Fried tench: recipe and photo
Tench has a wide distribution, is very unpretentious to the conditions, and is found in most standing reservoirs or rivers with slow currents. Despite this, you rarely see it among fishermen's catch. This is due to the fact that its lifestyle is very different from most carp fish. Meanwhile, it is very tasty, with tender meat, and there are very few bones in it.
About the benefits of tench
This is a beautiful freshwater fish, rich in nutrients. Its meat contains iodine, copper, zinc, sodium, potassium, fluorine, chromium, manganese, phosphorus. It is also rich in vitamins: A, E, C, PP, group B.
100 grams of meat contain only 40 kcal, while all essential amino acids are present. fats – 1.8 g, carbohydrates – 1 g
It is recommended to eat this fish for stomach problems and thyroid diseases. Such food has a beneficial effect on the cardiovascular system. You can also eat it to prevent arrhythmia.
The most delicious fish is considered to be caught towards the end of April or at the beginning of May. It can be baked, stewed, fried. Housewives loved it for its lack of bones and tender meat. Typically, tench does not have an unpleasant odor. If it does exist, soaking it in water and salt solves this problem.
Interestingly, tench, if caught from water, changes color. It becomes covered with dark spots. This happens due to the layer of mucus covering it. When exposed to air, the mucus darkens and then falls off, leaving yellow marks. Hence, apparently, the corresponding name - it sheds
Source: https://zhivivkusno.com/retsepty/kak-zharit-linya-na-skovorodke.html
Tench in a frying pan
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Tench is an unpretentious fish, it lives in any reservoir with stagnant water, and, partly due to this, the skin of the tench is covered with a dense layer of mucus.
This often scares away cooks, because because of the mucus, it seems that tench meat will be slippery and tasteless, which is fundamentally wrong: it is difficult to find fish as tasty and at the same time quite meaty as tench.
Let's prepare it in the simplest way - in a frying pan. But let’s take original recipes that allow you to turn an ordinary tench into a decoration for a feast.
Tench in a frying pan: a simple recipe and a couple of tricks
There are many ways to cook tench in a frying pan: you can simmer, stew, bake under a lid, or simply fry it. The last method is the fastest, but also the most delicious. It requires a minimum amount of ingredients, a good frying pan with a thick bottom, and literally 20-25 minutes of time. Let's take three people:
- tench carcass - 1 piece weighing approximately 1 kilogram,
- flour - ½ cup (about 100 grams),
- salt - 1 teaspoon,
- sugar or powdered sugar - ½ teaspoon,
- black pepper - 1 teaspoon,
- lemon or lime - 1 piece,
- vegetable oil for frying - 2-3 tablespoons,
- greens for serving.
The fish must, of course, be cleaned. First of all, scald the tench with boiling water and remove the coagulated mucus with a regular kitchen sponge. After this, the fish should be washed alternately in boiling water and cold water.
But there is no need to remove the scales: the tench’s scales are soft and almost transparent, and will not interfere with frying. We cut off the head and tail of the fish, make an incision on the abdomen to the anus and remove the entrails. Remove the fins.
At this point, the preparation of tench for frying can be considered almost complete - all that remains is to cut it into portions. We cut across the ridge, 2.5-3 centimeters thick.
In a separate container, mix salt, sugar and black pepper. Rub each piece of fish with the resulting mixture and place on a plate. We send it to marinate for 10 minutes in the refrigerator - this time is just enough to look at the Fishing website for everyone! And read interesting articles about methods of catching tench.
Place the frying pan over medium heat and pour oil into it. The frying pan must have a thick bottom, otherwise the fish in it will stick to the bottom. While the oil is heating, roll each piece of tench in flour. When the oil starts to smoke, place them in the pan.
How long to fry fish? For tench, 5-7 minutes on one side will be enough, and a little less, about 3-5 minutes on the other - this way the fish will acquire a golden hue, will be fried from the inside, but will remain soft and juicy.
By the way, due to the fact that we left the scales on the fish intact, as well as due to the sugar-salted marinade and flour, this version of tench in a frying pan ends up with a very appetizing crispy crust! The fish should be served after sprinkling with lemon juice and garnishing with sprigs of herbs.
