ᐉ Fried rotan - fish recipes - ✅ ribalka-snasti.ru

Rotan or Amur goby is small in size (10-30 cm). Its weight rarely exceeds 400 g. The meat is dense, has a small number of large bones, and is white and pink in color. Preparing rotan is not difficult. From this fish you can make a large number of different dishes - from regular frying and drying to cutlets or bazhe. The taste of rotan meat is similar to cod.

Rotan cutlets

The cutlets cook quickly and quite easily. They can be offered for lunch with a high-calorie side dish or dinner with a green salad. To follow this recipe you need to take:

fresh rotan – 900 g;
onion – 1 pc.;
white loaf – 1/2 pcs.;
milk – 180 ml;
eggs – 3 pcs.;
butter – 2 dess. l.;
chopped dill – 20 g;
salt, pepper - to taste;
lean oil - for frying.

The fish must first be cleaned - remove the skin, head, fins, tail, remove the entrails and bones. After this, the fish and onions are ground in a meat grinder. The crustless loaf is soaked in milk, the eggs are beaten with salt and pepper. All ingredients, including melted butter and dill, are combined and kneaded well. Subsequently, cutlets are formed from the resulting minced meat, breaded and fried in vegetable oil on all sides.

Best served hot with mashed potatoes or rice. Separately offer sour cream.

Rotan habitats

The goby is a rather small fish, up to 25 cm, with a large head and brown or gray-green scales. Rotan is a predator and in the absence of natural enemies (pike, pike perch, catfish) is capable of completely exterminating other fish species.

Currently, rotan is distributed throughout Russia, but initially its habitat was the Far East, the Amur River basin, hence the name - Amur goby. At the beginning of the 20th century, they began to actively release it into the rivers and lakes of the Leningrad region, from where it spread throughout Russia.

Fishing Features

It is quite easy to catch; earthworms, small spoons and small pieces of meat are used as bait. Small individuals are usually used as bait when fishing for pike, catfish and other predatory fish.

Rotan is very unpretentious. You can transport it in a bucket, but it is better to take water from the reservoir where the fish was caught. In the same bucket, the bull can be stored on the balcony in winter; the grass does not die when it freezes into ice. If necessary, you just need to bring it into a warm place and there will be fresh fish on the table.

Fried rotan

You can cook rotans deliciously by simply frying them in a frying pan. To do this, the fish, freed from entrails and scales, should be salted, breaded and rotan fried in a frying pan in vegetable oil on both sides until crispy.

An interesting cold dish is rotan with Georgian Bazhe sauce. For him they take:

fish fillet – 650 g;
Utskho suneli, salt, pepper - to taste;
garlic – 2 cloves;
cilantro – 1 bunch;
walnut kernels – 200 g;
vegetable oil - for frying.

First, nuts and garlic are passed through a meat grinder. Then cold water is gradually poured into the mixture, stirring constantly until medium thickness is reached. Add utskho suneli (from blue fenugreek), chopped cilantro, salt and pepper, and, if desired, Georgian adjika.

How to catch rotan

Catching rotan will not be particularly difficult, especially since at the moment it is difficult to find a body of water where this fish is not present. For the most part, rotan is caught on a bait, if you catch it with a worm and other bait of animal origin. In most cases, rotan grabs the bait greedily, along with the hook, based on this, after the rotan takes the bait, it will not run away from the hook. It is caught both in summer and winter. In winter, he takes bait especially greedily, and he always bites, regardless of weather conditions. When you go fishing in the winter, you can have a catch at any time.

After the appearance of this predator in the reservoirs of the Leningrad region in the early 20th century, thanks to activists who released the fry, it quickly appeared in most reservoirs of Russia and other Member States of the European Union. Based on this, it is possible to catch this fish in virtually any pond or river.

Rotan is an absolutely unsophisticated predator that can be caught using a simple earthworm, pieces of meat or small spoons. If you wrap the hook with red thread, this will definitely attract a predator.

