Diversity fish dishes knows no boundaries, but you always want to try the original, unlike anything food and you can make it from non-standard components. IN winter season river individuals go to spawn, and at such a time you need to have on hand good recipe- how to fry fish caviar in a pan quickly and tasty. Classic variant frying can be slightly improved with the help of additional products and aromatic seasonings.

The river queen of fish is the pike, and sometimes it reaches unimaginable sizes. Even if you buy a carcass with caviar more than a kilogram, caviar is enough to cook a delicious treat.

For cooking, you need to use only fresh products. For example, pike is a predator, and when cutting, you can find smaller fish inside. And if you purchase a three-day carcass, then caviar from it is unlikely to be able to get to your table.

An unusual recipe for pike caviar in a pan with zucchini

Ingredients

Pike caviar - 300 g + -
- 1 PC. + -
- 100 ml + -
- 2 teeth + -
- 2 tbsp + -
- 30 g + -
- taste + -
- 80 g + -

How to deliciously fry pike caviar in a pan with zucchini yourself

Zucchini in this case serve primarily as the subject of a beautiful presentation. But they are also indispensable for the balance of taste, the caviar itself is a bit dry and if you want to try it in fried Be sure to serve with vegetables.

Free the pike caviar from the films and rinse gently. Place it in a small bowl and season with salt. Add 1-2 tablespoons of flour to the caviar and mix thoroughly (you can beat a little with a blender).
Take a Teflon frying pan and pour some oil, heat it up. Drop the caviar mixture in a circle shape into the hot oil with a teaspoon. Fry the caviar on both sides until golden brown for 2-3 minutes.
Wash the young zucchini and pat dry. Cut it into circles of medium thickness and roll in flour. Fry the zucchini in vegetable oil until tender. Then set aside to cool completely.
Peel the garlic and pass through a garlic press or grate on a fine grater. Mix it with mayonnaise. Finely chop the dill greens with a knife.
Place fried zucchini on wide dish and brush with garlic mayonnaise. Place a caviar cutlet on top of each zucchini. Sprinkle the treat with fresh dill.

Magnificent caviar dish river fish with vegetables will decorate your festive table. Such an appetizer will definitely not go unnoticed and will be enjoyed by all your guests.

The original recipe for fried caviar of river fish with spices

If you have bought or caught spawned river fish, then you are very lucky. Indeed, instead of one dish, you will have at least two delicious treats on your table. To quickly and tasty fry the caviar of any kind of fish, you will need some spices.

The fried delicacy is best served with fresh tomato or cucumber. Juicy vegetables They make a great side dish for fish dishes.

This recipe is incredibly simple, even a novice cook can handle it.

Ingredients

River fish caviar - 600 g;
Salt - to taste;
Wheat flour - 2 tablespoons;
Lemon - 0.5 pcs.;
Olive oil - 2 tablespoons;
Vegetable oil - for frying;
Dried thyme - 1 pinch;
Ripe tomato - 1 pc.

How to cook caviar of river fish with spices step by step

To prepare this delicacy, you can use caviar of any kind of fish. Whether it's silver carp, carp or roach - the dish will turn out beyond praise.

Gently rinse the caviar of river fish and free it from films. Place it in a deep bowl and season with salt. Squeeze the juice from half a lemon, and sprinkle a little river product (leave half the lemon juice). Stir the mass and leave for 5 minutes. Pour in wheat flour into a bowl and roll the marinated pieces in flour.
Heat vegetable oil well in a heavy bottomed pan. Before frying, toss dried thyme into the oil. And then start cooking caviar.
Fry the caviar on both sides for 4 minutes each. Then lay it on parchment to remove excess fat.
Wash and dry a ripe large tomato kitchen towel. With a sharp knife cut the vegetable into thin rings.
Now place the food on the dish: in the center of the plate, put fried caviar, and chopped tomato around the edges. Sprinkle the rest lemon juice, and then drizzle the treat with olive oil.

