If you don’t know how to cook delicious fish, then marinated pike is what you need. This is a fairly tasty and simple dish; all you need to do is make a marinade for the pike and marinate it properly. This interesting and very appetizing dish is also called fish under a fur coat.

Marinade or fur coat are fairly simple ingredients that together create an unsurpassed flavor combination. A sauce is made from tomatoes and vegetables, which add excellent taste to the pike. This culinary miracle will go with a bang with all the side dishes.

Ingredients you will need for making:

• Fresh frozen pike – a couple of medium fish;
• Flour for breading – 5 tbsp. spoon;
• Carrots – 5 pcs.;
• Onion – 3 pcs.;
• Tomato paste – a couple of spoons;
• Salt, pepper - to taste;
• Bay leaf – 2 pcs.

Cooking fish

The marinated pike recipe is a very easy solution for preparing your favorite fish. To do this, you will not need to spend a lot of effort and time; you just need to purchase all the necessary vegetables and prepare a delicious sauce with which you will season the finished pike.

We start cooking by cutting the pike into pieces 2 centimeters wide, after which we thoroughly roll the pieces in flour on both sides. The most important thing is that the fish is well defrosted before deboning, otherwise pieces of fish will begin to stick to the pan during frying. Raw fish must be coated very thoroughly; if you do not do this, the fish will begin to fall apart when you fry it. And flour helps ensure that when frying, a beautiful golden crust is formed.

Then pour sunflower oil into the frying pan, place pieces of prepared fish on top of it and fry over medium heat until a crust forms. Then turn the pike over and place it on a plate.

While your fish is frying, you can chop vegetables: carrots and onions. We cut the onion into half rings, and it is better to grate the carrots on a coarse grater.

After you have removed the fish from the pan, pour a little sunflower oil on it and add the onion. Then vigorously stir the contents, then add the carrots. When all the ingredients have been added, saute all the vegetables until soft, then add spices, salt and pepper to taste.

If marinated pike or a recipe cooked in a frying pan does not suit you, then you can make it in the oven. To do this, we place the fish on a baking sheet pre-greased with oil, put vegetables on top of it, fill everything with water in which tomato paste is diluted, then add salt and pepper to the whole mixture, and cover everything on top with a sheet of foil. After which we take our dish and put it in the oven for half an hour at 180 degrees.

If you decide that the marinated pike, the recipe for which you read, should be cooked only in a frying pan, then initially you need to add a little oil to it, then carefully place the pieces of fish in the frying pan and cover them with a layer of vegetable coat. Don't forget, the more marinade there is, the tastier the dish will be.

Then add a little water to the frying pan so as to cover it halfway and cover it with a lid so that it simmers well over low heat for about half an hour. Then add a little tomato paste, which is diluted with water and spices. After which we boil for literally another two minutes, after which the fish will be ready.

If you want to cook tender, juicy, spicy pieces of fish, cook them in brine.

Fish marinated with carrots and onions will decorate any side dish, giving the dish a delicate taste and spicy aroma.

The recipe is simple; the ingredients include products that can be found in any kitchen.

You will need:

• pollock – 1 kg;
• one bay leaf;
• salt to taste;
• one carrot;
• five black peppercorns;
• one onion;
• sunflower oil;
• tomato sauce – 120 gr.;
• a handful of fresh dill.

Step-by-step preparation:

1. You can take any fish you like. Cut it into pieces and sprinkle salt on top.
2. Place it in a frying pan with oil and fry for 20 minutes.
3. Place the fried pieces on the bottom of the pan, lay out the bay leaf, and sprinkle peppercorns.
4. Finely chop the onion and sauté in oil for 10 minutes.
5. Add chopped carrots to the onion and simmer for another 10 minutes.
6. Place the fried fish in a pan, add tomato sauce and finely chopped dill.
7. If the fish seems dry to you, you can add another 20 ml of sunflower oil.
8. Place the pan with the ingredients in the refrigerator for 2 hours.
9. After this, you can serve the fragrant pieces with crumbly rice, potatoes or vegetables.