A caught rotan can serve as a beautiful live bait for catching larger predatory fish. Also, rotan can be a beautiful lunch.

Rotan baked in the oven

There are two ways of baking - in oil and in gravy. For the first option you need to take:

fresh rotans - 7-8 pcs.;
coarse salt – 1 tsp;
pepper - on the tip of a knife;
lean oil – 1.5 tbsp. l.

Cleaned and headless rotan carcasses are salted, peppered and left for some time. Then they are placed in a greased form, sprinkled with oil on top, covered with foil and placed in an oven heated to 190 degrees. After 35 minutes, the rotans will be ready. 8 minutes before cooking, remove the foil to allow the fish to brown.

You can also cook rotan in gravy. To do this you need to take:

fresh fish – 7 pcs.;
flour - 3 dec. l.;
lean oil - for frying;
salt, pepper - to taste.

For the gravy:

onions – 2 pcs.;
tomato paste – 3 tbsp. l.;
fat sour cream - 3 des. l.;
flour – 1 dec. l.;
zest – 1 dec. l.;
salt, pepper, oregano - to taste;
water - st.

First, rotans should be freed from scales, heads, fins, tails and entrails, washed, salted, peppered and set aside. In a frying pan, fry the onion in half rings, add salt, pepper, oregano, zest and flour, stir, add tomato paste and without ceasing to stir, add hot water. Cook the gravy for 7 minutes over low heat.

In the meantime, you need to fry the fish, first roll it in flour, put it in a suitable form, pour in the sauce and put it in the oven for 7 minutes. It is best to serve rotans in gravy with green onions and white bread.

Dish recipes

Before cooking, the fish must be cleaned. First you need to scrape off the scales with a knife, then cut along the belly and pull out the insides. Rinse the fish carcass thoroughly under running water. There is no need to remove bones before cooking. You can only cut off the fins with scissors; the bones are removed during eating. Let the novice cook not be confused by the small size of the fish - although it is not too meaty, you can prepare many dishes from it: fried rotan, pickled rotan, soups, fish soup, salads, cutlets, even dumplings and dumplings! The appearance of the firebrand is unprepossessing, but the taste is not inferior to sole or cod.

Fish cutlets

Rotan meat is very tender and is perfect for cutlets. Moreover, it is unlikely that any of those tasting will say that this is an ordinary fish, and not a delicacy. The ingredients you need to take are:

fresh grass - 1 kg. You can take more, but you will have to increase the portions of other ingredients accordingly;
white bread (without crusts) - 1 loaf;
milk (for soaking the bread crumb) - 1 glass;
egg - 2 pieces;
salt, spices, pepper - to taste;
dill (fresh or dry) - 30 g;
butter - 2 tbsp. l.;
sunflower oil and breadcrumbs (for frying).

The fins and tail need to be separated from the fish and gutted. Rinse under running water, divide the fish carcasses into fillets and grind twice through a meat grinder or in a blender. Peel the onion, chop with a blender or meat grinder, add to the minced fish. You should also add eggs beaten with spices and bread crumbs soaked in warm milk. Finely chop the dill with a knife and also add to the minced meat, add softened butter. Knead the minced meat until smooth. Let it brew for 30 minutes.

Then you can start forming the cutlets. Take a small amount of minced meat (2-3 tablespoons), roll into a ball, then flatten on top. Thus form cutlets from the remaining minced meat. Heat a cast iron frying pan and pour sunflower oil into it. Place cutlets coated in flour or breadcrumbs in heated oil and fry until golden brown.

The heat should be medium; on high heat the cutlets will burn and will not cook from the inside.

Fried grass

The easiest way is to cook fried rotan. If desired, you can diversify the taste by pre-marinating the fish in herbs with lemon. The main components you will need:

fresh rotan - 1 kg;
sunflower oil - 1 cup (for frying);
flour or breadcrumbs - 100 g;
salt, spices, pepper - to taste.

