How to cook delicious fish? The best fish recipes. Sea fish cooking recipes The simplest fish recipe

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

If you are looking for how to deliciously cook fish in the oven, then pay attention to useful tips that will help the dish develop. Fish dishes should be included in a person’s diet and diet in order to supply him with healthy omega acids. A delicious fish dish is easy and correct to prepare if you know the recipes that guarantee results.

What kind of fish is best to bake in the oven?

Housewives at home bake fish in the oven, for which they choose varieties with a high fat content. This condition is necessary to prepare a fragrant and juicy dish, not dry and healthy. For baking, it is better to use sea species - salmon, salmon, tilapia, butterfish, blue whiting, but river species - carp, carp, bream - will also work well.

Dry small rock can be tasty if flavored with butter or olive oil. The choice of fish variety depends only on the desires and capabilities of the housewife, because any variety is suitable for baking - even a particularly large species will turn out tasty if you cut it into steaks and marinate it properly. If you choose pike with many small bones, you can keep it longer so that the bones soften. These are the secrets of how to properly cook fish in the oven.

How to deliciously bake fish in the oven

If you want to learn how to properly prepare a delicious, delicious dish, it is important to consider at what temperature to bake fish in the oven. This can be done at 180 degrees, baking the product in foil or a pot. It is also important to consider how to properly cook fish in the oven - the pieces are wrapped in foil and cooked for up to 10 minutes if they are thin, and up to 20 minutes if the pieces are thicker than 2.5 cm. A whole carcass can be properly cooked in 25-30 minutes by wrapping it in foil to avoid unpleasant odors.

The foil wrap also helps distribute the heat evenly, preventing the dish from burning. In parallel with baking the main dish, you can also prepare a side dish - vegetables, cereals. By concentrating the temperature inside the foil wrapper, the product cooks quickly, retaining all the flavors. For spices you should use salt, pepper, lemon juice, and for a piquant taste you can try adding coriander, ginger, and nutmeg.

How to cook fish with lemon and mustard in foil

To make a delicious dietary recipe for cod with lemon and mustard, suitable for baking with a foil wrapper, you will need:

• cod or pollock – 800 g;
• lemon – 1 pc.;
• salt, pepper, mustard;
• onion – 1 pc.;
• carrots – 1 pc.;
• parsley – 1 bunch;
• butter – 100 g.

Steps on how to bake fish in foil in the oven:

1. Wash the cod, cut off the head if there is one, squeeze lemon juice on top.
2. Rub the inside of the carcass with salt and pepper, coat the top with mustard.
3. Chop onion, carrots and fry parsley.
4. Coat the foil with butter, lay out the cod, previously stuffed with half of the vegetables, pour the other half on top, and close by joining the ends.
5. Preheat the oven, place the cod with the remaining butter on top.
6. Bake for 20 minutes, open to brown, leave for 10 minutes.
7. A great side dish would be boiled or fried potatoes, salad, and mushrooms.

Recipe for cooking fish in the oven with potatoes without foil

If there are no foil materials in the house, then the fish dish can still be prepared correctly to obtain taste, aroma and juice. What you will need for the recipe with high-calorie potatoes:

• pike perch – 0.5 kg;
• potatoes – 1 kg;
• salt, pepper, basil, herbs;
• flour – 2 tbsp;
• vegetable oil.

Step-by-step recipe for cooking fish in the oven with potatoes without foil:

1. Clean the pike perch, wash it, fillet it tenderly, add salt and pepper.
2. Peel the potatoes, cut into slices, sprinkle with pepper, salt, basil, pour over oil, fry a little.
3. Roll pike perch in flour and fry a little.
4. Place 2 layers of potatoes on a baking sheet, place pike perch between them, bake for 40 minutes.
5. Readiness is determined by frying the potatoes, and when the product is cooked, you can sprinkle it with herbs and serve with salted tomatoes and sauerkraut.

River fish in the oven with sour cream and cheese

A simple fish dish baked with cheese and sour cream is especially tasty. To prepare it correctly you will need the following products:

• crucian carp, catfish or perch – 1 kg;
• onion – 1 pc.;
• cheese – 200 g;
• spices;
• sour cream - 1 jar.

