Hoki fish in batter: photo recipe from a reader

Cooking method:

Mix everything for the marinade, except olive oil. Place in a bag. Salt the fillet, put in a bag with spices, mix well. Pour olive oil (3-4 tbsp). Mix well again and leave to marinate in the refrigerator for at least 2 hours.

When removing the fillet from the bag, remove (directly with the bag) the remaining marinade. Grill on the side where the skin is first (2-3 minutes). Carefully turn over and continue grilling until done.

Serve with rice and vegetables. Tasty even WITHOUT lemon)))

https://www.edimdoma.ru/retsepty/17446-hoki-v-marinade

The fish is “AMAZING.”

Cooking method:

• Cut the fish into portions, add salt and, if desired, sprinkle with lemon juice.
• Roll the fish pieces in breadcrumbs and fry over high heat until golden brown. Place the fried fish in a baking dish.
• Fry grated carrots and chopped onions in a sunflower
• oil
• Beat eggs and milk as for an omelet, add salt. Add fried onions and carrots, grated cheese and 2 pinches of dried dill to the resulting mixture, mix.
• Pour the fish over the “omelet” and bake in the oven at 180 degrees for 30 minutes.
• Eat for your health!

https://www.holiday.ordinci.ru/cat/obj/36160/

Hoki baked with vegetables and cheese

How to bake deliciously in the oven

Hoki fish in the oven turns out very tasty, provided that a number of rules are followed that allow it to maintain the appropriate structure.

• ½ kg fillet;
• a piece of cheese;
• 15 g flour;
• salt;
• egg;
• spices for fish;
• sunflower oil.

1. Pieces are prepared from the fillet.
2. In a bowl, mix the egg, grated cheese, flour, salt and spices until smooth.
3. The refractory mold is greased with oil, after which it is evenly filled with fish pieces, previously dipped in batter.
4. The baking tray with the form is sent to the oven for 20 minutes, where the fish is baked at a temperature of 180°C.

Cooking method:

Salt the fish (who salts it), sprinkle with lemon, let stand for 20 minutes. Place on an oiled baking sheet (I used my favorite flavored thyme oil, perfect for fish). Place pepper, tomato, fresh herbs on the fish, sprinkle with grated cheese. Bake in a hot oven for 15 -20 minutes. Bon appetit!

https://foodmorning.ru/myasnyie-blyuda/hoki-zapechennaya-s-ovoschami-i-syirom.html

Fried fish (Hoki)

Cooking method:

1) Wash the fish thoroughly, dry it, cut it into pieces. 2) Pour flour into one plate and mix with salt and pepper. Secondly, beat 2 eggs with salt (on the tip of a knife). 3) Pour vegetable oil into a frying pan. 4) First coat the fish in flour (on both sides), then in the egg (on both sides), one piece at a time. 5) Place the fish in a hot frying pan and fry over low heat for 5-7 minutes. at both sides. Advice. If you want the fish to have a crust, do not cover the pan with a lid during frying. If you want the fish to be stewed, immediately cover the pan with a lid. To ensure that the fish is completely fried, at the end of frying, cover the frying pan with a lid for 1-2 minutes. Bon appetit.

https://www.frosya.com/forum/blyuda-iz-ryby/17-zharenaya-ryba-hoki-

Hoki in oatmeal batter

Hoka fish

This fish also has other names, such as red cod, bacchus, marcurus. Refers to marine predators that prefer to feed on fish. It is distinguished by quite tasty and nutritious meat, which contains a large amount of nutrients so necessary for the human body.

This fish is a member of the mora family, which is included in the subspecies of codfish. The fish is quite specific and got its name due to the characteristics of its body. After she is pulled out of the water, she begins to turn red. Hence the name “red cod”.

Appearance Features

The fish is characterized by a somewhat elongated body, on which there are many small scales. Externally, the color is somewhat inconspicuous: a gray tint predominates on top, and is characterized by a light pink tint closer to the bottom. The head is partially flattened from the sides, and a small dark spot can be seen outside the head.

The structure of her jaws is somewhat unusual: the upper jaw is somewhat more massive than the lower jaw, including longer.

On the jaws there are a large number of small but quite sharp teeth, resembling brushes in appearance. You can actually find a small whisker in the lower part of the jaw.

