You have a whole sturgeon, and you do not know what to do with it? Then I propose a very simple recipe for stuffed sturgeon. Stuffed sturgeon is a spectacular dish for your festive table!

White fish in an envelope with capers

White fish in an envelope is a gourmand in taste but easy to prepare dish. The recipe is taken from a gourmet magazine, so rest assured - it's delicious!

Red fish baked in foil

Red fish baked in foil is an ideal dish in terms of the balance of simplicity and speed of preparation and deliciousness of the result. Just half an hour - and a festive lunch or dinner is on your plate.

Salmon with avocado sauce

Salmon with avocado sauce is a delicious but very light dietary dish. Salmon cooked in this way turns out to be low-fat, but very satisfying.

Tuna tartare

Planning a grand cocktail party? Or do you want to surprise your lover? Tuna tartare appetizer is what you need. Tuna tartare recipe with a photo - your attention!

Dorada with anchovy sauce

The meat of this fish is perfectly complemented by a spicy anchovy sauce. Experience gourmet cuisine - try making gilthead with anchovy sauce at home, on your own. Everything will work out!

Herring with garnish

Recipe for cooking salted herring with a side dish of boiled potatoes, carrots, beets, green peas, onions, boiled eggs, cucumbers and herbs.

Kulebyaka

Traditional Russian food. In this recipe, Kulebyak is a closed pie with a heavy fish filling.

Baked salmon with garlic and mustard

A delicacy dish can be prepared in 30 minutes. One of these is baked salmon with garlic and mustard. Very simple preparation, but the result is worthy of a good restaurant.

Pink salmon in foil

Another great way to cook pink salmon is pink salmon in foil. The cooking method is very simple and quick, but the fish is simply excellent.

Salmon pockets

Salmon pockets are simply a great festive dish that can become a worthy decoration for any table. They are preparing very much, but the result is beyond words! :)

Steamed fish with herbs

Steamed fish with herbs is quick and easy to prepare, but very healthy and tasty. Requires a double boiler.

Pollock in the oven

Oven-baked pollock turns out to be very tender and tasty. Pollock is an excellent dietary dish and a way to diversify the diet of those who are on a diet or fasting.

Salmon fillet with steamed olives

Salmon fillet with steamed olives is a delicious, delicate and, importantly, the healthiest dish. The fish is incredibly tasty and just melts in your mouth.

Steamed fish

Basic recipe for steamed fish fillet or fish steak. You can steam almost any fish in a similar way - unless the cooking time is different.

Steamed tilapia

The recipe for steaming tilapia is for your attention. Tilapia has gained popularity due to the delicate taste of its white meat, which is high in protein but low in fat. Tasty and healthy.

Steamed fish in a slow cooker

I suggest you make sure that what is healthy can be tasty. Steamed fish in a multicooker is a very light, tasty and incredibly healthy dish. Read the recipe!

Polish cod

A very interesting recipe for cooking cod - with eggs, oil and herbs. Try it and see for yourself - I'm sure you'll love this simple Polish cod recipe! ;)

Pike in sour cream

Delicious, tender, with a creamy sour cream taste ... Not pike, but delight. This simple recipe for pike in sour cream will prove that pike meat is not dry at all, you just need to know how to cook it correctly.

Braised capelin

Braised capelin - what could be more beautiful for lovers of this delicious fish? This dish is prepared easily and quickly. Let's move on to the recipe without further ado;)

Fried herring with dill and mustard

The recipe for fried herring with dill is for all lovers of fish dishes. This dish is one of the classic Dutch traditional dishes.

Capelin in batter

Do you want something like that, don't know what? Then I propose a signature dish of the coastal Odessa cafes - capelin in batter. I promise it will be delicious! Especially men will like capelin in batter;)

Ling fried

Many of us have never tasted fish as delicious as tench. It is very easy to cook it, and it is a pleasure to taste it. So - I'm telling you how to cook fried tench. Cook and savor!

Baked sea bass

Baked sea bass is a test dish that has not only excellent taste, but also a very attractive appearance. The scent delights and inspires. The dish shatters in a moment. Try it!

Stewed pollock

Stewed pollock according to this step-by-step recipe is quick and easy. For the preparation of the dish, we use a minimum of products, but the taste of the dish is still rich and interesting.

Pike perch soup

Pike perch soup is a delight for the soul and for the stomach! This recipe was brought from a trip to Finland. I advise you to cook it - the pike perch soup turns out to be very tasty, satisfying and nutritious.

Tuna and Cucumber Salad

Light, nutritious, delicious salad. Greens and cucumbers smell like spring, and the absence of heavy mayonnaise has a positive effect on your figure. So we cook, eat and get ready for the summer.

Dorada in Provence

Provence cuisine is closely related to fish. It was from there that this Provencal Dorado recipe came to us. The fish turns out to be very aromatic and tasty, and it is not difficult to cook it. Try it and you won't regret it.

Dorada in Moroccan

Dorada in Moroccan is very easy to prepare and has a very pleasant delicate taste. Perfect for small friendly get-togethers with a glass of beer.

Pink salmon in sour cream

Pink salmon in sour cream is a good dish that is loved by both adults and children. The taste of the dish turns out to be rich due to the presence of a cheese crust, and the pink salmon itself, baked in sour cream, comes out tender and juicy.

