How to cook river fish How to cook river fish, which usually has a lot of bones, and therefore cooking river fish is much more difficult than sea-caught relatives. Nevertheless, you should not refuse river fish: its meat is lean, very tasty and healthy. It is non-caloric and easy to digest. Doctors advise introducing it into the diet of people weakened after illnesses, as well as those who have problems with the heart and nervous system. Diseases such as an ulcer with gastritis will not be contraindications for the use of river fish, of course, in reasonable quantities in baked or boiled form. HIDDEN THREAT River fish from the carp family such as asp, rudd, chub, tench, bream, crucian carp, roach, sabrefish, ide, bleak and carp can be affected by a parasite dangerous to humans (opisthorch). Getting rid of it is quite difficult. Therefore, boil the fish for at least 20 minutes in boiling water, and fry in small pieces in a frying pan under the lid. It is not recommended to dry and salt fish of this family at home. SWEET ROUGH, YES MANY BONES There are a great many varieties of river fish, and it is not surprising that housewives often get lost when it comes to cooking. However, it is enough to learn a few basic principles, and then it will not matter which freshwater representative is in front of you. So, when cutting pike perch or perch, the dorsal fin is cut out at the beginning, shallow cuts are made on both sides, and then, having grabbed, the fin is torn out in the direction from the tail of the fish to the head, and then the fish is cleaned and gutted. The main thing is to remove the liver and gallbladder without damaging it. Otherwise, the bile will spill and the finished fish will be bitter. If the liquid does get on the meat, rub it with coarse salt. After that, the remaining entrails and gills must be removed from the carcass, and the film that covers the vertebral bone is cut lengthwise. Gutted carcass is washed in cold water, repeatedly. If you have to remove the scales from a perch or tench, you can immerse the fish in a container of hot water for a few seconds, and then with cold water and scrape off the scales with a knife. The situation is simpler with catfish. He has almost no scales, so it will be enough to make a few movements with the knife “against the wool”. Often catfish, especially large ones, smell like mud. (By the way, pike, bream, carp, tench also “sin” with this). To get rid of the smell, you need to pour lemon juice over the fish 10 minutes before cooking. There is another problem with carp - it has very few scales, but a lot of small bones. Well, if he goes for minced meat - you can simply grind the cleaned carcass, they will not be felt. If you are going to fry carp, then you can make several cuts along the entire length and put the fish in oil on a hot frying pan - the bones seem to dissolve, only the most tender fillet remains. SPICES AND SAUCES How to season river fish is a matter of taste. You can mix oils and herbs, dry spices and salt. Olive oil is suitable for any fish. After rinsing and wiping the carcass dry, grease it inside and out, it will be more juicy and covered with a golden crust. Lemon will remove excess fat in the fish and relieve it of the unpleasant smell of mud. If you stuff the carcass with slices, the meat will acquire a fresh, spicy aftertaste. Spicy herbs such as green dill, rosemary, marjoram, oregano, tarragon, parsley, dill and mint go well with fish. They are added to dressings and sauces, when stuffing fish they are mixed with oil, they are also added to fish pate. Aromatic salt will make the fish just a delicacy. It is easy to make: coarse sea salt, a sprig of rosemary and the zest of half an orange are mixed in a mortar. It is also good to add lemon zest and three peas of black pepper to the salt. The dish will acquire an exquisite taste if it is seasoned with salt mixed with a pinch of lavender flowers. THE CHOICE IS YOURS! Stale fish is usually immediately visible - it is very sticky and smells bad. But sometimes you have to choose the best one that seems not bad at first glance. Feel free to take fish if: 1) the eyes can be transparent or black, clear, bright but not cloudy 2) the carcass is elastic and dense; when pressed with a finger, dents should not form 3) the scales should fit snugly against the skin and be shiny and smooth 4) the gills of the fish are pinkish or red 5) the tail of the fish should be slightly moist and elastic, a curved or dry tail indicates that the fish is not fresh CHEF'S SECRETS If you are not going to cook freshly caught fish right away, you need to take care of its storage. To do this, you can wrap the fish in nettles or soak a cloth in a saline solution and put it in the refrigerator. The carcass is stored in this form for no more than a day. For long-term storage, it is better to freeze it. You need to defrost the fish slowly, avoiding exposure to hot air or water, first wipe the cutting board with a slice of lemon and then it will not smell like fish. Cut off heads, tails and fins can be used for broth. It is recommended to pepper and salt the fish not earlier than five minutes before cooking. Get rid of the unpleasant smell when frying fish will help you raw potatoes cut into slices added to the pan, it will absorb it. When cooking, it is recommended to add a little milk or three tablespoons of vodka to the fish broth or fish soup, the pieces of fish will be softer and tastier, and the broth itself will be more fragrant. CARP UNDER A FUR COAT - crucian carp -4 pcs. green apple -2 pcs. Dijon mustard - 4 tsp salt olive oil greens From peeled apples, the core is removed, rubbed on a grater and mixed with mustard. Add olive oil, salt and finely chopped parsley to the contents and mix everything. Peel the fish, put it whole in the prepared baking dish and pour over the apple-mustard “fur coat”. Baked at a temperature of 180 gr. about 40 min. CATFISH STEAK - catfish fillet - 800 g egg - 1 pc. breadcrumbs - vegetable oil flour onion 150 grams potatoes - 1.2 kg. Cut the catfish fillet into slices up to about 3 cm thick, lightly beat off, giving a rounded shape, salt, pepper, moisten in lezon ( a raw egg mixed with water) and coat in breadcrumbs. Catfish is fried in a heated pan with vegetable oil. Serve fried or boiled potatoes and fried onions as a side dish.

