Fried fish and potatoes. Stewed fish with potatoes Recipe for stewing potatoes with fish

• 2 The best recipes for pike, aspic, cutlets, fry No matter how sophisticated professional chefs or smart wives are, sometimes fish caught by a fisherman and then cooked by his hands is incomparably tastier. This is probably due to the fact that it is always the first freshest. A fisherman who has caught his treasured king fish will never let it lie around and become emasculated in the freezer. Despite fatigue and a desperate desire to go to bed, he will clean the fish from scales, gut it and put the dry carcasses in the refrigerator, but not in the freezer... Or better yet, immediately put it in a frying pan after fishing!.. Or - in salting for subsequent smoking or drying. There will be nothing unusual in these recipes. Everything is based on personal experience, by eye, but creatively, since the fish was caught with our own hands... Pike aspic How to cook pike? Pike cooked cold will certainly be a decoration for any holiday table. For aspic, you will first need a pike head, preferably a large one. It is clear that the carcass itself will go into action. But all pike fins and tail will also participate in the cooking process. This is the key to proper formation of jelly. In addition, you can boil the most snotty ruffs first, and then the perches. This goodness is always enough in the catches of modern fishermen. The broth from ruffs and perches will give its own unique and delicate aroma. In addition, all this little thing will serve as natural gelatin. In order for the broth to be thick enough, you need to fill the pan to at least 2/3 of its volume. First of all, you should completely boil the perches and ruffs, as well as the fins. Then you can simply throw away all this mass. Then you need to strain the broth. And you can already start cooking the pike head in it. A little later, the liver is placed in the broth, from which the bile must first be separated, otherwise there will be continuous bitterness. Salt, pepper, bay leaf are added according to taste and inclination. The cooked fish is cooled, separated from the bones if possible, and then placed in portions into pre-prepared aspic or plate molds. It should be noted and recalled that pike head was served in boyar times as a delicacy. Therefore, it is necessary that each portion contains a piece of this very delicacy. Add a handful of green peas to each portion and add a cross section of a boiled egg. To make the dish more beautiful, you can add a few cranberries or a slice of boiled carrot. The presence of parsley is a must. A couple of branches are enough. Green onions are also chopped. Now you can fill all this splendor with chilled broth and place the plates or molds in the refrigerator, and in winter - outside. If the broth is “strong” enough, then after 4-5 hours you will get jelly. To speed up the process, you can add gelatin. The process of making gelatin is simple. It is usually indicated on the product sachets. You just need to fill a couple of bags with boiled cool water in the volume of a glass. This is all done in some small metal vessel. When about an hour has passed, this vessel is placed on low heat and, while stirring, the solution is heated until a slight steam forms, but not to a boil. All that remains is to pour the solution into the prepared broth, and then everything is as was said earlier. That is, pour into molds and refrigerate. If guests are already arriving and are preparing large spoons by looking through the keyhole, then you can quickly load the products into the freezer. In an hour, maximum two, it will be possible to begin the holiday of gluttony... if you don’t forget about the aspic while having a festive glass and don’t freeze it. Pike cutlets Cutlets made from pike pulp are very tasty and unusual. If you break such a juicy and aromatic cutlet, its snow-white flesh will be visible. Despite such an erotic comparison, it is true. Pike cutlets are white on the inside and crispy and rosy on the outside... But these are all salivating emotions. In practice, if minced meat is made from pike meat alone, the cutlets will be dry and tough, like the sole of a shoe. There is an option to add ocean fish. It is used in some cases. But it’s best to roll the pike fillet together with lard. Without getting carried away, of course, by the quantity of the latter. However, this is a matter of taste. Some people like it fatter. How to cook pike cutlets? Let's start with the fact that, if possible, all the bones are selected from the prepared pieces of pike. It is clear that it will not be possible to roll it completely without bones, but this will not affect the quality of the cutlets. The main thing is to choose large bones. Prepared small pieces should be ground in a meat grinder, adding lard, onions, as well as white crackers and a small amount of raw potatoes. This will give the cutlets juiciness. Salt and pepper are added to the finished minced meat to taste. Then you need to pour in a couple of raw eggs. This is necessary so that the cutlets are molded and shaped well. In addition, eggs give them tenderness and the desired softness. All that remains is to roll the cutlets in flour or breadcrumbs. I prefer semolina. When the cutlets are browned, they should be simmered a little under the lid with a small amount of water. This is called “sweating”. Let them reach