Salmon carpaccio

Salmon carpaccio is a delicious cold appetizer from the category of delicacies. The beauty of this dish lies in the combination of arugula and thinly sliced ​​salmon fillets. By the way, it prepares very quickly.

Pink salmon in the sleeve

Today I bring you a minimalist recipe for pink salmon, cooked in a sleeve. Pink salmon in the sleeve turns out to be low-calorie, but saturated with useful substances. Good everyday lunch or dinner.

Pollock in batter

Pollock in batter is a great appetizer that will be in demand on any festive table. Well suited for buffets. However, you can also serve it as a hot dish with a side dish.

Pink salmon in batter

Pink salmon in batter is a very simple dish. To prepare it, a minimum of products is required, but it turns out the fish is excellent! I offer my step-by-step recipe for pink salmon in batter with a photo.

Sea bass in the oven

According to this recipe, sea bass in the oven turns out to be very tasty and incredibly beautiful. We will cook the perch in the oven along with the vegetables. So, a step-by-step recipe for perch with a photo.

Pollock with vegetables

I offer for your judgment a very beautiful and luxurious dish - pollock with vegetables. A step-by-step recipe with a photo will tell you how to quickly and easily turn an ordinary dish into a real culinary masterpiece.

Baked pollock

Baked pollock is prepared simply, quickly and easily, and the resulting dish is delicious and satisfying. To your attention - a step-by-step recipe for baked pollock with a photo, according to which everyone can cook a dish!

Fish and rice in a slow cooker

A tasty, healthy, dietary meal for the whole family - from grandmothers to toddlers. Delicate fish and crumbly rice. A slow cooker will facilitate the cooking process and free you up time for yourself. Forward!

Dorado escabeche

Escabeche is a fish dish marinated with vegetables. The simplest fish, aged under this marinade, acquires an exquisite taste. I advise you to use this recipe.

Pink salmon cutlets

An excellent recipe to take into account is pink salmon cutlets. This recipe with a photo will tell you how to cook tender, juicy, hearty and delicious fish cakes.

Mackerel in the sleeve

Today I will tell you how to make a mackerel in the sleeve. A very healthy and tender dish. This recipe is very useful for those who are counting calories and taking care of their health.

Mackerel roll

A very tasty appetizer - mackerel roll. Many people find mackerel too oily and odorous, but the fish cooked according to this recipe will please even the fastidious and gourmets.

Bream with mushrooms

Bream is one of my favorite fish. And bream with mushrooms cooked in the oven is just the ultimate dream. Fish fillet always turns out to be soft, and mushrooms give a peculiar flavor.

Grilled mackerel

Grilled mackerel is a delicate, tasty and low-calorie dish that is easy to prepare. You can cook in your home oven or outdoors. The dish will not leave anyone indifferent! ;)

Smelt in the oven

There are a huge number of recipes for making smelt. Most often it is fried or pickled. Have you tried cooking smelt in the oven? No? I advise! It turns out a delicious and very quick dish.

Fried smelt

Smelt is a small, beautiful and very tasty fish. I would like to present to your attention a simple recipe for making fried smelt. The fish is tender, albeit with a crispy crust.

Carp fish soup

Carp fish soup is one of my favorite dishes. Ukha from this simple and accessible fish turns out very much even nothing, especially if you cook it correctly. I share a recipe for a good crucian fish soup.

Many of us are very fond of fish, but you need to know how to cook it deliciously. Having good recipes in your arsenal and knowing some of the nuances, you can make a wonderful dish. In our article, we want to talk about how to cook delicious fish.

How to cook fish deliciously? The tips given by us in the article will help the most inexperienced housewives understand the little tricks, thanks to which you can cook a wonderful dish:

1. The fish should be cooked over low heat. Experienced chefs say: if a fishy smell is felt in the room, it means that the dish was either very quickly or took too long to cook.
2. Best of all, the aroma of fish is preserved during grilling, when baking in the oven, during steaming or during stewing in broth or sauce. But you shouldn't cook it, so as not to spoil the aroma.
3. Overcooked food absorbs too much fat. It is not recommended to salt the fish in advance, as it loses its juice and becomes tasteless. The dish turns out to be delicious if, about thirty minutes before cooking, the prepared pieces of the product are placed in a marinade or at least sprinkled with fresh lemon juice.
4. Certain types of fish lose their inherent transparency when cooked. Their flesh turns white (cod, haddock, flounder). In order to check the readiness of the dish, it is necessary to pierce the thickest part of the meat with a knife: in the finished fish, the fibers are well separated from each other. Cooking too long will result in an unpleasant odor.
5. The taste of dry fish can be improved by adding a garnish of peas, cheese, mushrooms, onions, green beans. In addition, tomato and milk sauce is excellent for such purposes.
6. Fatty fish goes well with seasonings that contain sour fruits - gooseberries or lemon.
7. Vegetable salads and side dishes should be prepared in advance so that you can serve the fish as soon as it is ready. Keeping such a product warm is not easy. It simply loses its taste. If it happened so that they did not have time to prepare the side dish, then you can remove the fish from the heat and pour the sauce over it. And then it can be reheated before serving.
8. In order that during the frying process the fish product does not lose its nutritional properties and liquid, and a crust forms on top, the prepared pieces are breaded.
9. For a good attachment of the breading, the fish is moistened in a lezon, which consists of eggs, water, salt and milk.