How to bake fish in the oven:

1. Clean the crucian carp, wash it, make cuts on the abdomen.
2. Finely chop the onion and mix with grated cheese.
3. Grease the surface of the fish with sour cream, and put the onion-cheese mixture inside. If the carcass is small, then you don’t have to put it inside - pour the sour cream and cheese mixture with onions on top.
4. Transfer the workpiece into a baking dish coated with oil, pour in the remaining sour cream, add spices.
5. Bake for 30 minutes.

Baked fish with cream in pots

Not only foil or casserole dishes help to prepare fish dishes correctly - they also turn out well using pots. For a recipe for baked fish fillet with cream this way you will need:

• fish fillet with white dense flesh – 300 g;
• onion – 1 small onion;
• cheese – 150 g;
• high fat cream – 100 g;
• water – 1/4 cup;
• salt, pepper, garlic.

How to properly cook baked fish in the oven:

1. Cut the fillet into medium pieces, the onion into half rings.
2. Grate the cheese, prepare the cream.
3. Take a pot, put some onion and cream on the bottom, put the fillet, add spices, put the onion, cream, and some cheese again.
4. Repeat until the pot is completely filled, add the remaining cheese, salt, and add grated garlic.
5. Heat the oven and leave for half an hour.
6. Serve the baked dish directly in the pot, garnished with herbs.

Red fish with vegetables in the oven

Healthy red fish meat will be incredibly soft and juicy if baked with vegetables. To prepare you will need:

• salmon, pink salmon, chum salmon or salmon – 1 kg;
• carrots – 1 pc.;
• onion – 1 pc.;
• cheese – 100 g;
• salt, black pepper, seasonings.

How to properly cook red fish in the oven:

1. Clean raw salmon from gills, scales and tail, cut off the head, rinse, cut into steak pieces, add salt and spices.
2. Cut the carrots and onions into large strips, simmer in a frying pan until fully cooked - first fry in oil, add a little water, simmer.
3. For salmon, make portioned boats out of foil, put vegetables and steaks there. If desired, you can grease with mayonnaise or marinate fish steaks in advance in lemon juice with bay leaf, and soy sauce.
4. Sprinkle with cheese and bake for half an hour until golden brown and crispy.
5. Serve with lemon juice or ketchup and sprinkle with white pepper.

Video recipes: how to cook whole fish in the oven

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Knowing how to cook fish tasty and quickly, the housewife will be able to organize a hearty, complete lunch or dinner for the whole family in a matter of minutes. All that remains is to choose a suitable side dish for the resulting dish. The best recipes for fish treats are collected below.

Ingredients:

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

Preparation:

1. Fish carcasses are gutted, cleaned of all excess, washed and cut into portions along with the backbone.
2. Sprinkle the slices with salt and pepper on top and pour over citrus juice (half). The ingredients are mixed well 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, simmer for 8 - 9 minutes and pour in 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. Decorated with chopped herbs.

How to deliciously cook 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.

Preparation:

1. Only fillets of pink salmon will be used. It needs to be cut into small equal cubes and salted.
2. Chop the potatoes into small pieces and sprinkle with salt.
3. Chop the remaining vegetables as desired and add salt as well.
4. First put the pink salmon into the pots, then the potatoes and the rest of the vegetables.
5. Sour cream/mayonnaise is placed on top. 2 - 3 tbsp will be enough. l. for each serving.
6. Products are filled with water.

To cook fish in the oven according to this recipe, juicy and tender, you need to send it to a cabinet already preheated to 190 degrees. Bake for 40 – 45 minutes.

Breaded

Ingredients:

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

Preparation:

1. To cook fish in batter, first of all you need to cut it into pieces of medium thickness. Frozen products should be defrosted in advance.
2. In a separate bowl, beat the egg with salt, seasoning and chopped dill. Add flour, add crushed garlic and repeat beating. To do this, you can use either a fork or 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 serving, place the finished fish on napkins to drain excess fat.

Cooking step by step in a slow cooker

Ingredients:

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

Preparation:

1. Cooking fish in a slow cooker is very quick and very simple. The “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. Using the frying mode in refined oil, prepare a golden brown fry of onions and carrots.
4. Add sour cream to the vegetables and activate “Stew” for half an hour. If the sauce turns out too thick, you can thin it slightly with water.
5. Add fish and salt and after another 15 minutes of simmering, add beans.
6. After 17 - 20 minutes of cooking in the same mode, the dish will be completely ready.