the desired juiciness and softness. And there - boldly on the table and for the judgment of the most discerning gourmet... Fried and stewed pike It would seem that there is nothing easier than frying fish, here - pike. I salted it, peppered it, threw it in a frying pan and fried it... I think this option contains a rational grain for frying a piece of meat. Well, in the case of cooking pike according to this recipe, the result may be something similar to... Comparing with a sole is trivial, but even the fisherman’s cat will not use this “something”. Most likely, the opinion that pike meat is dry and tasteless arose precisely from unsuccessful attempts to properly prepare this excellent fish. And another legend from a similar series... This is because it is customary to consider a large pike as tough as a tree. They say they caught a three-kilo pike in a pond and threw it away because it turned out to be inedible. First of all, the inedibility of a large pike in a small pond is explained by the fact that it simply does not squeeze into this body of water. And, being three kilos, she is a decrepit old woman. Fish do not grow in small bodies of water. On the Volga, the one-pound beauty that we once caught was juicy and even fat. There the predator moves a lot in large spaces, actively feeds and grows quickly. Well, when we put a piece of pike in a frying pan, which turned out to be just the size of this frying pan, as a result of frying we got an excellent delicacy. Such tasty fish will never come out of the faint-hearted and pale squinting fish, supposedly tender. They are empty and useless. All this must be taken into account when cooking pike. And there is nothing complicated here. The main thing is to approach the process creatively. It is best to cut the carcass into thin slices. You can score them with a knife along the flesh so that they are better soaked. Next you need to salt these slices and roll them in flour or semolina. Then heat a frying pan with plenty of vegetable or olive oil. The slices should be fried over high heat until golden brown. The onion is also fried next to it to the same appetizing brownness. Then the fried slices are covered with a thick layer of mayonnaise, or better yet, sour cream. Pepper is added to taste. Water is added to the pan just below the level of the fish. You can add butter. The frying pan is closed with a lid and the fish “reaches” under it for at least an hour. The result will be soft and juicy fish, which can be called more like fried and stewed, but this does not change anything. The main thing is that it’s delicious. Pike caviar Of course, black caviar has always been famous in Russia and was a “strategic” product, like furs. Tasty and healthy, full of calories. But now it can be full of all sorts of rubbish, since it is unknown where and how it was prepared. In addition, its cost does not always correspond to the amount of money in the wallet of the average citizen. Pike caviar, in my opinion, is not much inferior in taste to black caviar, if it is prepared correctly and served just as correctly. In addition, the angler who catches the pike himself participates in the cooking process. He does it for himself: for family, relatives, friends. Usually pike caviar caught in March-April is used for salting. At this time, the caviar is already mature, granular and large, as large as pike can be. First of all, the caviar is separated from the films. Everyone probably does it differently, but I just squeeze it out of the film bag. This is probably how they squeeze milk out of a cow's breast. After the caviar is separated from the films, it can already be salted. To do this, it is transferred to a jar and sprinkled with coarse salt. Why - large? Firstly, it is always better to use coarse salt when salting fish. And secondly, I noticed that when using coarse salt, the caviar is not liquid. Apparently this salt draws out moisture. Everyone's tastes are different, but I add about 2 tablespoons per 0.8 ml jar. If longer storage of the product is required, then you can salt it more abruptly, but then you will have to hide the over-salt, making the layer of caviar thinner, and the layer of butter on a piece of black bread thicker. But it is unlikely that pike caviar will be stored for a long time, it will not stand up... Therefore, it is better not to over-salt it. Salting should last at least a week. And then they put a small part of the caviar in a jar, add grated onion, a little vegetable oil and... Here everyone decides in their own way: someone likes a sandwich made from a bun with butter and with caviar on top, while others don’t understand except with black bread taste of caviar. But you can’t make all the caviar with onions and vegetable oil at once. It is better to lay out some part of it, if necessary, for breakfast or evening relaxation in front of the TV while the gray British cat purrs... Fish and chips (eel)

Fried and Stewed Fish

Oh, how delicious fried fish is at any time of the year! Fish is fried in vegetable oil, usually sunflower or olive oil. Lard, margarine, and ghee are less commonly used. It is better to cut large fish into pieces no thicker than 3 cm; small fish are fried whole. Before frying, the fish is salted, rolled in flour or breadcrumbs (sometimes dipped in flour mixed with salt). Fans can pepper the fish before frying or grease it with sour cream and mayonnaise.

