Fried fish - the best recipes for cooking delicious dishes. Recipe Fish fried with onions in Leningrad style. Calorie, chemical composition and nutritional value.

Ingredients Fish fried with onions in Leningrad style

Cooking method

"Bookmark rates are given for cod and gutted headless sea bass. Fish fillet with skin and costal bones is cut into portioned pieces, sprinkled with salt, pepper, breaded in flour and fried on both sides, then brought to readiness in the oven. On vacation, sliced \u200b\u200bfried potatoes are placed around the fish, deep-fried onions are placed on top of the fish

You can create your own recipe taking into account the loss of vitamins and minerals using the recipe calculator in the My Healthy Diet application.

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Fish fried with onion in Leningrad style".

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 g of the edible part.

Nutrient	Quantity	Norm**	% of norm in 100 g	% of the norm in 100 kcal	100% normal
calories	220 kcal	1684 kcal	13.1%	6%	1679
Squirrels	12 g	76 g	15.8%	7.2%	76 g
Fats	14.1 g	60 g	23.5%	10.7%	60 g
Carbohydrates	12.1 g	211 g	5.7%	2.6%	212 g
organic acids	0.1 g	~
Alimentary fiber	1.4 g	20 g	7%	3.2%	20 g
Water	123.3 g	2400 g	5.1%	2.3%	2418
Ash	1.8 g	~
vitamins
Vitamin A, RE	30 mcg	900 mcg	3.3%	1.5%	909 g
Retinol	0.03 mg	~
Vitamin B1, thiamine	0.1 mg	1.5 mg	6.7%	3%	1 g
Vitamin B2, riboflavin	0.08 mg	1.8 mg	4.4%	2%	2 g
Vitamin B4, choline	1.9 mg	500 mg	0.4%	0.2%	475 g
Vitamin B5, pantothenic	0.2 mg	5 mg	4%	1.8%	5 g
Vitamin B6, pyridoxine	0.3 mg	2 mg	15%	6.8%	2 g
Vitamin B9, folate	7 mcg	400 mcg	1.8%	0.8%	389 g
Vitamin B12, cobalamin	0.9 mcg	3 mcg	30%	13.6%	3 g
Vitamin C, ascorbic	7.4 mg	90 mg	8.2%	3.7%	90 g
Vitamin E, alpha tocopherol, TE	1.9 mg	15 mg	12.7%	5.8%	15 g
Vitamin H, biotin	6 mcg	50 mcg	12%	5.5%	50 g
Vitamin PP, NE	4.192 mg	20 mg	21%	9.5%	20 g
Niacin	2.2 mg	~
Macronutrients
Potassium, K	498.2 mg	2500 mg	19.9%	9%	2504
Calcium Ca	23.8 mg	1000 mg	2.4%	1.1%	992 g
Silicon, Si	0.1 mg	30 mg	0.3%	0.1%	33 g
Magnesium	28 mg	400 mg	7%	3.2%	400 g
Sodium, Na	30.6 mg	1300 mg	2.4%	1.1%	1275 g
Sulfur, S	134.4 mg	1000 mg	13.4%	6.1%	1003
Phosphorus, Ph	161.3 mg	800 mg	20.2%	9.2%	799 g
Chlorine, Cl	122.8 mg	2300 mg	5.3%	2.4%	2317
trace elements
Aluminium, Al	535.4 mcg	~
Bor, B	84.9 mcg	~
Vanadium, V	81.4 mcg	~
Iron, Fe	0.9 mg	18 mg	5%	2.3%	18 g
Iodine, I	75.6 mcg	150 mcg	50.4%	22.9%	150 g
cobalt, co	19.4 mcg	10 mcg	194%	88.2%	10 g
Lithium, Li	40.4 mcg	~
Manganese, Mn	0.1793 mg	2 mg	9%	4.1%	2 g
Copper, Cu	167.6 mcg	1000 mcg	16.8%	7.6%	998 g
Molybdenum, Mo	6.8 mcg	70 mcg	9.7%	4.4%	70 g
Nickel, Ni	7.9 mcg	~
Tin, Sn	0.2 µg	~
Rubidium, Rb	317.6 mcg	~
Selenium, Se	0.2 µg	55 mcg	0.4%	0.2%	50 g
Titanium, Ti	0.4 µg	~
Fluorine, F	396.5 mcg	4000 mcg	9.9%	4.5%	4005
Chrome, Cr	35.1 mcg	50 mcg	70.2%	31.9%	50 g
Zinc, Zn	0.861 mg	12 mg	7.2%	3.3%	12 g
digestible carbohydrates
Starch and dextrins	10.1 g	~
Mono- and disaccharides (sugars)	1.8 g	max 100 g
Sterols (sterols)
Cholesterol	22.6 mg	max 300 mg

