Andrey Shalygin: is in constant demand among readers of our portal, so this time we will share more different fish recipes - traditional, exotic and not so much. The most popular recipes among our subscribers are baked goose and baked duck, requested for the holidays, but throughout the year, baked fish has the greatest daily demand (all these recipes can be found in the Cooking feed at the link above).

And since everyday demand dictates the greatest preferences, then traditional camp ones immediately stand out among them - fish baked on a stone, in clay, ash, paper, foil, and so on. Well, we also decided to complement the picture with such exotic recipes as fish with cornflowers, lungwort, in horseradish sauce, and so on, as well as remind the classics of fried fish and crucian carp in sour cream for those who have heard but not yet tried.

Fish baked in clay

Make a bonfire. Gut the fish, leaving the scales behind. Rub the inside of the fish with salt, put onions, peppercorns, and bay leaves inside. Coat the carcass with clay with a layer of 3-4 cm and cover it with hot coals for 25-30 minutes, light a fire on top. There is no need to clean the finished fish, as the scales fall off along with the clay. Some fishermen pre-wrap the fish in cabbage, burdock, nettle, and wild currant leaves. In this case, the cooking time increases to 40-50 minutes.

Fish fried in clay Rub the prepared fish with salt inside and out, coat with oil, wrap in maple leaves, and then in a clean rag soaked in vegetable oil, tie with twine, coat with clay and put in hot ash. Carefully turn over from time to time. The readiness of the fish can be determined by the cracking of the clay.

Fish baked in ash

Make a bonfire. Do not gut the fish, but rub it with salt against the scales. Cover the coals with ash, place the fish on the ash, cover it with ash and cover it with coals. The fish will be ready in 25-30 minutes.

Fish baked in paper

Light a fire on the sand. Gut the fish, do not remove the scales, rub the inside with salt, add spices. After the fire heats the sand well, bury the fish in it, wrapped in several layers of wet paper, and light a fire on top. The dish will be ready in 40-50 minutes. You can cook fish in the hot coals of a fire in the same way.

Fish cooked in foil

Gut the fish, remove its scales, cut off the head and tail, rinse, and rub the inside with salt and pepper. Add oil, place on a double sheet of aluminum foil and wrap. Place the foil with the fish on the hot coals of the fire, turn it over after 5-6 minutes, and after the same time the fish will be ready.

Fish baked in sand (earth)

Build a fire on a mound of sand. Clean the fish, gut it, rinse and add salt. Place a little onion, pepper, bay leaf inside it, wrap it in clean paper (preferably in a clean white rag soaked in oil) and bury it in the sand. Light the fire again. After 20-30 minutes the fish will be fried. Fish can be buried in sand without heating it first. In this case, the fish will cook a little longer.

Stone baked fish

It is necessary to select a flat stone slab. Then heat it well over the coals of the fire and put the prepared (gutted, salted, with spices in the abdominal cavity) fish on it. After about 15 minutes, the carcass must be turned over. After another 15 minutes the fish will be ready.

Fish on a spit

Gut the fish, do not remove the scales, cut lengthwise and then crosswise into portions, add salt and string on a skewer or rod interspersed with onions and pieces of lard. Place the ends of the skewer over the coals on stands. Set the distance to the coals to be at least 5 cm. Fry the fish for 8-10 minutes, turning the carcass from time to time.

Fried fish

Clean the fish from scales, gills and entrails (it is better to remove the head), rub it with salt outside and inside, and pepper it. Make a fire, heat a baking sheet well, pour sunflower oil on it so that it spreads all over the bottom, and put large fish, cut into pieces, small ones - whole. Fry the carcasses until a red-golden crust forms, reduce the heat or finish frying over coals. Before placing the fish on a baking sheet, it is usually coated in flour or breadcrumbs. You can also salt not the fish, but the oil or flour in which it is fried. And if you make deep cuts about a centimeter wide on the sides of the fish with a sharp knife, then the small bones, chopped into pieces, will not annoy you while eating. For fried and cooked fish in other ways, a good side dish would be boiled potatoes, fresh vegetables and herbs.

Fried fish with eggs

The fish is cleaned of scales, gills, entrails and head, washed and salted. Light a fire, heat a baking sheet, pour in oil and add pieces of fish. Shortly before the fish is ready, pour eggs onto the fish and add salt.

Fish cooked with sorrel

The fish is cleaned of scales, gutted, washed, cut into pieces, salted, peppered, rolled in flour and fried together with onions until golden brown. The sorrel is sorted out, washed, finely chopped and placed in a pot, poured with a glass of water or fish broth and boiled under the lid for 5 minutes. The resulting broth (along with sorrel) is poured over the fried fish and cooked under the lid until tender.

Stewed trifle

Small fish (bleaks, ruffs, etc.) are gutted, the heads are removed, and the scales are left behind. The ruffs' spiny fins are cut off, washed and placed in one row at the bottom of the pot. Season with salt, add sliced ​​onions, peppercorns, bay leaves and lightly pour in sunflower oil. So, layer by layer, fill the pot, add vinegar, cover tightly with a lid and place on low heat. After three hours they try: if the scales and bones have not dissolved, cook for another 1.5-2 hours. You can add thinly sliced ​​beets and carrots to the onions.

Boiled-smoked fish

Pour water into the pot, salt well, hang over the fire and bring to a boil. Rinse the cleaned fish, string several pieces through the gills and mouth onto a thin rope and immerse in boiling water for 10 seconds. Having tied the fish in several places with thin twine, hang it on the prepared crossbar on the side of the fire where the wind carries hot smoke, and hold it until the fish becomes golden and soft. This process lasts no more than 30 minutes.

Small fish stewed with vegetables

Place layers of onion, thinly sliced ​​beets and carrots, cleaned and well-washed fish, bay leaf, salt and pepper, then onion again in a pot. Pour everything (based on 1 kg of fish) with 1 glass of water and 0.5 glasses of sunflower oil, add salt and simmer for 3 hours in a closed pot.