The length of the fish grows to a maximum of 70 cm, with an average weight of 1.5-2 kg, although there have been specimens up to 90 cm in length.

Habitats

Red cod is found in the coastal waters of Australia, New Zealand and Tasmania. It is mainly located at a distance from the shore in the middle layers of water, and approaches the coastline exclusively to find food for itself.

Reproduction

This species breeds in areas where they spend most of their lives. Before the spawning process, the bacchus moves closer to the coastal zone. This period begins at the end of spring or the beginning of summer.

To lay eggs, red cod choose places at a depth of 50 to 70 meters.

After the fry are born, their diet includes plankton, and as they grow older they switch to feeding on small living organisms, and then on eating fish.

Fishing

Since the fish is tasty, it is caught at a high rate. Within New Zealand, the red cod population is quite significant. The fish is found at depths from 10 to 200 meters. Up to 7 thousand tons of this tasty fish are caught annually. Australia and New Zealand are considered the main suppliers of this fish. It is supplied fresh frozen to almost all European countries.

Why is this fish interesting?

Interesting instructive facts about this fish are known. For example:

• Despite the fact that it belongs to the cod-like species, it has nothing to do with cod. She is different from her both in appearance and behavior.
• It can be easily distinguished from other fish by its characteristic dark spot located behind the head.
• It changes color as soon as you take it out of the water.
• This fish is prized, and meat-based dishes are considered a delicacy.

Useful properties of hoki

The usefulness of this fish lies in the fact that its meat contains a sufficient amount of iodine, which can only positively affect the functions of the human body, including:

• On the speed of biochemical reactions.
• To accelerate metabolic processes in the body.
• To normalize thyroid function.
• To optimize the functioning of the central nervous system.
• On the general condition of the entire nervous system.

It would be reasonable to include Hoku in every person’s diet at least once a week. It contains an incredible amount of vitamins and microelements. Due to the fact that there are practically no small bones in it, it is safe to give it to small children.

Taste characteristics

Hoki meat is white in color and incredibly tasty. If cooked correctly, it really tastes like cod meat. The meat is not fatty and is excellent for preparing various gourmet dishes.

Calorie content

100 grams of hoki meat contains about 73 kcal , including:

• Moisture – 81 grams.
• Protein – 17 grams.
• Fat – 0.6 grams.
• Omega-3 – 0.3 grams.

Availability of vitamins and minerals

Red cod is distinguished by the presence of the following beneficial substances:

• Yoda.
• Phosphorus.
• Gland.
• Calcium.
• Fluoride.
• Potassium.
• Magnesium.
• Selena.
• Many amino acids.
• Lenolenic and linoleic acids.
• Vitamins A, F, D, E, B.

Delicious Khoki Recipes

There are many recipes for incredibly delicious hoki fish. And it is not surprising, since the meat of this fish is very tasty and quite healthy.

Hoki stew with tomatoes and olives

This dish can be prepared regularly as it takes very little time to prepare. For four people you need to prepare the following components:

• Hoki meat – 600 grams or 4 servings.
• Canned tomatoes – 300 grams.
• One onion.
• Olives – 170 grams, pitted.

How to prepare hoka fish:

1. Tomatoes are peeled and cut into cubes. The onion is peeled and chopped.
2. Turn on the oven at 180 degrees and, in a baking dish, fry the onions in vegetable oil.
3. After this, tomatoes, salt and spices are added to the onions to taste.
4. Then, after they sweat a little, fish meat is laid out on them.
5. The dish is in the oven for 15-20 minutes until it is cooked.
6. The fish is served to the table in the same form, seasoned with herbs.

Baked Khoka with Herbs

To prepare the dish, you should stock up on the following ingredients:

• 500-600 grams of fish meat.
• One lemon.
• Breadcrumbs.
• Pesto sauce.
• Crushed nuts - 2 tablespoons.
• Greenery.
• Garlic.