Energy value Fish fried with onions in Leningrad style is 220 kcal.

** This table shows the average norms of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the My Healthy Diet application.
Main source: Internet.

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Most foods cannot contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods to meet the body's needs for vitamins and minerals.

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What is useful Fish fried with onions in Leningrad

Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the transformations of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining a normal level of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
Vitamin B12 plays important role in the metabolism and transformations of amino acids. Folate and vitamin B12 are interrelated vitamins involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
Vitamin E has antioxidant properties, is necessary for the functioning of the gonads, the heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
Vitamin H participates in the synthesis of fats, glycogen, amino acid metabolism. Insufficient intake of this vitamin can lead to disruption of the normal condition of the skin.
Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, is involved in the processes of nerve impulses, pressure regulation.
Phosphorus takes part in many physiological processes, including energy metabolism, regulates the acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
Iodine participates in the operation thyroid gland, providing the formation of hormones (thyroxine and triiodothyronine). It is necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane transport of sodium and hormones. Insufficient intake leads to endemic goiter with hypothyroidism and a slowdown in metabolism, arterial hypotension, stunted growth and mental development in children.
Cobalt is part of vitamin B12. Activates metabolic enzymes fatty acids and folic acid metabolism.
Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of cardio-vascular system and skeleton, the development of connective tissue dysplasia.
Chromium participates in the regulation of blood glucose levels, enhancing the action of insulin. Deficiency leads to decreased glucose tolerance.

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CALORIE AND CHEMICAL COMPOSITION OF THE INGREDIENTS OF THE RECIPE Fish fried with onions in Leningrad style PER 100 g

All types of fish are used for frying, but this type of heat treatment gives special taste qualities such fish as carp, bream, carp, roach, herring, Baltic herring, navaga, smelt, mackerel, silver hake, captain fish, zuban, grenadier, horse mackerel, ocean goby, etc. Many fried foods prepared from sturgeon, pike perch, catfish, perch, salmon fish.

Fried fish has a pronounced taste due to the fried crust formed on the surface, contains a large amount of valuable nutrients, since they are almost not lost during frying. In the process of frying, the fish absorbs a certain amount of fat, which increases its calorie content.

Methods of frying fish - the main one with a small amount fat and deep-fried. The fish is fried as a whole (small) and in portions. Sturgeon fish is fried in links or portions.

For frying fish, vegetable oil is used, preferably sunflower or olive oil, as well as cooking oil(deep-fried). Deep frying is made from a mixture of edible fat and vegetable oil, since the resulting fat, heated to a high temperature, changes little and is not subject to smoke formation; in addition, it gives the fish best taste and beautiful appearance. The degree of change in fat depends on its purity and intensity of heating. Refined oil changes less than unrefined. In the process of frying deep fats, periodically filter and make sure that it does not decrease by more than half the volume. For 1 kg of fish take 4 kg of fat. If the fish is intended for cold dishes, then it is fried only on vegetable oil.

Fish is fried on baking sheets, frying pans, electric frying pans, in deep saucepans, deep fryers.

Fried fish. Dried whole fish or portioned pieces are sprinkled with salt and pepper, breaded in flour, placed on a well-heated pan with fat or a baking sheet, skin down and fried on both sides until crispy. golden brown for 5–10 min at a temperature of 140–160°С. The fish is fried in an oven until fully cooked for 5–7 minutes at a temperature of 250 ° C. Total frying time 10-20 minutes. By the end of frying, the fish warms up inside to 85-90 ° C. The readiness of the fish is determined by the presence of small air bubbles on its surface. Fried fish is released immediately after heat treatment.

