Roach fried in a frying pan

Roach, like other river fish, is often simply fried in a frying pan. How does the fish taste? Not for everyone. Some may find it a bit dry. If freshly caught fish is fried, it tastes excellent. Those who like to crunch fry the carcasses along with fins and tails to such an extent that they become like chips. Fried roach is a dietary dish appropriate for Lent.

The fish meat is quite lean, the calorie content of fried roach is small, but it brings enormous benefits to the human body. Plotvichka is recommended when following a diet, during the rehabilitation period after operations

Fried roach

If there are fishermen in the family, then this recipe will definitely suit your taste. Today we will offer you a frying option.

Ingredients:

Fresh roach - 4 pcs.
Flour - 5 tbsp.
Lemon - 2 tbsp.
Pepper - 1 tsp.
Salt

Information:

Second course
Servings - 2.
Cooking time: 40 minutes.

How to cook:

Clean the fish from scales and entrails, cut off the head and fins. Rinse and dry. Make crosswise cuts on each fish to cut through small bones.
Place the roach in a bowl, season with pepper, salt and lemon juice, roll in and leave for 20 minutes.
Roll each fish in flour and fry on both sides until golden brown over medium heat.

Bon appetit!

How to properly fry roach

Any recipe begins with preparing the roach for frying. The scales are removed from the fish, carefully gutted, and the heads of large specimens are cut off. The trifle is fried with the heads, but the gills, which impart bitterness, must be removed.

To get rid of the terrible smell of mud, cleaned carcasses are kept for a short time in acidified water (juice of 1/2 lemon or 2 tablespoons of vinegar per 2 liters of water). 20 minutes is enough for citric acid or vinegar to absorb the unpleasant fishy smell. When soaking in milk, the fish is kept for 2-3 hours.

The second annoying problem is the abundance of small intermuscular bones in roach. They are tedious and take a long time to remove before frying. Therefore, fish is usually fried with bones. To protect eaters, the carcasses are cut crosswise or diagonally (diamond-shaped) with a knife before frying. Deep cuts reaching the ridge are made at a distance of 0.5–1 cm from each other.

When frying, oil penetrates well into these holes, the crushed seeds are perfectly fried, become completely edible, and have a pleasant crunch. But through the cuts the fish dries out and becomes less juicy. To make it softer, it is additionally stewed with milk, sour cream, and vegetables. Or before frying, they are kept in a marinade of mayonnaise or any other fatty sauce. To make it more delicious, roach is marinated in white wine. A marinade with vinegar and lemon helps soften the bones.

Usually river fish is fried in a small amount of vegetable oil. Less commonly, a mixture of sunflower and butter is used. Try frying lean roach in lard. It will add a unique taste, softness and juiciness.

Roach fried in a frying pan turns out delicious if both sides of the carcasses or pieces are fried over high heat until a thick crust forms. Then cover the frying pan with a lid, reduce the heat and fry for 5-6 minutes over medium heat so that the fish is well cooked inside.

Roach in a frying pan in sour cream

River roach is sweet and tender. It has one significant drawback: the flesh is bony. To somehow cope with this, you need sour cream during the cooking process. Its sourness and prolonged heat treatment softens the seeds.

Ingredients:

roach 1 kg
onion 1 pc.
sour cream 20% 200 gr.
salt to taste
vegetable oil 30 gr.

Step-by-step cooking recipe:

Let's take the roach. I got 6 fish per 1 kg. We clean it from scales and gut it.

Cut off the heads and fins.

To make the bones “dissolve” better, we make oblique cuts on the sides of the back.

In a frying pan, sauté a little onion, cut into half rings, in vegetable oil. Place the fish on it and pour sour cream over everything. Close the lid and simmer for 40 minutes, or even an hour.

Sorog cutlets

Delicious fish cutlets will appeal to adults and children. They are perfect for family dinners and holiday lunches. The cutlets are very easy to prepare. They go well with a side dish of rice and mashed potatoes. So, let's look at the recipe for making delicious fish cutlets from sorog.

Take one kilogram of fresh small fish. Process the carcasses, remove the head, tail, fins and entrails.
Twist the sorog through a meat grinder.
Peel three potatoes and chop using a blender.
Finely chop five onions and garlic to taste.
Mix all the ingredients and form the resulting minced meat into cutlets.

You can cook the cutlets in the oven. You can also fry them in vegetable oil in a frying pan until golden brown.

How to cook large roach in eggs

This is a very tasty dish, but, of course, the roach must be of good quality. At least about three hundred grams in weight. The meat separates better from the bones because the bones are larger. But this is not a mandatory norm or instruction. Small roach, which in the North and in some places of the Volga region is called sorozhka, is also extremely tasty. But here you will need a slightly different preparation technology than with large roach. But let's start with the big fish.

So, first you need to scale and gut the fish. It is often easier to do this with a knife, but it is better to use a special fish scaler or grater.

When frying, the heads do not need to be separated, which is a prerequisite when cooking roach fish soup, otherwise the broth will taste bitter, like crushed bile. But if the fried roach is stewed with the addition of water, then it is better to remove the heads.