How the dish is prepared:

1. The oven is turned on at a temperature of 180-200 degrees.
2. Place foil on a baking dish.
3. The lemon zest is grated on a fine grater and mixed with breadcrumbs, pesto sauce, crushed nuts and parsley.
4. The fish meat is laid out on a baking dish, which must first be salted and peppered, and also chopped garlic must be added.
5. The sauce with herbs is poured onto the dish and the whole thing is sprinkled with vegetable oil.
6. The dish is baked for about half an hour until the fish meat is covered with a golden crust.

Fried hoka in oatmeal batter

The result is not only tasty, but also a beautiful dish, especially if before serving it is sprinkled with lemon juice and topped with cream or non-sweetened yogurt.

But first you need to prepare the following ingredients:

• 400 grams of clean fish meat.
• 0.5 cups oatmeal.
• 4 tbsp. spoons of flour.
• One egg.
• 1 teaspoon curry.
• Vegetable oil.
• Salt.
• Spices.

Method of preparing the dish.

1. It is better to grind oatmeal in a meat grinder, but if you use them this way, it will not be a mistake.
2. In a separate bowl, mix flour, curry, salt and spices. Place the beaten egg in another bowl and the cereal in another bowl.
3. The fish meat is cut into small pieces.
4. These pieces are alternately rolled in flour, beaten egg and cereal.
5. The fish is fried in a heated frying pan with vegetable oil. The fire should not be big. Cook the hoki meat until golden brown.

Baked khoka with sour cream sauce

This delicious dish will be ready in 20 minutes. To prepare it you will need:

• Hoki fillet – 0.5 kg.
• Three tomatoes.
• One lemon.
• One onion.
• 100 grams of sour cream.
• 100 grams of milk.
• One egg.
• 150 grams of hard cheese.
• Salt.
• Spices.

Cooking technology:

1. The fish meat is thoroughly washed, after which lemon juice, salt and spices are added to it to taste. Then you need to wait for it to marinate.
2. Onions and tomatoes are cut into rings.
3. Add a couple of tablespoons of vegetable oil, half of the cooked onions and half of the tomatoes to the baking dish.
4. The fish meat is placed on top, onto which the remaining onions and tomatoes are poured.
5. Beat the egg with sour cream, add milk and salt.
6. After which, the prepared sauce is poured onto the fish.
7. The dish is prepared in the oven at 180 degrees for half an hour. After this, the dish is removed from the oven and sprinkled with chopped hard cheese, after which it is again sent to the oven for a few minutes.
8. Before serving, the dish is seasoned with herbs.

Hoka fish or red cod has incredibly tasty and nutritious meat. It contains a sufficient amount of vitamins and minerals that are necessary for the normal functioning of the human body. All that remains is to prepare it correctly in order to preserve the maximum amount of various beneficial substances. At the same time, you need to remember that the smallest amount of them remains in fried fish.

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Igor12/19/2017

Source: https://FishingDay.org/ryba-xoka/

Cooking method:

It is especially tasty to serve this fish with thick unsweetened yogurt, a drop of lemon juice and a couple of sprigs of cilantro.

1. Mix flour with curry, salt and pepper, pour into a flat plate. Pour oatmeal into another plate. In a shallow bowl, beat the egg. 2. Dry the fish thoroughly with a paper towel, roll alternately in flour, egg and oatmeal. 3. Heat the vegetable oil in a frying pan over high heat. butter, add a small piece of butter. Next, immediately place the fish and press it tightly to the surface of the pan. Fry approx. 2 minutes on each side.

Hoki with mashed potatoes and green onions

Cooking method:

For 4 servings:

Boil 450 g of new potatoes

in boiling water for 12-16 minutes until done.
Drain. Melt 50 g of butter
in a frying pan and fry 1 chopped bunch
of green onions
for 3-4 minutes.
Place 4 khokie
on a greased baking sheet, skin side up, brush with oil and bake for 8-10 minutes until skin is crisp. Lightly mash the potatoes and onions. Divide between plates and top with fish. Garnish with watercress and serve with mayonnaise.

Cooking method:

This is one of those dishes that is prepared after work while you change and shower. Best served with rice or couscous.

1. Preheat the oven to 200 degrees C. Heat 1 tablespoon of olive oil in a frying pan suitable for the oven. Add onion and stir. Cook for 1-2 minutes, then add tomatoes, salt and pepper. Bring to a boil and add olives. 2. Place the fish in the sauce, skin side down, and drizzle with oil from a jar of olives. Bake, uncovered, for 15 minutes until the fish is cooked through. Sprinkle with parsley and serve straight from the pan with lemon wedges.

