Interesting fish recipes. How to cook delicious fish? The best fish recipes

Fish dishes are considered an indispensable food. The fact is that only this product is able to give a person many necessary nutritious and valuable vitamins and minerals. It is not for nothing that, long before today, specialists, developing the menu, included fish culinary delights twice a week. Such a diet is considered correct.

Eating fish dishes contributes to the prevention of myocardial infarction, and also benefits the functioning of the heart, brain, and skeletal system. With a properly designed menu, which, of course, should include fish, human skin cells retain moisture better, which has a positive effect on overall health.

There are many delicious treats from such a product. In general, the fish goes well with any ingredients, you just need to choose the right ones. To prepare a pleasant meal, it is best not to deviate from the recipe card. Such culinary delights are prepared in different ways.

Some dishes take no more than half an hour to prepare, while others may require more effort and time, it all depends on the recipe chosen. As a rule, frying, boiling and stewing does not take more than half an hour. Stuffing and cooking the filling takes a little more time, all this still depends on the experience and skill of the hostess.

The fish turns out very tasty after baking, especially if cooked in the oven and in foil. The dish retains the vitamins and valuable properties of its composition to the maximum. You can also prepare such a dish in slices, adding vegetables to them and wrapping each portion separately in foil. Fish impregnates other ingredients with its juice and a healthy and juicy delicacy is obtained.

If we talk about salted fish, then it can be noted that today it is difficult to visually choose a product to your liking. That is why the ambassador at home is so common and popular with housewives. The advantage here is that you can add spices at your discretion. But it should also be noted that fish is easy to choose from a fresh, live diet.

Why should you pay attention to the consistency, it must be elastic. The eyes of the product must not have blood spots. The carcass of the product should be whole, and the scales should be shiny. If such important signs are absent, then you should not buy a product and cook dishes from it. Most likely, the fish was frozen many times.

28.06.2018

Fried sea bass

onion, oil, flour, perch, cracker, salt, spice

Sea bass is a very tasty fish. Very often it is baked, but today we will fry it in a pan.

- 1 onion,
- 3 tablespoons sunflower oil,
- 1 tbsp flour,
- 800 grams of sea bass,
- 2 tablespoons breadcrumbs,
- 2 pinches of salt,
- 5 grams of spices for fish.

17.06.2018

Mackerel in onion peel

mackerel, onion, water, salt

I suggest you cook a delicious fish dish - mackerel in onion peel. The recipe is very simple and fast.

- 1 mackerel,
- from 5 bulbs of onion peel,
- 1 liter of water,
- 5 tablespoons salt.

27.05.2018

Barbecue of salmon on the grill

salmon, Provence herbs, soy sauce, salt, olive oil, lemon juice, cherry tomatoes, zucchini

Barbecue can be prepared not only from meat, but also from fish, especially red, it turns out to be delicious too, even very much! The whole secret is in the right marinade, but this is what our recipe will be about.

- salmon fillet - 200 gr;
- Provence herbs - 0.3 tsp;
- soy sauce - 2 tsp;
- salt to taste;
- lemon juice - 1 tsp;
- olive oil - 1 tsp;
- cherry - 4-6 pcs;
- zucchini - 0.5 small.

21.05.2018

Mackerel in tea leaves

mackerel, sugar, salt, peppercorns, tea, bay leaf, water

Mackerel in tea leaves is a very tasty snack that you can easily cook. I kindly wrote down the recipe for you.

- mackerel - 400 grams,
- sugar - 1 tbsp,
- salt - 2 tablespoons,
- peppercorns - 4-5 pcs.,
- tea bag - 3-4 pcs.,
- bay leaf - 1-2 pcs.,
- water - 1 liter.

17.05.2018

Salted mackerel in 2 hours without brine

freshly frozen mackerel, salt, sugar, bay leaf, peppercorns, cling film

This is an amazing recipe that will surely amaze you with its speed and excellent results! In just a couple of hours, salted mackerel is ready - tasty and beautiful! Try it, you will definitely be satisfied.

