All types of fish are used for frying, but this type of heat treatment gives special taste qualities fish such as carp, bream, carp, roach, herring, herring, navaga, smelt, mackerel, silver hake, captain fish, dentex, grenadier, horse mackerel, ocean goby, etc. Many fried foods prepared from sturgeon, pike perch, catfish, perch, and salmon.
Fried fish has a pronounced taste due to the formation of crispy crust, contains a large amount of valuable nutrients, since they are almost not lost during frying. During the frying process, fish absorbs a certain amount of fat, which increases its calorie content.
Methods of frying fish - basic with a small amount fat and deep-fried. The fish is fried whole (small) and in portions. Sturgeon fish fried in links or portioned pieces.
For frying fish, use vegetable oil, preferably sunflower or olive oil, as well as cooking oil(deep fryer). Deep fat is made from a mixture of food fat and vegetable oil, since the resulting fat, heating to high temperature, changes little and is not subject to smoke formation; in addition, it gives the fish best taste and beautiful appearance. The degree of change in fat depends on its purity and the intensity of heating. Refined oil changes less than unrefined. During the frying process, deep fat is periodically filtered and ensured that it does not decrease by more than half the volume. For 1 kg of fish take 4 kg of fat. If the fish is intended for cold dishes, then it is fried only in vegetable oil.
Fish is fried on baking sheets, frying pans, electric frying pans, deep saucepans, and deep fryers.
Fried fish. Dried whole fish or portioned pieces sprinkle with salt and pepper, bread in flour, place in a well-heated frying pan or baking sheet with fat, skin side down, and fry on both sides until crispy. golden crust for 5–10 minutes at a temperature of 140–160°C. The fish is fried in the oven until full readiness 5–7 minutes at a temperature of 250 °C. Total time fry for 10–20 minutes. By the end of frying, the fish warms up inside to 85–90 °C. The readiness of fish is determined by the presence of small air bubbles on its surface. Fried fish is released immediately after heat treatment.
On a warm plate or portioned dish add a side dish in the form of fried, boiled or mashed potatoes. Place fried fish next to it and pour melted butter over it. Separately, the fish is served with tomato, red main or tomato sauce with vegetables. The dish is decorated with sprigs of parsley, and sometimes with lemon slices. Garnish fried fish stewed cabbage, buckwheat porridge, fried zucchini, eggplants, tomatoes, boiled vegetables with fat.
Fish from 132 to 237, wheat flour 6, vegetable oil 6, side dish 150, sauce 75, or butter, or table margarine 7 Yield 257, 325.
Fish fried with onions in Leningrad style. Potatoes are boiled in their skins, cooled, peeled, cut into slices and fried on both sides. Onions are cut into rings, breaded in flour and deep-fried until golden color.
A portioned piece of fish is fried using the basic method and brought to readiness in the oven. Fried fish is placed in a portioned frying pan in the middle, around fried potatoes slices, and fried onion rings are placed on the fish.
Deep-fried fish. Prepared semi-finished product – “ whole fish"or portioned pieces in the form of rhombuses - placed in deep fat, heated to a temperature of 180°C. The fish is lowered into deep fat using a slotted spoon, carefully so as not to cause splashing of fat, and fried for 5-10 minutes until a golden crust forms on the surface, then taken out, allowed to drain off the fat, placed in a frying pan and finished cooking in the oven.
When serving on a heated plate or portioned dish, place a side dish in the form of slices of fried boiled potatoes or french fries; fish is placed next to it, which is poured over with melted butter, garnished with a slice of lemon and deep-fried parsley. Tomato sauce, or mayonnaise with gherkins, or mayonnaise is served in a gravy boat.
Sturgeon 199, or pike perch 192, or catfish 211. or captain fish 233, wheat flour 6, eggs 1/7 pcs, crackers 15, cooking oil 10, side dish 150, sauce 75 or 50, or butter or margarine 7 Yield 325, 300, 257.
