→ How to properly fry fish. Lenok fish dishes Lenok fish dishes in the oven

How to properly fry fish. Lenok fish dishes Lenok fish dishes in the oven

Tench is gentle and delicious fish, with delicious white meat. Fried tench is delicious hot or cold. Onions and mayonnaise add piquancy to the dish and highlight the taste of the fish itself.

Ingredients

Tench (weighing 300-400 grams)  2 pcs.Onion (large)  1 PC.Flour 2 tbsp.Mayonnaise 1 tbsp. Salt to taste Black pepper to tasteVegetable oil for frying

How to cook

Clean the tench from scales, gut it, cut off the fins and tail, and rinse thoroughly under cold running water. Salt and pepper each fish to taste, brush with mayonnaise on all sides, place in a deep enamel bowl and leave for marinating for 30-40 minutes. Heat in a large frying pan vegetable oil, bread the fish in flour and fry on one side over high heat for 5-7 minutes, turn over, add chopped onion, fry on the other side for 5-7 minutes. Reduce heat, fry the tench again on both sides along with the onion until cooked (until a crispy crust forms).

For piquancy, it is good to marinate tench in mayonnaise.

To form a beautiful crispy crust, you don’t need to skimp on oil, but you can fry it in a mixture of vegetable and butter.

Tench marinated in this way can be baked in the oven or fried on a wire rack or grill.

Can be served as a side dish boiled potatoes, stewed cabbage or fresh vegetables.

Preparation river fish always turns into delicious dishes, which occupy an honorable 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.

How to properly clean molts

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, then you can soak it in water for several hours. cold water with a few drops of lemon juice.
  • Place the molt in the sink, pour boiling water over it and immediately 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.

Fried tench in a frying pan with onions

Ingredients

  • Tench – 1 kg + -
  • Sweet blue onion- 3 pcs. + -
  • - 1 PC. + -
  • - 2 cloves + -
  • - taste + -
  • Spices for fish - to taste + -
  • - 5 tbsp. + -
  • - 2 tbsp. + -
  • - for breading + -

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 moult - and the result will be balanced, and most importantly - useful option food 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.

  1. 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.
  2. Cut the tench into small pieces, place in a bowl and sprinkle lightly lemon juice. Add salt, season with herbs, mix thoroughly and leave for ten minutes.
  3. 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.
  4. 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.
  5. 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)

How to fry whole tench in sour cream

This option for preparing tench is perfect for festive table, and to add piquancy to the taste, we suggest frying it in sour cream with the addition of cognac.

Ingredients

  • Tench - 2 pcs. (600 g each);
  • Sour cream - 250 g;
  • Cognac - 100 ml;
  • Vegetable oil - for frying;
  • Salt, pepper - to taste;
  • Dried basil - 1 tsp.

How to properly fry whole tench at home

  1. 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.
  2. Rub the molts with salt and pepper, pour oil into a heated frying pan until the bottom is completely covered.
  3. Place the fish in hot oil and fry over medium heat for 15 minutes.
  4. 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.
  5. Place sour cream over the entire length of the fish and sprinkle with basil. Simmer until done for 30 minutes over low heat.

This fried tench is worthy of attention and will undoubtedly become a decoration 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.

Ingredients

  • Tench caviar - 300 g;
  • Eggs - 2 pcs.;
  • Wheat flour - 4 tbsp;
  • Starch - 1 tbsp;
  • Homemade mayonnaise - 1 tbsp;
  • Green onions - 3 tbsp;
  • Salt, pepper - to taste;
  • Sunflower oil - for frying.

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, along 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 Its preparations are ideal for any holiday or everyday day.

Lenok (uskuch or Siberian trout) is a fish of the salmon family that lives in the cold water of rivers and mountain lakes of Siberia, Kazakhstan, the Far East, Mongolia and China. The desired catch of every fisherman. He is cunning, capricious and demanding of bait, so it is not so easy to catch him. If fishing luck has given you lenka, do not rush to cook the fish soup. Try frying it in a frying pan.

You can try to do this over a fire, but it will be difficult to achieve the necessary even heat. Cooking over an open fire is the domain of camp kitchen aces. For the rest, a mobile travel stove of any design will be useful.

Almost any fish can be deliciously fried. The main condition is that it must be fresh. Freshly caught lenok prepared in this way is simply excellent.

Ingredients for 3 servings (or two very hungry travelers):

  • one lenok weighing 1 kg;
  • a little flour (to bread the fish);
  • several tbsp. l. vegetable oil for frying;
  • salt, pepper to taste.
We clean the fish from scales, remove the gills and gut it. Cut into small pieces.


Rub the pieces with salt and pepper. Bread each one in flour. Heat the oil in a frying pan. Shake off excess flour from the fish. Place the pieces in a frying pan and fry them on all sides over medium heat.


Use immediately before the fish cools in the wind. No side dishes are required - fried lenok is self-sufficient and fabulously tasty.

