Marinated fish is an old dish and well known to Russian people. Previously, it was served in canteens and restaurants, and every housewife knew how to prepare this simple and tasty recipe. The dish was especially popular in regions where there are large rivers or the sea.

It is best to use sea fish under marinade, but river fish will also work. It is recommended to take white fish - pike, hake, pollock, cod.

It is also advisable that the fish does not have small bones - this can ruin all the pleasure of eating the dish.

How to cook marinated fish? Read more about this. Below are three simple recipes and helpful tips for preparing this delicious dish.

Utensils for preparing fish in marinade

To prepare this hearty dish, it is better to use a glass, ceramic or earthenware bowl. A frying pan with a ceramic coating is useful for frying fish. If the frying pan is deep, you can prepare the marinade in it.
Some recipes suggest not frying fish pieces, but stewing them. It is more convenient to do this in a clay pot, but you can also use an ordinary saucepan.

So, to prepare the dish you will need:

• Frying pan with a ceramic coating (you can take a Teflon one)
• Deep glass bowl
• Board for cutting vegetables and fish
• Sharp knife
• Wooden spatula for stirring marinade

Advice! Give preference to dishes made from natural materials (wood, glass, ceramics). It will make the dish more juicy, tasty and rich, and any recipe will sparkle with new colors.

A simple classic marinated fish recipe

This recipe does not require much time or labor. All products for its preparation are simple and accessible to any housewife. This recipe is called “classic” because it is most often mentioned in cookbooks and TV shows.

Ingredients

Advice! Tomato paste can be replaced with juicy tomatoes, but then the dish will turn out less rich and piquant.

2. Cut the fish fillet into pieces as shown in the photo. Place them in a bowl, add salt and pepper. Leave the fish to sit for about 10-15 minutes. During this time it should be salted.




3. Next, roll the fillet pieces in flour and place in a heated frying pan. The fish must be fried in oil until cooked.
4. Then remove the fish from the heat and cool.







5. Now you can start preparing the marinade. Wash and peel the carrots and onions well. Cut them into small pieces or strips. Carrots can be grated on a coarse grater.
6. Next, place the vegetables in a deep frying pan or saucepan and fry in hot oil. Add tomato paste and spices to the mixture and simmer covered for about half an hour. Be careful not to burn the roast! At the end of cooking, pour a glass of water into the saucepan (alternatively, you can use fish broth) and wait until the marinade boils. Add salt and sugar.




8. Pour the resulting marinade over the fried fish and leave in the refrigerator for several hours. You can let the dish sit overnight.



9. It is advisable to serve the dish cold. Before serving, sprinkle the fish with herbs.

White fish in white marinade

This recipe does not have such a bright taste as the previous one, but it will also find its fan among your household.

You will need:

• White fish fillet – 0.5 kg;
• Carrots – 2 pieces;
• Onion – 1 piece;
• Parsley root – 1 piece;
• Vegetable oil;
• Flour for breading;
• Vinegar 3 percent – ​​100 ml;
• Water or broth – 300-350 ml;
• Spices (cloves, tarragon root, bay leaf);
• Salt, sugar, pepper.

Advice! Tarragon root and parsley root can be purchased at large supermarkets or markets.

1. Cut the fish into large pieces (photo in the previous recipe), pepper, salt and let it brew for 5-10 minutes. Next, roll it in flour and fry in a frying pan.
2. Cool the fried fillet and prepare the marinade.
3. Coarsely chop the onion and grate the carrots. Chop the herb roots with a knife so that there are no large pieces in the dish. Then fry the vegetables in vegetable oil, add sugar, salt, spices, vinegar and add water (broth).
4. Boil the marinade for 15-20 minutes and cool.
5. When both the fish and the marinade have cooled completely, combine them: place the fillet pieces in a glass or ceramic bowl and pour in a mixture of vegetables and broth.
6. Place the dish in the refrigerator and serve after a few hours.

Fish with mustard marinade

Unlike the classic one, this recipe does not involve the use of vegetables. The fish is fried in a light sauce.

You will need:

• Fish (for example, flounder) – 0.5 kg;
• Mustard – 2 spoons;
• Vegetable oil - for frying;
• Flour – for breading;
• Salt;
• Greenery.

Advice! It is better to take mustard sauce rather than mustard powder. If you decide to use mustard powder, you should dilute it with water, add vinegar, lemon juice and salt to make a spicy sauce.

