You just hear secrets from chefs all around: “The kebab will be soft if it is marinated well! Baked pork is only amazing when it is soaked in brine! He must sit with the spices so that the meat is completely cooked!” In other words, in order for the product to be juicy and tender, it should be kept in the sauce for some time.
These tips usually concern meat. But what to do with the fish? In fact, seafood can also be poured with ready-made sweet and sour gravy and let it brew. Only there is a huge difference! The pulp of the inhabitants of the aquatic environment is much softer and does not require a long pickling process. Just one or a couple of hours is enough and you can start grilling great steaks.
But it is not necessary to saturate only the raw product with the filling acid. You can fry the pieces (as well as fillets and even the whole carcass) until fully cooked, and only then pour them in for several hours and serve immediately. Or simmer in a liquid vegetable mixture. It’s also convenient to make a marinade bed or simply coat and bake in the oven.
In other words, the fish will marinate well not only during preliminary soaking in the sauce. It will have enough time directly during the heat treatment process.
Well, if you decide to bake it without marinade, I have recipes for you
Many people do not like the river dweller because it has a slight aftertaste of mud. But it can be easily eliminated if you first hold the carcass in water slightly acidified with vinegar. If this is not possible, then the classic way to eliminate unnecessary odor is to overpower it with the delicate sweet and sour taste of stewed vegetables.
The best companions for fish have always been onions, carrots and tomatoes. By pouring this marinade over already fried pieces of fillet, we will get an excellent appetizer and at the same time a cold main course, which guests and family members will appreciate.
Ingredients:
- Fish fillet – 0.5 kg.
- Carrots, onions – 3 pcs.
- Sunflower oil – 4 tbsp. l. + 3 tbsp. l.
- Flour, tomato paste - 3 tbsp. l.
- Water – ½ cup.
- Allspice peas – 8 pcs.
- Cloves, bay leaves - 2 pcs.
- 9% vinegar, salt, ground pepper, sugar - to taste
Preparation:
1. Wash fresh or defrosted fillets well and remove bones, if any. Blot with paper towels to remove any remaining moisture. Divide into portions and roll in flour, which we mix with salt and pepper in advance so that the fish is evenly salted during frying.
Heat the oil (4 tbsp) in a frying pan and fry the prepared plastics in it until fully cooked, 3-5 minutes on both sides.
2. Peel the bulbs from the outer dry layer and crumble them into half rings or quarters. Immediately send to sauté in fresh oil (3 tbsp) until translucent.
3. Chop the peeled carrots into strips and send them to fry with the prepared onion slices. Simmer over low heat for about 10 minutes until the vegetables become soft.
4. Add tomato paste and all the remaining spices. Add salt and season with ground pepper. Simmer for 2 minutes, stirring occasionally.
Tomato paste can be replaced with ketchup or thick tomato sauce.
5. Pour in vinegar and boiled water so that the frying becomes the consistency of a semi-thick vegetable marinade. Let it simmer for another 5-8 minutes. Taste it and, if there is not enough salt or it seems too sour, add salt and sugar.
6. Place the fried fillet in a convenient bowl and pour hot carrot and onion sauce over it evenly. You can even lay the fish and marinade in several layers. Let it cool slightly and put it in the refrigerator to cool for several hours.
7. During this time, the vegetable gravy will saturate the plastic and can be served to guests without heating. For those who are particularly picky, make it hot in the microwave for just a couple of minutes.
Bon appetit!
Delicious fried carp with marinade of tomatoes, carrots and onions
No less tasty than the previous version of the cold appetizer is a hot dish of fried fish stewed in a vegetable marinade.
I really like carp in aromatic gravy, but you can take pike, telapia or pink salmon - it’s up to you. But pangasius, in my opinion, is not suitable. It becomes leavened even during frying, and after stewing it generally falls apart.
Ingredients:
- Carp fillet – 10 pcs.
- Tomato juice – 0.5 l.
- Sunflower oil – 0.1 l.
- Flour – 150 gr.
- Onions, carrots – 4 pcs.
- Bay leaf, allspice peas - 4 pcs.
- Granulated sugar – 1 tbsp. l.
- Seasoning for fish – 1 tsp;
- Ground black pepper, salt - to taste
Preparation:
1. Cut the oblong fillet into pieces of equal sizes so that it cooks evenly and equally. And it will be much more convenient to serve in portions. Dip them in flour and fry on both sides in hot oil until golden brown and place on a plate.
If the carp does not have time to fully fry, it’s okay, because the stewing process still lies ahead.
2. Grind the peeled carrots using a medium grater, and chop the onions into oblong strips. First, place the onion slices in the same frying pan in still hot oil and let it become almost transparent.
Then add carrot shavings and mix well. Season with seasonings, salt and sugar and simmer until the vegetables soften (about 5-7 minutes over medium heat).
3. Pour in tomato juice, mix the mixture to form a marinade and let it boil.
4. Trying not to get burned, place the fried pieces of carp into the boiling sauce and simmer for 20 minutes under the lid over medium heat. Periodically, the contents of the deep frying pan can be lightly stirred so that the vegetable layer does not burn.
5. You can serve it with sliced bell peppers, herbs and a warm side dish of potatoes or cereals. Be sure to place the stewed vegetables from the marinade on top of the fish.
Bon appetit!
Video from Lazerson: how to cook pollock with marinade
It would seem, what can you cook from pollock? But it turns out that it can serve as the main ingredient in a great cold appetizer. The cooking principle is almost the same as in the first recipe, however, culinary guru Ilya Lazerson also adds celery root, which completely eliminates the spirit of river fish and the dish becomes simply gorgeous.