The most hardworking should start, for example, with stuffed pike. Alas, you will have to tinker with this fish a lot before you get a great result. To get rid of the smell of mud, the pike must be thoroughly washed and kept for a quarter of an hour.

in cold salt water. Then the fish should be scaled, cut off the tail fin, remove the gills and cut the skin just below the head. Next - cut the skin under the fins and remove it, very carefully pulling it to the tail. After that, with a sharp knife, you need to remove the meat from the ridge, make minced meat from it, stuff the skin with it and tie it with kitchen thread. However, those who are not eager to bother with such a complicated procedure can simply buy gutted fish and stuff it with ready-made chopped pike fillets.

Having mastered the wisdom of pike, we proceed to the preparation of trout, which will take much less time to cut. We remove the fins and tail, make cuts along the vertebral bone and around the head, carefully pull the head along with the bone and remove the fillet from the skin. Unlike pike, trout does not need a lot of spices: their excess kills delicate taste meat and its aroma.

Those who prefer their own caught river fish should remember a few simple tips. To take

prey to the house fresh, first remove the gills without damaging the scales, dry the catch in the sun for a couple of minutes, put it in a damp linen bag and transfer the contents with nettles or sedge.

Large river fish can be salted - it turns out very tasty. First you need to cut the catch into fillets (be sure to remove the bones) and cut into pieces. If there are few bones, they can not be pulled out. For salting 1 kg of fish, you need 100 g of coarse salt and a teaspoon of sugar. Mix salt and sugar, add five peas of crushed allspice and a pinch of ground cinnamon. Then rub the fillet with the mixture, put the fish in a glass or enamel dish and leave it in a cool place for a couple of days. Tender appetizing fillet is an excellent independent snack, as well as an ingredient in salads.

Double ear from river fish

For 4 persons: perch, crucian carp, grayling - 0.5 kg, potatoes - 3 pcs., carrots - 3 pcs., onion - 1 pc., millet - 0.5 cups, salt - 1 tsp, allspice - 3 pcs., bay leaf - 3 pcs.

Clean the fish, gut, rinse. Put perches and crucians in a saucepan, pour 1.5 liters of water, salt, put on fire. Boil for half an hour. Remove the fish (it will no longer be needed), strain the broth. Put millet, chopped carrots into it, cook for 15 minutes. Add diced potatoes, whole peeled onion, pepper, bay leaf. Boil 10 minutes. Remove the onion from the broth and put the chopped onion into the pan large pieces grayling. Cook for another 5-7 minutes. Serve the ear hot.

Calorie per serving 250 kcal

Time for preparing 90 minutes

7 points

Pike perch rolls

For 4 persons: pike perch fillet - 600 g, champignons - 150 g, processed cheese ok - 1 pc., onion - 1 pc., Bulgarian pepper - 1 pc., soy sauce - 1 tbsp. l., lemons - 1 pc., vegetable oil, ground black pepper, salt

Wash the fillet, dry it, sprinkle with lemon juice, grate with salt and pepper, leave to marinate for 15 minutes. Peel the onion, finely chop. Fry in vegetable oil until golden brown. Add finely chopped mushrooms, chopped bell pepper, soy sauce. Fry for 3 minutes. Cool down. Add melted cheese grated on a coarse grater, mix. Put the resulting filling on the fillet, roll up the rolls, carefully tie with threads so as not to damage the fillet. Put the rolls on a baking sheet greased with vegetable oil, add 50 ml of salted water, put in an oven heated to 180 ° C for 25 minutes.

