Home General issues Which fish is suitable for the marinade. Juicy fish under the marinade (the same classic recipe). The most delicious marinated fish. Step by step recipe

General issues

Which fish is suitable for the marinade. Juicy fish under the marinade (the same classic recipe). The most delicious marinated fish. Step by step recipe

If you want to cook tender, juicy, spicy fish pieces, cook them in brine.

Fish marinated with carrots and onions will decorate any side dish, give the dish delicate taste and spicy aroma.

The cooking recipe is simple, among the ingredients are products that can be found in any kitchen.

You will need:

pollock - 1 kg;
one bay leaf;
salt to taste;
one carrot;
five peas of black pepper;
one bulb;
sunflower oil;
tomato sauce - 120 gr.;
a handful of fresh dill.

Step by step preparation:

You can take any fish you like. Cut it into pieces, pour salt on top.
Put it in a frying pan with oil and fry for 20 minutes.
We spread the fried pieces on the bottom of the pan, lay out the bay leaf, pour the pepper in the form of peas.
Finely chop the onion and saute in oil for 10 minutes.
We load chopped carrots to the onion and simmer for another 10 minutes.
We spread the roast in a pan with fish, add tomato sauce and finely chopped dill.
If the fish seemed dry to you, then you can pour another 20 ml of sunflower oil.
Send the pan with the ingredients to the refrigerator for 2 hours.
After that, you can serve fragrant pieces with crumbly rice, potatoes or vegetables.

How to cook delicious in the oven

The fish in the oven has its own special taste. Onions with carrots will make it brighter and juicier.

Main products:

two garlic cloves;
pollock - 0.8 kg;
two carrots;
salt - 4 gr.;
tomato paste - 50 gr.;
2 turnip onions;
grows. oil - 35 ml;
ground black pepper - 2 gr.

Cooking fish under the marinade in the oven:

Grind the peeled carrot roots on a grater with large links.
We chop the onion into rings.
We load pieces of vegetables into a heated frying pan with oil. We simmer them for 5 minutes.
Pour in the tomato paste and continue cooking.
Sprinkle salt, pepper and turn off the fire.
Cut the cut fish into portions.
We process the baking dish with sunflower oil.
On its bottom we lay out the garlic passed through the press with a part of the roast.
The next layer is pieces of pollock. Fill it with the remaining sautéed vegetables.
Cover everything with foil and bake for 40 minutes. The oven temperature is 180 degrees.
For flavor, cooked fish in the marinade can be sprinkled with fragrant herbs.

Juicy fish in a slow cooker

With a slow cooker, you don't have to worry about your food getting burnt or undercooked. In addition, you will free up a lot of time.

Recipe Ingredients:

tomato sauce - 50 gr.;
onions - 3 pcs.;
salt pepper;
flour - 20 gr.;
fish fillet - 1 kg;
laurel leaf - 2 pcs.;
carrots - 3 pcs.;
vegetable oil for frying.

Cooking fish under the marinade in a slow cooker:

Peeled onions cut into half rings.
We warm the multicooker in the “Frying” program, pour sunflower oil into it.
We spread the chopped onions and carrots there, close the lid.
Roll the fish fillet pieces in a mixture of pepper and salt, sprinkle with flour and cook separately in a pan, frying on both sides.
Pour tomato sauce into the slow cooker for vegetables, add more salt, pepper and add spices for fish.
Put the fish pieces in a bowl with vegetables.
Stew the food for 40 minutes. Mode - "Extinguishing".
It remains to cool the spicy fragrant dish and put it in the refrigerator for an hour to soak.

Great side dish for fish dishes- onions and horseradish.

Fish marinated with carrots and onions by Yulia Vysotskaya

What to take:

cod - 1 kg;
flour - 15 gr.;
bulbs - 3 pcs.;
salt to taste;
sugar - 5 gr.;
carrots - 3 pcs.;
vinegar - 10 ml;
tomato sauce - 200 gr.