Ingredients:
- Pollock – 3 pcs.
- Celery root – 100 gr.
- Onion – 2 pcs.
- Carrots – 1 pc.
- Sugar – 3.5 tbsp. l.
- Tomato paste – 2 tbsp. l.
- Salt – 1 tbsp. l.
- Bay leaf – 2 pcs.
- 9% vinegar, sunflower oil, black peppercorns - to taste
However, not only this type of fish can be prepared in this way. Try marinating pink salmon, cod or even flounder in the same way and you will be captivated by this dish.
Bon appetit!
Step-by-step recipe for marinated fish with mayonnaise
Not only tomatoes, but also mayonnaise can act as the main component of a wonderful marinade. Some people rub the carcasses with it alone, and then grill them or bread them in breadcrumbs and fry them.
I really like baking fish. And when the tender boneless fillet is saturated with the aromatic juice that the cap of vegetables gives, the result is simply incomparable!
Ingredients:
- Fish fillet – 0.5 kg.
- Onions, carrots - 1 pc.
- Dill greens – 1/3 bunch.
- Mayonnaise – 5 tbsp. l.
- Sunflower oil – 2 tbsp. l.
- Seasoning for fish, salt, ground pepper - to taste.
Preparation:
1. Wash the delicate fish flesh under running water and dry it. Then we cut them into equal pieces, add some salt and sprinkle with spices on both sides. Place in a greased, heat-resistant baking dish to form a layer of even thickness.
2. Chop the washed and peeled vegetables. Carrots can either be chopped using a grater or cut into strips with a knife. Chop the onion into cubes or quarter rings.
3. Sauté both cuts in a frying pan with heated oil until the carrots are soft. Transfer the roast into a bowl and combine it with mayonnaise. You can also add pepper right away and if there is not enough salt, add that too.
4. Chop the washed fresh dill into small pieces and add to the marinade. Mix everything thoroughly to obtain a homogeneous thick mass.
5. Distribute the resulting mixture among the fish pieces so that it looks like a casserole. Preheat the oven to 180 degrees and place our dish in it for 40 minutes. To prevent the top from burning, you can cover it with a sheet of foil.
6. It turns out very aromatic and satisfying. By its appearance, no one will immediately guess that a delicious fish is hiding under the marinade.
Bon appetit!
Fish marinated without frying - simple and tasty
The marinade can be not only vegetable, but also honey! And sliced onions and carrots can serve as a “pillow” during baking.
If you don’t want to bother with a side dish separately, then you can also place potatoes in circles under these vegetables - you’ll immediately get a full-portioned hot dish in foil.
Cooked whole fish and pieces of fillet will look equally beautiful and tasty. Fish without frying is much healthier than fried fish, but no less tasty.
Ingredients:
- Fish – 10 pcs.
- Honey, butter, lemon juice - 3 tbsp. l.
- Cumin, salt, ground black pepper, spices - to taste
Preparation:
1. Clean small fish from entrails, head and tail, and scales. You can also cut off the fins if desired. It is best to take a type that does not contain bones.
2. In a deep plate, combine lemon juice with honey and butter and place in a steam bath so that all ingredients melt and form a single mass. Coat the carcasses with the resulting bitter sauce and leave them to marinate for about an hour.
3. Peel and cut the vegetables in any convenient way. You can chop everything into circles or in the form of straws. Sprinkle with cumin, your favorite spices, salt and ground pepper, and then mix together directly with your hand, like a salad, only trying to squeeze it a little so that it becomes a little softer and releases the juice more easily.
4. Prepare sheets of foil according to the number of fish carcasses. On each of them, in the center, place a strip of 1-2 tablespoons of the vegetable mixture, forming a “pillow”. If desired, it can be placed on top of the potatoes, but even without this ingredient it will be a gorgeous dish. Place marinated fish on top.
5. To prevent the juice from leaking out and the contents to stew, lift the edges of the foil and wrap it in the form of sides so that it looks like a boat. You don't have to cover the top of the fish to allow the crust to crisp up a little. Place the finished portions on a baking sheet and place in an oven preheated to 180 for half an hour.
6. Serve each “boat” in a separate plate, sprinkled with chopped herbs or your favorite fish spices. Since juice will accumulate inside, be sure to cut fresh bread to soak this yummy with.
Bon appetit!
Marinated cod - you'll swallow your tongue
Not everyone and not always can eat fried foods. The doctors put me on a strict diet, for example, but I really want fish! How can we be here? Always boiled or steamed, it gets boring, and it’s somehow bland.
You can significantly improve its taste by adding a vegetable marinade to the boiled pieces without bones and backbone. You will get a sort of puff “salad”. And most importantly, it will be very juicy, tasty and absolutely not greasy.
Ingredients:
- Cod – 0.5 kg.
- Water – 3 l.
- Onions, carrots - 3 pcs.
- Tomato paste – 2 tbsp. l.
- 9% vinegar – 1 tbsp. l.
- Laurel leaf – 2 pcs.
- Sunflower oil – 4 tbsp. l.
- Salt, ground pepper - to taste.
Preparation:
1. Clean fresh or defrosted fish and cut into pieces. Pour water into the pan and place it on the stove. As soon as the liquid boils, add some salt and add the chopped cod. Add bay leaf and cook the meat for 20-30 minutes until fully cooked. Then take out the pieces and cool. The broth can be used in other dishes.