A side dish in the form of fried, boiled or mashed potatoes is placed on a heated plate or a la carte dish. Fried fish is placed nearby, poured with melted butter. Separately, fish is served with tomato, red main or tomato sauces with vegetables. The dish is decorated with sprigs of parsley, and sometimes slices of lemon. Fried fish garnish stewed cabbage, buckwheat porridge, fried zucchini, eggplant, tomatoes, boiled vegetables with fat.

Fish from 132 to 237, wheat flour 6, vegetable oil 6, garnish 150, sauce 75, or butter, or table margarine 7 Yield 257, 325.

Fish fried with onion in Leningrad style. Potatoes are boiled in their skins, cooled, peeled, cut into slices and fried on both sides. Onion cut into rings, breaded in flour and deep-fried until golden brown.

A portioned piece of fish is fried in the main way and brought to readiness in an oven. Fried fish is placed on a portioned pan in the middle, around - fried potatoes in circles, and fried onion rings are placed on the fish.

Deep fried fish. The prepared semi-finished product - “whole fish” or portioned pieces in the form of rhombuses - is placed in deep fat, heated to a temperature of 180 ° C. The fish is dipped into deep fat with a slotted spoon carefully so as not to cause splashing of fat, and fried for 5-10 minutes until a golden crust forms on the surface, then they are taken out, the fat is allowed to drain, placed in a frying pan and roasted in an oven.

When serving, a side dish is placed on a warmed plate or a la carte dish in the form of slices of potatoes fried from boiled or French fries, fish is placed next to it, which is poured with melted butter, garnished with a slice of lemon and deep-fried parsley. Tomato sauce, or mayonnaise with gherkins, or mayonnaise is served in a gravy boat.

Sturgeon 199, or pike perch 192, or catfish 211. or captain-fish 233, wheat flour 6, eggs 1/7 pcs, crackers 15, cooking oil 10, garnish 150, sauce 75 or 50, or butter, or margarine 7 Yield 325, 300, 257.

Fish fried with green butter. The prepared semi-finished product, having the shape of a figure eight and fastened with a metal skewer, is dipped in heated fat, fried until golden brown, then removed from the fat, the skewer is removed, and the fish is brought to readiness in the oven. Fried fish is served with french fries. A circle of green oil, well chilled, is placed on the fish, decorated with french fries and a slice of lemon. Tomato sauce is served separately. The dish is released immediately after cooking so that the green oil retains its shape.

Fried fish in dough. Pieces of fish after marinating are pierced on a fork or a chef's needle, dipped in batter, quickly dipped in hot fat, fried for 3–5 minutes. Ready fried fish floats to the surface of the deep fat, it is taken out with a slotted spoon, transferred to a colander to drain the fat.

The fish is placed on a dish or plate covered with a paper napkin, 6-8 pieces each, giving it the shape of a pyramid. The dish is decorated with sprigs of parsley (fries), a slice of lemon. Mayonnaise with gherkins or tomato sauce is served separately. Fish can also be served with french fries. The fish is sometimes cut into cubes.

Zrazy Don. Molded zrazy are fried in a heated deep-fryer until a crispy crust is formed and brought to readiness in an oven. They release 1-2 pcs. per serving with fried potatoes, mashed potatoes, stewed vegetables, crumbly buckwheat porridge or complex vegetable side dish, consisting of 3-4 types of vegetables, pour over melted butter or serve separately, tomato sauce, decorate with herbs.

Fish fried in Leningrad style – original dish, which can be placed on festive table and not blush in front of the guests. It turns out so tasty, juicy and fragrant, especially if you use fish without a large number bones. The dish is prepared quite quickly and always turns out "with a bang." By the way, its main secret lies in how we prepare and then fry the onion. So we follow this process so that later you can enjoy the dish.

Ingredients for cooking fried fish in Leningrad style:

Frozen pollock or hake carcass 1.5 kilograms
Wheat flour of the highest grade 5 tablespoons
Salt 1 teaspoon
Freshly ground white pepper 1 pinch
Large size onion 4 pieces
Refined vegetable oil for frying

Products not suitable? Choose a similar recipe from others!