Hoki fish baked with herbs

Criteria for the right choice when purchasing

Before studying recipes on how to deliciously cook hoki fish, you need to pay attention to its choice. The gastronomic properties of the dish will largely depend on the quality of the product.

• Place and timing - when purchasing hoki, you should give preference to specialized stores that sell sea and ocean fish, and also check with the seller about the delivery date of the products of interest.
• The frosting, the layer of ice glaze, for a quality product should be quite thin.
• The structure of defrosted meat - if there is a chilled fillet on the counter, it should look like shrimp.
• The shape of the frozen carcass - if the meat has been re-frozen, as indicated by the shapelessness of the fish, then you should not purchase khokie.

Cooking method:

Sundried tomatoes or basil pesto work well in this recipe. Roasted garlic adds sweetness to the potatoes.

I preheat the oven to 190°C.

Place the fish on a baking sheet lined with foil.

I mix the crackers with seasoning, pesto, parsley, nuts and zest. I put it on the fish.

I put garlic on a baking sheet and sprinkle the fish with olive oil. Cook in the oven for 20-25 minutes. until the fish is soft and golden.

I serve the fish with crushed potatoes, fried garlic, lettuce and tomatoes.

Hoki in Italian

Useful properties of grenadier

Macrurus is wonderful because it has a complete set of all “cod” vitamins, microelements and fatty acids. But, unlike most other members of the family, its meat has excellent gastronomic qualities. It is enjoyed with pleasure in a wide variety of dishes.

The benefits of grenadier for the human body are multifaceted and are explained by the substances it contains.

Iodine contained in fish helps regulate metabolism and accelerates chemical reactions. This element is especially useful for patients suffering from thyroid diseases.

The beneficial properties of meat, due to the presence of phosphorus and calcium in fish, help maintain bone tissue in normal condition. This element will be especially useful for children and pregnant women, whose bodies are constantly experiencing their deficiency.

Thanks to the iron contained in meat, the composition of the blood and its ability to carry oxygen throughout the body improves. Iron is also used to increase hemoglobin levels in the blood. The presence of this element in the diet helps to avoid anemia.

Vitamin A and some B vitamins are powerful antioxidants. Their positive properties include preventing the aging of the body. They are an excellent tool for the prevention of cancer.

And, of course, we should not forget about one of the most important components of khoki - unsaturated acids of the Omega-3 group. The complex effect of this group of acids affects almost all systems of the body - from normalizing fat metabolism to improving the functioning of the brain. Of the Cod fish, perhaps only haddock contains more of these beneficial acids than hoki.

Recommended reading: What are the benefits of haddock fish?

An equally important beneficial property of grenadier is the low calorie content of its fillet. As a result, thanks to the excellent taste of grenadier, an excellent dietary product is obtained, rich in many useful substances.

Cooking method:

Preheat the oven to 180 degrees C. Take 4 white fish fillets

with skin, season with salt and pepper.
Heat 1 tablespoon olive oil
in a large frying pan and fry, skin side up, for 2-3 minutes until crispy.
Transfer to a large ovenproof dish, skin side down. Cut 500 g cherry tomatoes
in half and sprinkle on fish.
Chop 50 g olives
, sprinkle on top, then add 25 g
pine nuts
.
Season. Place the pan in the oven and bake for 12-15 minutes until the fish is cooked through. Remove from oven and sprinkle with a handful of fresh basil
. Place on plates and drizzle with olive oil.

Hoki meatballs in tomato

Hoki fish (macuronus) – 5 savory preparations / recipes

Proper food, which is increasingly respected in the minds of the modern world, ensures the inclusion of sea fish in the diet. However, due to the characteristic smell of such products, many people do not want to get into trouble with them. Hoki fish with tender and licorious meat will come to the rescue, as there is a specific fishy smell.

Riba hoki (macuronus) – what is this riba

Under the name “macuronus” there is an estimate of the number of large, deep-water fish from the Triskov family, which amounts to approximately 200 species.