This treat is delicious served with mashed potatoes or pasta.

How to fry fish in a frying pan

Ingredients:

• 800 g lemonema without head;
• 2 chicken eggs;
• 5 dessert spoons of flour;
• salt, pepper mixture;
• fat for frying.

Preparation:

1. To deliciously fry fish in a frying pan, the first thing you need to do is not completely defrost its carcasses, cut off the fins and clean the belly. Cut the remaining parts into medium portions.
2. Salt the fish slices, sprinkle them with a mixture of peppers and pour the chicken eggs, beaten until foamy, on top. Leave the fish like this for half an hour.
3. Bread the lemonmea pieces in flour and fry in your chosen fat until golden brown.

You need to cook the fish from all sides, including the sides.

Red fish baked in foil

Ingredients:

• 4 pieces of red fish fillet (trout, salmon, salmon);
• 1 lemon;
• 4 bay leaves;
• 1 sweet onion;
• salt and pepper.

Preparation:

1. Line a rectangular baking dish with foil. Cover the bottom completely with thin onion rings. If a large form is used, the amount of vegetable specified in the recipe can be increased.
2. Place bay leaves on the onion, scatter the pepper and arrange thin slices of citrus, leaving a small part for making juice.
3. Rub each piece of red fish fillet with salt and place on the onion, skin side up.
4. Pour the citrus juice squeezed from the remaining lemon over the fish and wrap in foil.
5. Place the container in the oven, preheated to 210 degrees, for approximately 20 - 25 minutes.

Finished fish in foil is served with your favorite sauce.

Tender mackerel in the sleeve

Ingredients:

• 2 mackerel carcasses;
• 2 – 3 onions;
• 1.5 tsp. table salt;
• 1 pinch of lemon pepper;
• 1 bay leaf;
• 1 pinch of cumin.

Preparation:

1. Thoroughly wash the mackerel carcasses, cut off the gills, cut the belly and remove the entrails. Leave the heads and tails. Salt and pepper.
2. Cut the peeled onion into half rings and sprinkle with caraway seeds.
3. Pour all the onions into a baking sleeve and place the mackerel carcasses on top. Add laurel.
4. Tie the sleeve on both sides. Be sure to make several punctures on its surface to allow steam to escape during baking.

Cook the fish at 190 - 200 degrees for just under half an hour. If you want to get a golden crust on your mackerel, you need to cut the bag 10 minutes before it’s ready. You can turn on the grill function in the oven during this time.

In sour cream sauce

Ingredients:

• half a kilo of hake (fillet);
• 2 onions;
• 1 full glass of medium fat sour cream;
• 3 – 4 garlic cloves;
• salt and spices;
• fat for frying.

Preparation:

1. Thaw the fillet. Wash it and cut it into small portions.
2. Add salt and spices to the fish, mix well with your hands and leave the hake fillet in this form for half an hour.
3. Peel the onion and chop into rings. Fry them in a frying pan with the selected fat until golden brown. Cool the onion and in a separate bowl mix it with sour cream, salt and mashed garlic.
4. Fry the marinated fish pieces in the remaining fat until golden brown and pour the sauce over them.
5. Wait for the mixture to boil and simmer the treat under the lid over low heat until most of the sauce has evaporated.

This simple recipe will allow you to cook delicious fish in just an hour.

The finished dish will go well with boiled rice, potatoes and other side dishes.

Greek cod

Ingredients:

• 1 – 1.5 kilos of cod;
• half a kilo of onions;
• fresh garlic to taste;
• a pinch of ground dark basil and thyme;
• salt;
• lemon juice;
• 2 tbsp. thick tomato juice;
• 400 g juicy carrots;
• 1 tbsp. vegetable oil;
• 2 tbsp. l. granulated sugar;
• 500 ml boiled water;
• ½ tbsp. fish broth;
• 5 bay leaves.