Tench in a frying pan, oriental style
To surprise guests and household members with a delicious tench dish, you won’t need much:
- Tench fillet - 0.5-0.7 kilograms,
- soy sauce - 1 tablespoon,
- fresh ginger - a piece, about 1 centimeter,
- honey - 1 teaspoon,
- sesame oil - 1 teaspoon,
- strong wine (sherry, Marsala or port) - 2 tablespoons,
- salt,
- sesame seed.
Before cooking tench in a frying pan in an oriental manner, the fish must be marinated. The oriental style marinade is very simple: mix soy sauce, honey, wine and grated ginger (it can be replaced with dried).
Cut the prepared tench fillet into portions, add salt, place in a plate and pour marinade over it. Let the fish sit for two hours, then heat the frying pan and pour sesame oil into it - it gives a very bright aroma that distinguishes Chinese and Korean dishes.
If you don’t have sesame oil, regular sunflower oil will also work—the dish just won’t have as rich a taste. Roll each piece of fish in sesame seeds and place in a frying pan.
The color of the breading will tell you how long to fry the fish - as soon as the sesame seeds begin to darken, turn the pieces over. Place the finished tench on a plate and serve with soy sauce and fresh vegetables.
And if you want to know other recipes for tench dishes, take a look at the “Fisherman’s Kitchen” section - there are many interesting culinary finds for real fishermen, for example: tench in sour cream or balyk from carp.
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Source: https://ribalka-vsem.ru/index/lin_na_skovorode/0-139
What to serve with
Tench, like many other fish, goes best with rice, potatoes, and vegetables. Vegetables can be made into a fresh salad or stewed or baked. The taste of this fish is in harmony with cheese, mushrooms, tomatoes or dry white wine. Choose spices to your taste. But it is better not to use those that have a pronounced aroma, so as not to overwhelm the taste of the meat.
Do you often cook tench, what are your favorite recipes? If you liked my options, click on the social buttons and share with others. I will be very glad to have new subscribers. Bye everyone.
Cooking river fish always turns into delicious dishes that take pride of place in the cookbook of every connoisseur of fish delicacies.
Those who do not know how to fry tench in a frying pan are not yet familiar with the real taste of fish, because no other fish can compare with it in taste. Tender white meat simply melts in your mouth, and in this type of fish it is especially healthy and suitable for consumption even by the smallest gourmets.
Tench leads an unusual lifestyle for a fish: it prefers to rest rather than swim, so its meat is considered one of the most delicious. And although tench is considered a bony fish, nevertheless, this is not so, it has bones, like an ordinary fish, only it is much easier to remove them.
It is unlikely that you will find a molt smaller than the palm of your hand on the market, and this is good, because the larger it is, the better. After frying a large tench, you will not be able to keep track of how and when the pieces disappeared from the plate.
Main courses from tench :: Recipes
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☀️ Svetorusie ( svetorusie
) wrote, 2019-09-07 15:38:00 ☀️ Svetorusie
svetorusie
2019-09-07 15:38:00 Category:
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recipes
Tench has tender and tasty meat. However, due to the fact that tench loves low-flowing water bodies, the meat of large old fish smells like mud. To get rid of the unpleasant odor, the fish is boiled with added spices. Before removing the scales, the tench is scalded with boiling water. Tench are usually fried by keeping it in milk for several hours after a spicy decoction and breaded in breadcrumbs.
