All recipes for cooking ide with photos

Tender cutlets

The ide cutlets will turn out soft, airy and fluffy. You can add herbs, twisted lard and any spices to them to taste. Required: ide fillet - 800 g, large potatoes, low-fat cream - ½ cup, a couple of slices of dried bread, a large onion, a slice of butter 50 g, a clove of garlic, an egg, a pinch of finely ground salt and black pepper, 2 tbsp. l. water, 4–5 tbsp. l. refined oil for frying.

You can fry delicious cutlets in the following steps:

Remove the flesh of the fish from the ridge and keep in the refrigerator for a while.
Grate the peeled potatoes, cut off the crusts from the slices of bread and soak in liquid cream.
Chop the onion into cubes. Heat the butter in a frying pan and sauté the onion until translucent.
Add salt and pepper to the garlic, as well as crushed garlic for a minute. Remove the frying and cool.
Using a meat grinder, grind the fish meat and fried onion and garlic, as well as the soaked bread and potatoes.
Drop the egg into the mixture and add salt as needed.
Form cutlets with moistened hands, fry in oil until golden brown, add water and simmer for 10 minutes under the lid.
Serve cutlets with yogurt-based sauce, cucumber slices or mashed potatoes.

Baked ide

Let's look at another recipe for cooking fish. This option is significantly different from the previous ones. To prepare this ide dish you will need:

kilogram of fish;
two tomatoes;
three cloves of garlic;
125 grams of flour;
two onions;
salt;
a pinch of sesame;
a glass of vegetable oil;
pepper;
half a lemon.

Preparation:

Before cooking ide, it needs to be cleaned.
Before carrying out the procedure, pour boiling water over the fish, then it will be easier to clean the scales.
Then remove all the insides from the ide. Cut off the fins and head. Then rinse under running water.
Then marinate the fish. Make cuts on it every two centimeters throughout the day.
Place the ide on a baking sheet, rub with salt and pepper on all sides.
Then squeeze the lemon juice onto the fish. Leave it to marinate for half an hour.
Next, pour sunflower oil onto a baking sheet, put it in the oven, and heat it at a temperature of two hundred degrees.
Chop the garlic.
Cut the onion into rings. Then fry in a frying pan. Add tomatoes (cut into cubes) there. Mix everything and cover the pan with a lid.
Now drain the water from the ide and rub it with the cooked garlic. Also fill the belly and incisions with it.
Remove the baking sheet from the oven and place the fish coated in flour on it.
Add mayonnaise, pepper, and salt to the vegetables. Stir.
Place the mixture on top of the fish.
Bake at 180 degrees for an hour.

In the oven with lemon

An excellent recipe for making whole ide for the holiday menu. Long frying ensures a crispy crust, juicy fish flesh and the absence of bones. Ingredients of the recipe: ide - 1.5 kg, 3 onions, 3-4 tbsp. l. butter, ½ cup sour cream, lemon fruit, a pinch of finely chopped salt and freshly ground pepper.

Recipe for cooking ide dishes. Clean the fish, cut off the head with gills and wash the gutted carcass. For high-quality frying, make diamond-shaped cuts on the back of the ide, salt and pepper the fish. Cut the lemon into circles and insert the pieces into the holes. Chop onion into rings. Rub a baking sheet with oil, place the onion on it and place the ide greased with sour cream on a pillow.

Onions will provide the fish with a subtle, pleasant flavor and keep the skin from burning. Also place onion rings on the ide skin and sprinkle the workpiece with spices. Cover a baking sheet with foil and bake at 180℃ for an hour and a half. At the end of cooking, you can remove the foil and keep the fish in the oven for another 15 minutes until the surface is covered with a crispy crust.

Important! The dish is easy to combine with a side dish. To do this, cut the carrots and potatoes into slices and bake with the fish.

Ide in the oven: a recipe for preparing a delicious fish dish

Not all housewives have heard of the fish with the interesting name ide. It is found in rivers and is considered one of the most delicious freshwater fish. The only negative is the large number of small bones. But if you know all the culinary tricks, you can prepare an amazing fish dish. Let's discuss how ide is prepared in the oven. The recipe will replenish your culinary treasury.

Culinary secrets

The recipe for cooking ide in the oven is known to many fishermen. Like other products from this series, ide contains a high amount of protein, vitamins, micro- and macroelements, and minerals necessary for the human body to function properly.

If you are going to cook ide for the first time, then first of all you need to learn how to properly cut such a fish. It is very difficult to remove scales from ide. Cooks experimented no matter how they tried until they found an effective method.

First, the cooled ide is washed with running water and then scalded with boiling water. After such manipulation, the scales are peeled off much easier.

On a note! You cannot keep fresh ide in boiling water for too long, otherwise the skin will cook.

Only after you have completely cleaned the fish can you start cutting it up. We rip open the belly and clean out the insides. Carefully remove the bubble. If you pierce it, the fish fillet will acquire a bitter taste.

Ide, like other river fish, has a specific smell. You should definitely get rid of it. Freshly squeezed lemon juice, aromatic spices, dried Provencal and Italian herbs, salt and a mixture of ground peppers will help with this.

On a note! You can use any marinade: sour cream, mayonnaise, soy. Be sure to marinate such fish, then the small bones will soften and you can enjoy the taste of baked ide without any problems.

There are different ways to prepare ide in the oven. The recipe with potatoes is especially popular. The carcass of this type of fish is not small, so it is recommended to bake it whole. By the way, before marinating, shallow transverse cuts are made on the ide carcass so that the fillet is thoroughly soaked in the marinade.