If desired, you can season the caviar with fresh herbs. If you add to these ingredients dried crackers from white bread, fried caviar turns into an excellent salad.

Homemade sauces for fried river fish caviar

Sauce to river caviar This is another delicious dish. If you love exclusively fried caviar, it makes sense to diversify it with the help of the original dressing.

Mayonnaise sauces are perfect for river fish caviar. You can cook them with soy sauce, lemon juice and even wine-based. spicy sauces based on mayonnaise will also perfectly complement the taste of caviar. Spicy can give both garlic and hot peppers if you like horseradish, feel free to attribute it to fish sauces.

Fresh sour cream is also great for fish caviar sauce. You can simply pour fried caviar with sour cream and sprinkle with finely chopped herbs. Based on sour cream, you can make a sauce, with Korean carrot mixing them into equal amounts. Season the fried caviar with the prepared sauce and serve. This dish is very unusual, but very tasty.
You can also prepare a sauce, both for fish and for caviar, based on olive or any other oil. Mix the oil with fresh basil and beat a little with a blender. Then add a couple of spoons french mustard and mix. Season each piece of fried caviar and serve.

How to fry fish caviar in a pan and how tasty it is to offer it to the table with fragrant dressings is no longer a secret for you. A couple more wonderful and at the same time simple recipes will appear in your arsenal.

Buy with good discounts for personal use and as a gift to friends and acquaintances.

Buy quality products affordable prices V . Make gifts for yourself and your loved ones!

Fried bream caviar

In addition to salting, you can fry bream caviar. It turns out a delicious dish. There are several ways to cook fried. Just fry in vegetable oil or add vegetables to caviar - carrots and onions. Put an egg and a little flour in it, fry in the form of pancakes. Dilute the dough a little thinner and fry the pancakes. Bake in the oven in the form of a pie or dish with vegetables. As far as the cook's imagination allows, you can diversify dishes prepared from bream caviar.

How to fry bream caviar

Only mature caviar is suitable for frying, in which each caviar is clearly visible. If the eggs inside the shells look like a cloudy solid mass, it is better to make cutlets or any other dish with the addition of other products from it.

There are two ways to fry bream caviar:

Without removing from the caviar bags.
In the form of loose mass.

Depending on the chosen method of preparation, the method of preparing caviar for frying is chosen: they are left in bags or the eggs are freed from them.

Fried bream caviar, directly in bags

Ingredients:

Caviar - 300 g
Salt - to taste
Pepper - 1/2 tsp

Roasting process:

It is enough to rinse the caviar or wipe it with napkins to remove the remnants of the insides, blood, mucus. The washed caviar must be dried. Select all caviar with intact films. With damaged casings, set aside for cooking other dishes.

Each caviar bag is salted on both sides, lightly sprinkled with pepper. They let you lie down. You can sprinkle first on the top side, let it sit for 15 minutes, then turn over, sprinkle on the other side. Give it some time for the salt to soak in.

Heat up the pan, splash a little vegetable oil on the bottom. Spread caviar in bags in heated oil, previously rolled in flour on both sides. Arrange in the pan loosely, leaving a distance. So the caviar does not stick together, it is better to fry, it is easier to turn it over.

Fry the bream caviar over moderate heat until browned on each side for 2 minutes. On a strong fire, it will immediately burn out, inside it will remain raw. It is better to cover with a lid so that the middle is fried. Appetizing and tasty pieces are obtained.

How to fry bream caviar in the form of a crumbly mass

Ingredients:

Caviar - 300-500 g
Pepper - 1/2 tsp
Salt - to taste

Cooking process:

First, the caviar mass is prepared, clearing it of films. Caviar is rubbed through any device with holes - through a mesh, sieve, colander. Then they are washed several times to wash off the pieces of the film that has torn and stuck to the eggs.

Allow the water to drain well to get a crumbly mass that will fry well. Heat the pan, pour a thin layer of oil, pour the caviar and start frying. As soon as the bottom layer is lightly browned, they begin to stir frequently, tracking the changing color of the eggs.

