How to cook frozen fish

A good housewife will probably prefer to cook fresh fish. Yes, but the nearest supermarket is just a stone's throw away, but getting out for fishing in our hectic age is not easy. And why should we go fishing if on our only day off (some who have two days are luckier) we really want to lie on our favorite couch and finally watch our favorite TV series in peace. But where is it calm, will the hungry household give it to them? This is where we remember frozen foods and semi-finished products. After all, you can always find them in the freezer compartment of the refrigerator, but if such a delicacy is suddenly not there, quickly run to the nearest grocery store and buy everything you need to prepare a quick and very tasty dinner. And fish, as you know, is not even bad for a complete and nutritious evening meal. True, you must always remember that frozen fish must be purchased from time-tested, truthful sellers, otherwise you can grab stale goods.

If you follow the correct technique, from defrosting to serving the finished fish dish on the table, then everything will work out great, even for simple cooks.

Let's look at the stages of preparing frozen fish dishes

There are a lot of tips on how to properly defrost fish, however, they all agree on one thing. Fish like to melt slowly. Therefore, you need to defrost it either in cold salted water (God forbid, if you do this with hot water - you are taking a big risk and may end up with a flabby and falling apart fish) or in a refrigerator (not a freezer). If you do the first step correctly, your fish will retain its flavor and texture.

Cutting fish must also be approached with full responsibility. Cutting sea fish is easier and faster, but with river fish, you need to work a little (river fish, in addition to fins that need to be cut off, also have scales, and as you know, many people do not really like to rid the fish of “clothing”). Just don’t rush to throw away the cut pieces. The tail, fins and other edible parts of the fish carcass are perfect for aromatic fish ears. If you decide to throw the head into the fish soup broth, be sure to remove the gills, otherwise your soup will be bitter.

Since we are talking about the ear, we need to insert a small guide on this matter

In order for your fish soup to be aromatic and not have the specific smell of a particular fish, you need to spare no spices when cooking. At the beginning of cooking, add a whole onion and a couple of carrots, and at the end, generously season with spices that are suitable for preparing fish dishes or those that you adore. When serving, add finely chopped herbs. This will make your dish not only more healthy, but also beautiful.

Your family doesn't really like fish soup. Then pamper her with juicy and crispy fried fish. But in order for it to remain really juicy, you need to fry it for a long time on one side, but on the other side you need to cut the time in half. Then remove from the heat, but not the pan, and allow it to reach its perfect completion and retain its delicate flavor.

Fish cutlets, the taste of which we are probably familiar with since childhood (in kindergartens and schools they often served this “yummy”, however, not all children loved it), can also successfully diversify the menu of your table. In order for the cutlets to please you with their extraordinary taste and unsurpassed tenderness, you need to use our grandmothers’ recipe and when processing fish in a meat grinder, add about 1/4 of the total mass of fresh lard. And then the dryish cutlets will acquire a unique taste and softness.

But many families love baked fish dishes, and, as they say, they are not ashamed to serve them to guests. Any fish in sauces is good (any kind - sour cream, mayonnaise, mustard-honey, fruit, etc., whatever your heart desires). When baking any fish in sauce, it is important to remember that you need to set the oven to high heat, then a delicious “golden” crust will appear on the surface of your dish. Those who eat this culinary masterpiece will simply lick their fingers and ask for more.

For especially special moments in your life, many housewives prepare fish aspic

Good aspic is made from fatty fish. It would be nice to get fresh river fish, such as pike perch, silver carp, grass carp and others, but it is still better to take large fish for preparing jellied fish. And secondly, I’m not bony. By the way, frozen will also work. A wonderful aspic will be made from fatty sea species, such as mackerel, hake, sardine and many others, listing which will take a lot of your precious time when reading.

What and how to cook is decided by each individual. The main thing is to cook with love, from good products and for the health of everyone who wants to taste delicious dishes from fish that was first frozen.