Inventory:

Tablespoon, cutting board, medium bowl, kitchen knife, frying pan, wooden spatula, deep plate, cooker, serving dish, small bowl, kitchen paper towels, deep bowl, special fish peeler, colander

Cooking fried fish in Leningrad style:

Step 1: prepare the fish.

Freshly frozen fish (hake or pollock - it doesn’t matter that the one that is tasty, plus with a small amount of bones, which is also important) put in a medium bowl and leave aside for a while. The component should not completely defrost, so it will be easier to clean.
Then pour into a deep bowl. plain water room temperature and proceed to remove the scales. To do this, we use a special knife. Be sure to dip each carcass in water so that the scales do not scatter throughout the kitchen.
Next, lightly rinse pollock or hake under running water and spread on a cutting board. Using a knife, carefully make an incision along the entire abdomen and remove the insides (although they usually do not exist in frozen fish). Then we cut off the fins and at the end we thoroughly wash the fish from all sides under a flowing warm water.

How to fry the dish is up to you. You can cut the carcasses across into medium pieces. I like to divide the fish into fillet parts and serve them at the dinner table in this form. In any case, rub the pieces on all sides with salt and ground white pepper, transfer back to a medium bowl and leave aside for a while.

Step 2: prepare the onion.

Using a knife, peel the onion from the husk and rinse thoroughly under running warm water. Next, lay out the component on a cutting board and chop into rings, half rings, or even large cubes.
Next, move the bulbs to a colander and rinse again under running water. We spread the ingredients on kitchen paper towels and let's completely get rid of excess liquid. Onions must be dry to become crispy during frying. At the end, transfer the chopped components to a small bowl and leave it alone for a while.

Step 3: Cooking fried fish in Leningrad style.

Pour flour into a deep plate and start cooking fish in Leningrad style. Pour some vegetable oil into a frying pan and place over medium heat. When the contents of the container warm up well, roll each piece of pollock or hake in flour and put it there. Fry the fish on all sides until a golden crust forms on the surface. With the help of a wooden spatula, we move the finished pieces to a special plate for serving, but we do not turn off the burner, but proceed to fry the onion.
The crushed components are also thrown out in the remaining flour so that it completely covers them, and then poured into a clean, dry colander. Shake it lightly over a sink or plate to get rid of excess loose mixture.

Next, put the onion in hot pan with a small amount of vegetable oil and fry until golden brown, stirring from time to time with improvised equipment. Attention: If necessary, during cooking, you can add a little fat, but only a little. At the end, turn off the burner, and move the onion with a wooden spatula to a plate with fish.

Step 4: serve fried fish in Leningrad style.

More warm fish in Leningrad we serve to the dinner table along with such side dishes as mashed potatoes, boiled rice, other cereals, as well as fresh vegetable salads. The dish turns out very tasty and fragrant! Enjoy!
Bon appetit everyone!

If you have a deep fryer, then you can fry the onions in it. So the dish turns out even tastier and more original;

You can decorate the fish before serving. fresh vegetables, as well as finely chopped herbs;

Any fish you like will work for this dish. For example, it can be sturgeon, perch, rotan, notothenia and even a large bull.

Goal of the work: familiarization with the range of dishes from fish and non-fish products of the sea.

Assortment of dishes: 1. Boiled fish, Polish sauce
(№ 623, № 1053).

2. Telnoe (No. 676).

3. Fish fried with onion in Leningrad style
(№ 643).

4. Fish baked in sour cream sauce with mushrooms a la Moscow (No. 660).

Tools, inventory and utensils:pots with a capacity of 1 and 0.5 l; frying pans, chef's knives, veselka, cheesecloth, colander, portioned frying pan, deep fryer, meat grinder, baking sheet, oval metal dishes, gravy boats, small cutlery plates, cutlery.

