The list of affordable and inexpensive fish has herring. Recipes for cooking allow it to pickle, salt, fry, stew - everything your heart desires. How to cook depends on the type of fish you like best. There are no other restrictions, even in culinary experience - all options are very easy to implement.
The original way of pickling
Very often, housewives prepare marinated herring. Cooking recipes most often suggest its marinating in raw form. We want to bring to your attention a somewhat unusual way. It is advisable to cook such a dish from fresh rather than frozen fish. The first step after cleaning and gutting will be its easy salting: 150 grams of coarse salt is dissolved in a liter of water, and for 10 minutes carcasses are immersed there. They must completely hide in the brine. Then the fish is removed, dried, breaded in flour and fried. When it cools down, it folds into a jar and is poured with a marinade of 700 ml of vinegar, diluted with 300 ml of water and spiced with a spoon of salt, two of sugar, bay pepper, parsley, carrots and onions. From above, the fish is crushed by something not very heavy and put in cold for two days.
Spiced ambassador
Salty herring is no less in demand. Recipes for cooking, so to speak, “in a simple way”, are known and of little interest. Try to salt the fish like that. Half a liter of water is put in a tablespoon of sugar and a mixture of different peppers in peas, plus 3 tablespoons of coriander, a couple of cloves and a few bay leaves. When the water boils, two tablespoons of sugar are poured into it, and boiling over a quiet fire continues for another three minutes. When the brine has cooled, a spoon of vinegar is added to it (take a weak one so that the herring does not turn out acidic). The marinade is enough for a pound of fish. Washed and dried herring is put into a container, poured with cold brine, a load is placed, and the structure is hidden in the refrigerator for a day.
Fish with nuts and raisins
Baked herring is no less tasty. Oven recipes use a variety of additional ingredients. One of the most interesting is in front of you. The fish is cleaned and gutted, sprayed with lemon juice and put in the cold for a third of an hour. As it is slightly marinated, it is rubbed with a mixture of salt and pepper (from the inside too). It is poured with vegetable oil (a little, three tablespoons is enough for 800 grams) and left alone for another quarter of an hour. The prepared carcasses are put into the oven for forty minutes, and during this time the sauce is cooked: chop the onion and carrot, make the frying from them, and at the end add the cubes of the tomato from which the skin is peeled. When the tomato softens, add two tablespoons of peeled walnuts to the sauce and three - soaked raisins (grind both). Ready herring is poured with this gravy, sprinkled with dill and rushed to the table.
Fish in the dough
You do not need to wrap it in it. Rather, you will get a "batter" herring. The recipes for making batter are all about the same; but for fish it’s better to choose the one where the egg is whipped with milk. The carcasses are cut across in non-thick slices, salted, peppered, dipped in dough and quickly fried. Then excess oil is decanted from them, slices are laid out in a mold and reach the condition in the oven - about five minutes, no more.
Cancer Sauce for Fish
When baked herring is cooked, cooking recipes often differ only in sauces and related items. Sometimes, preparations for sending to the oven are carried out in different ways. For this recipe, salted and pepper fish is rolled in flour, laid out on a baking sheet and put in the oven. Taste nuances are achieved by dressing. He will need to buy cancer flour - it will need 100 g per one and a half kilograms of herring. It is fried in a small amount of hot oil, after which a glass of fish broth is poured into it gradually, with regular, leisurely stirring (water can be replaced, but it is undesirable). Having achieved uniformity, squeeze half a lemon into the sauce, salt and pepper. When the fish stays in the oven for about twenty minutes, it is poured over with cancer gravy, crushed with cheese and returned to the place for the same period.
So let herring visit your table more often! The recipes for cooking it are so diverse that this fish will not bore you soon.