Boiled crucian carp

Salt the cooked fish and refrigerate for 30 minutes. Grind the browned flour with butter, dilute with hot water (0.5 cup) and cream. Bring the liquid to a boil, add fish and onion. Season the dish with salt and ground pepper. Boil until done, covering the pot with a lid. You need to remove the onion from the finished broth. Serve boiled potatoes as a side dish. Small crucian carp are boiled whole, large ones are cut in half.

Boiled crucian carp in sour cream sauce

Prepare the fish, add salt, place on a baking sheet, add hot water (so that the fish is covered only 1/3). Add salt, bay leaf, cumin, onion cut into 4 parts and a bunch of parsley and dill, cook until tender. Add a few tablespoons of fish broth, ground crackers, salt to the sour cream, put on fire and, stirring, cook until the sauce thickens. Place the fish in a bowl, pour over the sauce, and garnish with sprigs of herbs. Place boiled potatoes around. Serve fresh cucumbers and tomatoes separately. Large crucian carp are cut in half, small ones are boiled whole. The sauce can be additionally seasoned with ground nutmeg to taste. 500-600 g fish, 2 bay leaves. 1 onion, caraway seeds (on the tip of a knife), 150 g sour cream. 1.5 tbsp. l. ground crackers, salt and herbs to taste.

Fish boiled in parchment

Cut the bream or cod fillet into pieces, pour in salted water for 5 minutes (1 tablespoon of salt per glass of cold water), then remove and let the water drain. Place fish fillets on greased parchment paper. Place oil mixed with pepper, grated carrots and onions on top of the fish, sprinkle with lemon juice or diluted acid and sprinkle with finely chopped herbs. After this, fold the edges of the paper into a bag, tie it with twine, place it in a cauldron 2/3 filled with boiling water, and cook for 15 minutes over low heat. Remove the finished fish from the bag and place in a bowl along with the sauce. 500 g fish, 7 carrots, 1 onion, 1 tbsp. l. lemon juice, 2 tbsp. l. oils, salt.

Fried fish

Salt fillet or semi-finished fish, sprinkle with pepper, roll in flour and fry in oil. Pour oil over the finished fish and sprinkle with finely chopped parsley or dill. As a side dish you can serve fried potatoes, sauerkraut salad, cucumbers (fresh, salted), tomatoes. 500 g fillet, 5 tbsp. l. vegetable oil, 3 tbsp. l. wheat flour, salt, pepper.

Fish in breadcrumbs

Wash the prepared fish fillet or semi-finished product, dry it on a napkin, add salt, sprinkle with pepper, roll first in flour, and then, after moistening with an egg diluted with milk (1/4 cup milk for 1 egg), roll in breadcrumbs. Fry the fish in oil and serve with lemon slices, garnish with parsley branches. Garnish: salad, soaked apples, mashed potatoes (from potato flakes). 500 g fillet, 0.25 cups milk, 1 lemon. 0.5 cups breadcrumbs, 1 egg, 2 tbsp. l. flour and 0.5 cups of fat, salt.

Pike in horseradish sauce

Prepare a decoction of vegetables, onions, seasonings. Strain it through cheesecloth and cool. Take one glass of broth to prepare the sauce. Separate the fish, cut into pieces and place in a large shallow pot. Pour in the cold broth and cook for about 30 minutes. Add salt to taste. Sauce: Prepare a light roux from butter and flour. Dilute it with a glass of broth, add grated horseradish, salt to taste, sour cream, a little sugar and lemon juice. Stirring, bring the sauce to a boil. Place the pike pieces in a bowl so that you get a whole fish, and pour in a small amount of sauce. Garnish: boiled potatoes. 1.5-2 kg of pike, 2 onions, 1 carrot, 1 celery and parsley root, 3 black peppercorns, 1 tsp. sugar, 2 tbsp. l. butter, 1.5 tbsp. l. flour, 2 tbsp. l. grated horseradish, 1 cup sour cream, 0.5 lemon, salt.

Bream in Russian

Peel the bream, rinse, cut into pieces, add salt, pour boiling wine vinegar and keep in a container with a lid. Then remove the fish. Separately cook the broth from parsley roots, onions, leeks or green onions. Place bay leaf and pepper in it and cook for 15-20 minutes. Strain the broth and pour it over the fish. Cook over high heat in an open container for 20-30 minutes. Serve in a bowl, add lemon slices, grated horseradish, mixed with grated apples, adding vinegar and sugar to taste, adding a little broth in which the fish was cooked. 1-1.5 kg of bream, 0.5 l of wine vinegar. 1 parsley root. 1 onion. 2-3 bay leaves. 10-15 black peppercorns, 1 lemon. 3 tbsp. l. horseradish. 3 apples. 1 tsp. sugar, salt to taste.

Carp in milk sauce

Heat the milk in a pot, chop the onions, carrots, add seasonings and let it boil. Clean the fish and cut into pieces. Place in boiling milk and cook for 15-20 minutes, not allowing the liquid to boil away. Place the finished fish in a bowl, pour over the sauce and let cool. 800 g carp, 2-3 glasses of milk. 1 onion, 1 bay leaf. 3-4 peppercorns, 1 carrot, salt to taste.

Fish in white sauce (dietary)

Prepare fish (perch, cod, pike perch, pollock, hake, etc.) - remove bones, remove skin and fillet. Place the fillet in a wide cauldron greased with butter, sprinkle with lemon juice or citric acid solution, add salt, add water or broth made from the head, skin and bones of the fish. Cover the pot with a lid and cook for 20 minutes. When the fish is ready, drain the broth and prepare a white sauce from it. You can pour an egg yolk, previously diluted with milk, into the hot sauce and quickly stir. Pour white sauce over the fish and serve with boiled potatoes. Prepare white sauce: cool a little broth intended for the sauce to 50 degrees, add sifted wheat flour into it and stir so that there are no lumps. Bring the rest of the broth to a boil, pour in the diluted flour, stir and cook for 15 minutes. Add salt, then boil the sauce. Add small pieces of butter to the hot sauce, add lemon juice and stir. Store the sauce in a sealed container. 600-800 g fish fillet. 50 g butter. 1 lemon. For the sauce: 600-800 g of broth. 1.5-2 tbsp. l. flour. 30 g butter. 250 g milk, 3 eggs, salt to taste.

