How to fry vendace: to peel or not

Useful tips

To make a vendace dish tasty the first time, you need to adhere to some subtleties during cooking. The first step is to clean the fish from the insides and remove the heads. Then rinse under running water to remove small scales.

To ensure even salting, cover the cleaned fish with salt, mix and leave for 10 minutes. You can use special fish seasonings, black pepper and lemon juice. When frying, be sure to use flour or breadcrumbs. Then the vendace will turn out not only juicy, but also crispy.

What dishes can be prepared from delicious vendace fish?

Vendace is a small fish that looks like a herring to many people, but it is smaller in size. You can prepare different dishes from it, but for this it is important not only to know the recipes, but also to choose the right fish. The carcass should be elastic and have a shiny skin. You definitely need to look at the eyes of the fish - they should not be cloudy.

Fried raba is the most popular dish. Vendace has its own original taste, so there is no need to use any additional ingredients.

To prepare this recipe you need to take the following products:

• 1 kg of fish;
• 5 tbsp. spoons of rye flour;
• 0.5 teaspoons each of salt and a mixture of peppercorns;
• 3 tbsp. spoons of vegetable oil.

1. First, you should thoroughly rinse the carcasses in running water. If scales remain, they need to be removed. It is important to clean the fish and rinse it again;
2. Take a mortar and pound the mixture of peppers and salt. Mix the spices with the flour and mix well;
3. Carefully roll the carcasses in the resulting mixture and fry them in hot oil until golden brown. It is recommended to serve with vegetables.

This recipe for cooking fish in Siberian style has been known for quite a long time. The time to spend on this dish is 1 hour.

To prepare 4 servings, you need to take the following products:

• 0.5 kg of fish;
• 5 potatoes, carrots;
• 3 tbsp. spoons of vegetable oil;
• 225 g mayonnaise, spices;
• 1 tbsp. a spoonful of chopped dill, onion and salt.

1. We start cooking by processing the vendace. It must be cleaned of scales and entrails, and then rinsed thoroughly in running water;
2. Potatoes should be peeled, washed and cut into small slices. Add half of the prepared mayonnaise to it and add spices for potatoes or use your favorite spices. Mix everything well so that the pieces are covered on all sides with sauce;
3. Peel the onion and cut into half rings, but grate the peeled carrots on a coarse grater;
4. Take a mold and grease it with oil. Lay out the potatoes, onions and fish, and spread the remaining mayonnaise on top and sprinkle with spices for the fish. You need to cook in the oven at 200 degrees for 40 minutes.

Small salted fish is an excellent stand-alone snack, but it can also be used for other dishes. Everything is prepared simply, so anyone can handle the process.

For this recipe you need to take the following products:

• 400 g of peeled fish and the same amount of salt;
• black, allspice and bay leaf.

1. Take a flat-bottomed container and pour an even layer of salt into it;
2. To salt fish, rinse it in running water, dry it with a paper towel and place it tightly in a container with the belly up. Make several layers, not forgetting to sprinkle them with salt. Add broken bay leaf and crushed pepper;
3. Place a board on top and place pressure on it. Place everything in the refrigerator for 36 hours. After this, remove the fish and rinse it in running water to remove excess salt.

Fried in a frying pan

Small fish always turns out delicious in a frying pan. Juicy, with a crispy crust, all family members will eat it with pleasure. After heat treatment, the seeds become very soft and edible. This makes vendace even more useful, because, as you know, bones contain calcium.

You can serve fried vendace with any side dish.

• fish – 1 kg;
• salt – 1 tbsp. l.;
• flour or breadcrumbs - 1 cup;
• vegetable oil – 100 ml;
• butter – 2 tsp.

1. Gut the vendace and wash under running water. Place in a deep bowl, add salt and mix by hand. Leave for 10–15 minutes.
2. Pour flour into a large flat plate. Place the pan on medium heat, pour out the vegetable oil and add butter to it.
3. Dip each fish in flour. Fry for 2 minutes on each side. A beautiful golden color and a pleasant aroma should appear.
4. Remove from pan and place on paper towel to remove excess fat. Fried vendace is ready.

Rich fish soup

You can make a light fish soup from royal vendace. Minimum cost and time, and you have an appetizing and tasty lunch on your table. If you don’t know how to cook vendace fish, read our recipe.

Ingredients:

• vendace:
• onion and carrot;
• salt, spices, herbs;
• bay leaf, allspice;
• 50 ml vodka (if desired).

Cooking method:

1. Place a pan with water, potato cubes and carrot sticks on the stove. Don't forget to salt its contents, add bay leaf and allspice.
2. As soon as the water boils, cook the broth for 15 minutes, and then add the fish pieces and onion cut into half rings.
3. Add vodka (if desired) and cook the soup over low heat so as not to destroy the delicate structure of the fish.

Remove the fish soup from the stove, add chopped herbs and let the soup brew for 20 minutes.

Vendace in the oven

This is a simple recipe for making vendace for those who don’t want to bother with cooking. Despite the simplicity of this dish, the fish turns out excellent. Golden and crispy crust, juicy and tender meat. Can be served with any side dish.

During heat treatment, fish bones become soft and edible.

• vendace – 1–1.3 kg;
• salt – 1–2 tsp;
• ground black pepper – 2–3 pinches;
• flour – 1 tbsp. l.

Preparation: Baked vendace is easy to prepare deliciously. First you need to wash the fish and clean it of its entrails (you don’t have to clean it). In a bowl, add salt and pepper. Place on a baking sheet lined with foil or baking paper in one layer. Lightly dust with flour. Place in a preheated oven at 180 C° for literally 20–25 minutes (depend on the color of the skin). Once cooked, place on a large flat plate and serve.

