Fish under the marinade: a recipe with a photo step by step (as in the USSR)

One of my family's favorite fish recipes is fish marinated with carrots and onions. I remember how, as a child, my mother cooked fish marinated with carrots and onions, and we, enjoying the amazing aroma from the oven, looked impatiently into the kitchen - when they would call us to the table ...

Perhaps this dish can be put on a par with the classic recipes of the Soviet era, such as Olivier, Mimosa and Prague Cake - their popularity can only be envied.

About this mother's dish, without exaggeration, one can say: "you will swallow your tongue under the marinade." I cook the recipe for fish marinated with carrots in the classic version quite often, especially in winter. In order for the fish fried under the marinade to turn out tasty, only one condition is needed: the fish fillet must be pitted. Cooking fish under the marinade is not a complicated process: all the ingredients are available, and this process does not take much time.

I have tried fish under the marinade in the classic version in many places: in the factory canteen, in sanatoriums, in pioneer camps, in cafes ... but the most delicious fish under the marinade is obtained according to my mother's recipe. Moreover, cold fish marinated with carrots and onions seems to me tastier. I really hope that you will also like my modest recipe for fish marinated with carrots.

Ingredients:

• 1 kg catfish fillet (hake, pollock, perch, etc.);
• 2 eggs;
• 2 bay leaves;
• 0.5 cups of flour;
• 1/3 cup vegetable oil;
• 2 large onions;
• 2 large carrots;
• 4 tablespoons of tomato sauce;
• 1-2 bay leaves;
• 6-8 black peppercorns;
• salt and pepper to taste.

How to cook marinated fish:

We cut the thawed fish fillet into approximately the same, not very large pieces (4-5 cm).

Salt and pepper the fish pieces to taste.

In a separate bowl, beat eggs with salt and pepper.

Pour flour onto a plate.

Roll each piece of fish first in flour.

And then dip in the egg.

We spread the pieces of fish in a well-heated pan with vegetable oil.

Fry the fish fillet on each side until golden brown.

Peel the onion and cut into half rings.

We clean the carrots and rub on a coarse grater.

Saute carrots in vegetable oil until soft, for 10-12 minutes.

Transfer the carrots from the pan to a large bowl.

Fry the onion in vegetable oil over low heat until light golden brown, also 10-12 minutes.

We put the onion to the carrots, add the tomato sauce.

Salt and pepper to taste onions and carrots and mix.

Lay the fish in a single layer in a baking dish. It is not necessary to pre-lubricate the mold with oil.

Put the vegetables on top of the layer of fish in a baking dish.

Top with bay leaf and peppercorns.

We cover the form with a lid and bake for 20-25 minutes in an oven preheated to 180 degrees.

It turns out incredibly tasty fish under the marinade, which is good both hot and cold.