Boiled fish in egg-butter sauce

Cut prepared fish (hake, perch, cod, pike perch, mackerel) into portions, add roots, salt, spices and cook for 20-30 minutes. Pour the boiled fish with a sauce made from hard-boiled and finely chopped eggs mixed with melted butter. 600-800 g fish. 1 onion, 1 carrot, 1 parsley and celery root, 5-6 black peppercorns. salt. For the sauce: 150 g butter. 5 eggs, salt.

Catfish (pike) steam

Cut the fish into fillets without skin and bones, place in a greased bowl with the skin side on. Add broth or water (1.3 cups per 1 kg of fish), add parsley roots, celery, onion, bay leaf, pepper, salt and simmer covered for 15-20 minutes. Serve with boiled potatoes, porcini mushrooms, tomato sauce. Pike is prepared in the same way. 600 g fish, 300-400 g sauce. 1 onion, 1 celery root and 1 parsley root. 1 bay leaf, 3-4 peppercorns, salt.

Carp (tench, pike) stewed

Clean the carp from scales, remove the entrails, cut off the head, fins and tail, rinse, cut into pieces and place on a baking sheet, add sauteed onions, tomato puree, bay leaf, pepper, salt, a little vegetable oil, then simmer for 20-25 minutes. Place 2 pieces of prepared carp into a plate and pour over the sauce in which it was stewed, put lemon slices on top, sprinkle with finely chopped parsley and dill. 600 g carp. 3 onions, 2 tbsp. l. tomato, 3 tbsp. l. vegetable oil, 0.5 lemon, pepper, salt to taste.

Stewed pike

Cut the cleaned and washed pike into slices 4 fingers thick and add salt. Melt the butter, add finely chopped onions, parsley, lemon zest and place the fish on top, pouring sour cream over it. Simmer in a closed pot until done. After this, put the fish in a bowl and pour over the sauce in which it was stewed. 800-1000 g of fish. 100 g butter, 2 onions, 1 tbsp. l. finely chopped parsley, zest of 0.5 lemon, 2-3 tbsp. l. sour cream, salt.

Steamed fish

You can steam pike perch, pike, burbot, cod, sturgeon, stellate sturgeon, and sterlet. Clean the fish, gut it, wash it, cut it into pieces, put it in a pot in one row. Pour water so that the pieces of fish are no more than half immersed in it, add salt, cover the pot tightly with a lid and cook at a boil for 15 - 20 minutes. Steamed fish tastes better than fish boiled in water. The taste of fish can be significantly improved by adding parsley and onions when cooking. When the fish is cooked, transfer it to a heated dish, and prepare white or tomato sauce using the broth in which the fish was cooked. Serve fish with boiled potatoes. 500 g fresh fish, 1 tbsp. spoon of flour and butter, 8 - 10 potatoes.

Baked fish in Russian style

Place pieces of raw fish (pike perch, catfish, pike, cod, carp, limonema) with skin, without bones, on a greased baking sheet, lightly sprinkle with pepper. Place pieces of boiled potatoes near the fish, pour over the sauce, sprinkle with breadcrumbs or grated cheese, sprinkle with margarine or butter and bake for 15-20 minutes. Before serving, drizzle with oil and sprinkle with herbs. 500 g fish. 600 g potatoes. 25 g cheese or 20 g crackers. 60 g margarine or butter, pepper, salt to taste.

Crucian carp in sour cream

Peel the crucian carp, rinse well, dry inside and outside with a napkin, sprinkle with salt and pepper, roll in flour and fry on both sides until golden brown. Place the fried crucian carp on a greased baking sheet, cover with slices of fried potatoes, pour in sour cream, sprinkle with breadcrumbs, add a little butter, bake for 30 minutes. 600 g crucian carp. 80 g butter, 20 g crackers. 25 g wheat flour. 400 g sour cream, 1 kg potatoes. 40 g butter for frying potatoes.

Carp with garlic

Cut the prepared carp into large pieces, add salt, grate with crushed garlic, grease with vegetable oil and fry on both sides. 800 g fish. 4-5 cloves of garlic. 50 g vegetable oil, salt to taste.

Lungwort stewed with fish

Salt pieces of fresh fish, bread them in flour and fry. Also lightly fry the potatoes, cut into strips or cubes. Place fish, potatoes, chopped lungwort, onions in layers in a cauldron, potatoes again on top, add fish broth or sour cream and simmer until done. 150-200 g lungwort. 300 g fish, 250 g potatoes. 75 g onions. 100 g sour cream, 25 g flour. 30 g vegetable oil.

Baked carp with potatoes

Peel the potatoes and cut into small circles. Grease a deep, elongated dish, put potatoes in it, add salt and stir. Cut the cleaned and washed carp on both sides in several places and stuff it with thin pieces of smoked lard. Cut green peppers, tomatoes and onions into slices. When the potatoes are half ready, add peppers, tomatoes and onions, and on top - fish stuffed with lard, which must first be rolled in flour mixed with ground red pepper. Bake for 30 minutes. After a quarter of an hour, turn the fish over so that it bakes evenly. Mix the remaining half spoon of red pepper with sour cream. Pour sour cream over the finished fish and leave for another 5 minutes. 800 g potatoes, 1 kg carp. 250 g capsicum, 250 g tomatoes or 0.5 kg canned Hungarian “Lecho”, 2-3 onions, 100 g smoked lard, 50 g fat. 200 g sour cream. 1 tsp. ground red pepper, a pinch of ground black pepper, salt.