2. Cut the carrots and onions into strips and simmer them in sunflower oil until soft for about 8 minutes. To make stewed rather than fried vegetables, you can add 3-4 tbsp. l. broth or water. Add tomato paste to them, season with ground pepper, vinegar and add a little salt. With periodic stirring, simmer for another 4 minutes so that excess liquid and acid evaporate.
3. Transfer the marinade to a plate and cool. Meanwhile, we separate the meat of the boiled and already cooled cod from the backbone and skin, trying to immediately divide it into convenient, not too large pieces.
4. Take a deep bowl. Place the vegetable mixture in even layers, then the fish. Marinade again, and add cod. We repeat this until both of these components are gone.
5. Cover the vessel with the contents with a lid or cling film so that air does not penetrate and the top does not dry out. Place in the refrigerator for 2-4 hours so that the dish is soaked and becomes a single whole.
6. Best served with mashed potatoes. But you can simply take the snack with a spoon to place it on bread and eat it like a sandwich.
Bon appetit!
It is also worth remembering that it is not at all necessary to soak seafood or simmer it in sauce to get a dish that proudly bears the name “marinated fish.” It is quite acceptable to fry, for example, pieces of pike perch in batter, and put a separately prepared sweet and sour vegetable mixture on top of them.
And in addition to the above marinating recipes, I can also recommend pouring soy sauce on the pike for 15 minutes and baking it in foil. It produces a very interesting smoky flavor.
Onion-sour cream sauce also soaks up pike perch or pink salmon fillets very well and gives the dish a creamy flavor.
And if you don’t have time to spend a lot of time preparing the vegetable mixture, then loin-style carrots placed on top of the fillet are quite suitable. All that remains is to bake this masterpiece and enjoy it.
In other words, the marinade may not necessarily be based only on the usual ingredients, but also liquid components, as well as ready-made spicy salads.
Bon appetit and good mood at the table on “fish day”!
Let's decide on the fish. Any will do, and each will turn out delicious. But you can take into account the nuances to suit your goals. On average, river beauties have less fat and more bones. And sea fish often have few bones. Vivid examples are pike perch, tuna and all salmonids (pink salmon, salmon, sterlet, chum salmon, etc.)
The most profitable way to repeat the success of our grandmothers is to prepare the cheapest fish fillet. These are hake and pollock. The fish themselves are a bit dry, but have dense flesh that holds its shape well. They fit perfectly into any marinating option. We described the recipe with photos using pollock as an example.
Quick navigation through the article:
How to cook marinated fish
- Cooking time: up to 45 minutes + marinating for 4 hours in the refrigerator
- Calorie content per 1 serving - no more than 280 kcal
For 4-5 servings we need:
- Fish (we have pollock) - 700-800 g
- Carrots - 1-2 pieces (200-250 g)
- Onion - 1-1.5 pcs. (100-150 g)
- Celery (optional) - 50 g
- Tomato paste - 2-3 tbsp. spoons
- Vinegar, 9% - 1 tbsp. spoon
- Bay leaf - 1-2 pcs.
- Black pepper (peas) - 3-4 pcs.
- Salt - 1 tbsp. spoon + ½ teaspoon
- Sugar - 1 tbsp. spoon
- Vegetable oil - 2-3 tbsp. spoons
How to cook.
As is often the case with delicious budget options, it takes a little bit of fuss. First, prepare and fry the fish, and then simmer it in semi-prepared vegetables with tomato marinade. You can prepare a recipe sequentially, or parallelize processes without a minute of downtime.
Let's start with the fish - prepare portioned pieces.
If the fish is fresh, clean it and cut off the fins. If we are preparing frozen fillets, we set them to defrost in advance - preferably overnight, on the bottom shelf of the refrigerator.
When we don’t want to bother with bones, we cut the fish into medium pieces - about 2 fingers thick. Or cut it into fillets, removing all the bones. We always leave the skin on the fish.
If you're not too lazy, let's decorate a cheap fish according to "grandmother's secrets".
Pour 2-3 glasses of water into a deep bowl and dissolve 1 tablespoon of sugar and salt in them (without a slide or with it). We need a rich sweet-salty solution in which we will soak the fish pieces for 10 minutes. This will add juiciness to the fish and harmoniously salt it. During this time, you can cut vegetables.
If you don't want to bother with soaking, Just put the chopped fish in a bowl, add some salt and mix.
Let's start with the vegetables and marinade.
An important point is how to cut carrots. It is best to use straws, then it will stand out in appetizing pieces even after stewing. The classic Berner grater with v-shaped attachments helps us out. If you don’t have a suitable assistant and don’t want to chop with a knife, grate the carrots using a regular grater - only on a large one.
We cut the onion, as the family likes, or into cubes. But the most delicious options are quarter into rings or slices, when we move the knife along the half of the onion, and not across. So the onion slices will match the carrot sticks.
If desired, add celery root and chop like carrots. If you are cooking for guests with unknown tastes, it is worth remembering that celery is not an acquired taste and is noticeable by smell even when cold.
In a deep saucepan, first fry the onion for 2 minutes, stirring. Then add carrots - 3-4 minutes. The onions will become translucent and the carrots will soften and sink.
Read how to make a marinade with fresh tomatoes at the end of the article.
Shake the tomato paste and a little water until it reaches the consistency of sour cream and add to the vegetables. Stir and taste for acid and salt.
If the marinade lacks sourness, it’s time for vinegar. We rarely use more than 1.5 tablespoons of 9% vinegar. But if the tomato paste is too sweet, then you need to adjust it to taste according to your preferences.