Tench fish is a nutritious, moderately fatty waterfowl, rich in vitamins and minerals. It contains a small amount of calories, which are quickly absorbed by our body, so this fish can be used for diet menu. You can cook tench different ways– it can be boiled, fried, baked or steamed. And how to do this correctly, we suggest you find out in more detail.

Tench is a freshwater inhabitant that is very popular among chefs due to its delicate taste and unpretentiousness in preparation. The fish is not large in size, but sometimes you can find quite large specimens.

Tench meat has a sweetish taste, while it is juicy and low in calories, since its fat content does not exceed 7%.

True, such fish also have their drawbacks. Firstly, tench is quite bony, and secondly, it has a faint smell of mud, which not everyone likes. You can get rid of such an unpleasant aroma by keeping the carcass in cool water for several hours or simply rinsing it with saline solution.

How to clean fish correctly

Tench is a rather slippery fish and its scales are thin and very small. Therefore, cleaning it is not so easy and conventional methods are not suitable here. But, if you decide to simply fry such fish, then it is not at all necessary to clean it. During the cooking process, the scales turn into a crispy crust.

True, you still have to get rid of the mucus. To do this you need:

  1. Rinse the carcass under cold water to remove the smell of mud.
  2. Then pour boiling water over it - so the mucus will coagulate and look like egg white.
  3. After this, you need to rinse the fish again under cold water.

To prepare other dishes, the tench will still have to be scaled. Now we’ll tell you how to clean it, because everything is simple here.

  1. We also wash the fish.
  2. Wash off the mucus with hot boiling water.
  3. Using a sharp knife or fine grater, scrape off the scales. To prevent the fish from slipping in your hands, you can sprinkle it with salt.
  4. Now all that remains is to pull out all the insides. We make a cut from the tail to the head (the main thing is not to touch the gall bladder, otherwise the meat will become bitter), remove all the internal organs and rinse the carcass under cold water.
  5. If the smell of mud is still present, then treat the tench with a saline solution.

Now you can choose recipes for preparing delicious dishes.

Tench fish aspic

Jellied is a very tasty and beautiful dish. This is an analogue of the well-known jellied meat, but for it we will use fish instead of meat. As a rule, aspic is prepared from dense fish with a minimum number of bones. And despite the fact that tench is bony, it will be a good basis for preparing a jellied dish.

Ingredients:

  • tench (1 – 1.5 kg);
  • two onions;
  • two carrots;
  • two spoons of gelatin;
  • lemon;
  • 1 tsp. vinegar;
  • cloves, allspice, bay leaf;
  • salt, sugar;
  • parsley.

Cooking method:

  1. Cut the cleaned fish from scales and bones into pieces. Place the fins, heads and bones in a saucepan, add water and bring to a boil. Add whole onions and carrots, cloves, allspice, salt and bay leaf. Cook the fish and vegetables for an hour.
  2. Strain the boiled broth through a sieve, put the fish in it again and cook for another 20 minutes.
  3. Add sugar, vinegar and pre-soaked gelatin to the prepared broth (without fish). Place on the stove and cook until the gelatin is completely dissolved. Strain the mixture and cool to room temperature.
  4. In the dish chosen for serving, beautifully place pieces of fish, lemon slices, carrot cubes, parsley and halves quail eggs. Pour fish broth over everything and place in a cool place until completely frozen.

Fry in a frying pan

Tench can be prepared in different ways, but the easiest way is to fry it in a pan. True, there are several here too interesting recipes, which can be used.

  1. Heat the frying pan with vegetable oil. Over high heat, fry the tench on one side and the other for 5 minutes. Then reduce the heat and cook the fish until golden brown.
  2. Pieces of fish can be rubbed with salt and pepper, rolled in flour and fried on both sides until crispy. Then add rings to the fish preparations onions, fry in a frying pan for another 5 minutes, and then pour a little water and simmer the dish until fully cooked.
  3. Salt and pepper the prepared carcass and leave for 15 minutes. Melt butter in a frying pan. We dilute the flour with water, add a spoonful of sour cream, pepper and salt. Pour the mixture into a frying pan, mix with melted butter and as soon as the sauce boils, add the fish and simmer for 20 - 30 minutes.

How to cook deliciously in the oven

Tench baked in the oven with a side dish will become good dish for a family dinner or a holiday feast. In this recipe we will use potatoes as a side dish. How to cook tench in the oven? Nothing could be easier!

Ingredients:

  • tench (3 – 4 pcs.);
  • 5 – 6 potatoes;
  • two heads of onions;
  • three cloves of garlic;
  • vegetable oil;
  • salt, pepper, herbs.