Subscribe to our channel on Telegram

The nuances of boiling fish

Of course, when boiling bream, mackerel or some delicious type of fish, there are specific features and recommendations, but there are general nuances for preparing a boiled product:

Products with a delicate, unexpressed taste are not recommended to be richly flavored with seasonings and spices. It is enough to put white roots (parsley, celery) into the broth and add salt to the finished dish.
But bream, carp or silver carp should be seasoned with pepper, bay leaf, carrots and onions. The already rich taste of meat will become more spicy and pronounced.

Fish that initially has an unpleasant odor can be saved with cucumber brine. Just add a little liquid to the broth during the cooking process.
If for some reason the finished product does not need to be served yet, it can be left in the broth, however, no more than half an hour.

The broth remaining after cooking the products can be strained several times until transparent, frozen and later used in making sauces. Just before pouring it into molds, you should add a little salt to the liquid.

https://youtube.com/watch?v=z703sIrBO1g%3Frel%3D0

How to freeze fish dishes

The diet of any person, especially a child, should include fish dishes. But, unfortunately, it is not always possible and time to buy quality fish. Therefore, freezing will come to our aid. If you are lucky enough to purchase fresh fish of 3 kilograms or more, make the most of it: prepare several dishes and semi-finished products so that fish dishes are always at hand.

It is imperative to prepare fish dishes from fresh fish of good quality.

If you are going to freeze raw fish steaks with vegetables or other fish dish without heat treatment, then the fish must be 100% fresh, not previously frozen.

Is it possible to freeze cooked fish?

If you have cooked too much fried fish, do not throw it away.

Is it possible to freeze cooked fish:

Since the product is perishable, the freezing process is quite acceptable. For these purposes, it is necessary to place the finished pieces in a bag and remove the air if there is a vacuum package. If you don’t have it, foil or a regular bag or freezer containers will do just fine.
Frozen fish can be stored in the freezer for 3 to 6 months. It is recommended to defrost it by slowly thawing, or stew it in sauce. Fried fish can be supplemented with tomato sauce.
To do this, place the fish in a frying pan, pour in a mixture of tomato paste, water and sugar, add chopped onions and carrots. Simmer over low heat for about 20 minutes. You can add sugar and salt to taste.

Ready dish

What to cook from frozen fish? Favorite recipes

Fish meat has excellent taste and delicate texture. It lends itself easily to various culinary processing. The components are much more easily absorbed by the human body than proteins and fats of meat. It is important to choose quality fish for cooking. Frozen gills are paler and the eyes are slightly sunken. If the fish was frozen fresh, then after thawing its properties are restored. With repeated freezing, this tendency is not observed. Stick a heated knife into the fillet: if an unpleasant smell appears, then the product is stale.

The benefits of fish

Fish is a source of high-quality protein and is quickly absorbed by the body. If it takes about three or four hours to digest the meat, then the fish will “dissolve” in two. Therefore, it is recommended in dietary nutrition even for evening meals. Proteins keep you feeling full for a long time. The brain “gives a signal” not to store anything on the sides or butt.

I think many people have heard about the longevity of the people of Japan. They have virtually no problems with the thyroid gland. Excellent vision and smooth skin last until old age. Just look at the photo - cheerful, youthful people. Scientists have found that the cause of health was the consumption of large amounts of sea fish. The composition of your favorite product includes the following benefits:

fatty amino acids Omega-3, Omega-6;
vitamins A, D, group B;
phosphorus;
zinc;
iodine;
calcium.

Regular consumption of seafood reduces the risk of heart disease. The pressure stabilizes. The functioning of the immune system and brain improves. If you don’t want to suffer from dementia in old age, eat fish.

Iodine - saturates the thyroid gland, which has a huge effect on calorie burning and metabolism

Omega-3 fatty acid is a very healthy thing. Without it, the synthesis of other substances in the body is impossible. It maintains normal sensitivity of nerve fibers and participates in muscle contraction. The presence of beneficial Omega-3 acids will have a positive effect on hair, skin, and nails.