How to cook deliciously in the oven

Fish in the oven has its own special taste. Onions and carrots will make it brighter and juicier.

Main products:

• two garlic cloves;
• pollock – 0.8 kg;
• two carrots;
• salt – 4 g;
• tomato paste – 50 gr.;
• 2 onions;
• raises oil – 35 ml;
• ground black pepper – 2 gr.

Cooking fish with marinade in the oven:

1. Grind the peeled carrot roots on a grater with large links.
2. Chop the onion into rings.
3. Place the vegetable pieces into a heated frying pan with oil. Simmer them for 5 minutes.
4. Pour in tomato paste and continue cooking.
5. Add salt and pepper and turn off the heat.
6. We cut the cut fish into portions.
7. We treat the baking dish with sunflower oil.
8. On its bottom we place the garlic passed through a press with some of the frying.
9. The next layer is pieces of pollock. Fill it with the remaining sautéed vegetables.
10. Cover everything with foil and bake for 40 minutes. Oven temperature – 180 degrees.
11. For flavor, cooked marinated fish can be sprinkled with aromatic herbs.

Juicy fish in a slow cooker

With a multicooker, you don't have to worry about the dish getting burnt or undercooked. In addition, you will have a lot of time freed up.

Recipe Ingredients:

• tomato sauce – 50 gr.;
• onions – 3 pcs.;
• salt pepper;
• flour – 20 gr.;
• fish fillet – 1 kg;
• laurel leaf – 2 pcs.;
• carrots – 3 pcs.;
• vegetable oil for frying.

Cooking marinated fish in a slow cooker:

1. Chop the peeled onions into half rings.
2. Warm up the multicooker in the “Frying” program, pour sunflower oil into it.
3. Place chopped onions and carrots there and close the lid.
4. Roll pieces of fish fillet in a mixture of pepper and salt, sprinkle with flour and cook separately in a frying pan, frying on both sides.
5. Pour tomato sauce into the slow cooker with the vegetables, add more salt and pepper and add fish spices.
6. Place fish pieces in a bowl with vegetables.
7. Simmer the food for 40 minutes. Mode – “Quenching”.
8. All that remains is to cool the spicy, aromatic dish and put it in the refrigerator for an hour to soak.

An excellent side dish for fish dishes is onions and horseradish.

Fish marinated with carrots and onions from Yulia Vysotskaya

What to take:

• cod – 1 kg;
• flour – 15 gr.;
• bulbs – 3 pcs.;
• salt to taste;
• sugar – 5 gr.;
• carrots – 3 pcs.;
• vinegar – 10 ml;
• tomato sauce – 200 gr.

Algorithm of actions:

1. Chop the cod meat into small pieces and sprinkle salt on them.
2. Grind the washed and peeled carrot roots and onions. Onion - in half rings, carrots - grated.
3. Fill the bottom of the frying pan with vegetable oil, heat it and pour in the pieces of vegetables. Simmer them for 10 minutes.
4. After this, add black pepper, seasonings, salt and pour in the tomato sauce.
5. Continue cooking on low heat for about 20 minutes.
6. Pour in a little vinegar. This will improve the taste of the fish, it will not be overcooked.
7. Sprinkle the fillet pieces with flour and fry in another frying pan from both barrels until golden brown.
8. Place the half-cooked fish on the bottom of the pan and fill it with frying.
9. Additionally, you can throw in a couple of allspice peas and bay leaves.
10. Cover the pan in the refrigerator for 3 hours.
11. Before serving, remove the bay leaves from the fish. Bon appetit!

With sour cream

Even the driest fish with sour cream turns out juicy, soft and tender.

Recipe Ingredients:

• ground black pepper – 20 gr.;
• carrots - 2 roots;
• pollock fillet – 4 pcs.;
• sour cream – 0.3 kg;
• salt – 20 gr.;
• bulbs – 2 pcs.

