Ksyu prostitute fish under marinade. Pollock marinated with carrots and onions, almost a classic recipe. Cooking recipe, as in the USSR

One of my family’s favorite fish recipes is fish marinated with carrots and onions. I remember how, as a child, my mother cooked fish with a marinade of carrots and onions, and we, enjoying the amazing aroma from the oven, eagerly looked into the kitchen - when would we be called to the table...

Perhaps this dish can be put on a par with classic Soviet-era recipes such as Olivier, Mimosa and Prague Cake - their popularity can only be envied.

Without exaggeration, one can say about this mother’s dish: “you’ll swallow your tongue with marinated fish.” I cook the recipe for marinated fish with carrots in the classic version quite often, especially in winter. For fish fried under marinade to turn out tasty, you only need one condition: the fish fillet must be boneless. Cooking fish with marinade is not a complicated process: all the ingredients are available, and the process does not take much time.

I have tried marinated fish in the classic version in many places: in a factory canteen, in sanatoriums, in pioneer camps, in cafes... but the most delicious marinated fish is obtained according to my mother’s recipe. Moreover, cold fish with a marinade of carrots and onions seems to me tastier. I really hope that you will also like my humble recipe for marinated fish with carrots.

Ingredients:

1 kg of catfish fillet (hake, pollock, perch, etc.);
2 eggs;
2 bay leaves;
0.5 cups flour;
1/3 cup vegetable oil;
2 large onions;
2 large carrots;
4 tablespoons of tomato sauce;
1-2 bay leaves;
6-8 black peppercorns;
salt and pepper to taste.

How to cook marinated fish:

Cut the defrosted fish fillet into approximately equal, not very large pieces (4-5 cm).

Salt and pepper the fish pieces to taste.

In a separate container, beat eggs with salt and pepper.

Pour flour onto a plate.

First roll each piece of fish in flour.

And then dip it in the egg.

Place the fish pieces in a well-heated frying pan with vegetable oil.

Fry the fish fillet on each side until golden brown.

Peel the onion and cut into half rings.

Peel the carrots and grate them on a coarse grater.

Saute the carrots in vegetable oil until soft, for 10-12 minutes.

Transfer the carrots from the pan to a large bowl.

Fry the onion in vegetable oil over low heat until light golden brown, also 10-12 minutes.

Add onions to carrots and tomato sauce.

Salt and pepper the onions and carrots to taste and mix.

Place the fish in one layer in a baking dish. There is no need to grease the mold with oil first.

Place vegetables on top of the fish layer in a baking dish.

Top with bay leaf and peppercorns.

Cover the pan with a lid and bake for 20-25 minutes in an oven preheated to 180 degrees.

The result is incredibly tasty marinated fish, which is good both hot and cold.

If you want to cook tender, juicy, spicy pieces of fish, cook them in brine.

Fish marinated with carrots and onions will decorate any side dish, giving the dish a delicate taste and spicy aroma.

The recipe is simple; the ingredients include products that can be found in any kitchen.

You will need:

pollock – 1 kg;
one bay leaf;
salt to taste;
one carrot;
five black peppercorns;
one onion;
sunflower oil;
tomato sauce – 120 gr.;
a handful of fresh dill.

Step-by-step preparation:

You can take any fish you like. Cut it into pieces and sprinkle salt on top.
Place it in a frying pan with oil and fry for 20 minutes.
Place the fried pieces on the bottom of the pan, lay out the bay leaf, and sprinkle peppercorns.
Finely chop the onion and sauté in oil for 10 minutes.
Add chopped carrots to the onion and simmer for another 10 minutes.
Place the fried fish in a pan, add tomato sauce and finely chopped dill.
If the fish seems dry to you, you can add another 20 ml of sunflower oil.
Place the pan with the ingredients in the refrigerator for 2 hours.
After this, you can serve the fragrant pieces with crumbly rice, potatoes or vegetables.