Fish, which are called sea monsters, live in the Pacific and Atlantic oceans, as well as in the Sea of ​​Okhotsk at a depth of 3.5-6 thousand. Metriv.

In association with the prehistoric monster, the fish goiter has a large head with frilled eyes and a thick tail up to 1 m long with spines, ending with a thin, goal-like tail.

The Hoki fish has long been studied by nutritionists and is recognized as one of the largest representatives of marine fauna:

1. Macuronus contains a high amount of calcium, which stimulates the work of a number of hormones and allows them to normalize the acid-water balance.
2. Manganese also enhances the regenerative properties of cells and the development of the body as a whole.
3. Fish is good for people who need a dietary diet, due to its low calorie content and high content of protein, which is necessary for the proper functioning of the body.
4. Phosphorus, which is also present in high concentrations in fish meat, precedes the development of illness in the musculoskeletal system.

Criteria for making the right choice when purchasing

Before learning recipes for how to cook yummy khoki fish, you need to pay attention to your choice. As a result, the product will be rich in gastronomic power of herbs.

When purchasing, please note the following nuances:

• Place and line - when purchasing khokie, give preference to specialized stores that sell sea and ocean fish, and also check with the seller about the date of import and delivery of products.
• Poly, a ball of ice glaze, a sour product must be served thinly.
• The structure of frozen meat is similar to that of shrimp if it is a chilled fillet lying on the counter.
• The shape of the frozen carcass is that the meat was re-frozen; if the shapelessness of the fish is indicated, then the hoki is not cooked.

Hoki fish, coated in batter

Cooking grenadier in a frying pan is easy, but it is necessary to prepare a thick bread pan so that the tender fish does not turn into mush.

To prepare 1 carcass you will need:

• egg;
• 50 g boroshna;
• bread dough;
• seasoning for fish and salt;
• Sonyashnikova Oliya.

Cooking method:

1. The carcass is cut into portions, pieces of which are not required to exceed 2 cm.
2. The skin is mixed with seasonings and salle, which absorbs the curdled juice.
3. After 20 minutes, when the soil has settled down, the soil is visible, and the pieces are again sprinkled with seasoning.
4. In the pot, beard batter and eggs are prepared.
5. Soak the scraps in egg mixture and then roll in breadcrumbs.
6. To create a thick breading, the procedure is repeated twice.
7. The oiling is done until the crust is golden brown, after which the pieces are removed under the closed lid for a length of 5 strands.

Bake it deliciously in the oven

Hoki fish in the oven turns out to be very tasty following a number of rules that allow it to preserve its original structure.

It is necessary to prepare:

• ½ kg fillet;
• little siru;
• 15 g boroshna;
• salt;
• egg;
• spices for fish;
• Sonyashnikova Oliya.

Preparation process:

1. Pieces are prepared from the fillet.
2. In a bowl, mix the egg, grated cheese, boron, salt and spices to a smooth consistency.
3. Grease the baking dish with oil, then evenly fill it with fish pieces, first soak it in the batter.
4. The deco with the form is placed in the oven for 20 minutes, and the fish is baked at a temperature of 180 ° C.

Macruronus fish, stewed in a multicooker

In order not to waste an hour on standing the stove and prefer to watch your favorite movie after a hard day while preparing the evening, you can quickly use a multicooker.

To finish the mother's hands:

• 200 g rib fillet;
• 100 g mushrooms;
• 2 tomatoes;
• little siru;
• juice of lemon;
• greens, salt and spices.

Cherishness of action:

1. The fish is cut into slices, sprinkled with lemon juice, then rubbed with sill and spices.
2. Tomatoes are cut into rings, mushrooms are cut into slices, cheese is cut into strips, and the greens are chopped into pieces.
3. In the multicooker bowl, which is set to the “Simmering” mode for 30 minutes, add pieces of fish, covered with a ball of tomatoes.
4. Next, mushrooms, herbs and syringe shavings are placed in balls.

Very tasty 800 g of rib with sauce:

• 250 g pineapples;
• the same amount of apples;
• 30 ml lemon juice;
• the same burner volume;
• 200 g fruit juice;
• 15 g cucru;
• 2 clock cloves;
• 15 g tomato paste.
• salt, starch, dormouse oil.