Step-by-step instruction:

1. We clean the vegetables from husks and peels.
2. We turn the onion into thin half rings, pass the carrots through a grater with large links.
3. Place the sour cream in a deep bowl, add salt, carrots and pepper. Mix everything.
4. Place onion rings in oil on a baking sheet.
5. We load pieces of pollock on them, and pour sour cream on top.
6. Distribute the sour cream evenly and place in the oven on a shelf to bake for 15 minutes. Oven temperature – 180 degrees. Bon appetit!

With carrot, onion and mayonnaise marinade

You will need:

• flour – 50 gr.;
• ketchup – 50 gr.;
• salt to taste;
• water – 200 ml;
• fish fillet – 0.5 kg;
• mayonnaise – 50 gr.;
• two carrots;
• peppercorns – 3 gr.;
• vegetable oil;
• bay leaf - 1 leaf;
• one onion.

Cooking step by step:

1. Chop the fish fillet into portioned cubes.
2. We roll them on all sides in a mixture of flour and salt.
3. Place the pieces on the hot bottom of the frying pan, add oil and fry for 5 minutes.
4. Grate the peeled carrots and chop the onion with a knife.
5. Place vegetables on top of fish pieces.
6. Pour mayonnaise into a bowl with ketchup and mix the ingredients thoroughly.
7. Pour 200 ml of water, stir with a spoon until the mayonnaise dissolves.
8. Use the resulting sauce to irritate vegetables and fish.
9. Sprinkle peppercorns, salt and add bay leaf.
10. Cover the pan with a lid and simmer for 25 minutes on medium heat.
11. Soft juicy fish will decorate any side dish. Bon appetit!

Which fish is more suitable for cooking under marinade?

The marinade gives the fish special softness, crispness, tenderness and juiciness. Therefore, if you are planning to cook fairly dry fish, such as pollock, then marinade will be the best way out of the situation.

1. You can use fresh or frozen fish. But it is not recommended to bend frozen fish, as it will fall apart when frying.
2. Marinated mackerel will taste better if it is boiled rather than fried.
3. But pike, cod, flounder, and hake are perfect for frying in oil.
4. Marine fish species turn out better under marinade.
5. Fish fillet is ideal. Then you won’t have to clean the carcass of mucus and scales, there will be fewer foreign odors and bones.
6. If you cook fish under marinade, you can add a little milk. This will make the piece softer and more tender.
7. You can steam the fish. The dish will not be as greasy, unlike fish fried in oil.

Pickled pike, like any other product, is a fish soaked in marinade for a certain time. Moreover, such a marinade always contains vinegar, under the influence of which the transformation of raw foods into ready-made dishes occurs.

Calorie content and benefits

Fish is an integral part of a complete human diet. At the same time, there are many recipes for quick and tasty preparation of pickled pike.

By the way, the calorie content of pike marinated at home is 82 kcal (per 100 g of product). That is, even if a person adheres to a diet, a few pieces of aromatic fish will not harm him in any way.

Important! If live fish is used for cooking, then it should be cut like other types of vertebrates. If the pike is frozen, then it must be gutted, cut into portions and only then cut into fillets.

It is customary to marinate fish in glass jars. At the same time, you can store it in the refrigerator in another container, but always with a tight-fitting lid.

Methods for marinating pike

Well-known fact: there are two options for preparing pickled pike. The first of them is the hot method, and the second is the cold one.

The main difference between these options is the pre-treatment of the fish. That is, if with the hot cooking method the fish is either fried in oil, or boiled or smoked, then with the cold method it is simply kept in a salt-vinegar solution.

Hot way

Agree, it’s rare for a person to refuse hot smoked fish, especially if it was smoked at home. However, getting truly tender fish meat is quite difficult, since there are several factors that affect the quality of the finished dish.