How to cook deliciously in the oven

Fish in the oven has its own special taste. Onions and carrots will make it brighter and juicier.

Main products:

two garlic cloves;
pollock – 0.8 kg;
two carrots;
salt – 4 g;
tomato paste – 50 gr.;
2 onions;
raises oil – 35 ml;
ground black pepper – 2 gr.

Cooking fish with marinade in the oven:

Grind the peeled carrot roots on a grater with large links.
Chop the onion into rings.
Place the vegetable pieces into a heated frying pan with oil. Simmer them for 5 minutes.
Pour in tomato paste and continue cooking.
Add salt and pepper and turn off the heat.
We cut the cut fish into portions.
We treat the baking dish with sunflower oil.
On its bottom we place the garlic passed through a press with some of the frying.
The next layer is pieces of pollock. Fill it with the remaining sautéed vegetables.
Cover everything with foil and bake for 40 minutes. Oven temperature – 180 degrees.
For flavor, cooked marinated fish can be sprinkled with aromatic herbs.

Juicy fish in a slow cooker

With a multicooker, you don't have to worry about the dish getting burnt or undercooked. In addition, you will have a lot of time freed up.

Recipe Ingredients:

tomato sauce – 50 gr.;
onions – 3 pcs.;
salt pepper;
flour – 20 gr.;
fish fillet – 1 kg;
laurel leaf – 2 pcs.;
carrots – 3 pcs.;
vegetable oil for frying.

Cooking marinated fish in a slow cooker:

Chop the peeled onions into half rings.
Warm up the multicooker in the “Frying” program, pour sunflower oil into it.
Place chopped onions and carrots there and close the lid.
Roll pieces of fish fillet in a mixture of pepper and salt, sprinkle with flour and cook separately in a frying pan, frying on both sides.
Pour tomato sauce into the slow cooker with the vegetables, add more salt and pepper and add fish spices.
Place fish pieces in a bowl with vegetables.
Simmer the food for 40 minutes. Mode – “Quenching”.
All that remains is to cool the spicy, aromatic dish and put it in the refrigerator for an hour to soak.

An excellent side dish for fish dishes is onions and horseradish.

Fish marinated with carrots and onions from Yulia Vysotskaya

What to take:

cod – 1 kg;
flour – 15 gr.;
bulbs – 3 pcs.;
salt to taste;
sugar – 5 gr.;
carrots – 3 pcs.;
vinegar – 10 ml;
tomato sauce – 200 gr.

Algorithm of actions:

Chop the cod meat into small pieces and sprinkle salt on them.
Grind the washed and peeled carrot roots and onions. Onion - in half rings, carrots - grated.
Fill the bottom of the frying pan with vegetable oil, heat it and pour in the pieces of vegetables. Simmer them for 10 minutes.
After this, add black pepper, seasonings, salt and pour in the tomato sauce.
Continue cooking on low heat for about 20 minutes.
Pour in a little vinegar. This will improve the taste of the fish, it will not be overcooked.
Sprinkle the fillet pieces with flour and fry in another frying pan from both barrels until golden brown.
Place the half-cooked fish on the bottom of the pan and fill it with frying.
Additionally, you can throw in a couple of allspice peas and bay leaves.
Cover the pan in the refrigerator for 3 hours.
Before serving, remove the bay leaves from the fish. Bon appetit!

With sour cream

Even the driest fish with sour cream turns out juicy, soft and tender.

Recipe Ingredients:

ground black pepper – 20 gr.;
carrots - 2 roots;
pollock fillet – 4 pcs.;
sour cream – 0.3 kg;
salt – 20 gr.;
bulbs – 2 pcs.

Step-by-step instruction:

We clean the vegetables from husks and peels.
We turn the onion into thin half rings, pass the carrots through a grater with large links.
Place the sour cream in a deep bowl, add salt, carrots and pepper. Mix everything.
Place onion rings in oil on a baking sheet.
We load pieces of pollock on them, and pour sour cream on top.
Distribute the sour cream evenly and place in the oven on a shelf to bake for 15 minutes. Oven temperature – 180 degrees. Bon appetit!

