The marine language is a fish from the family of right-handed flounders that lives, as the name implies, exclusively in sea waters. But in our stores under this name, a completely different fish is often sold - pangasius, which is bred in fresh waters. This "impostor" has nothing to do with flounders and is a representative of the catfish family. The confusion with the names occurred due to the characteristic shape of these fish species. In addition, this, to put it mildly, inaccuracy is very beneficial for merchants, because the marine language, unlike pangasius, is a rather expensive fish and much more valuable in terms of nutrient content.
When preparing dishes from delicate sea fish, it is important not to spoil the natural taste and aroma of the product, so you need to carefully select spices and never overdo the food on fire.
To make three servings of fried sea food, we need three whole fish, 4 tablespoons of butter (it is important to choose a variety with a brackish rather than sweet taste), half a glass of flour, half a lemon, a few sprigs of parsley, pepper (it is better to take freshly ground black) and salt.
We cut the skin near the sea tongue at the head and very carefully remove it, holding the fish by the tail. Salt, pepper the fish and set it aside for a few minutes.
Meanwhile, remove the leaves from the branches of parsley and cut them very finely. Pour flour into a plate and roll the fish in it from all sides. In a pan with a thick bottom (ideally you need to take cast-iron dishes), melt two tablespoons of butter and fry the fish over high heat. Frying time - five minutes on each side. Ready fish should be laid out on a flat dish, pour with lemon juice and the remaining butter, which must first be dissolved on low heat. Sprinkle parsley on top. Our simple but very sophisticated dish is ready.
If you have fish fillet, then you can cook it in batter. First, cut the fillet in portions, sprinkle with pepper and salt and pour the lemon juice. Let's leave the fish for half an hour for pickling, and we will do the batter ourselves. To prepare the dough, beat one egg with a glass of warm water, salt and seasoning. Then pour a tablespoon of vodka into the mixture and add half a teaspoon of soda, quenched with lemon juice. Now we start adding flour, kneading the dough, which should resemble sour cream in density.
Dip the prepared pieces of fish in the batter and put them on a frying pan, frying on both sides. Ready fish can be sprinkled with herbs.
But here's how to make a marine language in foil. Take a pound of fish fillet, as it should be washed and dried, laid out on towels. Season with salt, turmeric and Italian herbs (ready-made seasoning, consisting of dry aromatic herbs).
We line the form with foil, grease the surface of the foil with oil and lay out the prepared fish. Wrap the foil tightly with an envelope and send it to the preheated oven (190 degrees) for fifteen to twenty minutes. The dish is ready!
Similarly, you can cook a sea language with vegetables. To the ingredients previously announced, add 4-5 medium potatoes, one eggplant, three tomatoes, onion, three cloves of garlic. We also need a glass of cream and a little grated cheese. We prepare the fish fillet in the same way as described above and put it on the foil. We clean the vegetables and cut into thin rings. Then we lay the vegetables in layers on the fish, not forgetting to sprinkle them with salt and seasonings. First we put onion rings and chopped garlic, then potatoes, eggplant and tomatoes. We pour cream on top of our dish and fill it with cheese. Wrap in foil and send to the oven for forty minutes. Before removing the mold from the oven, the foil can be turned on top to form a crispy crust.