Fish with champignons fried in a frying pan

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   How to fry fish with champignons in a frying pan? Prepare all the products listed on the list. My fish is Sea Dragon, freshly caught, not frozen. This recipe can be used to cook any fish. If you have fish from the freezer, you should first defrost it at room temperature.

2. STEP 2

   

   First of all, cut off the sharp and long fins of the fish. It is more convenient and better to do this with large scissors and gloves. Gut the fish and remove scales. Rinse thoroughly under running cold water and dry with paper towels.

3. STEP 3

   

   Cut off the heads and tails. If you plan to use them in the future to prepare broth or fish soup, then remove the gills from the heads and place the soup set in the freezer. Rub the carcasses with salt and pepper on all sides to taste.

4. STEP 4

   

   Heat a small amount of refined oil in a thick-bottomed frying pan. Place the fish in the frying pan. Reduce the stove flame to moderate and fry the fish for 6-8 minutes (until an appetizing golden crust appears).

5. STEP 5

   

   Using a spatula, carefully flip the fish over to the other side and cook for about 8 minutes more. A minute before the end of cooking, I covered the pan with a lid. Place the fried carcasses on a separate plate.

6. STEP 6

   

   In the frying pan where the fish was fried, add the champignons, pre-cut into slices, and finely chopped onion. Lightly salt everything and add your favorite spices. Stirring, cook over high heat for a few minutes until done.

7. STEP 7

   

   Place mushrooms and onions on top of each carcass. Season as desired and serve!

Comments on the recipe

Natalia M

19.12.2023

4.8

For dinner I decided to make fish with champignons fried in a pan. I liked the idea of ​​not just frying the fish, but serving it with a side dish of mushrooms. I don’t have any exotics, so I took a couple of fairly large Volga pike perch out of the freezer. I defrosted them in cold water. If you use hot water, the fish may become soft and dry. The carcasses were cut into three parts and each part was cut in several places for better roasting. I didn't use anything other than salt and black pepper. I fried the fish over low heat so that it was cooked inside. Separately, I fried the champignons with onions. In order for them to fry, I first added the mushrooms to the frying pan. After the liquid had evaporated, add the onion and fry until tender. The fish with such a wonderful aromatic side dish turned out simply wonderful! All products go well together, it's very tasty! Thanks for the recipe!