Calorie per serving 210 kcal

Time for preparing 50 minutes

Difficulty level on a 10-point scale 7 points

Pie with pangasius and pickles

For 4 persons: pangasius fillet - 500 g, yeast puff pastry - 500 g, onion - 1 pc., eggs - 1 pc., vegetable oil - 2 tbsp. l., pickled cucumbers - 1 pc., seasoning for fish, salt

Wash the fillet, pat dry. Grate the cucumber on a coarse grater, drain the excess liquid. Onion cut into thin rings. Whisk the egg. Defrost the dough, divide into three parts - two large and one small (for decoration). Roll out large pieces. Grease a baking sheet with oil, put one layer of dough on it. On this layer - onion rings, on them - fish. Sprinkle it with salt and seasoning. Put another row of onion rings on top, and on it - a layer of grated cucumber. Cover with the second layer of dough, pinch the edges. From a small piece of dough, make thin sausages, and from them a mesh-decor over the pie. Brush with beaten egg and place in preheated oven at 190°C for 45 minutes. Serve hot.

Calorie per serving 350 kcal

Time for preparing 90 minutes

Difficulty level on a 10-point scale 7 points

Carp in red wine

For 4 persons: carp - 2 kg, onion - 1 pc., vegetable oil - 2 tbsp. l., butter - 50 g, flour - 2 tbsp. l., lemons - 1 pc., dill - 30 g, parsley - 30 g, cilantro - 30 g, semi-sweet red wine - 200 ml, ground black pepper, sugar, salt

Clean the carp, gut, rinse, make cuts all over the carcass, rub with pepper and salt and refrigerate for 20 minutes. Fry onions in butter until transparent, add wine, a pinch of sugar, cook, stirring, for 2 minutes. Slice half a lemon. Roll the carp in flour, put lemon slices and herbs inside, fry in vegetable oil on both sides until golden brown. Place in a saucepan, add 0.5 cups of water, put the fried onion on top, put on medium heat. When the contents of the saucepan boil, reduce, cover and simmer over low heat for 20 minutes. Serve in a large dish, pouring over the gravy in which the carp was boiled, and garnishing with herbs.

Calorie per serving 295 kcal

Time for preparing 60 minutes

Difficulty level on a 10-point scale 7 points

stuffed pike

For 4 persons: pike - 1 kg, white bread - 150 g, milk - 200 ml, eggs - 1 pc., onion - 1 pc., rice - 1 tbsp. l., mayonnaise - 100 g, vegetable oil - 1 tbsp. l., dill - 30 g, parsley - 30 g, ground black pepper, salt

Clean the pike without cutting the belly and without touching the fins. Separate the head (do not throw away!), remove the gills. In place of the head, make incisions in a circle, separating the skin. After that, carefully, slowly, remove the skin. Cut the bone at the base of the tail. Gut the carcass. Soak bread in milk. Finely chop the greens, boil the rice. Grind the fish in a blender. Add bread, onion, herbs, rice, egg, salt, pepper, grind again in a blender. Stuff the pike skin with the resulting mass, without stuffing it too tightly so that it does not burst. Put the stuffed pike on foil greased with vegetable oil, put the head on, grease with mayonnaise, wrap in foil, put in the oven, heated to 180 ° C, for an hour.

Calorie per serving 360 kcal

Time for preparing 90 minutes

Difficulty level on a 10-point scale 8 points

River perch in creamy onion sauce

For 4 persons: perch fillet - 4 pcs., small frozen fish - 200 g, onion - 3 pcs., 30% cream - 300 ml, eggs - 1 pc., parsley - 50 g, green onion - 50 g, dry white wine - 200 ml, butter - 50 g, carrots - 1 pc., bay leaf - 5 pcs., black peppercorns - 7 pcs., ground black pepper, salt

Wash the perch fillet, cut into portions. Thaw small fish, rinse well, pour 700 g of cold water, bring to a boil, add bay leaf and peppercorns and boil over medium heat for 25 minutes. Remove the fish, pepper and bay leaf (they will no longer be needed), strain the broth, cool. Peel the onion, finely chop. Peel the carrots, wash, cut into slices. Finely chop the green onion. Whisk the egg yolk. Melt half the butter in a saucepan. Put the onion and perch fillet there, salt and pepper. Pour the fish broth there, add white wine. Simmer over medium heat for 20 minutes. Remove fish, wrap in foil and leave to cool. Add cream to the mixture in a saucepan, mix. Cook the resulting sauce for 10 minutes over low heat until thickened, stirring constantly. Before the end of cooking, add the egg yolk and green onion. Cook for 3 more minutes. Put the second half of the butter, stir, remove from heat. Pour the fillet generously with creamy onion sauce. Serve warm.