With carrot, onion and mayonnaise marinade

You will need:

flour – 50 gr.;
ketchup – 50 gr.;
salt to taste;
water – 200 ml;
fish fillet – 0.5 kg;
mayonnaise – 50 gr.;
two carrots;
peppercorns – 3 gr.;
vegetable oil;
bay leaf - 1 leaf;
one onion.

Cooking step by step:

Chop the fish fillet into portioned cubes.
We roll them on all sides in a mixture of flour and salt.
Place the pieces on the hot bottom of the frying pan, add oil and fry for 5 minutes.
Grate the peeled carrots and chop the onion with a knife.
Place vegetables on top of fish pieces.
Pour mayonnaise into a bowl with ketchup and mix the ingredients thoroughly.
Pour 200 ml of water, stir with a spoon until the mayonnaise dissolves.
Use the resulting sauce to irritate vegetables and fish.
Sprinkle peppercorns, salt and add bay leaf.
Cover the pan with a lid and simmer for 25 minutes on medium heat.
Soft juicy fish will decorate any side dish. Bon appetit!

Which fish is more suitable for cooking under marinade?

The marinade gives the fish special softness, crispness, tenderness and juiciness. Therefore, if you are planning to cook fairly dry fish, such as pollock, then marinade will be the best way out of the situation.

You can use fresh or frozen fish. But it is not recommended to bend frozen fish, as it will fall apart when frying.
Marinated mackerel will taste better if it is boiled rather than fried.
But pike, cod, flounder, and hake are perfect for frying in oil.
Marine fish species turn out better under marinade.
Fish fillet is ideal. Then you won’t have to clean the carcass of mucus and scales, there will be fewer foreign odors and bones.
If you cook fish under marinade, you can add a little milk. This will make the piece softer and more tender.
You can steam the fish. The dish will not be as greasy, unlike fish fried in oil.

Marinated fish, classic recipe with photos which we will look at step by step today, refers to dishes of post-Soviet cuisine. On almost any holiday table of that time one could see seafood marinated with carrots, onions and tomato sauce. Any sea fish, even frozen and not the first fresh, with the help of a simple gravy turned into a beautiful, tasty and appetizing dish.

Thanks to the little tricks and resourcefulness of the housewives of that time, truly many culinary masterpieces were born, which, despite time, do not lose their relevance today, one only has to remember the “Potato” cake, “Nuts with condensed milk” cookies, “Olivier” and “Shuba” salads.

To prepare fish under marinade, both fish fillets and pieces of fish carcasses are used. Most often they take sea fish - hake, pollock, cod, pangasius, . River fish include carp, pike perch, and pike. The technology for preparing marinated fish is simple and accessible to everyone and consists of stewing fried pieces of fish in a marinade of onions and carrots. Marinated fish can be cooked on the stove, in a slow cooker, oven or microwave.

Depending on the cooking method, you should select the appropriate utensils. For the oven, glass, earthenware and ceramic forms are used, in particular pots. These dishes are also suitable for microwave ovens. To cook marinated fish on the stove, you can use a saucepan, stewpan, casserole dish or frying pan.

Now let's see how it's prepared marinated fish - recipe with photos step by step.

Ingredients:

Pollock or any other fish - 1 kg.,
Onion - 300 gr.,
Carrots - 500 gr.,
Flour - about 50 gr.,
Tomato sauce - 4 tbsp. spoons,
Salt and spices - to taste,
Bay leaf - 1-2 pcs.,
Sunflower oil

Marinated fish - recipe

To prepare marinated fish, you need to peel the onions and carrots. Cut the onion into cubes or half rings.

For this recipe, carrots must be grated.

Place carrots and onions in a frying pan with vegetable oil. Add water or fish stock from the fish head and tail.