Robot head:

1. The fish is cut into pieces and rolled in starch.
2. Add cubes of fruit, chopped chasnik, zukor, pasta and 2 types of juice to a deep frying pan.
3. When boiling, add salt and pour over the burner.
4. In another frying pan, coat the fish pieces and pour the sauce after the crust has been browned.

Bottom fish cutlets

Hoki, which practically has no brushes, is ideal for cutlets.

Finish the mother:

• 1 kg fillet;
• 2 cibulini;
• 2 eggs;
• 200 ml milk;
• size of bread;
• salt and spices.

The main steps of the creation:

1. Uniform minced meat is prepared from the specified ingredients.
2. Once the fish paste has been infused for 30 minutes, cutlets are formed from it and brushed on both sides on pine oil.

Now, if you know the rules for preparing fish hoki, you shouldn’t avoid it. With makruronus and low varity, even brown and savory herbs can be prepared.

Source: https://www.brovarnya-rivne.com/articles/recepti/riba-hoki-makruronus-5-vkusnih-receptov-prigotovleniya.html

Cooking method:

Pass the hoki fillet and sautéed onions through a meat grinder twice. Add salt, seasoning, steamed rice to the resulting mass, dilute with a small amount of water and mix. Form 2-3 balls from the resulting mass. per serving, bread in flour, place in a hot oven, then pour in tomato sauce and simmer for 10–15 minutes. Serve with stewed cabbage or mashed potatoes, garnished with herbs.

Fish in marinade

Difficult to prepare, but really tasty

If this is your first time dealing with hoki, then do not rush to cook such fish. Haste and inattention can lead to a spoiled dish that will look like porridge or fish pate. The fact is that makruronus is a rather watery type of fish, which, if not prepared correctly, turns into a soup set. Experts note that the best way to prepare this type of fish is baking. Intensive heat treatment will prevent the carcass from falling apart.

Macuroronus is indeed not that easy to prepare, but if you manage to do it, the meal will be especially appetizing. An important cooking rule is to properly defrost the carcass: under no circumstances defrost the fish in the microwave or hot water, as the quality of the carcass may deteriorate; It is best to defrost fillets on the top shelf of the refrigerator.

Cooking method:

Cut 1 kg of fish fillet (hoki, hake) into small pieces, approximately 4cm x 6cm in size, place in a container (can be in a container), pour in brine prepared from 2 tbsp.
cold water and 2 tbsp. salt; leave for 3 hours so that the fish is a little salted. Next, drain the water and dry the fish with a paper towel. Lightly breaded in flour and fry in vegetable oil until cooked. Separately, cut 2 medium onions into thin half rings. We take the container in which our fish will be marinated and add it: add a layer of fried fish with a thin layer of onion, again fish, then a layer of onion, etc., alternating layers. Separately, prepare the marinade: Mix in a saucepan: 1 tbsp. vegetable oil (odorless), 1 tbsp. sugar, 1/3 tbsp. vinegar, 1 pack (240-300 grams) of chili ketchup, mix everything, heat on the stove without bringing to a boil so that the sugar dissolves. Let the marinade cool a little and pour in the fish. Cover the container with a lid and let it first cool at room temperature, and when it has completely cooled down, put it in the refrigerator, preferably for 6-8 hours, or even better for a day. BON APPETIT! https://forum.say7.info/topic54727.html

How to choose a fish when buying

Finding good quality grenadier in our country is not so easy. The thing is that this predatory fish is delivered to us from another hemisphere, and fresh hoki is simply not able to get onto the shelves of our stores.

But frozen fish also has many beneficial properties, you just need to know how to choose the right product:

1. First of all, you need to find a store that specializes in selling sea and ocean fish. Ask the seller about the date of delivery of the products, carefully inspect the carcass and check for any foreign odors.
2. You should also take into account the fact that when choosing hoki, you need to give preference to carcasses with a thin layer of ice.
3. Thawed fish fillets (if, of course, they are of high quality) will resemble shrimp meat in structure and shape.
4. Pay attention to the shape and smell of the fish fillet: if the carcass has been thawed and frozen again, then you should not buy such a product, because it will no longer have the beneficial properties that we described above. In addition, such fish will be very difficult to cook without wasting your nerves.