Blue whiting fish, which is often found in stores, is useful, like all its cod cousins, but, unlike them, is very inexpensive. At the same time, her meat is tender and juicy, although her bones can be attributed to the disadvantages of blue whiting. It remains only to prepare it correctly.
Just fried
Since the fish is sold in the freeze, before you cook the blue whiting, it must be thawed. It is better to do this gradually, without the use of water and a microwave. In the first case, it will be shaggy during cooking and it will become loose, in the second it will thaw unevenly and will be fried unevenly as well. If you came across a whole carcass, you will need to cut it: to cut off the head, entrails and fins - dorsal too, they are quite easily removed. Fish are washed; if desired, you can cut them into pieces, but the carcasses themselves are small, so most often they are fried whole, like carasses. The further process is standard: salt, roll in flour and fry until beautiful golden. Fried blue whiting served with potatoes - with it it harmonizes most successfully. Tubers can be fried, baked in circles in the oven, or boiled and sprinkled with herbs.
Fried blue whiting in mayonnaise
The recipe is not much different from the previous one. The nuances are as follows:
- fish does not salt before cooking;
- before breading, each carcass is dipped in mayonnaise. If it is too thick, it is bred with a small volume of water;
- the flour is mixed with salt (it is taken a little more than necessary - in part it will be lost during frying) and pepper.
Blue whiting fried in this way turns out to be very airy and practically melts in the mouth, and the remaining bones in it soften so much that they are not felt when eaten.
Sour cream fish
This will result in an already stewed blue whiting. For its preparation, the first carcasses are salted, peppered and removed for twenty minutes to the bottom of the refrigerator. Then each is dipped into a beaten egg, breaded in breadcrumbs and fried, and not with vegetable, but with butter. When the blue fish is browned, it is poured with sour cream at the rate of a third of a glass per pound of fish. As it boils, turn off after seven minutes. In another pan, fry a pound of potatoes with finely chopped onions. Arrange both dishes in plates, add them with pickles and sprinkle with dill and parsley. It will turn out a very tasty dish with blue whiting (photo - in the article).
Fish under a fur coat
And this is not at all an analog of the well-known herring! Recipe from the category of “baked blue whiting”. For its implementation, thawed and gutted carcasses are sprinkled with salt and left to lie down for several minutes. Onions - a lot, at least a third kilogram per kilogram of fish - are cut into half rings, mixed with a 200-gram tube of mayonnaise and oregano. Blue whiting fish is laid out on a baking sheet, covered with a fur coat and sent to the oven for about forty minutes - until a crust appears and an appetizing aroma floats around the house. For lovers of baked onions and side dishes are not required.
Baked fish with lemon
For a successful embodiment of this blue whiting dish, you need a heat-resistant dish and the correct layout. The form is slightly smeared with lean oil, and carcasses are laid out in it - not on the side, but on the abdomen, tight to each other. Lemons with skin and tomatoes are cut in circles - 2 pieces per kilo of fish. Slices stick in between the fish. Four cloves of garlic and a bunch of parsley are finely chopped, combined with pepper, oregano and salt; the contents of the form are sprinkled with this mixture and poured with lemon juice mixed with a double volume of vegetable oil. After 20 minutes spent in the oven, blue whiting fish is put on the table directly in the form where it was baked.
Fish casserole with potatoes
In addition to the wonderful taste, this dish is worthy of attention also because it is “two in one”: both fish and a side dish to it. In addition, it does not require any special hassle, since it is very simple to prepare a blue whiting according to this recipe. The carcasses are cut into fillets, salted (preferably with sea salt) and set aside for a short while. A baking sheet is greased, a blue whiting fish is laid out on it, onion rings (5 large heads per kilogram of carcasses) are placed on top, a kilo and a half kilogram of potato cut into slices (salt) on top of it, half a kilo of tomato without skin, and also circles. The whole structure is filled with grated cheese and poured with a mixture of mayonnaise and sour cream. In about forty minutes, which the casserole sheet will stand in the hot oven, you can call your family for dinner.
Blue whiting cutlets
It turns out juicy, beautiful and with a barely perceptible fishy smell. A kilogram of fish is disassembled: skin is removed and bones are removed. The meat is rotated in a meat grinder with bread soaked in milk and squeezed, a large onion and a piece of unsalted fat of 50 grams. If you are not sure whether all the bones were removed, crank the fish for the first time separately, and the second with the rest of the ingredients. Caution: you cannot change fat for oil! An egg is driven in, a spoonful of thick mayonnaise is poured in, spices with salt are poured in and the minced meat is thoroughly mixed. Small cutlets are made of it, breaded in flour (crackers make them rough) and fried. It is advisable to finish the last couple of minutes under the lid. The result of the efforts is so tasty that this blue whiting dish is not enough for a long time - everyone will ask for supplements. And not once!
Vinaigrette with blue whiting
A very worthy alternative to the ordinary and familiar. Just before cooking, the fish must be boiled and the bones removed from it. The rest of the composition is the same: cooked beets, carrots, potatoes plus pickles and sauerkraut. Many housewives put boiled beans in a vinaigrette; in the presence of fish, it will be somewhat inappropriate. But green peas - be sure to put! It would be nice to chop the onion as finely as possible and pour it with vinegar for five minutes. Anyone who does not like vinegar can scald the cut with boiling water - this also successfully removes excess bitterness. Alternatively, feather bow can be used. All components are proportionately chopped, seasoned with unrefined oil, the salad is salted (taking into account the presence of sauerkraut and pickles in it). Dinner is served!