Salt shortly before the end of the process. When fried, the eggs darken, so the color determines whether all of them are well fried. As soon as everyone is ready, the caviar will acquire a uniform color. She is immediately removed from the fire. If you overdo it a little, it will turn out dryish.

When serving, add a little butter to the dish, mix, sprinkle with herbs. Fried bream caviar is delicious with boiled potatoes, rice, cabbage, vegetable salads.

Should I add spices?

If the dish is prepared periodically, why not experiment with all kinds of additives? This will help compare flavors and identify which spices enhance the flavor.

Small addition:

If the caviar is fried in a thin layer, then stirring is not necessary. It is well fried from the bottom until a crust forms, then the caviar cake is carefully turned over, the other side is brought to readiness.

On a strong fire, the caviar will quickly burn. Therefore, the fire must be reduced 1 minute after the start of roasting. And cover the pan with a lid so that the caviar does not turn out too dry.

Fried bream caviar with vegetables

Ingredients:

Caviar - 300-500 g
Onion - 2 heads
Carrots - 1-2 pcs.
Pepper - 1/2 tsp
Salt - to taste

Cooking method:

You can immediately fry caviar with vegetables. This is the case when there is not enough caviar, but it is necessary to feed several people.

Finely chop a couple of onions. Tinder on a grater large carrots (or two small ones). First, fry the onion until the pieces are browned. Add carrots, continue frying. Having brought the carrots to half-readiness, pour out the caviar, salt, lightly pepper and fry until cooked for 5-10 minutes.

You may need to add some oil. When fried, caviar absorbs it well.

You can add your favorite spices. Any vegetable or caviar dish will benefit from a half teaspoon of crushed coriander seeds.

Fried caviar with vegetables is served as independent dish divided into portions. You can eat the fried caviar-vegetable mixture with mashed potatoes and any other side dish, adding fresh herbs.

Sandwiches are also made from fried caviar. Removed from the heat, caviar is mixed (or whipped) with melted butter and herbs. The resulting mass is smeared with pieces of ordinary or dried bread, previously grated with garlic. You can bake sandwiches in the oven, sprinkled with cheese.

Today we will talk about how to cook carp caviar. From fish caviar you can fry pancakes, cutlets, sausages, it is also easy to pickle. According to the proposed recipes, you can cook caviar of any fish. Shall we try?

How to fry carp caviar? There are several variations of this dish. Let's start with the simplest. This dish is served with any side dish.

On a note! Not too high energy value has carp caviar. Its calorie content is 130 kcal per 100 g of product.

Compound:

100 g of carp caviar;
salt;
ground pepper;
1-2 tbsp. l. sifted flour;
1-2 tbsp. l. refined sunflower oil.

Cooking:

Healthy and incredibly tasty dish

Fish caviar, as already mentioned, can be fried different ways. Try cooking it with onions. Believe me - even the most capricious gourmet will not refuse such a dish.

On a note! Carp caviar, like the other river fish loves salt.

Compound:

500 g of fish caviar;
salt;
ground pepper;
2 pcs. Luke;
1-2 tbsp. l. softened butter;
greenery.

Cooking:

caviar cutlets

Try to fry cutlets from carp caviar. They turn out juicy, satisfying and fragrant. And it's easy to do. Now you will be convinced of it.

Compound:

0.8 kg of carp caviar;
2 eggs;
4-5 art. l. sifted flour;
refined sunflower oil;
salt;
ground pepper.

Cooking:

Unusual omelette

Fish caviar omelette with eggs and sour cream is the perfect breakfast solution. This dish can also be given to children. It will charge you with energy and cheerfulness for the whole day ahead.

Compound:

3-4 st. l. milk;
2 tbsp. l. sour cream;
150 g of fish caviar;
2-3 eggs;
butter;
salt.

Cooking:

On a note! Fish caviar contains many useful components, as well as vitamin complexes. It is useful for everyone, without exception, because it improves visual function, strengthens the immune system, increases brain activity and reduces the risk of heart disease.