The fish is fried in turn on both sides. They try to achieve a beautiful golden crust. Sometimes, to be sure that the fish is ready, it is fried over low heat or, after covering the frying pan with a lid, it is placed in the oven.

Stewed fish is very tasty, aromatic and healthy. Stew raw, stuffed or pre-fried fish. Usually fish with dry, hard flesh is stewed. Small fish, or rather its bones, soften completely when stewed and become edible. Salted fish is drier and tougher than fresh fish. When stewed, its flesh becomes juicy and softens.

Fish is stewed with vegetables - tomatoes, onions, sweet peppers, aromatic roots, horseradish, dairy products - sour cream, milk, cream, butter, as well as with tomato paste, honey and other products.

To stew, the fish is salted and lightly fried until golden brown. Then the fried pieces or whole fish are placed in a deep bowl, or in a frying pan, covered with thin onion rings, other vegetables and poured with hot water or a specially prepared sauce. Simmer over low heat until fully cooked. The finished fish can be decorated with herbs; it is usually served with some kind of side dish - potatoes, porridge.

The best recipes for pike, aspic, cutlets, fry

No matter how sophisticated professional chefs or smart wives are, sometimes fish caught by a fisherman and then cooked by his hands is incomparably tastier. This is probably due to the fact that it is always the first freshest. A fisherman who has caught his treasured king fish will never let it lie around and become emasculated in the freezer. Despite fatigue and a desperate desire to go to bed, he will clean the fish from scales, gut it and put the dry carcasses in the refrigerator, but not in the freezer... Or better yet, immediately put it in a frying pan after fishing!.. Or - in salting for subsequent smoking or drying.

There will be nothing unusual in these recipes. Everything is based on personal experience, by eye, but creatively, since the fish was caught with my own hands...

Pike jellied

How to cook pike? Pike cooked cold will certainly be a decoration for any holiday table. For aspic, you will first need a pike head, preferably a large one. It is clear that the carcass itself will go into action. But all pike fins and tail will also participate in the cooking process. This is the key to proper formation of jelly. In addition, you can boil the most snotty ruffs first, and then the perches. This goodness is always enough in the catches of modern fishermen. The broth from ruffs and perches will give its own unique and delicate aroma. In addition, all this little thing will serve as natural gelatin.

In order for the broth to be thick enough, you need to fill the pan to at least 2/3 of its volume.

First of all, you should completely boil the perches and ruffs, as well as the fins. Then you can simply throw away all this mass. Then you need to strain the broth. And you can already start cooking the pike head in it. A little later, the liver is placed in the broth, from which the bile must first be separated, otherwise there will be continuous bitterness. Salt, pepper, bay leaf are added according to taste and inclination.

The cooked fish is cooled, separated from the bones if possible, and then placed in portions into pre-prepared aspic or plate molds. It should be noted and recalled that pike head was served in boyar times as a delicacy. Therefore, it is necessary that each portion contains a piece of this very delicacy. Add a handful of green peas to each portion and add a cross section of a boiled egg. To make the dish more beautiful, you can add a few cranberries or a slice of boiled carrot. The presence of parsley is a must. A couple of branches are enough. Green onions are also chopped.

Now you can fill all this splendor with chilled broth and place the plates or molds in the refrigerator, and in winter - outside. If the broth is “strong” enough, then after 4-5 hours you will get jelly. To speed up the process, you can add gelatin. The process of making gelatin is simple. It is usually indicated on the product sachets. You just need to fill a couple of bags with boiled cool water in the volume of a glass. This is all done in some small metal vessel. When about an hour has passed, this vessel is placed on low heat and, while stirring, the solution is heated until a slight steam forms, but not to a boil. All that remains is to pour the solution into the prepared broth, and then everything is as was said earlier. That is, pour into molds and refrigerate.

