How to fry fish in the oven with a crust: recipes and tips

Let nutritionists say that there is nothing more useful than steamed food. Our brain, having absorbed the culinary experience of many generations of nomads, is eager to see a delicious, ruddy crust crunching on its teeth on meat and fish. And let us now prepare food not at the stake, but in the oven, the demand for it remains unchanged. We want to feel this baked crust at all costs. But if this is easy to achieve with meat, then with fish, especially lean meat, it is quite difficult.

Codfish in the oven just dry out like mummies. But there are a few secrets that you need to know in order for the dish to look tasty and appetizing. In this article we will tell you how to fry fish in the oven with a crust. There are several culinary tricks to help achieve this notorious rosy. This is a breading, cheese "blanket", lubrication. And if you cook fish in foil or in a sleeve for baking, you should also not give up the crust. We will tell you how to achieve it and at the same time protect the product from overdrying.

General recommendations

Fish baking has several advantages. Firstly, the beneficial substances of the product are preserved in this way. Secondly, you do not need so much oil that reduces the cost of the dish and makes it less nutritious. And thirdly, you do not need to stand by the stove, as is the case with frying. But you need to know the basic principles of how to bake fish in the oven with a crust and still not dry it. First of all, this is the choice of dishes.

The baking sheet, pan or pan must be either cast iron or clay or enameled. Other metal gives the product an unsightly gray color, a musty odor, and the temperature regime during glowing of aluminum destroys the useful substances in the product.

The shape of the dishes also matters. Do not put the fish on a large baking sheet. Choose dishes for the size of the product. In order for the fish to remain in the juicy oven, it should be pickled or stuffed with lemon and aromatic herbs. Needless to say, the product must be pre-cleaned and gutted? This goes without saying. To achieve a delicious crust, put the form in a well-heated oven.

Fish selection

Not all inhabitants of rivers, lakes and seas are suitable for baking in the oven. Fatty fish varieties are most suitable for such cooking. The omega-3 fatty acids contained in salmon are not only good for health, but also protect the carcass from overdrying. Suitable for baking in the oven: mackerel, sea bass, macrourus, sardine, butterfish, notothenia, sea tongue, bluefish, cod, crucian carp, zuban, carp. But this is not a complete list.

In principle, if you know how to fry fish in the oven with a crust, then you can use any kind. It is simply necessary to apply additional means of protection against overdrying, such as, for example, foil or a special sleeve. Below we give recipes for baking hake and pollock - the types that are usually used for frying in a pan. But no matter what kind of fish you choose, the product must be fresh - live or chilled. Frozen fish in the oven can simply creep into the fibers.

Carp in the oven under the foil

This inhabitant of rivers and lakes is the leader in popularity among Russians. It is easy to get a living carp, because it is grown in fisheries. But how to fry fish in the oven with a crust in foil?

1. One and a half kilogram carcasses are clean, gutted.
2. We cut off the head and fins (of them you can cook the ear).
3. Carefully wash the body so that there is no black film in the abdominal cavity.
4. On each side of the carp we make several incisions obliquely. They are needed so that the small bones of the fish ignite and disappear.
5. Outside and inside, we rub the carcass with a mixture of “For fish” spices and salt.
6. In the abdomen we put 1-2 cloves of garlic, cut into plates. We leave it for marinating for half an hour.
7. Turn on the oven 200 degrees.
8. Carp is placed in a baking dish.
9. We dilute two tablespoons of honey in 50 milliliters of warm water, add 50 ml of vinegar. This solution is watered with fish.
10. Cover the mold with a piece of foil. Put in the oven.
11. Bake for half an hour. Then remove the foil and continue cooking until golden brown.
    

Pilengas, loban and other mullet

Carp is naturally fatty fillet. But how to fry fish with a crust in the oven if this species is dry? There is only one way out: to protect it from overdrying with a reliable "shell" from the breading. Here is the recipe, following which you will definitely get a delicious fish with a crisp:

1. We clean two or three Pilengas from scales, cut off the heads and fins, gut, rinse.
2. We turn on the oven 200 degrees.
3. Two tablespoons of peanuts are calcined in a dry pan, peeled and crushed with a rolling pin.
4. A small bunch of parsley with dill finely chop and mix with nuts.
5. Add two more tablespoons of breadcrumbs and three - oat flakes "Hercules". The last ingredient still needs to be rubbed with your hands to grind.
6. That's it, the breading is ready. Optionally, add another teaspoon of paprika to it.
7. To keep this loose mixture on fish, we’ll prepare the sauce.
8. Mix 100 grams of sour cream, the juice of one lemon and a pinch of salt.
9. Lubricate the baking dish with a spread. Put the fish there.
10. Pour sauce and sprinkle with breading.
11. Send to a well preheated oven for half an hour.

Trout

To bake this fish with a crust in the oven, you can resort to such a method of protection as foil. Trout is quite oily and can be cooked with a side dish, such as potatoes. Small fish can be baked whole and with the head. It is only necessary to clean and gut the carcass well.

1. Rub the fish inside and out with salt and pepper.
2. In the abdomen we place several twigs of tarragon (or thyme).
3. On a sheet of foil, place the circles of half an orange.
4. We put a fish on a barrel on them.
5. Cover it with the remaining orange and seal the foil with an envelope.
6. We turn on the oven 180 degrees, grease the form with oil.
7. Peel the potatoes, cut into small cubes.
8. We place a foil bag directly on top of the root crop.
9. Put the form in the oven. Bake for half an hour.
10. Cut the foil and get a delicious crust on the fish.
11. While trout is baking, prepare the sauce.
12. We clean the cucumber, finely three, wring out the juice, mix the pulp with 150 g of sour cream.
13. Add 2 tablespoons chopped mint leaves, salt and pepper. This sauce is served separately to the fish.
    