Preparation:

1. Clean the fish from entrails and scales. Add salt, sprinkle with lemon juice and cook until tender.
2. Finely chop the onion and carrots and fry until lightly browned.
3. For the sauce, place tomato juice and water in a saucepan. Add all the spices, salt, sugar, bay leaves and mashed garlic there. Add ½ tbsp to it. fish broth and remaining oil. Cook the sauce until thickened.
4. Transfer the roasted vegetables to the saucepan and continue preparing the sauce for another 10 minutes. It should turn out sweet and sour. These are the gas stations preferred in the Mediterranean.
5. Separate the boiled fish from the bones and transfer to a cauldron. Pour over hot sauce.

Cook the dish for another 60 - 70 minutes in the oven at medium temperature.

How to cook fish in a fur coat

Ingredients:

• 6 pcs. tilapia fillet;
• 7 – 8 pcs. raw potato tubers;
• 100 g semi-hard/hard cheese;
• 2 raw egg whites;
• 5 – 6 tbsp. l. sifted high-grade flour;
• salt, spices, fat for frying.

Preparation:

1. Rinse fish fillets thoroughly with cold running water and dry with paper towels.
2. In one bowl, mix flour with salt and selected spices. Of the latter, special aromatic mixtures for fish are well suited.
3. In another bowl, coarsely grate the potatoes, add grated cheese, egg whites and salt.
4. First roll the prepared tilapia fillets in flour with spices, then cover with potato batter.
5. Fry the resulting voluminous pieces on both sides in heated fat until browned.

Serve the treat hot with ketchup or any hot sauce.

Macrurus with vegetables in the oven

Ingredients:

• half a kilo of grenadier fillet;
• 1 large onion;
• 1 pod of sweet yellow pepper;
• ½ tbsp. classic mayonnaise;
• 1 full glass of grated cheese;
• table salt and ground pepper to taste;
• sunflower oil.

Preparation:

1. Cut clean fish fillets into small pieces. Gently rub each one with a mixture of salt and ground pepper so as not to tear.
2. Grease a clean glass mold with a small amount of sunflower oil. Place the prepared fish slices in it.
3. Peel the onion and cut into thin half rings. Sprinkle them on top of the fish.
4. Cut off the stem of the bell pepper and cut out the core with seeds. Cut the remaining portion into thin semicircular pieces and place on top of the remaining ingredients in a baking dish.
5. Cover all products with a layer of classic mayonnaise. At this stage, you can use any other sauce if desired.
6. Place the dish in an already hot (190 - 200 degrees) oven and bake the treat for 25 minutes.
7. Then cover everything with grated cheese and return to the oven for another quarter of an hour.

When the cheese coating is slightly browned, you can cut the treat into portions and serve.

Fish pie casserole

Ingredients:

• 400 g fillet of any white fish;
• 800 g raw potatoes;
• half a liter of milk;
• 100 g high fat butter;
• 150 g frozen green peas;
• 2 tbsp. l. sifted flour;
• 3 boiled chicken eggs;
• 1 dessert spoon of lime juice;
• 50 g grated hard cheese;
• salt and pepper.

Preparation:

1. Preheat the oven to 170 degrees.
2. Place clean fish fillets in a heat-resistant form and pour in milk (leave 50 ml).
3. Cover the fish with foil and place in the oven for 40 minutes.
4. Remove fillets from milk. Do not pour out the last one. Divide the fish into small pieces with your hands.
5. Boil potatoes in salted water until soft. Chop the cooled eggs into small cubes.
6. Melt half the butter in a frying pan and fry the flour in it for 2 - 3 minutes. Gradually add the remaining milk and simmer the sauce over low heat until thickened. Add fish pieces, peas, eggs, lime juice, salt and pepper to it.

Ingredients:

• 3 pollock carcasses;
• 3 onions;
• 2 carrot roots;
• 150 ml medium fat sour cream;
• 50 ml sunflower oil;
• salt and pepper mixture.

Preparation:

1. Gut the pollock carcasses. Leave the fish without heads, tails, fins and entrails. Rinse the pollock thoroughly and cut it into portions across the ridge. The thickness of each is about 4 cm.
2. Season the fish with salt and pepper and leave while you prepare the rest of the ingredients.
3. Fry chopped onions and carrots in heated sunflower oil. The vegetables should become soft and slightly browned.
4. To prepare the filling, dilute sour cream with 1/3 tbsp. boiled water.
5. As soon as the fish fillet turns white, pour the sauce from the previous step over it.
6. Cover the frying pan with a lid and simmer the treat for a quarter of an hour over low heat.