Simmer the vegetables for about 7 minutes over low heat. Add tomato sauce (ketchup), spices and salt.

Instead of ketchup or tomato sauce in this fish marinade recipe, you can use tomato paste. As for spices, spices such as black and allspice, coriander, paprika, curry, turmeric, cumin, anise, thyme and fennel are suitable for preparing fish under marinade. For a more pronounced taste of the marinade, you can add cloves, cardamom and bay leaves. Simmer the fish for another 2-3 minutes. The vegetable marinade for stewed fish is ready.

Now you can start preparing the fish. Thaw the sea fish. Cut off the head. Open the belly and remove the entrails. After this procedure, wash the fish with cold water. Cut it into pieces 5-6 cm thick.

Roll the fish pieces in flour.

Place in a hot frying pan with oil.

Fry on each side for 3 minutes.

After this, place the stewed carrots with onions and tomato sauce on the fish.

Using a spoon, stir the fish until it is coated with the marinade. Cover the pan with a lid. Simmer the fish under the marinade for another 5 minutes. Fish marinated according to a classic recipe ready.

Fish under marinade. Photo

How can you cook fish so that it turns out tasty, plentiful and healthy? Try a simple and delicious dish - marinated fish, which is also called fish under a fur coat. “Shuba” or marinade is made from vegetables and tomatoes, seasoned with spices - the result is very tasty marinated fish and a lot of even more delicious gravy, which goes great with any side dishes!

Ingredients for marinated fish

1-2 pcs. fresh frozen low-fat sea fish (hake, cod, pollock);
4-5 tablespoons of flour;
3-5 carrots;
2-3 medium onions;
2-3 tbsp. tomato paste (can be replaced with fresh tomatoes or tomato juice);
1 glass of water;
salt - approximately 0.5 tbsp;
black peppercorns - 10-15 pcs.;
bay leaf 1-2 pcs.;
sunflower oil.

Method of preparing fish with marinade

Cut the fish into pieces 2-3 cm wide, add salt and roll both sides thoroughly in flour. It is important that the fish is completely defrosted - otherwise, when heated, the flour will mix with water and the pieces will stick to the pan. We roll it carefully so that the fish does not fall apart during frying: thanks to the flour, a light golden crust forms on it.

Heat sunflower oil in a frying pan, add pieces of fish and fry first on one side over medium heat. Fry not until cooked, but lightly until a light golden crust forms. Turn the pieces over with a fork or spatula and fry on the other side. Then remove the fish to a plate and set aside for now.

While the fish is fried, peel the onions and carrots. Cut the onion into half rings or small pieces, grate the carrots on a coarse grater.

After removing the fish from the pan, add vegetable oil and lay out the onion. Stirring, sauté the onion until soft and add the grated carrots.

After mixing the carrots and onions, continue sautéing the vegetables until soft. Season with salt and pepper to taste and transfer the vegetables to a plate.

Next, you can choose one of two options: cook the fish under the marinade in a frying pan or in the oven. In the first case it turns out faster, in the second it takes a little longer, but it is richer in taste and benefits, like all baked dishes.

If you have chosen the oven, place the fish in a baking dish greased with vegetable oil, place vegetables on top, pour a glass of water with tomato paste diluted in it, salt, add peppercorns, cover with a sheet of foil and bake at 180 ° C for about 35-40 minutes.

If you choose a frying pan, add a little oil, put the fish pieces back into the frying pan, and place the vegetable “coat” on top of the fish in an even layer. The more “marinade”, the tastier!

Add 0.5–1 tbsp to the pan. Cover with water until the fish is half covered. Simmer over low heat, at a low boil, for about 20 minutes.

Then add tomato paste, slightly diluted with water, and spices: peppercorns and bay leaf. Boil for another 2 minutes, and the delicious marinated fish is ready.

Such an appetizing fish covered in a carrot-onion-tomato “coat” can be served with any side dish, especially delicious with mashed potatoes, rice or pasta.

