Delicious sauce for fried fish. Recipes for sauces for fried fish

Exists great amount various types fish for food. Depending on its habitat, it can be marine, oceanic, river, or living in artificial reservoirs. Due to its wide distribution, fish have not only different appearance, but also a taste well known to chefs and seafood lovers. This allows you to make almost any dish from it, from soups to desserts, but most often it is cooked and served with a side dish. Delicious gravy for rice with fish - an equally popular seasoning, as it allows you to fully reveal the taste of the main dish.

There are no fewer options for preparing sauces than there is an assortment fish dishes. Correctly selected sauce for fish and rice is considered the best culinary arts, because doing this is not at all easy. In addition, when choosing a recipe, you should take into account not only the variety and type of fish. It is important to choose exactly those products that will be combined with the main dish and side dish, without obscuring their taste, but emphasizing it favorably.

The gravies that go with rice are not always suitable for fish. That's why you should know a few simple secrets, helping to prepare real cooking masterpiece from different products.

Options for using sauces for fish with rice

The sauce for the fish is selected depending on the method of preparing the main dish.

The most popular ways of preparing fish are: frying, boiling, stewing, baking in the oven or grilling. When prepared using one of these methods, fish goes well with rice grains as a side dish. In this case, you can prepare cold or warm sauce with rice or fish. A delicate creamy gravy will soften the fish taste and make the side dish more juicy. Creamy seasoning Can be used to marinate white fish.
In some cases, you can use these products to prepare complex dishes: pilaf, risotto, casseroles and much more. Since fish and rice are components of one common treat, which may include other ingredients, the most suitable option there will be liquid seasoning. It can be made separately and added both at the cooking stage and before serving. ready-made dish to the table.
For fish cooked separately, gravies and dressings are suitable, which can be served both hot and cold. Most often they are prepared using fish broth.

Universal sauce for river fish

Freshwater fish has a very pleasant soft taste, but most often it has a special specific smell of mud. To drown out the river aroma and enjoy delicious meat catfish, carp or pike, just add creamy seasoning.

Time for food preparation and cooking : 10 minutes
Output of finished portions : 4
Required Products :

Flour - 3 tbsp. l.
Cream - 200 ml
Butter - 3–4 tbsp. l.
Parsley - 1 bunch
Lemon - 1/2 pcs.
Salt - to taste

How to cook :

Place a piece of butter in a frying pan and melt.
Pour flour into oil, mix well and lightly fry.
Pour into flour mixture cream, stir so that no lumps form, and bring to a boil.
Add salt and chopped fresh parsley to taste. If desired, you can add other spices.

Most suitable seasonings To river fish: basil, bay leaf, parsley. If you change the seasonings, this sauce can be served with red and other sea fish. Dill will do, green basil, saffron and paprika.

Tomato sauce for boiled fish

Tomato sauce can be prepared for fried and boiled fish. It can also be used as a seasoning for stewing and baking.

Cooking time : 10 minutes

Number of ready servings : 6
Ingredients :

Tomato paste - 3 tbsp. l.
Sour cream - 1 tbsp. l.
Vegetable oil - 50 ml
Water ( fish broth) - 2 glasses
Onion - 1 pc.
Bay leaf - 1 pc.
Sugar - a pinch
Salt (sea) - to taste

Preparation :

Peel the onion and finely chop into cubes or thin rings.
Pour vegetable oil into a frying pan or saucepan and heat. Add the onion and fry slightly, stirring constantly.
Separately mix tomato paste and sour cream, add to the onion and simmer for 2-3 minutes.
Pour in cold broth or water, add salt and seasonings to taste. Bring the sauce to a boil and simmer for another 2-3 minutes until the desired consistency is achieved. To make the finished gravy thicker, you can add a little flour diluted in water or broth and bring the mixture to a boil.

The sweet and sour sauce can be refrigerated and served separately as a condiment. If desired, it can be used for filling fish cutlets and cue balls.

To increase the spiciness of the gravy, add a little red hot pepper and paprika, this will make the taste richer and the smell more aromatic.

All basic options The gravy goes well not only with fish, but also with rice. Thanks to this, the same dish can get a completely new taste.

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Every person should periodically eat fish, as it is a source valuable substances and microelements. The easiest way to prepare it is by frying. But sometimes you really want to add something unusual to this dish. In this case, on help will come sauce for fried fish.

What can you serve fish under?

There is far more than one recipe suitable for different types fish. The gravy can be prepared using various ingredients.

In Mexico, fish is served in a spicy tomato sauce, in France - in cream, in Japan - in soy, and we are more accustomed to dishes accompanied by sour cream.