Separate the fins and tail from the fish, cut the belly and carefully gut all the insides. Rinse the cleaned carcass to remove any remaining intestines and blood. Cut into portions, salt, pepper, sprinkle with all spices. Let stand for 5-7 minutes so that the meat absorbs the aroma of the spices. Pour a layer of oil of at least 1 cm into a frying pan with a thick bottom. Roll the fish pieces in flour or breadcrumbs and fry on all sides in hot oil. Place the finished fish on a dish lined with paper towels or napkins. Serve boiled potatoes or stewed vegetables as a side dish.

Soups and stews

Small fish are great for soup; they can be boiled directly with the head (but the scales and entrails are still removed).

Fish soup . Pour cold water into the pan, add diced vegetables - carrots and potatoes - and place the dish on the fire. Seasonings include black peppercorns, bay leaves and dried sprigs of parsley and dill. When the water boils, add the fish, and then cook for another 20 minutes. You can add sour cream or butter to taste in the plates with the finished stew.
Chowder with cereal . First, cook fish broth with seasonings. The strained broth is boiled again. Pieces of meat are carefully removed from the bones and added to the broth. Then they add cereal - any grain will do, rice, pearl barley, buckwheat. If desired, you can add carrots and onions fried in vegetable oil.
Fishing soup . Cleaned fish carcasses are placed in a pan, filled with cold water, roots (carrots, parsley, celery, turnips), a small onion, black pepper and bay leaf are added. When the broth starts to boil, add the diced potatoes. Cook over low heat for about an hour. When serving, you can add finely chopped dill or parsley to the plates.
Egg scrambled soup . Cook fish soup according to any recipe, and at the very end, before serving, carefully pour in beaten eggs (3 eggs per 300 grams of fish). The finished soup is seasoned with sour cream and pieces of boiled egg are placed in plates. You can add any greens to your taste.

Fragrant ear

What could be tastier than fish soup made from freshly caught fish! With a minimum of ingredients you can quickly and easily get a delicious first course. For rotan fish soup you need to take:

fresh Amur goby - 0.5 kg;
potatoes - 3 pieces;
carrots - 1 piece;
bulb;
salt, pepper, bay leaf, other spices - to taste;
clean water - 3 liters.

Put water on fire and boil. Peel the potatoes and cut into strips. Peel the carrots and grate on a coarse grater. Clean fish carcasses from scales and entrails, rinse in water. Place a whole onion in a pan of water; at the end of cooking, you will need to remove it.

Pour potatoes and carrots, spices into boiling water, cook for 10 minutes, then add fish carcasses and cook everything together for 15 minutes. Remove the onion and throw it away. Remove the fish from the soup, separate from the bones, cut into small pieces and put back into the pan. Let the soup sit for 20 minutes, then serve, sprinkled generously with herbs.

Baked rotans in gravy

If ordinary rotans in the oven do not appeal to you, you can try preparing a more complex recipe - baked fish in gravy. To do this, let's take:

fresh rotans - 6-8 pieces,
wheat flour - 2 tablespoons,
salt, spices, black pepper - to taste,
vegetable oil for frying.

For the gravy:

onions - 2 heads,
tomato paste - 3 tablespoons,
salt, oregano, black pepper to taste,
zest of one lemon,
wheat flour - 1 teaspoon,
water - ½ cup,
sour cream - 2 tablespoons.

Number of servings: 3-4;
Cooking time: about 1 hour.

This recipe for rotans in the oven begins quite traditionally - with cleaning the fish. We gut it, decapitate it, and if desired, also cut off its fins. Wash in water, season and add seasonings to taste. While the rotans are salting, let's make the gravy. By the way, at the same time you can also turn on the oven to preheat at 180 degrees.

Peel the onion and cut it thinly into half rings. Heat vegetable oil in a frying pan and lightly sauté the onion. Add oregano, salt, pepper, grated lemon zest. When the half rings become transparent, add flour to the onion and mix thoroughly. Add tomato paste and continue frying. Then, when the paste lightens slightly, add water and reduce the heat. Simmer for 20 minutes, then add sour cream, remove from heat and cool slightly.