Crucian carp in sour cream

How to cook fish deliciously in the oven? Immediately I remember the delicious crucian carp in sour cream, which I liked so much in my childhood. The recipe for such a dish is very simple and does not require much effort from the hostesses. For cooking, we need fish, carps (three pieces) are also suitable. In addition, we will also prepare one hundred grams of sour cream, a couple of tablespoons of mustard, salt, vegetable oil and black pepper.

Before cooking, carp must be cleaned, removed from the insides and rinsed thoroughly. Then salt and pepper the fish. For cooking, we need a special form. Lubricate it with vegetable oil, spread the crucian carp. Lubricate the fish with plenty of sour cream and mustard. Cut the onion into thin half rings and put it on top. You can also add fresh or dried dill. Greens in combination with sour cream give the dish a delicious aroma. Preheat the oven to 200 degrees and send the carp to bake for 30 minutes. After half an hour, the dish is ready, it must be served immediately.

Flounder in sour cream sauce

Continuing the conversation about how to cook fish deliciously and simply, we offer a good recipe for flounder in sour cream sauce with cheese. In general, it is worth noting that many housewives love to cook flounder, since it is quite easy to work with it. In addition, such fish is very healthy and tasty, especially if baked in the oven.

One of the best recipes, in our opinion, is flounder baked in sour cream and cheese. Any side dish is suitable for such a dish. Always use lemon to cook fish, with it flounder tastes amazing, and not only flounder.

For the dish, we need to purchase one flounder and 70 grams of hard cheese. We also need five tablespoons of sour cream, salt, pepper, a bunch of dill, curry and butter (a tablespoon).

We clean the flounder by removing the head, all entrails, tail and fins. Next, we thoroughly rinse the fish and dry it. For baking, we need to cut the flounder across into small pieces.

Rub a little lemon zest and squeeze the fruit juice into a cup. Salt and pepper the fish, and sprinkle with lemon juice on top. Next, we start preparing the sauce. Mix sour cream with chopped dill, zest, salt and curry. For baking, we will use such an irreplaceable invention as foil. Lubricate its surface with butter and lay out the pieces of fish in such a way that it looks like a whole flounder, and the white part should appear on top. Next, generously apply sour cream sauce with a silicone brush. It is very good if it gets even between the pieces. Top the flounder with grated cheese. We wrap the foil and send the fish to the oven. We bake it for about twenty minutes, after which you can unfold the foil and leave for another ten minutes. On the table, flounder can be served directly in foil, garnished with dill on top. Such a simple recipe for deliciously cooked fish will always make a great dish.

How to cook fried fish deliciously? It would seem that this is difficult. However, many young housewives make a number of mistakes. As a rule, many add salt and spices directly to the breading. Because of what a tasty and fragrant crust is obtained, but the fish itself remains in the middle. It is better to salt and pepper the pieces themselves, letting them brew for a while.

Before cooking, you should dip each piece in an egg and roll in flour. After that, the fish can be fried. The resulting crust makes the dish juicy. In addition, it helps to preserve the beneficial properties of the product. It is necessary to fry the fish in a highly heated pan in sunflower oil. It prepares quickly enough, it takes about three minutes on each side.

Not all fish have only large bones. And as you know, eating fish with a lot of bones is very inconvenient. To cope with this problem, experienced housewives recommend making deep cuts on each carcass. This will help the fish cook well, and the small bones will become soft and not dangerous.

Fried pollock

How to cook pollock deliciously? We offer to fry the fish in batter. As you know, pollock is a marine life. However, sea fish has its own characteristics in cooking. Pollock takes a little longer to cook and has a tougher skin.

We need about 700 grams of pollock fillet, a couple of eggs, 170 grams of flour and milk. You also need spices, olive oil, salt and a teaspoon of saffron.

Rinse the finished fillet and dry it slightly with paper towels. Rub the pieces with spices and salt and leave them for a while. In the meantime, let's start making batter. Pour flour, pepper and saffron into a deep plate, thanks to which the dish will have a beautiful crust. Then gradually pour in milk and add eggs. Stir the mass until smooth. The batter should be pretty runny. We dip each piece of fish into the mass and put in hot oil. There should be enough of it in the pan so that the pieces are half covered with it. On average, it takes seven to eight minutes to cook. You need to navigate by the meat: if it turns white, then the fish is ready. The batter should turn golden during this time.

Pollock with apple juice

How to cook pollock deliciously? The fillet of this marine life in our country is the most available from seafood. At the same time, pollock is very useful. But unfortunately, it is not so often used by housewives, since it does not have the brightest taste. But this nuance can be easily dealt with using all kinds of spices and other ingredients. We offer to cook pollock in apple juice.

To do this, we need one fillet, a quarter of a lemon, five tablespoons of apple juice, pepper, salt and vegetable oil. How to cook fish deliciously? We recommend baking it in foil using apple juice. Fillets must be pre-washed and dried. Next, rub the fish with spices and salt, not forgetting to sprinkle with lemon juice. Grease the foil with butter and spread the fillets on it, pour apple juice on top, put onion cut into half rings. We wrap the foil and bake the fish in a preheated oven. Cooking takes approximately forty minutes. In order for the dish to brown, you need to unfold the foil and cook the fish for another ten minutes.