Fish fried with green oil. The prepared semi-finished product, shaped like a figure eight and held together with a metal skewer, is dipped into heated fat and fried until golden brown crust, then remove from the fat, remove the skewer, and cook the fish in the oven until cooked. Fried fish is garnished with French fries. Place a circle of well-chilled green butter on the fish, garnish with French fries and a slice of lemon. Tomato sauce is served separately. The dish is released immediately after cooking so that green oil retained its shape.
Fried fish in dough. After marinating, pieces of fish are pricked with a fork or a chef's needle, immersed in batter, quickly dipped in hot fat, and fried for 3–5 minutes. The finished fried fish floats to the surface of the fryer, it is removed with a slotted spoon, and transferred to a colander to drain the fat.
The fish is placed on a dish or plate covered with a paper napkin, 6-8 pieces each, giving it the shape of a pyramid. The dish is decorated with sprigs of parsley (fries) and a slice of lemon. Mayonnaise with gherkins or tomato sauce is served separately. Fish can also be served with French fries. The fish is sometimes cut into cubes.
Don Zrazy. The formed zrazy is fried in heated deep fat until a crispy crust is formed and brought to readiness in the oven. They release 1–2 pieces. per serving with fried potatoes, mashed potatoes, stewed vegetables, crumbly buckwheat porridge or complex vegetable side dish, consisting of 3–4 types of vegetables, pour over melted butter or served separately, tomato sauce, garnished with herbs.
Goal of the work: familiarization with the range of fish dishes and non-fish products seas.
Assortment of dishes: 1. Boiled fish, Polish sauce
(№ 623, № 1053).
2. Telnoe (No. 676).
3. Fried fish with onions in Leningrad style
(№ 643).
4. Fish baked in sour cream sauce with mushrooms Moscow style (No. 660).
Tools, equipment and utensils:pans with a capacity of 1 and 0.5 l; frying pans, chef's knives, veselka, gauze, colander, portioned frying pan, deep fryer, meat grinder, baking sheet, metal oval dishes, gravy boats, small plates, cutlery.
Cooking technology:
1. Boiled fish (No. 623). Polish sauce (No. 1053 ) Gross Net
captain fish or 296160
sea bass*214156
pike (except sea)306156
cod*197152
whiting*203156
carrot*55
onion54
parsley (root)43
weight of boiled fish – 125
side dish (No. 946)–150
sauce (No. 1053)–75
Output–350
* Fish can be cooked without adding carrots
Work sequence “Boiled fish” (Fig. 5.6):
1. Defrost the fish, remove scales and entrails. rinse, layer and cut into portioned semi-finished products of a certain mass with skin and rib bones.
2. Prepare vegetables. Wash the onions, carrots and parsley roots, peel and cut into slices.
3. Let the fish cook. Place portioned pieces of fish into a pan, add water, add raw chopped vegetables and cook from the moment of boiling for 10-15 minutes.
4. Boil the eggs.
5. Wash and peel the potatoes (Fig. 5.7).
6. Boil potatoes until tender . Drain the water and dry the potatoes by placing the pan on a hot stove for a few minutes. Allow to cool to a temperature of 80–85 o C.
7. Melt the butter and heat milk for mashed potatoes.
8. Wipe the potatoes Through a sieve, add butter and warm milk. Beat the mass.
9. Peel eggs, chop into thin slices.
10. Wash the parsley, finely chop.
11. Melt the butter for the sauce.
12. Make the sauce (Fig. 5.8). Add chopped eggs, herbs, salt to the melted butter. citric acid.
13. Decorate the dish. Place fish pieces on a warm shallow dinner plate and place them on the side mashed potatoes. Apply a pattern to the surface of the puree using a tablespoon dipped in hot water. Pour Polish sauce over the fish. Garnish with a slice of peeled lemon.