Proper defrosting of fish

Fresh fish is better than frozen fish. But it is not always possible to use only it. Many people are concerned about the question: “How to defrost fish correctly so that it retains its density and taste?” As a rule, this process is carried out illiterately. Since the product is simply placed in the sink or plate. Often such fish contains an excess of ice. When it melts, it absorbs it into itself. This leads to loss of elasticity and deterioration of properties.

Is it possible to fry frozen fish without defrosting?

There are several diametrically opposed opinions regarding whether it is necessary to defrost fish before cooking or not.
It all depends on the method of its preparation and heat treatment. You can fry frozen fish without defrosting or not:

It is best to defrost the fish first, by slowly thawing it on the bottom shelf of the refrigerator. However, this option is not always available and is not suitable for all types of fish.
If you are going to cook boiled fillet, or bake it in the oven, in foil, then pre-defrosting is not necessary. However, if you plan to fry fish or stew it in gravy, it is recommended to defrost it.
The ideal defrosting method is the thawing method in the refrigerator, or using cold water. To do this, you need to place the fish in a bag, tie it carefully so that no water gets into it. Place in a container of cold water and change it when it becomes ice cold.

Ready dish

Preparing fish for cooking

Let's say our product has already thawed. How to properly defrost fish was described above. Now we’ll tell you how to properly and competently organize the preparation stage.

It's really simple. First, the scales are cleaned. If necessary, the skin is removed, the entrails are removed, and everything is washed. To make it easier to clean the scales, the fish should be wet. It needs to be placed on a cutting board and held by the tail. With the other hand, using a knife or a special grater, remove the scales. When the fins are large and spiny, they are removed before cleaning by making cuts on both sides. If they are soft, they are simply cut off with scissors.

When a fish has no scales, but has very thick skin, some people remove it. This is also done with old large fish. If necessary, you can use a knife to separate the skin from the meat. After cleaning, the fish is gutted. To do this, an incision is made on the abdomen. Then, using the tip of a knife, you need to pull out the contents so as not to damage the gallbladder. If you cook it with the head, then the gills must be removed.

When all stages of preparation have been completed, the question naturally arises, if a dish has not yet been chosen: “What to cook from frozen fish?” This product can be boiled, stewed, fried or baked. In addition, you can make a side dish for the fish separately. Fresh, salted, pickled cucumbers and tomatoes, and various salads go great with it. Red sauces go well with fresh fish, and spicy ones with oily ones.

Is it possible to defrost fish in the microwave?

The best way to defrost any type of fish or fish product is to defrost it in the microwave. This method can be used for whole carcasses, minced meat, and fillets.

To defrost fish or semi-finished fish products in the microwave, place the frozen food in a container designed for use in the microwave and select the desired mode. In order not to spoil the fish, the defrosting mode should always be selected taking into account the type of product and its weight. Defrosting will be more even if you periodically remove the fish and turn it over.

The only drawback of this defrosting method is that the size of the microwave does not always allow for defrosting large fish carcasses.

Recommendations

There are some useful tips from experienced chefs that will help make your dish as tasty and juicy as possible:

Thawed fish has a fresh smell. If it is sour or ammoniacal, the product is spoiled.
After proper defrosting, elasticity is maintained.
You need to purchase a quality product. There should be a thick layer of fresh ice around it. Then you will get delicious frozen fish dishes.
You cannot defrost it in hot water.
You cannot freeze the product several times, as all its beneficial and nutritional properties are lost.

Options for boiled fish dishes

Fish can be eaten either cooked or used to prepare various tasty and satisfying dishes. This is a very useful product that should be used regularly when cooking.

Jellied

Fish aspic is prepared from any variety. Both sea and river species are suitable. However, it is better to choose large and non-bony varieties. Most often, pike perch is chosen for cooking. This is both a tasty and budget option.