Keep in mind that our goal is a kilo-sweet vegetable mix that has enough acidity to marinate the fish. In cold food, the acid is felt less than in hot food, so without vinegar it is unlikely that you will get a bright snack accent.
Add spices and simmer for another 2 minutes. The marinade is ready to meet the main character.
Fry the fish until golden brown.
In the classic recipe, it is very important to fry the fish step by step in flour until golden brown.
Dip the fish pieces in flour, shake off the excess and fry in a frying pan in well-heated oil on both sides - 2-3 minutes on each side.
Place these half-finished fish pieces on a vegetable bed in a saucepan with stewed vegetables. There should also be vegetables on top. If necessary, add a little water so that the vegetable mixture covers the fish well. Simmer the fish under the marinade for 5-7 minutes until fully cooked. The time depends on the size of the fish pieces. At the end we taste it, adding more salt if desired - a pinch at a time.
Remove the bay leaf from the finished dish and let it cool. Let marinate in the cold for at least 4 hours.
- You can do it differently: fry the fish until fully cooked and when hot, arrange in layers with hot prepared vegetables. Before the carrots and onions are ready, you will need to simmer them for 10-15 minutes after adding tomato paste and vinegar.
- And in this case, the appetizer should also be given time to marinate in the cold - from 4 hours.
How to get rid of extra calories?
We deviate from the classics altogether and skip the roasting. We immediately select the fish for stewing with a tomato-vegetable mixture.
We follow all the nuances. We place the main character on a pillow of vegetables and cover them with them. It will take a little longer to simmer raw fish and vegetables well - up to 15 minutes.
Three places for a delicious idea on your menu.
- Spicy fish is especially appropriate as an appetizer. The pieces will playfully make friends with Borodino bread or boiled potatoes.
- Or we eat Soviet classics as a main course with the usual side dish - buckwheat and other cereals, potato stew, stewed cabbage.
- And if we want to include the recipe in a diet for weight loss, then we lighten it from butter and flour, as described above, and eat it for dinner or lunch, taking into account the calorie content - on its own or accompanied by a light vegetable salad.
Diet recipe: low fat and zero bones
What is remarkable about the Soviet masterpiece is its ease of alteration. We offer you the second option - completely boneless, airy, with maximum protein, without excess fat and carbohydrates.
- First, cut the fish into large pieces and boil or bake in the oven(180-200 degrees, preferably in foil). It is very easy to remove large and small bones from completely cooked fish pulp.
- The bonus of this method is less oil and no flour, since we don’t fry anything. Just simmer the vegetables until cooked: after adding tomato paste, this will take 10-15 minutes.
- Pour the marinade over the finished fish fillet, cover with a lid and let cool. Place in the refrigerator to steep for 4-5 hours. Even tastier - for the whole night.
The calorie content of dietary fish (calculated based on the quantity from the classic recipe above) is no more than 250 kcal per serving.
How to make marinade with tomatoes instead of paste
Two simple ways that will delight you in spring and summer.
- Let's make a cross-shaped cut on the butt of the vegetable, pour boiling water over it for 1 minute, take it out and peel it. Cut the peeled tomato into small pieces and put it in a saucepan with the carrots and onions.
- Or cut the tomato into 4 parts and grate it on a medium grater, turning the pulp towards it. As a result, the skin will remain in your hand, and you will not have to add a lot of water, since the necessary liquid will be released from the tomatoes when crushed.
We remember that testing is the key to culinary success. You can always add tomato paste to fresh tomatoes for color, and vinegar for the desired sourness.
We will be glad to know that the first time you got a very tasty marinated fish. The classic recipe with photos is easy to prepare step by step, and new ideas allow you to fit the appetizer into any menu. We have bouts of nostalgia for menus from the last century. It’s especially nice to cook those classics that are pleasing in themselves and effortlessly take on a new meaning to suit modern standards of healthy eating.
It is very easy to cook any type of fish under a vegetable “coat” or marinade. To do this, you just need to choose a cooking method (frying, stewing, baking) and your favorite fish - mackerel, pollock, hake, sea bass, limonella, cod. The variety of this product is amazing, and onions and carrots, accessible to everyone, can be turned into an excellent juicy marinade.
Fried fish marinated with carrots and onions
The classic version of the recipe for preparing a dish with vegetable marinade is to use simple, commonly available products that everyone has in their kitchen.
All that remains is to buy your favorite fish and start creating a fragrant, juicy dish that goes perfectly with a side dish of cereals, pasta, vegetable purees and baked vegetables.
Hake is usually sold frozen, so after defrosting and washing it, you should first remove moisture from the surface with a paper towel. Then cut the fish into pieces 3 centimeters wide (portioned), put them in a deep container and add salt, leave to soak for half an hour.
In order not to waste time, you can prepare a delicious vegetable “coat”. To do this, cut the peeled vegetables in a convenient way (carrots on a grater, and onions into smaller cubes).
In a frying pan, lightly brown the onion with 5 ml of oil for three minutes, add the carrots.
Fry the vegetables until they become soft and golden brown. Then pour in the juice from the tomatoes, add spices and laurel leaves. After simmering the marinade for ten minutes, transfer it to a separate container.
The salted hake must be fried on all sides before being rolled in flour. When the fish pieces become golden, they need to be evenly transferred to another frying pan.
After completing the process of frying the fish, the marinade is poured onto the surface.
