How to cook fish in a marinade: a step by step recipe with a photo

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

Marinated fish is a dish that we all love. It is familiar to us from childhood. A photo of fish marinated with a classic recipe is what makes you drool. Indeed, the dish is very tasty. Everyone loves him without exception. With its incredible taste, preparing this dish is not difficult at all. Of course, if you are cooking a dish for the first time, then it is always a little scary, but our step-by-step photos and detailed descriptions of the process should take away all the difficulties.

Marinated fried fish is a dish that at one time almost disappeared from the everyday life of the inhabitants of our country. This is unfair, and we are glad that now it is actively returning to our tables both on holidays and on weekdays.

Mistresses now love marinated fish for its simplicity and unusual taste. They say that in order to cook this dish tastelessly, you need to try very, very hard. Such fish can be both an appetizer and a main course.

History

It is known that the first description of the recipe for marinated fish dates back to the 19th century, it was at that time that the description of this dish appeared in cookbooks. Since then, the dish has been actively included in our diet. Marinated fish is part of the tradition of Jewish cuisine.

It is also believed that the dish originated in canteens of the USSR. And many of our fellow citizens consider the dish truly Soviet and Russian now, as a legacy of that era. In other words, the true roots of the fish under the marinade are not so easy to find. But on the other hand, is it necessary to do this when you can just enjoy this delicate and unforgettable taste?

Classic recipe

We will look at several options for cooking fish in a marinade. All of them are good in their own way. You decide which one suits you best. We will start with the simplest classic marinated fish recipe. The photos will step by step describe the stages of preparation and will be a kind of hint for you if you are faced with the recipe for the first time. This recipe does not require complex manipulations from you and a lot of time. This is the most popular cooking method.

Essential Products

All products for this recipe are simple and affordable. We will need:

• Fish fillet (cod, haddock, pike or any other white fish of your choice) - 500g
• Three medium sized carrots.
• Five tablespoons of tomato paste.
• One large onion (white or red onion if available).
• Flour for breadingfish.
• Vegetable oil for frying fish.
• Water - 250 ml.
• S alt, sugar, fresh herbs, spices (pepper, bay leaf, cloves).

Cooking

We clean the fish from the insides and scales, remove the fins, remove the bones, cut the fish fillet into large pieces, put in a bowl, add s alt and pepper. Next, the fillet should be infused. Infusion time - 20 minutes. After that, roll the fish fillet in flour and fry in a pan in vegetable oil.

After that, put the fillet to cool and proceed to prepare the marinade for the fish. We clean carrots and onions. Shred them into small pieces or straws (at your discretion). Carrots can be grated on a coarse grater if there is no desire to cut it. Next, put the vegetables in a saucepan (or in a deep frying pan) and sauté in a small amount of heated vegetable oil. After 3-4 minutes of frying, add tomato paste and spices to the vegetables, simmer all this over low heat until cooked (about 20 minutes), it is worth checking periodically to prevent burning the roast.

5 minutes before readiness, pour a glass of water into an almost ready marinade and wait for it to boil. After boiling, s alt and add a pinch of sugar.

After that, pour the already slightly cooled fried fish with the finished marinade and cool everything to room temperature, then put the dish in the refrigerator for a couple of hours. Marinated fish is ready! Before serving, decorate the dish with fresh chopped herbs.

Fish underMarinade: Pollock

This recipe is easy and the result is delicious. Pollock is a fish from the “he althy diet”. The fish is very he althy and not too oily. Perfect option. Pollock has a delicate taste. Buy it chilled, frozen versions may already be frozen several times, during cooking such fish will crumble and fall apart.

Essential Products

To prepare this fish in the marinade, we need the following products:

• Pollack fillet (approximately 500 grams).
• Two medium-sized carrots.
• One medium onion (preferably white or red onion).
• One parsley root.
• Vegetable oil - 30 ml.
• Wheat flour in the amount needed for breading.
• Vinegar (3%) - 100 ml.
• Water (it is preferable to take any broth) -350 ml.
• Spices (cloves, tarragon root, bay leaf).
• S alt, sugar, pepper (all to taste).

If you can't find tarragon root or parsley root separately, you can look for spice blends that contain them.

Step cooking

Cut the fish into large pieces, pepper and s alt. Next, let it brew a little (about 10 minutes). Then roll pollock in wheat flour and fry in a pan in a small amount of vegetable oil.

The fried fish fillet must be cooled, and at this time you can prepare the marinade for the fish. Finely chop the hands, grate the carrots,finely chop the roots of the herbs. We pass all this in a pan with vegetable oil.

Add a pinch of sugar, s alt and spices to almost ready vegetables. Then add vinegar and fill everything with water (or broth). Stew the marinade in a pan for about 20 minutes, then you need to cool it.

When the fillet and marinade have cooled to room temperature, combine them in a special ceramic (or glass) container. Marinated fish is ready! We remove the dish in the refrigerator. After 1-2 hours, you can serve it cold.

White fish with spicy mustard marinade

The difference from other recipes is the absence of vegetables in cooking. In fact, this is fried fish in a light sauce, which is a marinade. How to cook fish under the marinade in this way? Everything is very simple. The highlight is the mustard. You need to choose something in the middle in terms of spiciness, this is the best for cooking.

Essential Products

• Fish (flounder is good for this recipe, but you can use any other kind of white fish) - 500 g.
• Classic mustard - 3-4 tbsp.
• Vegetable oil (amount needed for frying fish).
• Flour for breading.
• S alt and herbs.

Cooking

Cut the fish, we need fillet for cooking. Then we cut the fish fillet into large pieces. Next, each piece of fish must be coated with mustard on all sides, put all the pieces in a bowl and let stand for about ten minutes.

After that, fry the fillet in vegetable oil in a pan, after rolling it in flour. Fry the fish until golden brown. After frying, s alt the fillet and decorate with herbs. This method of cooking involves serving both hot and cold.

Tips

When buying chilled fish, you need to choose carcasses with clear eyes. If the eyes are cloudy, then the expiration date of the fish is coming to an end, it is better to refuse such a purchase. Also pay attention to the scales, in fresh fish they are shiny and even, and the gills have a pink tint.

If you chose horse mackerel or mackerel for cooking fish under the marinade, then it is better to boil them, and not fry them during the cooking process. This cooking option is preferable for these types of fish in this dish. If the pieces of fish are small, then boil them immediately in hot water, large pieces of fillet should be placed in cold water. If you add a little milk to the water while boiling, the fish will become more tender and pleasant.

Steaming can be an alternative to boiling. In this case, the fish meat will also be tender and soft. Steam cooking usually takes about 15 minutes.

A large amount of vegetable oil when frying will make the final dish heavier and more satisfying. Sometimes it is required, sometimes it is omitted. If the frying burns, then the dish will acquire unnecessary bitterness.

It takes about 1-2 hours to infuse the dish before serving, but if the dish stands in the refrigerator overnight, thenit will become even more delicious and spicy. You can modify the recipe yourself according to your food preferences.