If guests are already arriving and are preparing large spoons by looking through the keyhole, then you can quickly load the products into the freezer. In an hour, maximum two, it will be possible to begin the holiday of gluttony... if you don’t forget about the aspic while having a festive glass and don’t freeze it.

Pike cutlets

Cutlets made from pike pulp are very tasty and unusual. If you break such a juicy and aromatic cutlet, its snow-white flesh will be visible. Despite such an erotic comparison, it is true. Pike cutlets are white on the inside and crispy and rosy on the outside...

But these are all salivating emotions. In practice, if minced meat is made from pike meat alone, the cutlets will be dry and tough, like the sole of a shoe. There is an option to add ocean fish. It is used in some cases. But it’s best to roll the pike fillet together with lard. Without getting carried away, of course, by the quantity of the latter. However, this is a matter of taste. Some people like it fatter.

How to cook pike cutlets? Let's start with the fact that, if possible, all the bones are selected from the prepared pieces of pike. It is clear that it will not be possible to roll it completely without bones, but this will not affect the quality of the cutlets. The main thing is to choose large bones.

Prepared small pieces should be ground in a meat grinder, adding lard, onions, as well as white crackers and a small amount of raw potatoes. This will give the cutlets juiciness. Salt and pepper are added to the finished minced meat to taste. Then you need to pour in a couple of raw eggs. This is necessary so that the cutlets are molded and shaped well. In addition, eggs give them tenderness and the desired softness.

All that remains is to roll the cutlets in flour or breadcrumbs. I prefer semolina.

When the cutlets are browned, they should be simmered a little under the lid with a small amount of water. This is called “sweating”. Let them reach the desired juiciness and softness. And then - boldly on the table and to the judgment of the most discerning gourmet...

Fried and stewed pike

It would seem that there is nothing easier than frying fish, here - pike. I salted it, peppered it, threw it in a frying pan and fried it... I think this option contains a rational grain for frying a piece of meat. Well, in the case of cooking pike according to this recipe, the result may be something similar to... Comparing with a sole is trivial, but even the fisherman’s cat will not use this “something”. Most likely, the opinion that pike meat is dry and tasteless arose precisely from unsuccessful attempts to properly prepare this excellent fish. And another legend from a similar series... This is because it is customary to consider a large pike as tough as a tree. They say they caught a three-kilo pike in a pond and threw it away because it turned out to be inedible. First of all, the inedibility of a large pike in a small pond is explained by the fact that it simply does not squeeze into this body of water. And, being three kilos, she is a decrepit old woman. Fish do not grow in small bodies of water. On the Volga, the one-pound beauty that we once caught was juicy and even fat. There the predator moves a lot in large spaces, actively feeds and grows quickly. Well, when we put a piece of pike in a frying pan, which turned out to be just the size of this frying pan, as a result of frying we got an excellent delicacy. Such tasty fish will never come out of the faint-hearted and pale squinting fish, supposedly tender. They are empty and useless.

All this must be taken into account when cooking pike. And there is nothing complicated here. The main thing is to approach the process creatively. It is best to cut the carcass into thin slices. You can score them with a knife along the flesh so that they are better soaked. Next you need to salt these slices and roll them in flour or semolina. Then heat a frying pan with plenty of vegetable or olive oil. The slices should be fried over high heat until golden brown. The onion is also fried next to it to the same appetizing brownness. Then the fried slices are covered with a thick layer of mayonnaise, or better yet, sour cream. Pepper is added to taste. Water is added to the pan just below the level of the fish. You can add butter. The frying pan is closed with a lid and the fish “reaches” under it for at least an hour.

The result will be soft and juicy fish, which can be called more like fried and stewed, but this does not change anything. The main thing is that it’s delicious.

Pike caviar

Of course, black caviar has always been famous in Russia and was a “strategic” product, like fur. Tasty and healthy, full of calories. But now it can be full of all sorts of rubbish, since it is unknown where and how it was prepared. In addition, its cost does not always correspond to the amount of money in the wallet of the average citizen.

