Fish in dough

Fish in dough

Pink salmon in dough

To make juicy pink salmon in the dough, you need to prepare beer batter. If you simply fry this fish, stew it, or bake it in the oven, then its meat comes out a little dry, but the batter helps to avoid this. In addition, this recipe will help you learn how to start.

Scallop in dough (fried)

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section: Scallops, Fish in dough

Fish in dough

fish, wheat flour, egg, beer, butter (melted), fat for frying, green onion, ground aromatic pepper, salt

section: French cuisine, Fish in dough

Shrimp fried in dough

shrimp (boiled), citric acid, vegetable oil, and finely chopped parsley, flour, milk, 1 egg, fat for deep frying, ground dark pepper, salt to taste

section: Shrimp recipes, Fish in dough

Salmon fried in dough

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section: Italian cuisine, Fish in dough, Fried fish

Fried catfish in dough

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section: Fried fish, Fish in dough

Fried herring in dough

herring (fillet), vegetable oil, citric acid, parsley (greens) and dill, flour, egg, milk, sugar, fat for deep frying, tomato sauce or mayonnaise sauce, ground dark pepper, salt.

section: Fried fish, Fish in dough

Sardine casserole in pastry

sardines, eggs, flour, parsley (finely chopped greens), breadcrumbs, cheese (grated), vegetable oil, salt, vegetable oil, tomato paste, dark pepper, salt

section: Fish casseroles, Fish in dough

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section: Fried fish, Tunisian cuisine, Fish in dough

Salted bream in dough with vegetables

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section: Finnish cuisine, Fish in dough

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smelt, flour, egg, milk, fat (for deep-frying), garnish

section: Fried fish, Fish in dough

Shark meat in dough with beer

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section: Fried fish, Fish in dough

Salmon in dough with mayonnaise

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section: Fish pies, Fish in dough

Tilapia fillet in dough

fish (fillet without skin and bones), citric acid, vegetable oil (for marinade), vegetable oil (for dough), parsley (greens), pepper (ground), salt, vegetable oil (for frying), lemon, wheat flour, milk or water, egg

section: Fish in batter, Fish in dough

Halibut baked in dough

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section: Fish pies, Fish in dough

Pollock fried in dough

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section: Fried fish, Fish in dough

Salmon with arugula in dough

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section: Baked fish, Fish in dough

Halibut fillet baked in phyllo dough

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section: Baked fish, Fish in dough

Carp with walnuts, baked in dough

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section: Baked fish, Fish in dough

Carp stuffed with walnuts, baked in dough

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section: Stuffed fish, Fish in dough

Herring fried in dough

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section: Fried fish, Fish rolls, Fish in dough

Herring in dough

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section: Fried fish, Fish in dough

Pike perch in dough

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section: Fish in dough

Vendace baked in dough with onion and egg

vendace, egg, onion (small), vegetable oil, sour cream (fat content 20%), parsley, egg (for greasing), salt, flour, salt, butter, sour cream (20%),

Fish in dough

One of my family’s everyday home recipes, like the others, it is very easy to follow. Decide for yourself with taste. The only thing I can say about this is that the fish comes out warm, juicy, eats equally well both hot and cold, and despite the countless amount of fish it produces, it occasionally survives until the second day of existence. (For two adults, half the normal amount of goods will be enough for one lunch or dinner).

Ingredients for “Fish in dough”:

Main products

Marinade

• Water (fill a 250 g glass until 200 g separates) - 1 cup.
• Dill - 3 sprigs.
• Vinegar (9%) - 2 tbsp. l.
• Salt - 3 pinches.
• Dark pepper (ground) - 1 pinch.
• Vegetable oil - 2 tbsp. l.

Dough

• Chicken egg - 1 piece
• Wheat flour / Flour (fill 250 g glass to separate 200 g) - 2 cups.
• Water - 1.5 cups.
• Salt - 1 pinch.
• Sugar - 1 pinch.