After heating for 10 minutes over low heat, the fish will be soaked in vegetable juice, which in turn will add a wonderful aroma of fried hake to the entire dish and its side dish.
Stewed fish
When cooking predatory fish, most of its juices are usually lost. You can use an excellent recipe for stewing fish, in which, with a small amount of ingredients, the dish will acquire the greatest juiciness and aroma, soaked in vegetable marinade from onions and carrots. To create fish with a beautiful vegetable “coat” you need:
- pike perch (pike, perch) – 1 kg;
- vegetable oil – 50 ml;
- onions and carrots – 300 g each;
- tomato paste – 150 g;
- water – 0.3 l;
- salt – 15 g;
- flour – 190 g (1.5 cups);
- pepper (ground black) – 15 g;
- sugar – 5 g;
- cloves – 3 pcs.
The fish is cooked in parallel with the marinade, which allows the dish to be prepared directly in just an hour. The calorie content of 100 grams of fish, which goes perfectly with all side dishes, is 94 kcal.
Cleaned fish should be cut into transverse pieces six centimeters long, sprinkled with salt, and left to soak for 20 minutes. After dredging in flour, quickly fry. The pieces must have a beautiful, golden crust.
To create a marinade, you need to chop peeled vegetables as desired, but carrots cook faster if they are coarsely grated, and onions are chopped into cubes. Fry the onion in a “drop” of oil (5 minutes), and when it becomes transparent, add carrots to it.
After another seven minutes, pour water into the vegetables, add pasta, sugar, salt, cloves and pepper. After simmering for ten minutes, pour the marinade over the pike perch.
Place layers of marinade and pike perch into the pan, alternately. The top layer should be marinade (you can prepare a little more of it). Simmer the dish and heat over low heat for twenty minutes. You can serve it with a side dish, salad or simply with rye bread.
How to bake fish in the oven
With a little imagination, you can create a culinary masterpiece that will delight your family, friends and guests with its originality and wonderful taste.
Baked fish marinated with onions and carrots can be made into separate portioned pieces, which will make it easier to serve a hearty and healthy dish. To create an appetizing and juicy fish you will need:
- cod (fillet) – 1 kg;
- carrots, cheese (hard variety) and onions - 0.2 kg each;
- mayonnaise – 70 g;
- tomato paste – 100 g;
- spices (salt, fish seasoning) – 15 g each;
- vegetable oil – 20 ml.
Cooking time takes a little longer and is about an hour and a half. Moreover, 100 g of this wonderful dish contains 113 kcal.
The cod fillet should be cut into portioned squares measuring about 8x8 cm. Then sprinkle them with spices, set aside to soak, and let in the juice.
Cut the peeled vegetables into strips (half rings), coarsely grate the carrots. Heat the oil in a frying pan and fry the vegetables until golden brown and fried. Add the paste to the onions and carrots and mix well, keeping the marinade on the stove a little longer.
Place the cod on a lightly greased baking sheet with high sides at a distance of a couple of centimeters from each other. Place the marinade on top of each fish piece and make a light mesh of mayonnaise on top. Bake the cod in the oven at 180° for an hour.
The cheese should be grated and sprinkled on portions 20 minutes before the end of cooking. The dish can be served hot, slightly cooled, sprinkled with herbs.
Fish for cooking under marinade should be selected with a low bone content, not too fatty and juicy. Other ingredients can be added to the onions and carrots included in the marinade to enhance the flavor.
It could be honey, wine, mushrooms, salad peppers. A finished dish that has been stewed, fried or baked is best left to cool for several hours, but before cooking you must:
- Any type of selected fish is washed under running water, so it must then be wiped, dried, removing unnecessary moisture - the batter will be more evenly distributed over the surface of the portioned pieces;
- When adding tomato juice, ketchup or paste, you need to taste the marinade before adding salt;
- During baking, you can avoid excessive evaporation of juices by tightly wrapping the fish in foil.
By choosing a frying pan with a thick bottom, the marinade and fish will be evenly fried. You can reduce the cooking time by simultaneously frying the fish in one pan and the marinade for it in another.
Marinated fish is a dish that many remember from Soviet times, when the shortage of food allowed only the simplest, but sometimes very successful, dishes to be invented. Pieces of fried fish were layered with a large amount of vegetables and infused in the refrigerator for several hours, after which they acquired a very rich and piquant taste.
When hot, it can serve as a healthy and low-calorie second course, pairing perfectly with any side dish. And if you let the fish, as already mentioned, marinate well and soak in all the juices and aromas of fried vegetables, you will get an excellent cold appetizer or a self-sufficient light dinner.
Fried fish marinated with carrots and onions, prepared according to this simple recipe, will help you turn your favorite fish into a very tasty and healthy dish that your whole family will certainly enjoy!
INGREDIENTS for preparing fish in marinade:
Fish fillet – 600 g
Wheat flour – 2 tbsp. l.
Onions – 2 large onions
Carrots – 2 pcs. big
Tomatoes – 400 g
Garlic – 2–3 teeth.
Tomato paste – 1 tbsp. l.
Apple or wine vinegar - 3 tbsp. l.
Vegetable oil – 100 ml
Sugar – 2 tsp.
Ground black pepper and salt - to taste
Bay leaf – 2 pcs.
Black peppercorns – 4 – 5 pcs.
How to cook fish fillet in carrot and onion marinade, step-by-step recipe:
1. To prepare marinated fish, cut the fish fillet into small pieces and sprinkle with salt and ground pepper.
For this dish, you can use any fish of your choice. I usually use fillets from inexpensive fish such as pollock, cod or halibut. Or you can take more expensive, delicious red varieties: pink salmon, salmon, trout. In addition, gutted fish with bones is quite suitable; it is noticeably cheaper, but less convenient to eat.
