Blue whiting fish. How to cook blue whiting: recipes

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

Blue whiting fish, often found in stores, is useful, like all its cod brethren, but, unlike them, is very inexpensive. At the same time, her meat is tender and juicy, although some bonyness can be attributed to the disadvantages of blue whiting. It remains only to cook it correctly.

Simply fried

Since the fish is sold frozen, blue whiting must be thawed before cooking. It is better to do this gradually, without the use of water and a microwave. In the first case, when cooking, it will be shaggy and turn out to be loose, in the second it will thaw unevenly and will also be fried unevenly. If you come across a whole carcass, you will need to cut it off: cut off the head, entrails and fins - dorsal ones too, they are quite easily removed. The fish are washed; if desired, you can cut them into pieces, but the carcasses themselves are small, so most often they are fried whole, like crucians. The further process is standard: s alt, roll in flour and fry until beautiful golden. Fried blue whiting is served with potatoes - it harmonizes most successfully with it. Tubers can be fried, bakedslices in the oven or boil and sprinkle with herbs.

Blue whiting fried in mayonnaise

The recipe is not much different from the previous one. The nuances are as follows:

1. fish is not s alted before cooking;
2. before breading, each carcass is dipped in mayonnaise. If it is too thick, dilute it with a small amount of water;
3. flour is mixed with s alt (it is taken a little more than necessary - it will be partially lost during frying) and pepper.

Blue whiting, fried in this way, turns out to be very airy and practically melts in the mouth, and the bones remaining in it soften so much that they are not felt when eaten.

Fish in sour cream sauce

It will turn out already stewed blue whiting. To prepare it, first the cut carcasses are s alted, peppered and removed for twenty minutes at the bottom of the refrigerator. Then each is dipped in a beaten egg, breaded in breadcrumbs and fried, and not in vegetable oil, but in butter. When the blue whiting fish turns red, it is poured with sour cream at the rate of a third of a glass per pound of fish. When it boils, turn it off after seven minutes. In another pan, fry a pound of potatoes with finely chopped onions. Arrange both dishes on plates, add them with pickles and sprinkle with dill and parsley. You will get a very appetizing dish with blue whiting (photo - in the article).

Fish under a fur coat

And this is not at all an analogue of the well-known herring! Recipe from the category "baked blue whiting". For hisimplementation, thawed and gutted carcasses are sprinkled with s alt and left to lie down for several minutes. Onions - a lot, at least a third of a kilo per kilogram of fish - are cut into half rings, mixed with a 200-gram tube of mayonnaise and oregano. Blue whiting fish is laid out on a baking sheet, covered with a fur coat and sent to the oven for forty minutes - until a crust appears and an appetizing aroma floats around the house. For lovers of baked onions and garnish is not required.

Fish baked with lemon

For the successful implementation of this blue whiting dish, you will need a heat-resistant dish and the correct layout. The form is slightly greased with vegetable oil, and the carcasses are laid out in it - not on the side, but on the abdomen, tightly to each other. Lemons along with the skin and tomatoes are cut into circles - 2 pieces per kilo of fish. Slices are inserted between the fish. Four cloves of garlic and a bunch of parsley are finely chopped, combined with pepper, oregano and s alt; the contents of the form are sprinkled with this mixture and poured over with lemon juice mixed with double the volume of vegetable oil. After 20 minutes in the oven, blue whiting fish is placed on the table directly in the form where it was baked.

Fish casserole with potatoes

In addition to the wonderful taste, this dish is also worthy of attention because it is a "two in one": both fish and a side dish for it. In addition, it does not require much hassle, since it is very simple to cook blue whiting according to this recipe. The carcasses are cut into fillets, s alted (preferably with sea s alt) and set aside for a short while. The baking sheet is greasedblue whiting fish is laid out on it, onion rings (5 large heads per kilogram of carcasses) are laid out on top, one and a half kilos of potatoes, cut into circles (s alt), on top - half a kilo of tomato without skin, and also circles. The whole structure is covered with grated cheese and poured with a mixture of mayonnaise and sour cream. After forty minutes, which the sheet with the casserole will stand in the hot oven, you can call the family for dinner.

Cutlets from whiting

They turn out juicy, beautiful and with a barely perceptible fishy smell. A kilogram of fish is disassembled: the skin is necessarily removed and the bones are removed. The meat is turned in a meat grinder with bread soaked in milk and squeezed out, a large onion and a piece of uns alted bacon of 50 grams. Warning: do not change lard for oil! An egg is driven in, a spoonful of thick mayonnaise is poured in, spices and s alt are poured in and the minced meat is thoroughly mixed. Small cutlets are molded from it, breaded in flour (crackers make them coarse) and fried. It is advisable to finish the process under the lid for the last couple of minutes. The result of the efforts is so tasty that this blue whiting dish will not last long - everyone will ask for more. And not just once!

Vinaigret with whiting

Very worthy alternative to the usual and familiar. Just before cooking, the fish must be boiled and the bones pulled out of it. Otherwise, the composition is the same: boiled beets, carrots, potatoes, plus pickles andsauerkraut. Many housewives put boiled beans in the vinaigrette; in the presence of fish, it will be somewhat out of place. But green peas - be sure to put! It would be nice to chop the onion as finely as possible and pour vinegar over it for five minutes. Whoever does not like vinegar can scald the cut with boiling water - this is also quite successfully removed excess bitterness. Alternatively, a feather bow can also be used. All components are chopped proportionately, seasoned with unrefined oil, the salad is added (taking into account the presence of sauerkraut and pickles in it). The meal is served!