Rice. 5.6. Technology system production of the “Boiled Fish” dish
2. Mashed potatoes (No. 946) Gross Net
potatoes1107830
milk158150
table margarine6060
or butter6060
Output–1000
Rice. 5.7. Technological diagram of dish production
"Mashed potatoes"
Polish sauce (No. 1053) Gross Net
butter700700
eggs8 pcs.320
parsley (greens) 2720
citric acid22
Output–1000
Rice. 5.8. Technological diagram of dish production
"Polish sauce"
2. Telnoe (No. 676) Gross Net
pike perch or 16780
ice fish17880
pike (except sea)20080
cod*11080
sea bass12180
wheat bread2424
milk or water3232
fish cutlet mass–134
ground meat:
onion4034/17*
cooking fat55
fresh porcini mushrooms2620/15*
or fresh champignons 2821/15*
eggs 1/4 pcs. 10
crackers22
minced meat mass – 42
eggs1/410
crackers1010
semi-finished product weight – 194
cooking oil1414
weight of the finished body – 160
garnish No. 946, 948, 949, 976, 980–100
table margarine–7
sauce No. 1038, 1039–100
Exit–367
* Mass of sautéed onions and boiled mushrooms
Sequence of work “Telnoe” (Fig. 5.9):
1. Defrost the fish, clean it from scales and entrails, rinse, remove skin and remove bones.
2. Cut clean fillet into pieces weighing 40–50 g.
3. Soak wheat bread without crusts in milk.
4. Pieces of fish and soaked bread mince with salt and pepper. Knock out the mass.
Figure 5.9. Technological diagram for the production of the Telnoe dish
5. Prepare minced vegetables(Fig. 5.10). Peel the onions and mushrooms, rinse, boil the mushrooms, then fry. Sauté the onion.
6. Boil the eggs.Peel, chop.
7. Combine sauteed onions, fried mushrooms, chopped eggs; Season to taste with salt and pepper and stir.
8. Form the body. Place an amount of minced fish on a damp cloth (gauze), spread in a layer up to 1 cm. Place minced vegetables in the middle of the flatbread and use the cloth to form the body into a crescent shape.
9. Dip the semi-finished product in beaten eggs and breaded in breadcrumbs.
10. Put ready-made semi-finished product in the refrigerator for 30 minutes.
Rice. 5.10. Technological scheme for the production of “minced vegetables”
for the formation of a body
11. Prepare the sauce (Fig. 5.12). Saute the flour ( t = 160 o C). Peel the vegetables, wash them, chop them into strips and sauté with the addition of tomatoes.
12. Dilute the flour sauté with fish broth. For the broth: boil the skin, bones and some of the fish flesh left over from cutting into semi-finished products.
Fried potatoes (No. 948) Gross Net
potatoes in cubes, slices, wedges,
cubes19321449
cooking fat, vegetable oil100100
Output–1000
Figure 5.11. Technological diagram of dish production
"Fried potato"
13. Combine sauteed vegetables and flour sauté, diluted with broth. Let cook for 25–30 minutes.
14. Peel and rinse the potatoes (Fig. 5.11). Cut into cubes, rinse in running water and dry with a towel.
15. Fry potatoes the main way until a golden brown crust forms.
16. Deep fry the body until golden brown and cook in the oven.
17. Strain the sauce and rub the vegetables through a sieve. Bring the sauce to a boil. Season with creamy margarine.
18. Prepare the body for submission. Place the cauliflower on an oval dish (1–2 pieces per serving), place the side dish in a mound on the side. Serve the sauce separately. Garnish with parsley.