For reference! You cannot use firewood or sawdust obtained from coniferous trees for smoking, because they release resin when heated. And that, in turn, imparts unnecessary bitterness to the product being smoked.

Actually, this is the first important point. The second point is the marinade for pike. By and large, it is a strong salt solution in which the fish will have to spend several hours (usually 2-3).

However, before smoking, you can simply rub the pike with salt; the final taste of the product prepared in this way will not change at all.

The third point is spices. This is a rather controversial issue, because there is no consensus on how to properly marinate pike before smoking.

In this regard, if you have the desire and additional time, you can add pepper, thyme, dill or caraway seeds to the fish marinade.

Cold way

How to marinate pike at home so that all household members and guests begin to literally idolize the hostess? Prepare:

• small glass jar;
• pike – 1-2 pieces;
• onions – 2-3 pieces;
• sunflower oil;
• vinegar – 2-3 tbsp;
• sugar and salt.

• cut the pike before marinating it in vinegar and onions (clean it from scales, cut off the head and fins, gut it, remove the bones, rinse under running cold water);
• cut the carcass into thin strips, place them in a separate bowl, add salt and sugar, mix (standard use is 2 pinches of sugar and 1 pinch of salt);
• peel the onion, chop it into rings;
• put a layer of onion in a jar, spread a layer of fish on top of it, compact it;
• add layers until all the ingredients are gone;
• mix tablespoons with vinegar and sunflower oil for the marinade, pour it into a glass jar;
• close it with a lid and place it in the refrigerator on the bottom shelf.

Shake the contents periodically to marinate the pike deliciously.

Heh from pike

Pike marinated with carrots and onions is nothing more than “he”, that is, it is a spicy but tasty snack originally from Korea.

What is needed to prepare it?

• Pike – 1-2 pcs.
• Carrots – 2-3 pcs.
• Onions – 2-3 pcs.
• Vegetable oil.
• Table vinegar (9%) – 5-6 tbsp
• A mixture of red and black pepper (1:1 ratio).
• Salt.

How to do?

• Prepare the fish fillet, cut it into small pieces.
• Peel the vegetables, grate the carrots and dice the onion.
• Fry it (be careful not to burn it).
• Place the pike in a separate bowl, add more hot vegetables, salt, spices and vinegar.
• Add water (about 2-3 spoons) and stir.
• Wait 10-15 minutes and taste the heh, add vinegar, spices or salt if necessary.
• Put the dishes in the refrigerator, and in the morning you can enjoy such an unusual dish.

Classic fish "He", also known as "Hwe" and "Ho", is prepared using soy sauce and rice wine.

So, if you properly prepare delicious pickled pike, then you will have at your disposal the best snack for beer, a full-fledged second course, or just a “delicacy” for those who appreciate pickling.

By the way, standard pickled products leave the table better in the winter than at other times of the year, but this statement does not apply to pike at all.

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Marinated fish, a dish known to everyone who has not tried it as a main dish, hot with mashed potatoes or as a cold appetizer.

A universal dish that is suitable for both the festive table and the everyday menu.

Very easy to prepare, does not require any special ingredients, is quick to prepare and very tasty.

To prepare it, you can take almost any fish, preferably, of course, one that has few small bones, sea, river, fresh, salted, although then first you will need to soak it from salt.

The remaining ingredients are onions and carrots.

Classic marinated fish recipe

The simplest recipe since our grandmothers

We will need:

• fish fillet, cut into portions 400 g
• one large onion
• 4 – 5 carrots
• tomato paste, can be prepared with tomatoes or a mixture of tomato paste and tomatoes
• vinegar,
• salt,
• pepper

Cut the onion into half rings, or finely cubed, in general, as you like or are used to

Grate the carrots on a coarse grater; it is better, of course, to cut them into thin strips

Salt and pepper the fish pieces on both sides, roll in flour

Heat the vegetable oil in a frying pan and lay out the fish, fry on both sides, there is no need to bring it to readiness, it is enough for it to set with a light crust