Action algorithm:

Chop cod meat into small pieces, pour salt on them.
Grind washed and peeled carrot roots and onions. Onions - in half rings, carrots - rubbed on a grater.
Pour the bottom of the pan vegetable oil, heat it up and pour out the pieces of vegetables. We simmer them for 10 minutes.
After that, add black pepper, seasonings, salt and pour in the tomato sauce.
Continue cooking the roast on low heat for about 20 minutes.
Pour in some vinegar. It will improve taste qualities fish, it will not boil like that.
Sprinkle the fillet pieces with flour and fry in another pan from both barrels until a golden hue appears.
We spread the semi-finished fish on the bottom of the pan and fill it with frying.
Additionally, you can throw a couple of peas of allspice and parsley.
Close the pot in the refrigerator for 3 hours.
Before serving, remove the bay leaves from the fish. Bon Appetit!

With sour cream

Even the driest fish with sour cream turns out juicy, soft and tender.

Recipe Ingredients:

ground black pepper - 20 gr.;
carrots - 2 roots;
pollock fillet - 4 pcs.;
sour cream - 0.3 kg;
salt - 20 gr.;
bulbs - 2 pcs.

Step-by-step instruction:

We clean the vegetables from the husk and peel.
We turn the onion into thin half rings, we pass the carrots through a grater with large links.
Transfer the sour cream to a deep bowl, add salt, carrots and pepper to it. To mix everything.
Place the onion rings in the oil on a baking sheet.
We load pieces of pollock on them, and pour sour cream on top.
Evenly distribute the sour cream and put in the oven on the shelf to bake for 15 minutes. Temperature oven- 180 degrees. Bon Appetit!

With carrot, onion and mayonnaise marinade

You will need:

flour - 50 gr.;
ketchup - 50 gr.;
salt to taste;
water - 200 ml;
fish fillet - 0.5 kg;
mayonnaise - 50 gr.;
two carrots;
peppercorns - 3 gr.;
vegetable oil;
lavrushka - 1 leaf;
one bulb.

Cooking step by step:

Cut the fish fillet into portioned cubes.
We roll them on all sides in a mixture of flour and salt.
We spread the pieces on a hot bottom of the pan, pour oil and fry for 5 minutes.
Process the peeled carrots on a grater, chop the onion with a knife.
Lay the vegetables on top of the fish pieces.
Pour mayonnaise into a bowl with ketchup, mix the ingredients thoroughly.
Pour 200 ml of water, mix with a spoon until the mayonnaise dissolves.
The resulting sauce to anger vegetables and fish.
Sprinkle with peppercorns, salt and put a bay leaf.
Close the pan with a lid and simmer for 25 minutes over medium heat.
Soft juicy fish will decorate any side dish. Bon Appetit!

Which fish is best for cooking under the marinade

The marinade gives the fish a special softness, friability, tenderness and juiciness. Therefore, if you are going to cook a rather dry fish, such as pollock, then the marinade will be the best way out of the situation.

You can use fresh or frozen fish. But it is not recommended to bend the frozen fish, as it will fall apart when frying.
Mackerel under the marinade will be tastier if it is boiled rather than fried.
But pike, cod, flounder, hake are perfect for frying in oil.
Better under the marinade sea views fish.
Perfect fit fish fillet. Then you don’t have to clean the carcass from mucus and scales, there will be less odors and bones.
If you cook fish under the marinade, then you can add a little milk. So the piece will become softer and more tender.
You can steam fish. The dish will come out not so greasy, unlike fish fried in oil.

Marinated fish is another dish, the appearance of which we owe to hostesses from all the same Soviet times. A time when everyone had to invent something unusually delicious from the simplest and most affordable products in order to diversify a boring everyday menu at least a little. And it worked, and how! Marinated fish is a perfect confirmation of this. The classic recipe with a photo, which I shot step by step the other day, can be conditionally divided into three main stages: preparing the fish, preparing the marinade and, in fact, pickling - the easiest and longest stage of the agonizing wait for readiness. It was at this time that the usual Fried fish turns into tender, juicy and amazing delicious snack. Sweet and sour marinade literally transforms both fish and vegetables. I assure you, as soon as the eaters get to the plate, they will sweep away everything to the last crumb!