Preparing tench in the oven is very simple:

  1. Mix vegetable oil with chopped garlic, herbs and spices. Pour the prepared mixture over the fish and let it sit for a while.
  2. Place thinly sliced ​​potatoes in the pan and onion rings on top. Salt, pepper and place marinated fish on top of the vegetables. Pour the remaining sauce over everything.
  3. Bake the tench in the oven at 200°C for 40 minutes.

Tench stewed with mushrooms

Tench stewed with mushrooms will definitely delight you with its extraordinary taste. Combination tender meat fish and mushroom aroma will not leave anyone indifferent. Your guests will definitely appreciate this dish.

It is better to use in cooking Forest mushrooms, for example, boletus mushrooms, but if this is not possible, then champignons will also do.

Ingredients:

  • tench (1 kg);
  • two glasses of boiled mushrooms;
  • two heads of onions;
  • two glasses of white wine;
  • spoon of flour;
  • two tablespoons of butter;
  • lemon peel;
  • allspice, salt.

Cooking method:

  1. In a deep container, fry mushrooms and onions in vegetable (butter) oil.
  2. Add fish to the fried mushrooms, which must first be rubbed with salt and pepper.
  3. Pour wine over everything and simmer for 30 minutes.
  4. On butter In a separate bowl, fry the flour, add lemon zest and a little juice. Pour in the liquid that remains after stewing the fish.
  5. Place the prepared tench on a dish, place the mushrooms next to it and pour the prepared sauce over everything.

Ingredients:

  • tench;
  • bay leaf, cloves, cardamom;
  • salt pepper;
  • a bunch of dill and parsley.

Cooking method:

  1. Pour water into the multicooker bowl and put all the spices and herbs into it.
  2. Rub the fish with salt, pepper, vegetable oil and place on the grill for steaming. Along with the carcass, you can add onion rings and diced potatoes.
  3. Cook in the “Steam” mode for 25 minutes. When the water with spices boils, the tench will be saturated with the aromas of herbs.

With sour cream sauce

You can prepare the lake dweller in different ways. Tench can be fried, steamed or made into soup... But the tastiest is tench baked in sour cream. The fish comes out very tasty, tender and juicy.

Ingredients:

  • tench;
  • vegetable oil;
  • a glass of sour cream;
  • two spoons of flour;
  • garlic clove;
  • salt, fish spices, bay leaf.

Cooking method:

  1. Cut the cleaned carcass into pieces, add salt and pepper.
  2. Mix flour with seasonings for fish, roll fish preparations in it and fry them in vegetable oil until golden brown.
  3. Add chopped garlic and pepper to the sour cream, mix and pour the resulting sauce over the fish. Add bay leaf and, if desired, chopped herbs. Simmer the dish over low heat for 20 minutes.

How to properly fry fish photo

We will show you and tell you based on our personal many years of experience. Since, since childhood, we lived on the island of Sakhalin, which, as you know, is surrounded by two seas, numerous straits and bays, has mountain rivers in which this very fish is found, of different sizes, breeds and tastes, which must be properly fried .

And since on Sakhalin there are very tasty salmon fish - trout, sesame, pink salmon, chum salmon, masu salmon, taimen and others, so we will fry correctly using these fish species as an example. For example, let’s take such a “royal” fish as lenok.

Salmon fish are suitable for frying, stewing, preparing fish soup and soups and other wonderful dishes. The simplest thing that can be done from such fish is to fry it correctly in a frying pan, on the grill or over a fire. For some it may seem simple, but many do not know how to properly fry fish. And that’s why they don’t even buy it to cook fish at home.

To properly fry fish, what do we need?

  • Salmon fish, cut into pieces no more than 2.5 cm wide for better cooking. - 1 PC.
  • Flour for breading, you can use either regular flour or special flour for breading, sold in stores packaged in bags - 300 g.
  • Refined vegetable oil, for frying - 100 g.
  • Salt and ground black pepper - to taste.
  • Lemon juice - 50 g.

How to properly fry fish. Fish cutting video

Technology for frying lenka or other salmon fish

  1. Salt and pepper the fish pieces to taste and sprinkle with lemon juice. Let it brew for 15 - 20 minutes.
  2. Place a large frying pan on the stove, preferably cast iron, pour vegetable oil into it and wait until the oil heats up.
  3. Dredge the fish pieces one by one in flour and place in the pan.

  1. Fry each piece of fish until golden brown on each side.
  2. Pieces of fish must be turned over periodically so that the fish does not burn, but is fried evenly. To do this, we use tongs and a spatula.

  1. Place properly fried fish pieces on a paper towel with tongs to drain excess fat.

  1. When the excess fat is absorbed into the paper towel, place the fish on a large, beautiful dish.

  1. We take a beautiful porcelain plate that is not deep and lay out the fried pieces of fish.
  2. If suddenly the fish turns out to be unsalted or you just like it saltier, you can use soy sauce as a seasoning.
  3. If your health allows, pour a glass of chilled wheat beer. Can I pour a glass? homemade kvass. Bon appetit To you, from Peter de Crillon!

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