1. Cut up the fish. If you are using a carcass, cut off the fins, clean the scales and remove the entrails and bones. If you have fillet, then it will be enough to rinse it under water and check for the presence of unwanted bones.
2. Cut the fish into large pieces. Spread mustard on each piece and place everything in a bowl. Leave the fish for a few minutes. She must insist.
3. Pour oil into a frying pan and heat it. Dip the fish in flour and place in a frying pan. Fry on each side for a few minutes until done.
4. Now place the fish on a plate and sprinkle with herbs. It can be served at the table.

There are several rules and subtleties of preparing marinated fish. Many of them are listed below:

1. To prepare the dish, you can use both fresh and frozen fish. If you choose frozen, then keep in mind that it cannot be bent or crushed, as this will make the structure of the product fragile. The fried fish will fall apart.
2. Before frying the thawed fillet, you need to salt it and leave it for 10-15 minutes. Thanks to this, the fillet will not crumble when you turn it over in the pan.
3. Fresh fish should have clear, not cloudy eyes, shiny even scales, and pink gills. It should not give off an unpleasant odor. Choose a carcass so that the meat is elastic.
4. If you use horse mackerel or mackerel for cooking, it is better to boil them rather than fry them. It is better to fry cod, pike, hake, and flounder in oil.
5. If you decide to boil the fish before marinating, rather than frying it, then remember that small pieces should be boiled in hot water, and large pieces should be placed in cold water.
6. Large pieces can be boiled in water with added milk. Then the taste of the dish will be delicate and the consistency will be soft.
7. Also, the fish will acquire a softer consistency if you do not fry it in oil, but steam it for 15 minutes.
8. To prevent the specific smell from permeating the entire kitchen when frying fish, you need to put a few slices of raw potatoes on the frying pan.
9. Marinated sea fish tastes better, but you can also prepare the recipe with river fish.
10. The more oil you add to the marinade, the heavier and richer the dish will be.
11. Do not allow the vegetables to be too fried, this will give an unpleasant color and taste to the dish.
12. The dish should steep for 3-4 hours, but it’s better if it sits in the refrigerator overnight. During this time, the fish will be saturated with the juices of vegetables and spices and will become much tastier and richer.

Marinated fried fish, unfairly forgotten, is returning to our tables. Housewives love this recipe for its simplicity and unusual taste. The advantage of this dish is that it can be served both hot and cold. It can also serve as an appetizer and as a main dish.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Whatever dish we prepare, to make it tasty, we always need the addition of various spices, herbs, and vegetables. A specially prepared marinade will help enhance the taste of fish dishes. It has many varieties. It all depends on the cooking method: in the oven, on the grill, pickling or stewing. The classic fish marinade is suitable for marinating sea and river fish, delicious red salmon, trout and any other.

How to prepare marinade for fish

Marinade helps to reveal the taste of the product, but since there are many recipes and as many taste preferences, the sauces are different. With their help, the dish can be made spicy, spicy, sweet and sour, lightly salted or well salted. How to marinate fish depends on the recipe. The product can be soaked in marinade in advance, or cooked all at once, poured with marinade at the end of frying or just before serving. Recipes for canning are very different from those needed to prepare a dish for lunch or dinner.

For frying

If you often cook fried foods, try different sauce recipes. In this case, even the same product cooked in a frying pan will have different tastes and your family will never get tired of it. For better impregnation, it will take at least half an hour. After you dip it in the prepared mixture, it is best to keep the carcass in the refrigerator. Products such as lemon, which is often used to add zesty flavor to the sauce, can be added immediately during frying.

For pickling

Products intended for long-term storage require brine preparation according to completely different recipes. The main component in them is salt, which preserves the product. Depending on its quantity, the finished dish will be salty or lightly salted. You can add lemon and other spices to it, such as cloves, peppercorns, coriander, to give the pickle the desired taste. The method of preparing fish with marinade for salting depends on how long you are going to store it. There are many delicious express methods with step-by-step photos.

Fish marinade recipes

Although there are a lot of different marinade options, choosing the right one is not difficult. Photos of the finished dish show the result. To do this, you just need to choose a processing method:

• To obtain a lightly salted product, you will need a minimum of ingredients, mainly salt, pepper, and lemon. For long-term storage, the carcasses will have to be filled with oil.
• For red varieties, lemon, olive oil, wine, and balsamic vinegar are often used.
• Red onions, tomatoes, and sesame will add flavor to river and sea fish on the grill.
• In the oven or microwave, carrots, onions, tomato puree, any vegetable marinade, and mayonnaise are suitable for any type of fish.
• Cinnamon, thyme, and sage are suitable for cold or hot smoked products.