But in addition to these gravies, you can prepare many others, because the following products go well with fish:

lemon;
White wine;
berries, in particular cranberries;
pomegranate;
mushrooms;
greenery;
natural yogurt etc.

Let's look at the most popular variations for fish.

Milk sauces

Each recipe from this category has one important difference, without which the delicacy of taste is lost: the gravy must be prepared exclusively for butter. Next, you can add milk or cream. The simplest recipe is fish fried in a gentle sour cream sauce. To do this, you need to heat the frying pan and melt 30-50 g of butter.

Then, depending on the thickness of the sour cream, add a little flour. After a minute, pour a glass of sour cream. Add dill and turn off the heat. You can cook browned fish in sour cream sauce or serve it separately, add garlic to taste.

Mushroom sauce goes well with fried red fish. The base can be prepared from bechamel, which in itself is perfect for such dishes. But more interesting recipe is as follows. Chop finely onion and fry it in butter in a saucepan.

Add thin slices of champignons, bring to golden color. If all the oil has been absorbed. Add a little more and fry the mushrooms with flour. Then add the cream in a thin stream. Season with salt, pepper, nutmeg and remove from heat.

Another recipe - fried fish in cream cheese sauce. It is prepared with the addition blue cheese with mold. First, heat the cream. Add the diced cheese and melt it in the cream in a water bath.

If you need to thicken the sauce, sprinkle it with flour. No spices are required, not even salt. This recipe is also ideal for red fish, as well as cod.

Tomato sauces

For white fish the most the best option– cook it in tomato sauce. Tomatoes in a sour cream dish also taste good. This gravy will be especially tender and at the same time rich in flavor.

Fried fish in spicy tomato sauce will be very tasty. To do this you can take fresh tomatoes. They need to be peeled, it is advisable to remove the seeds. If such a product is not available, you can make the gravy using tomato juice, ketchup or paste.

Fry the fish until golden brown over high heat. Then fill the pan tomato juice until it covers the pieces halfway. Cover with a lid and leave to simmer. Finally add chili pepper traditional seasonings and you can sprinkle with oregano.

A milder and spicier variation of cooking a dish in tomato sauce reduces the use hot pepper to a minimum. Finely chop the onion and simmer it in butter. Pour tomato juice over it, add spices and Italian herbs. Reduce about a third over low heat. Red pepper is added at the end.

also in tomato version spices such as ginger will not be superfluous, nutmeg, paprika, cilantro, garlic, dill and parsley. Such gravies can be prepared from canned food, and from fresh ones.

Can add Bell pepper or if you like it spicier, chili pulp. Gives extra spice fresh ginger and garlic. The fiery gravy is made by combining pepper with sweet ingredients. The more sugar, the hotter the sauce will be.

Green sauces

Green sauces are often prepared with a creamy base and the addition of spicy leaves and stems. If in sour cream version If you don't have enough flavor, add some greens. For example, for red fish, you can add dill to the mushroom sauce.

A good option is cilantro and basil. The perfect solution– natural yogurt with herbs. It is served cold.

Recipe for shermula sauce for fried fish: fry cumin and coriander, chop. Grind the cilantro and parsley and add ground spices, salt, pepper, paprika, lemon juice. Season the mixture with garlic and olive oil.

There are several other interesting variations of gravy. For example, fried fish honey-soy sauce. In a bowl, mix honey and soy sauce in a ratio of 1:4, add a little lemon juice. Marinate the fish in this for at least 4 hours.

While it is frying, pour the rest of the marinade into a saucepan and heat. If there is not enough liquid, add more soy sauce, honey and a little wine. Evaporate about half. Red salmon dish with soy addition – great option holiday dish.

Fish fried under berry sauce It is most often prepared using cranberries, lingonberries or red currants. To do this, you need to grind the berries through a sieve, add a little sugar, starch and lemon juice to them. Heat everything on the stove, season with honey and serve.

The recipe for narsharab pomegranate sauce belongs to Azerbaijani cuisine. Peel the pomegranate seeds and heat them in a saucepan, using a masher to squeeze out the juice. Then drain it and heat until about a quarter of the liquid evaporates. Add basil, coriander, a little cinnamon, salt and pepper. You can mix it in soy sauce.

Recipe lemon sauce similar to the previous one, but you only need 1 lemon. Squeeze the juice from it, add wine, honey, a little water and evaporate slightly. Then thicken with starch, season and add mint or lemon balm paste. While stirring the sauce, keep it on the fire for another minute. This is the perfect gravy for shark steak.