In general, you can add not only potatoes. Traditionally, allies of fish dishes are onions, fresh, fried or pickled, carrots, zucchini, eggplant, cauliflower, green beans, green peas, broccoli.

To ensure that the fish is thoroughly baked without drying out, it is better to use aluminum foil. A low-calorie treat prepared in the sleeve will be a treat.

Cooking tips:

on average, ide is baked for about one hour, regardless of whether you cook a whole carcass or cut it into portions;
if you don't like marinades, use freshly squeezed lemon juice and a mixture of peppers the old fashioned way;
Fresh or dried rosemary gives fish a special taste;
add a little pickled onion, and baked ide will immediately acquire an amazing taste;
You can use cream sauces, sour cream or mayonnaise for cooking;
The ide should be marinated for at least a couple of hours so that the small bones are thoroughly softened.

Meal options

Even an inexperienced cook can bake one fish. But you can kill two birds with one stone - prepare both a fish treat and a side dish. As already mentioned, ide goes well with vegetable ingredients.

There is no need to pre-cook vegetables. Simply peel the vegetables you choose and chop them into cubes of approximately the same size. In general, vegetables can be placed separately in a sleeve and baked in parallel with the ide.

It will be delicious if you coat the potatoes thoroughly with mayonnaise or sour cream sauce, add a layer of pickled onions and fried carrots, and place pieces of fish on top.

On a note! Hard cheese gives the ide its unique aroma and exquisite taste. We grate it on a coarse grater and add it at the very end, when the rest of the ingredients are ready.

Add more herbs, especially if you are baking the whole fish. It is best to take sprigs of dill, parsley and rosemary.

Fish baked with broccoli and cauliflower will be very tasty. Vegetables need to be disassembled into inflorescences and pre-blanched in boiling water. After the liquid boils again, the vegetables are boiled for exactly three minutes.

If you like savory dishes, use soy sauce mixed with citrus juice as a marinade. Add a little more hot pepper and ground ginger.

Ide in the oven: recipe in foil

We invite you to prepare ide according to a traditional recipe that has already been tried by many housewives. We will bake the whole carcass. With a minimum set of ingredients, we have the opportunity to create a real gastronomic masterpiece.

On a note! When cutting fish, take into account the rules described above and carefully clean off the scales. Wash off any remaining scales under running water.

Ingredients:

fresh frozen ide carcass - one piece;
a mixture of ground peppers;
refined olive fruit oil;
lemon - one piece;
onion - three heads;
sea salt.

Preparation:

First of all, we need to prepare the ide carcass. If we bake the whole fish, then there is no need to cut off the head and tail.
We remove the scales, and then clean out the insides, carefully removing the bubble.
We wash the ide under running water and dry it with paper napkins. Don't forget to trim the fins.
Cover a baking sheet or other fireproof dish with aluminum foil, which we grease with refined olive oil. We lay out the ide carcass.
Peel three onions and cut into half rings.
First we lay out the chopped onion and the fish carcass on top.
We make transverse cuts and insert lemon slices. Sprinkle well with salt and a mixture of ground pepper.
Cover the top of the pan with foil and place in the oven.
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Bake at 180° for one hour. To ensure the ide is baked to an amber crust, after 50 minutes, remove the foil and continue baking the fish for another 10-15 minutes.

Stuffed

Stuffed ide is especially good in the heat of the heat for an elegant holiday table. The taste of the finished delicacy depends on the filling and the sauce offered with the fish. Required ingredients: 1 kg ide, 2 pcs. onions, a couple of bell peppers, 5-6 branches of dill, a pinch of finely ground salt and pepper ground in a mortar, 1 cup (250 ml) sour cream, 3 tbsp. l. oils for frying, herbs for fish dishes - 1 tsp.

You can put a little rice or semolina in the minced meat to thicken and make the mass more filling.

Salmon recipe in the oven

Follow the steps to prepare the meal:

On the carcasses of gutted and washed ides, make incisions at the level of the back so that the bones dissolve during frying, become soft and invisible.
Lubricate the surface of the carcasses with a mixture of salt, pepper and spices.
Grind pepper with onion and dill.
Mix the mixture, add salt and fill the belly with the filling.
Place the carcass in a mold, sprinkle with lemon juice and seasonings.
Pour sour cream over the preparation and sprinkle with chopped dill.
Leave the workpiece in the cold for 3 hours, wrap the carcass in foil and bake at 180℃ for about 40 minutes.
Present with cucumber salad with tomatoes, olives and lemon wedges.

Ide fried in sour cream sauce

What can you cook from ide? The easiest option is to fry the fish. And to make its taste sparkle with bright notes, we’ll complement the dish with sour cream sauce.

Compound:

ide carcass;
3 tbsp. l. sour cream;
3 tbsp. l. breadcrumbs;
onion;
refined sunflower oil;
salt.

Attention! Be careful: there are a lot of small seeds in the yam!

Preparation:

Let's prepare the ide. Since it is not so easy to remove scales from it, we rinse the fish and then pour boiling water over it. Just do not keep the ide in hot water, otherwise its scales on the abdomen will change color.
Now we can easily remove the scales with a knife.
We wash the fish again to get rid of any remaining scales.
We open the belly of the ide with a sharp knife and clean out the insides.
We cut off the head and remove the fins with scissors. And let’s rinse the ide again.
Cut the fish into portions. Peel the onion and prepare the remaining ingredients.
Salt the fish pieces and roll in breadcrumbs.
Heat the sunflower oil in a frying pan and lay out the ide pieces.
Set the burner to medium level and fry the fish on all sides until golden and delicious. This will take approximately 15 minutes on one side and 10 on the other. If necessary, add oil to the pan.
In the meantime, chop the onion into half rings.
Add the onion to the ide and fry it all together for five minutes.
Add sour cream and stir. When it curls slightly, turn off the burner. Ready!

