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

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Let nutritionists say there's nothing he althier than steamed food. Our brain, which has absorbed the culinary experience of many generations of nomads, longs to see on meat and fish an appetizing, ruddy crust, crispy on the teeth. And even though we now cook food not on a fire, but in an oven, the requirement for it remains unchanged. We want to feel that baked crust by all means. But if this is easy to achieve with meat, then with fish, especially lean, it is quite difficult.

Cod in the oven just dry out like mummies. But there are a few secrets that you need to know to make the dish tasty and appetizing in appearance. In this article we will tell you how to fry fish in the oven with a crust. There are several culinary techniques that help achieve this notorious ruddy. This is breading, cheese “blanket”, lubrication. And if you cook fish in foil or in a baking sleeve, you should also notrefuse a ruddy crust. We will tell you how to achieve it and at the same time protect the product from overdrying.

General recommendations

Baking fish has a number of advantages. Firstly, the useful substances of the product are preserved in this way. Secondly, you do not need so much oil, which reduces the cost of the dish and makes it less high-calorie. And thirdly, you do not need to stand at the stove, as is the case with roast. But you need to know the basic principles of how to bake fish in the oven with a crust and not overdry it. First of all, it is the choice of dishes.

The baking tray, mold or frying pan must be either cast iron or earthenware or enamelled. Other metal gives the product an unsightly gray color, a musty smell, and the temperature regime when aluminum is heated destroys the beneficial substances in the product.

The shape of the dishes also matters. Do not put the fish on a large baking sheet. Choose dishes according to the size of the product. To keep the fish juicy in the oven, it should be marinated 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, the form must be placed in a well-heated oven.

Choice of fish

Not all inhabitants of rivers, lakes and seas are suitable for baking in the oven. Fatty varieties of fish are most suitable for such culinary processing. The omega-3 fatty acids found in salmon are not only beneficial for he alth, but alsoprotect the carcass from drying out. Suitable for baking in the oven: mackerel, sea bass, grenadier, sardine, butterfish, notothenia, sole, 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 use additional means of protection against overdrying, such as, for example, foil or a special sleeve. Below we give recipes for baking hake and pollock - 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 crawl into fibers.

Carp in the oven under foil

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

1. We clean and gut a one and a half kilogram carcass.
2. Cut off the head and fins (you can cook fish soup from them).
3. The torso is carefully washed so that there is no black film left in the abdominal cavity.
4. On each side of the carp we make several cuts obliquely. They are needed so that the small bones of the fish are calcined and disappear.
5. Outside and inside the carcass rub with a mixture of spices "For fish" and s alt.
6. Put 1-2 cloves of garlic, cut into plates, into the abdomen. Leave it for marinating for half an hour.
7. Turn on the oven to 200 degrees.
8. Place the carp in a baking dish.
9. Dilute two tablespoons of honey in 50 milliliters of warm water, add 50 ml of vinegar there. Pour the fish with this solution.
10. Cover the form with a piece of foil. Put in the oven.
11. Baking for half an hour. Then remove the foil and continue cooking until golden brown.

Pilengas, striped mullet and other mullets

Carp have naturally fatty fillets. And how to fry fish with a crust in the oven, if this type is dry? There is only one way out: to protect it from overdrying with a reliable "shell" of breading. Here is a recipe that will make sure you get a delicious crispy fish:

1. Two or three pilengas are cleaned of scales, cut off heads and fins, gutted, washed.
2. Turn on the oven to 200 degrees.
3. Two tablespoons of peanuts are calcined in a dry frying pan, peeled and crushed with a rolling pin.
4. A small bunch of parsley with dill finely chopped and mixed with nuts.
5. Add two more tablespoons of breadcrumbs and three more oatmeal "Hercules". The last ingredient still needs to be rubbed with your hands to grind.
6. Everything, the breading is ready. Optionally, you can add another teaspoon of paprika to it.
7. To keep this loose mixture on the fish, prepare the sauce.
8. Mix 100 grams of sour cream, the juice of one lemon and a pinch of s alt.
9. Grease the baking dish with spread. Let's put the fish there.
10. Pour the sauce and sprinkle with breading.
11. Send to a well-heated oven for half an hour.