The sauce added to the fish allows you to muffle the not very pleasant specific taste that is present in some types of fish, for example, cod, catfish, pike. Or, conversely, emphasize the noble taste of valuable species - salmon, sturgeon, trout. The sauce is served with boiled, fried, baked fish, as well as appetizers, salads, and aspic. If the fish is oily, it is better to choose sour gravy, which contains cucumber pickle, wine or vinegar. They will help make the taste of the dish less cloying. Sauces containing butter, cream, and sour cream are suitable for lean types of fish.

Any sauce can be easily bought in the store. But cooked with your own hands, it will still be tastier, so you can treat yourself and your household to homemade delicacies. The main component most often is fish broth, milk, sour cream or cream. Additional Ingredients can be very diverse - horseradish, tomato paste, oil, vinegar, wine, eggs, mushrooms, roots. If the composition includes garlic, herbs or spices, they are added in very small quantities so as not to interrupt the taste of the main dish. Fish sauces there are at least a hundred. We have presented recipes with the most available products And in simple ways cooking at home.

Sauces for fish - food preparation

If the sauce contains parsley roots, carrots or onions, they must be sautéed. Oil and fat have the ability to retain aromatics. At heat treatment without roasting, they will quickly evaporate along with water vapor. If flour is present in the sauce, it must be fried on its own or with the addition of oil. It is fried until golden or Brown, depending on the recipe. Flour is necessary to give the sauce a thick consistency, change color, and adjust the taste.

Sauces for fish - best recipes

Recipe 1: Potato sauce for fish

An unusual ingredient In this recipe, potatoes are used as the basis of the sauce. Garlic and white add pungency and sharpness vinegar. It’s very good to serve this delicious sauce with river fish, especially carp or burbot. It would be advisable to find wine vinegar, but if you don't have it, replace it lemon juice, dry white wine or regular table vinegar 6%.

Ingredients: 3 medium potatoes, 5-6 tablespoons of vegetable oil, 4-5 not very large cloves of garlic, salt, white wine vinegar - 1 tablespoon.

Cooking method

Boil the potatoes yourself in the usual way- in the peel. Peel, crush with a masher, or better yet, with a blender. Add chopped garlic and all other ingredients. Add salt at the end.

Recipe 2: Caribbean Fish Sauce

You can say this is an express recipe, because... The sauce is ready in five minutes. Suitable not only for fish, but also shrimp and squid. Rum can be replaced with other strong alcoholic drinks - cognac, sherry, whiskey. To make the sauce less calorie, mayonnaise should be replaced with yogurt.

Cooking method

Squeeze the juice out of half an orange; one and a half tablespoons is enough. Add mayonnaise, ketchup, rum to it. Taste and add salt and pepper to taste. You can experiment a little, and if you have Tabasco sauce in the house, add a few drops.

Recipe 3: Sour cream sauce with garlic for fish

Another sauce that does not need to be cooked. It is very tasty and goes well with any fish, especially fried fish. It is better to take pickled or pickled cucumbers, because... you need natural sourness. As a last resort, you can cut the pickled cucumber.

Ingredients: 200ml sour cream, 2 hard-boiled eggs, garlic clove, salt, pepper, pickle.

Cooking method

Chop the cucumber very finely or grate it. You can grate half a cucumber and chop the other half.

Grind the garlic and eggs: on a grater, finely chop with a knife or crush with a pestle. Mix everything with sour cream, salt and pepper.

Recipe 4: Salsa for fish

You don't have to go to Mexico to try Mexican sauce. Prepare it at home. The missing products can be bought at the nearest supermarket around the corner. Used in season fresh strawberries, in winter - you can take frozen or replace strawberries with kiwi or feijoa fruit.

Ingredients: 1 large tomato, a bunch of cilantro or parsley, 1 medium onion, 5 strawberries (replacement - 1 kiwi or feijoa), salt, balsamic vinegar– 1 teaspoon, l., pepper, vegetable oil (olive, sunflower) – 3 tablespoons.

Cooking method

Finely chop the greens. Remove the peel from the tomato (scald it with boiling water and remove the skin). Chop the tomato and strawberries into small cubes. Also chop the onion. If you use kiwi instead of strawberries, you can grate it. Mix the crushed ingredients with the rest of the recipe ingredients and let the sauce brew for about an hour.

Recipe 5: White sauce for fish

When talking about gravies and seasoning for fish, you simply cannot ignore the classic white sauce. Recipe borrowed from French cuisine, but it’s quite simple to do, because it is suitable for cooking at home. Lemon juice can be replaced with 6% table vinegar.