Fried ide with onions and sour cream

Ide fried in sour cream sauce is a traditional delicacy for Russian cuisine. Sour cream sauce will add tenderness to the pulp and make the meat richer and more tasty. Necessary components of the composition: ide meat - 1.3 kg, a couple of onions, ½ cup of sour cream, a glass of breadcrumbs, ½ cup of clarified butter, 3-5 tbsp. l. lemon juice, 1 tsp. crushed salt and freshly ground pepper.

Recipe for fried fish with sour cream. Clean the carcass from entrails and scales, wash and dry with a napkin. Soak the fish in salt water for 2 hours, remove from the liquid and wash again. Cut the ide into pieces no more than 4 cm wide. Salt the slices, sprinkle with pepper and roll in breading. Place fish pieces in oil and fry for 12 minutes until nicely crispy.

Place the onion cut into half rings over the ide and continue frying for another 4 minutes. Pour the sour cream evenly, cover the frying pan with a lid and simmer for 3 minutes. Keep the finished dish covered for 5 minutes and serve it to the table with herbs, lemon slices and sliced tomatoes.

How to cook ide?

Ide, the closest relative of carp, is found both in rivers and in standing reservoirs. Large specimens may have a specific muddy smell; this must be taken into account when preparing.

To get rid of this deficiency, after pre-treatment, the fish needs to be soaked in salt water for one to two hours. The brine can also be acidified with lemon or vinegar, this will improve the taste of the fish dish.

Ide baked in the oven

For large specimens of this freshwater species, the best preparation option, especially for a holiday menu, is oven baking whole. The recipe indicates the approximate cooking time, since much depends on the size of the ide and the capabilities of the oven.

Forty minutes after the start of cooking, the fish will be ready. With longer baking, the smallest bones will become soft, and the dish itself will be tastier.

Ingredients:

ide – 1 pc. (about 1200 g - 1500 g), onion - 2-3 pcs., vegetable oil - 40 ml., sour cream - 100 g, lemon - 1 pc., pepper, salt.

How to cook whole ide in the oven:

This dish can be prepared with a side dish: peel potatoes (600 g) and carrots (1 pc.), cut into disks, place along with onions on the entire surface of the frying pan, place ide on top and bake as described above.

Fried ide with sour cream and onions

Fish fried in sour cream is a typical dish for Russian cuisine. Sour cream adds tenderness and makes lean fish fattier and tastier. When frying in sour cream, you can use an egg instead of breading; it will prevent the fish from drying out.

Ingredients:

ide – 1200-1300 g, onion – 150 g, sour cream – 150 ml, bread crumbs – 120 g, vegetable oil – 100 ml, lemon juice – 70 ml, salt, black pepper

How to fry ide with onions and sour cream:

If the fish is small, then you can not cut it into portioned pieces, but fry it whole, making small longitudinal or slightly diagonal cuts.

Cooking cutlets from ide

Ide is quite bony, but this drawback can be overcome by making cutlets from it. It is better to pass the fillet through a meat grinder three times so that there are no bones left.

It is not advisable to use a food processor, as this will quickly turn the meat into a paste, and bones may remain. If desired, in addition to onions, you can add a little garlic to the cutlets, but it can kill the wonderful delicate fish taste.

You can use wheat flour as a breading for cutlets, but it is better if it is crackers.

Ingredients:

ide – 1000 g, onion – 120 g, bread crumb – 100 g, breading – 120 g, vegetable oil – 90 g, milk – 50 g, apple cider vinegar or lemon juice – 50 ml, egg – 1 pc., salt, pepper.

How to cook ide cutlets:

Form a narrow sausage (about 1.5 cm in diameter) from dill oil and put it in the freezer. When forming ide cutlets, press a small piece of frozen butter into the center.

First roll the cutlet in breading, then dip it in the egg, and then bread it again. Next, fry as described above.

Dry pickling

When salted, the appetizing and rich ide turns amber-transparent. The meat has a pleasant taste and no unpleasant odor. Necessary components: 5 kg ide, 50 g granulated sugar, 1 tsp. peppercorns, 3 tbsp. l. coarse salt.

Step-by-step method for salting fish:

Rub the prepared fish carcass with a mixture of sugar and salt on all sides.
Place the fish in a container and sprinkle with pepper.
Cover the top of the workpiece with a mixture of salt and sugar. Place a flat plate on top and press down. Place the container in a cool place for 4 days.

Important! It is better to use only coarse salt in salting, since finely ground salt can oversalt and burn the meat, while coarse salt can gradually dehydrate the flesh.

Ide caviar “under water”

To prepare this interesting recipe we will need the following ingredients:

Fresh ide caviar – 0.5 kg;
Sunflower or olive oil – 5 tbsp. spoon;
Water;
Onion – 1 pc.;
Carrots – 1 pc.;
Sugar – 1 tbsp. spoon;
Salt, spices.

Take the ide caviar and fry it a little in a frying pan, about 5-7 minutes. Cool. Place in a deep plate or salad bowl and pour over the marinade. It is prepared as follows. Pour water into a saucepan and put it on fire. When it boils, add finely chopped vegetables: onions, carrots. Salt, pepper, add sugar, bay leaf. Let it simmer for 5-10 minutes over low heat. Pour this liquid over the caviar in a plate, add olive or sunflower oil, garnish with fresh parsley or dill, and lemon slices. Serve the caviar a little steeped and cooled.