Pink salmon under a cheese crust in the oven

It is very easy to bake salmon fish. It is so oily that the oil will also flooded out of it. First turn on the oven. It should warm up to 180 degrees.

1. Cut the pink salmon into steaks.
2. Each rub with salt and black pepper.
3. We cover the bottom of a deep form with foil.
4. Spread the steaks.
5. Sprinkle pink salmon with lemon juice and grease with a thin layer of mayonnaise.
6. Two hundred grams of three hard cheese. We cover them all the steaks.
7. Bake, depending on the thickness of the slices, from half an hour to 40 minutes.
8. We focus on the color of the golden hat, which will cover the pink salmon steaks in the oven.

Fish in a cheese crust is well served with a side dish of boiled rice, pasta or vegetables.

Salmon with vegetable side dish

There is so much fat from this salmon fish that you can bake eggplant with zucchini in it.

1. Salmon fillet (about a kilogram) is cut into portioned slices.
2. Fry in a pan in a small amount of olive oil until golden brown.
3. Fish in the oven with vegetables (zucchini, eggplant, carrots cut with washers) is then baked for 20 minutes at a temperature of 170 degrees.
4. In the form, along with these ingredients, you can add grated parmesan and pour a few tablespoons of breadcrumbs.
5. Salmon loves milk sauce. But here in the recipe it is proposed to make the following gravy. In a blender bowl, mix 60 g of fresh green basil, a pinch of ground red chili pepper, 60 g of pine nuts and 100 milliliters of olive oil. Grind it all into an emulsion. Ready sauce pour the dish.

Mackerel

Accustomed to the fact that this fish is eaten only smoked? Baked mackerel is no less tasty. You need to know the trick of cutting it. It is necessary to incise the carcass from the back, from the neck to the tail. You should also remove the ridge by grabbing it with your fingers.

1. We cut the abdomen and seize the insides.
2. Rinse the carcass well.
3. To make a fish with a crust in the oven, it is recommended to marinate the mackerel in the recipe.
4. Rub the carcass with salt and a mixture of spices.
5. It does not hurt to sprinkle it with lemon juice.
6. Inside, you can put mushrooms fried in oil with onions (champignons or forest).
7. Cover the form with foil.
8. We spread the mackerel back up.
9. Bake at 180 degrees for about half an hour.
10. When an appetizing crust forms on the fish, you can supplement the dish with low-fat cheese, for example, crush the head of mozzarella there. Or make a delicious cream sauce for baked mackerel.
    

Karasi

This oven-baked fish with a crispy crust entered the classics of Russian literature. Anton Pavlovich Chekhov wrote about crucian carp in sour cream, and no one has come up with a better recipe. We follow the prescriptions of the classic.

1. We cleaned Karasey, gutted, thoroughly washed.
2. Dry a little with paper towels, salt and pepper.
3. Fry in vegetable oil in a pan until the notorious golden crust.
4. We put the fish in a suitable baking dish.
5. Let’s cover with a “blanket” from fried onion rings.
6. Pour sour cream generously.
7. Put the mold in a very hot oven for 20 minutes. Karasi, speaking the language of the classic, must "squabble."
8. Sour cream, mixed with onion juice, saturates the fish well. At the same time, the crust obtained during frying will not go anywhere. Serving crucians is possible with any side dish.

Herring

Do you think that you will never bake this fish with a crust in the oven? You just need to know some secrets. Herring, especially Don, freshwater, is perfectly baked. With this cooking method, all of its many small bones are dissolved. The fish must be gutted and washed.

1. We will make several longitudinal cuts on the sides of the carcass.
2. Rub it on all sides with salt and spices.
3. Be sure to sprinkle with lemon juice or table vinegar.
4. Let’s marinate at least a quarter of an hour.
5. Lemon juice (or vinegar) will soften the tissues and nourish the fish fillet with moisture, thanks to which the herring will not dry out in the oven.
6. We put the carcasses in a form lubricated with vegetable oil. It is desirable that there is as little free space as possible.
7. Herring can also be greased with a silicone brush with vegetable oil or sour cream, but only with a very thin layer.
8. Bake until crispy.

Halibut, telapia, pollock

People like these types of fish for white fillet and a small number of bones. Pollock and halibut are mostly fried, breaded well. This shell prevents the carcass from breaking up into unappetizing fibers. We will use the exact same method for baking in the oven. How to fry fish with a crust in a pan is known. It is dipped in batter, and then spread on a hot surface with a small amount of vegetable oil. But in the pan only the bottom side of the fish is subjected to heat treatment, while in the oven the whole carcass is whole. Therefore, you need to take care of effective protection against overdrying.

1. Beat the protein.
2. In another plate, mix the spices with a little salt.
3. In the third saucer, prepare the breadcrumbs.
4. We turn on the oven 180 degrees.
5. We cover the form with parchment and grease it with vegetable oil.
6. Dip each fish first in protein, and then in spices and crackers.
7. Bake from 20 minutes to half an hour.

Hyuk, pike perch

Do not believe it when they tell you that these types of fish are not suitable for baking. From the zander fillet and hake, you can cook an excellent dish in the oven. How to fry fish with a crust? There is such a culinary technique as an onion "pillow". When baking, this vegetable actively releases juice, which moisturizes the air in the oven. In addition to onions, other root crops (carrots, for example) can be cut for a “pillow”.

You can immediately cook the main dish with a side dish. That is, add mushrooms or vegetables to the onion. The main thing is that they are juicy. Do not forget to put fragrant herbs. We place the fish on this pillow. Just in case, cover with a sheet of foil. But after a quarter of an hour we remove it and bring the fish to a golden brown.