Cooking technology:

1. Boiled fish (No. 623). Polish sauce (No. 1053 ) Gross Net

fish captain or 296160

sea bass*214156

pike (except sea) 306156

cod*197152

whiting*203156

carrot*55

onion54

parsley (root)43

mass of boiled fish–125

garnish (No. 946)–150

sauce (No. 1053)–75

Exit–350

* Fish can be boiled without adding carrots

Work sequence "Boiled fish" (Fig. 5.6):

1. Defrost the fish, clean it from scales and entrails, rinse, layer and cut into portioned semi-finished products of a certain mass with skin and costal bones.

2. Prepare vegetables. Rinse onions, carrots and parsley roots, peel and cut into slices.

3. Put the fish to boil. Place portioned pieces of fish in a saucepan, add water, add raw chopped vegetables and cook from the moment of boiling for 10-15 minutes.

4. Boil the eggs.

5. Wash and peel the potatoes (Fig. 5.7).

6. Boil potatoes until tender . Drain the water, dry the potatoes by placing the pan on a hot stove for a few minutes. Allow to cool to a temperature of 80–85 ° C.

7. Melt the butter and heat milk for mashed potatoes.

8. Mash potatoes through a sieve, add butter and warm milk. Beat the mass.

9. Eggs to clear,chop into thin slices.

10. Rinse parsley, chop finely.

11. Melt the butter for the sauce.

12. Make the sauce (Fig. 5.8). Add shredded eggs, herbs, salt, citric acid to melted butter.

13. Decorate the dish. Put the fish pieces on a warm small table plate, place the mashed potatoes on the side. On the surface of the puree, apply a pattern using a tablespoon dipped in hot water. Pour polish sauce over fish. Garnish with a slice of peeled lemon.

Rice. 5.6. Technology system production of the dish "Boiled fish"

2. Mashed potatoes (No. 946) Gross Net

potatoes1107830

milk158150

table margarine6060

or butter 6060

Output–1000

Rice. 5.7. Technological scheme for the production of a dish
"Mashed potatoes"

Polish sauce (No. 1053) Gross Net

butter700700

eggs 8 pcs. 320

parsley (greens) 2720

citric acid22

Output–1000

Rice. 5.8. Technological scheme for the production of a dish
"Polish Sauce"

2. Telnoye (No. 676) Gross Net

zander or 16780

ice fish17880

pike (except sea) 20080

cod*11080

sea bass12180

wheat bread2424

milk or water3232

fish cutlet mass–134

ground meat:

onion 4034/17*

cooking oil55

fresh white mushrooms2620/15*

or fresh mushrooms2821/15*

eggs1/4 pcs.10

crackers22

mass of minced meat–42

eggs1/410

crackers1010

weight of semi-finished product–194

cooking oil1414

weight of the finished body–160

garnish No. 946, 948, 949, 976, 980–100

table margarine–7

sauce No. 1038, 1039–100

Exit–367

* Mass of browned onions and boiled mushrooms

The sequence of work "Telnoe" (Fig. 5.9):

1. Defrost fish, clean from scales and viscera, rinse, remove the skin and remove the bones.

2. Cut the clean fillet into pieces weighing 40–50 g.

3. Soak wheat bread without crusts in milk.

4. Pieces of fish and soaked bread pass through a meat grinder with the addition of salt and pepper. Break out the mass.

Figure 5.9. Technological scheme for the production of the dish "Telnoye"

5. Cook minced vegetable(Fig. 5.10). Peel onions and mushrooms, rinse, boil the mushrooms, then fry. Saute the onion.

6. Boil eggs.Cleanse, chop.

7. Combine browned onions, fried mushrooms, chopped eggs; season to taste with salt and pepper and stir.

8. Shape the body. Put the norm of minced fish on a damp cloth (gauze), level it with a layer of up to 1 cm. Put vegetable minced meat in the middle of the cake and use the cloth to form the body in the form of a crescent.

9. Dip the semi-finished product in beaten eggs and breaded in breadcrumbs.

10. Put finished semi-finished product in the refrigerator for 30 min.

Rice. 5.10. Technological scheme for the production of "minced vegetable"
to form a body

11. Prepare the sauce (Fig. 5.12). Save flour ( t = 160 about C). Peel the vegetables, wash, chop into strips and sauté with the addition of tomato.

12. Dilute flour sauté with fish broth. For the broth: boil the skin, bones and part of the fish pulp left over from cutting into semi-finished products.