Hot smoking

The hot smoking method does not require long time and effort. The meat turns out rich, elastic and tasty. Necessary components: 2 kg ide, 50 g salt, 2 tbsp. l. refined oil.

Hot method of smoking ides. Wash the prepared ide. Dry and rub the fish with salt. Leave for 3 hours, wipe with a napkin and grease with vegetable oil. Insert a wooden stick spacer into the abdomen. Place hardwood chips at the bottom of the smokehouse, install a grate, and place the fish on it. Smoke for 40 minutes and air in a draft for 2-3 hours.

Hot smoked pulp tastes best when combined with a slice of white baguette and butter on sandwiches

Fried ide

For any angler, catching an ide is a desirable catch. The fish is cunning and careful, not in a hurry to get hooked. Palm-sized fines are great for frying. Individuals weighing several kilograms are incredible luck. They are fried, cut into pieces. Fresh fried ide is simply delicious! Thawed fish is also suitable for frying, but freshly caught fish tastes best.

Homemade with mayonnaise

When cooked correctly, the pulp turns out to be boneless, since they are overcooked by the temperature and salt. Ingredients for preparing the dish: large fish, 3 tbsp. l. low-fat sour cream, 2 tbsp. l. mayonnaise sauce, 1 tsp. crushed allspice and coarse salt.

Step-by-step preparation diagram:

Wash the ide, peel and cut into small pieces. Sprinkle each with salt and finely ground pepper.
Combine mayonnaise with sour cream and spread 2/3 of the mixture onto the carcass.
Place the fish with the sauce on a baking sheet under foil and bake at 200℃.
15 minutes before the end, unwrap the foil, pour over the rest of the sauce and cook the carcass until crispy.

Important! If you made the fish in advance, you can heat it in the microwave, brushing it with sour cream or honey mustard sauce.

Ide fried in a frying pan

Scales are removed from the fish, bony parts (tails, fins, gills, heads) are cut off, and the insides are thoroughly cleaned. Wash and dry. Fish that do not fit in the frying pan are cut into pieces. The fines are fried whole.

Carcasses or pieces are salted, sprinkled with pepper and spices to taste. Let the fish sit so that the spices are absorbed. To muffle the fishy smell or the aroma of mud, the carcasses are sprinkled with lemon juice.

The next stage is breading. Pieces of fish are rolled in flour or breadcrumbs and placed at a short distance from each other on the bottom of a frying pan greased with vegetable oil.

Ide fried in a frying pan has its own characteristics. It should have an appetizing crispy crust and aromatic tender meat inside that literally melts in your mouth.

Do I need to remove the bones first?

If you're not too lazy, you can take it out. In tongues, the bones are usually fried and do not pose a big problem when eaten. You can do with them as you do with bony river fish: often make deep cuts across the body all the way to the ridge. Many housewives make diamond-shaped cuts, cutting through the lateral bones. Vegetable oil gets into the frequently made cuts during frying, thanks to which the small bones are well fried and become completely edible. It is impossible to choke on them when eating.

Rich ear

Rich and light fish soup qualitatively diversifies the daily menu. Required set of products: 600–700 g of ide, a couple of potatoes, an onion, a bunch of dill, a pinch of pepper and ground salt, 2 bay leaves, 2 tbsp. l. vodka, 1.5 liters of water.

The process of preparing fish soup step by step:

Clean and gut the fish, wash under running water.
Place the scales in a gauze bag, add water and boil for 6–7 minutes to create a strong, aromatic broth.
Strain the broth and put it on the stove.
Cut off the tail with fins and gills from the carcass. Cut the pulp into pieces, and boil the tail in the broth for 10 minutes.
Strain the liquid and place the peeled and chopped potatoes into the pan.
Add dill and finely chopped onion.
Salt and add pieces of fish to the soup.
Cook for 7 minutes, season with spices and let the fish soup brew for 20 minutes.
Serve the rich soup with a slice of crispy baguette and vegetables.

Ide baked in sour cream

Compound:

ide – 1.2-1.5 kg;
lemon – 1 pc.;
onions – 0.2 kg;
refined vegetable oil – 20 ml;
fresh dill – 50 g;
sour cream – 120-150 ml;
salt, ground black pepper - to taste.

Cooking method:

Make a series of shallow cuts on the back of the prepared ide carcass to crush the bones. Rub the fish with salt and pepper.
Wash and blot the dill with a napkin. Cut tender branches with greens from the rough stem.
Cut the lemon into thin slices. Place dill and half a lemon in the belly of the fish.
After removing the peel, cut the onion into thin half rings and place in a baking dish greased with vegetable oil.
Coat the ide with sour cream and place on the onion. Place remaining lemon slices on top.
Cover the pan with foil and place in an oven preheated to 180 degrees. After half an hour, remove the foil and continue baking the fish for 10-20 minutes depending on its size.

The given recipe is one of the most popular and traditional. It is quite simple, but allows you to get excellent results.

Dietary ide, tender

To ensure that your ide baked in foil pleases everyone in the household without exception, you should not only use a trick to soften the thin fish bones, but also make the finished dish tender and not too greasy. To do this, you can use food foil, in which the product is baked almost in its own juice, and use juicy sauerkraut as a complement to the fish. In general, we will need:

Ide - two carcasses (total weight about 1.2-1.5 kilograms),
sauerkraut - 200 grams,
cranberries - 1 teaspoon,
cumin - ½ teaspoon,
salt, ground black pepper - a few pinches,
vegetable oil - 1 teaspoon,
bay leaf - 2 pieces.