Serve the resulting dish with boiled rice.

Stuffed carp

Ingredients:

• 2 kilos of carp;
• 4 small chicken eggs;
• 200 g carrots;
• 50 g butter and 1 tbsp. l. vegetable;
• 200 g white onion;
• 1 tbsp. heavy cream;
• 2 slices of yesterday's loaf;
• 1 tbsp. l. with a pile of high-quality gelatin;
• salt, pepper, favorite seasonings.

Preparation:

1. Coarsely chop the onion and carrot. Fry them in a mixture of butter and vegetable oil. The vegetables should soften.
2. Clean the carp. Be sure to cut off the gills and remove the eyes, cut the abdomen and clean out the insides. Remove the fillet. The skin with the head and tail should remain intact. To carefully cut carp, you need to use a sharp, thin knife.
3. Soak the loaf in cream, squeeze out excess liquid and pass it, along with the cut out fish fillet and fried vegetables, through a meat grinder. Salt and season the resulting minced meat with spices. Beat eggs into it and add gelatin.
4. Mix the resulting mass well, fill the carp’s belly with it and sew it up.
5. Place the fish in a baking sleeve and tie it well on both sides.
4 dessert spoons of flour;
6. 3 dessert spoons of lime juice;
7. 3 g chili;
8. fat for frying.

Preparation:

1. Wash the fish carcass, dry it and cut into small portions.
2. Pour over lime juice and add dry or fresh chili.
3. Add all the soy sauce to the bowl with the fish.
4. Mix the products thoroughly with your hands and leave for about 1 hour.
5. Roll each fish piece in flour and fry in a frying pan with heated fat until golden brown.
6. Then pour the remaining marinade onto the fish and simmer until cooked.

Serve with your favorite side dish. Fish marinated in soy sauce is crispy on the outside and soft on the inside.

If possible, then for all the listed dishes it is worth purchasing not frozen, but chilled fish. It always turns out tastier, juicier and more tender in the finished treat. It is important not to skimp on spices so that the dish does not turn out bland. The easiest way is to buy ready-made aromatic spicy mixtures.

The question of how to cook fish is asked by many housewives today. After all, prices for fish products in our stores are now steep, and the fear of spoiling the fish by improper preparation sometimes forces some housewives to 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 preparing 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, aromatic 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 knew exactly how to cook fish, and not just cook it, but make it a real table decoration, the main dish of both the holiday and everyday menus.

Of course, not only Russian, but also the entire world cuisine is rich in a wide variety of ways to prepare fish dishes. And yet, Russian fish cuisine is distinguished by its originality, clarity and closeness to our modern idea of ​​how and what can be prepared from fish. In general, the popularity of fish dishes in our country is not at all difficult to explain. Historically, Slavic tribes settled along the banks of rivers, which not only served them as a natural protective barrier from enemies, not only as transport arteries for trade, but also as a rich source of excellent healthy and tasty fish products. After all, even today fishing is one of our most common and favorite pastimes, both useful for the household and pleasant to soothe the stomach.

We should not forget that such a wide spread of a wide variety of fish dishes was greatly facilitated by traditional church fasts, when fish dishes were allowed to be served on almost all days, except, perhaps, especially strict fasting days.

And so it turned out that the incredible richness of the assortment of fish dishes is not just a tribute to fashion, but a tradition that has developed over centuries, a whole layer of our own history, which has firmly taken root in our culture and, of course, in our kitchens. Russian cuisine offers us all kinds of fish dishes: here there is boiled fish, baked fish, and fried fish; steamed fish, which was cooked in a frying pan covered with a lid; here you can find “fixed” fish - stuffed with porridge, and “telefy” fish - stuffed with minced fish. And the methods of serving fish differed in considerable variety: fried fish was served with berry, onion or cabbage infusions, sprinkled with brine, vinegar or lemon juice. Steamed fish was served with pickles, lemons and herbs. They baked fish in aromatic nut oils, and did not forget about fragrant herbs and a wide variety of spices. And how many fish pies and pies, rasstegai, zraz and rybniks have survived to this day in their almost unchanged form! And today, traditional Russian fish cuisine is still as popular and beloved among 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 get acquainted with traditional Russian cuisine and learn how to cook fish.