Fish stewed with cornflower

Salt the prepared pieces of fresh fish, bread them in flour, fry in vegetable oil, add dried cornflower flowers, onions, bay leaves, pepper, mayonnaise or sour cream and simmer for 10 - 15 minutes. Before serving, sprinkle the fish with dill and parsley. 20 g dried cornflower flowers. 250 g fish. 30 g flour, 75 g vegetable oil, 150 g sour cream or mayonnaise, 50 g onions, pepper, bay leaf, salt, dill and parsley to taste.

Today we will tell you about how to cook food in clay. This method has been used since very ancient times, as some say, this is how the Vikings once baked game. It is believed that this method was used by nomadic tribes and hunters on campaigns.

Why do you need to know this method of preparing food? Yes, because it will take you back many centuries ago and awaken in you all your natural instincts of a true hunter (just don’t go completely wild). And this is also a way to diversify your menu when you go, for example, with friends to the forest, but it’s not all the time to fry.

Prepare fish/game

In the classic version of cooking, either game or fish is used. Special gourmets can cook vegetables in this way. The easiest way is to cook fish. Why is it easier? Because for cooking we need uncut fish or poultry. As you understand, it is quite difficult to find an unplucked bird these days; of course, you can go to the nearest village and ask a cute toothless granny to bring you a goose. She can easily chop off his head for a purely nominal fee and everything will be fine. Or you can take the easier route and cook fish. You can either catch it yourself or buy it at the nearest supermarket. Not so brutal, but it can be exactly the size you need, and not cute.

Find the right clay

There may be problems with this. If you are far from quarries, rivers or lakes, there is a good chance that finding clay will not be so easy for you. Take care of this in advance. You can find clay in built-up areas outside the city or, as was written above, in quarries and lakes. But finding clay is half the trouble. You need clay that will withstand the heat of the coals and will not crumble immediately after drying. To do this, you can roll small balls of clay and throw them into the coals. If everything is fine and they have not crumbled in the near future, but have just begun to crack, you can proceed to the next step.

Properly light a fire

We have already written about this, so you can do it easily and quickly. But before you light a fire, you need to dig a hole, about 20-30 centimeters deep (the “Polynesian” type of fire laying is ideal for such purposes, since the fire is immediately lit in the hole). This will make it more convenient to cover meat or fish in clay with coals. You can put stones in the pit itself, which will keep it warm if you cook the bird. It is not necessary to place stones to cook fish.
Light a fire and wait until it burns out, leaving hot coals behind.

Butcher the carcass

Before cooking, it is necessary to cut the carcass. The bird's head must be cut off, leaving almost no neck. It is also necessary to remove the wings or pluck the feathers, because there is very little meat in the wings, and due to the feathers on them, the bird will take quite a long time to cook and may burn in some places. We gut the fish or poultry and rub the inside with salt and pepper. If you brought seasonings with you, feel free to throw them inside (some even cook porridge inside the bird). After this marinating, sew the carcass back. You can, of course, not sew it up, but this is no longer a prescription.

Make a clay “doll”

Now comes the fun part. You have coals, you have clay and butchered meat. What to do about it? Now you take it and coat the carcass with clay in a not very thick layer, 1-2 centimeters is enough. For a larger bird you can use a little more clay. Don't forget to get some clay under the feathers. If you still really want to cook a bird and couldn’t find an unplucked one, wrap it in gauze and then clay. It is better to wrap a clay “doll” with fish in large leaves. This way the temperature will be a little lower, although this is not at all necessary.

We lay it down and wait

Rake the coals and put that same “doll” in them. If you're cooking poultry, build a small fire on top. This way you will keep the coals hot and at the same time have time to make yourself some tea, because you will have to wait a long time. The bird cooks for 1.5 - 2 hours, or an hour if the bird is small.

For fish everything is much faster (of course it all depends on the size of the fish). About 15-20 minutes for a medium fish. Closer to the readiness of the dish, the clay will begin to crack. This will be a signal for readiness. It's time to take it out.

Cool and serve

As soon as you remove the dish from the fire, let it cool. Now split the clay shell and clean the meat from the clay. If you did everything correctly and waited the perfect time, almost all the scales or feathers will go away along with the clay and you will only have meat left. If you undercooked it a little, you can always finish cooking the meat over the fire. This way it will be more fried. If you overcooked it and ended up with almost charcoal, don’t be upset. Nobody cooks this dish perfectly the first time.

You can serve meat with anything; our ancient ancestors sprinkled meat with ash (instead of salt) and ate it that way.

Now you know how to cook meat or fish in clay. Probably the only question that remains after all this is: is it worth it? You'll know it when you do it.

Fish baked in clay.

Make a bonfire. Gut the fish, leaving the scales behind. Rub the inside of the fish with salt, put onions, peppercorns, and bay leaves inside. Coat the carcass with clay with a layer of 3-4 cm and cover it with hot coals for 25-30 minutes, light a fire on top.

There is no need to clean the finished fish, as the scales fall off along with the clay. Some fishermen pre-wrap the fish in cabbage, burdock, nettle, and wild currant leaves. In this case, the cooking time increases to 40-50 minutes.

Fish fried in clay

Rub the prepared fish with salt inside and out, coat it with oil, wrap it in maple leaves, and then tie it in a clean rag soaked in vegetable oil, tie it with twine, coat it with clay and put it in hot ash. Carefully turn over from time to time. The readiness of the fish can be determined by the cracking of the clay.

Fish baked in ash

Make a bonfire. Do not gut the fish, but rub it with salt against the scales. Cover the coals with ash, place the fish on the ash, cover it with ash and cover it with coals. The fish will be ready in 25-30 minutes.

Fish baked in paper

Light a fire on the sand. Gut the fish, do not remove the scales, rub the inside with salt, add spices. After the fire heats the sand well, bury the fish in it, wrapped in several layers of wet paper, and light a fire on top. The dish will be ready in 40-50 minutes. You can cook fish in the hot coals of a fire in the same way.