Remove the fried pieces, add vegetable oil if necessary and fry the onion until transparent

Add carrots and fry along with onions

Add tomato paste with tomatoes; if you use only tomato paste, you need to dilute it with water until it becomes sour cream; if you use only tomatoes, it is better to remove the skin and finely chop or grind through a meat grinder

Let fry a little, add water so that the onions and carrots are covered with water, add a bay leaf, a few black peppercorns, salt and add sugar to taste, let simmer for a couple of minutes

Add a little vinegar, now look at your taste preferences, if you have a marinade with tomatoes, then they already give off sourness, so try the marinade, adjust to taste, for spiciness you can add a little red pepper.

Place the fried fish pieces in the marinade and distribute them so that the vegetables are under the fish and above the fish; if you have a lot of pieces, you can lay them out in layers

Add water to the top layer of vegetables, cover with a lid and simmer until the fish is ready for 5 - 10 minutes, it depends on the size of your pieces.

When ready, transfer everything into a saucepan, let it brew for a bit, you can eat it hot with a side dish, or you can let it cool, put it in the refrigerator and serve as a cold appetizer.

Cooking fish in the oven is very simple and won’t take you much time.

Everything you need to prepare it. This recipe uses coho salmon fish, but you can use any fish, as long as it is firm and without small bones

First, you need to cut the coho salmon into steaks and add salt to the flour

Then roll the steaks on both sides in flour.

Then they need to be fried on both sides in vegetable oil in a frying pan until golden brown.

Cut onions into half rings

Grate carrots to prepare Korean carrots

Fry the onion in vegetable oil until transparent and add the carrots

Since carrots require a lot of oil when frying, I advise you to add a couple of tablespoons of vegetable oil

Add 2 cups of boiled water, 3 - 4 tbsp. spoons of tomato paste

Mix everything, add salt, sugar, black peppercorns, bay leaf and cloves

Mix everything well again, add another glass of water, simmer over low heat with the lid closed for 10 - 15 minutes

When the marinade is ready, put half of the marinade in a baking dish

Place fish on top

Spread the rest of the marinade onto the fish, cover the top with foil and place in the oven preheated to 180 degrees for about 40 minutes.

The marinated fish is ready, the aroma is amazing, it can be served hot, but it is especially tasty when it cools down and sits in the refrigerator for about 8 hours, then it will be an excellent appetizer for any table.

Watch the video on how to cook marinated fish according to Lazerson’s recipe

Video recipe for cooking marinated fish in a slow cooker

Ingredients:
Pike – 1 Kilogram
Carrots – 1 piece
Onion – 1 piece
Peppercorns – 3 pieces
Bay leaf – 1 piece
Salt - To taste
Tomato paste - 2 tbsp. spoons
Apple cider vinegar - 2 tbsp. spoons
Sugar - 1 tbsp. spoon
Vegetable oil - 3 tbsp. spoons
Wheat flour - 3 tbsp. spoons

Number of servings: 2

How to cook "Pike with carrot and onion marinade"
1. Prepare all the necessary ingredients. Peel the carrots and onions, clean the pike, remove the entrails.
2. Cut the pike into small pieces, dip in flour mixed with a little salt, and fry in vegetable oil in the same way as you usually fry fish.
3. Now let's make the marinade. Cut the onion into small cubes and fry in vegetable oil until transparent.
4. Then add the carrots grated on a coarse grater. Cook over medium heat for a couple of minutes, then cover the pan and cook over low heat for 10 minutes.
5. Add tomato paste, bay leaf, salt and peppercorns.
6. Add a glass of water and sugar, stir and cook covered for 20 minutes. After this time, remove the pan from the heat, remove the bay leaf and add apple cider vinegar to the pan, stir.
7. Place the fish in a bowl or mold and place the marinade on top. Place the fish in the refrigerator overnight.
8. Already in the morning you can enjoy the extraordinary taste of fish!