Fried potatoes (No. 948) Gross Net

potatoes cubes, slices, wedges,

cubes19321449

cooking fat, vegetable oil100100

Output–1000

Figure 5.11. Technological scheme for the production of a dish
"Fried potato"

13. Combine browned vegetables and flour browning, diluted with broth. Put to cook for 25-30 minutes.

14. Peel and rinse potatoes (Fig. 5.11). Cut into cubes, rinse in running water and dry with a towel.

15. Fry potatoes in the main way until a golden crust is formed.

16. Deep fry the veal until golden brown and bring to readiness in the oven.

17. Strain the sauce and rub the vegetables through a sieve. Bring the sauce to a boil. Fill with butter margarine.

18. Decorate the body for serving. Put the body (1-2 pieces per serving) on an oval dish, place a side dish on the side of the slide. Serve the sauce separately. Decorate with parsley.

Tomato sauce (No. 1038) Gross Net

fish broth–500

table margarine2525

wheat flour2525

carrot5040

onion 4840

parsley (root) 4030

tomato puree500500

table margarine2525

sugar1010

Output–1000

Rice. 5.12. Technological scheme for the production of "Tomato Sauce"

3. Fish fried with onions a la Leningrad (No. 643) Gross Net

cod* or 194149

sea bass204149

mackerel261149

zander, or hake 264145

horse mackerel296145

wheat flour77

vegetable oil88

weight of fried fish–125

deep-fried onion (No. 970)

garnish No. 947, 948

Exit–315

* Bookmark rates are given for gutted and decapitated fish

Figure 5.13. Technological scheme for the production of a dish
"Fish fried in Leningrad"

Boiled fried potatoes (No. 947) Gross Net

potatoes16561205*

cooking fat or butter 100100

Output–1000

* Mass of boiled peeled sliced potatoes

The sequence of work "Fish fried in Leningrad" (Fig. 5.13):

1. Defrost fish, clean and cut into fillets with skin and costal bones. Cut into portioned pieces with the mass provided in the recipe.

2. Wash potatoes, peel (Fig. 5.14) and cook for 10–15 minutes (until half cooked).

3. Peel, wash and cut the onion into rings.

4. Salt the fish (portions), pepper, breaded in flour and fry in the main way until golden brown, bring to readiness in the oven.

5. Potato cut into slices and fry in the main way until golden brown.

6. Bread the onion in flour and deep fry.

7. Decorate the dish for serving. Place the fried fish in the middle of a small dinner plate. Slice around fried potatoes and top the fish with a slide of deep-fried onions. Decorate with green sprigs.

Figure 5.14. Technological scheme of production
"Boiled fried potatoes"

4. Fish baked in sour cream sauce with mushrooms, Moscow style (No. 660)

Gross Net

Sudak or 284145

som310155

ice fish302145

sturgeon301149

stellate sturgeon281149

beluga296149

wheat flour77

fresh white mushrooms3426/17*

or fresh mushrooms5743/17*

onion2420/10**

cooking oil15430

* Mass of mushrooms after frying

** Mass of browned onions

The sequence of work "Fish baked in sour cream sauce with mushrooms, in Moscow" (Fig. 5.15):

1. Defrost fish, clean, rinse and cut into fillets with skin and costal bones. Cut into portions with the masa provided in the recipe.

2. Wash mushrooms, boil, cut into slices and fry.

3. Boil eggs.Cut into slices.

4. Peel the onion, cut into half rings and save.

5. Prepare the sauce (Fig. 5.16). Spasser the flour on butter. Bring the sour cream to a boil and dilute the flour passerovka with it. Bring the semi-finished product to taste with salt and pepper and boil for 3-5 minutes. Strain the finished sauce and bring to a boil again.

6. Wash potatoes, clean and put to boil (Fig. 5.14).

7. Grate cheese.

8. Fish portions salt the pieces, pepper, breaded in flour and fry in the main way until golden brown.

9. Boiled potatoes cut into slices and fry in a pan until golden brown.

10. Prepare the dish for baking. Pour a little sauce into a serving pan, put a portion of fried fish in the center; overlay the fish with slices of boiled fried potatoes. Put slices (slices) of boiled eggs, sautéed onions, fried mushrooms on top of the fish. Top the dish with the remaining sauce, sprinkle with grated cheese.