Trout

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

1. Grate the fish inside and out with s alt and pepper.
2. Place a few sprigs of tarragon (or thyme) in the belly.
3. Place the circles of half an orange on a sheet of foil.
4. We put a fish on the barrel on them.
5. Cover it with the remaining orange and seal the foil with an envelope.
6. Turn on the oven to 180 degrees, grease the mold with oil.
7. Peel potatoes, cut into cubes.
8. Place the foil bag right on top of the root.
9. Put the mold in the oven. Bake for half an hour.
10. Cut the foil and achieve a delicious crust on the fish.
11. While the trout is baking, prepare the sauce.
12. Peel the cucumber, finely grate, squeeze out the juice, mix the pulp with 150 g of sour cream.
13. Add 2 tablespoons chopped mint leaves, s alt and pepper. Serve this sauce with fish separately.

Pink salmon with cheese crust in the oven

It is very easy to bake fish of the salmon family. It is so greasy that the oil will also melt out of it. First, turn on the oven. It should heat up to 180 degrees.

1. Cut cut pink salmon into steaks.
2. Grate each with s alt and black pepper.
3. We cover the bottom of a deep formfoil.
4. Spreading the steaks.
5. Sprinkle pink salmon with lemon juice and grease with a thin layer of mayonnaise.
6. Two hundred grams of hard cheese three. We cover all the steaks with it.
7. Bake, depending on the thickness of the pieces, from half an hour to 40 minutes.
8. We focus on the color of the rosy cap, which will cover the pink salmon steaks in the oven.

Cheese crusted fish is good served with a side dish of boiled rice, pasta or vegetables.

Salmon with vegetable garnish

Fat from this fish of the salmon family will heat up so much that it will be possible to bake eggplants with zucchini in it.

1. Salmon fillet (about a kilogram) cut into portions.
2. Fry in a pan in a small amount of olive oil until golden brown.
3. Oven fish with vegetables (sliced zucchini, eggplant, carrots) then baked for 20 minutes at 170 degrees.
4. Together with these ingredients, you can stir in grated parmesan and a few tablespoons of breadcrumbs into the mold.
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 ml of olive oil. Grind it all into an emulsion. Pour the prepared sauce over the dish.

Mackerel

Used to the fact that this fish is eaten only smoked? Baked mackerel is no less tasty. You need to know her trickcutting. You need to cut the carcass from the back, from the neck to the tail. You should also remove the ridge by grabbing it with your fingers.

1. Incise the abdomen and remove the insides.
2. Rinse the carcass well.
3. To get a fish with a crust in the oven, it is recommended to marinate the mackerel in the recipe.
4. Rubbing the carcass with s alt and a mixture of spices.
5. Sprinkle some lemon juice on it as well.
6. Inside you can put mushrooms fried in oil with onions (champignons or wild mushrooms).
7. Cover the form with foil.
8. 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, crumble a mozzarella head into it. Or make a delicious cream sauce for baked mackerel.

Karashi

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

1. Clean carp, gut, rinse thoroughly.
2. Dry a little with paper towels, s alt and pepper.
3. Fry in vegetable oil in a pan until the notorious golden brown.
4. Put the fish into a suitable size baking dish.
5. Cover the top with a “blanket” of fried onion rings.
6. Generously pour sour cream.
7. Put the mold in a very hot oven for 20 minutes. Karasi,in the language of the classics, they should “squawk”.
8. Sour cream mixed with onion juice will soak the fish well. At the same time, the crust obtained during frying will not go anywhere. You can serve carp with any side dish.

Herring

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

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

Halibut, telapia, pollock

People love these types of fish for their white fillets and few bones. Pollock and halibut are mostly fried, well breaded. This shell prevents the carcass from falling apart into unappetizing fibers. We will use exactly the same method when baking in the oven. How to fry fish with a crust in a pan is known. Herdipped in batter, and then spread on a hot surface with a small amount of vegetable oil. But in a frying pan, only the underside 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. Whisk egg white.
2. In another bowl, mix spices with a little s alt.
3. In the third saucer prepare the breadcrumbs.
4. Turn on the oven 180 degrees.
5. 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.

Heck, zander

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

You can immediately prepare the main course with a side dish. That is, add mushrooms or vegetables to the onion. The main thing is that they are juicy. Let's not forget to put aromatic herbs. We put 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.