Fish cooked in foil

Gut the fish, remove its scales, cut off the head and tail, rinse, and rub the inside with salt and pepper. Add oil, place on a double sheet of aluminum foil and wrap. Place the foil with the fish on the hot coals of the fire, turn it over after 5-6 minutes, and after the same time the fish will be ready.

Fish baked in sand (ground)

Build a fire on a mound of sand. Clean the fish, gut it, rinse and add salt. Place a little onion, pepper, bay leaf inside it, wrap it in clean paper (preferably in a clean white rag soaked in oil) and bury it in the sand. Light the fire again. After 20-30 minutes the fish will be fried. Fish can be buried in sand without heating it first. In this case, the fish will cook a little longer.

Stone baked fish

It is necessary to select a flat stone slab. Then heat it well over the coals of the fire and put the prepared (gutted, salted, with spices in the abdominal cavity) fish on it. After about 15 minutes, the carcass must be turned over. After another 15 minutes the fish will be ready.

Fish on a spit

Gut the fish, do not remove the scales, cut lengthwise and then crosswise into portions, add salt and string on a skewer or rod interspersed with onions and pieces of lard. Place the ends of the skewer over the coals on stands. Set the distance to the coals to be at least 5 cm. Fry the fish for 8-10 minutes, turning the carcass from time to time.

Fried fish

Clean the fish from scales, gills and entrails (it is better to remove the head), rub it with salt outside and inside, and pepper it. Make a fire, heat a baking sheet well, pour sunflower oil on it so that it spreads all over the bottom, and put large fish, cut into pieces, small ones - whole.

Fry the carcasses until a red-golden crust forms, reduce the heat or finish frying over coals. Before placing the fish on a baking sheet, it is usually coated in flour or breadcrumbs. You can also salt not the fish, but the oil or flour in which it is fried.

And if you make deep cuts about a centimeter wide on the sides of the fish with a sharp knife, then the small bones, chopped into pieces, will not annoy you while eating. For fried and cooked fish in other ways, a good side dish would be boiled potatoes, fresh vegetables and herbs.

Fried fish with eggs

The fish is cleaned of scales, gills, entrails and head, washed and salted. Light a fire, heat a baking sheet, pour in oil and add pieces of fish. Shortly before the fish is ready, pour eggs onto the fish and add salt.

Fish cooked with sorrel

The fish is cleaned of scales, gutted, washed, cut into pieces, salted, peppered, rolled in flour and fried together with onions until golden brown. The sorrel is sorted out, washed, finely chopped and placed in a pot, poured with a glass of water or fish broth and boiled under the lid for 5 minutes. The resulting broth (along with sorrel) is poured over the fried fish and cooked under the lid until tender.

Fish baked in clay.

Make a bonfire. Gut the fish, leaving the scales behind. Rub the inside of the fish with salt, put onions, peppercorns, and bay leaves inside. Coat the carcass with clay with a layer of 3-4 cm and cover it with hot coals for 25-30 minutes, light a fire on top. There is no need to clean the finished fish, as the scales fall off along with the clay. Some fishermen pre-wrap the fish in cabbage, burdock, nettle, and wild currant leaves. In this case, the cooking time increases to 40-50 minutes.

Fish fried in clay
Rub the prepared fish with salt inside and out, coat it with oil, wrap it in maple leaves, and then tie it in a clean rag soaked in vegetable oil, tie it with twine, coat it with clay and put it in hot ash. Carefully turn over from time to time. The readiness of the fish can be determined by the cracking of the clay.

Fish baked in ash

Make a bonfire. Do not gut the fish, but rub it with salt against the scales. Cover the coals with ash, place the fish on the ash, cover it with ash and cover it with coals. The fish will be ready in 25-30 minutes.

Fish baked in paper

Light a fire on the sand. Gut the fish, do not remove the scales, rub the inside with salt, add spices. After the fire heats the sand well, bury the fish in it, wrapped in several layers of wet paper, and light a fire on top. The dish will be ready in 40-50 minutes. You can cook fish in the hot coals of a fire in the same way.

Fish cooked in foil

Gut the fish, remove its scales, cut off the head and tail, rinse, and rub the inside with salt and pepper. Add oil, place on a double sheet of aluminum foil and wrap. Place the foil with the fish on the hot coals of the fire, turn it over after 5-6 minutes, and after the same time the fish will be ready.

Fish baked in sand (ground)

Build a fire on a mound of sand. Clean the fish, gut it, rinse and add salt. Place a little onion, pepper, bay leaf inside it, wrap it in clean paper (preferably in a clean white rag soaked in oil) and bury it in the sand. Light the fire again. After 20-30 minutes the fish will be fried. Fish can be buried in sand without heating it first. In this case, the fish will cook a little longer.

Fish baked on a stone

It is necessary to select a flat stone slab. Then heat it well over the coals of the fire and put the prepared (gutted, salted, with spices in the abdominal cavity) fish on it. After about 15 minutes, the carcass must be turned over. After another 15 minutes the fish will be ready.

Fish on a spit

Gut the fish, do not remove the scales, cut lengthwise and then crosswise into portions, add salt and string on a skewer or rod interspersed with onions and pieces of lard. Place the ends of the skewer over the coals on stands. Set the distance to the coals to be at least 5 cm. Fry the fish for 8-10 minutes, turning the carcass from time to time.

Fried fish

Clean the fish from scales, gills and entrails (it is better to remove the head), rub it with salt outside and inside, and pepper it. Make a fire, heat a baking sheet well, pour sunflower oil on it so that it spreads all over the bottom, and put large fish, cut into pieces, small ones - whole. Fry the carcasses until a red-golden crust forms, reduce the heat or finish frying over coals. Before placing the fish on a baking sheet, it is usually coated in flour or breadcrumbs. You can also salt not the fish, but the oil or flour in which it is fried. And if you make deep cuts about a centimeter wide on the sides of the fish with a sharp knife, then the small bones, chopped into pieces, will not annoy you while eating. For fried and cooked fish in other ways, a good side dish would be boiled potatoes, fresh vegetables and herbs.