Hake in tomato sauce

Among housewives, sea hake is deservedly popular. The meat of this fish is very well absorbed by the body, therefore, dietary meals are prepared from it. Hake meat is rich in vitamins: A, PP, B12, B1, B2, B6, E.

Our stores sell frozen hake. How to cook fish deliciously so that all family members like it? We recommend a wonderful recipe for hake in tomato sauce. The fish cooked in this way turns out to be very tasty and juicy.

For cooking, you need to purchase at least a kilogram of fish, several onions, the same number of carrots. In addition, we need fish spices, pepper, salt, a few tablespoons of tomato paste and four tablespoons of flour.

In general, hake in a tomato is a classic simple homemade dish that is prepared quickly and always tastes good. The fish is good both cold and hot. For tomato sauce, you can use tomato paste or fresh tomatoes.

We divide the fish into pieces, wash and dry. Then rub it with salt and spices and bread in flour. In a hot frying pan, fry the hake from all sides, then put it in a saucepan.

Fry chopped onions and carrots in a clean frying pan. Transfer the finished vegetables to a container with hake. Put tomato paste there. Now you need to add hot water. It should cover the fish by 2/3. Next, we send the pan to the fire, bring the mass to a boil and simmer for twenty minutes. The dish is ready. As you can see, cooking is easy. Therefore, having a hake at hand, do not even think about how to cook fish deliciously. Hake in tomato is the best solution.

Fish with vegetables

How to cook fish with vegetables deliciously? A simple recipe will help you get the job done. For cooking, we need to purchase about 800 grams of hake. You will also need one onion and one carrot, a couple of garlic cloves, three tablespoons of sour cream and the same amount of flour.

The advantage of such a dish is that it is prepared simply and quickly, so there is no reason to rack your brains over how to cook fish deliciously. The recipe is simple and does not require any special products. The dish can be prepared from everything that we always have in our refrigerator. There is no strict recipe, some components can be easily replaced with others, no one forbids experimenting. Cooking delicious fish for dinner is not difficult at all, especially when there is a desire.

First, prepare the vegetables. Chop the onion and carrots, chop the garlic, and then fry it all in vegetable oil. Fish, as usual, cut into portions, wash, rub with salt and pepper. Now fry the hake on all sides in a pan. Next, take a baking dish and put vegetables on its bottom, and fish on them. Lubricate the hake with sour cream or mayonnaise and sprinkle with chopped dill. We bake the dish in the oven for 15-20 minutes. As soon as the sour cream melts and the fish is browned, the mold can be taken out. With such a simple recipe at hand, you know how to cook delicious fish in the oven.

Pan-fried mackerel

How to cook fish deliciously in a pan? Mackerel fried with vegetables is a wonderful and tasty dish that can be served, for example, for dinner.

To prepare it, you will need at least 300 grams of mackerel, garlic, bell pepper and a bag of tomato. In addition, it is worth preparing pepper, salt, tarragon or tarragon, vegetable oil.

In a hot frying pan in vegetable oil, lightly fry the chopped garlic, then add the bell pepper and continue cooking. After a couple of minutes, spread the tomato paste and simmer the pepper with it. Now it's time to put the fish in the pan. It should first be washed and rubbed with salt and a mixture of tarragon and tarragon. You can also add a drop of vinegar. Next, we send the mackerel to the pan and cook for about twenty minutes under a closed lid. If you think that there is not enough liquid in the container, then you can add a little water so that the fish does not dry out. You can decorate the finished dish with herbs and add any side dish.

Fish and chips

If you are busy thinking about how to cook fish deliciously and quickly, we recommend baking hake in the oven with potatoes. At the same time, you will receive not only a delicious side dish, but also an addition to it.

For cooking, we should purchase hake fillet (350 g), potatoes (7 pcs.), Onion, sour cream (120 g), hard cheese (70 g). We also need seasoning, pepper, salt, lemon juice and vegetable oil.

Fish and potatoes are a classic combination. And nevertheless, a simple dish turns out to be tasty and unusual in taste. Although it is simple to prepare, it is unlikely that working women have time to cook such delights on a weekday. As a rule, for dinner we all try to do something quicker and more familiar. But on a day off, you can please your family with something special. How to cook fish deliciously? Everything is very simple. For this dish, any fish that does not contain small bones will suit us - pike perch, tilapia, panangasius, hake, pollock and others. We suggest using hake fillets. Remove the ridge and cut the fish into portions. Next, rub it with salt and seasonings, and sprinkle it with lemon juice on top. While the fish is infused, let's take care of vegetables. Peel the potatoes and cut into slices. For cooking, we need a baking dish. Lubricate its bottom and walls with sunflower oil and spread half of the potatoes. Sprinkle seasoning on top, add a little salt. Next, lay out a layer of fish fillet, not forgetting to pepper it. Grease it with sour cream on top and add chopped onion. Now you need to lay out the second layer of potatoes. Sprinkle it with grated cheese and add sour cream.

The dish is almost ready, we send the form to the preheated oven. Cook potatoes with fish for about 50 minutes. The potatoes must be browned by all means. Its readiness can be checked with a plug. The dish must be served hot.

Fish cakes

Fish is a very healthy product, but not every child wants to eat it, thus upsetting their parents. In children's institutions, they often practice cooking fish cakes. In this form, children are more willing to consume fish products. Moreover, the true taste of the dish, if necessary, can be masked with sauces and gravies. Therefore, if you are faced with the task of cooking fish deliciously, the idea with cutlets can be used as an option.

