My family loves fish very much, so I always try to come up with something new, but there is a recipe that has been out of competition for many years, and not only in my family, but also when my mother and grandmother cooked, and now in the daughter's family it is a fish in milk.

The recipe can be considered our family, it came from my ancestors who lived on the Volga. At first, my mother cooked river fish according to this recipe, but when we moved from the Volga, sea fish, which occupies most of our counters, was used.

This recipe is good especially for fish, which becomes dry after frying, but in general you can take any inexpensive fish: blue whiting, pollock, hake.

Fish in milk is so uncommon among other recipes that for a while I thought it was my grandmother's invention. Now almost all my friends who have tried this fish at least once at my place cook fish this way.

Ingredients: 1 kg of fish, 0.5-0.6 l of milk, 2 onions, breading flour, salt, sunflower oil for frying.

Onion cut into large cubes. Lots of onions in this recipe. It would seem a strange combination: onions and milk, but surprisingly, in this recipe, onions in sauce are eaten with pleasure even by those who cannot stand it in a boiled state.

So, we have prepared fish, onions and flour for breading.

We bread the fish in flour.

Put the fish in a frying pan with hot oil.

Fry on both sides and then fill all the gaps with onions.

Now fill the fish with milk. The level should be almost with the top edge of the fish, well, and the pan should have sufficient sides. In general, milk usually does not run away, the fish reliably guards it.

Bring the milk to a boil, lower the heat and cover the pan with a lid. So the fish should be stewed in milk.

In general, our fish is already ready, but we determine the degree of readiness of the dish by the onion, it should become transparent, soft and almost dissolve in milk, while the milk should thicken and acquire a creamy color.

It’s hard to come up with mashed potatoes as a side dish for this fish, although it’s delicious with other side dishes. The fish turns out so tender that it just melts in your mouth, the sauce also tastes amazing.

I have lovers who wait until all the fish are on the plates, and then they make their way to the kitchen and collect the remaining sauce from the pan with bread.

This fish, by the way, is very tasty and cold, so if left in the pan, it is quite possible to have a snack without any garnish.

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Fish stewed in milk is an easy to prepare, but very tasty dish. The fish turns out incredibly tender, with an incomparable milk sauce. I cooked hake fillet, you can take any other similar fish. Can be served with mashed potatoes or rice. Very tasty!

To cook fish stewed in milk, you will need:

onion - 0.5 pcs.;

fish fillet I cooked hake fillet) - 500 g;

butter - 2 tbsp. l.;

milk - 1 glass;

flour - 1 tbsp. l.;

salt, ground black pepper - to taste;

parsley greens) - to taste;

bay leaf - 1 pc.

Cut the thawed fish fillet into small pieces.

Pour milk into a frying pan, add salt, bring milk to a boil and add finely chopped onion.

Also put black pepper and bay leaf in a pan in milk.

Boil milk with onions over low heat for 5 minutes, then add butter and pieces of fish to the resulting milk sauce.

Stew the fish in milk for 10-15 minutes over low heat, periodically turning the pieces over with a lid (it is not necessary to cover the pan). At the end of the stewing, if the sauce has not thickened too much), add flour diluted in a small amount of 1-2 tablespoons) of water, mix well and cook for a few more minutes. Sprinkle the fish with chopped parsley and stir. Turn off the gas.

Ready-made incredibly tender and tasty fish stewed in milk, serve hot to the table.

You can take any inexpensive fish, it turns out well, which is a bit dry during normal frying. In milk, you can cook both ordinary fish carcasses and fillets.
Another point: a large amount of onion is added to the milk. It has been tested many times - even those who categorically cannot tolerate boiled onions eat it with pleasure in this dish, but if you don’t even want to see the onion, then it makes sense to grind it.

Fish
milk
onion
sunflower oil for frying
flour for breading

Wash and clean the fish. In this situation, I used a fillet that just needs to be thawed, rinsed with clean water, cut into pieces and salted with more salt. Pepper is not used in this dish.
Dip the pieces in flour.