Production time: 30 minutes

Number of servings: 4

Nutritional and energy value:

Recipe for “Fish in dough”:

If we take frozen fish fillets, we do not defrost them completely, so it is easier to cut. We cut them diagonally into pieces 2-3 cm wide and put them in a bowl.

We cut the dill and sprinkle it on the fish. Let's make the marinade. In 1 tbsp. add 2 tbsp of water. l. vinegar and 2 tbsp. l. vegetable oil. Fill the fish with this consistency.

Salt with two or three very large pinches of salt and sprinkle with black pepper. (The acid in vinegar somewhat neutralizes the salt, so within reasonable limits you can not be afraid of oversalting). Mix everything and leave for about 15 minutes. (In anticipation of the question about lemon juice, I’ll note that I tried to cook this fish with it once and I didn’t like it, the fact is that the fish should have a stable slightly sour color when cooked, but with lemon The juice I got was not right, and the dish was tasteless, you can try both ways and decide which option is exactly yours.)

Let's make the batter. In a bowl mix 2 tbsp. flour, 1.5 tbsp. water, 1 egg, a pinch of salt, a pinch of sugar. Mix so that there are no lumps left. The dough comes out thicker than for pancakes, a mixture of thick sour cream. The fish in our marinade is very liquid, we don’t need that, so we’re not shy and squeeze it out as needed.

We take a handful here and there, squeeze it out, throw it into the dough, flatten any piece, dip it on all sides and lay it out to fry in a hot frying pan with vegetable oil.

Fry until golden brown and turn over, the whole frying process takes just a few minutes, the fillet is already thin, and even marinated, it’s almost ready. Those who have a deep fryer can use it.

Next, place the pieces on paper so that excess oil is absorbed, and you can serve. Vegetable salads and mashed potatoes go perfectly with this fish as a side dish.

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March 16, 2019 RaIena #

June 26, 2016 Guselek #

June 26, 2016 Zhanik37 # (recipe creator)

October 17, 2015 Navely #

October 17, 2015 Zhanik37 # (recipe creator)

October 15, 2015 tomi_tn #

October 15, 2015 Zhanik37 # (recipe creator)

October 14, 2015 Aigul4ik #

October 14, 2015 Zhanik37 # (recipe creator)

October 13, 2015 Faith #

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October 13, 2015 special # (moder)

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October 13, 2015 Zhanik37 # (recipe creator)

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Fish in dough

Another of my family’s everyday home recipes, like the others, it is very easy to follow. Decide for yourself with taste. The only thing I can say about this is that the fish comes out warm, juicy, eats equally well both hot and cold, and despite the countless amount of fish it produces, it occasionally survives until the second day of existence. (For two adults, half the normal amount of goods will be enough for one lunch or dinner). The production is marred by one aspect, the oil splatters very much from the frying pan, this can really be avoided by covering the frying pan with a lid, it’s just that in this case the dough on the fish will be soft and not crispy, but this doesn’t really matter, anyway, when we put the fried pieces together it comes out the same Effect. Well, according to tradition, I fry without a lid, and later I wash half of the kitchen.

For this recipe, lean fish meat is suitable, such as hake, navaga, cod, haddock, pollock, they will all be most appropriate here. Pollock is the ideal fish; it is large and fleshy, and has an unsurpassed bite. Fatty fish, such as sole, is contraindicated here; the dish will turn out disgusting, tested in practice. If you have the opportunity and desire to purchase the freshest fish and fillet it, honor and praise for you! I don’t have such an ability, and, to be honest, I don’t have the desire either. I take frozen fillet in an ice glaze; naturally, it would be great to find at least a chilled one, but often this is unrealistic.

1 kg.
snow-white fish fillet 1 egg
2 tbsp.
flour (a glass of 250 g. Fill it up to 200 g.) 1.5 tbsp.
water in the dough (the same glass) 1 tbsp.
water in the marinade 2-3 sprigs of dill
2 tbsp.
l. vinegar 9% salt
sugar
dark pepper
vegetable oil

If we take frozen fish fillets, we do not defrost them completely, so it is easier to cut. We cut them diagonally into pieces 2-3 cm wide and put them in a bowl.

