Sometimes people can claim that they don’t like fish dishes. No conviction can force them to taste it, for example, in a salty or fried version. And here the recipe for fried fish with marinade comes to the rescue. In this case, we are not talking about the liquid in which the product is soaked. This is a sauce that is added to fried fish. A large number of suitable sauces just do wonders. I don’t like one recipe, you can replace it with another way of preparing marinade for fried fish. The instructions are incredibly simple, and the dish has a bright taste and unique ability - you want to eat it again and again.
Recipe from the USSR
The ratio of fish and vegetables in this recipe is advised to take to your taste. And the products that make up the marinade for fried fish are as follows:
- carrots - large and bright;
- tomato paste - thick;
- onions - as much as carrots;
- flour - it needs a lot;
- bay leaf and favorite spices - to taste;
- salt to taste;
- sugar - optionally, 1 pinch;
- vegetable oil for cooking fish.
In this instruction, any fish that suits your taste is used.
What will we pickle and cook?
In ancient times, they preferred to cook pollock. There were several reasons for this:
- It was easier to buy.
- Affordable price category.
- Few carcass bones.
For the purity of the preparation, you can take this particular product. But today, marinade for fried fish is used in the preparation of hake, cod and pike perch. Also, if there is a desire and opportunity, with this sauce you can make any fish of red varieties. The fatter the main component of the dish, the more elegant its final taste.
Technological process
Fried fish under carrot marinade begins with the preparation of the ingredients. Wash the carrots thoroughly, peel and grate the coarse fraction. Some people prefer only finely chopping root vegetables in circles. The method of processing and chopping this vegetable may be the one you are used to. Next, peel the onions. Remove the husk and cut the front and back. Shred the vegetable with rings or half rings.
The technology of cooking fish fried under the marinade
Fry the prepared vegetables until golden brown. First cook the carrots. Then, removing the finished root crop in a separate cup, fry the onion in this oil. In the process, add vegetable oil, if necessary.
Pollock cleanse and turn into fillet. Finished parts will be fried. We heat a deep frying pan, pour in odorless vegetable oil. Roll pollock in flour with the addition of salt. Fry it on both sides. Remove from the pan and fry the tomato paste in the remaining oil. We breed a thick product with boiled hot water. As a result, its consistency will become like liquid sour cream.
Put the flesh of fish in this pan. Cover it with a vegetable cover on top. Add salt, pepper, sugar and spices to taste. Stew fried fish over low heat under a carrot and onion marinade for 15-30 minutes. When ready, do not take it out, but leave it to marinate for up to three hours. This dish is good not only in hot form, but also in cold.
Fried fish with carrot and mayonnaise marinade
For a more delicate taste, you can use not only tomato. Mayonnaise sauce with various ingredients is also great. List of ingredients:
- peeled fillet of any fish - half a kilogram;
- large onion head;
- large and bright carrots - 1 piece;
- seasonings for fish that are available;
- 6 tablespoons of fat mayonnaise;
- odorless vegetable oil - 3-6 tablespoons;
- greens - optional;
- salt to taste.
Slices of fillet salt and pepper. Heat the vegetable oil in a skillet and fry all the fillets over moderate heat until cooked.
How to make a sauce?
In the meantime, the fish is fried, proceed to the preparation of the marinade for fried fish.
- My carrot. We remove the peel and everything that is inedible. Shred the root crop with any segments, bars or three on any grater.
- We release the onion from inedible elements. It must also be cut. We do this so that onions and carrots have similar sizes.
- We separately heat a clean frying pan and pass the vegetables in it, after adding vegetable oil. In the process of cooking, lightly salt them so that the juice mixes. Readiness is determined by the state of carrots. It should be soft.
- We lay out the passivation in a separate fireproof dish and here we add the whole norm of mayonnaise.
- Greens, if you apply it, you must rinse. After removing excess fluid, finely chop.
- Salt and mix vegetables, herbs and mayonnaise sauce.
- Spread the marinade for fried fish in the pan with the prepared fillet evenly. Simmer for 10-15 minutes after boiling the sauce. Let the finished dish stand for half an hour under the lid. Now it can be served.
Marinade with vinegar and spices
In such a duet, even unpretentious river specimens will gain incredible softness and aroma. Marinade for fried fish with vinegar - budget and easy. Ingredients for the dish:
- peeled pollock flesh - 800 grams;
- large carrots - 2 pieces;
- onions - 1 \ 2 or 2 pieces;
- ketchup or any tomato sauce - 3-4 tablespoons;
- table vinegar, strength 9% - 1 large spoon;
- laurel leaves - 2-3 pieces;
- peas of black pepper - 3-7 pieces;
- salt to taste, but not less than 1 tablespoon;
- sugar - an incomplete tablespoon;
- vegetable oil - how much is needed in the process.
Cooking delicious river fish under the marinade
It is more convenient if you have two pans in the process. But one can be dealt with, however, it will take a little more time.
We rinse, clean and cut the fish into suitable (medium) pieces. If you have it small, you can cook it whole. We remove the head and fins.
To improve the taste, mix sugar and salt in pure water until the components are completely dissolved. Pour this cold liquid into the dishes with prepared pieces of fish. Leave for 15 minutes. Now take out into a separate bowl.
While the fish is in a bowl with brine, we do not waste time in vain. Peel and chop the onions and carrots. Fry vegetables in a pan for four minutes. Add tomato paste, seasonings. If desired, pour 50 milliliters of water. Stir the marinade. We try on salt and acidity and add vinegar. If necessary, add salt and put bay leaf and peas of pepper.
Bone the fish in flour and fry in hot oil. On each side we cook for 2-3 minutes. We divide the vegetables into two parts: put one on the bottom. The second part will cover the fried fish on top.
If necessary, add more hot water. A vegetable blanket should completely cover the fish. Simmer the dish for 6-7 minutes, then cool and then put in the refrigerator for four hours. The fish is ready. It can be served with mashed potatoes, pasta or boiled rice. Enjoy your meal!