For the dish “marinated fish” Almost any fish without bones is suitable. In this material you will find a classic recipe for preparing fried white fish (for example, pollock), as well as a carrot and onion marinade for it. Large fish should be cut into portions, and small fish should be fried whole. Then it must be peppered, salted and fried in vegetable oil, first rolled in flour, until completely cooked.

For fried fish, the marinade is prepared very quickly. For a regular marinade you need onions, carrots and parsley. Carrots must be grated on a coarse grater or cut into curly slices, as well as thin long strips. The beauty of the marinade will depend on how you cut the carrots.

Fry the onions and carrots in vegetable oil, then place in a saucepan, pepper, salt and simmer for 10 minutes, adding bay leaves, black peppercorns, parsley, cinnamon, cloves, tomato juice or puree. Then add broth, salt, sugar and vinegar. After the marinade boils, immediately turn off the heat. The tasty seasoning must be cooled.

Place the fish in a saucepan or glass container and pour over the resulting marinade. Place the pan with the cooked fish in the refrigerator for several hours so that the fish is thoroughly saturated with the marinade juices.

Fish fried under marinade. This recipe takes 40 minutes to prepare.

Ingredients for 2 servings:

boneless white fish (fillet) - 500 grams;
carrots - 2 pieces;
onions - 2 pieces;
salt pepper;
vegetable oil;
sugar - 1 teaspoon.

Preparation:

pepper the fish fillet, add salt and fry in vegetable oil, first rolling it in flour;

Fry the onion, cut into half rings, and grated carrots in vegetable oil until transparent;

add sugar, vinegar, tomato paste, pepper, salt and fry for 3-5 minutes;

Place the fish in the prepared form, pour over the prepared marinade, cool and refrigerate.

A classic recipe with photos of step-by-step preparation of fried fish and its marinade:

The marinated fish, as shown in the photo, will be ready in a few hours.

You can use the following recipe for preparing cod with a delicious marinade

Ingredients:

gutted cod - 500-800 grams;
large carrots - 3 pieces;
onions - 3 pieces;
tomato paste - 2 tablespoons;
black pepper with peas - 6-10 pieces;
salt to taste;
cloves - 6-8 pieces;
vinegar 9% - 1 tablespoon;
sugar - 0.5-1 tablespoon;
vegetable oil - 6 tablespoons;
bay leaf - 3 pieces;
water - 1.5 cups.

Preparation:

rinse the cod under running cold water, then cut into pieces and immediately add salt and pepper;

fry the fish until golden brown using vegetable oil, after rolling it in flour;

marinade: lightly fry onion half rings and grated carrots in vegetable oil over medium heat. Simmer everything for 10 minutes under the lid with the addition of cloves, black peppercorns and tomato paste;

mix everything thoroughly and continue to simmer for another 5 minutes. Then add water, sugar and salt;

after boiling, simmer for 5-8 minutes, add bay leaf and vinegar. Simmer again for 5 minutes;
fold twice in layers: fried fish and marinade;

Place the pan on the fire for 20 minutes so that the cod is soaked in the marinade.
This fish should be served chilled.

Pollock cooked with marinade

Ingredients:

pollock;
vegetable oil;
salt to taste;
flour;
for marinade: 2 large carrots, 2 large onions, 2 tablespoons of mayonnaise, 250 grams of sour cream, 1 teaspoon of 70% vinegar, 1 tablespoon of sugar and salt to taste.

Preparation:

Fry the onion in half rings in a frying pan with grated carrots;

add salt, sugar, vinegar, mayonnaise, sour cream and a little water;

simmer until tender over low heat for 15 minutes;

fry the fish dredged in flour and salt in vegetable oil;

put a small amount of marinade on the bottom, and on top - a layer of fish, then again a layer of marinade;

close the lid and let the pollock brew under the delicious marinade for at least 30 minutes.
This dish is eaten cold or hot.

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