Red cod: cooking recipes. Red cod baked in the oven

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

Fish has long been firmly established in our menu. For those who live on the banks of rivers, lakes, seas and oceans, this is not surprising - after all, the gifts of water are the most accessible source of food. But the population, remote from the expanses of water and arteries, does not deny itself the pleasure of at least occasionally feasting on fish. Why? Yes, because everyone wants variety, and the fish is not at all like anything that walks or crawls on land (as well as what flies above it). And the discoveries of doctors (including nutritionists) of recent years only strengthened people in the idea that fish meat not only does not cause obesity, but also contributes to the overall he alth of many, many organs of our body.

What is useful sea fish

It is worth noting that fish, like different types of meat, is more he althy or satisfying, and there is a neutral in relation to he alth or quite dietary. So, river fish, although it has a high content of phosphorus and calcium (very necessary elements!), But it is not famous for any other useful features. While the inhabitants of s alt waters are sources of extremelyessential Omega-3 acids, which are needed for the smooth functioning of the heart, the strength of blood vessels, the stable functioning of the brain and getting rid of bad cholesterol. In addition to this, any (including the so-called red) cod contains tryptophan, which is able to turn into serotonin - a “good mood” substance. And the sulfur that this fish contains also improves the condition of nails and hair. Plus, the tenderness, non-fatness and anti-allergenicity of cod meat - all this makes it an ideal component of baby food.

Which cod is called red?

However, when they see the recipe with the red cod ingredient, many people are perplexed: what is it? And it's not from a lack of education! It's just that under this term, different people (and cooks are also people) mean very different fish. The most common option is hoka, she is bakhus. The fish is widespread in the waters of Tasmania, Australia and New Zealand. Received the title "red cod" due to the fact that when pulled out of the water, its skin becomes juicy pink, and sometimes scarlet.

The second option is a unique and therefore very expensive fish that is found exclusively in a small lake in the Barents Sea. For the Murmansk region, it is a unique nature reserve. The lake actually consists of several layers, each of which differs from the others in salinity, and the bottom water is also saturated with hydrogen sulfide. The red cod that lives in it has adapted to such harsh conditions and has learned to live in these waters. However, its populationyear by year is reduced, as the meat is considered a delicacy. So, if you managed to buy such cod, you can be almost completely sure that you stimulated poachers with your purchase.

And, finally, the third - and the most common interpretation of the term "red cod". Most often, this is the name for the long-familiar pollock, so if you don’t come across anything “exclusive”, then you can take it for cooking.

The most familiar fried option can be made very special

There are an unimaginable number of ways to cook red cod. However, people who prefer it for a second love fried fish. And at the same time, they often do not realize that this method of cooking has a lot of different options. For example, the same red cod can be fried in batter - and it will surprise and delight those who will eat it. For half a kilo of fish, you only need two eggs, a glass of flour and milk, and lemon juice - as much as you like.

The cod itself must be cut into fillets, washed, dried with a napkin and cut. The resulting pieces are peppered, s alted and placed in a saucepan or pan. Processed onions are cut (small - into rings, large - into half rings), poured with lemon juice and set aside to marinate. At this time, the flour is diluted with milk so that the result resembles thin sour cream. The eggs are separated: the yolks are introduced into the dough immediately, the whites - only beaten to a thick, dense foam. Pieces of fish are dipped into the resulting batter and then fried - this can already be handledchild! A ruddy onion is laid out in a bowl with cod on top - and it's served!

Unusual "oven" recipe

There are countless options for cooking fish by baking. However, as for the fish called red cod (well, maybe common), we liked the following method. For each fish you will need a piece of onion, tomato, sweet pepper. In addition: two tablespoons of rice, 3 cloves of garlic, a little butter, and s alt, pepper and other spices to taste.

If you follow our recommendations, the red cod in the oven will turn out tender, but will not fall apart, and its taste will amaze everyone who happens to try it. Onions - in half rings, garlic - through a crush, pepper - in cubes or strips, tomato - in small cubes. The whole vegetable mixture is fried in vegetable oil, boiled rice is added to it. The resulting composition is put into the cod washed, dried and grated with pepper and s alt, and the belly is stabbed with toothpicks or sewn up. A fish is placed on a greased sheet, signed with mayonnaise on top and sent to the oven to bake until a beautiful crust forms. Such red cod, baked in the oven with various pleasant additions, will surely please both you and your guests.

Norwegians know a lot about cod

And it is understandable - this is the most common fish in the fjords! So it would be wise to take advantage of their experience. They have their own idea of what red cod is; recipes atit is suitable for its any variety. For example, there is an absolutely simple, but very refined and pleasant dish. For one fish carcass, a bottle of red unfortified wine, an onion or two, seasonings and breadcrumbs will go. Washed and gutted cod is cut into portions, fins with a head are either left in the ear or donated to the cat. Onions are laid out in a deep bowl (as always, in half rings), on top - fish, which is then s alted, peppered and supplied with other seasonings, if they are provided by you, after which the container is poured with wine. About eight hours later, when the pieces are marinated, they are removed from the marinade, rolled in breadcrumbs and fried. The remaining marinade is filtered and boiled about three times. It will take - dilute it with some water (if s alty) or, on the contrary, add the missing one. Pour this sauce over the finished fish - you can't imagine better.

Marinated fish

Marinating cod is generally popular. Here is another recipe that does without wine: onion, carrot, a tablespoon of flour and two - tomato paste, a glass of water, parsley, dill, peppercorns and s alt - to taste. Sauteed vegetables are combined with finely chopped herbs, pasta, flour, s alt and peppercorns. All this is mixed and boiled over low heat for about five minutes. Then pieces of cod fried in the traditional way are placed in a saucepan (the marinade is enough for one and a half kilograms of fish), and all the contents languish under the lid for a quarter of an hour. Then it is infused for the same amount not on fire and not covered. Very unusual and attractive taste!