Pike caviar, in my opinion, is not much inferior in taste to black caviar, if it is prepared correctly and served just as correctly. In addition, the angler who catches the pike himself participates in the cooking process. He does it for himself: for family, relatives, friends.

Usually pike caviar caught in March-April is used for salting. At this time, the caviar is already mature, granular and large, as large as pike can be. First of all, the caviar is separated from the films. Everyone probably does it differently, but I just squeeze it out of the film bag. This is probably how they squeeze milk out of a cow's breast. After the caviar is separated from the films, it can already be salted. To do this, it is transferred to a jar and sprinkled with coarse salt. Why - large? Firstly, it is always better to use coarse salt when salting fish. And secondly, I noticed that when using coarse salt, the caviar is not liquid. Apparently this salt draws out moisture. Everyone's tastes are different, but I add about 2 tablespoons per 0.8 ml jar. If longer storage of the product is required, then you can salt it more abruptly, but then you will have to hide the over-salt, making the layer of caviar thinner, and the layer of butter on a piece of black bread thicker. But it is unlikely that pike caviar will be stored for a long time, it will not stand up... Therefore, it is better not to over-salt it.

Salting should last at least a week. And then they put a small part of the caviar in a jar, add grated onion, a little vegetable oil and... Here everyone decides in their own way: someone likes a sandwich made from a bun with butter and with caviar on top, while others don’t understand except with black bread taste of caviar. But you can’t make all the caviar with onions and vegetable oil at once. It’s better to lay out some part of it, if necessary, for breakfast or evening relaxation in front of the TV while a gray British cat purrs…

Fish and chips (eel)

Lightly fry the lard slices in heated olive oil. Add onions and leeks and fry lightly. Then add tomatoes, salt, pepper, garlic, saffron and bay leaf. Place a layer of potatoes on top, then a layer of pre-cut eel into thick rings.

And pour in enough meat broth or water to cover the potatoes and part of the fish, and keep on high heat for 20 minutes. Sprinkle with freshly ground allspice before serving. Place vegetables and eel on a separate plate. Place a slice of white bread into the plates and pour in the broth from the frying pan.

That's it, the stewed eel is ready. Bon appetit!

Ingredients:

• to prepare 6 servings:
• 1 eel weighing approximately 700 g
• 80 g olive oil or any other vegetable oil
• 0.5 kg onions, sliced ​​into rings
• 6 thin slices lard
• 0.5 kg leeks, sliced ​​(white part)
• 0.5 kg tomatoes, sliced
• 4 cloves garlic, crushed
• 1/4 spoon of ground allspice
• 1 bay leaf
• 1.5 teaspoons salt
• 800 g potatoes, sliced
• pinch of saffron
• 600 ml water or white meat broth

If you cook eel without skin, then before cooking it must be cut into rings, put in cold water, put on the stove and as soon as the water boils, remove it. Then the skin comes off very easily.

Hello dear readers of the site. Autumn has come, and light summer food is gradually losing its position, giving way to autumn, more high-calorie food. I already want something fried, baked and salty.

- this is an amazing, and at the same time easy-to-make dish, which is popular in my region, especially in spring and autumn, when the fish are fattening up in preparation for winter, or after winter, when they have not yet completely lost fat.

Any fish that lives in your area is suitable for this dish: roach, tarashka, bream, glander, saberfish, perch, pike perch, etc.

It is prepared in two stages: first the fish is fried, and then the potatoes.

1. Prepare and fry the fish.

We clean the fish, gut it, wash it well, cut off the tails and make small cuts across the carcass. The cuts are needed so that small bones dissolve during frying, and if the carcass is large, then it is fried better.

The next step is preparing the frying mixture.
You can use store-bought, or you can do it the old fashioned way: flour, salt and ground pepper.

Pour in a heap of flour, a pinch of salt, pepper it all, and then mix. Salt and pepper to taste.

Advice. The amount of salt and pepper can be determined when the first batch of fish is cooked. If something is not enough, then add salt or pepper to the mixture.

Place the frying pan on medium heat and pour in sunflower oil.
We envelop the fish on both sides in the mixture and place it in a frying pan.

For the first 5-7 minutes of frying, do not touch the fish. During this time, the bottom will be slightly fried, and the carcass will no longer stick to the pan.

