=Mackerel fried in adjika=. Marinated mackerel – recipe with photo Salted mackerel with adjika recipe

You can marinate mackerel yourself at home. There is nothing complicated about this. When comparing ready-made home-made marinated fish with store-bought fish, you can immediately feel the difference – it’s taste.

Tender, perfectly soaked in marinade, it will complement any holiday table. If desired, it can be included in the daily menu.

To marinate fish, you don’t need many products:
two medium-sized fresh frozen mackerel,
one onion,
a glass of plain water,
seven or eight carnations,
a whisper of black peppercorns,
a third of a teaspoon of ground black pepper,
a couple of teaspoons of table salt,
half a teaspoon of granulated sugar,
three tablespoons of apple cider vinegar,
a couple of tablespoons of sunflower oil

All the necessary products are prepared, let's proceed to the marinating process itself.

1. First remove the frozen mackerel from the refrigerator. I take the fish without a head. When the fish is defrosted, clean it and cut into medium pieces. Remove the tail and fins. Wash the sliced ​​fish thoroughly under water.

2. Prepare the marinade. Boil water in a saucepan. Put sugar and salt in it. Stir until they are completely dissolved in water. Add cloves, ground black pepper and peas. Pour in vegetable oil. Mix everything and boil for one minute.

3. At the very end, add apple cider vinegar to the boiling marinade and immediately remove from heat.

4. Cut the onion into thin half rings. Place the fish pieces in a separate pan and add onion half rings to them. Mix everything thoroughly. Take the cooled marinade and carefully pour it over the fish.

5. Close the pan with a lid. First, let the fish stand outside the refrigerator for an hour. Then we put it in the refrigerator for exactly one day. During this time, the fish will be perfectly saturated with the marinade and, thanks to the spices, will acquire an extraordinary taste. While the fish is marinating, try cooking sea bass. Sea bass in a slow cooker turns out very tasty.

6. After a day, remove the marinated fish from the refrigerator. Place the pieces along with the onion on a flat dish and add sprigs of fresh parsley. This fish can be served as a cold appetizer. An excellent addition to it would also be young potatoes boiled with dill and fried in a frying pan. You can serve mashed potatoes or stewed vegetables. I wish everyone a bon appetit! Mackerel fried in adjika - simply amazingly juicy and tasty

Mackerel fried in adjika

We will need:

Fresh mackerel, medium size – 4 pcs.,
adjika (the most common) – approximately 2 tbsp.,
flour for dredging,
frying oil,
no salt needed!

Preparation:

First of all, we cut up the mackerel. We remove heads, tails, fins. We take out the insides. Cut along the back. We separate the spinal bone and get the fillet. We do not remove the skin. As you can see from the photo, I cut each fillet in half.

On the pulp side, spread the mackerel pieces with adjika, about a teaspoon for each piece. Don’t be afraid, it won’t be spicy – ​​the fatty mackerel will “take out” the spice. Set aside the spread pieces for 15-20 minutes, let them soak.

Now heat a frying pan with oil. Roll the fish pieces in flour on both sides and place them in the frying pan with the coated side down first.

Fry the mackerel on one side and the other until golden brown for 3-4 minutes. Potatoes and vegetable salad are perfect as a side dish for this fish.

Salted fish is especially popular. Many people mistakenly believe that this is difficult to do at home, and that the whole house will be filled with a fishy smell that cannot be eliminated for a long time. How objective are such concerns? Lovers of the appetizing snack assure you that you can salt mackerel yourself very simply, quickly and without any odors! Having looked through the recipes for salted mackerel, you will notice that each housewife may have her own secrets or ways to turn a simple dish into a real masterpiece.

The five most commonly used ingredients in recipes are:

Before starting the process, you should cut the fish into neat pieces, which should not be too small or too large. Even simple “salting” turns into an individual sacrament: cooks use not only salt and water, but also various spices at their discretion. To prepare this treat, you can safely add seasonings such as hot or allspice, various dry herbs, bay leaves, mustard, special fish spices, onions and garlic. Some even manage to experiment with tea or onion skins! Participants in the meal cannot contain their delight when mouth-watering pieces of fish appear on the table, neatly decorated with herbs and possessing a luxurious aroma. Hardly anyone can resist trying them!