River fish fried over charcoal is sometimes even more popular than slightly boring meat kebab. You can make this snack while fishing using fresh catch, or just at a picnic with family and friends. Bream on the grill turns out tasty, juicy and appetizing. You can fry both large fish and bream weighing 100-200 g in this way. All options are good in their own way and have their admirers.
Cooking features
Even a novice cook can make a delicious bream dish on the grill if he knows and takes into account several important points.
- Freshly caught river fish always turns out tastier than frozen fish. However, you can also fry frozen bream over coals. It is important to give them the opportunity to thaw in natural conditions, without exposing them to sudden temperature changes. Then the fish will not lose its juiciness. If you try to speed up the process using a microwave or warm water, you will be disappointed with the result.
- Before cooking, it is advisable to marinate bream, as this fish has a specific smell. Most often, the marinade includes lemon, garlic, onion, herbs, pepper, coriander, and complex seasonings for fish dishes. Dry formulations are very popular.
- The time for marinating fish depends on its size. Usually it takes at least 30-60 minutes, sometimes large bream are marinated for 2-3 hours.
- Small fish are fried whole over coals. Large fish can be cut into portions. The cook decides whether to leave the head and fins on the bream, but the gills will still have to be removed.
- Usually, before marinating, the fish is cleaned and gutted, washed and dried with a napkin, but there are recipes that involve frying the fish along with the scales and then removing them along with the skin.
- The cooking time for bream on the grill depends on their size and degree of heat. Usually it takes about 5 minutes for every 100 g of fish weight, but no less than 10 and no more than 40 minutes. The cooking time for fish in foil will be slightly longer. It is better to cut bream weighing more than 1 kg first, otherwise it may burn before it has time to bake.
You can serve bream fried on the grill separately or with a side dish in the form of a salad of fresh vegetables. It would not be amiss to complement them with a sauce suitable for the fish, for example, tartar.
No bones
In the process of choosing fish for the table, I have heard more than once: “Bony bream is only suitable for beer snacks.” Experienced chefs are ready to refute this stereotype. Cooking delicious bream is very simple. Its main value lies in its rather fatty meat. And if you combine the taste of bream with cheese, you get the perfect dish.
We take:
- Small bream – carcass weighing 1 kg
- Semi-hard cheese – 150 g
- Onion – 1 pc.
- Garlic – 2 cloves
- Salt - to taste
- Pepper - a pinch
- Mayonnaise – 100 g
Proteins – 16.1 fats – 7.8 carbohydrates – 1.6 calories – 141 (per 100 grams of finished dish)
Preparation time – 20 minutes
Cooking time – 40 minutes
Number of servings – 4
Step by step recipe
- How to get rid of annoying bones? The most important part is preparing the fish. Remove the head from the cleaned and gutted fish. With fins and a tail, the finished dish will look more impressive. It's better to leave them.
- Transverse cuts are made along the back. It is important that the incisions are deep, right down to the spine, and frequent, every 5 mm. So that small bones are not felt.
- Rub the outside and inside with pepper.
- Grind the onion and garlic. Grate the cheese. Add mayonnaise here. Divide into 2 parts. Stuff the belly of the bream with one part of the resulting mixture.
- Spray the baking dish with oil. Place the bream, sprinkle with flour and pour generously with butter. Splash some water and place in the oven for half an hour.
- Place a “blanket” from the remaining cheese mixture over the fish. Pick up the spread filling. Place in the oven and bake until the cheese is melted. Large bones do not create problems, and small ones become invisible. Delight and surprise of the guests are guaranteed.
A simple recipe for bream on the grill
Compound:
- bream – 1 kg;
- salt, fish seasoning - to taste.
Cooking method:
- Wash and gut the bream. Rinse it again, remove any rough fins and gills.
- Dry the fish with a napkin.
- Mix coarse salt with seasonings, sprinkle the bream on all sides, including the inside, with the resulting mixture. Leave for an hour.
- Shake off excess salt and place fish on a double-sided wire rack. You can even use a fish-shaped device.
- Place the grill with bream on the grill. Roast it for 40 minutes, turning the grill occasionally.
- Remove the fish from the grill, let it cool slightly, clean, slice and serve.