After the carcasses are ready, they should be lightly sprinkled with fine salt and rolled in flour or semolina. Semolina is probably preferable. It better protects the fish from burning and gives the fish a special taste. Before the fish is salted and rolled in semolina, you can sprinkle it with lemon juice. This will also give a special taste and tenderness to the fish.

In order for the oil to better penetrate into the meat of the fish during frying and make it more tender and fatty, the carcasses can be scored with a sharp knife. Oil will flow into these notches.

Then the frying pan is placed on the fire and vegetable oil is generously poured into it. If the frying pan is cast iron, which sometimes has a positive effect on the taste and gives a special aroma to the product, then it should first be heated without oil, then reduce the heat and carefully add oil, then place the fish in the frying pan. Various tefal-coated frying pans are also heated before frying, but always with the preliminary addition of oil. And the heating temperature can be much lower than using a cast iron frying pan.

The fish is fried over medium heat until golden brown on both sides, and then onion rings are added to the pan. And the onion should be browned. And then you can add raw eggs. You can first shake them in a container with a spoon or beat them with a blender. Fried egg lovers can carefully pour two or three eggs onto the fish.

Soon, excellent tasty fried roach in eggs will be ready.

Cooking methods

Deliciously cooked roach is considered the most popular fish dish. Roach is baked in the oven, fried in a frying pan, boiled, pickled, salted...

How to bake in the oven?

Oven-baked roach can be served with any side dish. The best recipe is considered to be roach baked in foil. It is prepared like this:

The fish, previously cleaned of scales and entrails, is laid out on a sheet of foil.
The roach is salted, sprinkled with a little lemon juice, and topped with rosemary.
The fish is wrapped tightly in foil and placed in the oven.
At a temperature of 180 °C, the roach is baked for 15-20 minutes. To get a crispy crust, you need to unroll the foil and bake the fish for another 5-10 minutes.

How to fry in a frying pan?

To fry roach in a frying pan, it is first cleared of scales, cut and washed under running water. If desired, the fish can be cut into pieces or fried whole. Each piece is salted and peppered.

Heat a frying pan over medium heat with a small amount of vegetable oil, into which the fish dredged in flour is placed. Fry the roach for 5-10 minutes on both sides (until a golden crust forms).

If you make large cuts along the surface of the fish with a knife, the bones will soften during cooking, and the roach itself will be juicier and softer.

How to cook?

Cooking roach is very simple:

the prepared fish is placed in a pan, filled with water, salt and pepper;
The dishes are placed on the stove;
cook the roach for 10-15 minutes over medium heat.

Those who want to enjoy fish broth can cook roach with the addition of potatoes, carrots and herbs.

How to pickle?

To salt roach you will need a deep pan, basin or bucket. There is no need to clean the fish; the roach is salted along with the scales. The fish is laid out in layers in any of the indicated containers, alternating a layer of roach with a generous layer of salt. The last layer of fish is also carefully covered with salt so that it completely covers the roach.

After this simple procedure, the top layer of fish is covered with a lid and a press is installed, and then the structure is sent to the refrigerator. It is not advisable to leave fish in another cool place, such as a basement. This method is unreliable and the fish can spoil quickly.

After 2-4 days spent in the refrigerator, the roach is removed from the saucepan, washed under running water and threaded through the eye holes onto strong threads. After this, the roach is hung in a dry, well-ventilated room, covered with several layers of gauze to prevent damage to the fish by insects, and left until completely dry.

How to marinate?

It doesn’t take long to cook delicious pickled roach. Just 3 days after cooking, you can serve marinated fish to the table.

To prepare the dish you will need 2 kg of roach, cut into portions, 100 g of salt, several black peppercorns, bay leaf and onion. First of all, put the pieces of fish in a pan or jar, after which they are covered with salt, pepper and several bay leaves. Then add onion cut into half rings and pour in sunflower oil so that it covers the remaining ingredients.

Cover the container with fish with a lid and put it in the refrigerator for 2-3 days.

How to smoke?

There are 2 ways to smoke roach - cold and hot. The choice depends not only on personal preferences, but also on the time that the cook is willing to spend on creating the dish. The hot method takes 30-50 minutes to prepare the roach, but the cold method takes about 2 days.

Hot way

Before you start cooking, the roach needs to be prepared:

clean off the entrails (do not get rid of the scales);
rinse under running water;
rub with salt on all sides;
place in a deep saucepan, cover with salt in layers, and leave in the refrigerator for 2 hours;
Wash off the salt and dry with a napkin.

The roach, prepared according to all the rules, is laid out on the smokehouse grates, covered with a lid and started smoking.

Before putting the smokehouse on the fire, place a tray on the wood chips to prevent fat from dripping off.

The smoking time begins to count from the appearance of thick smoke, which will break out from under the lid in a dense haze. From this point on, the fish is smoked for 30-50 minutes, after which it is put out in a well-ventilated place for an hour (this helps get rid of the strong smell of the fire) and served.