Salting vendace at home

Salting such fish has some subtleties. Thus, the carcass is not washed or cleaned before dry salting, so that the product does not spoil ahead of schedule.

The whole fish is salted with a minimum amount of spices so as not to overpower the delicate fishy taste.

There are two recipes for salting fish: dry and spicy salting.

• Method 1. If you use the Karelian salting recipe, you will need a 12-liter bucket, 1 kg 800 g of salt and, of course, vendace itself. Pour a little salt into a clean bucket and place the fish in layers, each of which is also sprinkled with snow-white crystals. We put pressure on top and put the bucket with the contents in the cold. Before use, vendace must be soaked in water for several hours.
• Method 2. For spicy salting, the carcass must be washed and gutted. For 1 kg of fish you will need half a liter of water, seven black peppercorns, 60 g of salt, two bay leaves, 15 g of granulated sugar and the same amount of coriander. Place the fish in a food container and fill it with hot brine made from water and spices. We put a load on top and salt the snack for 2 to 4 days.

Baked in the oven with onions and carrots

This treat will pleasantly surprise you with its taste. The fish under a vegetable coat turns out juicy, tender and aromatic. Carrots add a little sweetness. Vendace in the oven will become a favorite dish for many.

You can serve baked vendace under a vegetable coat not only hot, but also cold.

• fish – 800–850 g;
• vegetable oil – 100–120 ml;
• carrots – 3 pcs.;
• onion – 2 large heads;
• salt – 2 tsp;
• ground black pepper – 0.5 tsp;
• greens for decoration.

Vendace in Karelian

We’ve already looked at how salted and fried vendace is prepared, we’ve already looked at the recipes, now we’ll try the oven version. The ingredients required, as always, are not many and the most common ones.

1. Vendace – 500-800 g.
2. Potatoes – 4-5 pcs.
3. Onions – 2 pcs.
4. Sour cream.
5. Salt, spices.

How vendace is cooked in the oven, the recipes are not complicated, as you can see for yourself. We clean the fish, gut it, wash it, salt it, and put it aside. We line the bottom of the baking sheet with a bay leaf for aroma and begin the action.

We lay out the fish one by one - in a layer. A layer of onion rings follows on top. On top of the onions are potato slices. Pour in sour cream. And again fish. We repeat the layers. Ideally, you should get 2 layers for each ingredient. I don’t know about you, but my mouth is already watering.

Place the baking sheet in the preheated oven and cook for 30-40 minutes. The resulting layer cake can be cut into pieces and served in portions. This is what vendace fish is like. We now know how to cook! Bon appetit!

Fragrant ear

Vendace is a noble fish that is rich in beneficial ingredients. The fish soup made from it is aromatic, transparent and very tasty. It is better not to gut vendace for fish soup. It has practically no bones or entrails, and gutting will destroy the integrity of the fish, which will make the broth cloudy.

You can add chopped parsley leaves to the soup. Greens will add aroma and piquant taste to the soup.

What ingredients to prepare:

• fish – 400 g;
• carrots – 1 pc.;
• potatoes – 3–4 pcs.;
• onion – 1 head;
• water – 2 l;
• vodka – 40–50 ml;
• parsley and dill - several sprigs each;
• salt and black pepper - to taste;
• bay leaf – 1 pc.;
• allspice peas – 3 pcs.

The ear is prepared in this way:

1. Rinse the fish and remove the entrails. If you find caviar, there is no need to throw it away; it will perfectly complement the soup.
2. Peel the vegetables and wash them. Cut the potatoes into cubes, carrots into slices, and onions into half rings.
3. Put water on fire. As soon as it boils, add potatoes and salt. After the potatoes boil, remove the foam with a slotted spoon and add the carrots and onions. Cook for 15–20 minutes over low heat.
4. Add fish and pour in vodka. Simmer for 30 minutes. On low heat the fish will not be damaged intact. 10 minutes before the end of cooking, add all the spices. Turn off the stove, add chopped herbs. Cover the pan with a lid and let stand for a while.

Vendace is a tasty small fish that was once called the royal herring. Fried, baked or boiled, it will please every member of your family. Preparing vendace is not difficult, the main thing is to decide on the recipe.

Vendace stewed with onions in a frying pan

Required ingredients:

• 1 kg vendace;
• 1-2 heads of onions;
• 2 tbsp. spoons of vegetable oil;
• 4-5 tbsp. spoons of water;
• salt, black pepper to taste.

How to cook:

To prepare vendace in a frying pan with onions, take: vendace, onions, vegetable oil, water, salt and ground black pepper to taste.

First of all, prepare the fish: take the vendace with your hands, holding the gills, separate the head, pull out the insides along with it (there are not many of them there). The presence of caviar in the fish can be a pleasant bonus - of course, you shouldn’t remove it, so we’ll just send it to stew. If you find it difficult to tear off the head, you can cut it slightly. Then rinse the carcass under running cool water and lightly rub it with your hands - the scales will come off on their own. Prepare the rest of the carcasses in this way.

Cut a couple of onions into half rings. I will say right away that the onions in this dish turn out to be very tasty, and it is not even clear what is tastier - onions or fish. So feel free to add it.

Pour oil into a frying pan (preferably cast iron), place fish and onions on top.

Season with salt, ground black pepper, pour in water, close the lid, and place on the stove. If desired, you can add a bay leaf to this dish, but do not forget it will give a characteristic taste and smell, and the natural taste of vendace will change slightly.

Over medium heat, bring the dish to a light boil, continue to cook for 10 minutes. Make sure that the boil is light and not violent.

That's it, the vendace stewed with onions is ready, transfer the fish to a serving dish and serve.

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