Fish baked in clay

Make a bonfire. Gut the fish, leaving the scales behind. Rub the inside of the fish with salt, put onions, peppercorns, and bay leaves inside. Coat the carcass with clay with a layer of 3-4 cm and cover it with hot coals for 25-30 minutes, light a fire on top. There is no need to clean the finished fish, as the scales fall off along with the clay. Some fishermen pre-wrap the fish in cabbage, burdock, nettle, and wild currant leaves. In this case, the cooking time increases to 40-50 minutes.

Fish fried in clay

Rub the prepared fish with salt inside and out, coat it with oil, wrap it in maple leaves, and then tie it in a clean rag soaked in vegetable oil, tie it with twine, coat it with clay and put it in hot ash. Carefully turn over from time to time. The readiness of the fish can be determined by the cracking of the clay.

Fish baked in ash

Make a bonfire. Do not gut the fish, but rub it with salt against the scales. Cover the coals with ash, place the fish on the ash, cover it with ash and cover it with coals. The fish will be ready in 25-30 minutes.

Fish baked in paper

Light a fire on the sand. Gut the fish, do not remove the scales, rub the inside with salt, add spices. After the fire heats the sand well, bury the fish in it, wrapped in several layers of wet paper, and light a fire on top. The dish will be ready in 40-50 minutes. You can cook fish in the hot coals of a fire in the same way.

Fish cooked in foil

Gut the fish, remove its scales, cut off the head and tail, rinse, and rub the inside with salt and pepper. Add oil, place on a double sheet of aluminum foil and wrap. Place the foil with the fish on the hot coals of the fire, turn it over after 5-6 minutes, and after the same time the fish will be ready.

Fish baked in sand (ground)

Build a fire on a mound of sand. Clean the fish, gut it, rinse and add salt. Place a little onion, pepper, bay leaf inside it, wrap it in clean paper (preferably in a clean white rag soaked in oil) and bury it in the sand. Light the fire again. After 20-30 minutes the fish will be fried. Fish can be buried in sand without heating it first. In this case, the fish will cook a little longer.

Stone baked fish

It is necessary to select a flat stone slab. Then heat it well over the coals of the fire and put the prepared (gutted, salted, with spices in the abdominal cavity) fish on it. After about 15 minutes, the carcass must be turned over. After another 15 minutes the fish will be ready.

Fish on a spit

Gut the fish, do not remove the scales, cut lengthwise and then crosswise into portions, add salt and string on a skewer or rod interspersed with onions and pieces of lard. Place the ends of the skewer over the coals on stands. Set the distance to the coals to be at least 5 cm. Fry the fish for 8-10 minutes, turning the carcass from time to time.

Fried fish

Clean the fish from scales, gills and entrails (it is better to remove the head), rub it with salt outside and inside, and pepper it. Make a fire, heat a baking sheet well, pour sunflower oil on it so that it spreads all over the bottom, and put large fish, cut into pieces, small ones - whole. Fry the carcasses until a red-golden crust forms, reduce the heat or finish frying over coals. Before placing the fish on a baking sheet, it is usually coated in flour or breadcrumbs. You can also salt not the fish, but the oil or flour in which it is fried. And if you make deep cuts about a centimeter wide on the sides of the fish with a sharp knife, then the small bones, chopped into pieces, will not annoy you while eating. For fried and cooked fish in other ways, a good side dish would be boiled potatoes, fresh vegetables and herbs.

Fried fish with eggs

The fish is cleaned of scales, gills, entrails and head, washed and salted. Light a fire, heat a baking sheet, pour in oil and add pieces of fish. Shortly before the fish is ready, pour eggs onto the fish and add salt.

Fish cooked with sorrel

The fish is cleaned of scales, gutted, washed, cut into pieces, salted, peppered, rolled in flour and fried together with onions until golden brown. The sorrel is sorted out, washed, finely chopped and placed in a pot, poured with a glass of water or fish broth and boiled under the lid for 5 minutes. The resulting broth (along with sorrel) is poured over the fried fish and cooked under the lid until tender.

Stewed trifle

Small fish (bleaks, ruffs, etc.) are gutted, the heads are removed, and the scales are left behind. The ruffs' spiny fins are cut off, washed and placed in one row at the bottom of the pot. Season with salt, add sliced ​​onions, peppercorns, bay leaves and lightly pour in sunflower oil. So, layer by layer, fill the pot, add vinegar, cover tightly with a lid and place on low heat. After three hours they try: if the scales and bones have not dissolved, cook for another 1.5-2 hours. You can add thinly sliced ​​beets and carrots to the onions.

Boiled-smoked fish

Pour water into the pot, salt well, hang over the fire and bring to a boil. Rinse the cleaned fish, string several pieces through the gills and mouth onto a thin rope and immerse in boiling water for 10 seconds. Having tied the fish in several places with thin twine, hang it on the prepared crossbar on the side of the fire where the wind carries hot smoke, and hold it until the fish becomes golden and soft. This process lasts no more than 30 minutes.

Small fish stewed with vegetables

Place layers of onion, thinly sliced ​​beets and carrots, cleaned and well-washed fish, bay leaf, salt and pepper, then onion again in a pot. Pour everything (based on 1 kg of fish) with 1 glass of water and 0.5 glasses of sunflower oil, add salt and simmer for 3 hours in a closed pot.

Boiled crucian carp

Salt the cooked fish and refrigerate for 30 minutes. Grind the browned flour with butter, dilute with hot water (0.5 cup) and cream. Bring the liquid to a boil, add fish and onion. Season the dish with salt and ground pepper. Boil until done, covering the pot with a lid. You need to remove the onion from the finished broth. Serve boiled potatoes as a side dish. Small crucian carp are boiled whole, large ones are cut in half.

