Gobies - small but tasty fish. It needs to be bought immediately more so that after cleaning it will be enough for all households. The most relevant way to cook bull-calves is frying. If you have time, desire and patience, you can make cutlets that will reward you with their taste for all your efforts.
Here it is, big-eyed and big-headed goby fish. The photo is so touching that there is even a pity for him. However, tomatoes are probably no less alive. And also useful, but not so nutritious, after all, gobies are fish. The recipes for its preparation are numerous, and most of them came from Odessa, where they especially like to eat this handsome man.
Fried bulls
It will take: two kilograms of calves, two onions, flour, salt, vegetable oil, basil. Preparation: clean the fish, cut off the head and fins, gut, rinse, dry. Stir the flour, pepper and salt in a bowl, place the dried fish and brew thoroughly by shaking the bowl. Preheat a wide pan with vegetable oil, spread the fish in one layer. Fry until golden brown on each side. Onion, cut into thin half rings, cover its entire surface, sprinkle with basil. Shake the pan several times to mix the fish and onions, cover, reduce heat and simmer the onion until tender. This is how fried bull-calves are prepared in Odessa, fish, one might say, popularly beloved.
Baked goby
We need roasted bulls, as in the previous recipe. Fish goes well with potatoes and tomatoes, because this recipe is also considered common. Who didn’t hear about canned food “Gobies in a tomato”? The basis is about the same. Place the fish in a greased pan, alternating it with small young boiled potatoes. Prepare the fill in advance: fry the onion in vegetable oil, add the mushrooms cut into petals, after five to seven minutes scalded and peeled tomatoes, salt, sprinkle with sugar, simmer until the onions are soft and the tomatoes are soft. Pour the fish, sprinkle with ground wheat breadcrumbs, pour over vegetable oil and bake in a hot oven for about twenty minutes. Serve hot!
Braised Gobies
It will take: a kilogram of gobies, three tablespoons of flour, four tablespoons of vegetable oil, lemon, orange, salt, a pound of potatoes, onion, black pepper.
Here's how we do it. Squeeze the juice of orange and lemon and marinate in it peeled and washed fish for half an hour or an hour. Peel and cut the potatoes into thin slices, pour over it with vegetable oil and mix. Onion finely chopped in half rings. All this needs to be done while the bulls are pickling. The fish should be wrung out before frying, slightly dried with a napkin. Do not pour citrus juice - it will come in handy. Salt the fish, roll in flour and fry slightly, without overdrying. Two minutes on each side is enough. Free the pan from the fish, add oil and fry the potatoes to a beautiful crust. Add onions, a little salt, pepper, lay gobies on potatoes and pour citrus marinade on them. Cover and simmer for seven to eight minutes so that the fish and potatoes are saturated with the sourness of the marinade.