Ingredients: fish broth (can be diluted into a cube) – 0.5l, butter – 60g (30g+30g), flour – 40g, 1 egg yolk, salt, ½ lemon.

Cooking method

Dissolve 30g of butter, add flour and lightly fry it. Remove from heat and pour in cold broth. Stir, make sure there are no lumps. Salt, pepper, add yolk. Mix again. Instead of a spoon, it is convenient to use a regular whisk. Return the sauce to the stove and stir until it comes to a boil. Do not boil, remove from heat immediately. When the mass has cooled down a little, add another 30 g of oil and squeeze half a spoonful of juice out of the lemon. Acid should always be introduced carefully. In order not to overdo it, it is better to add not the whole portion, but half. After all, everyone has different taste preferences. Then taste the sauce, and if it seems that there is not enough sourness, add more.

- To obtain rich broth for the sauce, it is better to use not fillets, but fins, tails, skin or head of the fish.

— If you are going to prepare a sauce with the addition of spices and herbs, you must remember that dill, saffron, and paprika go well with salmon. TO river trout Basil is suitable, and dill and saffron are suitable for red mullet. It is better to add bay leaf, parsley and celery to the carp.

Many of us love fish, especially red fish - the tender meat of which, in addition to being very healthy, is also incredibly tasty. It can be fried, baked, grilled. But some people prefer dietary method preparation of red fish, so it is boiled. Certainly, boiled fish has a rather bland taste, and sauce for red fish can just correct the situation and make the dish very appetizing.

Whatever sauce you decide to prepare for red fish, remember that it should emphasize the taste of the dish, and in no case resonate. Below we will give you several recipes on how to prepare red fish sauce.

Tartar sauce"

This sauce is considered classic sauce to the fish. Of course, there are a lot, but now we’ll talk about the most common ones.

Ingredients:

salt, pepper - to taste;
pickled cucumber – 2 pcs.;
sour cream – 200 g;
mayonnaise – 1 tbsp. spoon;
garlic – 2-3 cloves;
salt, pepper (black) - to taste.

Preparation

Rub on fine grater cucumbers, squeeze the juice and mix with salt and pepper. Squeeze the garlic, add sour cream, mayonnaise and mix all the ingredients thoroughly. As you can see, preparing fish sauce is quite simple and takes very little time.

White sauce for red fish

The second name for the sauce is creamy. You can replace the cream with sour cream and add a little sugar.

Ingredients:

cream – 100 ml;
white wine (dry) – 100 ml;
garlic – 2-3 cloves;
flour – 2 tbsp. spoons;
butter – 100 g;
parsley, dill - to taste.

Preparation

Prepare white or cream sauce for red fish as follows. First, squeeze out the garlic and mix with finely chopped herbs. Fry the flour in butter, add cream and mix. Carefully pour wine into the flour and cream, add garlic and herbs, salt, pepper and cook over low heat until thickened.

Sweet and sour sauce

Ingredients:

Preparation

Fry the flour in butter, then dilute with hot broth and stir. Strain the broth, mix with sugar, salt and lemon juice, put on fire, let it boil, add sorted raisins, herbs and a couple of slices of lemon. Warm up for a couple of minutes and you can serve the sauce with the fried red fish. You can also diversify this dressing by looking at the recipe in the article about.

The best recipes for sauces for fried fish are collected here. You will always find them in recipes for fish sauces. We also have one hundred and one recipes for sauces for meat and fish.

Fish satsivi (2)

Cut the fish into pieces, bread in flour mixed with salt and pepper, fry in oil. For the sauce, finely chop the onion and garlic and sauté in butter along with flour. While constantly stirring, pour in the warm broth and stir. You will need: fish - 1 kg, wheat flour - 2-3 tbsp. spoons, vegetable oil - 1/2 cup, chicken or meat broth - 2 cups, vegetable oil - 50 g, walnuts - 150 g, onions - 2 heads, wheat flour - 1 1/2 cups, garlic - 3-4 clove, h.

Beat bread with milk, egg yolks and salt in a mixer. Fry the onion and bay leaf in margarine, add the bread mass, fry for several minutes, add cheese and sausages, remove the bay leaf and mix thoroughly. You will need: wheat bread, soaked in 1 glass of milk - 1 piece (100 g), egg yolks - 3 pieces, salt, bay leaves- 2 pcs., margarine - 2 tbsp. spoons, chopped onion - 1 large head, grated Parmesan cheese - 1/2 cup, chopped sausages - .