- mackerel - 1 piece (weight 350-400 gr);
- coarse salt - 100 gr;
- sugar - 50 gr;
- bay leaf - 1-2 pieces;
- peppercorns - 4-5 pcs;
- food film.

03.05.2018

Fried smelt with herbs

fresh smelt, ground black pepper, wheat flour, salt, vegetable oil, lemon, herbs

Smelt is a very tasty fish. Today I will tell you how tasty and quick to fry it.

- 500 grams of smelt;
- 3-4 pinches of ground black pepper;
- 4-5 tablespoons flour;
- salt;
- a third of a glass of vegetable oil;
- lemon;
- greenery.

03.05.2018

Fish soup with frozen mackerel

mackerel, water, potatoes, carrots, onions, peppers, salt, parsley

Today I offer you a delicious, fragrant, fast and hearty soup made from freshly frozen mackerel. This version of the soup should appeal to all lovers of fish dishes, we will cook the soup without frying, add the vegetables immediately to the pan. If you like more satisfying and rich soups, you can add cereals, millet will fit perfectly here to taste, and it will also work well with rice. Be sure to add fresh parsley. So, if you have a small frozen mackerel in your bins, then this recipe with a photo will come in handy.

- mackerel s / m - 250-300 gr.,
- water - 1.2 l.,
- potatoes - 2-3 pcs.,
- carrots - 1 pc.,
- onion - 1 pc.,
- allspice - 2 pcs.,
- salt, pepper - to taste,
- parsley - 10-15 gr.

02.05.2018

Fried cod in a pan

cod, eggs, flour, salt, pepper, frying oil

Today we will fry cod. This is a very tasty and juicy fish, in which there are very few bones. Frying fish is a delicious art, today we will learn it.

- cod - 400 grams,
- eggs - 2 pcs.,
- flour - 150 grams,
- salt,
- black pepper,
- vegetable oil.

30.04.2018

Trout ear

trout head and tail, water, onion, carrot, bay leaf, salt, ground black pepper, fish seasoning, green onion

Fish soups are a great option for cooking a first course. And the trout ear is a clear confirmation of this. It is prepared simply and quickly, it always turns out and everyone likes it without exception.

- trout head and tail - 300 gr;
- water - 0.6-0.7 l of water;
- onion - 0.3 part;
- carrots - 30-40 gr;
- bay leaf - 1 pc;
- salt to taste;
- ground black pepper to taste;
- seasoning for fish - 0.25 tsp;
- green onions or dill for serving.

27.04.2018

How to pickle mackerel at home

mackerel, salt, sugar, laurel, pepper, cloves, oil, water

Lightly salted mackerel can not be bought in the store. Easy and simple to prepare at home. And after a few hours you can enjoy a delicious and beautiful fish.

- 2 gutted mackerels;
- 2 tablespoons salt;
- 1 tsp Sahara;
- 2 bay leaves;
- 5 peppercorns;
- 3 cloves;
- 0.5 tsp coriander seeds;
- 4-5 tablespoons vegetable oil;
- 25 ml of cold boiled water.

24.04.2018

Polish fish with egg

hake fillet, egg, oil, lemon, laurel, acid, salt

Polish fish with egg, cooked according to this recipe, will surely appeal not only to adults, but also to children. After all, it turns out like in kindergarten: this is how white fish is served to kids there, and in this form they eat it with pleasure.

- 300 gr hake fillet;
- 1 egg;
- 50 gr of butter;
- 1 slice of lemon;
- Bay leaf;
- parsley;
- citric acid;
- salt.

24.04.2018

Herring marinated in lemon juice with soy sauce

herring, lemon, water, soy sauce, sugar, allspice, bay leaf, salt, apple cider vinegar, lemon juice, vegetable oil

Herring is the kind of fish that will never get bored. Whether it's a holiday, a weekday, a herring for potatoes or in a salad - it's always relevant. Marinating herring at home is quite simple. See the new photo recipe.