1. Today you can find almost any fish on sale, even the most exotic ocean fish, but most of us still give 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 keen on fishing and those who know fishermen. River fish differs from sea fish in its 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 procurement of many types of sea fish are strictly limited to certain seasons, and the delivery of such fish from remote coastal areas 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 clouded, the gills are faded or, on the contrary, too dark, the scales are cloudy, and the carcass is limp, wrinkled, with a swollen abdomen - refuse the purchase. You won’t be able to prepare a tasty dish from stale fish, and it’s easy to get poisoned by such fish.

3. If your choice falls 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 layer of ice that looks more like snow will tell you that the fish was stored incorrectly, and it may have been defrosted and re-frozen 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 if the open parts of the fish are windy and darkened. Defrost frozen sea fish at a low temperature, 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 about it! The secret to careful cleaning is very simple: place the fish in a plastic bag, head down, firmly grasp the fish by the tail with one hand, and equip 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 the clean fish. There is another way to clean fish from scales without dirtying the whole kitchen with it: fill a sink full of water, immerse the whole fish in water and clean it of scales using a special grater for cleaning fish - all the scales will remain in the water and will not scatter throughout the kitchen . The second method also has its downside - cleaning the sink from sticky scales without clogging the drain is not the most pleasant task.

5. Have you dealt with the scales? Now your fish needs to be gutted and, if necessary, filleted. To gut the fish, carefully cut through the belly with a thin, sharp knife, from the anus to the head. Be careful: when cutting the belly, try not to damage the gall bladder, which is located next to the liver, close to the head of the fish! Remove all the innards from the belly of the fish and carefully scrape off the black film and blood clots from the inside near the spine. 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 small amount of lemon juice or table vinegar - this will improve the taste of the fish and relieve it of a specific smell.

6. For some recipes you will not need a whole fish carcass, but only its fillet. Of course, you can buy ready-made fillets in any store, but the trouble is that when you buy a fillet, you can’t be sure that the fish from which the fillet was taken was fresh. At the same time, removing fillets from fresh fish with your own hands is not at all difficult. All you need is a convenient cutting board and a sharp thin knife. First of all, clean and gut the fish, do not cut off the head and tail. Place the fish carcass on a board and make a deep transverse cut just below the gills. Insert the knife into this cut and, holding the fish by the head, carefully cut off a piece of fillet along the ridge. Turn the fish over and repeat. You end up with two pieces of boneless, skin-on fillet. To remove the fillet from the skin, place the fillet skin side down, and then, holding the skin on the tail side with a fork, cut the fillet at the very edge and in one motion, pressing a sharp knife firmly against the skin, cut off 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. You can avoid this with a little culinary trick. Clean, rinse and dry your fish. If desired, rub it with spices, but do not add salt. Heat a couple of tablespoons of vegetable oil in a frying pan, and then sprinkle the bottom of the pan with coarse salt. Place the fish on salt and fry, depending on the size of the carcass, for 5 - 10 minutes on each side, over medium heat. With this frying method, 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 simple and delicious!

8. Carp “stuffed” with buckwheat according to an old Russian recipe turns out to be very tasty. Scale, gut and remove the gills from two medium-sized carp. 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 heat for a minute, stirring frequently. Then pour in one glass of boiling water, add a pinch of salt, reduce the heat to very low and cook the buckwheat under the lid until all the water is absorbed. The cereal should be slightly undercooked, slightly crispy. In a separate frying pan, heat 2 tbsp. spoons of olive oil, add one chopped onion and fry until golden brown, then add fish milk, cut into small pieces, and fry, stirring, for another couple of minutes. Remove from heat, transfer to buckwheat, add 2 tbsp. spoons of sour cream, one chopped clove of garlic and 1 tbsp. a spoonful of dill. Stir and cool slightly. Stuff the carp tightly with buckwheat mince 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 coarseness of its meat and its special taste. And completely in vain! Properly cooked pike turns out very juicy and tasty. Try cooking steamed pike with sour cream and horseradish. Scale and gut one pike weighing about two kilograms. Cut off the head and tail, and cut the pike carcass into large portions, place in a deep basin and fill with cold milk. Leave for 3 hours, then rinse with water and dry. Squeeze 8 tbsp from the juice. spoons of grated horseradish (freshly grated is best, but canned table horseradish is also possible). Don't pour out the juice! Melt 3 tbsp in a saucepan. 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, place pieces of pike, sprinkle with black pepper. Place fried horseradish on top of the fish and place a couple of bay leaves. Mix together 800 gr. sour cream and all the squeezed horseradish juice, lightly salt and pepper. Pour the resulting sauce over the fish, cover the pan with a lid and place on low heat for 30 minutes. When the time is up, remove from heat and let sit for another 10 minutes. Serve with boiled potatoes and pickles.