11. Bake the dish in the oven at a temperature of 250–280 ° C until a golden crust forms on the surface.

12. Checkout for submission. Put a paper napkin on a small dinner plate, place a portioned pan with a dish on it. Decorate with a sprig of greenery.

Sour cream sauce (No. 1044) Gross Net

sour cream10001000

butter5050

wheat flour5050

Boiled fish, Polish sauce

Fish in the form of a whole piece. Garnish on the side, figuratively decorated. The sauce completely covers the fish

In the context - pink with a yellowish tinge, or white, or light gray (depending on the type of fish)

Fish flavored with spices and sauce

A product in the shape of a crescent with a fried crust evenly on both sides, without cracks on the surface, poured with oil, garnished. Sauce served separately

Light brown

characteristic of fish products cutlet mass with a taste and aroma of fried onions, eggs, mushrooms and tomato sauce

Fish fried in Leningrad style

A piece of fish with an evenly fried crust without burnt areas, garnished with circles of fried potatoes, drizzled with oil, fried onions are placed on top

Fish - light brown, onions - straw yellow

Peculiar to fried fish, fried onions and potatoes

Fish baked in sour cream sauce with mushrooms, Moscow style

Most of the surface is covered golden brown

golden brown

Characteristic of fried fish with a touch of sour cream, sautéed onions and mushrooms

Fried fish is a dish that has many a variety of recipes. Small river or red sea fish it is prepared very quickly, always comes out delicious, combined with various spices, vegetables and served with any side dish. In addition to all the other benefits, this treat is very useful, you can even eat it for dinner.

How delicious to fry fish?

Any Fried fish- the recipe is universal, which can be adapted to your own preferences. Fry the pieces in gravy or batter, with a vegetable side dish or under a basic onion and carrot marinade. In any case, the dish will come out tasty and nutritious, the main thing is not to overcook.

Every culinary specialist can deliciously fry fish in a pan. If you bought frozen carcasses, be sure to completely defrost them on the bottom shelf of the refrigerator. It is important to clean the abdominal cavity well, removing all the insides and dark films. Trim the fins and gills, they add bitterness to the finished dish.

Ingredients:

mackerel - 2 pcs.;
salt, pepper, thyme;
lemon juice- 20 ml;
flour for breading;
frying oil.

Cooking

Divide the thawed and cleaned fish into steaks 2 cm thick.
Season with salt, spices and drizzle with lemon juice.
Leave the pieces to marinate for 20 minutes.
Roll in flour and fry in oil until golden brown. Transfer to a baking sheet in one layer.
fried white fish should be in the oven for 15 minutes.

The easiest way to prepare fish is fried in batter. For such a dish, budget fish is ideal: hake or pollock. The dough is being made different ways, basic - egg, flour and spices. To make the crust more crispy, add ice water or mineral water, flour is partially replaced with potato starch.

Ingredients:

hake - 800 g;
egg - 2 pcs.;
flour - 3 tbsp. l.;
mineral water - 50 ml;
flour for breading;
salt, pepper mixture, lemon juice.

Cooking

Defrost the slave, wash, cut into small pieces.
Salt, pepper, sprinkle with juice and leave for half an hour.
Mix the eggs with flour and water, kneading the dough like thick sour cream.
Roll the fish first in flour, then in batter.
Fry on all sides until golden brown.
Transfer the fish to a refractory dish and bring to readiness in the oven for 15 minutes.

Marinade in a fried fish recipe is called vegetable pillow from onions and carrots. If desired, the composition can be expanded and added bell pepper, tomatoes and dried herbs. For cooking, pollock, hake, silver carp, herring or mackerel are suitable. Before you fry the fish, it must be thawed, marinated in spices and citrus juice, breaded in flour.

Ingredients:

fish - 600 g;
onions - 2 pcs.;
carrots - 2 pcs.;
Bell pepper- 1 PC.;
tomato - 2 pcs.;
tomato juice - 150 ml;
flour for breading;
oil for frying;
salt, pepper, lemon juice.