To prepare the aspic you should take:

1.5 kg pike perch;
1 carrot and 1 onion;
1 lemon;
10 black peppercorns;
3 tbsp. gelatin;
salt to taste.

The scales are removed from the pike perch and the fins are cut off from the head. Remove all the insides and wash it. The fish is cut into portions and separated from the bones. The fillets are placed in a pan and filled with cold water. The recommended amount is about 1.5 liters. Place the container on medium heat. Peeled onions and carrots are also sent there.

The pike perch is cooked for about 20 minutes. It is important to monitor the pan all this time and periodically remove the foam. At the end of cooking, spices are added to the liquid.

Gelatin is poured into 100 g of hot water and left to swell. The broth is filtered through a sieve. The gelatin mass is poured into it and mixed thoroughly. If it does not dissolve well, then the broth is heated.

You can use muffin tins as a form for the filling. Sliced fillets are placed in them. Pour broth with gelatin on top. The container is sent to the refrigerator to harden for 8-9 hours.

Cutlets

The recipe for boiled fish cutlets is especially recommended for those people who want to get rid of extra pounds. The finished product has low calorie content and has a pleasant taste.

To prepare, you need to boil 2 pollock and some rice. 1 onion is peeled and passed through a meat grinder along with other products. Spices are added to the mixture. The cutlets are dredged in flour and fried in a frying pan. You can do this by adding oil or water. An excellent dish to diversify your diet. Useful for both adults and children.

Salad

The boiled fish salad recipe can be used both on weekdays and holidays. The best option is Poseidon salad. To prepare it, you can take any type of fish. In any case, the salad will turn out tasty and juicy. To prepare it, take:

500 g boiled fish fillet;
5 boiled chicken eggs;
2 onions;
a little olive oil, vinegar;
sugar and salt.

Cut the cooled fillet into small pieces. Cut the eggs into small cubes. Mix all ingredients. Marinate finely chopped onions for 10 minutes in vinegar and sugar with added water and add to other products.

Season the salad with mayonnaise or olive oil. Add salt to taste.

Recipe for cooking in a slow cooker

Every housewife thinks every day about what to cook. Frozen fish can be used to make various delicious dishes. They can also be made in a slow cooker. The advantage of using this technique is that there is no need to monitor the process. It also comes with a grate that allows you to steam food. This method preserves a lot of goodness in the fish. This diet is especially recommended for those who watch their figure and prefer healthy food.

How to cook steamed fish in a slow cooker? There are several great options. They are suitable both for meeting guests and for dinner with the family. Dishes made from frozen fish in a slow cooker turn out tasty and healthy. For example, steamed red fish. To prepare it you will need:

400 grams of red fish carcass;
50 grams of low-fat mayonnaise and sour cream;
150-200 grams of hard cheese;
salt, pepper to taste;
hops-suneli optional;
0.5 liters of water.

Choosing what to cook in

You can cook fish not only on the stove. You can use for this purpose, for example, a slow cooker or a double boiler. The easiest way to boil fish is in a pan on the stove. To do this, put it in a container, put it on fire, add spices and wait the right time. Before cooking, the fish must be cleaned of husks and entrails.

In a slow cooker

You can cook fish in a slow cooker by steaming or in water. For steaming, the product is placed in a special container. You need to pour water into the multicooker bowl itself to the bottom mark. Place a steaming container on top, close the lid and cook for 20 minutes. Time may vary depending on the variety chosen.

It's even easier to cook fish in the bowl itself. To do this, pour water into a bowl and send the fish there. Boil the product using stewing, baking or frying mode. Recommended time 20-40 minutes. The broth will be richer if you add enough water to just cover the surface of the pieces.

In a steamer

Before you start cooking fish in a double boiler, be sure to salt it and sprinkle it with juice. This will help it keep its shape and not fall apart when steamed. If you choose a frozen product, you need to cook it for 5 minutes more.