Products for the recipe:
- two herrings,
- one lemon.

For marinade:
- 200 ml of water,
- 50 ml soy sauce,
- 1 teaspoon of sugar,
- bay leaf - to taste,
- 2 teaspoons of salt,
- 1 tbsp. a spoonful of apple cider vinegar
- 1 tbsp. a spoonful of lemon juice
- 50 ml of vegetable oil.

23.04.2018

Baked mackerel with cheese filling

mackerel, cheese, mustard, mayonnaise, butter, nuts, salt

For a romantic or festive table, I suggest you bake delicious mackerel with walnut and cheese filling.

- 1 mackerel,
- 30 grams of hard cheese,
- 1 tsp dijon mustard,
- 1-2 tsp mayonnaise,
- half tsp vegetable oil,
- 1-2 tsp walnuts,
- salt.

17.04.2018

fried mackerel

mackerel, salt, lemon, vegetable oil, flour

Mackerel is good not only lightly salted, it turns out very tasty if you fry it in a pan. Fans of fish dishes will certainly enjoy this recipe - delicious, but at the same time quite simple.

- mackerel - 0.5 carcasses;
- salt - 1-2 pinches;
- lemon - 2 slices;
- vegetable oil - 25-30 ml;
- flour - 20 gr.

13.04.2018

Mackerel in tomato sauce

mackerel, onion, carrot, oil, water, tomato paste, laurel, salt, pepper

Try delicious mackerel in tomato sauce. The recipe is simple and fairly quick.

- 1 mackerel,
- 1 onion,
- 1 carrot,
- sunflower oil,
- 250-300 ml. water,
- 1.5-2 tablespoons tomato paste,
- 1 bay leaf
- salt,
- black pepper.

The question of how to cook fish is being asked by many housewives today. After all, the prices for fish products in our stores are now biting, and the fear of spoiling the fish with improper preparation sometimes makes some housewives completely refuse to include fish dishes in the family menu. But these fears are completely in vain! Well, really, how can you be afraid of cooking fish dishes in Russia, where the traditions of fishing and preparing a rich catch have been improved and honed by our ancestors for centuries? Take my word for it, cooking fish so that it turns out juicy, tender, fragrant and very tasty is not at all difficult, the main thing is to know and remember some simple rules and culinary subtleties that we inherited from our grandmothers. They already knew exactly how to cook fish, and not just cook it, but make it a real table decoration, the main dish of both the festive and everyday menus.

Of course, not only Russian, but the entire world cuisine is rich in a wide variety of ways to prepare fish dishes. And yet, Russian fish cuisine compares favorably with its originality, clarity and proximity to our modern idea of ​​how and what can be cooked from fish. In general, the popularity of fish dishes in our country is not at all difficult to explain. Historically, the Slavic tribes settled along the banks of the rivers, which not only served them as a natural protective barrier against enemies, not only as transport arteries for trade, but also as a rich source of excellent healthy and tasty fish products. Indeed, even today fishing is one of the most common and beloved entertainments among us, and entertainments that are both useful for the household and pleasant for consoling the stomach.

It should not be forgotten that such a wide distribution of a wide variety of fish dishes was also greatly facilitated by traditional church fasts, when fish dishes were allowed to be served at the table on almost all days, except, perhaps, for especially strict fasting days.