Fish in potato crust

Cut the fish fillet in portioned pieces. Cut the peeled and cored apple and carrot into slices, and cut the onion into half rings. Peel the potatoes and grate them on a coarse grater. Dip the fish pieces in mayonnaise, then in potatoes. Fry the fish in oil until formed. You will need: fish fillet without skin and bones (pike perch, salmon or cod) - 850 g, potatoes - 2 pcs., carrots - 2 pcs., apple - 1 pc., onion - 1 head, mayonnaise - 4 tbsp. spoons, vegetable oil - 2 tbsp. spoons, butter - 2 tbsp. spoons, cumin seeds molo.

Grilled trout

1. For the marinade, mix the indicated ingredients. 2. Cut the fillet into portions, pour over the prepared marinade, and place in the refrigerator for 1 hour. Remove the fish from the marinade and dry. 3. Grill the fish pieces. 4. Sweet pepper zap. You will need: trout fillet - 800 g, vegetable oil - 4 tbsp. spoons, soy sauce - 2 tbsp. spoons, orange juice - 4 tbsp. spoons, grated ginger root - 1 tbsp. spoon, ground black pepper - on the tip of a knife, sweet pepper - 2 pcs., vegetable broth - 1 glass, honey - 1.

Cut the fish into pieces, bread in flour mixed with salt and pepper, fry in oil. For the sauce, finely chop the onion and garlic and sauté in butter along with flour. Stirring constantly, pour in the warm broth, stirring to combine. You will need: fish - 1 kg, wheat flour - 2-3 tbsp. spoons, vegetable oil - 1/2 cup, chicken or meat broth - 400 g, vegetable oil - 50 g, walnuts- 150 g, onions - 2 heads, garlic - 3-4 cloves, wheat flour - 1 1/2 tbsp. spoons, ze.

Salmon in sauce (2)

Fry the fish in a mixture of butter and vegetable oil. Heat the cream to a boil, remove from heat, stirring, add half the chopped cilantro and leave to infuse. Strain the prepared cream with cilantro and stir. You will need: salmon fillet - 800 g, heavy cream - 250 g, chopped cilantro - 2 tbsp. spoons, ground nutmeg - 1/4 teaspoon, butter - 40 g, vegetable oil - 1 tbsp. spoon, garlic - 2 cloves, green salad leaves - 12 pcs., ground black pepper, s.

Cut the fish fillet into small pieces, add salt and pepper and fry on vegetable oil until ready. Boil the rice by adding 1 chopped bouillon cube and pepper. Cut the vegetables into cubes and boil with the remaining broth. You will need: heavy cream - 1 cup, ground black pepper, salt to taste, chicken broth - 2 cubes, vegetable oil - 3-4 tbsp. spoons, zucchini - 250 g, carrots - 1 pc., potatoes - 4 pcs., rice - 200 g, fish fillet - 600 g, champagne - 1 glass, butter.

Fish baked with mushrooms and potatoes

Cut the fish fillet into portions, add salt, bread in flour and fry on both sides in a portion of melted butter until golden brown. Cut the mushrooms into slices, the onions into strips and fry in melted butter. Yay. You will need: fish - 600 g fillet, fresh mushrooms - 60 g, boiled potatoes - 3 pcs., onions - 80 g, dill - 20 g, wheat flour - 24 g, ghee - 80 g, butter - 20 g , egg - 2 pcs., grated cheese - 2 tbsp. spoons, sour cream sauce (see recipe n.

Fish with satsivi sauce

Peel the sturgeon, cut into portions, add salt, bread in flour and fry in vegetable oil until tender. For the sauce, finely chop the onion and garlic, sauté in butter, add flour and sauté everything together. You will need: sturgeon - 300 g, vegetable oil - 1 tbsp. spoon, wheat flour for frying - 1 teaspoon, for sauce - 15 g, satsivi sauce ( peanut sauce): walnuts - 150 g, onions - 125 g, butter - 50 g, wine vinegar - 50 g, egg yolk - 1 pc.

Fried fish in batter

1st option for dough: Combine flour, starch, salt, egg and pour in in a thin stream, stirring cold water. Knead batter. 2nd option for the dough: Combine the sifted flour with baking powder and salt. You can add ground spices to taste. Thin. You will need: white fillet sea fish(telapia, cod, haddock) - 400 g, vegetable oil for deep-frying, For batter: 1 option, wheat flour - 1/2 cup, corn starch - 1/2 cup, egg - 1 pc., water - 1/2 cup , salt, option 2, wheat flour - 1 1/.