2. Roll the fish pieces in flour and shake off the excess so as not to add extra calories to the dish.
3. Heat 3 - 4 tbsp in a frying pan. l. vegetable oil and place the fish pieces in one layer.
Attention! During the frying process, the fish often sticks to the pan, and when turning the tender fillet can crumble into small pieces. To prevent this from happening, you should place the fish in a very hot frying pan and fry in a sufficient amount of vegetable oil.
4. Fry the fish over medium heat for 2 - 3 minutes on each side until browned. If all the fish does not fit into the pan, fry it in 2 to 3 batches, adding vegetable oil as necessary.
5. Place the finished fish out of the frying pan onto a plate and keep warm.
6. Now let’s make the vegetable marinade for the fish. To do this, peel the onions and cut them into small cubes.
7. Peel the carrots and grate them on a coarse grater.
8. Cut the tomatoes in half and grate each half on a coarse grater so that the peel remains in your hand.
Advice! Instead of fresh tomatoes, you can use a can of chopped tomatoes. This saves time and is especially important in winter, when tomatoes in stores are tasteless and expensive. If you don’t have any tomatoes on hand, you can add 2 extra tablespoons of tomato paste instead.
9. Pour the remaining oil into the frying pan in which the fish was fried and fry the onions and carrots over medium heat for 8 - 10 minutes until transparent.
10. Add the grated tomatoes and tomato paste and cook for another 5 - 7 minutes.
11. Add salt, sugar, chopped garlic, vinegar, peppercorns and bay leaf to the vegetables. Pour in a glass of cold water, stir and bring the marinade to a boil.
12. Place pieces of fish into the marinade and mix gently so that all the fish is covered with vegetables. Simmer the fish in the marinade over low heat, covered, for 15 minutes.
You can serve the fish immediately after cooking along with rice or any other side dish of your choice. If you let this dish brew in the refrigerator for several hours, you will get an unusually tasty and aromatic cold appetizer. Appetizing and spicy juicy fish marinated with carrots and onions is ready!
If the purchased fish turns out to be a bit dry, it can be corrected with an original marinade of vegetables or spices. The result is a popular dish that is prepared by thousands of housewives across the country. The marinade for fish can be simple, based on carrots and onions, or complex with tomatoes, cream sauce and seasonings. You can choose the right one for every taste.
How to cook marinated fish
An appetizing and budget-friendly dish is made from fish pulp baked under a fragrant marinade. He is loved throughout the country. This dish has been prepared for several generations as a delicious home-cooked meal. The appetizer is included in the daily menu, so everyone will need to know how to cook marinated fish. There are several cooking recipes - in the oven, in a slow cooker or in a regular frying pan.
How to prepare a marinade for fish: you should start by preparing the ingredients. For the dish, it is optimal to take a low-fat, rather dry carcass, preferably marine species or low-boned river ones. The fish is cut into fillets, lightly fried with or without batter, baked or boiled. The resulting portioned pieces can be stewed with carrots and onions, add diluted tomato paste to it, add a little oil and vinegar. Among the unusual spices, it is good to take hot pepper, cumin and coriander.
There is a cooking option in which the marinade is first prepared separately - the vegetables are sautéed, and then combined with the fish and heated. Lemon rings, lemon juice, apple or wine vinegar, and wine add sourness to the finished filling. If desired, add sour apple, lemon zest and mustard. If you want sweetness, then the marinade is seasoned with sugar or honey. Flour gives the filling thickness.
Marinated fish recipe
Any home cook will love this marinated fish recipe, which allows you to create a delicious, flavorful dish. The result is such appetizing food that everyone at home asks for more, and guests ask for the signature recipe. It’s worth starting with the classic options and using carrot and onion marinade, gradually complicating the ideas by including spices, tomatoes, and other original ingredients.
Classic
- Cooking time: 3.5 hours.
- Number of servings: 4 persons.
- Calorie content of the dish: 170 kcal.
- Purpose: for lunch.
- Cuisine: Russian.
The classic recipe for marinated fish suggests using carrots and onions. The filling will be thick due to the wheat flour. The bright color of the sauce is given by tomato paste, which is best diluted with boiled water to reduce the concentration. Pollock, hake or tilapia are perfect for this marinade, as they acquire additional juiciness and exquisite taste.
Ingredients:
- pollock – 0.7 kg;
- onion – 1 pc.;
- carrots – 1 pc.;
- flour – 60 g;
- tomato paste – 20 ml;
- water - glass;
- sugar – 5 g;
- salt - a pinch;
- black pepper - a pinch;
- allspice – 4 peas;
- bay leaf – 1 pc.;
- table vinegar – 10 ml.
Cooking method:
- Clean the pollock and cut into small pieces a couple of centimeters thick.
- Salt, pepper, bread in flour. Cut the onions into half rings, grate the carrots on a coarse grater.
- Fry the pieces.
- Separately, fry the onion-carrot mixture. Add water to the pasta.
- Combine the frying with pasta and spices, simmer the marinade over moderate heat for five minutes.
- Remove, add vinegar, stir.
- Place layers of fish and marinade mixture into a deep bowl and leave in the refrigerator for three hours.
- Garnish with boiled potatoes.
From carrots and onions
- Cooking time: 12 hours.
- Number of servings: 4 persons.