We cut the dill and sprinkle it on the fish.
Making the marinade: 1 tbsp. add 2 tbsp of water. l. vinegar and 2 tbsp. l. vegetable oil. Fill the fish with this consistency. Salt with two or three very large pinches of salt and sprinkle with black pepper.

(The acid in vinegar somewhat neutralizes the salt, so within reasonable limits you can not be afraid of oversalting). Mix everything and leave for about 15 minutes. (In anticipation of the question about lemon juice, I’ll note that I tried to cook this fish with it once and I didn’t like it, the fact is that the fish should have a stable slightly sour color when cooked, but with lemon The juice I got was not right, and the dish was tasteless, you can try it both ways and decide which option is exactly yours.)

Make the batter: in a bowl mix 2 tbsp. flour, 1.5 tbsp. water, 1 egg, a pinch of salt, a pinch of sugar. Mix so that there are no lumps left. The dough comes out thicker than for pancakes, a mixture of thick sour cream.

The fish in our marinade is very liquid, we don’t need that, so we’re not shy and squeeze it out as needed. We take a handful here and there, squeeze it out, throw it into the dough, flatten any piece, dip it on all sides and lay it out to fry in a hot frying pan with vegetable oil.

Fry until golden brown and turn over, the whole frying process takes just a few minutes, the fillet is already thin, and even marinated, it’s almost ready. Those who have a deep fryer can use it. You will have to add oil during frying. Next, place the pieces on paper so that excess oil is absorbed, and you can serve. Vegetable salads and mashed potatoes go perfectly with this fish as a side dish.

Fried fish in dough

Fried fish in dough is a beautiful option for any table, be it a special occasion or an everyday one, it doesn’t matter, because this dish will fit perfectly into the menu and even brighten it up, giving all gourmets a pleasant pleasure. This magic is prepared quite simply, from constantly available goods, but, naturally, it comes out a little greasy, so it costs little to refresh it with the lightest food in the form of an unobtrusive side dish or bread.

Ingredients for making fried fish in dough

For fish:

1. Fish fillet (cleansed of bones and skin) 8 pieces (about 2.5 kilograms of sea bass, hake, pollock, pink salmon, haddock, flounder, halibut, pollock, sea pike or other appetizing fish)
2. Lemon 1/3 piece (juice only)
3. Mixture of dried herbs for fish (schisandra, basil and mint) 2 pinches or to taste
4. Ground dark pepper to taste
5. Salt to taste
6. Vegetable oil about 500 ml

For the test:

1. Chicken eggs 5 pieces
2. Milk 250 ml
3. Wheat flour 250 gr
4. Salt to taste

Products won't fit? Choose a similar recipe from the rest!

Inventory:

A glass (250 ml capacity), a kitchen knife, a cutting board, a bowl - 3 pieces, a fork, a tablespoon, a whisk, a stove, a deep frying pan, a sieve with a small net, a kitchen spatula, paper kitchen towels, a huge flat dish or a serving plate.

Making fried fish in dough:

Step 1: prepare the fish.

Step 2: prepare the dough.

Step 3: prepare the fish fried in dough.

Step 4: serve the fish fried in dough.

Tips for the recipe:

– if desired, you can add any fresh or dried herbs, paprika, turmeric, white pepper, aromatic pepper, garlic granules, asafoetida to the dough, and these are just a few of all the possible options;

– quite often fish is fried in butter or animal fats, for example, butter, margarine, rendered lard;

– a candidate for milk – sour cream, ordinary purified water, broth, drink or fermented milk yogurt without flavoring additives;

– for making dough it is better to use premium flour with the highest gluten content;

– some housewives first bread pieces of fish in flour and only then in dough.