Tench in boyar style
| tench – 1-1⅕ kg butter – 2 tbsp. spoons (or 4 tablespoons vegetable) sour cream – ⅔ glass (or the same amount of dry white wine) fish broth – ½ glass lemon – 3-4 slices champignons (or porcini mushrooms) – 5-6 pcs. black pepper (ground) - to taste salt - to taste | Immerse the tench in boiling water for about two minutes, and then peel off the scales from it without cutting the skin, gut it, wash it, chop off the fins, make a cut along the back, carefully select the bones, add salt and let it sit for about 20 minutes. Heat the frying pan, dissolve the oil, let it boil and put the tench in the boiling oil. Fry it on both sides, transfer to a saucepan, drain the oil from the pan, pour in fish broth, sour cream or white wine, add pepper, sliced boiled mushrooms, lemon slices without grains, boil it all. Place the fish on a dish and place around boiled or fried potatoes. |
Tench with potatoes
| tench – 500 g potatoes – 4 tubers oil – 4 tbsp. spoons sour cream – 150 g crackers (crushed) – 2 tbsp. spoons parsley - 30 g salt - to taste | Dip the tench into boiling water, peel, gut, remove the gills, rinse, salt, bread in flour and fry in a hot frying pan with butter. Place boiled potatoes cut into slices in the frying pan around the fish, pour in sour cream, sprinkle with crushed breadcrumbs. Place in the oven for 10 minutes. As soon as the fish is browned on top, remove the pan from the oven, sprinkle with chopped parsley and serve. |
Tench baked with eggs and milk
| tench – 500 g milk – 300 ml eggs – 3-4 pcs. ghee - 2 tbsp. spoons cheese – 50-60 g salt, pepper – to taste | Cut the prepared fish into portions, add salt and pepper, roll in flour, fry in a well-heated frying pan until half cooked. Grease the fish with oil and place in a saucepan or deep frying pan. Mix raw eggs well with cold milk, season this mixture to taste with salt and pour it over the fish. Sprinkle with ground breadcrumbs and grated cheese on top. Place in a cool oven and cook until done. |
Capital Tench
| tench – 500-600 g sunflower oil – ½ tbsp. spoons garlic - 2 cloves mayonnaise salt, pepper - to taste | Gut the fish, wash it, and prepare it for baking. Mix mayonnaise, salt, pressed garlic and pepper. Dip the tench in the resulting mass, place the fish on a baking sheet greased with vegetable oil, and bake in the oven at a temperature of 180-200°C until cooked. Serve, garnished with a complex vegetable side dish: sliced tomatoes, boiled carrots, onions, parsley and canned green peas. |
Tench in sour cream
| tench – 800 g sour cream – 150 g carrots – 100 g parsley – 50 g onion – 70 g fat – 50 g vinegar – 25 g white wine – 125 g bell pepper salt, pepper – to taste | Process the fish, pour over heated vinegar and leave the fish in it for 10 minutes, then drain the vinegar for further use, peel the vegetables, wash, grate on a coarse grater, add half the amount of fat, pour in water (100 g) and simmer until soft. Peel the onion , cut into small cubes, fry in fat. Place vegetables and onions in a pan, place chopped tench on them. Pour in 125 g of hot water, add wine and the remaining vinegar from use. Salt, sprinkle with pepper, add chopped sweet pepper. Simmer in a sealed container for about 20 minutes, pour in sour cream, stir, shaking the pan slightly. Serve in the container in which the fish was stewed. |
Tench fried in sour cream
| tench – 500 g potatoes – 3 tubers oil – 2 tbsp. spoons sour cream – 175 g crackers (crushed) – 2 tbsp. spoons parsley - 30 g salt - to taste | Dip the tench into boiling water, peel, gut, remove the gills, rinse, salt, bread in flour and fry in a hot frying pan with melted fat or butter. Place boiled potatoes cut into circles in the frying pan around the fried fish, pour sour cream over everything, sprinkle with crushed breadcrumbs. Place in the oven for 10 minutes. As soon as the fish is browned, remove the pan from the oven, sprinkle the fish with chopped parsley and serve. |
Boiled tench with butter and eggs
| tench – 800 g butter – 40 g eggs (boiled) – 3 pcs. parsley (finely chopped) – 1 spoon lemon – 1 pc. vinegar for decoction: vegetables (without cabbage) – 200 g onions – 30 g bay leaf – 1-2 pcs. allspice – 4-5 peas salt – to taste | Prepare a decoction of vegetables and seasonings. Strain, add salt, and pour into the pot. Cut the tench, put it in a hot broth, which should cover the fish, add lemon juice or vinegar. Cook over very low heat for about 25 minutes. Peel and chop the eggs. Melt the butter. Remove the finished fish along with the wire rack and let dry. Place on a dish, sprinkle with chopped eggs, herbs, and butter. Serve with potato balls, sprinkled with butter and sprinkled with herbs. |
Tench with lemon
| tench (1..1.2 kg) – 1 pc. butter – 80 g (or 70 g vegetable oil) sour cream (or dry white wine) – 0.6 cups fish broth – ½ cup lemon – 3-4 slices porcini mushrooms or champignons (boiled) – 5-6 pcs. ground black pepper - to taste salt - to taste | Immerse the tench in boiling water for 2 minutes, then remove the scales from it, being careful not to damage the skin, gut it, wash it and cut off the fins. Then make a deep cut along the back, carefully remove the bones, add salt and let it sit for about 20 minutes. Heat a frying pan with oil and, when it boils, put the tench in it. Fry it on both sides until golden brown, then transfer it to a saucepan and pour the oil from the pan into it. Add fish broth, sour cream or white wine, pepper, boiled mushrooms, cut into slices, lemon slices without grains and bring everything to a boil. Place the finished fish on a dish, place boiled or fried potatoes around. |
[ recipes
]Do I need to clean tench fish before frying? How to deliciously cook tench in the oven?