- Calorie content of the dish: 175 kcal.
- Purpose: for dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
Another classic recipe is fish marinated with carrots and onions, which gives the final dish a bright color. The juiciness of the vegetables makes the meat moderately soft, it acquires special tenderness and gives off notes of piquant spiciness. Fish marinated with carrots and onions goes best with boiled aromatic rice, buckwheat or crumbly millet. The marinade is good to use as an independent sauce.
Ingredients:
- cod – 800 g;
- onions – 2 pcs.;
- carrots – 3 pcs.;
- medium-sized tomatoes – 2 pcs.;
- bay leaf – 1 pc.;
- allspice – 2 peas;
- granulated sugar – 10 g;
- lemon juice – 10 ml;
- vegetable oil – 20 ml.
Cooking method:
- Cut the fillet into pieces, roll in flour with spices. Fry until golden brown.
- Chop the onion and sauté for five minutes. Add grated carrots and simmer until soft. It is not necessary to bring it to readiness.
- Add tomatoes in slices without skin, simmer covered for 20 minutes. Season with spices and lemon juice.
- Pour the sauce over the fish and leave it in the refrigerator overnight. Before serving, sprinkle with herb leaves.
Marinated fried fish
- Cooking time: 5 hours.
- Number of servings: 5 persons.
- Calorie content of the dish: 185 kcal.
- Purpose: for lunch.
- Cuisine: Russian.
- Difficulty of preparation: medium.
Fish fried under marinade has a more pronounced taste than baked or boiled fish, but at the same time it is higher in calories, so this option can be used for lunch. For dinner, it is better to serve this dish with fresh vegetables, chopped into strips and a light sauce. The marinade for fried fish according to this recipe is spicy, spicy and aromatic.
Ingredients:
- pike perch – 1 kg;
- flour – 30 g;
- vegetable oil – 30 ml;
- carrots – 0.3 kg;
- onion – 250 g;
- tomato paste - a glass;
- vinegar – 150 ml;
- water – 50 ml;
- black pepper – 6 peas;
- bay leaf – 2 pcs.;
- carnation – 4 inflorescences.
Cooking method:
- Clean the pike perch, cut into pieces, add salt and pepper, and leave to marinate for half an hour.
- Roll in flour. Fry for seven minutes on both sides, place in a mold.
- Cut the onion into half rings, grate the carrots and fry. After 10 minutes, pour in the tomato paste, after six minutes - water, spices and vinegar.
- Simmer for 10 minutes, pour over the pike perch, cool, keep in the refrigerator for four hours, longer if necessary.
In the oven
- Cooking time: 1 hour.
- Number of servings: 4 persons.
- Calorie content of the dish: 171 kcal.
- Purpose: for dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
Fish marinated in the oven is also called a dish “under a fur coat”, because there is a lot of frying and it hides the main component. The filling contains vegetables, tomatoes, and spices, which makes the marinade for fish in the oven aromatic and extremely pleasant. This healthy dish is low in calories and is suitable for serving cold or hot.
Ingredients:
- cod – 2 pcs.;
- flour – 45 g;
- carrots – 4 pieces;
- onions – 2 pcs.;
- tomato juice – 60 ml;
- water - glass;
- salt – 10 g;
- black pepper – 12 peas;
- bay leaf – 2 pcs.;
- sunflower oil – 30 ml.
Cooking method:
- Cut the cod into wide pieces, add salt and bread in flour. Heat the oil and fry the pieces until light golden brown.
- Cut the onion into half rings, grate the carrots coarsely, and sauté in a saucepan until soft.
- Season with spices, place in a mold, pour in water and tomato juice.
- Cover with foil and cook in the oven for 40 minutes at 180 degrees.
- Garnish with pasta or rice.
In a slow cooker
- Cooking time: 2 hours.
- Number of servings: 5 persons.
- Calorie content of the dish: 175 kcal.
- Purpose: for lunch.
- Cuisine: Russian.
- Difficulty of preparation: medium.
Fish marinated in a slow cooker takes longer to cook than similar options in the oven or in a frying pan, but it turns out especially tender. For production, it is better to take fillet, because it is prepared faster compared to whole pieces. The recipe calls for apple cider vinegar, but it can easily be replaced with regular table vinegar. You just need to slightly reduce the required volume to preserve the taste without adding excessive sourness.
Ingredients:
- pollock fillet – 1 kg;
- carrots – 4 pcs.;
- onions – 2 pcs.;
- vegetable oil – 60 ml;
- apple cider vinegar – 20 ml;
- tomato paste – 60 ml;
- bay leaf – 3 pcs.;
- black pepper – 9 peas;
- water – 300 ml.
Cooking method:
- Cut the fillet into portions and add salt. Chop the onion and grate the carrots.
- Pour oil into the bottom of the bowl, add half of the carrot-onion mixture, and season with spices. Place the fish, repeat layers.
- Fill with water, tomato paste, vinegar.
- Close the lid and set the “Extinguishing” mode for an hour and a half.
- Serve with baked potatoes.
In tomato marinade
- Cooking time: half an hour.
- Number of servings: 3 persons.
- Calorie content of the dish: 172 kcal.
- Purpose: for dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
Fish in tomato marinade can be cooked very quickly, and the end result is a beautiful and tasty culinary dish. For cooking, it is optimal to choose any sea fish - hake, tilapia or pollock. Before marinating, defrost the carcasses to a slightly elastic consistency and remove the bones for ease of subsequent processing. The finished dish is in perfect harmony with porridges, purees and fresh herbs; it is also tasty when cooled.