This recipe will appeal to those who love fried fish, but do not like to bother with it, cleaning it from scales.
In a slow cooker in sour cream
The process of preparing boneless bream can be speeded up. Multicooker to help us! A short soaking in water acidified with vinegar will make the fish even more tender.
For preparation:
- One kilo bream – 1 pc.
- Sour cream – 200 g
- Salt - to taste
- Pepper - to taste
- Garlic cloves – 2 pcs.
- Dill (greens) – 50 g
- Vinegar – 3 large spoons
- Water – 0.6 l
- Oil – 1 large spoon
Proteins – 13 fats – 8.8 carbohydrates – 1.6 calories – 137.9 (nutrition value per 100 g)
Preparation time – 2 hours
Cooking time – 40 minutes
Number of servings – 4
Preparation
- First you need to remove the scales. Cut off the head, separate the tail. Cut the carcass into portions. Dilute vinegar in water and immerse the pieces there. After a couple of hours, drain the water and rub the fish with salt and spices.
- Chop the garlic, finely chop the dill and combine with sour cream. Coat each piece with the mixture. Grease the cooking bowl with vegetable oil and place the fish.
- Close the lid and set the “baking” mode. After 20 minutes, the stewed bream is ready to serve. White wine will be perfect.
Bream in onion-lemon marinade, baked on the grill in foil
Compound:
- bream – 1 kg;
- lemon – 1 pc.;
- onions – 100 g;
- parsley – 20 g;
- salt – 10 g;
- sugar – 5 g;
- ground black pepper – 5 g.
Cooking method:
- Clean the bream from scales, gut it, rinse in running water and dry with a kitchen towel.
- On the sides of the fish, make transverse cuts at a distance of 1-1.5 cm from each other, about 0.5 cm deep.
- Rub the fish inside and out with a mixture of salt, sugar and black pepper.
- Wash the lemon, cut it into thin semicircular slices, insert them into the slits.
- Place the remaining lemon slices into the belly of the bream.
- Peel the onion and cut into half rings. Place half the onion inside the fish, and place the remaining pieces on top.
- Place parsley sprigs in the fish belly.
- Wrap the bream in foil and leave for an hour.
- Place the fish, without unwrapping, on the grill covering the grill and cook for 50 minutes, turning the package occasionally.
Cutlets
River bream is prized for its white meat. It is rich in proteins and vitamins. An excellent product for dietary nutrition. And if the bream swam into your hands, then it would be a sin not to cook delicious cutlets from it.
Required ingredients:
- Bream – fillet 1 kg
- Onion – 200 g
- Butter – 70 g
- Carrots – 1 root vegetable
- Loaf pulp – 200 g
- Salt - to taste
- Ground black pepper – 20 g
- Eggs – 2 pcs.
- Greens (dill, basil) – 50 g
- Vegetable oil - for frying
- Breading – 100 g
Proteins – 12.7 fats – 6.2 carbohydrates – 2.7 calories – 117.3 (per 100 grams of finished dish)
Preparation time – 20 min
Cooking time – 20 minutes
Number of servings – 6
Cooking process
- After removing the scales, fins, head, tail and entrails, rinse the fish. Make a longitudinal cut along the back from top to bottom. Then unfold the carcass and pull out the ridge with large bones.
- Grind the fillet in a meat grinder, passing it a couple of times. You can additionally beat it with a blender. The minced meat will be especially tender.
- Grind the bread soaked in milk, grind the onions and carrots and add to the minced fish. Salt, pepper, add eggs and mix until smooth.
- Mix chopped herbs with softened butter and freeze a little. This filling will add piquancy to the dish.
- Form a cutlet stuffed with butter and herbs in the center. Roll each one in breading and fry in vegetable oil for 3 minutes on each side. This culinary masterpiece will decorate any side dish.
Bream shashlik
Compound:
- bream or white bream – 1.5 kg;
- lemon – 1 pc.;
- olive oil – 60 ml;
- garlic – 3 cloves;
- ground paprika – 30 g;
- sesame seeds, coriander, mustard seeds - 5 g each;
- laurel leaves – 3 pcs.;
- cloves – 1 pc.;
- hot red pepper – 5 g;
- salt – 30 g;
- fresh or dried herbs (optional) - to taste.