Salting fish caviar is a simple and not too troublesome process. Such caviar perfectly harmonizes in taste with garlic croutons, and hearty sandwiches will turn out just with a long loaf.

Compound:

0.7 kg of carp caviar;
3.5 st. l. table salt;
2-3 leaves of laurel;
1.5-2 liters of filtered water.

Cooking:

Pour filtered water into the pan and put it on the stove.
We introduce the indicated amount of salt and stir it so that all the crystals dissolve.
Add laurel leaves to the water. They will rid the caviar of the fishy smell and give the appetizer a refined flavor.
While the liquid boils, clean the carp caviar from the film. To do this faster, grind the caviar on a large-caliber grater or through a colander. Just be careful, we need the eggs to remain intact. Moisten the grater with water beforehand. In the process of grinding the eggs, rinse the clogged holes.
As soon as the water boils, fill it with caviar. Stir continuously for three to four minutes. This simple action will help destroy all the bacteria in the caviar.
Then leave the caviar for fifteen minutes to cool down.
Now we need, as they say, to filter the caviar. We take a clean deep bowl and place a colander on it.
In a colander we place gauze folded three times.
We moisten the central part of the gauze with water, since a dry cloth does not pass liquid well.
Stir the caviar and pour it along with the liquid onto cheesecloth. All the water will drain, and the caviar will remain on the gauze.
Raise the gauze with caviar by the ends so that the remaining liquid is glass.
Transfer the caviar to a storage container. Ready!

Advice! You can complement the taste of caviar with creamy notes. After salting the caviar, add softened butter to it to taste and stir until smooth.

I have been living on the Volga for a very long time and over the years I have tried various recipes cooking local fish. I even shared some recipes with you - someone appreciated the bream on a salt pillow, someone liked the asp balyk or fish stewed with vegetables. There is also a recipe for fish cakes with zucchini and smoked fish V field conditions. Who cares - you can find it by searching, I won’t post links - there are a lot of them for review, according to the rules of the site.

My daughter was visiting for Christmas. Fed up sea fish from supermarkets and missing fresh river fish. Before we had time to eat New Year's salads, she dragged me to the market for my favorite hybrids. We have such a local fish - a hybrid of carp and crucian carp. Sometimes they are called dushmans (for strangling all the surrounding fish around, preventing them from surviving) or buffalo (by analogy with similar American fish). The rib bones of the hybrid are large, and the meat is sweetish and juicy. The fish is very prolific, for which it is very loved by the locals - there is a lot of meat, and the price is ridiculous, because there are practically many of them on the market. all year round. This is the plan of the fish now costs 40 rubles per kg, smaller - 25 rubles per kg.

But now it's not about the fish itself, but about how you can cook the caviar fished out during gutting. Fish caviar - very tasty and useful product, everyone knows about it. But for the most part, the urban population is accustomed to eating salted caviar- whether sturgeon breeds, or predators such as pike and pike perch. Now is not the time for demonstrative salting of the caviar of our predators, it was necessary to write about it in the fall.
But the hybrid is a year-round spawning fish, so its caviar can be at our disposal at any time. Once again, I want to note that I am writing about dishes prepared exclusively from fresh fish. I just don’t know how to deal with defrosted ones, sorry.
Anyone who has come across caviar fish knows that the caviar in the abdominal cavity of the fish is in a pair of thin film sac. These pouches are called ovaries, however, this name is more common when referring to sturgeons. With a certain skill, the bag can be removed from the fish without damage and the caviar can be fried directly in this film. But our hybrid has a very thin film, so it breaks easily and the fished lumps of caviar turn out to be unsightly. In addition, caviar with the remnants of the film is fried worse, and the view is not particularly appetizing. Therefore, the films must be removed. To do this, we take each lump of caviar in a clean hand and slowly squeeze our fingers into a fist. In this case, the caviar flows between the fingers, and the film remains in your hands. So we repeat with each fragment until we catch all the films and separate the caviar from them to the maximum. Unfortunately, at that moment there was no one to shoot the video, but I think that everything is clear anyway.