When preparing portioned pieces, steaming for 10-15 minutes is sufficient. If you want to cook the whole fish, the time can be increased to 40 minutes.

To steam fish, place it on the steamer rack. The appliance is closed and cooked until fully cooked.

For a couple

To steam fish, you don’t need to have a steamer or slow cooker. Sometimes it is enough to have a regular stove. To cook fish in this way, you need to choose a deep pan and pour water into it. Place a metal colander on the pan. It is in it that portioned pieces or, for example, fish cutlets are laid out.

If you want to cook fish with a side dish, but the colander has large holes, then you should lay several layers of gauze on top of it.

For successful cooking, water is first brought to a boil and then reduced. If necessary, add water to the pan.

Steamed pollock

Fish is healthy for humans, so there are many recipes for its preparation. Pollock will also do. All that remains is to find out how to cook the fish. Steamed in a slow cooker, this product turns out tasty and healthy. For this you will need:

1-2 pollock carcasses;
one apple;
onion – 1 piece;
salt, pepper to taste;
lemon juice – 1 tbsp. l.;
water for steaming;
olive oil – 1 tbsp. l. optional.

A piece of foil is placed in the basket so that the fish simmers in its own juice. In a slow cooker, you can simultaneously boil a side dish - under the fish. If there is not enough time, then you need to extend it by first removing the main product. It takes twenty minutes to cook the fish.

How to choose a healthy and tasty product

You can buy steaks, fillets, and whole fish carcasses frozen. They are offered with or without glaze, subjected to shock freezing. Modern commercial fishing technologies make it possible to properly freeze the catch:

first, the carcasses are cooled to 0°C;
then transported to the refrigerator for blast freezing at -40°C.

The cold seals moisture in fabrics, preserves their structure, and allows you to get rid of the port smell characteristic of many Soviet-era dishes. Pollock and flounder no longer smell of silt, nets, or salted barrels. The high-quality fish assortment smells of sea freshness and its natural aroma.

To buy high-quality fish, experts recommend paying attention to several signs:

Packaging integrity
. It is preferable to take chum salmon, sockeye salmon, and salmon in packages rather than in bulk. The packaged product contains information about the manufacturer, date of catch, storage duration, weight, calorie content. To clarify information about loose goods, you need to ask the seller for documents for the entire batch and demand quality certificates. Otherwise, you can buy artificially colored fish instead of red ones, which have an expiring date;
Appearance of the carcass
. Fish with intact skin and straight fins were stored and transported correctly. A careful attitude indicates compliance with procurement and sales technologies. Twisted carcasses with dents and tears in the skin indicate a violation of the temperature regime. The pieces will likely be watery or too dry during cooking and will not hold their shape.
Supplier reliability
. It is advisable to purchase healthy protein products only from certified brands that have a large specialized range. They value their reputation and care about the conditions for selling goods.

How to fry and salt correctly?

What to cook from frozen fish? You can, for example, fry steaks. To preserve juiciness and taste, you need to fry the fish longer on the first side. The next side takes half as much time. It is recommended to remove from the heat a few minutes before cooking, since in a hot frying pan the product will cook on its own, while maintaining tenderness.

The fish does not have to be fried in pieces. You can make juicy cutlets from its meat. However, remember that the product quickly loses liquid. To ensure that the cutlets remain nutritious, the meat is passed through a meat grinder with breadcrumbs. They absorb and retain juice. Simple bread is not suitable for this - just dried pieces. This way the cutlets will come out very juicy, tasty and healthy.

As for salting, there is also nothing complicated here. As a rule, the product is salted before cooking. For this purpose, the fillet is wiped on all sides. The disadvantage of this method is that only the top layer is salted, especially for large pieces. You can’t use a large amount of salt at the same time - it’s so easy to overdo it. Fish meat absorbs liquid well. Therefore, to salt it, you can put pieces of it in salted water for a few minutes.