Boiled crucian carp in sour cream sauce

Prepare the fish, add salt, place on a baking sheet, add hot water (so that the fish is covered only 1/3). Add salt, bay leaf, cumin, onion cut into 4 parts and a bunch of parsley and dill, cook until tender. Add a few tablespoons of fish broth, ground crackers, salt to the sour cream, put on fire and, stirring, cook until the sauce thickens. Place the fish in a bowl, pour over the sauce, and garnish with sprigs of herbs. Place boiled potatoes around. Serve fresh cucumbers and tomatoes separately. Large crucian carp are cut in half, small ones are boiled whole. The sauce can be additionally seasoned with ground nutmeg to taste. 500-600 g fish, 2 bay leaves. 1 onion, caraway seeds (on the tip of a knife), 150 g sour cream. 1.5 tbsp. l. ground crackers, salt and herbs to taste.

Fish boiled in parchment

Cut the bream or cod fillet into pieces, pour in salted water for 5 minutes (1 tablespoon of salt per glass of cold water), then remove and let the water drain. Place fish fillets on greased parchment paper. Place oil mixed with pepper, grated carrots and onions on top of the fish, sprinkle with lemon juice or diluted acid and sprinkle with finely chopped herbs. After this, fold the edges of the paper into a bag, tie it with twine, place it in a cauldron 2/3 filled with boiling water, and cook for 15 minutes over low heat. Remove the finished fish from the bag and place in a bowl along with the sauce. 500 g fish, 7 carrots, 1 onion, 1 tbsp. l. lemon juice, 2 tbsp. l. oils, salt.

Fried fish

Salt fillet or semi-finished fish, sprinkle with pepper, roll in flour and fry in oil. Pour oil over the finished fish and sprinkle with finely chopped parsley or dill. As a side dish you can serve fried potatoes, sauerkraut salad, cucumbers (fresh, salted), tomatoes. 500 g fillet, 5 tbsp. l. vegetable oil, 3 tbsp. l. wheat flour, salt, pepper.

Fish in breadcrumbs

Wash the prepared fish fillet or semi-finished product, dry it on a napkin, add salt, sprinkle with pepper, roll first in flour, and then, after moistening with an egg diluted with milk (1/4 cup milk for 1 egg), roll in breadcrumbs. Fry the fish in oil and serve with lemon slices, garnish with parsley branches. Garnish - salad, soaked apples, mashed potatoes (from potato flakes). 500 g fillet, 0.25 cups milk, 1 lemon. 0.5 cups breadcrumbs, 1 egg, 2 tbsp. l. flour and 0.5 cups of fat, salt.

Pike in horseradish sauce

Prepare a decoction of vegetables, onions, seasonings. Strain it through cheesecloth and cool. Take one glass of broth to prepare the sauce. Separate the fish, cut into pieces and place in a large shallow pot. Pour in the cold broth and cook for about 30 minutes. Add salt to taste. Sauce: Prepare a light roux from butter and flour. Dilute it with a glass of broth, add grated horseradish, salt to taste, sour cream, a little sugar and lemon juice. Stirring, bring the sauce to a boil. Place the pike pieces in a bowl so that you get a whole fish, and pour in a small amount of sauce. Garnish - boiled potatoes. 1.5-2 kg of pike, 2 onions, 1 carrot, 1 celery and parsley root, 3 black peppercorns, 1 tsp. sugar, 2 tbsp. l. butter, 1.5 tbsp. l. flour, 2 tbsp. l. grated horseradish, 1 cup sour cream, 0.5 lemon, salt.

Bream in Russian

Peel the bream, rinse, cut into pieces, add salt, pour boiling wine vinegar and keep in a container with a lid. Then remove the fish. Separately cook the broth from parsley roots, onions, leeks or green onions. Place bay leaf and pepper in it and cook for 15-20 minutes. Strain the broth and pour it over the fish. Cook over high heat in an open container for 20-30 minutes. Serve in a bowl, add lemon slices, grated horseradish, mixed with grated apples, adding vinegar and sugar to taste, adding a little broth in which the fish was cooked. 1-1.5 kg of bream, 0.5 l of wine vinegar. 1 parsley root. 1 onion. 2-3 bay leaves. 10-15 black peppercorns, 1 lemon. 3 tbsp. l. horseradish. 3 apples. 1 tsp. sugar, salt to taste.

Carp in milk sauce

Heat the milk in a pot, chop the onions, carrots, add seasonings and let it boil. Clean the fish and cut into pieces. Place in boiling milk and cook for 15-20 minutes, not allowing the liquid to boil away. Place the finished fish in a bowl, pour over the sauce and let cool. 800 g carp, 2-3 glasses of milk. 1 onion, 1 bay leaf. 3-4 peppercorns, 1 carrot, salt to taste.

Fish in white sauce (dietary)

Prepare fish (perch, cod, pike perch, pollock, hake, etc.) - remove bones, remove skin and fillet. Place the fillet in a wide cauldron greased with butter, sprinkle with lemon juice or citric acid solution, add salt, add water or broth made from the head, skin and bones of the fish. Cover the pot with a lid and cook for 20 minutes. When the fish is ready, drain the broth and prepare a white sauce from it. You can pour an egg yolk, previously diluted with milk, into the hot sauce and quickly stir. Pour white sauce over the fish and serve with boiled potatoes. Prepare white sauce: cool a little broth intended for the sauce to 50 degrees, add sifted wheat flour into it and stir so that there are no lumps. Bring the rest of the broth to a boil, pour in the diluted flour, stir and cook for 15 minutes. Add salt, then boil the sauce. Add small pieces of butter to the hot sauce, add lemon juice and stir. Store the sauce in a sealed container. 600-800 g fish fillet. 50 g butter. 1 lemon. For the sauce: 600-800 g of broth. 1.5-2 tbsp. l. flour. 30 g butter. 250 g milk, 3 eggs, salt to taste.