To do this, take a freshly frozen hake, a kilogram of fish is enough. You will also need a small slice of white bread, an egg, an onion, bread crumbs, and fish seasoning.

Fish cakes are a wonderful dietary dish that can be prepared even by people who, for health reasons, have to adhere to a diet.

For cooking, you must first defrost the fillet. Next, separate the bones and remove the skin. Chop the meat. To do this, you can use a blender or meat grinder. Next, peel the onion and also pass it through a meat grinder. Combine fish, onions in a bowl and add a soaked piece of bread. Mix the minced meat well, add the egg, salt, pepper and mix the components again. We form cutlets from the mass and roll them in bread crumbs.

Cover the baking sheet with parchment and put the cutlets on it. We send them to a preheated oven. The dish is baked for about 40-50 minutes. After that, the patties can be served on the table with any side dish. The dish can be diversified with all kinds of homemade sauces. True, such additives significantly increase the calorie content of dishes, therefore, they are not suitable for those who follow a diet.

Instead of an afterword

Fish is a wonderful and healthy product that should be on our menu regularly. Unfortunately, not everyone knows how to cook it. In our article, we have tried to provide tips and the best cooking recipes. We hope that our information will help young and inexperienced housewives learn how to cook the simplest fish dishes deliciously.

Fish is an excellent and tasty source of various vitamins and nutrients. But often young housewives prefer meat, believing that it is easier to cook. But cooking fish, especially fish fillets, is as easy as cooking meat. It just has its own nuances that must be taken into account.

If you buy fish from the store, then for the first time it is better to purchase a fish fillet. It is not much more expensive than whole fish, but cooking will take you much less time and effort.

What to choose river or sea fish?

The heated debate between the fans of the gifts of the ocean and the treasures of the rivers has not subsided for many years. It is difficult to give an unequivocal answer which fish is better. On the one hand, sea fish contains more protein and other nutrients. But it is frozen, which greatly diminishes its usefulness. River fish can be purchased chilled, but it is usually smaller, contains more seeds and has a pronounced odor. True, price tags usually speak in favor of river fish. If you are just starting to learn how to cook, then it is better to start with sea fish. She has fewer bones and a more neutral taste. But then don't give up on experimenting and try other options as well.

How to clean a fish?

If you got a whole fish, then don't be discouraged. Butchering and cleaning it is not so difficult. Take a sharp knife in one hand and hold the fish by the tail in the other. The fish should be on the surface with its head away from you. Peel the scales with a knife, moving from tail to head, until smooth skin appears. Repeat this process on the other side of the fish.

Tip: if the fish slides in your hands, brush your fingers with salt, this will help to keep it.

How to gut fish before cooking?

Use a sharp knife to make an incision in the tummy and remove all the insides from the fish. Make sure that no black films remain anywhere, they will give bitterness. Rinse well inside and out under running water. If you are going to cook a fish head, then be sure to remove the gills, they will also taste bitter.

How to make a fish fillet yourself?

Peel the fish and remove the entrails as explained above. Cut off the fins that are to the right and left of the head (it is most convenient to do this with scissors). Then take the fish by the head and cut the pieces towards the tail. Try to run your knife along the ridge. Check the fillets for bones. If there are any, then remove them with a special tool or tweezers.

How to get rid of an unpleasant odor before cooking fish

Strong odor is a problem for many species of fish, especially river fish. But a little tweak will help you deal with this problem. If you are cooking flounder, it is enough to remove the skin from the dark side. The smell of cod can be removed perfectly with a vinegar solution. Any fish will become softer, tastier and lose an unpleasant smell if you hold it in milk for about an hour.

If it seems to you that river fish smells like mud, then cut it into small pieces. Place the fish in a glass dish and cover with finely chopped bay leaves. Pour warm water into a plate and let sit for an hour.

How to make a delicious marinade?

Never neglect the opportunity to marinate your fish before cooking. Even simply baked fish in the oven can be delicious if marinated beforehand. Everyone chooses for himself the best option for the marinade, but we have selected several winning options.

Classic lemon marinade

This method is suitable for quick pickling of any kind of fish. After such a marinade, it can be fried on the grill, fire or cooked in the oven. Lemon marinade just maximizes the natural taste and removes the unpleasant smell of river fish.

Ingredients:

• lemon - 1 pc;
• salt, pepper and other spices to taste.

All you need to do is squeeze out the juice of one lemon and add spices to it to your taste. Lubricate the fish with the resulting mixture and put it in a cold place for at least 20 minutes.

Simple fish fillet kebab marinade

All ingredients are served per kilogram of fish.

Ingredients:

• olive oil - 100 g;
• lemon - 2 pcs.;
• soy sauce - 3 tablespoons;
• greens - 50 g;
• spices to taste.

Preparation

Squeeze out the lemon juice and mix with the soy sauce. Add olive oil to the mixture (if there is no olive oil, vegetable oil is suitable), spices and finely chopped herbs. When adding spices, do not salt too much. After all, soy sauce itself is quite salty. Drizzle over each bite of fish and let sit for a few hours.

Tip: the fresher the fish, the less time it takes to be marinated.

Rich marinade

If you prefer spicy food, then this marinade recipe is more suitable for you. Many pleasant spices are used here, and adjika will add a little spice to the dish.