Tomato sauce (No. 1038) Gross Net
fish broth–500
table margarine2525
wheat flour 2525
carrot5040
onion4840
parsley (root) 4030
tomato puree500500
table margarine2525
sugar1010
Output–1000
Rice. 5.12. Technological diagram for the production of “Tomato sauce”
3. Fried fish with onions in Leningrad style (No. 643) Gross Net
cod* or 194149
sea bass204149
mackerel261149
pike perch, or hake264145
horse mackerel296145
wheat flour77
vegetable oil88
weight of fried fish – 125
deep-fried onion (No. 970)
garnish No. 947, 948
Exit–315
* Storing standards are given for gutted and headless fish
Figure 5.13. Technological diagram of dish production
“Fried fish in Leningrad style”
Fried potatoes from boiled (No. 947) Gross Net
potatoes16561205*
cooking fat or butter100100
Output–1000
* Weight of boiled, peeled, chopped potatoes
The sequence of work “Fried fish in Leningrad style” (Fig. 5.13):
1. Defrost the fish, clean it and cut into fillets with skin and rib bones. Cut into portions of the mass specified in the recipe.
2. Wash and peel the potatoes (Fig. 5.14) and cook for 10–15 minutes (until half cooked).
3. Peel the onion, wash it, cut it into rings.
4. Salt the fish (portioned pieces), pepper, breaded in flour and fried in the main method until golden brown, and bring to readiness in the oven.
5. Cut potatoes into slices and fry in the main method until golden brown.
6. Breaded onions in flour and deep fry.
7. Decorate the dish for serving. Place fried fish in the middle of a shallow dinner plate. Place slices of fried potatoes around it and top the fish with a mound of deep-fried onions. Decorate with sprigs of greenery.
Figure 5.14. Production flow diagram
"Fried from boiled potatoes"
4. Fish baked in sour cream sauce with mushrooms, Moscow style (No. 660)
Gross Net
Pike perch or 284145
som310155
ice fish302145
sturgeon301149
stellate sturgeon281149
beluga296149
wheat flour77
fresh porcini mushrooms3426/17*
or fresh champignons5743/17*
onion2420/10**
cooking oil15430
* Mass of mushrooms after frying
**Weight of sautéed onions
Sequence of work “Fish baked in sour cream sauce with mushrooms, Moscow style” (Fig. 5.15):
1. Defrost the fish, clean it, rinse and cut into fillets with skin and rib bones. Cut into portions with the masa provided in the recipe.
2. Wash and boil the mushrooms cut into slices and fry.
3. Boil the eggs.Cut into slices.
4. Peel the onion, cut into half rings and save.
5. Prepare the sauce (Fig. 5.16). Saute the flour in butter. Bring the sour cream to a boil and stir in the flour mixture. Season the semi-finished product with salt and pepper and simmer for 3–5 minutes. Ready sauce strain and bring to a boil again.
6. Wash the potatoes peel and cook (Fig. 5.14).
7. Grate the cheese.
8. Fish portions salt the pieces, pepper, breaded in flour and fry in the main method until golden brown.
9. Cut boiled potatoes into slices and fry in a frying pan until golden brown.
10. Prepare the dish for baking. Pour a little sauce into a portioned frying pan and place a portion of fried fish in the center; Cover the fish with slices of fried boiled potatoes. Place slices (slices) on top of the fish boiled egg, sautéed onions, fried mushrooms. Pour the remaining sauce over the top of the dish and sprinkle with grated cheese.
11. Bake the dish in the oven at a temperature of 250–280 o C until a golden brown crust forms on the surface.
12. Prepare for submission. Place a paper napkin on a shallow dinner plate and place a portioned frying pan with the dish on it. Decorate with a sprig of greenery.