Number of servings: 2;
Cooking time: 40-50 minutes.

First, we clean the fish and gut it. We cut off the heads and remove the fins. We wash the carcasses from the inside and cut deep on the sides - this is the trick for softening the bones. The cuts can be made either simply across the sides or crosswise, and the more of them, the less bones will be felt in the finished dish. Sprinkle the carcasses with salt and pepper, do not forget to rub them with salt from the inside. Lightly squeeze the cabbage and pour the resulting brine over the ides. Leave the carcasses to marinate for 10 minutes.

Heat the oven to 200 degrees. Cut the cabbage with scissors and mix with cranberries and cumin. We put a bay leaf and half of the sauerkraut inside each of the fish carcasses. Coat the sides of the ides with vegetable oil and wrap the fish in foil. Place in pan and bake for 30 minutes. Serve with mashed potatoes, although the ide itself, baked in foil with cabbage, is also very tasty!

The ide, as we now know thanks to a popular YouTube video, is the fish of dreams (at least for some).

Well, actually, ide is a fish from the Carp family, common in many rivers and other fresh water bodies of Europe and part of Asia. Ide can be grown in ponds. Adult individuals usually reach a weight of 2-2.8 kg and a length of 35 to 53 cm; occasionally individuals weighing up to 6-8 kg and up to 90 cm in length are found.

Like many other Cyprinids, ide is used by humans as food due to its fairly high taste (the fish, however, is quite bony). Ide is prepared in various ways: boiled, baked, fried, dried, salted, pickled, stuffed and canned.

Cooking ide fish dishes - here are some recipes.

Dried ide balyk

Ingredients:

coarse table salt.

Preparation

Try to make sure that the fish is not infected with opisthorchiasis (if you are not sure, then it is better to cook the fish soup).

Balyk is the salted and then air-dried back of large fish. We clean the fish from scales and remove the gills. We cut off the head, cut out the back with the spine, the rest will go to the ear. Without washing, generously sprinkle the back with salt and leave it in a cool place (you can somehow cover and fence off the fish with gauze to deny access to insects).

After 10-12 hours, we wash the back thoroughly; there should be no traces of blood or salt left. Hang it out to air dry, tail up (again, it’s a good idea to cover it with gauze). After 12-15 hours the fish is ready, but it’s better to wait a day. A wonderfully fresh balychok goes well with light, live beer.

Ukha from ide

Ingredients:

ide fish – 1 pc. medium size;
carrots – 1-2 pcs.;
potatoes – 3-4 pcs.;
onion – 1 pc.;
parsley root – 1-3 pcs.;
dry spices (bay leaf, peppercorns, cloves);
various fresh greens (parsley, dill, etc.);
garlic;
ground black pepper;
salt.

Preparation

We cut the fish: clean it from scales, gut it, remove the gills, rinse with cold water. Cut off the head, tail and fins and place them in a pan of cold water along with the peeled onion and parsley root. Bring to a boil, reduce heat, carefully skim off the foam. Cook with the addition of spices until the moment when it becomes clear that the head is boiled, that is, the flesh begins to lag behind the bones.

If you cook this fish soup with the addition of rice or pearl barley (it is better to add it already cooked), as well as with the addition of some vegetables (various types of cabbage, sweet peppers, etc.), you will get a delicious fish soup (you can season it with tomato paste) .

Ide baked in the oven

Preparation

We gut the fish, clean it, remove the gills, and wash it. Bake in foil or on a baking sheet. Place greens and lemon slices in the belly. You can make side cuts and stuff the fish with garlic. You can bake steaks on a bed of onions, horseradish leaves, or in foil.

If you want to make fish cutlets from ide, first remove the fillet from the cleaned fish, remove large bones and mince it twice with the addition of onions. Then add the rest of the ingredients.

Breaded fried fish. Fried fish in bread crumbs in a frying pan

There is hardly a place on Earth where local culinary traditions do not include such a wonderful dish as fried fish. Simply fried, or breaded with flour, or fish in breadcrumbs.

An appetizing crispy crust and a unique aroma that tickles the nostrils.

Sometimes in Bulgaria in the evenings, we simply follow the smell of fried fish to enjoy wonderful small fish: anchovy (locally called tsatsa) or gobies.

Many dream books agree that fried fish in a dream is a hint of quick success and prosperity. Fried fish is a good sign, and a tasty sign. But for gangsters, fish (fried fish?) is a death sentence.

There are many Odessa jokes on this topic. Frankly, I always thought that fried fish was a national dish, however, perhaps I am not far from the truth. Mom loves to cook small fish, for example, crucian carp.

When a lot of small fried fish is cooked, it is impossible to tear yourself away from it, like seeds. Due to the sufficient distance from the sea, frying sea fish is not popular with us. However, it is the most popular fish dish in our house.

Fish is usually fried in a small amount of vegetable or butter - like. After preparation (cleaning, adding spices and salt), the fish is dipped in breading and fried until cooked. Usually large fish are cut into pieces for better frying, while small fish are fried whole.

Sometimes fish is cooked without breading. In addition, there is a lot of debate on the topic: whether it is necessary to remove the skin from the fish before frying and cut off the fins.

From experience, it is better to cook fish in a massive frying pan, which provides better heating. Ideally, a cast iron frying pan or Dutch oven. Although, an ordinary modern frying pan is no worse, with some skill. You can cook it if you have a grill or grill pan.