Ingredients:

fish (I have pollock) - 1 kg,
onion - 1 large head,
carrots - 2 pcs.,
tomato paste - 100 g (3-4 tablespoons),
water - 150 ml,
vegetable oil - 50 ml for fish + 50 ml for marinade,
vinegar (essence) - 1 tbsp. l.,
salt - 0.5 tsp. in marinade + for frying fish,
flour - a solid handful for breading fish,
sugar - 2 tbsp. l.,
bay leaf - 2-3 pcs.,
peppercorns, mixture - 0.5 tsp.

How to cook fish under a vegetable marinade

First of all, we prepare the fish. Remove the frozen carcasses in advance (preferably at night) from the freezer and let them defrost on the bottom shelf of the refrigerator. Then we cut off the head, remove the insides, cut off all the fins and the very tip of the tail. We wash the fish carcasses, dry them and cut them into portioned pieces about 1.5-2 cm thick. The tail part can be cut thicker.

We put the fish pieces in a bowl, add some salt and leave to stand for 10-13 minutes.

During this time, you can prepare the vegetables for the marinade. Cut the peeled onion into thin half rings. Small heads can be crushed into rings.

Shredded carrots. It is very convenient to use a Korean carrot grater for this.

We leave the vegetables for now and return to the fish. Now you need to fry it until cooked. We heat the oil in a frying pan, coat the fish well in flour.

Fry the fish on both sides until a pleasant ruddy and immediately put it in a form where it will marinate. It is desirable that the form is wide enough so that the fish can be laid there in one layer.

vegetable marinade can be cooked in parallel with roast fish. We heat the oil in a pan, put it in it. We warm the onion for literally 3-4 minutes, so that it just becomes transparent, then add carrots to it.

We warm the vegetables, closing them with a lid, for another 5 minutes and you can salt the marinade, sweeten it, add vinegar, pepper and bay leaf. It is important not to bring the vegetables to full readiness, they should become a little soft, and retain their pleasant crunch.

Then we quickly dilute tomato paste in water, and this tomato juice add to the marinade. Stir everything, simmer under the lid for another 5 minutes. - and the marinade is ready. Before you fill them with fish, be sure to taste the marinade and adjust, if necessary, the amount of salt / sugar to your taste.

Pour the fish in the form with hot marinade: from below, the fish pieces are immersed in the liquid part of the marinade, the top is covered with vegetables. We cover the form and leave the fish to marinate for at least 4 hours. After an hour, we remove the fish under the marinade in the refrigerator.

You can serve fish under a vegetable marinade both warm (there are lovers of just such an option) and cold. Bon Appetit!

Classic dishes always remain consistently popular. This can also be said about the classic marinated fish recipe, since it is difficult to imagine a person who does not like this wonderful dish. Even if fish is not your forte, then you certainly cannot refuse this fish, to such an extent it turns out tasty. I often marinate fish. Recipe for you ;)

So get ready following products: hake or pollock fish, onions, carrots, flour, vegetable oil, tomato paste, water, sugar, salt, black pepper, allspice, bay leaf, table vinegar.

Clean the fish, cut into slices about two centimeters thick. You can also take a fillet, it will be even better.

Salt and pepper the fish pieces, then dredge in flour. Cut the onion (half rings), and grate the carrots (large grater).

Fry the fish in vegetable oil on both sides. The fish should be completely cooked after frying. Then fry the onions and carrots in vegetable oil. Dilute the tomato paste with hot water.

Pour the diluted tomato paste into the pan where the onions and carrots were fried, add salt, sugar, bay leaf, allspice and simmer the marinade over medium heat for 5 minutes. Then let it cool, pour in the vinegar and stir.

Lay the fish pieces and marinade in layers in the form. Put the fish under the marinade in the refrigerator for at least 3 hours. Marinated fish cooked according to the classic recipe is almost ready to serve.

When the fish is soaked in the marinade, you can fully enjoy its wonderful taste;) Well, as a side dish, where without it, potatoes are perfect!

Good appetite!!!

marinated fish, classic recipe with photo step by step, which we will consider today, refers to the dishes of post-Soviet cuisine. Almost on any holiday table of that time, you could see the sea under the marinade of carrots, onions and tomato sauce. Any sea fish, even frozen and not the first freshness, with the help of plain gravy, turned into a beautiful, tasty and mouth-watering dish.