Sour cream sauce (No. 1044) Gross Net
sour cream10001000
butter5050
wheat flour5050
Boiled fish, Polish sauce
Fish in the form of a whole piece. Garnish on the side, figuratively decorated. The sauce completely covers the fish
In cross section – pink with a yellowish tint, or white, or light gray (depending on the type of fish)
Fish with the aroma of spices and sauce
A crescent-shaped product with an evenly fried crust on both sides, without cracks on the surface, poured with oil, garnished. Sauce served separately
Light brown
Characteristic of fish products cutlet mass with the taste and aroma of fried onions, eggs, mushrooms and tomato sauce
Fried fish Leningrad style
A piece of fish with an evenly fried crust without burnt areas, garnished with circles of fried potatoes, sprinkled with oil, fried onions placed on top
Fish – light brown, onion – straw yellow
Characteristic of fried fish, fried onions and potatoes
Fish baked in sour cream sauce with mushrooms, Moscow style
Most of the surface is covered with a golden brown crust
Golden brown
Characteristic of fried fish with a taste of sour cream, sautéed onions and mushrooms
cod fillet 119 g
or perch 163 (119) g
or mackerel 209 (119) g
or horse mackerel 237 (116) g
wheat flour 6 g
vegetable oil 6 g
For garnish:
potatoes 216 (145) g
rendered fat 15 g
onion 125 (105) g
wheat flour 3 g
cooking fat 6 g
Yield 285 g
Cut the cod fillet with skin and rib bones into portions, sprinkle with salt, pepper, bread in flour and fry on both sides until golden brown, until ready, cook in the oven for 5 minutes.
Preparation of the side dish: cut the washed potatoes into slices, sprinkle with salt, place in a layer of no more than 5 cm in a frying pan heated with fat. Fry for 15-20 minutes. stirring occasionally until a crispy crust forms. Drizzle the finished potatoes with butter; onion cut into rings, sprinkle with flour, shake to remove excess flour,
fry for 1-2 minutes at 160 °C in a preheated deep fat. When serving, place the fish on a plate, fried potatoes around it, and deep-fried onions on top of the fish. The dish can be decorated with herbs
pike perch 140 (67) g
or sturgeon 145 (64) g
or stellate sturgeon 134 (64) g
citric acid 0.2 g
vegetable oil 4 g
parsley (greens) 3 (2) g
wheat flour 30 g
milk or water 30 g
eggs 3/4 pcs.
cooking fat 15 g
mayonnaise sauce with gherkins 50 g
Yield 200 g
Cut fish fillet without skin and rib bones into pieces no thicker than 2 cm and 5-6 cm long, add vegetable oil, citric acid, salt, ground black pepper and finely chopped parsley. Keep in the refrigerator for 30-40 minutes.
Heat milk or water to 30 °C, add vegetable oil, salt, sugar, yolks, then add flour, stir so that there are no lumps, and leave for 10-15 minutes for gluten to swell. Before frying, fold into the dough, whipped into a fluffy foam. egg whites. Using a chef's needle, immerse the prepared fish in the dough and transfer it to fat heated to 180 - 190 ° C. Fry until done, keep in the oven for another 5-6 minutes. When serving, place the fish in the form of a pyramid on a plate, place a slice of lemon next to it. Separately serve mayonnaise sauce with gherkins (mayonnaise 36 g), pickled cucumbers (gherkins) 12 g), "Yuzhny" sauce 21 g. The dish can be decorated with herbs
cod fillet 119 g
or catfish 183 (119) g
or iced 242 (116) g
or horse mackerel 252 (116) g
wheat flour 6 g
vegetable oil 6 g
For garnish:
wheat flour 4 g
eggs 1/2 pcs.
onion 131 (110) g
vegetable oil 9 g
potatoes 193 g
butter 7 g
Yield 290 g
Cut the cod fillet into pieces with skin, but without rib bones, sprinkle with salt, ground pepper, breaded in flour and fried in the main method until cooked. Preparation of the side dish: peel the potatoes, rinse, boil until tender in salted water. Drain the broth, dry the potatoes, cool, cut into slices, then fry with fat until golden brown. Cut the onion into rings and sauté with fat.