Heat treatment of fish by immersing it in heated fat, in other words, frying, is a simple and common process. As a result of frying, the fish is perfectly cooked and acquires a delicious golden brown crust. To ensure a delicious crust, the fish is breaded before frying.

Usually wheat flour is used as a breading. But, for my taste, fish is best fried in breadcrumbs. Breadcrumbs are hardly worth buying from the store; they are easier to prepare. It is enough to grate a piece of dried white bread, as we always do at home.

It so happened that I had long promised my friends to write a recipe for how to cook fried roach. Roach fried in breadcrumbs is an almost obligatory spring dish. In my opinion, fish cooked in breadcrumbs is much tastier than fish cooked in flour.

On my last fishing trip, there was a not entirely expected result: when fishing for pike perch, a completely peaceful fish, a river roach, pecked at the bait. Usually in such cases the roach is released, but it so happened that this year I did not catch any roach. I left one for the recipe – breaded fish.

Ingredients

Roach (350-400 gr) 1 piece
Breadcrumbs 2-3 tbsp. l.
Sunflower oil 1/3 cup
Salt, black pepper, a sprig of herbs, lemon to taste

Spring roach is the first fish that we usually catch after the ice melts and before spawning.
As a rule, most of the roach is salted and dried. But the menu in spring must include roach fried in breadcrumbs. At least once. This is a tradition.
We prepare fresh and just caught roach, weighing 300-500 grams.
Naturally, the fish should not be frozen. Preparing roach involves peeling and gutting. Roach, compared to river perch, is easy to clean from its scales. Cleans quickly under running water, using a knife or a special device. When gutting a roach, you need to carefully cut the belly, being careful not to damage the caviar sacs. With some luck, the roach will have caviar, and this must be used. Fried roach caviar is perhaps tastier than roach in breadcrumbs. Place the caviar in a separate bowl.
Be sure to remove the gills from the roach.
Using a sharp knife, make 5-7 shallow cuts from the sides of the roach carcass - along the back, without damaging the ribs. This way the roach will be better salted and fried. Salt and pepper the fish to taste. If desired, you should put a sprig of fresh (or dry) aromatic herbs into the inner cavity: basil, mint, rosemary. The aromatic herb will give a subtle smell and a hint of taste to the fried fish.
But this is optional.
Make 5-7 shallow cuts on the sides of the roach carcass. Salt and pepper the fish to taste
Leave the roach to stand for 15 minutes so that the salt dissolves and the fish meat is salted. If the roach came with caviar, add salt and pepper to the caviar.
Meanwhile, prepare breadcrumbs.
As I already said, it is ideal to grate dry white bread (loaf, French baguette - ideal) onto a fine grater and sift. Roll the roach thoroughly and generously in breadcrumbs. You need to make sure that the fish is completely covered in breadcrumbs, but the breading does not get into the internal cavity, it simply will not fry there. Also roll the caviar bags in breadcrumbs. Roll the roach thoroughly and generously in breadcrumbs
Pour sunflower oil into the frying pan.
The amount of oil is quite large, but the fish in breadcrumbs does not absorb most of the oil. If a slightly larger amount of fish is fried, the amount of vegetable oil does not increase proportionally, but rather “by eye”. When frying, breaded fish should be immersed on one side in oil by 3-5 mm. And during subsequent frying, the oil is simply added to the required level. Place fish in breadcrumbs, caviar into well-heated oil and fry over medium heat until golden brown.
Place fish in breadcrumbs and caviar into well-heated oil and fry over medium heat until golden brown. The breaded fish is then turned over and fried on the other side. Typically frying time is 6-8 minutes on each side. Then the heat can be reduced, and the fish in breadcrumbs is fried until fully cooked. You can throw away the sprig of spicy herbs; they are no longer needed.

Breaded fried fish is a dish with an expressive taste and interesting structure, which not only has an alluring aroma, but also looks presentable and appetizing.

Therefore, you can prepare such a wave dish for a gala dinner, especially if you choose one of the noble varieties of fish.

But even for an ordinary weekday menu, this idea is very successful - tender pieces can turn an ordinary family dinner into a real feast of taste.

Suitable fish

It is best to cook fillets in breading. Pangasius, pelengas, haddock, cod, pollock and other varieties with a small amount of bones are perfect. An excellent choice for the holiday menu would be salmon, trout, and tuna.

Secrets of successful breading

There are many alternatives to the regular ones from the store. Don't be afraid to experiment to find the best recipe. Breaded fish can be cooked in semolina, crushed chips, mixture and flour. To make the dish look more beautiful, you can add finely chopped dill to the crumbs. A pinch of paprika or turmeric will brighten the color of the dish.

Red fish fillet breaded in poppy seeds, white or white is very tasty. The dish is not only juicy, but also looks unusual and tempting.

Cooking process

There are general principles by which you can cook any breaded fish. A recipe with a photo will help you visualize what the process looks like.

Cut the fillet into pieces. They can be the size of your palm, the size of a thin sausage, or the size of a matchbox. Prepare a bowl with beaten eggs, a flat plate with breading and another container with flour. It is not necessary to coat the fish in flour first, but this step allows the egg and breadcrumb mixture to adhere better to the meat.

Dip the pieces into the egg mixture, all at once. Stir, distributing the mixture evenly. Roll in breadcrumbs, pressing the pieces with your hand to make the breading more dense. Place the fish in the hot oil.

