Fish under the marinade: 10 classic step -by -step recipe

The best recipes for making fish under the marinade.

Content

Fish is a product that many people love. And not in vain, because it contains a large number of minerals, trace elements, unsaturated fatty acids that help increase immunity, improve the condition of the skin. Below, consider several recipes for fish under the marinade.

Fried fish under the marinade: classic recipe

This will be a great decoration for the holiday. The recipe is classic, and contains tomato paste. Since the time of the USSR, many housewives fell in love with this recipe due to accessibility and unusual taste.

Ingredients:

2 kg "Live silver"
300 g of onions
10 g of sand sugar
155 ml of melt water
Spices
3 pcs of large carrots
55 g of tomato puree
15 ml of vinegar 9%
Wheat flour
Passing oil

Fried fish under the marinade, classic recipe:

Defrost the main product, cut into strips, about 5 cm wide. You need to cut in the across. Dip in spices a semi -finished product, add up, then roll in sifted flour, increase on both sides in a stewpan.
The carcass should become golden color. Please note that you can remove excess fat, you can get a bruise with a napkin or towel. Clean the vegetables of the husk, grind the root crop on a grater, and chop the leggings with half rings.
Wok warm to hot condition, pour oil and pass vegetables. When a beam with carrot chips becomes the same color, it is worth introducing a tomato, spicy herbs, sweeten and add up. Cook the mixture under the lid so that it becomes red and homogeneous.
At the very end, pour the acid, boil for another 3 minutes, let cool. Now you can water the prepared product with a finished marinade.

Fish under white marinade: classic recipe

A carcass under a white marinade is a very unusual option that not all housewives know. The dish is more popular under tomato sauce, but no less tasty.

The following products will be needed:

1 kg of zander or carp
An impressive carrot
Celery root, approximately 200 g
1 weighty head on onions
1100 ml of water
Spices
50 g of salt
50 g of sand sugar
150 g of vinegar
Passing oil

Fish under a white marinade, classic recipe:

Getten the main product, remove the skin, cut with small cubes, add, pepper, “redeem” in sifted flour and keep on fire until golden. Do not try to pass for a long time, you need to make a slight shade of gold on the surface.
Now it is worth pouring fluid into a separate pan, add roots, sweeten. As soon as the mixture boils, let it boil for 2 minutes. Turn off the heating and let stand for 5 minutes. Now put the carcass into the pan, pour the resulting marinade, put on the fire.
Boil for 3 minutes and pour in vinegar. Now, turn off the heating and cool. It is best about it about a day after the extinguishing. As soon as the product is saturated with vinegar, it will become very spicy, and sharp. Make sure that the marinade is not too much, it should only cover the fish for a couple of centimeters, that is, to be higher than the level of pieces of a few centimeters.

Fish under carrot marinade: classic recipe

For food, you do not need to separately prepare a side dish, since there are a lot of vegetables. Fish is perfectly used as an independent dish without a side dish.

The following products will be needed:

Pollock or notothenia fillet
3 pcs of impressive carrots
300 g onions
20 g of sifted flour
15 ml of vinegar
Spices
10 g of sand sugar
40 g of concentrated tomato
Passing oil

Fish under carrot marinade, classic recipe:

You need to do the main product in advance. Clean the carcass, cut with cubes with a thickness of about 5 cm. Pour a little sand sugar into the container, pour liquid, immerse the carcass, suck. Store for 5 minutes.
The dish will become more juicy and pleasant in taste. Remove the carcasses from the liquid, remove the liquid with paper towels, add up, roll in sifted flour. Give the temperature treatment on hot fat. It is necessary to get a beautiful crust. If you do not like fat, you can remove excess fat using a napkin or towels. This will reduce the calorie content of dishes and reduce the load on the liver and the pancreas.
Now choose a dish with a thick bottom, place pepper in it with peas. Root crops with a beam, cut into large barbar. Store in a saucepan in sunflower oil, add wheat flour and share liquids. Lastly, add a tomato and let it boil for 5 minutes. Now immerse the finished carcass in the stewpan, and cook under the lid for another 12-15 minutes.
Try to do this on a very small heat so that the pieces do not fall apart. It is recommended to use dense species, such as pollock, hek or notothenia. You can not remove the skin, but you should first remove all fins and places that contain many guests. Now let the carcass cool throughout the day at a temperature of not higher than +5, then you can eat it for food.