10. It’s very easy to prepare delicious pike perch baked with lemons. Clean, gut and cut two kilograms of pike perch into large portions. Mix together 2 teaspoons salt, ½ teaspoon black pepper, ½ teaspoon ground cardamom, 1 teaspoon dried dill. Rub the mixture onto the pike perch pieces and leave in a cool place for 30 minutes. Cut a couple of lemons into thin slices. Take a piece of foil, place a small piece of butter, two pieces of pike perch and a couple of lemon slices on it. Twist the ends of the foil tightly to the top. Repeat with all remaining fish pieces. Place 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, unwrap the foil, place the pieces of pike perch on plates and pour over the lemon sauce formed during baking. Serve boiled potatoes with fresh dill and butter as a side dish.

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.

More often, fish is fried or baked, but boiled fish is not only tasty, but also retains more benefits.

The main thing is to prepare this dish correctly.

You can cook fish in milk, vegetable broth or a small amount of water.

How to cook fish - basic cooking principles

You can cook almost any fish, but it is better not to cook fish that is too small in this way. Boiled fish in one piece turns out to be especially tasty, as it turns out juicier and tastier.

Fillet or gutted fish are cut into portions at right angles. A transverse cut is made on the skin so that the pieces do not become deformed during the cooking process. Boil fillets and fish cut into pieces in a small amount of water. It is enough if the liquid only covers the fish.

Large fish are completely filled with cold, slightly salted water, so it will gradually warm up along with the liquid. If you are cooking smaller fish, pour hot water over it so that it cooks quickly.

Sea fish is boiled by adding bay leaves, herbs, vegetables, peppercorns and salt to the water. Onions and roots are peeled and cut into small pieces. The fish will turn out tastier and will not be so overcooked if you add lemon juice or a little vinegar to the spicy broth.

Noble varieties of fish are cooked with the addition of wine, lemon juice, fresh mushrooms, etc. During the cooking process, do not allow the broth to boil intensely. To determine the readiness of the fish, pierce it in the thickest part with a fork. It should fit freely into the meat. Do not remove boiled fish from the broth before serving, as it will dry out quickly.

Tomato or white sauce is prepared based on fish broth. Boiled fish can be served either hot or cold. Serve hot with a side dish, and cold with pickled vegetables or green salad.

You can also steam the fish. A slow cooker or steamer is ideal for this.

How long to cook fish

Fish does not require long-term heat treatment, otherwise it may become tough and lose its attractive appearance and taste.

How long to cook fish depends on the size and type:

Boil smelt for 5 minutes;

Sturgeon, cut into portions – an hour;

Mackerel and pollock – ten minutes;

Whole carp – 45 minutes, cut into pieces – half an hour;

Capelin and catfish – ten minutes;

Hake – 35 minutes;

Trout, pink salmon and pike perch – a quarter of an hour;

Salmon – half an hour;

Herring, sterlet, cod and flounder – 20 minutes;

Shuku – 25 minutes.

Now you know how long to cook the fish, and readiness can be determined by the fins. They should move freely from the carcass.

Recipe 1. How to cook fish

Ingredients

tilapia or flounder fillet;

drinking water;

ground black pepper;

vinegar or lemon;

• carrot;

  bulb.

Cooking method

1. Wash the fish fillet under the tap and place it in a saucepan. Fill with cold water until it completely covers the fish.

2. Add about a teaspoon of salt and a tablespoon of lemon juice. Place the pan with the fish over medium heat. The water should not boil intensely.

3. Calculate the cooking time based on the weight of the fish. Five minutes for every half kilogram is enough. Remove the fish from the broth, cut into pieces and serve with a side dish of potatoes or rice.