And so it happened that the incredible richness of the assortment of fish dishes is not just a tribute to fashion, but a tradition that has developed over the centuries, a whole layer of our own history, which has firmly taken root in our culture and, of course, in our kitchens. What kind of fish dishes does Russian cuisine offer us: here are boiled fish, and baked, and fried; steam fish, which was cooked in a frying pan covered with a lid; here is the "mended" fish - stuffed with cereals, and the "telny" fish - stuffed with minced fish. Yes, and the ways of serving fish differed in a considerable variety: fried fish was served under berry, onion or cabbage boils, poured over with brines, vinegar or lemon juice. Steamed fish was served with pickles, lemons and herbs. They baked fish in fragrant nut oils, but did not forget about fragrant herbs and a wide variety of spices. And how many fish pies and pies, pies, zrazy and fishmongers have survived to this day in their almost unchanged form! And today, traditional Russian fish cuisine is still as popular and loved by the people as it was many centuries ago.

That is why the Culinary Eden website decided to collect and write down for you the most important tips and cooking secrets that will help even the most inexperienced housewives to join traditional Russian cuisine and learn how to cook fish.

1. Today on sale you can find almost any, even the most exotic ocean fish, but still most of us give our preference to the more familiar river or sea fish. River fish is available to us in the freshest form throughout the year, especially for those who are fond of fishing themselves, and those who know fishermen. River fish differs from sea fish in a more pronounced taste and aroma, although the abundance of small bones and often hard scales somewhat complicates the preparation of river fish. Sea fish, which is much more delicate in taste and easy to prepare, is available to most of us only in frozen form. After all, the periods of industrial harvesting of many types of sea fish are strictly limited to certain times of the year, and the delivery of such fish from remote coastal regions to the central regions of our country in fresh or chilled form is practically impossible.

2. When choosing fresh or chilled river fish, pay special attention to its freshness. Good fresh fish has slightly moist shiny scales, transparent bulging eyes, bright red gills, its carcass is dense and elastic, and the smell is light, with notes of river water and algae. If the fish offered to you has a clearly stale aroma, the smell of "fish" or ammonia, if its eyes are sunken and cloudy, the gills are faded or, on the contrary, too dark, the scales are cloudy, and the carcass is lethargic, wrinkled, with a swollen belly - refuse to buy, it will not be possible to cook a delicious dish from stale fish, and it is easy to get poisoned by such fish.

3. If your choice fell on frozen sea fish, first of all make sure that the layer of ice covering the carcass is thin and completely transparent. A white, too thick, more snow-like layer of ice will tell you that the fish was stored incorrectly, and it may have been thawed and refrozen more than once. It is better to refuse to buy such fish. Also, you should not buy frozen sea fish if its carcass has obvious numerous signs of damage, if the carcass is not completely covered with ice, and the open parts of the fish are winded and darkened. It is necessary to defrost frozen sea fish at a low temperature by placing it in the lower compartment of the refrigerator. This will allow your fish to fully retain its taste, juiciness and softness.

4. Cleaning fresh river fish from scales often turns out to be a real torture for many housewives. But there is nothing complicated in this! The secret of gentle cleaning is very simple: place the fish in a plastic bag head down, firmly grasp the fish by the tail with one hand, and arm the other hand with a regular tablespoon; remove the scales with a spoon, starting from the tail of the fish, right on top of the bag - this way all the scales will remain in the bag, and you will only need to rinse and gut a clean fish. There is another way to clean fish from scales without staining the whole kitchen with it: draw a full sink of water, immerse the whole fish in water and clean it from scales using a special grater for cleaning fish - all scales will remain in the water, and will not scatter all over the kitchen . The second method has its own minus - washing the sink from sticky scales without clogging the drain is not the most pleasant task.

5. Did you manage with the scales? Now your fish needs to be gutted and, if necessary, cut into fillets. To gut a fish, carefully cut the belly with a thin, sharp knife, from the anus to the head. Be careful: when cutting the abdomen, try not to damage the gallbladder, which is located next to the liver, close to the head of the fish! Remove all innards from the belly of the fish and gently scrape off the black film and blood clots from the inside near the ridge. Then remove the gills: simply pluck them out with your fingers, trimming lightly with sharp scissors if necessary. Rinse the gutted fish thoroughly inside and out under cool running water, then dry the fish by blotting it with paper towels or napkins, and finally sprinkle with a little lemon juice or table vinegar - this will improve the taste of the fish and get rid of its specific smell.