While the gravy is cooling, roll each fish in flour and fry in a frying pan in oil. Then place the browned, delicious rotans on a baking sheet or baking dish, pour in the gravy and place in the oven for 15-20 minutes. Sometimes this dish doesn’t even need a side dish—a couple of slices of fresh bread are enough to soak up the gravy.

Rotans in the oven: it couldn’t be easier!

To prepare this rotan recipe in the oven, we need only three or four ingredients:

fresh rotans - 6 pieces,
coarse salt - ½ tablespoon,
ground black pepper - ½ teaspoon,
sunflower or olive oil - 1-2 tablespoons.

Number of servings: 3 pieces;
Cooking time: 60 minutes.

To begin, fresh rotans need to be prepared for baking. To do this, we cut off the head of each fish, gut it, and lightly run a knife along the sides to remove small scales. We wash the carcasses in water and sprinkle with coarse salt. Leave for at least 15 minutes so that the fish is slightly salted. For now, you can just have time to visit your favorite website “All about Fishing!”

We wash the salted rotans again with water and dry them a little. Sprinkle with black pepper. Turn on the oven and set the temperature to 200 degrees. Pour 1 tablespoon of oil into a heat-resistant form and carefully distribute it along the bottom. Place the carcasses of delicious rotans on the oil.

Grease them with a little more oil on top to prevent them from burning, and put them in the oven for 30-40 minutes, after covering them with a sheet of foil. 10 minutes before cooking, remove the sheet so that the top of the fish also browns. Serve hot to the table and enjoy a delicious dinner that doesn’t require much effort!

Rotan baked in the oven

You will get a very tasty and unusual dish if you bake pickled rotan on a bed of vegetables. At a minimum cost you will get a wonderful dinner. Ingredients:

grass - 1.5 kg;
lemon juice;
khmeli-suneli - 1 tsp;
mayonnaise - 100 g;
garlic - 3 cloves;
salt, pepper - to taste;
carrots - 1 piece;
onions - 2 pieces;
tomato - 3 pieces;
hard cheese - 300 g.

Gut the fish, wash and fillet. Pour lemon juice, add mayonnaise, spices, salt, suneli hops and crushed garlic. Leave the fish to marinate for 30 minutes. Meanwhile, peel the carrots and onions and cut them into thin rings. Blanch the tomatoes, remove the skin and also cut into rings. Grease a baking sheet with vegetable oil, lay out vegetables in layers and sprinkle them with a little lemon juice.

Place the marinated rotan fillet on the vegetables and grate the cheese on top using a coarse grater. Preheat the oven to 180 degrees, place a baking sheet with fish there.

Bake until done, about 40 minutes. A sign of a finished dish is a golden crispy crust on top.

Rotan soup

Ukha is prepared very simply and quickly with a minimum of ingredients. For her they take:

rotan - 400 g;
water – 2 l;
potatoes – 2-3 pcs.;
carrots – 1 pc.;
green onions – 50 g;
bay leaves – 3 pcs.;
peppercorns – 4 peas;
herbs, salt - to taste.

First, coarsely chopped vegetables are poured with cool water and allowed to boil. Then put the fish in, pepper, salt and cook over low heat for 8 minutes. Then add chopped onions, bay leaves, and herbs (can be dried). After a minute, the ear is ready.

We recommend reading: How to fry carp: 8 delicious recipes with photos

How to catch Rotan

Rotan is not visually attractive, but despite this, the fishing process is exciting. The fish does not react to things that happen on the shore. It pounces on the bait greedily. You can pull it out of the water using regular float gear. The bait should be used exclusively live, it should smell delicious and behave actively in the water. If there is no reaction within 15–20 minutes, this means that it is better to put on a new bait.

We also recommend that you read the article: features of catching rotan in October.

When sport fishing, be sure to keep an extractor handy. Needed to remove the predator from the hook. Like a shark, rotan completely swallows the bait, so if you remove it carelessly, you can damage the internal parts of the fish, which is contrary to the principle of sport fishing.