How to defrost fish in a water bath

If you need quick defrosting within 30-60 minutes , you can defrost the fish using warm air. Water bath defrosting is a good alternative to liquid defrosting. The exposure temperature will not be too high, so the fish fillet will not lose its taste.

Defrosting fish is simple and convenient. Place a large pot of water on the stove. As soon as the water boils, reduce the heat as much as possible. Place a colander on the pan, and place a small container with fish in it. Please note that the fish should not come into direct contact with the steam, so you cannot put it directly in a colander.

Turn the fish fillets periodically. This will ensure even defrosting on all sides.

Soup recipe

Rich frozen fish soup has a delicious taste and aroma. We offer you a recipe using salmon. It is best to purchase fish whole so that you can cook a rich broth from the head, tail and fins. Frozen fish is also suitable for its preparation. Required:

whole salmon – 1 kg (frozen);
pearl barley – 80 grams;
one onion;
carrots and parsnips - 1 each;
bay leaf, peppercorns.

Before cooking, you need to defrost the product in accordance with the rules written at the beginning of the article. The fish is washed well, the gills are removed, and the fillet is again thoroughly rinsed. After this, you need to cut off the head, tail and fins. Then the frozen fish fillet is separated from the bones and put aside. Everything except the meat is placed in a pan and filled with two liters of water. After boiling, the contents should be simmered for 40 minutes over low heat.

The broth is filtered and put back to boil. Now you should add the salmon fillet, bring to a boil and reduce the heat. The previously soaked cereal is added to the pan. The carrots, parsnips and onions are then washed, coarsely chopped and followed. The contents should boil again. Next, cook everything over low heat for 20 minutes. At the end, add bay leaf and pepper. Salmon soup is ready! It needs to sit a little before serving. The salmon should be divided into portions. If desired, add a sprig of parsley or dill, as well as a spoonful of vegetable oil, to the bowls of soup.

Boiling fish: classic recipe

To prepare boiled fish according to the traditional recipe you will need:

fillet of flounder or tilapia;
salt, black pepper;
vinegar or juice of half a lemon;
garlic;
bulb;
carrot.

Fish fillets are washed in running water. Place in a saucepan. Pour in cold water so that it covers the fish, add finely chopped onion and carrots, and place on medium heat. The broth should boil moderately, then add 1 teaspoon of salt and 1 tbsp. spoon of lemon juice. Cooking time is calculated based on the weight of the fish, on average it is 5 minutes. for every 500 g. As soon as the fish is cooked, it is served to the table with a side dish of vegetables or rice.

To cook pollock soup, you need to take:

1 kg of fish;
6 pcs. potatoes;
2 pcs. medium sized carrots;
1 onion;
bay leaf, parsley root, allspice, herbs;
salt.

Prepare according to instructions:

The fish is cut and the giblets, fins, head and tail are removed.
Place the broth on medium heat to simmer; when boiling, add salt, onion, pepper, and bay leaf. Cook for about 15 minutes.
The potatoes are washed and cut into cubes.
Wash the carrots and parsley root and chop into strips.
Fresh greens are finely chopped.
Take the fish, onion, bay leaf out of the pan, and strain the broth.
Add potatoes and cook for seven minutes. Then add carrots, parsley root, fish, disassembled into pieces.
Cook for about 20 minutes, add salt if necessary.

You can also add cereals, such as rice or wheat, to the soup.

Chum salmon baked in the oven with vegetables

A very popular recipe. You will need:

frozen chum salmon fillet – 300 grams;
zucchini - 1 piece;
red and yellow pepper - one piece each;
onion - one head;
celery – 1 stalk;
garlic – 2 cloves;
salt, pepper to taste;
vegetable oil.

Vegetables and celery are cut into small cubes, garlic - into slices. Place onions and garlic in a heated frying pan. They are fried until transparent. Next, add the vegetables and fry for another two minutes, no more. Now you should add salt, pepper and your favorite herbs to the vegetables.