Ingredients

• adjika - 2 tablespoons;
• vegetable oil - 2 tablespoons;
• soy sauce - 3 tablespoons;
• dill - 20 g;
• parsley - 20 g;
• hops-suneli - 1 tsp;
• basil - 1 tsp;
• oregano - ½ tsp
• lemon - 1 pc.

Preparation

Cut the greens, add adjika and all other ingredients except lemon to it. Stir. Brush the fish with the mixture and place the sliced ​​lemon wedges on top. Leave to marinate in a cool place.

How to cook fish in a skillet

A simple yet delicious way to get food is to fry the fish in a skillet. Although there are some subtleties here too.

1. Cut the fish into portions. If the fish is small, then it is better not to cut it, but to fry it whole. Advice: if you make small cuts on the fish, then the small fish does not curl up during frying. This will keep the food appealing.
2. Sprinkle the fish with salt and let sit for 10-15 minutes. This will help keep the fish from crumbling during frying.
3. To prevent the fish from sticking to the pan, pre-bread it in flour. To do this, simply roll each bite in flour. It turns out tastier if you mix flour with dry spices.
4. Pour vegetable oil into the skillet. Try to add enough oil for frying. If you pour a lot of it, then the fish will turn out to be too oily. You must pick up a medium fire. A strong fire will burn the fish, but on low heat it will not fry until golden brown. Pay attention also to how you lay out the fish. It should fit snugly enough, but not on top of each other. If you leave a large distance between the pieces of fish, the oil will start to burn. If you put the fish too tightly, then it will begin to languish, and not fry.

Fry the fish on both sides until golden brown. It is best to bring the fish until cooked over low heat in the oven. 10-15 minutes will be enough.

Fish breading

Fish that is fried in breadcrumbs turns out to be very tasty. This is how you combine a crispy crust with a delicate flesh inside. To make a breading, you will need flour, eggs, and bread crumbs.

Place three plates in front of you. Pour flour into one, breadcrumbs in the second, and beat eggs in the third. Now take a piece of fish and dip it in an egg. Then dip it in flour, then again in an egg, then in crackers. Dip a portion well in each container so that it is completely covered with the mass. Then fry as above.

How to make fish soup

There is a wide variety of fish soups. You can cook both fish soup and a variety of soups with cereals and vegetables. Here are just a few tips to help you make your soup tastier.

1. If possible, use different types of fish for cooking. This makes the soup much tastier. The only thing is that for cooking the soup it is not recommended to use carp, roach and roach, which give the dish a bitter taste.
2. You can use frozen fish in the soup, but put it in still cold water. In hot water, frozen fish will lose their taste.
3. If you use whole fish to make soup, make sure that it does not boil over. The bones that get from the fish into the broth will greatly spoil the dish. It is better, if you notice that the fish is already ready, immediately get it out of the soup.

How to cook fish for a child

Many children simply refuse to eat fish. They don't like the taste, especially the bones that have to be taken out. But fish is very useful for children, therefore it is undesirable to completely exclude it from the diet. On the other hand, pushing food into your child by force is not a good option. So a person can hate fish and everything connected with it for life. The best way is to compromise and cook the fish in a way that eliminates all the flaws.

Fish with vegetables for children

To prepare this dish you will need:

• fish fillet - 400 g;
• bell pepper - 1 pc.;
• tomatoes - 2 pcs.;
• butter - 50 g;
• onion - 1 pc.;
• garlic - 2 cloves;
• spices to taste.

Preparation

Wash and dry the fish fillets. Cut the fillets into very small pieces. Slice the fish the way you would cut a chicken fillet. Check that there are no bones left in the fish. Heat the butter in a frying pan and add the fillets there to fry over low heat.

Wash peppers, tomatoes and onions, peel and cut into small pieces.

Tip: To easily remove the skin from a tomato, pour boiling water over it.

Send the vegetables to the pan to fry. Bulgarian pepper has a bright taste that will completely overpower the taste of fish. Fry vegetables for 2-3 minutes, then add a little water and simmer for 10-15 minutes. Add finely grated garlic two minutes before cooking.

You do not need to use these particular vegetables, you can use others, depending on what is in the refrigerator. You can buy a ready-made vegetable mixture, the main thing is that it is with vegetables that have a fairly persistent taste.

After turning off the heat, let the fish stand for a while with the lid on.

Fish is a very healthy and rather easy dish to prepare. It is well suited for dietary nutrition without overloading the body. At the same time, supplying him with many useful elements. Even if you have never cooked fish dishes, following a few recommendations, you can prepare a delicious lunch.

Today we'll talk about how to properly cook river fish. Probably, there are few of those who do not like fish in general, but there are quite a few of those who do not eat just river fish because of the specific smell and a large number of small bones. However, these troubles can be avoided if you know some culinary tricks.

Little secrets of cooking river fish

Catfish large fish is sufficient, the weight of which can reach up to 50 kg. When choosing, it is better to give preference to small specimens, they are tastier (the smaller the catfish, the tastier).

Channel catfish are especially tasty. Their skin is thin, perfect for grilling.

The main advantage of the catfish is that there are no scales, there are no bones between the muscles, it does not need to be cleaned, only slightly scraped with a knife.

Disadvantages: The smell of mud is possible, especially in large specimens.