With carrots and onions

• Cooking time: 60 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 112 kcal.
• Purpose: for lunch.
• Cuisine: Russian.

The two most common ingredients that can always be found in any kitchen are onions and carrots. You can make a wonderful marinade from them. Pollock, hake, and mackerel go well with it. This recipe has been used for decades due to its simplicity and excellent taste. In addition, you don’t have to spend a lot on it. Fish marinated with carrots and onions is suitable for both frying and stewing.

Ingredients:

• fillet – 400 g;
• onions – 1-2 pcs.;
• medium-sized carrots – 5 pieces;
• tomato juice or tomato sauce – 3-4 tbsp. spoons;
• peppercorns - to taste;
• bay leaf – 2 pieces;
• sugar – 1 tbsp. spoon;
• vinegar - optional.

Cooking method:

1. Grate the carrots on a coarse grater, cut the onion into half rings.
2. Fry the onion in a spoon of vegetable oil until transparent. This takes about 1-2 minutes, then add the carrots. Sauté for another 3-4 minutes.
3. Pour in tomato paste diluted with water to the consistency of sour cream. Simmer for a couple of minutes, then add water to make it a little thinner.
4. Add spices, salt, sugar.
5. Taste the sauce and add 1 teaspoon of vinegar if desired.
6. The sauce is ready. It is necessary to simmer the product, previously fried in flour, in it, then put it in the refrigerator for a couple of hours so that the dish infuses.

White marinade

• Number of servings: 5 persons.
• Calorie content of the dish: 15 kcal.
• Purpose: for lunch.
• Cuisine: Russian.

The white marinade makes the dish almost delicious. It will be a wonderful decoration for the holiday table, but you need to prepare it at least a day before serving. The white marinade recipe is suitable for meaty carcasses, choose which ones yourself. The unusual thing about this cooking option is that the carcasses, after lying in the liquid, become as if covered with jelly fish broth. This amount of marinade is enough for 1 kilogram of product.

Ingredients:

• water – 1 l;
• vinegar 6% – 200 ml;
• sugar – 1 tbsp. spoon;
• bay leaf – 2-3 pcs.;
• salt – 1.5 tbsp. spoon;
• black pepper – 10 pieces;
• cloves - 7 pieces.

Cooking method:

1. Boil water, then add all the other ingredients to it.
2. For those who like a more spicy taste, you can increase the amount of pepper.
3. Boil the water for 1 minute, then slowly pour in the vinegar.
4. The finished product can be used as a marinade for fried fish.
5. The liquid should cover the carcasses no more than 0.5 centimeters.
6. All together you need to boil for about 2 minutes, then let the dish cool and put it in the refrigerator for about 12 hours.

With soy sauce

• Number of servings: 5 persons.
• Calorie content of the dish: 125 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Soy sauce didn't come into use very long ago, but quickly became a more palatable substitute for vinegar. Marinades with the addition of this component will cope not only with enhancing the taste of fish, but also of any other dishes, for example, barbecue. Fish soaked in marinade with soy sauce can be cooked in any desired way: using a steamer, frying in a pan or grilling. The prepared sauce should only lightly cover the carcasses, otherwise they will come out too salty. If you don't like basil, you can add coriander, rosemary, dill, ginger, parsley or any other seasoning instead.

Ingredients:

• soy sauce – 100 ml;
• lemon – ½ piece;
• garlic – 1 clove;
• sugar – ½ teaspoon;
• dried basil - ¼ teaspoon;
• ground pepper - ¼ teaspoon.

Cooking method:

1. Grind the garlic in a mortar or pass through a press.
2. Mix the sauce with pepper, basil, sugar.
3. Squeeze lemon juice on top.
4. Add garlic to the total mass.
5. After this, you can rub the carcasses (about 800 g) with the marinade, then leave to soak for 30 minutes.

For red fish

• Cooking time: 10 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 141 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Red fish will become as appetizing as in the photo in culinary magazines if you prepare a tasty and spicy marinade. Rolled in this sauce, it is perfect for grilling and will become a serious competitor to any other dish made on the fire. Marinade for red fish according to this recipe is suitable for 4 carcasses. After you peel and rinse them, make small cuts all over the surface. Then the fish under the marinade will be better soaked.

