Hello dear readers of the site. Autumn has come, and light summer food is gradually losing its position, giving way to autumn, more high-calorie food. I already want something fried, baked and salty.
- this is an amazing, and at the same time easy-to-make dish, which is popular in my region, especially in spring and autumn, when the fish are fattening up in preparation for winter, or after winter, when they have not yet completely lost fat.
Any fish that lives in your area is suitable for this dish: roach, tarashka, bream, glander, saberfish, perch, pike perch, etc.
It is prepared in two stages: first the fish is fried, and then the potatoes.
1. Prepare and fry the fish.
We clean the fish, gut it, wash it well, cut off the tails and make small cuts across the carcass. The cuts are needed so that the small bones dissolve during frying, and if the carcass is large, then it is fried better.
The next step is preparing the frying mixture.
You can use store-bought, or you can do it the old fashioned way: flour, salt and ground pepper.
Pour in a heap of flour, a pinch of salt, pepper it all, and then mix. Salt and pepper to taste.
Advice. The amount of salt and pepper can be determined when the first batch of fish is cooked. If something is not enough, then add salt or pepper to the mixture.
Place the frying pan on medium heat and pour in sunflower oil.
We envelop the fish on both sides in the mixture and place it in a frying pan.
For the first 5-7 minutes of frying, do not touch the fish. During this time, the bottom will be slightly fried, and the carcass will no longer stick to the pan.
Now, as the golden crust appears, turn the fish over to the other side and finish frying.
2. Prepare the potatoes. The final stage.
The potatoes will be cooked in the same pan and oil in which the fish was fried.
Add enough sunflower oil to cover the bottom of the pan by 7 - 10 mm and let the oil heat up slightly. This will prevent the potato wedges from sticking to the pan when pouring, since when they get into the hot oil, the wedges will immediately become covered with a thin crust.
We cut the peeled potatoes to your taste: into strips or slices, large or small. Then put it in a frying pan.
After the first 2 - 3 minutes, stir the potatoes so that the remaining slices are coated with oil. And subsequent mixing is done as the bottom layer acquires a light golden hue.
When most of the potatoes acquire a golden hue, add the onion, and you can add salt and pepper for the first time. Mix.
Now we have 5 - 7 minutes left and the potatoes will be ready.
And so that the onions do not burn and are evenly fried, stir the potatoes 2 - 3 times, and at the same time, finally add salt and pepper to taste.
Once the potatoes are ready, place the fish on it, cover the pan with a lid, and leave on low heat for another 5 minutes. During this time, the fish will be saturated with the aroma of fried potatoes and give off some of its own.
If desired, you can sprinkle green onions on top of the fish.
In the end we got it and Fried fish And fried potatoes.
Also, be sure to read the article about cooking, and at the same time watch the video.
Bon appetit.
Good luck!
In the absence of an oven, I cooked fried fish and potatoes on the stove in a frying pan. And you know, it turned out no worse. Fish does not need to be stewed for a long time; it cooks faster than meat, and it also absorbs the taste of gravy and spices faster. About half an hour, and a delicious roast with potatoes and fish is ready!
I have already written that for us now the most accessible and cheapest fish is fresh tuna. But instead, you can take mackerel or sea fish with white dense meat - catfish, cod, hake, etc. In general, we buy any fish that is suitable for the price and cook it into a roast.
Roast fish and chips recipe with photos
- Fresh sea fish - about 1 kg (or 700 g fillet);
- potatoes – 1 kg;
- onions (regular or purple) – 2-3 pcs;
- tomatoes – 6 pcs;
- garlic – 3-4 cloves;
- lime – 1 small;
- basil or any greens;
- vegetable oil – 4 tbsp. l;
- green chili pepper – 1 pod;
- salt, pepper, spices - add everything to taste;
- water – 2 glasses.
How to cook fish and chips roast
Remove the bones from the fish and cut into large pieces the size of a matchbox. Salt, sprinkle with freshly ground black pepper (it’s good so that you can feel it), pour over lime or lemon juice. Cover and leave for 10 minutes to soak the fish in the spices.
The fish is marinated, and without wasting any time, we’ll get to the vegetables. Onions need to be cut into half rings, tomatoes and potatoes into large pieces. Garlic slices. I take green chili pepper, it is spicier, and add rings along with the seeds. It turns out quite spicy. If you are not used to spicy food or don’t like spicy food, shake out all the seeds from the pepper - they give it heat and spiciness. A pod or half a pod should be cut into thin strips.
In a frying pan in 2 tbsp. l. fry the garlic in oil, add pieces of fish, fry quickly, turning, so that the fish changes color and brightens. Transfer it to a plate along with the garlic.
Add oil to the pan, fry the onion, then the potatoes. Salt and pepper. Pour in water, cover with a lid and simmer the potatoes over low heat until soft. Remove the lid and evaporate excess liquid. Add the tomatoes and fry everything over low heat until the tomatoes soften.
Place the fried fish on the potatoes and stir. Cook the roast, uncovered, for 10-12 minutes until the fish is done. We check the readiness of the fish pieces with a fork: take a large piece and break it. The inside of the fish will be light and breaks easily. Cover the roast with a lid and let it sit for a while. At this time, make a salad or chop vegetables and herbs.