Cooking

Cut the fish into pieces, season with salt and spices, sprinkle with lemon juice, leave for 30 minutes.
Dip the pieces in flour and fry until golden brown.
In the meantime, in a separate pan, fry quarter rings of onion and pepper, grated carrots, add tomato slices. Pour in tomatoes, simmer for 5 minutes.
Pour the marinade over the fish, cover and simmer for 10-15 minutes.

Fried fish in Leningrad style is a full-fledged, self-sufficient dish that looks appetizing and tastes simply delicious. As part of the treat, only budget ingredients, but the result is always excellent. Main Feature dishes are crispy deep-fried onions and potatoes, also fried until golden brown.

Ingredients:

white fish fillet - 500 g;
flour for breading;
oil for frying;
onions - 2 pcs.;
potatoes - 6 pcs.;
salt, a mixture of peppers.

Cooking

Cut the fillet in portions, salt, season with pepper and other spices.
Dip the pieces in flour and fry until golden brown.
Cut the onion into rings, roll in flour and deep-fry.
Cut the potatoes into circles, fry until tender, salt.
When serving, fried fish is laid out in the center of the dish, crispy onions are distributed on top, potatoes are laid around the fish.

a dish that takes less than half an hour to prepare. You can use salmon or more affordable species: trout, salmon or salmon. If you decide to fry pink salmon, keep in mind that its meat is a bit dry, so it requires pre-marination in lemon juice with vegetable oil.

Ingredients:

red fish steaks - 2 pcs.;
salt, pepper, thyme;
olive oil - 20 ml;
lemon juice - 10 ml.

Cooking

Rinse the steaks, dry thoroughly, salt, coat with spices, olive oil and lemon juice. Leave for 20 minutes.
Heat the grill pan, put the fish and fry on both sides until golden brown.
Turn off the heat, cover the pan with the fish in foil and wait 10 minutes.

fried River fish it cooks very quickly in a pan, but before cooking, the carcasses must be carefully processed: washed, cleaned of scales and entrails. Another such fish is particularly bony, especially carp and pike. Before frying, such fish is cut with a “mesh”, so the bones will not be felt.

Ingredients:

carp - 2 pcs.;
flour for breading;
oil for frying;
salt, a mixture of peppers.

Cooking

Wash the fish, clean, cut on the surface, salt and pepper.
Roll in flour and fry in a hot oil pan on both sides.
served immediately, while still hot.

Fried fish in tomato

The classic recipe for cooking fish is languishing in tomato. fried is prepared from fruit drink or pasta diluted in water, various vegetables are added. The main secret of excellent taste is sugar, just one pinch of sweetener will transform the sauce and make it especially tasty.

Ingredients:

pollock - 500 g;
flour for breading;
oil for frying;
salt, a mixture of peppers;

tomato juice - 250 ml;
onions, carrots, sweet peppers - 1 pc.;
salt, sugar - 1 pinch each.

Cooking

Cut the fish, salt, pepper, roll in flour, fry until golden brown, transfer to a roasting pan.
Spasser the onion, add pepper strips and grated carrots, pour in the tomato, salt, bring to a boil, add sugar.
Pour the gravy over the fish and simmer over low heat for 15 minutes.

Fried - simplest way feed the family a hearty dinner without turning on the stove and without dirtying a mountain of dishes. All components of the dish are prepared in one container, you only need to switch cooking modes in time. You determine the vegetable composition yourself, you can use a ready-made frozen mixture.

Ingredients:

fish - 500 g;
frozen vegetables - 200 g;
oil for frying;
flour;
salt, pepper, thyme, rosemary;
lemon - ½ pc.

Cooking

Season the fish pieces with spices, bread in flour, fry in the bowl of the appliance on the "Baking".
Add vegetable mix, pour in lemon juice, brown for 10 minutes.
Switch to Simmer and cook for another 10 minutes.

- an incomparable dish that will surely replace the traditional meat kebab. Mackerel, char, rainbow trout are ideal for frying. It is convenient to use the grill for cooking. Marinate the carcasses in advance in spices, vegetable oil and lemon juice.