How to stew fish in mayonnaise. Stewed potatoes with mayonnaise

It would seem that it’s so difficult to cook fish with mayonnaise? No such luck! Of course, there is nothing complicated in this process, but in what way should the process itself be carried out? After all, fish with mayonnaise can be baked, boiled, baked, fried, and even cooked in the microwave. By the way, the method of preparing it largely depends on the type of fish. For example, river fish is best fried. Fatty fish (catfish, sturgeon) will be very tasty when boiled. It is preferable to stew dry fish, and cook red sea fish in the microwave. But you can bake almost any fish in the oven! So choose a recipe and get started...

Baked fish with mayonnaise

As we have already said, you can bake any fish in the oven. But still, it is better to take a fish that is not very bony for this purpose. River fish include pike perch or carp, and affordable sea fish include pollock, hake, and cod. When baking fish in the oven, it is covered with fried vegetables and greased with mayonnaise. The result is a very tasty fish with a crispy crust.

Ingredients:

A kilogram of fish;
2 onions;
Carrot;
Mayonnaise;
Flour;
Vegetable oil;
Salt and spices.

Preparation:

We clean, gut, wash and dry the fish with a paper or cotton towel. Do not forget to cut off the fins from the carcass, as well as cut off the tail and head. After this, the fish carcass needs to be cut into pieces, rubbed with salt and seasonings and left to marinate. While the fish is marinating, peel the onions and carrots and cut them: onions into half rings, carrots into strips. By the way, many housewives prefer to chop carrots using a grater. You can do this too.

Fry chopped vegetables in vegetable oil until golden brown. Roll the fish in flour (wheat, rye, corn) and place tightly on a baking sheet, which we first grease with vegetable oil. You should not use butter for this purpose - it will burn. Now put the fried vegetables on the fish and pour mayonnaise over it thickly. Bake the fish in the oven at a temperature of 200-220 degrees for half an hour or an hour. Baking time depends on the type of fish and the thickness of the cut pieces. We determine readiness by the browning of the mayonnaise crust.

Stewed fish with mayonnaise

Stewed fish with mayonnaise also turns out very tasty. If you bought fish with dry meat (pike, for example) on occasion, then it is best to stew it with mayonnaise and vegetables. Then the fish will turn out juicy. You can stew both fillets and small pieces with bones.

Ingredients:

Half a kilo of fish fillet;
Onion head;
Partial glass of mayonnaise;
Juice of one lemon;
Salt, ground black pepper and other spices.

Preparation:

Cut the fish fillet into small pieces. However, the pieces of fish should not be very small, otherwise the fish will fall apart. So, salt and pepper the chopped fish, season with spices and lemon juice and remove the refrigerator for at least half an hour. After the specified time, place the fish in a cold, oiled frying pan, cover it with onion cut into half rings and pour plenty of mayonnaise. Place the frying pan on low heat and simmer the fish for about thirty to forty minutes. Fish stewed with mayonnaise is especially tasty when served cold.

Fried fish with mayonnaise

If your fish is bony, but you still want to cook it with mayonnaise, you can fry the fish. Little secret. Before frying, you need to cut the fish with a sharp knife, making shallow cuts across the carcass: from the back to the belly. Then the small bones will fry and will not interfere with your enjoyment of the delicious fish. But sea fish, as well as meaty river fish when fried, will also be very tasty.

Ingredients:

About a kilogram of fresh fish;
Egg;
Onion;
Spices and mayonnaise.

Preparation:

So, we take a meaty fish (pike, carp, bream). We clean it, gut it, wash it in running water, cut it and cut it into small pieces. Break one or two eggs into a bowl, add salt and beat until light foam. Place a frying pan on the fire, pour vegetable oil into it and let it heat up. Now, dipping each piece of fish into the egg, place the fish in a frying pan and fry on both sides.

While the fish is frying, peel the onion and cut it into large half rings. Without removing the fish from the pan, cover it with onions and pour plenty of mayonnaise over it. Bring the fish to readiness in the oven: at a temperature of 180-220 degrees for fifteen to twenty minutes.

Boiled fish with mayonnaise

The healthiest dish of all fish options with mayonnaise. Well, if you boil sturgeon, stellate sturgeon or catfish and season the fish not with store-bought mayonnaise, but with your own homemade mayonnaise, you will get a truly royal dish.

Ingredients:

kilogram of fish,
4 onions;
Parsley root;
A glass of mayonnaise;
Fresh herbs (dill, parsley);
Salt and ground black pepper.

Preparation:

To make boiled fish juicy, you need to cook it in a large piece and put it in boiling water. So, we clean the vegetables, put them in a pan with cold water, add salt and put on fire. When the water boils, add the fish and cook it over low heat until fully cooked. About two minutes before turning off the heat, add a bay leaf to the broth. Then remove the pan from the heat and leave the fish to cool (right in the broth). Pour mayonnaise over the chilled fish and garnish with boiled vegetables (carrots, green beans, cauliflower) and fresh herbs.

Fish with mayonnaise in the microwave

And now, finally, the last of the methods offered to you for preparing fish with mayonnaise. We will cook it in the microwave, and for this we will take an inexpensive red fish - pink salmon.