Boiled fish in egg-butter sauce

Cut prepared fish (hake, perch, cod, pike perch, mackerel) into portions, add roots, salt, spices and cook for 20-30 minutes. Pour the boiled fish with a sauce made from hard-boiled and finely chopped eggs mixed with melted butter. 600-800 g fish. 1 onion, 1 carrot, 1 parsley and celery root, 5-6 black peppercorns. salt. For the sauce: 150 g butter. 5 eggs, salt.

Catfish (pike) steam

Cut the fish into fillets without skin and bones, place in a greased bowl with the skin side on. Add broth or water (1.3 cups per 1 kg of fish), add parsley roots, celery, onion, bay leaf, pepper, salt and simmer covered for 15-20 minutes. Serve with boiled potatoes, porcini mushrooms, tomato sauce. Pike is prepared in the same way. 600 g fish, 300-400 g sauce. 1 onion, 1 celery root and 1 parsley root. 1 bay leaf, 3-4 peppercorns, salt.

Carp (tench, pike) stewed

Clean the carp from scales, remove the entrails, cut off the head, fins and tail, rinse, cut into pieces and place on a baking sheet, add sautéed onions, tomato puree, bay leaf, pepper, salt, a little vegetable oil, then simmer for 20-25 minutes. Place 2 pieces of prepared carp into a plate and pour over the sauce in which it was stewed, put lemon slices on top, sprinkle with finely chopped parsley and dill. 600 g carp. 3 onions, 2 tbsp. l. tomato, 3 tbsp. l. vegetable oil, 0.5 lemon, pepper, salt to taste.

Stewed pike

Cut the cleaned and washed pike into slices 4 fingers thick and add salt. Melt the butter, add finely chopped onions, parsley, lemon zest and place the fish on top, pouring sour cream over it. Simmer in a closed pot until done. After this, put the fish in a bowl and pour over the sauce in which it was stewed. 800-1000 g of fish. 100 g butter, 2 onions, 1 tbsp. l. finely chopped parsley, zest of 0.5 lemon, 2-3 tbsp. l. sour cream, salt.

Steamed fish

You can steam pike perch, pike, burbot, cod, sturgeon, stellate sturgeon, and sterlet. Clean the fish, gut it, wash it, cut it into pieces, put it in a pot in one row. Pour water so that the pieces of fish are no more than half immersed in it, add salt, cover the pot tightly with a lid and cook at a boil for 15 - 20 minutes. Steamed fish tastes better than fish boiled in water. The taste of fish can be significantly improved by adding parsley and onions when cooking. When the fish is cooked, transfer it to a heated dish, and prepare white or tomato sauce using the broth in which the fish was cooked. Serve fish with boiled potatoes. 500 g fresh fish, 1 tbsp. spoon of flour and butter, 8 - 10 potatoes.

Baked fish in Russian style

Place pieces of raw fish (pike perch, catfish, pike, cod, carp, limonema) with skin, without bones, on a greased baking sheet, lightly sprinkle with pepper. Place pieces of boiled potatoes near the fish, pour over the sauce, sprinkle with breadcrumbs or grated cheese, sprinkle with margarine or butter and bake for 15-20 minutes. Before serving, drizzle with oil and sprinkle with herbs. 500 g fish. 600 g potatoes. 25 g cheese or 20 g crackers. 60 g margarine or butter, pepper, salt to taste.

Crucian carp in sour cream

Peel the crucian carp, rinse well, dry inside and outside with a napkin, sprinkle with salt and pepper, roll in flour and fry on both sides until golden brown. Place the fried crucian carp on a greased baking sheet, cover with slices of fried potatoes, pour in sour cream, sprinkle with breadcrumbs, add a little butter, bake for 30 minutes. 600 g crucian carp. 80 g butter, 20 g crackers. 25 g wheat flour. 400 g sour cream, 1 kg potatoes. 40 g butter for frying potatoes.

Carp with garlic

Cut the prepared carp into large pieces, add salt, grate with crushed garlic, grease with vegetable oil and fry on both sides. 800 g fish. 4-5 cloves of garlic. 50 g vegetable oil, salt to taste.

Lungwort stewed with fish

Salt pieces of fresh fish, bread them in flour and fry. Also lightly fry the potatoes, cut into strips or cubes. Place fish, potatoes, chopped lungwort, onions in layers in a cauldron, potatoes again on top, add fish broth or sour cream and simmer until done. 150-200 g lungwort. 300 g fish, 250 g potatoes. 75 g onions. 100 g sour cream, 25 g flour. 30 g vegetable oil.

Baked carp with potatoes

Peel the potatoes and cut into small circles. Grease a deep, elongated dish, put potatoes in it, add salt and stir. Cut the cleaned and washed carp on both sides in several places and stuff it with thin pieces of smoked lard. Cut green peppers, tomatoes and onions into slices. When the potatoes are half ready, add peppers, tomatoes and onions, and on top - fish stuffed with lard, which must first be rolled in flour mixed with ground red pepper. Bake for 30 minutes. After a quarter of an hour, turn the fish over so that it bakes evenly. Mix the remaining half spoon of red pepper with sour cream. Pour sour cream over the finished fish and leave for another 5 minutes. 800 g potatoes, 1 kg carp. 250 g capsicum, 250 g tomatoes or 0.5 kg canned Hungarian “Lecho”, 2-3 onions, 100 g smoked lard, 50 g fat. 200 g sour cream. 1 tsp. ground red pepper, a pinch of ground black pepper, salt.

Fish stewed with cornflower

Salt the prepared pieces of fresh fish, bread them in flour, fry in vegetable oil, add dried cornflower flowers, onions, bay leaves, pepper, mayonnaise or sour cream and simmer for 10 - 15 minutes. Before serving, sprinkle the fish with dill and parsley. 20 g dried cornflower flowers. 250 g fish. 30 g flour, 75 g vegetable oil, 150 g sour cream or mayonnaise, 50 g onions, pepper, bay leaf, salt, dill and parsley to taste.