Dip the pieces in flour.

We spread the fish in hot sunflower oil and fry on one side until golden brown.







We cut the onion into small pieces.



We turn the fish with a ruddy crust up and fill all the free places with chopped onions.





Fill the fish with milk. There should be enough milk to reach the top of the fish. You do not need to add salt, if the fish was initially heavily salted, excess salt will go into the milk sauce. Let the milk boil, reduce the heat and cover the pan with a lid. We leave the fish to stew in milk over low heat.
We finish stewing when the milk thickens to the state of the sauce, and the onion is almost dissolved in the milk. When serving, pour over the fish with the sauce in which it was stewed. Mashed potatoes are best suited for garnishing such fish.

My ancestors are Volzhans, and therefore they were unsurpassed specialists in terms of cooking fish. Remember how Tosya Kislitsina in "Girls" enthusiastically talked about potato dishes. So my grandmother could also enumerate fish dishes with fervor. Whatever they did with it: they salted it, and dried it, and fried it, and baked it. Mom told how during the war explosions brought so many fish to the surface that water was not visible, women and children filled whole baskets and carried them home. In the hungry war years, fish was almost the only one in the diet, it, like cucumbers, was salted in tubs and then cooked from corned beef.

There are many fish recipes in the family, but perhaps the most favorite is fish in milk.

At the time of my grandmother, it was a festive dish, and for the next generations it became ordinary, but extremely popular. It was prepared from river fish, in which there were few bones, mainly from pike perch, but in connection with the move from fishing places, they found a replacement for pike perch. In Soviet times, hake dominated the shelves, so his mother began to cook according to her grandmother's recipe. Now my daughter and I pamper our household, and if we bought fish, a rhetorical question sounds: “In milk?” Of course, in milk! Unconditionally!

I make fish in milk from any dryish and not very bony representatives of it such as cod, pollock, hake, blue whiting.

So we need:

0.5 liters of milk

2 large onions

salt, flour and sunflower oil.

We clean the fish and cut it into portioned pieces, if especially large specimens come across, then you can cut it into narrow strips or cut a piece 6-7 centimeters wide in half along the ridge along. Cut the onion into large cubes (by the way, you can’t spoil this dish with onions). Pour flour into a bowl for breading.

Actually, the preliminary procedure is familiar in the preparation of fish: salt, roll in flour - and in a frying pan with hot sunflower oil.

Lightly fry the fish pieces on both sides. The barrels are slightly reddened, generously sprinkle with onions, filling, if possible, all the gaps between the fish pieces.

Of course, you can do without frying if you are against this kind of food, but there is a reason: a little fried fish will keep its shape well and look more appetizing, besides, the flour will also be fried, and the milk sauce will be a hundred times tastier .

Fill the fish with onions with cold milk almost flush with the surface of the fish, but so that it shows its ruddy barrels. We wait until the milk foams like volcanic lava, reduce the heat and cover the pan with a lid.

Now it remains only to look so that the milk does not rebel, but gently languishes the fish under a white-foam cover.

The degree of readiness is determined as follows: the onion has become soft and almost transparent, the sauce has thickened, the whole dish has become creamy in color.

Traditionally, the fish was served with mashed potatoes, poured with milk sauce. The men in my family still do not recognize another side dish. The fish turns out tender, soft, with a delicate taste - you will lick your fingers! A languid beauty lies on a soft pillow of mashed potatoes, and beckons to try.

And you can also eat it with boiled cauliflower and green peas, or by combining a side dish.

There is one inexplicable mystery for me in this dish. I know a lot of people, including my own son, who hate boiled onions. Incredibly, everyone eats onions in milk sauce with this fish. Fish in milk and cold is good.

And absolutely piquant details: if you wait until all the fish from the pan is laid out on plates, someone will definitely come with bread to collect the rest of the sauce. Well, if you are the first!