You need to fry for at least 5 minutes on each side. You shouldn’t immediately turn the pieces around the pan; the crust should “set”. After a few minutes, you can easily turn over the piece that was just recently clinging to the bottom.

The fillet can be pre-sprinkled with lemon juice, this will add flavor. To prepare breaded fish, it is advisable to use olive oil or butter. If you use sunflower, give preference to refined and odorless. Homemade will drown out all the tastes. You need to salt the pieces after frying, otherwise the fish will release juice, which will simply soggy the crispy crust.

Serving

Tender puree, country-baked potato wedges, grilled vegetables are the perfect accompaniment for breaded fish.

You can serve the treat with a cereal side dish, for example, fluffy rice seasoned with butter. Crispy fish will also go well with pasta.

When setting the table, give credit to the sauce bowls in small bowls into which you can dip the crispy bits. Fresh herbs and seasonal vegetables add great flavor and texture to the dish.

Fried fish in breadcrumbs, it would seem, what could be simpler? However, frying it is an art. Real housewives have special secrets for preparing it, which make the dish healthy and incredibly tasty.

Photo of fried crucian carp

recipe: Fried fish is an integral attribute of our national cuisine. It is present on many holiday tables, and is also included in the 12 mandatory dishes on the Christmas menu.

But is it as easy to prepare as it seems at first glance?

So, if the fish is frozen, then, of course, it needs to be thawed, in which haste is considered the main enemy. It should be defrosted in cold water or at room temperature, which is not so fast. Speeding up the defrosting process in warm water will only spoil the taste. Hot water will cook it.

The next very important stage is cleaning. To do this, it is better to lower the fish into the sink and clean the scales with a scraper under running water. Next, the entrails are removed from the fish. But this should be done with extreme caution so as not to damage the gallbladder, otherwise it will turn out bitter.

But if this does happen, then salt will help save the situation by rubbing the places where the bile got in. If the fish has an unpleasant specific odor, then this problem can be dealt with by keeping the carcass for about an hour in a vinegar solution or milk.

When the fish is prepared, you should begin the frying process. To ensure that the carcass retains its shape and does not stick to the pan, it should be pre-breaded: roll in flour, in breadcrumbs, or make a multi-layer breading of crackers and flour, securing the products with a beaten egg. This shell will leave the fish juicy. You need to fry it in a well-heated frying pan and oil. When the oil warms up, it will begin to bubble and smoke, only then do they put the fish in to fry. They do not place it close to each other, otherwise it will steam, but they do not leave a large distance between the pieces, because... oil in open space will burn.

Well, here are all the main secrets of cooking fried fish, and now let's move on to the recipe.

Calorie content per 100 g – 281 kcal.
Number of servings – 2
Cooking time – 30 minutes

Ingredients:

Any fish – 2 pcs. (I have fresh crucian carp)
Breadcrumbs – 100 g
Egg – 1 pc.
Vegetable oil - for frying
Salt – 1 tsp. or to taste
Ground black pepper – 1/3 tsp. or to taste
Seasoning for fish – 1 tsp.

Cooking fried fish in breadcrumbs

1. If the fish is frozen, then defrost it, following all the rules described above. Next, carefully rip open the belly and remove all the insides. Wash the carcasses, removing the black film inside. Next, do with the fish at your discretion. It can be cut into portions, divided from the backbone into fillets, or left whole if the carcasses are small.

The last option involves mandatory removal of the gills. Whether to cut off the fins or not is also a matter of taste. If you like them crunchy, you can leave them. 2. Now start breading. Pour breadcrumbs into one plate, and beat an egg into the second, to which add salt, pepper and fish seasoning. 3.

Mix the egg batter well so that all the spices are evenly distributed. 4. Now start breading one by one. First, dip the fish on both sides in the egg mixture, then transfer it to breadcrumbs, with which it should be completely covered. 5. Place the frying pan on the stove, pour in the oil and heat well over high heat.

Then add the fish and fry it until golden brown. Since crucian carp cook very quickly, it is enough to fry them on each side for 7 minutes.

Agree, our ingenuity in preparing, say, meat works much more quickly and creatively.

But as for fish, well, in any case, this is often the impression that it begins to frantically rush from fried fish to a couple of baked-stewed options. Sometimes you want to eat fish more often, but as soon as you present another dull recipe, the desire disappears.

With such a pompous introduction, we do not want to preface some hitherto unheard-of revolutionary recipe for delicious fish. We would just like to remind you that even the most basic and boring option can always be enlivened with a couple of, in general, simple touches. Let's take the same fried fish. Today it will not be fish in batter, but...

Isn't it true, there is a difference between rolling the fish in simple breadcrumbs or flavoring them with dried herbs. And the fish starts to sound a little different. Actually, this is the simple recipe for fish fried in breadcrumbs that we would like to offer. You can use almost any small-boned fish.

And even if you don’t have a package of ready-made crackers on hand, you can instantly prepare them yourself - grind a stale loaf in a blender (of course, if you happen to find one nearby “in the bushes”), or even just grate stale white bread. It's a noisy activity, though. But you can be patient for a couple of minutes.

A few minutes and delicious, juicy fried fish with a delicious spicy crispy crust is already smoking on your plate. By the way, the set of seasonings can be varied each time. Ingredients (not a small portion): - 2 fish fillets (fresh or frozen - defrost) - salt and ground black pepper - half a glass of breadcrumbs or bread crumbs - 2 teaspoons of dried basil * - 1 a teaspoon of dried parsley* - a little flour - 1 egg (for more fish, use more eggs accordingly) - vegetable oil for frying

* Spice combinations can be adjusted to taste. A huge variety of seasonings go well with fish. Experiment!