In the photo - caviar practically separated from the films and the actual production waste. The rest can be caught with your fingers, or you can leave it like that - small capillaries will no longer spoil either the taste or the appearance of the finished dish.

We salt and pepper the peeled caviar from the heart - salt loves caviar, it takes a lot and it tastes better when well salted and pepper. Stir with a fork to evenly coat.

We cut onion- small and large. And fry it in vegetable oil until transparent. You also need a lot of oil, for such an amount of caviar - about half a glass.
Pour caviar into a pan with boiling oil and fried onions. And then we start mixing it. The color of caviar changes from olive to orange. This is very convenient for process control - you can immediately see which fragments are fried and which still need to be heated. Therefore, we constantly mix the whole mass, push it with a spatula with slots - in general, we substitute it in every possible way for heating.

Of course, you can leave the caviar to fry just like that, without intervention, and then turn it over to the other side. But! It turns out like nice baked pieces, which then crumble with you at the first bite or touch with a fork. This is inconvenient and unaesthetic, although there are lovers of this method. My ex and his fisherman friends just mixed fried caviar with mashed potatoes afterward and they didn’t care at all - grains of caviar or pieces were in the pan.

I do it differently. In the process of frying, caviar takes everything sunflower oil and becomes a sunny orange color. While it is hot, I transfer it to another bowl, add butter, if necessary, I also add some salt and pepper, add chopped greens and beat this whole mixture with a mixer (you can also mix it in a blender). After frying, the eggs are hard, they will not be smeared into porridge, but they will stick well on a slice of bread or simply scoop them up with a spoon.
When the appearance of caviar fish in the house coincides with public holidays- I spread the fried caviar on garlic croutons- yummy! And on ordinary days, you can simply eat such an appetizer with a spoon without any garnish or add it to potatoes, pasta or stewed vegetables.

Anticipating readers' questions, I will say that in this way you can fry the caviar of perch, bream, carp, silver carp, grass carp - these are the types of fish that I personally tried to cook. It is better to pickle caviar from pike and pike perch. And lastly, caviar is not always completely ripe. Therefore, look carefully - if the eggs are visible individually in the ovary - the caviar is mature. And if you spot something illegible and vague there, with vague outlines of eggs - alas, no luck, the fish caught the hook too early. Nothing tasty can be cooked from unripe caviar (at least for me).

Bon appetit, new taste sensations and new recipes in the collections. And once again I invite everyone who wants to enjoy the Volga fish products to our fishing trip!

Cooking time: PT00H40M 40 min.

If you are an avid fisherman or just a big lover of fish, then surely in your house there are dishes from it often on the table. But the question is, how to properly and tasty cook fish caviar?

It happens that the housewives, not knowing that a mass of delicious dishes, just give it to the cat. But caviar can be added to fish cakes, cook from it tender pancakes, pickle, marinate, stew with vegetables and much more.

I suggest you not much complicated recipe, following which you will learn how to deliciously fry caviar with an egg in a pan.

Ingredients:

River fish caviar - 250-300 g

Salt, pepper - a pinch

Egg - 1 pc.

Vegetable oil for frying.

Recipe:

We carefully wash the caviar and remove the film. Salt and add black ground pepper taste.

Add the chicken egg to the caviar.

We mix the ingredients.

Pour vegetable oil generously into a heated pan. Let it warm up well and pour the caviar-egg mass.

Fry over medium heat, stirring occasionally. When the caviar begins to fry, it will change color from grayish-brown to yellow-orange.

We fry the caviar until it all acquires a rich orange color and becomes loose and dry.

Serve caviar hot with vegetables or side dishes. It goes well with rice, mashed potatoes, baked vegetables.

So, now you know how to deliciously fry caviar with an egg in a pan. Include this dish in your menu, because it is not only tasty, but also very nutritious.

Cooking time - 20 min

Servings - 2

Per 100 g

B - 29.44

F - 17.78

Y - 0.12