Delicious recipes for cooking tench (with photos): fried tench (in a frying pan, over coals), stewed tench (in sour cream, with potatoes, onions and other vegetables), stuffed tench (buckwheat, mushrooms), baked tench (in the oven), boiled tench.
Source: https://svetorusie.livejournal.com/184395.html
With onion filling
Baked meaty lenok will turn out very soft and nutritious. The cooking process is quite simple. It is important to remember that the size of some carcasses reaches 8 kg, but for high-quality baking it is better to take small specimens. Required set of products: carcass weighing 1.5–2 kg, freshly squeezed juice from ½ lemon, a couple of onions, 1 tsp. coarse salt and black pepper, grated in a mortar, 3-4 tbsp. l. fragrant olive oil, fresh herbs.
Step-by-step cooking process: Thoroughly gut the carcass, wash and blot the flesh with a napkin. Next, salt the fish, sprinkle with lemon juice and leave for 15–20 minutes for the lenok to marinate. Divide the onion into thin half rings, mix with salt and spices, mash well and squeeze the onion with your hands. Stuff the belly with spicy onion mixture. Oil the carcass and a piece of foil placed on a baking sheet.
Place the fish on the surface and wrap tightly with foil. Cook for 20 minutes at 200℃, then reduce the temperature to 160℃ and finish cooking after 25 minutes. Leave the finished dish in the turned off oven for 15 minutes. It is better to serve lenka in pieces, adding decoratively chopped lemon and herbs.
Spiced milk baked with fish will be especially tasty.
How to deliciously fry tench in a frying pan
Cooking river fish always turns into delicious dishes that take pride of place in the cookbook of every connoisseur of fish delicacies.
Those who do not know how to fry tench in a frying pan are not yet familiar with the real taste of fish, because no other fish can compare with it in taste. Tender white meat simply melts in your mouth, and in this type of fish it is especially healthy and suitable for consumption even by the smallest gourmets.
Tench leads an unusual lifestyle for a fish: it prefers to rest rather than swim, so its meat is considered one of the most delicious. And although tench is considered a bony fish, nevertheless, this is not so, it has bones, like an ordinary fish, only it is much easier to remove them.
It is unlikely that you will find a molt smaller than the palm of your hand on the market, and this is good, because the larger it is, the better. After frying a large tench, you will not be able to keep track of how and when the pieces disappeared from the plate.
Many fish lovers are put off by the appearance of tench, covered with mucus and small scales. At first glance it seems difficult to clean. In fact, it couldn't be easier.
We will give you some tips, after learning which, you will give preference to shedding with a light heart, without even thinking about cleaning.
- When you bring the tench home, place it immediately in the basin. If it has a strong swampy smell, you can soak it in cold water with a few drops of lemon juice for several hours.
- Place the molt in the sink, rinse with boiling water and immediately with cold water. After such actions, the mucus is very easy to remove. You can do this with paper towels; alternatively, try washing the fish with a sponge under running water.
- Tench's scales are very small, so you need to clean them very carefully so as not to spoil the appearance. You don’t need to use a knife, take an iron sponge and lightly wipe the scales - the scales will come off on their own.
- An option for those who like a crispy crust is to not remove the scales at all. During intense frying, large scales will disappear, and small ones will form a crust. Of course, if you are cooking for children, it is better to remove the scales from the fish.