After defrosting, the fillet is cut into portions and placed on foil greased with vegetable oil. Steaks need to be salted and peppered. Carefully place vegetables on top of each piece of fish, wrap it in an envelope and put it in the oven to bake. Cook at 200 degrees for 25 minutes.

Cook the fish in parts

Fish can be cooked either in parts or whole. The time and methods of preparation directly depend on this. Preparing portioned pieces is simple and quick.

Fillet

Boiled fillet is an excellent dietary product. To prepare fish in this way, you need to fillet the fish and cut it into portions. You need to make several cuts on each piece. This will prevent the product from being deformed.

Place the pieces, skin side up, in a single layer in the pan. Hot water is poured there so that it is 3-5 cm above the level of the fish. Bay leaf, salt and parsley root are added to the water. Periodically you need to remove the foam from the broth.

The fish can be kept in the prepared broth for no more than half an hour. That is why it is advisable to start cooking shortly before serving.

Caviar

Boiled fish roe is not often prepared by housewives. This dish is popular in Georgia. There, caviar is prepared with bread crumb. To do this you need to take a deep pan. Finely chopped onions, caviar and crumbled bread pulp are placed in it. The products are filled with water and cooked for about 10-15 minutes.

Milk

It is most preferable to choose salmon milt for cooking. They are the ones that turn out to be the most delicious, but if desired, other varieties can be used.

To cook the milk, place it in salted water. They are cooked for 8 minutes after boiling. Before cooking, milk must be thoroughly cleaned. All excess films must be removed. The milk is served or used to prepare other dishes after it has cooled completely.

Other parts

The head of the fish can be used to prepare a rich, tasty broth. It needs to be processed before cooking. The eyes and gills should be cut out. The head can be boiled whole or cut into several parts if it is large. Before cooking, it is scalded with boiling water.

The heads are placed in boiling salted water. You need to remove the foam from the surface. Additionally, you can add bay leaves and parsley to the water. The head is boiled for an hour over low heat. You can cook bellies and tails in the same way.

Fried capelin

For this delicious dish you need the following ingredients:

capelin - 1 kg;
lemon - 1 piece;
salt, pepper, vegetable oil to taste;
flour - 100-150 grams.

When the fish is small and frozen, it is recommended to cook it in a frying pan. To do this, wash it, dry it a little, and season with lemon juice. Then the flour is mixed with spices and seasoning, and the fish is rolled in it. Afterwards, place it on a greased baking sheet and place it in a preheated oven. The dish is prepared within 20 minutes.

This is just a small part of what can be prepared from frozen fish. If you follow the defrosting and cooking technology correctly, you will get delicious dishes with a pleasant aroma and excellent taste.

How to grill?

Red fish steaks are best suited for cooking over charcoal. They have sufficient fat content, and during the cooking process they acquire a smoky aroma and a beautiful pattern on the surface. The steaks are first defrosted, dried with a towel, and seasoned with salt. Fry on both sides for no more than 5-6 minutes. Serve with fresh or grilled vegetables. For the marinade, use soy sauce, citrus juice, a mixture of aromatic herbs, and garlic, as in the recipe for making coho salmon steaks.

Fish fried in a pan with cheese

List of required products:

Fillet of hake, tilapia or pollock, or any other favorite fish, but not fatty – 700-900 gr.
Any hard cheese, Russian is perfect - 200 gr.
Eggs – 3 pcs.
Salt and pepper – 1-2 pinches each.
Flour – 1.5-2 tablespoons.
Oil for frying.
Any spices you like according to your taste.

Cut the fillet (take fresh, be sure to defrost frozen, squeeze it out of the water with your hands) into pieces that are not too small, add salt, pepper, and sprinkle with any spices you like.

In a separate small deep bowl, beat the eggs, adding a spoonful of cold water.

Grate the cheese using a fine grater, mix it with the egg, add seasonings (you don’t have to add them).