Cooking method:
- Wash, clean and gut the fish. Rinse again, blot with napkins. Cut off the heads, fins and tails of the carcasses.
- Pass the garlic cloves through a press.
- Break the laurel leaves. Together with cloves and mustard, coriander and sesame seeds, place in a spice grinder or coffee grinder and grind. If you don’t have such devices, simply grind the seasonings with a pestle or masher.
- Add crushed seasonings to the garlic, add salt, paprika and hot pepper. Add finely chopped or dried herbs if desired.
- Add oil and squeezed lemon juice to the mixture. Stir.
- Cut the fish into pieces weighing 60-100 g. Small fish can be left whole.
- Coat the pieces of fish on all sides with the aromatic mixture, then place in a bowl, pour over the remaining marinade, and mix with your hands.
- Cover the bowl with cling film or cover with a plate. Marinate the fish for an hour or two.
- Thread pieces of bream or whole bream onto skewers and place them on the grill. Fry the bream kebab for 15-20 minutes, turning the skewers every 2-3 minutes so that the appetizer does not burn.
- Remove the bream pieces from the skewers and serve.
According to this recipe, bream fried on the grill turns out to be spicy, they will appeal to lovers of savory dishes, and are well suited as an appetizer with beer.
Ear
There are many recipes for making fish soup. It varies depending on the type of fish. But as admirers of this dish say: “Ukha without bream is like soup without potatoes.” The aromatic fish soup is in no way inferior in popularity to dried bream. The method of its preparation always remains the same.
Ingredients:
- Fresh bream – 2 kg
- Potato tubers – 0.3 kg
- Parsley roots – 50 g
- Bay leaf – 1 pc.
- Leek – 70 g
- Carrots – 100 g
- Unrefined oil – 40 ml
- Greens – 1 bunch (20 g)
- Hot pepper – 2 pinches
- Salt - to taste
Proteins – 14.2 fats – 1, 6 carbohydrates – 4 calories – 87.3 (per 100 grams of finished dish)
Preparation time – 10 min
Cooking time – 30 minutes
Number of servings – 8
How to cook
- Clean the fish and gut it. Separate the tail and head for the broth. The right thing to do would be to get rid of the gills. If there is caviar, it can also be used in the ear.
- All the pieces selected for the fish soup are placed in a pan and poured with boiling water in a volume of 2.5 liters. Cook for about a quarter of an hour.
- The remaining part of the fish is cut into portioned slices.
- While the fish broth is cooking, you should peel all the vegetables. Chop the potato tubers and carrots into small pieces. Grind the roots.
- The fish is removed from the pan, the potatoes and onions are lowered. It's time to add salt to the broth.
- Sauté carrots and roots until softened. Add salt, season with spices and place in a pan along with slices of raw fish.
- After a quarter of an hour, add greens and bay leaves. Remove from heat. Let it brew a little. And you can enjoy delicious and healthy fish soup.
Pieces in a frying pan
The fried pieces are of excellent quality, crispy on the outside and juicy on the inside, looking appetizing.
You will need:
- One kilo bream – 1 pc.
- Flour – 100 g
- Salt, pepper - half a teaspoon each
- Sunflower oil - for frying
Proteins – 15.9 fats – 4.7 carbohydrates – 0.9 calories – 109.8 (nutrition value per 100 g)
Preparation time – 20 minutes
Cooking time – 20 minutes
Number of servings – 4-6
Preparation
- You need to choose a large bream, with shiny scales without damage. A sign of freshness is bright gills and transparent eyes.
- Clean off the scales and wash the carcass with cold water. Cut off all fins and head.
- Make an incision in the abdomen, remove all the insides, not forgetting the black film from the abdominal walls. Rinse the abdominal cavity and pat dry with a napkin.
- Cut into pieces of desired width. Narrow slices will get a crispy crust, while wide ones will be juicier.
- Mix flour, pepper and salt. Roll each piece in breading.
- Heat the frying pan. Frying fish does not involve saving oil.
- Lay out the pieces. Fry, slightly reducing heat, for 4 minutes on each side. Before serving, decorate the plate with herbs and lemon.