How to get rid of the scent of ooze

cooking fish on a fire

Pour fresh lemon juice over the catfish 10 minutes before cooking. Another option is to remove the skin from the fish. To do this, hang the fish on a string (pass it through the gills or eyes), make a thin incision around the head and, grabbing the incised skin with a dry cloth or gauze, pull it like a stocking.

Carp- fish that are bred in ponds. On sale, as a rule, there are common carp and mirror carp, which does not have scales or with rather rare round scales.

Carp has tasty tender meat, but as a drawback: a lot of small bones.

How to get rid of bones while cooking fish

You can put the carp on the minced fish and grind it together with the bones, then the bones will not be felt.

Another option is to fry the fish in hot oil, after cutting the fish along its entire length.

With this cooking option, the bones will also not be felt, they seem to dissolve.

Perch no less tasty fish than carp. More suitable for frying and preparing first courses, as it contains a small amount of meat. To facilitate the process of removing the scales, dip the fish in boiling water for a few seconds before cleaning, then scrape off the scales with a knife.

See How To Cook Bony River Fish Properly

Pike great for fish soup, as well as for frying or smoking, especially small squids. Stuffed pike is very good.

However, pike is considered less tasty fish than perch or carp, but its meat is no less tender than that of these river fish.

As a disadvantage: it often smells of mud.

How to get rid of an unpleasant odor

10 minutes before cooking the pike, rub it with a lemon wedge.

How to determine the freshness of a fish

Fresh fish have bright, shiny scales covered with a thin layer of transparent mucus. The color of the gills is from light pink to bright red. The meat is firm, also pay attention to the belly, it should not be swollen.

• To eliminate the smell of mud from rudd, lake roach, crucian carp, washing the fish in a strong solution of salt water before cooking it helps.
• Cold water with vinegar will help to get rid of burbot from a specific smell, where you need to lower the fish for 2-3 hours before cooking.
• To make the skin of catfish, burbot and eel light and clean, spread it with a mixture of salt and ash (1: 1) before cutting, hold it in this form for 10 minutes, then rinse it off with running water.
• Salt will help to facilitate the process of cleaning fish. Rub the fish with coarse salt, then during cleaning it will not slip out of your hands.
• When cooking, it is better to salt the fish just before it is cooked, then its meat will be more tasty and tender.
• Sprinkle some salt on the pan to prevent the fish from sticking to the pan during frying and the oil splashing.
• A more delicate taste of fish can be obtained by boiling it in water diluted with milk.
• If you want to keep the shape of the fish during cooking, then tie it with twine and put it belly down.
• The special taste of the fish will disappear if you add a little cucumber pickle during cooking. For tench and carp, you can add fresh bell peppers or a pinch of dill.
• To improve the taste of fish intended for frying, sprinkle it with lemon juice or table vinegar 15-20 minutes before frying.
• Salted fish should be soaked in frequently changed water, and salted fish should be kept in milk, bread kvass or tea.
• To stuff the pike, it should be cut along the back.

How to cook river fish. Recipes

Fresh river fish on the wire rack

River fish 4pcs, lemon, a small bunch of dill, onions, cut into rings, salt, pepper mix, mayonnaise

Remove the gills and entrails, peel the fish, rinse well and rub with salt and pepper mixture.

In the area of ​​the ridge, several cuts are made and a lemon is placed in them, cut into slices.

The fish itself is coated with mayonnaise inside and outside. Large quantities of onion rings and 2-3 sprigs of dill are placed in the abdomen.

The fish is baked on both sides on a wire rack over hot coals.

Here you can see how to cook deliciously in the oven

Fish baked with potatoes and eggs

Pike perch fillet about 250 gr., Boiled potatoes in their skins 2 pcs. tomato 1pc, boiled eggs 2pc,

mayonnaise 2 tbsp. l., finely grated cheese 100g. lemon juice 2 tablespoons, vegetable oil, white and black pepper to taste.

Rinse the fish fillets, dry, sprinkle with lemon juice, grate with a mixture of peppers and salt.

Fry in vegetable oil until golden brown. Peel the potatoes and cut into slices. Cut the tomato into slices. Grate the eggs on a coarse grater or cut into small cubes, then mix with mayonnaise, salt, if desired, you can add a mixture of peppers, mix everything. Put potato slices on a baking sheet greased with vegetable oil, spread pike perch fillets, tomato slices on them, sprinkle each layer with grated cheese. Spread the prepared egg mixture on top and bake in the oven at 180 degrees for 8-10 minutes.

River fish in a village style

For 150 gr of fish, 1 egg, 50 ml of cream, fresh herbs, salt and pepper to taste.

Take small river fish (crucian carp or perch will do), clean, wash and dry. Then roll the fish in flour and put in a skillet with melted butter, fry on both sides. Mix eggs with cream, pour this mixture over the fish and send to the oven for baking. Sprinkle with fresh herbs before serving.

The fact that somewhere in the world there are people who do not like fish, I can only explain by a coincidence of circumstances - for example, they forced them to eat nasty frozen fish under mayonnaise in childhood, and there was no one nearby who would explain that the fish itself was not in what is not to blame. Let such a person taste really good, deliciously cooked fish - and that's it, you can't drag it by the ears. Everyone says that fish is healthy, but for me it is primarily a delicious product, from which you can cook so many wonderful dishes. Although healthy too, it's not for nothing that doctors strongly recommend eating fish dishes several times a week.