Recipe: HOME-STYLE STEWED FISH WITH POTATOES. In order to prepare this dish, fish pulp with or without skin, obtained by cutting fish, is used. can be cooked both in deep portioned frying pans and in pots.
Cooked vegetables are cut into small cubes. Onions and celery are fried, transferred to a portioned frying pan or pot, add potato wedges, carrots, salt and pepper, milk and simmer for 15-20 minutes, then slices of pulp weighing 20-25 g are placed on the vegetables and simmer until fully cooked in a frying pan. closet
Stewed fish with potatoes is served in pots, sprinkled with finely chopped herbs.
Pink salmon (cod, sea bass, carp, ocean horse mackerel, etc.) 500 g, 1 onion, celery (root) 1/4, potatoes 6-7 pcs., carrots 1.5 pcs., milk 1/ 2 l, salt 1/2 teaspoon. l., parsley or dill to taste.
Recipe: FISH STEW WITH POTATOES. Cut the prepared fish pulp into slices and simmer together with spices and roots for 6-8 minutes. Prepare tomato sauce using the broth. Melt lard in a frying pan and remove the cracklings. Fry cut potato pieces, onions and parsley roots in this lard. Place fried vegetables in a pot, and poached fish on them (three slices per serving), pour in tomato sauce, add crushed garlic and cut into rings, and then lightly fried bell pepper in lard.
Simmer in a closed pot in the oven for 10-15 minutes. Before serving, the stewed fish and potatoes are sprinkled with parsley or dill.
Cod or pollock fillet 500 g, lard 160 g, onion 120 g, sweet pepper 80 g, potatoes 600 g, tomato sauce 400 g, garlic 2 cloves, parsley (root) 60 g, herbs, pepper, salt.
Recipe: FISH Roast. Portions of fish flesh with skin are sprinkled with salt, pepper, breaded in flour and fried in the main way until a golden brown crust forms on both sides.
Raw potatoes, cut into pieces, are stewed in a pot in sour cream with sautéed onions. 10 minutes before the potatoes are completely cooked, add garlic mashed with salt, fried fish, porcini mushrooms fried in melted butter, then add fish broth, cover the pot with a lid and continue to simmer until completely cooked, periodically shaking the contents of the pots.
Roast fish is served to the table, poured with melted butter and sprinkled with finely chopped parsley. The pot is placed on a snack plate with a paper napkin.
Carp fillet (sea bass, pollock, cod) 500 g, potatoes 6-7 pcs., vegetable oil 2 tbsp. l., wheat flour 1 tbsp. l., sour cream 3 cups, 1 onion, fresh white mushrooms 7-8 or champignons 9-10 pcs., garlic 2-3 parts (to taste), melted butter 2.5 tbsp. l., salt and ground black pepper, finely chopped parsley to taste.
The set and quantity of products in recipes are given per serving in net grams or kilograms, or in pieces.
1. Cooking pollock. We do everything similarly with other fish. So, we defrost frozen pollock by first removing it from the freezer. Wash thoroughly and cut into medium pieces. Mariad can be prepared separately, or you can simply add sour cream, mustard, fish spices and salt to the cut fish and mix well.
2. Cooking vegetables. Peel carrots, potatoes and onions.
We cut the onion into half rings (rings), three carrots on a coarse grater, and cut the potatoes coarsely into 2-3 parts.
3. Pour oil into a deep frying pan and lightly sauté the onion.
4. Place a layer of carrots on the onion, lay a layer of fish, pour the remaining marinade from the fish on top of the fish. And place potatoes in a layer on top of the fish. Sprinkle with your favorite spices (I used a mixture of spices). You don’t have to use any more spices, as they were in the marinade – it’s a matter of taste.
5. Close the lid and place in a hot oven.
6. Stew the fish with vegetables until the potatoes are ready.
7. As soon as the potatoes are ready, place the fish and potatoes in portions on plates or on a platter. Decorate with greens.
Stewed pollock with potatoes turns out very tasty and piquant. This dish is also healthy, since everything here is cooked in its own juice. The fish is soaked in sauce, carrot and onion juice.
I’ll add that this dish is also good because you don’t need to prepare an additional side dish, since it is completely self-sufficient, let’s say, that is, “two in one.”
Fish stew with potatoes seems like an ordinary dish, but it’s delicious. Everyone. Anyone who loves fish will definitely like it. I even love these potatoes, more than with meat. I advise everyone to try it, you will definitely like it!
Ingredients:
- Fresh mackerel or pollock - 1-2 pcs.;
- Peeled potatoes - 4-5 pcs.;
- Onion - 1 head;
- Vegetable oil;
- optional carrots - 1 piece (I did not add).
Fish stewed with potatoes. Step by step recipe
- Clean the fish, remove the bones, and cut into portions.
- Peel the potatoes and cut them into 0.5 cm circles.
- Cut the onion into half rings (if you add carrots, grate them).
- Pour vegetable oil into a tall frying pan or small saucepan to cover the bottom.
- Let's divide all our products into two parts.
- We lay our ingredients in layers - first a layer of potatoes, then a layer of fish, then a layer of onions and carrots. This will make two layers.
- Pour water so that the vegetables are slightly covered and simmer for 30 minutes.
Fish stew with potatoes is very tasty when still hot.