6. For some recipes, you will need not a whole carcass of fish, but only its fillet. Of course, you can buy a ready-made fillet at any store, but the trouble is that when buying a fillet, you can never be sure that the fish from which this fillet was taken was fresh. At the same time, it is not at all difficult to remove the fillet from a fresh fish with your own hands. All you need is a handy cutting board and a sharp thin knife. First of all, clean and gut the fish, do not cut off the head and tail. Lay the fish carcass on the board and make a deep transverse cut just below the gills. Insert the knife into this cut and, holding the fish by the head, cut off a piece of fillet with a gentle movement along the ridge. Turn the fish over and repeat. You have two boneless fillets with skin on. To remove the fillet from the skin, lay the fillet skin down, and then, holding the skin from the side of the tail with a fork, cut the fillet at the very edge and in one motion, pressing a sharp knife firmly against the skin, cut the fillet. So, with a few simple movements of a sharp knife, you can easily get an excellent fresh fish fillet without skin and bones.

7. Very often, housewives complain that when frying, even fish breaded in flour sticks to the pan and falls apart into pieces. This can be avoided with a little culinary trick. Clean, rinse and dry your fish. If desired, rub it with spices, but do not salt. Heat a couple of tablespoons of vegetable oil in a pan, and then sprinkle the bottom of the pan with coarse salt. Spread the fish on salt and fry, depending on the size of the carcass, for 5 to 10 minutes on each side, over medium heat. With this method of frying, your fish will not need breading at all, it will never stick to the bottom of the pan, and it will absorb exactly as much salt as necessary. Try it, it's very easy and delicious!

8. It turns out very tasty carp, "repaired" with buckwheat according to an old Russian recipe. Two medium-sized carps are scaled, gutted and gills removed. Do not remove the head and tail, be sure to save the milk, if any. Heat a dry frying pan over high heat, add ½ cup of buckwheat and simmer for a minute, stirring frequently. Then pour in one glass of boiling water, add a pinch of salt, reduce the heat to the lowest possible and cook the buckwheat under the lid until all the water has been absorbed. The cereal should turn out slightly undercooked, slightly crispy. In a separate skillet, heat 2 tbsp. tablespoons of olive oil, add one chopped onion and fry until golden brown, then add fish milk, cut into small pieces, and fry, stirring, for a couple more minutes. Remove from heat, transfer to buckwheat, add 2 tbsp. tablespoons of sour cream, one minced garlic clove and 1 tbsp. a spoonful of dill. Stir and refrigerate slightly. Tightly stuff the carps with minced buckwheat and place on a baking sheet greased with oil and sprinkled with coarse salt. Bake in an oven preheated to 200° for 15 minutes, then remove the carps from the oven, brush with sour cream and return to the oven for another 20 minutes.

9. Pike is often criticized for the roughness of the meat and the special flavor. And absolutely in vain! Properly cooked pike is very juicy and tasty. Try to cook steamed pike with sour cream and horseradish. Remove scales and gut one pike weighing about two kilograms. Cut off the head and tail, and cut the pike carcass into large portions, put in a deep bowl and pour cold milk over. Leave for 3 hours, then rinse with water and dry. Squeeze out the juice 8 tbsp. tablespoons of grated horseradish (freshly grated is best, but canned table horseradish is also possible). Don't spill the juice! In a saucepan, melt 3 tbsp. spoons of ghee or butter, add horseradish and fry until golden brown. Grease a deep frying pan with a thick bottom with butter, sprinkle with salt, lay out pieces of pike, sprinkle with black pepper. Put the fried horseradish on top of the fish and put a couple of bay leaves. Mix together 800 gr. sour cream and all the squeezed horseradish juice, lightly salt and pepper. Pour the fish with the resulting sauce, cover the pan with a lid and put on the smallest fire for 30 minutes. After the time has elapsed, remove from heat and let it brew for another 10 minutes. Serve with boiled potatoes and pickles.