Place the fried fish in a portioned frying pan greased with vegetable oil, surround it with potatoes, put sautéed onions on top, pour in a mixture of eggs and flour and bake in the oven until golden brown. Serve the fish in a portioned frying pan
sea bass 174 (122) g
or cod 161 (122) g
or pike perch 239 (122) g
or sturgeon 248 (123) g
margarine 11 g
potatoes 206 (150) g
cheese 5 g
crackers 4 g
butter 3 g
white sauce 125 g
Yield 350 g
Fillet sea bass cut into portions with boneless skin, sprinkle with salt and ground pepper, place in a greased frying pan, place boiled sliced potatoes on top, pour over white fish sauce, sprinkle with breadcrumbs and grated cheese, pour over melted butter, bake in the oven until done. Ready dish serve in a portioned frying pan. You can decorate with sprigs of greenery
sea bass 140 (98) g
or cod 129 (98) g
or pollock 198 (99) g
onion 16 (8) g
cheese 5 g
butter 10 g
milk sauce 100 g
For garnish:
potatoes 179 (134) g
milk 46 g
butter 5 g
wheat flour 1 g
Yield 315 g
Cut the sea bass into fillets with skin without rib bones, cut into portions and simmer with the lid closed until cooked.
Place a side dish on a greased frying pan - mashed potatoes, and on top - poached fish, pour milk sauce, sprinkle with grated cheese, pour in fat and bake in the oven until golden brown. Serve the dish in a portioned frying pan
Fried fish is a dish that has many variety of recipes. Small river or red sea fish prepares very quickly, always turns out delicious, goes well with different spices, vegetables and served with any side dish. In addition to all the other benefits, this treat is very healthy; you can even eat it for dinner.
How to deliciously fry fish?
Any Fried fish– a universal recipe that can be adapted to your own preferences. Fry the pieces in gravy or batter, with a vegetable side dish or under base marinade from onions and carrots. In any case, the dish will turn out tasty and nutritious, the main thing is not to overcook it.
Every cook can cook delicious fish in a frying pan. If you bought the carcasses frozen, be sure to defrost them completely on the bottom shelf of the refrigerator. It is important to thoroughly clean the abdominal cavity, removing all entrails and dark films. Trim off the fins and gills; they add bitterness to the finished dish.
Ingredients:
- mackerel – 2 pcs.;
- salt, pepper, thyme;
- lemon juice– 20 ml;
- flour for breading;
- oil for frying.
Preparation
- Divide the defrosted and cleaned fish into steaks 2 cm thick.
- Season with salt, spices and sprinkle with lemon juice.
- Leave the pieces to marinate for 20 minutes.
- Roll in flour and fry in oil until golden brown. Place on a baking sheet in a single layer.
- Fried white fish should simmer in the oven for 15 minutes.
The easiest way to prepare fish is fried in batter. Budget fish is ideal for this dish: hake or pollock. The dough is made different ways, basic – egg, flour and spices. To make the crust more crispy, add ice water or mineral water, and partially replace the flour with potato starch.
Ingredients:
- hake – 800 g;
- egg – 2 pcs.;
- flour - 3 tbsp. l.;
- mineral water – 50 ml;
- flour for breading;
- salt, pepper mixture, lemon juice.
Preparation
- Defrost the slave, wash it, cut it into small pieces.
- Salt, pepper, sprinkle with juice and leave for half an hour.
- Mix eggs with flour and water, kneading the dough like thick sour cream.
- Roll the fish first in flour, then in batter.
- Fry on all sides until golden brown.
- Transfer the fish to a heatproof dish and cook in the oven for 15 minutes.
Marinade in a fried fish recipe is usually called vegetable pillow from onions and carrots. If desired, the composition can be expanded and added bell pepper, tomatoes and dried herbs. Pollock, hake, silver carp, herring or mackerel are suitable for cooking. Before frying fish, it must be thawed, marinated in spices and citrus juice, breaded in flour.
Ingredients:
- fish – 600 g;
- onions – 2 pcs.;
- carrots – 2 pcs.;
- Bell pepper- 1 PC.;
- tomato – 2 pcs.;
- tomato juice – 150 ml;
- flour for breading;
- frying oil;
- salt, pepper, lemon juice.
Preparation
- Cut the fish into pieces, season with salt and spices, sprinkle with lemon juice, leave for 30 minutes.
- Bread the pieces in flour and fry until golden brown.