As you can see, there is nothing complicated, but any robot requires effort and dedication. But if you stock up on the necessary information, the cooking process will bring only positive emotions, and in the end you will also get a great dish.
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How to fry tench with onions in a frying pan
A fish lunch is always light and satisfying, and in combination with quick cooking, it will also become the most desired treat. Add vegetables to the molt - and you get a balanced, and most importantly, healthy food option for any event.
For this recipe, you can take both a large fish and smaller fish, always buy the option that will be easier for you to work with.
- After removing the mucus from the fish, you need to trim off all the fins; they can cause inconvenience when you fry the tench. Carefully cut and remove the entrails; if there is caviar, carefully separate it, then cut off the head and rinse the fish well under running water.
- Cut the tench into small pieces, place in a bowl and lightly sprinkle with lemon juice. Add salt, season with herbs, mix thoroughly and leave for ten minutes.
- While the tench is pickling, you can peel and wash the vegetables: cut the onion into half rings, grate the carrots on a coarse grater.
- Pour oil into a heated frying pan, wait until it heats up, roll the fish in flour and fry over medium heat. You will see for yourself how long to fry, the tench should be well fried until golden brown, about three minutes on each side.
- After frying the molts, add chopped vegetables to the frying pan and fry for another five minutes. At the end of cooking, add chopped garlic, it will give the tench a special aroma and taste. Transfer to a plate, sprinkle with dill and serve.
Now you know how to deliciously fry molts with onions so that they turn out very juicy and appetizing. This dish can be served without a side dish, but, if desired, you can supplement it with boiled rice. For those who prefer fish with vegetables, we suggest watching a video on how to fry tench with tomatoes.
Fried tench with vegetables (video recipe)
This option for preparing tench is perfect for a festive table, and to add a piquant taste, we suggest frying it in sour cream with the addition of cognac.
How to properly fry whole tench at home
- Clean and gut the tench carcasses; there is no need to cut off the head, just carefully remove the gills, as they can affect the taste of the fish.
- Rub the molts with salt and pepper, pour oil into a heated frying pan until the bottom is completely covered.
- Place the fish in hot oil and fry over medium heat for 15 minutes.
- Then pour cognac into the frying pan and immediately set it on fire, do this carefully so as not to harm yourself and your loved ones.
Remove the pan from the stove, wait until the fire goes out, and put it back on the stove. Add two tablespoons of water and fry for 10 minutes. - Place sour cream over the entire length of the fish and sprinkle with basil. Simmer until done for 30 minutes over low heat.
Such fried tench is worthy of attention, and will undoubtedly become a decoration for the festive feast.
If desired, you can decorate with fresh herbs, lemon slices or olives.
How to deliciously fry tench caviar
Caviar is a true delicacy, and if you are lucky enough to buy or catch tench with caviar, then be sure to cook it, so you will have a reason to try something new.
You can cook caviar in flour using the old-fashioned method at any time, but you should try a little and discover the taste of caviar in a completely new way.
How to make delicious pancakes from tench caviar
- Wash tench eggs in cold water, remove films and place in a small bowl.
To fry tench caviar, you need to make sure that it is mature, the eggs should be well separated from each other and have a bright yellow color.
- Add eggs, mayonnaise, green onions and mix well, add salt and pepper.
- Combine flour with starch and gradually add to the mixture, mix thoroughly - the dough will be like pancakes.
- Take a frying pan with a thick bottom, make sure that the pancakes will not stick to it. Pour in the oil and heat well, spoon out the dough with a tablespoon.
- Fry until cooked on both sides, like regular pancakes, ready to be placed on baking paper to allow excess fat to drip off.
It is better to serve tench roe pancakes warm with sour cream or mayonnaise and herbs sauce.
Now you know how to fry tench in a frying pan, it will be a great addition to your diet. Simple and delicious recipes for its preparation are ideal for any holiday or everyday day.
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Source: https://tvoi-povarenok.ru/kak-pozharit-linya-na-skovorode.html
How to cut
Cutting tench is quite difficult. This fish is very slippery. It is covered with a layer of mucus that protects it from various parasites.
There is a good video instruction + under it I wrote the essence in text