10. It is very easy to cook delicious pike perch baked with lemons. Peel, gut and cut into large portions two kilograms of pike perch. Mix together 2 teaspoons salt, ½ teaspoon black pepper, ½ teaspoon ground cardamom, 1 teaspoon dried dill. Grate pieces of pike perch with the resulting mixture and leave in a cool place for 30 minutes. Cut a couple of lemons into thin circles. Take a piece of foil, put on it a small piece of butter, two pieces of pike perch and a couple of lemon slices. Roll up the ends of the foil tightly. Repeat this with all remaining fish pieces. Put the fish wrapped in foil on a baking sheet and place in an oven preheated to 180 ° for 40 minutes. Remove the finished fish from the oven, unfold the foil, arrange the pieces of pike perch on plates and pour over the lemon sauce formed during baking. Garnish with boiled potatoes with fresh dill and butter.

And on the pages of "Culinary Eden" you can always find even more useful tips and proven recipes that will definitely tell you how to cook fish.

Often, with even the simplest cooking, the fish turns out to be very tasty. The fact is that there are certain secrets of cooking fish. And if you know them, then from any fish you can make a truly royal dish.

How to cook delicious fish

• First, remember that some fish have an inherent smell of mud. In order to get rid of it, it is enough to rinse the gutted carcasses in cold salt water. You can also use more dill when cooking such fish.
• Fish, unlike meat, does not tolerate long cooking. It contains significantly more juices and is looser. But at the same time, it is worth remembering that too short heat treatment can lead to undesirable consequences, such as indigestion, poisoning. To avoid this, before cooking, you can hold the fish in water with lemon juice, wine or sour vinegar.
• Since fish meat is very tender and breaks down very quickly when frying, that is why very often a variety of test coatings and batters. It is this very fact that is the reason that many types of fish are baked whole (bream, bream).
• Chopped minced fish is much tastier, than cooked in a meat grinder.
• Freshwater fish is best cooked with the head on. The fish soup is especially tasty. In marine fish, the head is best removed, because it is in the head that harmful substances can be contained, which may well spoil the taste of the dish.
• Pairs very well with fish dishes. sauces, such as mushroom, tomato or cream, as well as many others.

How to cook a delicious ear from river fish

To prepare the soup you will need 2 fish with a total weight of about 1 kg, one onion, potatoes (4 - 6 depending on size), parsley root, carrots, a little parsley and dill, bay leaf, seasoning to taste.

1. Clean the fish, wash, carefully remove the gills, cut off the heads and tails. Tails and heads put to boil. After the water boils, remove the foam and add the potatoes and parsley root.
2. After 15 - 20 minutes of boiling, you need to get the tails and heads, then add chopped onions, grated carrots and chopped fish.
3. Approximately 5 minutes before readiness, add spices (pepper, salt) and half the greens. The second half of the greens is added when serving.

Fish baked with vegetables

Ingredients: fish fillet 800 g, 2 tbsp. l. lemon juice, 3 sweet peppers, a pound of tomato, 2 tbsp. butter, dill, grated horseradish root, garlic clove, 200 g soft cheese, black pepper.

1. Cut the fish fillet, sprinkle with a little lemon juice, pepper, salt. Sweet pepper cut into strips and fry in butter, mix with chopped garlic and spices.
2. Scald the tomatoes, remove the skin from them and cut into small pieces. Put the tomatoes in the prepared form, put the fried pepper on top, and the fish fillet on top.
3. Crumble cheese on top, mixed with dill and chopped horseradish. Bake at 200 degrees for about 20 minutes.

Roast fish in a pot

Dishes in pots are the decoration of any festive and not only table.