- Meanwhile, in a separate frying pan, fry quarter rings of onion and pepper, grated carrots, add tomato slices. Pour in tomato, simmer for 5 minutes.
- Pour the marinade over the fish, cover and simmer for 10-15 minutes.
Leningrad-style fried fish is a complete, self-sufficient dish that looks appetizing and tastes simply delicious. The treat contains only budget ingredients, but the result is always excellent. Main feature The dishes include crispy deep-fried onions and potatoes, also fried until golden brown.
Ingredients:
- white fish fillet – 500 g;
- flour for breading;
- frying oil;
- onions – 2 pcs.;
- potatoes – 6 pcs.;
- salt, pepper mixture.
Preparation
- Cut the fillet into portions, add salt, pepper and other spices.
- Bread the pieces in flour and fry until golden brown.
- Cut the onion into rings, roll in flour and deep-fry.
- Cut the potatoes into circles, fry until tender, add salt.
- When serving, fried fish is placed in the center of the dish, crispy onions are distributed on top, and potatoes are placed around the fish.
a dish that will take no more than half an hour to prepare. You can use salmon or more affordable species: trout, chum salmon or salmon. If you decide to fry pink salmon, keep in mind that its meat is a little dry, so it requires pre-marinating in lemon juice with vegetable oil. Ingredients:
- red fish steaks – 2 pcs.;
- salt, pepper, thyme;
- olive oil – 20 ml;
- lemon juice – 10 ml.
Preparation
- Rinse the steaks, dry thoroughly, salt, coat with spices, olive oil and lemon juice. Leave for 20 minutes.
- Heat the grill pan, add the fish and fry on both sides until golden brown.
- Turn off the heat, cover the pan with the fish with foil and wait 10 minutes.
Fried River fish It cooks very quickly in a frying pan, but before cooking the carcasses need to be thoroughly processed: washed, cleaned of scales and entrails. These fish are also particularly bony, especially carp and pike. Before frying, such fish is cut into a “mesh” so that the bones will not be felt.
Ingredients:
- crucian carp – 2 pcs.;
- flour for breading;
- frying oil;
- salt, pepper mixture.
Preparation
- Wash the fish, peel it, cut it on the surface, add salt and pepper.
- Dip in flour and fry in a hot frying pan with oil on both sides.
- Serve immediately, still hot.
Fried fish in tomato
The classic recipe for cooking fish is simmering in a tomato. fried is prepared from fruit drink or paste diluted in water, add various vegetables. The main secret of excellent taste is sugar; just one pinch of sweetener will transform the sauce and make it especially tasty.
Ingredients:
- pollock – 500 g;
- flour for breading;
- frying oil;
- salt, pepper mixture;
- tomato juice – 250 ml;
- onions, carrots, sweet peppers - 1 pc.;
- salt, sugar - 1 pinch each.
Preparation
- Cut the fish, salt and pepper, roll in flour, fry until golden brown, transfer to a roasting pan.
- Sauté the onion, add pepper strips and grated carrots, pour in the tomato, add salt, bring to a boil, add sugar.
- Pour the gravy over the fish and simmer over low heat for 15 minutes.
Fried – the simplest way feed your family a hearty dinner without turning on the stove or dirtying a mountain of dishes. All components of the dish are prepared in one container; you just need to switch cooking modes in time. Vegetable composition You determine it yourself; you can use a ready-made frozen mixture.
Ingredients:
- fish – 500 g;
- frozen vegetables – 200 g;
- frying oil;
- flour;
- salt, pepper, thyme, rosemary;
- lemon – ½ pc.
Preparation
- Season the fish pieces with spices, bread them in flour, and fry them in the baking pan.
- Add vegetable mixture, pour in lemon juice, brown for 10 minutes.
- Switch to Sauté and cook for another 10 minutes.
– incomparable dish, which will confidently replace the traditional meat kebab. Mackerel, char, and rainbow trout are ideal for frying. It is convenient to use a wire rack for cooking. Marinate the carcasses in advance in spices, vegetable oil and lemon juice.