Through small tricks and resourcefulness of the housewives of that time, truly many culinary masterpieces, which, despite the time, do not lose their relevance even today, one has only to think about the Potato cake, the Nuts with Condensed Milk cookies, the Olivier salad and the Fur Coat.

For cooking fish under the marinade, both fish fillets and pieces of fish carcasses are used. Most often they take sea fish - hake, pollock, cod, pangasius,. From river fish use carp, pike perch, pike. The technology of cooking fish under the marinade is simple and accessible to everyone and consists in stewing fried pieces of fish in a marinade of onions and carrots. Fish under the marinade can be cooked both on the stove and in a slow cooker, oven or microwave.

Depending on the method of preparation, you should choose the appropriate dishes. For the oven, glass, faience and ceramic forms are used, in particular pots. This dish is suitable for microwave ovens. To cook fish under the marinade on the stove, you can use a saucepan, stewpan, goose or frying pan.

Now let's see how it's done marinated fish - recipe with photo step by step.

Ingredients:

Pollock or any other fish - 1 kg.,
Onion - 300 gr.,
Carrots - 500 gr.,
Flour - about 50 gr.,
Tomato sauce - 4 tbsp. spoons,
Salt and spices - to taste,
Bay leaf - 1-2 pcs.,
Sunflower oil

Marinated fish - recipe

To cook fish under the marinade, you need to peel the onions and carrots. Onion cut into cubes or half rings.

Carrots for this recipe must be grated.

Put carrots and onions in a pan with vegetable oil. Add water or fish broth obtained from a fish head and tail.

Simmer the vegetables for about 7 minutes over low heat. Add tomato sauce (ketchup), spices and salt.

Instead of ketchup or tomato sauce in this marinated fish recipe, you can use tomato paste. As for spices, spices such as black and allspice, coriander, paprika, curry, turmeric, cumin, anise, thyme and fennel are suitable for cooking fish under the marinade. For a more pronounced taste of the marinade, you can add cloves, cardamom and bay leaf. Simmer the fish for another 2-3 minutes. Vegetable marinade for stewed fish ready.

Now you can start preparing the fish. sea fish defrost. Cut off the head. Open the belly and remove the innards. After this procedure, wash the fish cold water. Cut it into pieces 5-6 cm thick.

Dip the fish pieces in flour.

Pour into hot skillet with oil.

Fry on each side for 3 minutes.

After that put on the fish stewed carrots with onions and tomato sauce.

Stir the fish with a spoon so that it is covered with the marinade. Cover the pan with a lid. Stew the fish under the marinade for another 5 minutes. Marinated fish according to the classic recipe ready.

Marinated fish. Photo

Now we usually call "marinade" a brine, sauce or mixture of spices, spices, seasonings, in which meat, poultry or fish is aged before heat treatment. And in this dish, the marinade is carrots and onions stewed in tomato, which are covered with pieces of fish. This name came to us from the classic recipe of Soviet times, when a simple but very tasty appetizer or salad was prepared from the minimum of products that were available, as you like. Let's remember and see two recipes, both with step-by-step photos.

But first, let's talk about what has changed in the snack now? The marinade has remained the same, the fish has changed. Previously, they cooked with the one that could be bought. For some reason, I remember the traditionally used pollock, or rather the pollock backs. I thought so in my childhood that “pollock backs” are a kind of fish.

What kind of fish is better to do under the marinade

What is the best way to cook? It definitely should not be bony and marine. Any meaty variety will do, here are a few examples:

any red salmon (pink salmon, chum salmon, char, salmon, trout, salmon, etc.);
pollock;
zander;
cod.

It can be pre-boiled or fried. From boiled it turns out a more dietary option, and from fried it is less healthy, but more tasty.

Red fish under the marinade: a classic recipe

Salmon are tasty on their own, but most of them are a bit dry. For example, pink salmon, from which I cooked. Therefore, I previously fried it, then it turns out to be very tasty - you will swallow your tongue! The kitchen, of course, is covered in splashes after frying, but it's worth it. However, let's go in order.