For cooking you will need 1 kg of fish fillet, 4 small onions, 3 carrots, 5 medium potatoes and 200 g of cheese, about 1 liter of fish broth, butter, dill and parsley, seasonings and spices.

1. Fish fillet must be cut into pieces, pepper, salt and leave to marinate for about half an hour. At this time, peel the vegetables, cut into strips and sauté in butter (except potatoes), chop the greens.
2. Put butter on the bottom of the pot, then fish, herbs, potatoes and onions with carrots. Pour the contents of the pot with broth. Put the pot in the oven for about 20 minutes.
3. Preheat the oven to 180 degrees. Then you need to put grated cheese in each layer and put in the oven for another 6 - 8 minutes. The readiness of the dish is determined by the appearance of a golden crust.

Fish dishes- the most important source of essential fatty acids. Therefore, if you want to stay young, vigorous and healthy, do not forget to cook fish dishes at least a couple of times a week. Here you will find delicious and healthy recipes for fish dishes, as well as tips on how to cook fish so that it retains its nutritional and taste qualities to the maximum.

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If you are planning to cook something unusual and original from fish and seafood, then by all means try this traditional Spanish dish. By the way, cooking paella is not so false ...

For this dish, we need a kilogram or a little more fresh cod. It is better to take fish fillets already peeled from ridges and bones. We proceed from the calculation of one such piece per person ...

Those who love seafood will certainly appreciate this light salad with a delicate taste. In addition to traditional squid, eggs and cheese, it includes fresh tomatoes and onions. It is thanks to...

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Pike perch, catfish, trout, salmon, cod, perch are perfect for a fish pie, but in principle this delicacy can be prepared from almost any fish, even canned. Ingredients: pike perch, onion, dill, dough...

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• If the fish is fresh, then it has elastic meat, transparent bulging eyes, gills are bright red, smooth scales that fit snugly against the skin.
• If you press your finger on the skin, the notch does not form or disappears very quickly.
• Fish are easier to scale if you first cut off the fins with kitchen scissors.
• If bile is accidentally touched during gutting, then immediately rinse the fish, and then rub salt on the places where the bile got into. Rinse the fish thoroughly after a couple of minutes.
• We read here how to gut a fish so as not to crush bile.
• Fish, like meat, should be fried quickly and in a well-heated pan. Long frying over low heat "spoils" the fish, worsens its taste and nutritional value. This is due to the fact that when heated, proteins lose their ability to retain moisture, and the fish dries out. To cook fish deliciously, you must adhere to the main rule: as soon as the fish is no longer raw, we stop frying, boiling, etc.
• To make fried fish have a delicious crispy crust, fry the fish in a hot frying pan without a lid.
• To prevent the fish from curling during frying, we make several cuts on the surface of the skin.
• During frying, do not pierce the fish with a fork or knife, as this violates the integrity of the fried crust, and the fish juice flows into the pan. As a result of the loss of moisture, the fish becomes dry.
• Any fish dish will taste better if you use sea salt.
• To make boiled fish tastier, cook it in a small amount of water. Fish can be cooked whole or in large pieces.
• Boiling is a kind of cooking when the fish is boiled in a very small amount of water. With this method, the fish turns out to be tastier, in addition, nutrients are better preserved.
• Sturgeon fish has a pleasant natural smell and delicate taste, so we use a minimum of spices when preparing sturgeon dishes.
• If the fish smells like mud, wash it in cold, very salty water. When cooking, add onions, spicy roots, spices. If we cook pike, catfish, cod or flounder, then add one and a half glasses of cucumber pickle for each liter of liquid.
• Cod soaked in milk becomes more tender, the specific sea smell decreases.
• If boiled fish is served with sauce, then fresh fish is dipped in a boiling broth with spices.
• The fish is baked in the oven at high temperatures of 250-270°C. If the oven was poorly heated, the fish does not turn out juicy.
• Sea fish should be stored in a cool place, but not at freezing temperatures.
• The filler is easily removed from the mold if it is lowered into hot water for a few seconds (the water level should be below the height of the mold). After that, we take out the form from the water, cover with a plate and turn it over.