Calorie per serving 355 kcal

Time for preparing 70 minutes

Difficulty level on a 10-point scale 8 points

Grilled catfish

For 6 persons: catfish fillet - 2 kg, vegetable oil - 50 ml, lemons - 1 pc., salt - 1 tsp, ground white pepper

Cut the catfish fillet into pieces about 3 cm thick and put in a saucepan. Salt. Squeeze the juice of half a lemon there, pepper, add 50 g sunflower oil. Mix everything gently and refrigerate for 15 minutes. After that, put the pieces of catfish on the grill. Fry each on both sides until done. Serve with fresh herbs and lemon wedges.

Calorie per serving 178 kcal

Time for preparing 40 minutes

Difficulty level on a 10-point scale 5 points

Carp cutlets

For 4 persons: carp - 1 kg, pork fat - 100 g, eggs - 1 pc., onion - 1 pc., white bread - 200 g, milk - 50 ml, salt - 0.5 tsp, vegetable oil - 2 tbsp . l., flour - 3 tbsp. l., ground black pepper

Clean the fish, gut. Cut off tails and heads, rinse in cold water. Put crucian carp in a saucepan, pour a small amount of water, bring to a boil over high heat, reduce heat and simmer for 2 minutes. Drain the water, cool the fish, remove all the bones, disassembling the fish with your hands. Add finely chopped onion, lard, bread soaked in milk, egg yolk, salt, pepper to the fish. Mix everything well in a blender. Put the minced meat in the refrigerator for 20 minutes. Form cutlets of small size, roll in flour, fry in a hot frying pan in vegetable oil. Can be served with herbs, olives and a slice of lemon.

Calorie per serving 290 kcal

Time for preparing 50 minutes

Difficulty level on a 10-point scale 7 points

Photo: Thinkstock.com/Gettyimages.ru

Often, when choosing fish, people prefer marine species, but you should not forget about river ones. After all, such a fish is useful, is dietary product and is inexpensive. Delicious cooking of river fish is simple, but, as in any business, a clear sequence is needed here.

Pros and cons of river fish

The main advantage of river fish compared to its marine relatives is that it contains many vitamins and minerals, is low in calories and is easily digestible. If cooked correctly, it will become a real delicacy that can even be served on the festive table.

1. It is necessary to pour the carcass with lemon juice before heat treatment.
2. Exposure in a strong saline solution or in a mixture of water and vinegar will help.
3. Some chefs prefer to remove the skin from the fish, after which the flesh is very tender and soft.

Preparing river fish for cooking

First of all, it is necessary to carefully select the fish. The carcass must be:

• elastic and dense;
• with eyes that are not cloudy;
• with scales smooth and shiny;
• gills light pink or red;
• elastic and wet tail.

When selected specimens are on the table, they must be properly cut and prepared for heat treatment. Fish are cleaned and gutted. The following method will help to easily clean the scales: you need to dip the fish in boiling water for just a couple of seconds and scrape off the unnecessary with a knife. The second option would be to rub the carcass with salt, then the fish will not slip out of your hands and you can quickly clean it.

An important point is the removal of the gallbladder, it is removed carefully, without damaging it. All the insides are also cleaned out of the carcass, the gills are removed. After the fish is well washed under running water.

If the fish is too bony, then you can grind it into minced meat without separating it from the bones. Prepare fish cakes.

River fish goes well with many herbs. The best duet is dill, rosemary or mint.

River fish dishes

Many different dishes can be prepared from river fish, from the simplest to the most complex:

• cutlets;
• pate;
• salad;
• casserole;
• carcass stuffed with vegetables or lemon;
• baked, fried or boiled steaks;
• pieces in batter, fried in a pan.

Cooking methods

Using different methods of processing fish, you can achieve completely different results. Someone likes the aroma of fried fish, and someone is delighted with the baked dish. People agree on one thing - fish should often appear on the family table in one form or another.

