A fish

Fried fish under the marinade


Ingredients for cooking fried fish under the marinade

  1. White fish (pure fillet of pollock without skin or any other boneless species) 500 grams
  2. Wheat flour (sifted) 3-4 tablespoons
  3. Vegetable oil (for frying) as needed
  4. Onion 2 pieces
  5. 2 carrots
  6. Tomato paste 2 tablespoons
  7. Salt to taste
  8. Ground black pepper to taste
  9. Sugar 1 teaspoon
  10. Table vinegar 9% 1 tablespoon
  11. Cloves to taste
  12. Laurel leaf to taste
  13. Purified water 50 milliliters
  • Main IngredientsMintai, Onion, Carrot, Sugar
  • Portion2-3
  • World Cuisine

Inventory:

Kitchen scale, measuring cup, tablespoon, deep bowl, kitchen knife - 2 pieces, cutting board - 2 pieces, plate - 2 pieces, grater, stove, frying pan, wooden kitchen spatula - 2 pieces, heat-resistant shape, plastic wrap, refrigerator , serving plate.

Cooking fried fish under the marinade:

Step 1: prepare the fish.


As you already understood, any boneless fish can be used to prepare this dish, in our version pollock, which is mainly sold in frozen form. Therefore, after the purchase we send it to a bowl of ice water and leave it there until it thaws. As soon as the ice comes off the sea, rinse it, dry it with paper kitchen towels, put it on a cutting board and continue preparation.

With a sharp knife, cut the fish fillet across into portions of the desired size, for example, from 3 to 6 centimeters. Sprinkle them on all sides to taste with salt, black pepper, transfer to a clean dish and leave in it for 12-15 minutes or until use, so that the fish a little infused in spices.

Step 2: prepare the rest of the ingredients.


In the meantime, using a new knife, peel the vegetables indicated in the recipe, rinse them under trickles of cold running water, dry them, put them on a clean board and chop them in turn. Cut the onion into cubes, quarters, rings, half rings, straws, and chop the carrots on a medium or large grater. After that, put on the countertop a deep plate with sifted wheat flour, as well as the remaining ingredients that will be needed to prepare the dish, and move on.

Step 3: fry the fish.


We put the pan on medium heat and pour a little vegetable oil into it, for a start three or four tablespoons will be quite enough. We don’t lose even a minute while the fat is warming up, roll the first batch of fish in wheat flour, trying to do it carefully so that it covers the slices with an even layer.

Just a few minutes later we lower the slices of pollock into the bottom of a hot pan and fry them from all sides to a golden color. It is not worth it to keep this yummy on the stove, as soon as it is browned, with the help of a kitchen spatula we move the tasty slices on a plate and in the same way we cook the rest of the fish until it ends.

Step 4: prepare the marinade.


Then we wash the pan, put it on medium heat again, dry it, pour a couple of tablespoons of vegetable oil into it and again let it warm up. After two minutes or slightly less, we send the chopped onions into the preheated fat and simmer until soft for 2-3 minutes, constantly stirring with a wooden kitchen spatula. Then add carrots to it and fry them together for 5 minutes. After that we season the vegetables with tomato paste and cook more 6-7 minutes, periodically loosening.
Now pour 50 milliliters of purified water into the pan and simmer everything 5 minutes. Then we put sugar, 9% vinegar in practically prepared marinade, salt, black pepper, cloves and laurel leaf to taste. Again, mix everything to a homogeneous consistency, hold the next on the stove 10 minutes, remove from heat and proceed to the next, almost final step.

Step 5: bring the fried fish under the marinade to full readiness.


We take any deep form, spread the fried fish in an even layer, cover it with hot marinade and cool everything to room temperature. Then cover the dishes with a fragrant dish lid or tighten with plastic wrap and put in the refrigerator 3-4 hours, after that you can taste the appetizer!

Step 6: serve the fried fish under the marinade.


Fried fish under the marinade is served cold as an appetizer. It is served in the dishes in which it was infused in the refrigerator, or in portions on plates, optionally pre-decorated with sprigs of fresh herbs, for example, dill, parsley, cilantro.

This yummy does not need any additions, unless salad, pickles, marinades and, of course, bread can slightly refresh this miracle. Cook with pleasure and enjoy homemade food!
Enjoy your meal!

Recipe Tips:

- celery stalk can be added to onions and carrots;

- a set of spices is not essential, use any that are used to season fish dishes, for example, anise, basil, oregano, lovage, marjoram, melissa, thyme, tarragon or others;

- an alternative to 9% table vinegar - 6% or white wine.