Now, as the golden crust appears, turn the fish over to the other side and finish frying.

2. Prepare the potatoes. The final stage.

The potatoes will be cooked in the same pan and oil in which the fish was fried.
Add enough sunflower oil to cover the bottom of the pan by 7 - 10 mm and let the oil heat up slightly. This will prevent the potato wedges from sticking to the pan when pouring, since when they get into the hot oil, the wedges will immediately become covered with a thin crust.

We cut the peeled potatoes to your taste: into strips or slices, large or small. Then put it in a frying pan.

After the first 2 - 3 minutes, stir the potatoes so that the remaining slices are coated with oil. And subsequent mixing is done as the bottom layer acquires a light golden hue.

When most of the potatoes acquire a golden hue, add the onion, and you can add salt and pepper for the first time. Mix.

Now we have 5 - 7 minutes left and the potatoes will be ready.
And so that the onions do not burn and are evenly fried, stir the potatoes 2 - 3 times, and at the same time, finally add salt and pepper to taste.

Once the potatoes are ready, place the fish on it, cover the pan with a lid, and leave on low heat for another 5 minutes. During this time, the fish will be saturated with the aroma of fried potatoes and give off some of its own.
If desired, you can sprinkle green onions on top of the fish.

In the end we got it and Fried fish And fried potatoes.
Also, be sure to read the article about cooking, and at the same time watch the video.
Bon appetit.
Good luck!

1. Cooking pollock. We do everything similarly with other fish. So, we defrost frozen pollock by first removing it from the freezer. Wash thoroughly and cut into medium pieces. Mariad can be prepared separately, or you can simply add sour cream, mustard, fish spices and salt to the cut fish and mix well.

2. Cooking vegetables. Peel carrots, potatoes and onions.

We cut the onion into half rings (rings), three carrots on a coarse grater, and cut the potatoes coarsely into 2-3 parts.

3. Pour oil into a deep frying pan and lightly sauté the onion.

4. Place the carrots in a layer on the onion, lay the fish in a layer, and pour the remaining marinade from the fish on top of the fish. And place a layer of potatoes on top of the fish. Sprinkle with your favorite spices (I used a mixture of spices). You don’t have to use any more spices, since they were in the marinade – it’s a matter of taste.

5. Close the lid and place in a hot oven.
6. Stew the fish with vegetables until the potatoes are ready.

7. As soon as the potatoes are ready, place the fish and potatoes in portions on plates or on a platter. Decorate with greens.

Stewed pollock with potatoes turns out very tasty and piquant. This dish is also healthy, since everything here is cooked in its own juice. The fish is soaked in sauce, carrot and onion juice.

I’ll add that this dish is also good because you don’t need to prepare an additional side dish, since it is completely self-sufficient, let’s say, that is, “two in one.”

Fish and chips in the oven, just like any other meat, baked with potatoes can be classified as a quick and very tasty side dish. Fish and potatoes can be baked in the oven in different ways, as clearly evidenced by the variety of recipes. For example, you can bake either a whole fish carcass, placing potatoes and vegetables around it, or a fish fillet with potatoes in a separate form. Recipes for baked fish and potatoes in the oven in pots or in a sleeve are also popular.

To make fish and potatoes in the oven even more delicious, other vegetables are baked with potatoes - cauliflower, canned corn, green beans, asparagus, onions, carrots, beans, broccoli.

Ingredients:

• Onions - 2 pcs.,
• Potatoes - 5-7 pcs.,
• Fish fillet - 300 gr.,
• Sour cream - 1 glass,
• Hard cheese - 200 gr.,
• Eggs - 1 pc.,
• Spices - to taste
• Carrots - 2 pcs.,
• Sunflower oil,
• Salt.

Fish and chips in the oven - recipe

Peel the onions, carrots and potatoes. Onions for baking fish and potatoes can be cut into half rings and small cubes.

Cut the potatoes into thin slices as for making fried potatoes.

Using a medium grater, grate the carrots. Using the same grater as the carrots, grate the hard cheese.

Sauté carrots and onions in sunflower oil, adding a little salt and pepper.

Cut the sole fillet into cubes 2-3 cm wide and 5-6 cm long.