Ingredients:

• olive oil - 2 tbsp. spoons;
• lemon – 1 piece;
• salt - to taste;
• spices - to taste;
• marjoram – 1 bunch.

Cooking method:

1. Zest the lemon and squeeze the juice into a bowl. It is recommended to cut the remaining lemon and add it to the fish later.
2. Grind the marjoram.
3. Mix fresh herbs, spices, salt with lemon, pour in 2 tablespoons of oil.
4. Rub the carcasses with the resulting sauce and place in the refrigerator for 30 minutes.
5. While grilling, baste the fish periodically with the marinade.

For steamed fish

• Cooking time: 30 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 103 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

A double boiler does an excellent job of cooking fatty fish, which is better not to fry, so as not to add even more calories to it. Steamed recipes are suitable for those who are on a diet, and the delicious marinade makes the fish so that you will not be able to tear yourself away from it. This recipe for marinated fish gives the dish a slight sourness not only due to the lemon often used with fish. This task will be assigned to the healthy cranberry.

Ingredients:

• cranberries - 1 tbsp.;
• salt – 1 teaspoon;
• lemon – ½ piece;
• seasoning - optional.

Cooking method:

1. Place cranberries, fresh or frozen, in a saucepan and mash.
2. Squeeze the juice of half a lemon onto the berries, add salt, and stir.
3. Rub the prepared marinade over cleaned, washed and dried carcasses with paper towels.
4. The marinating time is 1 hour, after which the fish must be placed in a double boiler for 30 minutes.
5. The indicated amount of sauce is suitable for 3-4 medium-sized carcasses.

Do you love fish as much as I love it? I prefer fish dishes for their unique taste and, of course, for their incredible benefits. Everyone knows the fact that fish is a very healthy product and by adding it to your diet, you are taking an important step towards health and longevity. Many people are accustomed to cooking fish as a second hot dish, but today I want to bring to your attention a simple recipe for a cold appetizer - fish marinated with carrots and onions. So, let's get ready!

Ingredients

To prepare fish marinated with carrots and onions you will need:
300 g fish fillet;
2 onions;
2 carrots;
2 tbsp. l. vegetable oil;
2 tbsp. l. tomato paste;
2 tbsp. l. vinegar;
1 tbsp. l. flour;
1 tbsp. l. sea ​​salt;
5 black peppercorns;
2 bay leaves;
a pinch of granulated sugar.

Cooking steps

Cut the fish fillet into small pieces, roll them in flour and fry (I made a more dietary option - boiled the fish fillet with salt). Then cool.

Use a fork to separate the boiled fish fillet into small pieces.

Grate the carrots on a coarse grater.

Cut the onion into half rings.

Place the onions and carrots in a small saucepan or stewing dish, add bay leaf, black pepper, a little water and simmer for 15 minutes.

Add granulated sugar, salt, tomato paste, water (if necessary).

Stir and simmer for another 7 minutes.

Finely chop the dill.

Add vinegar to stewed vegetables. Mix. Add pieces of fish and dill to the prepared carrot and onion marinade. Cover with a lid and simmer over low heat for another 10 minutes. Cool.

Serve the fish marinated with chilled carrots and onions, garnished with a sprig of herbs.

Bon appetit!

Eat with pleasure!!!

One of my family’s favorite fish recipes is fish marinated with carrots and onions. I remember how, as a child, my mother cooked fish with a marinade of carrots and onions, and we, enjoying the amazing aroma from the oven, eagerly looked into the kitchen - when would we be called to the table...

Perhaps this dish can be put on a par with classic Soviet-era recipes such as Olivier, Mimosa and Prague Cake - their popularity can only be envied.

Without exaggeration, one can say about this mother’s dish: “you’ll swallow your tongue with marinated fish.” I cook the recipe for marinated fish with carrots in the classic version quite often, especially in winter. For fish fried under marinade to turn out tasty, you only need one condition: the fish fillet must be boneless. Cooking fish with marinade is not a complicated process: all the ingredients are available, and the process does not take much time.

I have tried marinated fish in the classic version in many places: in a factory canteen, in sanatoriums, in pioneer camps, in cafes... but the most delicious marinated fish is obtained according to my mother’s recipe. Moreover, cold fish with a marinade of carrots and onions seems to me tastier. I really hope that you will also like my humble recipe for marinated fish with carrots.