Frying in a pan

Frying fish in vegetable oil will appeal to lovers of fragrant, golden brown. Although this option cannot be called dietary, it is certainly delicious.

1. It is better to fry river fish, cut into small pieces and always under the lid. Before sending it to the pan, you need to soak in milk for half an hour, roll the pieces in flour and fry in vegetable oil.
2. The fish will not stick to the bottom when frying if you sprinkle the pan with salt. With the help of simple manipulations, oil splashing can also be avoided.
3. Fry the pieces on all sides until fully cooked. At the end, you can add spices and herbs.

If you plan to use fish sauce, then it must be added at the very end of cooking, cover and simmer for another 10 minutes. Gravy will make the dish even more piquant and tender. As a side dish for fried fish, boiled potatoes and vegetable salad are best suited.

Cooking in a pot

Boiling is the easiest way to process fish, in which you do not need to constantly monitor the process, it takes a little time and effort. There are basic rules, subject to which the fish will turn out tasty and tender.

1. When cooking, the fish may lose its shape, but if it is tied with twine, then this can be avoided.
2. The carcass acquires a special delicate taste if it is boiled in water diluted with milk.
3. The unpleasant taste of fish can be removed by adding dill or cucumber pickle to the water when cooking.
4. If the fish is cooked by boiling, then you need to salt it at the very end of cooking. Get soft and tasty meat.

Boiled fish can be quite a full-fledged main course. It is only supplemented with a side dish or baked vegetables. It can also become an ingredient for preparing other dishes, such as salads or casseroles.

From river fish, an excellent ear is obtained. You can not use the whole carcass for the broth, but only the tails and heads. This will be enough for the gain.

Baking in the oven

You can bake any river fish by wrapping it in foil. This option is suitable for a whole carcass stuffed with vegetables or lemon slices. The process won't take long. It is simple and cost effective.

1. Rinse the prepared carcass well and dry with a paper towel.
2. Fry grated carrots and chopped onions in a pan.
3. Stuff the belly of the fish with vegetables and wrap it in foil. Put on a baking sheet and send to the oven for 40 minutes at 180gr.S.
4. After unfold the foil and let the dish brown for another 15 minutes.

If the dish turned out to be very lean, then you can supplement it with sauce or a hearty side dish.

In a slow cooker

Simple and fast. Minimum intervention. Maximum benefit. Amazing taste and aroma. All this thanks to the use of a multicooker. Carefully cooks food and turns itself off.

1. Washed and dried fish with a whole carcass is well salted inside and out. Add spices as desired. Roll in flour.
2. Turning on the "Frying" mode and pouring vegetable oil, lower the fish to the bottom of the multicooker bowl.
3. Fry on both sides for 15 minutes. Excess oil can be drained off at the end.
4. Pour the sauce over the dish, which consists of a mixture of sour cream, salt and pepper. If the consistency is too liquid, you can add flour. Cook another 25 minutes.

In air grill

The air grill helps to achieve amazing results: the fish is soft, tasty, with a fragrant, crispy crust. Preserves juices and vitamins. Excess fat flows out of it, and the use of oil is not necessary at all.

1. Prepared specimens are processed whole or cut into portioned pieces. They need to be salted and peppered, rolled in breadcrumbs.
2. Place on the middle rack of a preheated air fryer.
3. In just 20 minutes, at a temperature of 260°C, the dish will be ready.

Simultaneously with the fish, you can cook vegetables on a separate grill. Serve them with cream or sour cream sauce.

Properly cooked river fish will please your whole family with a wonderful taste!

Today we will talk about how to properly cook river fish. There are probably few who do not like fish in general, but there are quite a few who do not eat river fish because of the specific smell and the 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).

Especially tasty are "channel catfish". Their skin is thin, great for grilling.

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

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

How to get rid of mud smell

cooking fish on a fire

10 minutes before cooking catfish, pour fresh lemon juice over it. Another option is to remove the skin from the fish. To do this, hang the fish on a string (pass 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 off like a stocking.

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

Carp has delicious 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 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 the 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 cooking 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

Pike great for fish soup, as well as for frying or smoking, especially small squints. Very good stuffed pike.

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: often has a smell of mud.

How to get rid of bad smell

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

How to determine the freshness of fish

Fresh fish has 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 elastic, also pay attention to the abdomen, it should not be swollen.