Knowing how to cook fish tasty and fast, the hostess will be able to organize a hearty full-fledged lunch or dinner for the whole family in a matter of minutes. It remains only to choose a suitable side dish for the resulting dish. The best recipes for fish treats are collected below.

Fish marinated with vegetables

Ingredients:

• a kilo of any boneless fish;
• 3 large carrots;
• 3 onion heads;
• 3 tomatoes;
• 1 bunch of parsley;
• half a lemon;
• vegetable oil;
• salt;
• pepper;
• ground cinnamon and ginger.

Cooking:

1. Fish carcasses are gutted, cleaned of everything superfluous, washed and cut into portions along with the ridge.
2. Top slices are sprinkled with salt, pepper, poured with citrus juice (half). The ingredients are well mixed and left for 20 - 25 minutes to marinate.
3. All vegetables are peeled and cut into medium pieces. Carrots can be chopped with a coarse grater.
4. The vegetable mass must be salted and fried in heated vegetable oil. Add pepper, cinnamon, ginger, darken the mass for 8-9 minutes and pour over the remaining lemon juice.
5. The vegetable mass is laid out in a heat-resistant form in two layers. Between them are fish pieces.

The dish is baked in a hot oven for 45 - 55 minutes. Garnished with chopped herbs.

How to cook delicious fish in the oven

Ingredients:

• 300 g pink salmon fillet;
• half a kilo of potatoes;
• 2 carrots;
• 2 onions;
• sour cream / mayonnaise to taste;
• salt;
• 50 ml of boiled water per pot.

Cooking:

1. From pink salmon, only fillets will be used. It must be cut into small identical cubes and salt.
2. Chop the potatoes into small pieces and sprinkle with salt.
3. Cut the remaining vegetables randomly and also add salt.
4. First send pink salmon to the pots, then potatoes and other vegetables.
5. Sour cream / mayonnaise is laid out on top. It will be enough 2 - 3 tbsp. l. for every serving.
6. Products are filled with water.

To cook fish in the oven according to such a juicy and tender recipe, you need to send it to a cabinet already heated to 190 degrees. Bake 40 - 45 minutes.

Breaded

Ingredients:

• 400 g of any non-bony fish;
• 1 chicken egg;
• half a glass of flour;
• vegetable oil;
• 1 clove of garlic;
• 1 bunch of dill greens;
• 0.5 teaspoon of table salt;
• 1 pinch of soda;
• 1 pinch fish seasoning

Cooking:

1. To cook fish in batter, the first step is to cut it into pieces of medium thickness. Frozen food should be thawed beforehand.
2. In a separate bowl, beat the egg with salt, seasoning and chopped dill. Pour flour, add crushed garlic and beat again. To do this, you can use both a fork and a mixer at low speed.
3. Dip each fish piece in batter and fry the slices in it in vegetable oil until golden brown.

Before sending to the table, put the finished fish on napkins so that excess fat drains from it.

Cooking step by step in a slow cooker

Ingredients:

• half a kilo of pollock fillet or other fish;
• 1 pc. onions and carrots;
• coarse salt;
• refined oil;
• 1/3 st. medium-fat sour cream;
• 1 full cup finely chopped green beans.

Cooking:

1. Fish in a slow cooker is cooked very quickly and very simply. "Smart pan" will do all the main work for the cook.
2. But first you need to chop all the vegetables, and cut the fish into medium portions.
3. In the frying mode in refined oil, cook a golden brown frying of onions and carrots.
4. Add sour cream to the vegetables and activate the "Stew" for half an hour. If the sauce is too thick, you can thin it slightly with water.
5. Add fish and salt, and after another 15 minutes of stewing, pour in the beans.
6. After 17 - 20 minutes of cooking in the same mode, the dish will be completely ready.