Prepare a filling for baking fish and potatoes in the oven, thanks to which the dish will turn out juicy and tender. Place sour cream in a bowl.

Beat in the egg.

Add half of the grated cheese. Add a pinch of salt. Black pepper and other spices - optional.

Stir the casserole filling with a fork.

Turn on the oven at 180C. Place chopped potatoes in a baking dish. Lightly salt the potatoes.

Cover it with an even layer of fried onions and carrots.

Place fish pieces on top of the frying pan.

Pour sour cream and cheese filling over the potatoes and fish.

Sprinkle the remaining hard cheese on top of the fish and potatoes.

Place the pan on the middle shelf of the oven. Please note that there is no need to cover it with a lid. This cooking method will allow you to get a golden brown crust along with soft potatoes. Bake the fish and potatoes in the oven until golden brown.

Serve hot baked potatoes with fish as a main side dish. All that remains is to make a delicious salad for these potatoes and serve them on the table. Enjoy your meal. I will be glad if you liked this recipe for baked fish and potatoes in the oven.

Fish and potatoes in the oven. Photo

I bring to your attention others oven-baked fish and chips recipes. Fish and potatoes in the oven in pots also turn out very tasty. Minimum time spent and maximum taste. To prepare this dish you will need almost the same set of ingredients as in the first recipe. For this recipe, you can use fillets of any sea or river fish that you have. Both pink salmon and sole, catfish, salmon, salmon, pike perch, pollock, hake, pike, etc. are suitable.

Ingredients:

• Fish fillet - 500 gr.,
• Potatoes - 800 gr.,
• Onions - 2 pcs.,
• Sour cream - 200 ml.,
• Tomato sauce - 50 ml.,
• Carrots - 2 pcs.,
• Ground black pepper,
• Bay leaf - 1-2 pcs.,
• Salt,
• Vegetable oil.

Fish and potatoes in the oven in pots - recipe

Wash the potatoes and carrots. Peel them and the onion. Cut the potatoes into slices. Finely chop the onion. Cut the carrots into half circles or grate them. Sauté onions and carrots in sunflower oil, seasoning them with a pinch of salt and black pepper. Cut the fish fillet into small cubes. Mix sour cream and tomato sauce in a bowl.

Rinse the pots with hot water. Place at the bottom of each pot. Add enough potatoes to cover the bottom of the pot. Season with salt and pepper. Place a layer of fish on it. Place one bay leaf in each pot. Cover the fish in turn with carrots and onions. Next, add a layer of potatoes. Top with two tablespoons of sour cream and tomato sauce. Fill the pots with water. The water in the pots should be approximately shoulder-deep. Place the pots on a baking sheet. Cover them with a lid. Bake the fish and potatoes in the oven for 30-40 minutes.

Red fish and potatoes are no less tasty.

Ingredients:

• Red fish steaks - 4 pcs.,
• Potatoes - 600 gr.,
• Onions - 2 pcs.,
• Mustard - 1 tbsp. spoon,
• Soy sauce - 3 tbsp. spoons,
• Mayonnaise - 100 ml.,
• Ground black pepper - a pinch
• Salt - to taste

In the absence of an oven, I cooked fried fish and potatoes on the stove in a frying pan. And you know, it turned out no worse. After all, fish does not need to be stewed for a long time; it cooks faster than meat, and it also absorbs the taste of gravy and spices faster. About half an hour, and a delicious roast with potatoes and fish is ready!

I have already written that for us now the most accessible and cheapest fish is fresh tuna. But instead, you can take mackerel or sea fish with white dense meat - catfish, cod, hake, etc. In general, we buy any fish that is suitable for the price and cook it into a roast.

Roast fish and chips recipe with photos

• Fresh sea fish - about 1 kg (or 700 g fillet);
• potatoes – 1 kg;
• onions (regular or purple) – 2-3 pcs;
• tomatoes – 6 pcs;
• garlic – 3-4 cloves;
• lime – 1 small;
• basil or any greens;
• vegetable oil – 4 tbsp. l;
• green chili pepper – 1 pod;
• salt, pepper, spices - add everything to taste;
• water – 2 glasses.

How to cook fish and chips roast