The next collection includes ten of the best recipes for fish dishes. Does this mean that the rest of the fish dishes are not so good? In no case, properly cooked fish is always good and in any form, it is no coincidence that it is among my definite favorites: take any fish, your favorite herbs, and a wonderful dinner is ready. In the same collection you will find other of my favorite fish recipes, and if among them there are not those that you like, be sure to tell us about it in the comments.

They say that the owners of expensive restaurants sometimes ask candidates for the position of new chef to cook something very simple, like an omelet. And it is no coincidence: the simplest is usually the most difficult. For example, fried cod. It would seem that what could be easier than just frying the cod in a pan? In theory, nothing, in practice, for one it will fall apart, for another it will dry out, so people renounce to cook fried cod, better in the oven, in parchment or something else. Meanwhile, properly cooked fried cod is very tasty in itself, and a delicious sauce is prepared for it in the same pan without interrupting the process, and the texture of such cod turns out to be what you need: still juicy, but already dense, easily separating into pieces. If you think that cod is so-so fish - give it another chance!

To tell you the truth, I do not really like stewed or boiled fish, but for this fish in tomato sauce I am ready to make an exception at least every day. There is everything here - and the bright, summer, rich taste of tomatoes, and a fragrant, thick sauce with the taste of the sea, and fish, the meat of which itself departs from the bones. A similar dish is sometimes prepared by fishermen all over the Mediterranean, sending into it that part of the catch that could not be sold, but we can take any fish - even an inexpensive cod, even an overseas sea bass, even a familiar and familiar pike perch. I am sure that carp in this form will also appeal to those who love this fish. It's up to you!

I absolutely cannot go to the Runet. For example, yesterday, out of some fright, I decided to look for a recipe for cooking chum salmon, and I still have this unfortunate fish in front of my eyes, exhausted with mayonnaise, foil and cremated in the oven until completely unrecognizable. It is clear that the only purpose of these tricks is to cook chum salmon so that it turns out juicy, but these would-be culinary experts also teach others, and there is no one to stop them. Well, this overwhelming burden will again have to be shouldered by your humble servant.

Julia Child's culinary career, as the film Julie and Julia recently showed us, began when she was served fried fish with just such a sauce in one of Rouen's restaurants. Like everything ingenious, the beurre blanc sauce (“white butter” in French) is very simple and goes well with any fish. In his homeland, in the Loire Valley, pike is served with such a sauce - and the fact that a rather bony and not too refined fish becomes a welcome guest on the French table, the merit of the sauce is not so small.

Mackerel is an extremely fatty fish, but unlike meat, the fat in fish is very healthy: omega-3 acids and all that. In addition, being a fatty fish, mackerel is very beneficial when grilled, and grilled mackerel fillets will be a real step forward in terms of serving gracefully. This is especially important if someone in your household disdains to eat fish because of their bones. Doctors advise to include in your diet at least two servings of fatty fish per week in order for your body to receive a tangible charge of vivacity and health, and this simple recipe will help you make your menu not only healthy, but also delicious.

This Swedish version of the salted salmon we are used to has its roots in ancient times. In those harsh times, the Swedes and other Scandinavians not only salted the fish, but also buried it, often for several months, in order to preserve it for the winter. Actually, the modern name “gravlax” comes exactly from the Swedish gravad lax - “buried salmon” - although it is sometimes difficult to believe even for modern Swedes. Now, of course, no one bury salmon anymore (although surstroemming, fermented herring is still very popular), but from the neighborhood with dill and vodka (required ingredients!) And beets (optional, but desirable) it acquires a spicy taste and extremely interesting coloring.

Today we will cook pickled fish with you. The role of fish is whitefish, a freshwater relative of salmon, which, after salting or pickling, turns into a real delicacy. What to do if Ladoga Lake, where as many as seven breeds of this wonderful fish are found, did not happen at your side? It's okay, take any other - pike perch, catfish, silver carp ... In a word, if you like fish in its usual form, then you will also like it in pickled form.

Lemon and thyme are best friends, and this duet works wonders with fish. For the first time I had a chance to try, frankly, not the most frequent guest on our counters: the British call this fish John Dory, the Italians and the French call it the fish of St. Peter, and we call it sunflower. On her side there is a dark spot, according to legend, the fingerprint of the holy Apostle Peter, who, as you know, was a fisherman (however, the sunflower is not found in the Sea of ​​Galilee, but who cares?). The sunflower has rather dense meat and tastes somewhat like halibut. Needless to say that you can cook any fish with lemon and thyme - even sea fish, even river fish, even with white meat, even with red meat? ..

I have dreamed of tuna tartare for more than two months, since the day I tasted it in one of the trendy places in Alicante. The service in that establishment was disgusting, the prices were frightening, the people crowded at the entrance, the bartenders in the center of the hall were mixing various versions of gin and tonics, but the tuna tartare turned out to be beyond praise. Large chunks of pliable and juicy fish meat in a light dressing with an Asian bias have sunk into the soul for a long time. I haven't seen fresh Mediterranean tuna in our country, and you can't buy another one right away, but as soon as I had a piece of deep pink fillet in my hands, I immediately remembered the tartare. After all, this is, in fact, the best thing that can happen to tuna.