Recipe 2. How to steam fish with green onions

Ingredients

fish fillet – 700 g;

soy sauce – 30 ml;

green onions – 20 g;

vegetable oil – 30 ml;

ginger root – 2 cm.

Cooking method

1. Wash the fish fillet under running water, dry it with napkins and place it in a container for steaming.

2. Cut some of the green onions into feathers, three centimeters long. Peel half the ginger root and cut into thin slices. Place onion and ginger on top of fish fillet.

3. Place the container with the fish in a double boiler and cook until done.

4. Chop the remaining green onions into rings. Grind the second half of ginger root on a fine grater. Lightly fry the onion and ginger, pour soy sauce over everything and simmer for a couple more minutes.

5. Place the finished fish on a dish, add salt and pour over soy-ginger sauce. Serve with fresh vegetable salad and side dish.

Recipe 2. Pollock, steamed in a slow cooker

Ingredients

two pollock carcasses;

fresh parsley;

kitchen salt;

dill umbrellas;

seasonings for fish.

Cooking method

1. Thaw pollock completely on the bottom shelf of the refrigerator. We clean and trim the fins and tails.

2. Cut the pollock carcasses into small pieces. Place the fish in a deep bowl, season with spices and salt. Stir and leave for a while so that the fish is saturated with the aromas of the spices.

3. Pour water into the multicooker container. Place sprigs of fresh parsley and dill umbrellas at the bottom of the container for steaming. Place pieces of pollock on the greens.

4. Place the container on top of the container. We start the “steaming” program for 25 minutes. We lower the lid. We move the valve to the “closed” position. Place the finished fish on a plate and serve with mashed potatoes or boiled rice.

Recipe 3. Fish boiled in milk with onion sauce

Ingredients

half a kilogram of fish fillet;

flour – 30 g;

milk – 750 ml;

butter 60 g;

onions - four pcs.

Cooking method

1. Wash the fish fillets under the tap and dry with napkins. Place in a deep saucepan and fill with boiled milk. Boil the fish until done.

2. Peel the onions, place the whole heads on a baking sheet and bake in the oven. Grind the prepared onion through a sieve. Add butter and fried flour to the onion puree. Stir and pour in a little boiling water. Place on the fire and cook until the sauce thickens. Season it with sugar, lemon juice and salt.

3. Remove the fish from the milk, transfer it to a dish and pour onion sauce over it. Serve with boiled potatoes.

Recipe 4. Stuffed mackerel, boiled in a bag

Ingredients

three mackerel;

spices for fish;

large carrots;

bulb;

gelatin – 10 g;

processed cheese;

two boiled eggs.

Cooking method

1. Wash the mackerel and dry it with napkins. Cut off the tails, fins and heads.

2. Cut the belly and remove the entrails. We make an incision along the back, remove the spine and ribs. We check the fillet for the presence of small bones; if necessary, remove them with tweezers.

3. Peel the carrots, wash them and chop them coarsely. Grate processed cheese and peeled boiled eggs into a bowl with carrots.

4. Peel the onion and finely chop it. Add to the bowl with the rest of the ingredients. Salt and mix well.

5. Pour gelatin into the mixture of vegetables, eggs and cheese. Mix again.

6. Cut off a piece of foil. Place the prepared mackerel fillet on a board, skin side down. Salt and sprinkle with gelatin. Spread a third of the filling and roll tightly. We stuff the rest of the carcasses in the same way.

7. Place two carcasses on foil. Place the third fish on top. Press down and sprinkle with gelatin again. Wrap the stuffed mackerel tightly in foil in the form of a roll. We wrap the edges. Place the roll in a plastic bag and tie it.

8. Boil water in a saucepan. Place the roll in the bag in boiling water and cook for forty minutes. Remove, cool, transfer to a deep bowl and leave the fish under pressure in the refrigerator for three hours.

9. Remove the bag, unwrap the foil and cut the stuffed mackerel into slices. Serve with fresh vegetable salad.

It is better to salt the fish at the end of cooking.

Take so much water that it barely covers the fish. Large amounts of water worsen the taste of fish.

Do not allow it to boil violently!

Use spices sparingly so that they do not overpower the flavor of the fish.

If you are preparing a broth-based sauce, strain it several times through cheesecloth.

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 as much as possible.

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