Ingredients:
- flounder – 0.6 kg;
- onions – 3 pcs.;
- carrots – 3 pcs.;
- flour – 10 g;
- tomato paste – 60 ml;
- vinegar – 10 ml.
Cooking method:
- Fillet the flounder and cut into pieces. Add salt, bread in flour, and fry.
- Place in a saucepan, add fried onion half rings and grated carrots, fried in oil.
- Pour in tomato paste, vinegar, add spices and flour. Simmer for 20 minutes.
Check out the delicious recipes.
With vegetables
- Cooking time: 4.5 hours.
- Number of servings: 2 persons.
- Calorie content of the dish: 175 kcal.
- Purpose: for lunch.
- Cuisine: Russian.
- Difficulty of preparation: medium.
Fish with marinated vegetables has a pleasant islandy taste, spicy aroma and is liked by all guests. It’s good to make it in advance before your friends arrive, so that it has time to soak in the juicy filling and become even more tender. The dish is good hot and cooled; it looks beautiful if you decorate it with a lot of basil or cilantro, sprinkle with seasonings and spicy dry herbs.
Ingredients:
- fish fillet – 0.4 kg;
- fish broth - a glass;
- flour – 20 g;
- vegetable oil - half a glass;
- carrots – 3 pcs.;
- onions – 3 pcs.;
- tomato puree – 80 ml;
- sugar – 10 g;
- vinegar – 10 ml;
- bay leaf – 2 pcs.;
- allspice – 2 peas;
- carnation – 3 inflorescences.
Cooking method:
- Cut the fillet into pieces, add salt and pepper. Bread in flour, fry until done.
- Cut the carrots into slices, the onion into strips, place in heated oil, fry until soft. Add puree, spices, simmer for 20 minutes.
- Pour in vinegar, broth, boil, season with sugar.
- Pour the marinade sauce over the fish and cool. Let it sit for four hours behind the closed refrigerator door.
From carrots
- Cooking time: 9 hours.
- Number of servings: 4 persons.
- Calorie content of the dish: 173 kcal.
- Purpose: for dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
Fish marinated with carrots will receive special tenderness if you add a little onion and elastic tomatoes to the finished filling. For such a dish, it is optimal to use marine species - cod, hake or perch, with a minimum number of bones. The finished delicacy is eaten very quickly, guests demand more and admire the taste. It will be especially tasty if you marinate the fish overnight to give it a refined aroma.
Ingredients:
- cod fillet – 800 g;
- onions – 5 pcs.;
- carrots – 5 pcs.;
- tomato paste – 20 ml;
- tomatoes – 2 pcs.;
- black pepper – 5 peas;
- flour – 60 g;
- vegetable oil – 20 ml;
- bay leaf – 2 pcs.
Cooking method:
- Cut the onions into quarter rings, heat the oil, fry until transparent
- Add coarsely grated carrots and peppercorns and simmer until soft.
- Pour in the paste, after two minutes add the chopped tomatoes without peels, season with spices and simmer until slightly moist.
- Cut the fillet into pieces, season with spices, bread in flour, and fry.
- Remove the bay leaf from the marinade, place part of it in the mold, place the fish on top, and pour in the rest of the marinade.
- Repeat layers as desired. Leave to infuse in the refrigerator for eight hours.
From Yulia Vysotskaya
- Cooking time: 4 hours.
- Number of servings: 10 persons.
- Calorie content of the dish: 175 kcal.
- Purpose: for lunch.
- Cuisine: Russian.
- Difficulty of preparation: medium.
Yuliya Vysotskaya’s marinated fish turns out no worse than restaurant or holiday fish, because a special filling is used. It is based on traditional carrots and onions, diluted with aromatic parsley and celery roots. A special mixture of spices gives the finished sauce a bright, memorable taste, making it spicy and spicy with a slight sweetness. The marinade is excellent for pike or carp.
Ingredients:
- carp – 2000 g;
- vegetable oil - half a glass;
- flour - half a glass;
- fish broth - a quarter cup;
- seasoning for fish - sachet;
- carrots – 200 g;
- onion – 200 g;
- parsley root – 50 g;
- celery root – 50 g;
- tomato juice – 40 ml;
- sugar – 40 g;
- pepper mixture – 3 g;
- bay leaf – 2 pcs.;
- cloves – 3 inflorescences;
- vegetable oil – 2 tablespoons.
Cooking method:
- Clean the carp, fillet it, leave the skin on, and cut into portions. Sprinkle with seasoning and salt and set aside for 15 minutes in a deep bowl.
- Roll in flour and fry.
- Chop the onions into quarter rings and simmer until soft. Add finely grated carrots and roots and simmer for 10 minutes.
- Pour in the juice, sweeten, simmer for five minutes. Pour in hot broth, cook for 10 minutes.
- Place the fish in layers in a mold, pour in the marinade, and heat for five minutes.
- Cool, keep in the refrigerator for three hours.
- Serve in bowls with green onion stalks.
Experienced professional Lazerson reveals his secrets that help prepare marinated fish:
- how to make marinated fish: take boneless sea fish or large river carcasses;
- Add vinegar to the filling little by little, taste after each serving;
- wipe fish pieces dry before breading them in flour to achieve an even thin layer and prevent charring of the meat;
- if the recipe calls for heating the meat with the marinade filling together, then after heating, cool the molds together with the dish;
- It is better to stir the sauce carefully to maintain its delicate texture.
Video