Ingredients:

Pink salmon carcass;
Onion head;
Carrot;
A glass of mayonnaise;
Any seasoning for fish.

Preparation:

Take a deep microwave-safe dish (glass or plastic) and place the fish in it. Lightly compact and sprinkle with seasoning. Lubricate with mayonnaise and place a layer of onions cut into half rings. Grind the washed and peeled carrots on a coarse grater and place them in a third layer on top of the onions. Lubricate it with mayonnaise and sprinkle with seasoning. There is no need to salt the fish if you use ready-made seasoning packets. If you season the fish with spices to your taste, salt it.

Cover the dish with a lid or cling film and place in the microwave for about twenty minutes. We set the power to almost full (depending on the microwave model). After twenty minutes we take out the fish and take a sample.

This is how you can cook fish with mayonnaise in different ways. Choose what you like best, or better yet, try different cooking options: in the oven, in the microwave, stewed, boiled or fried. The main thing is to cook with pleasure. Bon appetit and success in your culinary career!

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Baked fish with mayonnaise

Ingredients:

A kilogram of fish;
2 onions;
Carrot;
Mayonnaise;
Flour;
Vegetable oil;
Salt and spices.

Preparation:

Stewed fish with mayonnaise

Ingredients:

Half a kilo of fish fillet;
Onion head;
Partial glass of mayonnaise;
Juice of one lemon;
Salt, ground black pepper and other spices.

Preparation:

Fried fish with mayonnaise

Ingredients:

About a kilogram of fresh fish;
Egg;
Onion;
Spices and mayonnaise.

Preparation:

Boiled fish with mayonnaise

Ingredients:

kilogram of fish,
4 onions;
Parsley root;
A glass of mayonnaise;
Fresh herbs (dill, parsley);
Salt and ground black pepper.

Preparation:

Fish with mayonnaise in the microwave

And now, finally, the last of the methods offered to you for preparing fish with mayonnaise. We will cook it in the microwave, and for this we will take an inexpensive red fish - pink salmon.

Ingredients:

Pink salmon carcass;
Onion head;
Carrot;
A glass of mayonnaise;
Any seasoning for fish.

Preparation:

I really like fried fish. But even though I enjoy its taste, I still get tired of eating it only fried. A natural question arose to me: “How else can you cook fish?”

I’m not strong in the culinary arts, so I looked for advice in an old cookery book that I got from my mother. Since I am very picky when it comes to fish, i.e. I don’t eat boiled fish, so I wasn’t really looking for fish soup. I found several fish recipes, but stopped there.

So, you will need:
- any fish, you can even cook fresh. I took frozen hake. As I already said, I’m very picky and don’t like bony fish. And hake, pollock, blue whiting, Argentina - just the thing!
- 1 carrot
- 1 onion
- we take mayonnaise at the rate of 200g per 1 kg of fish
- Bay leaf
- black peppercorns

That's probably all. Enjoy the deliciousness!

If you try to cook it, drop a few lines later, whether you like it or not =)

This recipe comes to my rescue when my culinary fantasies are exhausted. I don't cook pollock very often. But if I find inspiration, I can feed my loved ones fish until they begin to glow in the dark.

I love fried pollock, boiled (in soup). I started stewing pollock last year. I love onions very much, so with or without reason I stick them wherever they stick. Naturally, it will not spoil the fish either.
The recipe, like all my other recipes, is quite simple.

In general, I would not be attached to numbers, but would cook according to preferences. There should only be fish in moderation, and it is better not to skimp on onions and mayonnaise.
Unfortunately, the quality of today's frozen fish leaves much to be desired. I often come across frozen specimens. I won’t say that the fish is spoiled, but it’s not super fresh.
Onions will perfectly improve the taste of the fish, draw out its delicate sea aroma from the pollock and mix with it into an appetizing bouquet.
And I’m generally silent about the “Mayonnaise” sauce. An airy mayonnaise cap with a creamy taste will not spoil any dish.
Before cooking pollock, you need to defrost, clean, and trim the fins.
Then I cut it into portions about 1.5 cm thick.

I salt and pepper the fish. I believe that ground black pepper is appropriate not only with meat, but also with fish.
I cut the onion into thin half rings.

Then I place it on top of the fish.
I generously smear the layer of onion with mayonnaise - I literally pour it over it from the bottom of my heart.

This could almost be the end.
Since I make pollock in two layers, I place another layer of fish and onions on top of the onions and mayonnaise. In a word, I repeat everything that I did the first time in the second layer.

Then I pour vegetable oil (unrefined) over the last onion-mayonnaise layer and add cream. They are needed for moisture and to add creamy flavor.
Then the fish can be sent to the stove. Bring the whole thing to a boil and simmer over low heat until done.
I put the fish in the microwave (power 600 W) for 40 minutes.
The result is a dish like this.

The fish tastes very delicate, with an onion-creamy aroma and a delicate mayonnaise head, very reminiscent of an omelette (after all, the basis of mayonnaise is eggs).
I like this dish both hot and cold. It can be served with baked potatoes for dinner or chilled as a separate dish for a snack. This is an ala salad prepared in a hot way.