Source: https://sdushor44.ru/salaty-i-zakuski/zharenaya-ryba-v-panirovke-zharenaya-ryba-v-panirovochnyh/

Drying with a block

The process is a type of cold drying, it gives the fish elastic properties. To get dried ide, you must first salt it.

The fish taken is medium-sized - 20 cm long in a batch of 18-20 pieces. For salting you will need the following:

a box with holes in the walls;
polyethylene;
oppression;
salt – 3 kg;
laurel – 7 pcs.

First, the carcasses are gutted, washed, rubbed with salt from the inside and placed in a box on a 1-2 cm layer of salt. Each soy of fish is sprinkled with salt and bay leaf. The top is covered with polyethylene and oppression is installed. The entire structure is placed on a tray for the released liquid and taken out to a cool place.

After 5 days, the ides are taken out and placed in cold water, using a large container, such as a bathtub, for 2–3 hours so that the fish gives up excess salt. After the specified time, the ides are laid out on newspapers to dry.

Fried breaded fish – Fried breaded fish

Breaded fried fish is a dish with an expressive taste and interesting structure, which not only has an alluring aroma, but also looks presentable and appetizing.

Therefore, you can prepare such a wave dish for a gala dinner, especially if you choose one of the noble varieties of fish.

But even for an ordinary weekday menu, this idea is very successful - tender pieces in a crispy crust can turn an ordinary family dinner into a real feast of taste.

Useful tips

Fried fish in bread crumbs in a frying pan

To make this recipe for fried fish in breadcrumbs, use meaty sea fish. It has few small bones and will be easy to eat. After all, fish fried in breadcrumbs in a frying pan forms a crispy crust that prevents the juice from leaking out. You'll want to eat this kind of fish faster, rather than sit and pick out the bones.

Ingredients for fried fish in breadcrumbs:

sea fish fillet without small bones (cod, haddock, tilapia, hake, pollock, sea bass)
breadcrumbs
flour
egg
vegetable oil for frying
pepper, salt

How to fry fish in breadcrumbs in a frying pan

Cut the fish into portions; they should not be too thick, a maximum of one and a half centimeters thick. It’s even easier to prepare a fish fillet dish. On a plate, mix flour and salt, first roll the fish carcass in flour.

Break a chicken egg into a bowl, season with salt and pepper or a mixture of peppers, and beat the egg mixture with a fork. Dip portions into beaten egg. Bread the fish fillets in breadcrumbs.

Is it possible to fry fish in breadcrumbs without flour? By pre-dipping the fish in flour and egg, the breadcrumbs will stick firmly to the flesh and will not fall off during cooking.

Heat a frying pan, pour in vegetable oil. Fry the fish in breadcrumbs in a frying pan, first on one side until golden brown, then on the other. When frying the fillet, the crackers form a golden crust, which will retain all the juices, the fish will remain juicy and tender.

Serve fish fried in breadcrumbs in a frying pan with a side dish of fresh or stewed vegetables and herbs.

Prepare delicious fried pollock in batter like this.

Category: Fish and seafood dishes

Fish in a frying pan

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Fish fried in breadcrumbs

Ingredients for preparing fish with breadcrumbs:

Fish fillet – 500 g;
Wheat flour – 2 tbsp. l.;
Milk – 1/2 cup;
Egg – 1 pc.;
Breadcrumbs – 1 tbsp;
Sunflower oil for frying;
Lemon and parsley sprigs for decoration.

Cuisine: Russian. Cooking time: 30 min. Number of servings: 6

“I haven’t eaten fish for a long time”? I thought and decided to fry the sea bass that was lying around in the freezer. Agree, sometimes you want something simple that can be prepared quickly and turns out delicious. For example, sea bass fried in breadcrumbs is just what you need.

Let's get started ;)

Wash the fish fillet and dry it lightly with a paper towel. Cut the fish into portions.

Then salt and pepper each piece on both sides.

If desired, additionally sprinkle with your favorite fish spices.

For the convenience of the subsequent process, I took three plates and placed them in a row. Pour flour into the first plate, mix (beat with a fork) the egg and milk into the second, and pour crushed breadcrumbs into the third. So, first roll the pieces of fish in flour, then soak them in a mixture of eggs and milk and roll them in breadcrumbs.

Now the fish is ready for frying. Place the prepared pieces in a frying pan, sprinkled with vegetable oil (do not skimp on the oil - pour more). It is advisable to use a cast iron frying pan or a thick-walled frying pan. Fry the pieces on one side, then use a wooden spatula to turn them over to the other side and continue frying under the lid until cooked.

Different types of fish are fried this way. They especially recommend crucian carp, pike perch, bream, carp and sturgeon.

Place the finished fish on a large plate, garnish with lemon slices and parsley sprigs

Delicious fried fish in breadcrumbs recipe with photos

or fresh vegetables, such as sliced cucumber and tomato.

I recommend using rice, buckwheat or stewed vegetables as a side dish.

Bon appetit! Eat for your health!

Side notes:

Preparing frozen fish for frying:

Frozen fish fillets or whole fish should be thawed before frying. To speed up the thawing process, immerse the fish in cold water. Do not use hot or warm water, as the appearance and taste of the fish will be significantly affected.

After complete thawing, rinse the fish with clean running water and dry with a paper towel.

Following a few simple rules allows you to maintain the good quality of the product, which is very important because the success of preparing a dish directly depends on the quality of the ingredients included.