Ingredients:

• 1 kg of catfish fillet (hake, pollock, perch, etc.);
• 2 eggs;
• 2 bay leaves;
• 0.5 cups flour;
• 1/3 cup vegetable oil;
• 2 large onions;
• 2 large carrots;
• 4 tablespoons of tomato sauce;
• 1-2 bay leaves;
• 6-8 black peppercorns;
• salt and pepper to taste.

How to cook marinated fish:

Cut the defrosted fish fillet into approximately equal, not very large pieces (4-5 cm).

Salt and pepper the fish pieces to taste.

In a separate container, beat eggs with salt and pepper.

Pour flour onto a plate.

First roll each piece of fish in flour.

And then dip it in the egg.

Place the fish pieces in a well-heated frying pan with vegetable oil.

Fry the fish fillet on each side until golden brown.

Peel the onion and cut into half rings.

Peel the carrots and grate them on a coarse grater.

Saute the carrots in vegetable oil until soft, for 10-12 minutes.

Transfer the carrots from the pan to a large bowl.

Fry the onion in vegetable oil over low heat until light golden brown, also 10-12 minutes.

Add onions to carrots and tomato sauce.

Salt and pepper the onions and carrots to taste and mix.

Place the fish in one layer in a baking dish. There is no need to grease the mold with oil first.

Place vegetables on top of the fish layer in a baking dish.

Top with bay leaf and peppercorns.

Cover the pan with a lid and bake for 20-25 minutes in an oven preheated to 180 degrees.

1. I use cod fillet for this recipe, but you can choose the fish to your own taste. You can cook fish steaks in the same way, for example, simple pollock, but I don’t like to remove the bones, so I immediately take the fillet.

I choose a freshly frozen product that has not been subjected to numerous freezing and has not lost its benefits and taste. Share what kind of fish did you use?

When fried, fish may begin to fall apart, especially when it comes to fresh products. To avoid this, I take half a teaspoon of salt and mix it with water (about 50-100 grams is enough).

I stir and pour the resulting brine over the fish. I leave it to soak for 5-7 minutes.

2. At this time, I peel and wash all the vegetables well. I add bell pepper at my own discretion, so you can exclude it from the recipe if you are individually intolerant.

I cut the onion into thin half rings and put it in a bowl.

3. I cut the carrots into thin strips so that the dish is not only tasty, but also attractive. If you don’t have the time or desire for this, just grate it on a coarse grater. I also put it in a separate bowl.

4. I take sweet, rich red bell pepper, which will add color to the finished dish. I cut it into thin, beautiful strips. I pour the slices into the third bowl.

I remove the core from the tomatoes. Good, tasty tomatoes can be difficult to find in winter, so you can replace them with tomato paste or tomatoes in their own juice.

5. Place a frying pan on the stove and heat the vegetable oil on it.

6. Drain the water from the fish and sprinkle it with lemon juice to get rid of the strong smell.

I dry each piece of fish with a paper towel, roll it in and place it on a hot frying pan. We don’t fold the pieces tightly, it’s better not to be lazy.

7. Fry everything in two steps. I cook with the lid open over medium heat on both sides until golden brown.

8. I start cooking vegetables in another frying pan. I pour vegetable oil on it and heat it up.

I start frying vegetables with onions. It is enough to cook it for half a minute until translucent.

10. Then I reduce the heat to low and place the tomato halves on top of the mixture of carrots and onions.

11. Cover everything with a lid and leave for a couple of minutes. During this time, the skin will come off and I can easily remove it.

12. After a couple of minutes, I open the lid and put the tomatoes in a bowl to cool a little. Add bell pepper to the pan and turn up the heat again, setting it to medium.

13. At this time I peel the tomatoes.

14. I cut them into medium-sized cubes.

15. I add the tomatoes to the rest of the vegetables in the frying pan and add seasonings and sugar. To add sourness, you can add a little vinegar or salt, but this is at your discretion. How to make a more multifaceted and strong taste?

16. Mix everything thoroughly, cover with a lid and leave to simmer over low heat for 3-5 minutes.

17. Now the stewed vegetable mixture is divided into two parts. I take another frying pan and put some of the marinade on it, creating a cushion for the fish. Fried fish is laid out on top of it.

18. Cover the fish with a “blanket” of the remaining marinade.

19. Pour some boiled water into the frying pan.

20. Leave everything to simmer together over low heat under the lid for 10 minutes. You can also finish it in the oven.

21. After this time, I turn off the stove and remove the lid. To use fish as a hot dish, just leave it to sit for an hour and you can serve.