Red fish under the marinade: classic recipe

Of course, for many people, marine inhabitants are a delicacy, but residents of the northern regions, where a large number of “living silver” spawns, can prepare at least every day.

The following products will be needed:

A kilogram of pink salmon, preferably a fillet
Salt
Castor sugar
Passing oil
Flour
Concentrated tomato
Spices

Red fish under the marinade, classic recipe:

First, cut the carcass with strips and plan in flour. Place in a wok with hot fat, hold on each side for about 3-4 minutes. It is necessary that a ruddy crust forms on top.
In a saucepan in which the food languished, immerse the grated root crop, chopped by cubes of the beam and pass for about a quarter of an hour. Let me a little under the lid.
Add concentrated tomato mixed with water, sweeten. Enter salt to make an amazing gravy. When the marinade is ready, and the carrots with the ray are soft, pour the prepared main product with the sauce. Let it brew for 120 minutes.

Boiled fish under the marinade: classic recipe

Of people, Which cannot be saved dishes, you can please with a boiled carcass.

For these purposes, you need to choose the following products:

Half a kilogram of sea fish
100 g onions
2 carrots
Passing oil
Salt
Castor sugar
Spices

Boiled fish under the marinade, classic recipe:

Divide the carcass into small bars, blanch in a salty solution for a quarter of an hour. No need to digest the product so that it falls apart. A frozen product, it is best to cook with a whole piece, and only after cooling is cut into small strips.
This will protect the product from relaxation and boiling. In a separate vessel, it is worth laying out the root crop with a ray, pre -chopping them on a grater and a knife. Onions are usually cut into half rings, the root crop is crushed on a grater.
All this is kept on vegetable fat with salt, sweetener, as well as tomato. Suitable both fruit drinks, tomato juice, and ketchup with concentrate. It is worth cooking until the mass is thick. When the vegetables are ready and soft, it is worth pouring the main product with a prepared marinade. Sin in the refrigerator until the meal for 10 hours. The carcass is saturated with the taste of the marinade, will become very tasty, unusual.

Fish under the marinade: classic cod recipe

Cod is an affordable fish that differs in a low price. In some regions of Russia, it is sold in large quantities, so it will not be difficult to purchase it.

Ingredients:

700 g of fish
Three pcs on the bows-fasteners of an impressive size
2 carrots
50 g of flour
80 ml of tomato
220 ml of pure water
25 ml of vinegar
Oil For passing

Fish under the marinade, classic cod recipe:

In advance, you need to defrost the carcass, cutting into large bars. Support and pepper, dip in the sifted flour, pass until golden. After that, remove thick bones and skin with a chilled carcass, cut into small bars.
In the voca with a thick bottom, you need to heat vegetable fat, pass a chopped beam on it, and grated root crop. Add a little flour and pass again. Pour the liquid along with a concentrated tomato and vinegar.
Let the marinade boil for a quarter of an hour. Dear in the prepared gravy cutting, languish for a quarter of an hour under the lid. Let the chilled products lie down for several hours in the cold.

Fish under the marinade: classic polish recipe, fillet

Of course, fresh policies are sold only in certain pavilions, but the frozen can be found in any, even a small shop and a supermarket.