• To eliminate the smell of ooze in 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 the specific smell of burbot, where it is necessary to lower the fish for 2-3 hours before cooking.
• In order for the skin of catfish, burbot and eel to become 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 with running water.
• Salt will help to facilitate the process of cleaning the 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.
• To keep the fish from sticking to the pan while frying and the oil from splattering, sprinkle some salt on the pan.
• 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 lay it belly down.
• The special aftertaste of the fish will disappear if you add a little cucumber pickle during cooking. For tench and carp, you can add fresh sweet pepper or a pinch of dill.
• To improve the taste of fish intended for frying, splashing it with lemon juice or table vinegar 15-20 minutes before frying will help.
• Salted fish should be soaked in frequently changed water, and salted fish should be kept in milk, bread kvass or tea.
• For stuffing pike, it should be cut along the back.

How to cook river fish. Recipes

Fresh river fish on the grill

River fish 4pcs, lemon, a small bunch of dill, onion, cut into rings, salt, a mixture of peppers, mayonnaise

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

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

The fish itself is coated with mayonnaise inside and out. 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 grill over hot coals.

Here you can see how delicious to cook in the oven

Fish baked with potatoes and eggs

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

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

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

Fry in vegetable oil until golden brown. Peel potatoes and cut into slices. Cut the tomato into slices. Rub 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 circles on a baking sheet greased with vegetable oil, spread pike perch fillet, tomato circles 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 rustic way

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

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

» How to cook river fish How to choose river fish

How to choose and cook delicious river fish

There are a lot of recipes for cooking river fish, but, for some reason, most often they boil fish soup from it or simply fry it in a pan. Agree, it is somewhat boring and can easily get bored.
And in order to diversify your table and enjoy the process of eating, you should pay attention to some points.

If you are going to buy river fish, then know that the main thing is the freshness of the fish. It is determined by the smell (it should not be sharp) and appearance (fresh fish should not have spots on the body, and the mucus should envelop the carcass). And one more thing: if, when pressed with a finger, a depression remains, but disappears almost immediately, then the fish is fresh; the abdomen of fresh fish is not swollen; gills pink or bright red; and the eyes are clear, not cloudy.

In addition, if you choose not frozen fish, then remember that carp is sold from September, and pike from February to April. Tench and trout from May, and burbot from January. It is preferable to buy salmon or eel during the summer months.

If the fish is in a deep freeze, then the main thing is to defrost it correctly. This cannot be done in a plastic bag, as when defrosting, the fish thaws and absorbs the same water. To prevent this from happening, it is better to put the carcasses in a colander and leave in the refrigerator. Melt water will drain into a saucepan. If the fish is large and the defrosting process is delayed, you can cover the fish from above with a film (so it will not dry out).

Usually, the fishy smell is pleasant for the cook, but if it is annoying, then you can get rid of it. To do this, the fish is washed in cold water and rubbed with a slice of lemon a few minutes before cooking. This applies to pike, catfish, roach, rudd, perch. Burbot will lose its smell if you soak it in water for two hours, add a small amount of vinegar. Also, an experienced hostess adds a little bay leaf to the water.

To clean the fish faster, you need to get rid of the fins by cutting them off with kitchen scissors. The dorsal fin is cut with a knife and pulled out. In order to remove the scales, the fish is either rubbed with salt (so it slips less), or dressed

(it also protects the hands of the hostess from injections and cuts, and helps to keep slippery prey tightly). For convenience, you can use

Having cut the belly of the carcass along all lengths, we carefully take out the insides and the bladder. From big fish we get the gills. We do this if we cook the broth. Then, rinse the fish with cold water. The fish is ready for cooking.

The most important thing when cooking fish is getting a clear, but fragrant broth. There are a few little secrets:

- cook the fish with the head, but without the gills;

- if we cook small fish, that it is better to cut off the heads;

- salt the broth immediately after it boils;

- put the fish in a boiling broth when the potatoes are ready;

- we make sure that the fish does not fall apart into pieces: once again it is better not to climb into the pan with a spoon.

When frying fish, if possible, use lemon. If you sprinkle pieces of fish with lemon before cooking, it will acquire a unique flavor. We do not fry the fish for a long time, so you can dry it out and make it almost inedible. Strong fire is not used. And readiness is determined by the type of meat: ready-made fish has opaque meat, and easily separated from the bone. There should be no bleeding. After one side is fried, carefully, with a spatula, turn it over to the other side, and fry the second side less than the first. You can also reduce the fire and remove it from the fire a minute or two earlier: in a hot pan, the fish will perfectly reach the degree of readiness. This will make the fish more tender.

In conclusion, as always, a short video. How to cook river fish