Cold way

The cold smoking method allows you to evaporate excess moisture from the roach, leaving all the beneficial substances in the fish. Such roach acquires a pleasant smoky taste of meat and a beautiful golden hue of scales.

For the cold cooking method, you need a special smokehouse - a device that must be purchased in advance. Before cooking, the fish is also prepared:

cleaned of entrails;
washed;
salted in the above manner or pickled.

For those who want to marinate fish, the following recipe is suitable: pour a glass of water, soy sauce, lemon juice and dry white wine into a pan, into which 30 g of fish seasoning is added. All ingredients are mixed and brought to 70 °C on the stove, after which the marinade is cooled and poured over the roach. The fish will marinate in the refrigerator for about 12 hours. After the specified time, the roach is taken out, hung on threads and left until completely dry.

The prepared roach is placed in a smokehouse and cooked at a temperature of 24-28°C for 2 days, after which the fish is again hung in a well-ventilated area for 3 days.

How to wilt?

You can wither both gutted and whole roaches. Small fish do not require cleaning of the entrails, but large catches should be prepared in advance.

The recipe for making roach is as follows:

the fish are washed, the gills are removed and the carcasses are rubbed with salt on all sides;
A layer of salt is placed on the bottom of the pan, and roach is placed on top of it;
pour another layer of salt onto the layer of fish and repeat these steps if necessary;
The roach is covered with a lid on top and a load is installed;
place in the refrigerator for 3-4 days;
remove from the refrigerator, transfer the fish to a clean container and fill with cold water for 2 hours;
The roach is hung in a well-ventilated place for a period of 1 to 4 weeks.

How to dry it?

Salt roach for drying as follows:

pour a layer of salt into a deep container;
lay a layer of roach on top;
pour the roach on top so that the salt covers the entire fish.

Then the roach is covered with a lid, a weight is placed on top and the structure is sent to the refrigerator for a couple of days. After this, they begin drying: they string the fish on a thick thread or twine and hang it in a room with good ventilation. In order for the fish to dry well, but remain fleshy and juicy, it should be hung in a place inaccessible to direct sunlight.

What to cook from roach - list of recipes

The following is a list of dishes that are easy to prepare from roach. Each dish is accompanied by a photo and a brief description. All you have to do is choose what you want to cook and go to the page with a full description of the process by clicking on the name of the dish.

Options for preparing roach dishes in the oven. Preparing roach for baking. Softening roach bones using cuts and marinade. Recipe for cooking roach marinated with lemon juice in the oven with onions and potatoes. Baking at 190° for 25 minutes and a delicious fish casserole is ready.

Methods for frying fish in a frying pan in vegetable oil. How to properly fry roach. What to do to make fried fish with cuts to soften the bones softer is stewing in milk or sour cream. Cooking recipes: 1) Fried roach without crust in onion sauce. 2) Plotvichka with fried onions.

Quickly prepare roach dishes in a multicooker with the appropriate modes. Delicious fish soup with potatoes, carrots, melted cheese and fresh tomatoes. The second recipe is baked roach with sour cream, olives, onions, garlic, delicious spices under a cap of hard grated cheese.

How to prepare fish cutlets from roach. Basic additives to minced meat to improve the taste and aroma of cutlets. Adding fresh lard to increase the fat content of the dish. Cutlets with grated potatoes. Why is it better to cool minced fish before forming cutlets and breading. Technology of frying cutlets in oil.

How to cook delicious roach fish soup. Usha preparation sequence. Pre-cutting of fish. Cooking and clarifying roach broth. Recipe for fish soup with tomatoes, potatoes, carrots, onions and herbs. Why do they put butter in your ear? How can you diversify the recipe for roach soup?

A clear step-by-step drying process. The preparatory stages of processing fish before drying are cutting and dry salting under pressure or in strong brine. Optimal time for salting carcasses. Rinsing and soaking fish in fresh water. Preparing the necessary tools and utensils for salting and drying.

How to smoke roach in a cold way. Preparing fish for the smoking process. Selecting wood, soaking wood chips. Recipe for smoking fish with cold smoke. Variations of the recipe for making roach. Maintaining the required temperature. Optimal smoking time. A type of properly smoked fish.

What to cook from small roach to preserve a large catch and prevent it from spoiling. Thermal treatment of fish. Making canned roach at home.

1) Canned roach in oil. 2) Homemade canned tomato paste. Place fish in sterilized glass jars.

How to prepare roach caviar. Various recipes. 1) Salting caviar in different ways - preparing tender lightly salted caviar, salting fish in brine, storing salted caviar. 2) Caviar cutlets with sauerkraut, delicious additions to minced cutlets. 3) Caviar pate. 4) Pancakes.

Dishes made from roach, bleak and other small fish - a delicacy called “delicious homemade sprats”. Fish prepared in this way turns out tender and flavorful. Dry salting of fish. Smoking in a stationary smokehouse. Hanging fish, ripening, serving, packaging, storage.