To learn more:

Taimen: a valuable fish of the salmon family

Spinning fishing involves the use of silicone baits. It is better to choose colorful options to attract fish. Rotan reacts equally to bait on the bottom or on the surface. The predator instinct works the same way. However, closer to the bottom the reaction slows down, because the firebrand is very lazy. Therefore, it is recommended to cast the bait closer to the surface, which causes adrenaline not only in the bait, but also in the catcher.

Advice! To increase the likelihood of a catch, use a hook on a red thread. This way the predator will be more interested in the bait.

Rotan as bait

This small predator attracts not only as a trophy. Using this bait you can catch an excellent catch in the form of pike or pike perch.

Advantages of rotan as bait:

Easy to catch. Even in the cold season, it is not difficult to catch a predator in a pond. It is enough to throw the bait, and the thirst for profit will do everything itself.
Glibness . One bait can help you catch several big trophies. If a pike or pike perch bites through the scales of a rotan, the fish will still remain tenacious and will also actively move in the water.
Range . With this fish you can catch many different species that live in the reservoir.

Minced meat dishes

In addition to cutlets, other delicious dishes are prepared from semi-finished fish products:

Balloons. For them you need to mix mashed potatoes and minced meat (1/1), a raw egg and a small amount of butter, form into balls, roll in breading and fry in vegetable oil. When serving, add sour cream and herbs.
Dumplings. In this case, you should add white bread, a raw egg, grated boiled carrots and beets to the minced fish. Form into balls and boil in fish broth or fry in vegetable oil.
Ushki or Belarusian dumplings. Here rotan acts as a filling, which will require 300 g of minced meat, 1 tbsp. l. fried mushrooms with onions.

Fish casserole

In addition to these dishes, you can prepare fish casserole with mushrooms. For this you will need to take:

rotan fillet – 650 g;
wild mushrooms or champignons – 350 g;
onion – 1 pc.;
potatoes – 350 g;
sour cream – 180 g;
eggs – 1 pc.;
butter – 1 des. l.;
salt, pepper, seasonings - to taste;
lean oil - for frying.

First, fry chopped mushrooms and onions in a mixture of oils. At the same time, prepare the filling for the casserole from sour cream, eggs, salt, pepper and seasonings.

When the mushrooms have cooled, they need to be put through a meat grinder along with the rotan fillet, salt and pepper, add a little soda for fluffiness and mix everything well. Then very thin (2-3 mm) potato slices should be placed on a baking sheet greased with butter, lightly salted and minced fish and mushrooms placed on top, smoothed and poured with sour cream. All that remains is to bake for 40 minutes in a well-heated oven (180 degrees) and serve hot.

Fish zrazy

Another interesting recipe is zrazy with cheese and egg. They will need:

rotana – 1 kg;
onions – 1-2 pcs.;
semolina – 2 dess. l.;
hard cheese – 200 g;
eggs – 2 pcs.;
green onions - a bunch;
salt, pepper - to taste;
vegetable oil - for frying.

Grind the fish fillet and onion in a meat grinder, add semolina, salt, pepper and knead thoroughly. To fill the zraz, you need to grate the cheese, chop the green onions and boiled eggs, and mix. Form balls from the resulting mass. Then you should make balls from the minced meat, flatten them, place a cheese ball in the middle and mold the edges.

Now the round zrazy need to be fried in a deep, thick-walled frying pan in vegetable oil. The fire should be medium. Serve hot, otherwise the melted cheese inside will become hard again. You can serve sour cream separately.

Recommended reading: How to cook trout in a slow cooker

You can also make tender meatballs from rotan in a slow cooker with tomato paste. To do this, first place finely chopped onion and grated carrots in a bowl, pour 1 tbsp. l. vegetable oil and set the “Frying” mode for 5 minutes. Then put 2-3 tbsp there. l. tomato paste, pour one and a half glasses of water and turn on the unit in the “Quenching” mode for 10 minutes. Then fish meatballs made from minced meat and rice are dipped into the sauce and, if there is rotan liver, they are cooked for another 40 minutes in the same mode.