Fried fish Leningrad style – original dish, which can be placed on festive table and do not blush in front of guests. It turns out so tasty, juicy and aromatic, especially if you use fish without large quantity bones. The dish is prepared quite quickly and always turns out with a bang. By the way, its main secret lies in how we prepare and then fry the onions. So we follow this process so that we can enjoy the dish later.
Ingredients for preparing Leningrad-style fried fish:
- Fresh frozen pollock or hake carcass 1.5 kilograms
- Wheat flour premium 5 tablespoons
- Salt 1 teaspoon
- Freshly ground white pepper 1 pinch
- Large onion 4 pieces
- Refined vegetable oil for frying
Products not suitable? Choose a similar recipe from others!
Inventory:
Tablespoon, cutting board, medium bowl, kitchen knife, frying pan, wooden spatula, deep plate, kitchen stove, serving dish, small bowl, kitchen paper towels, deep bowl, special knife for cleaning fish, colander
Cooking fried fish in Leningrad style:
Step 1: prepare the fish.
Place freshly frozen fish (hake or pollock - it doesn’t matter that they are tasty, plus they have a small amount of bones, which is also important) in a medium bowl and leave aside for a while. The component should not be completely defrosted, this will make it easier to clean.
Then pour into a deep bowl plain water room temperature and start removing the scales. To do this, we will use a special knife. Be sure to dip each carcass in water so that the scales do not scatter throughout the kitchen.
Next, lightly rinse the pollock or hake under running water and place on cutting board. Using a knife, carefully make an incision along the entire abdomen and remove the entrails (although they are usually not found in frozen fish). Then we cut off the fins and at the end thoroughly wash the fish on all sides under running water. warm water.
How to fry the dish is up to you. You can cut the carcasses crosswise into medium pieces. I prefer to cut the fish into fillets and serve it that way. dining table. In any case, rub the pieces on all sides with salt and ground white pepper, transfer them back to a medium bowl and leave them aside for a while.
Step 2: prepare the onions.
Using a knife, peel the onion and rinse thoroughly under running warm water. Next, place the component on a cutting board and chop it into rings, half rings, or even large cubes.
Next, transfer the bulbs to a colander and rinse again under running water. Place the ingredients on kitchen paper towels and allow to completely remove excess liquid. The onion must be dry in order to become crispy during frying. Finally, transfer the crushed ingredients into a small bowl and leave them alone for a while.
Step 3: prepare fried fish in Leningrad style.
Pour the flour into a deep plate and begin to cook the fish in Leningrad style. Pour some vegetable oil into the frying pan and place on medium heat. When the contents of the container are well heated, roll each piece of pollock or hake in flour and place it there. Fry the fish on all sides until a golden crust forms on the surface. Using a wooden spatula, transfer the finished pieces to a special plate for serving, but do not turn off the burner, but proceed to frying the onions.
We also dump the crushed components in the remaining flour so that it completely covers them, and then pour them into a clean, dry colander. Shake it lightly over the sink or plate to get rid of excess loose mixture.
Next, place the onion in hot frying pan with a small amount of vegetable oil and fry until golden brown, stirring from time to time with available equipment. Attention: If necessary, you can add a little fat during cooking, but only a little. At the end, turn off the burner, and use a wooden spatula to move the onion into the plate with the fish.
Step 4: serve Leningrad-style fried fish.
More warm fish served in Leningrad style at the dinner table along with side dishes such as mashed potatoes, boiled rice, other cereals, as well as salads from fresh vegetables. The dish turns out very tasty and aromatic! Enjoy!Bon appetit everyone!
If you have a deep fryer, then you can fry the onions in it. This makes the dish even tastier and more original;
Before serving, the fish can be decorated fresh vegetables, as well as finely chopped herbs;
For cooking of this dish Any of your favorite fish will do. For example, it could be sturgeon, perch, rotan, notothenia and even a large goby.
Loading...