. Do not turn or move it around the pan. Watch the cooking process carefully to avoid burning. The skin on each piece should not reach the consistency of chips. When you can see a golden brown hue on the skin, carefully slide a spatula under each piece and flip it over.
The fish will likely flake and fall apart, so be very careful. At the moment, the completion rate is about 70 percent. How long to fry fish in a frying pan until done? You only have a couple of minutes left to prepare the second side.
Side dishes for fried fish
It is advisable to serve this fillet with a side dish of lentils or any other cooked legume product. You can combine fried fish with a spoon of yogurt mixed with olive oil, salt and pepper, as well as fresh chopped vegetables - cucumber and radish with garlic. Perch is traditionally served on a bed of greens with vegetable salad.
You can also make a side dish in the form of boiled spinach or raw Chinese cabbage. The fish is served with chips, couscous or rice. In fact, your possibilities are endless. If desired, you can prepare one that will go well with any of the side dishes.
Such dishes do not require any special manipulations; the whole process can be done even by an inexperienced housewife. However, even here there are some peculiarities. You need to cook more than just fish fried in oil on each side. It should turn out appetizing in appearance, very tasty and aromatic. How to fry fish correctly to get this result?
It can be served well even at the holiday table. But first you need to properly defrost it, if necessary, and clean it. Its entrails, fins and scales are removed. Then you need to separate the fillet from the bones. Sometimes fish can have a specific smell. This problem can be solved in several ways. You can keep the fish in water with vinegar (add two tablespoons per liter). It is also recommended to sprinkle it with lemon juice. To make the fish juicy and not have an unpleasant odor, you can keep it in milk for some time.
Next, we proceed to the frying process itself. Before properly frying fish, you need to decide what portions will be. Perhaps the fish needs to be cut into pieces of a certain size, or you can fry it whole. Small fish are cooked whole. But at the same time they make cuts on it so that it does not curl.
How to fry fish correctly so that the pieces do not become deformed during frying?
Sprinkle the prepared fish with salt and leave for 15 minutes. This simple action will make it stronger and prevent it from falling apart in the pan. If it belongs to the sturgeon breed, then before frying it must be immersed in hot water for 3 minutes, and then rinsed with cold water.
When talking about how to properly fry fish, special attention should be paid to the breading. It is necessary so that the fish has a beautiful appearance and does not stick to the pan. Mostly flour is used for breading, but a more complex mixture can be made. To do this, the fish needs to be rolled in flour, then in a beaten egg, and then in breadcrumbs. This breading will make it not only tasty, but also juicy.
When frying fish, vegetable oil is used mainly. But you can add a little cream to make the dish more flavorful. There should be enough fat in the pan so that the pieces are fried not only from the bottom, but also from the sides. If there is little fat, the fish will turn out to be dry, and if there is too much fat, it will be too fatty.
The oil needs to be heated well, and then put the prepared pieces of fish into the frying pan. The pieces should not lie tightly. Set the heat on the stove to medium so that the fish browns but does not burn.
How long does it take to fry fish? This, of course, depends on the size of the pieces. But generally the fish does not fry for very long. It is enough to brown it well on each side. If there is enough oil in the pan, then during this time it will have time to fry well.
If fish is cooked in a large amount of oil, deep-fried, then you should choose those species that have a denser structure. This is, for example, pike perch, hake or Pieces can be dipped in batter. And then lower it into well-heated fat. How long to fry fish this way? Until it acquires a golden color.
Fish is one of the main and irreplaceable human foods. Fish has been fried and baked since ancient times, but despite the extreme simplicity of cooking fish in a frying pan, you should still know a few simple rules on how to fry fish so that it turns out tasty, juicy and with a crispy crust. I tell you how to prepare delicious fried fish in a frying pan.
Ingredients:
(4 servings)
- 1 kg. fish
- 2 tbsp. flour
- vegetable oil
- spices for fish to taste
- According to this recipe, you can fry any fish, silver carp, hake, hake, salmon, etc., and both fish fillets and steaks - fish slices cut crosswise - will do. In my photo there is hake, it is a fairly large fish, so it is convenient to cut it and fry it in circles. If your plans include frying a whole fish, then the main points of this recipe will also be very useful.
- We clean the fish, gut it, and then rinse it under running cold water. We remove the black films that give the fish bitterness.
- Salt the fish on one side and the other. You can sprinkle with ground fish spices.
- Dip each fish piece in flour. Why is this being done? Firstly, the fish does not stick to the frying pan (this is in case the frying pan is ordinary, without a special coating). Secondly, thanks to a thin layer of flour, the fish turns out with a crispy crust.
- We take a clean frying pan; there should be no old fat or food residues from previous frying.
- Pour vegetable oil into the frying pan.
- A separate question is which fat is best to use for frying fish. Sometimes you can come across advice like, if you mix sunflower and olive oil, or add butter, margarine, etc., then the fish will taste divine. Dietitians and many chefs do not advise doing this. Different fats have different boiling points, so mixed fats form carcinogens faster, and such fats are more absorbed into foods.
- In addition, olive oil has a specific taste, and if you or your family are not used to this taste, then even well-fried fish may seem strange. Therefore, I recommend using regular vegetable oil, it is important that it is fresh (fresh from the bottle) and without bitterness. Pour a little oil so that the oil covers the bottom of the pan.
- Heat the frying pan with oil well. The oil should sizzle when moisture or a drop of water gets into it.
- Place the fish pieces in a well-heated frying pan at a short distance from each other. There is no need to try to dump all the available fish into the frying pan; it is better to fry it in several stages.
- Fry the fish over fairly high heat so that a golden brown crust forms on its surface faster. This is an important point, because thanks to the fried crust, the fish juice does not leak out, and the fish ultimately turns out juicy.
- If you suddenly see that the fish begins to “release” juice into the frying pan, immediately turn up the heat. And the second extreme, if the fire is too strong, the fish will burn, so we carefully monitor the frying process.
- Fry the fish on one side for 2-3 minutes. The time depends on the thickness of the piece. For a thin fillet, one and a half to two minutes is enough, for a thick steak, 3-4 minutes.
- When one side is browned, turn the fish over to the other side. The second side cooks faster than the first. Don't forget this, otherwise there is a risk of drying out the fish.
- Place fried fish pieces on napkins or paper towels to absorb excess fat. One minute is enough for this procedure.
- Serve hot fish fried in a frying pan; the best side dish is