Rotan meat pancakes

Another amazing dish for a slow cooker is rotan pancakes without flour. For them they take:

minced meat – 0.5 kg;
eggs – 3 pcs.;
boiled potatoes – 200 g;
onion – 1 pc.;
garlic – 2 cloves;
vegetable oil – 100 ml;
fresh chopped parsley - 2 tbsp. l;
salt, pepper - to taste.

First, potatoes, onions and garlic are passed through a meat grinder. Add minced meat, parsley, salt, pepper, 1 tbsp. l. oils, yolks and mix well. Separately, beat the whites into a stable foam and add them to the minced meat in two additions, carefully mixing from bottom to top. You should get a fluffy mass. The slow cooker is set to the “Roasting” mode for 1 hour. Pour 1.5 tbsp into the bowl. l. oil and let it heat up well. Then they start frying the pancakes - a few tablespoons of the mixture are fried on both sides.

In addition to the dishes described above, fish can also be smoked, and dried rotan is also very tasty.

Hot smoked rotan

Smoking rotan this way is very easy and, most importantly, fast. It consists of the following stages:

Immerse the fish in a salt solution (60 g of salt per 1 liter of water) for 15-25 minutes.
Drying carcasses in air.
Filling the smokehouse firebox with wood chips.
Placing rotans on the grid.
Covering the smokehouse with a lid.

All that remains is to put the structure on fire and wait 30-40 minutes.

Cold smoked rotan

In order to prepare cold smoked rotan, you must first rub it with salt, put cherry, apple, alder, etc. sawdust into the firebox. Hang the fish on hooks, place them on racks and cover with thick burlap. Install the smokehouse at a distance of 2 meters from the fireplace so that the smoke entering the smokehouse through the pipe has time to cool and has an outlet temperature of 25-30 degrees. The smoking time is 2 days – continuously for 12 hours.

Rotan is, although not very beautiful, with a large head, but a very tasty fish that cooks quickly. Food from your own catch is especially pleasant.

Methods for preparing rotan

Recipes for first courses from rotan.

Small fish is perfect for soup. It can be boiled with the head, after cleaning it.

Fish soup.

Fill the pan with cold water; when it boils, add chopped vegetables - carrots, potatoes and onions. Add pepper, bay leaf, and any herbs as seasonings. After cooking a little, add the fish and cook for about 20 minutes. Add sour cream or butter to the plates to taste.

Fish soup.

First you need to prepare fish broth with seasonings. Strain the broth and boil again. The rotan meat is separated from the bones and added to the broth. You can add fried onions and carrots to taste. Next, throw in rice, pearl barley or buckwheat.

Fisherman's soup.

We clean the fish thoroughly. Place the fish in a pan with cold water and add vegetables: carrots, onions and spices. As soon as the broth boils, add the potatoes and cook for about an hour. Serve the fish soup hot, sprinkled with herbs.

Soup with beaten eggs.

Prepare fish soup according to your favorite recipe. A few minutes before readiness, pour in the eggs, beaten with a fork, in a thin stream (3 eggs per 300 grams of fish). Add quartered boiled eggs, sour cream and herbs to the finished soup.

Useful article : River perch soup. Cooking in nature

Recipes for rotan dishes: soup, salad, fried fish

Rotan (not to be confused with rattan), also known as firebrand, or grass weed, is a small fish sometimes called the Amur goby or simply goby. The length of the carcass of the largest rotan is usually no more than 20-25 centimeters; there are also smaller individuals, which, however, are also suitable for food. The head is quite large - it’s not for nothing that this fish is called a firebrand. The teeth are sharp, in several rows. The scales are dull, gray-green or brown, and may turn black during the mating season.

Rotan is a dangerous predator; it feeds on small fish, fry, tadpoles, lizards and newts. In closed reservoirs, the firebrand can completely destroy other fish if its numbers are not regulated by larger predators, pike, catfish, and perch.