The following products will be needed:

Three large fish
200 g of onions
1 large carrots
50 ml of concentrated tomato
100 g of flour
Passing oil
15 g of sand sugar
20 ml of vinegar
Salt
Seasonings

Fish under the marinade, classic recipe for a milky fillet:

Pre -cut fins from the carcass and remove the remaining scales. The main plus of this fish is that it is sold without heads, and in a purified form. It remains only to remove the dark film that is inside the abdomen, also remove large fins. This can be done using kitchen scissors. Next, cut with bars, about 4 cm thick, sprinkle with salt and spicy herbs, leave for a third of the hour.
It is necessary that the meat bears juice, and is completely saturated with salt with spices. Be sure to drain the liquid, plan the tiled carcass in flour. Now she should be browned in hot fat. When the carcass acquires a uniform golden hue over the entire area, remove from heat and put on a towel of paper. This will help get rid of excess fat.
In the saucepan, you need to mix chopped root crops with a ray, pour vegetable fat, withstand for a quarter of an hour with constant mixing. Pour the broth or water, concentrated tomato, vinegar, sugar, salt. Be sure to immerse spicy herbs. Let it boil under the lid for 3 minutes. Now pour the carcass of gravy and let it brew.

Fish under the marinade: classic recipe in a slow cooker

This dish is well known to people of the older generation, but modern technology manages to give new notes of taste and modernize the dish.

You need to use the following products:

A kilogram of fish
Four carrots
300 g of onions
50 ml of oil
30 ml of vinegar
50 g of tomato
Salt
Spices
Water for sauce 350 ml
You should sweetize a little if necessary

Fish under the marinade, a classic recipe in a slow cooker:

Defrost the carcass, remove the scales from it and remove the ridge. Mix sugar with vinegar and add liquids. You need to soak the carcass under the marinade for 25-30 minutes. At this time, it is worthwhile to engage in the preparation of a ray and root crops.
Grind in a kitchen combine, on a grater or knife. At the bottom of the multicooker bowl, it is worth pouring oil and lay out in turn the prepared carcass and vegetables. A vegetable pillow is placed on the bottom so that the product does not burn.
Put spices. At the very end, water with sunflower oil and pour water diluted with concentrated tomato. As a result, a red slurry should turn out, similar to tomato juice. This is being prepared in the “Extinguishing” program, within an hour and a half. You can eat this dish right away, without waiting for cooling. It goes well with potatoes and pasta.

Fish under the marinade: classic recipe in the oven

Now many housewives have a cult of healthy diet, so they prefer products that are not passing in a pan, but baked. But this recipe combines several types of thermal treatment - this is baking and frying.

Ingredients:

1.5 kg of fish
0.5 kg of carrots
0.5 kg of onions
10 g of salt
30 g of sand sugar
50 g of concentrated tomato
Seasonings
Passing oil
700 ml of water
Flour

Fish under the marinade, classic recipe in the oven:

At the initial stage, you should first clean the carcass of scales, and fins, cut. Slightly add -up and enter the pepper, roll in sifted flour and pass. There is no need to pass pieces until cooked, they will reach the furnace.
On vegetable fat, it is worth passing the crushed beam and root crop. Dilute the concentrated tomato with water, add spicy herbs and pour everything into the vegetable mixture. Tash under the lid for 5 minutes so that the mass becomes homogeneous.
Put half the prepared marinade in a baking container, and a carcass on top. Cover the product on top with vegetables. Place the vessel in the furnace. It is worth baking for a third hour.

Fish under the marinade: a classic recipe for losing weight

Women on a diet need a complete set of proteins, fats and carbohydrates. But mostly their menu are proteins. This allows you to lose weight as quickly as possible without harm to the body. One of the best products that contain a decent amount of protein is low -fat sea fish.

Ingredients:

A kilogram of fish
2 large carrots
200 g of onions
50 ml of concentrated tomato
Castor sugar
Salt
Pepper
Spices

Fish under the marinade, classic recipe for losing weight:

No fats are used in the course of processing the dish. Choose not a red option, but a white sea carcass. Choose low -fat carcasses of small size. The fish should be cleaned of black films, husks, fins, if any.
Cut into small pieces, put aside, add up and pepper. On the bottom of the ceramic form, lay grated root crops and beam, pour a tomato. Put the pieces of the prepared fish on top and close the vegetables with a layer of vegetables.
Do not forget to pour water, add, pepper and add spices. This carcass can be prepared in the sleeve, or in foil, so that the food is evenly baked. It is necessary to bake in the furnace, heating it to 210 degrees, for half an hour. From time to time, look at the food, see that the liquid does not evaporate and the fillet does not make it possible.