Heat the oil in a frying pan; there is no need to reduce the heat, it should be above medium.

Take each piece one by one, roll in flour, and then in the cheese-egg mixture, place in a frying pan.

With garlic sauce

To serve whitefish fillet in a spicy garlic sauce, you need to prepare a few ingredients and spend a minimum of time. And the result will exceed all expectations.

Main components of the oven-baked fillet recipe:

Whitefish – 2 medium-sized pieces
Onions – 4 pcs.
A bunch of chervil, if you don’t have it, can be replaced with dill - 1/2 of a bunch.
Flour – 70 g.
Butter – 100 g.
Parsley – 1 bunch.
Sour cream – 500 ml.
Garlic – 1 head.

Calorie content of 100 g of whitefish fillet baked in the oven is:

Calorie content – 191 kcal.
Proteins – 17 g.
Fats – 6.2 g.
Carbohydrates – 4 g.

Step-by-step process for cooking fish in the oven:

The fish must be prepared - gutted, cut off the tail and head. Cut into pieces.
Chop the onion as thinly as possible.
Wash and dry all greens.
Place the fish pieces in a fireproof dish in which the dish will be baked.
Melt a little butter in a frying pan and first fry the onions and chopped garlic.
After they become soft, put chopped greens there. Add salt and simmer for 2 minutes. Pour sour cream into it and continue stirring.
Immediately sift the flour and stir vigorously so that no lumps form.
Pour the resulting sauce over the fish. Place the pan in the oven, which has been preheated to 200°C and bake for 20-25 minutes.

Frozen pollock fillet in briquettes with cheese in the oven in ceramic pots

I decided to prepare it in disposable molds, it’s even more convenient, because you don’t even have to wash the dishes afterwards.

I prepared part of the dish in ceramic pots, it turns out equally tasty, and most importantly, no one will guess that this dish is made from cheap fish.

Ingredients:

500 grams pollock fillet
3 large tomatoes
150 grams mozzarella
1/2 tsp. dried ground thyme
1/2 tsp. dried ground basil
juice of half a lime or a third of a lemon
100 ml cream -15%

Cut 500 grams of pollock fillet (I have it pressed in a briquette) into convenient pieces, not very large, but you don’t need to chop too much either..

3 large tomatoes need to be finely chopped, preferably the meatier ones.

Combine everything in a deep bowl.

Add half a teaspoon of dried ground thyme and the same amount of basil.

Then grate 150 grams of mozzarella on a coarse grater and add to the rest of the ingredients.

Add the juice of half a lime or a third of a lemon to the total mass, and also add salt to taste.

Mix everything well.

Place the molds on a wire rack or baking sheet; I used disposable and ceramic ones.

We fill them completely with the prepared mass.

Add 1 tablespoon of cream there, at least 15% fat, I used 20%.

Bake at 180 degrees for 25 minutes, 5 minutes before the end of cooking, sprinkle with grated cheese on top, I used Parmesan.

With olives

An original recipe with a unique taste and aroma can be made from any white fish (cod, hake). To prevent it from being too dry, it should be baked with additional ingredients - vegetables and olives.

Ingredients for the oven recipe:

Cod fillet – 1 kg.
Carrots – 1 pc.
Lemon – 1 pc.
Garlic – 2 cloves
Petiole celery – 2 pcs.
White wine – 200 ml.
Potatoes – 500 g.
Tomato paste – 2 tbsp.
Olives – 150 g.

The calorie content of the recipe with pike perch fillet in the oven is:

Calorie content – 120 kcal.
Proteins – 15 g.
Fats – 3.1 g.
Carbohydrates – 1.9 g.

Step by step recipe:

Wash and dry white fish fillets. Sprinkle with lemon juice.
Cut the carrots into halves. Onion - in half rings.
Grind the garlic with a press.
Peel the potatoes, cut into thin slices.
Crush the olives, if they have a pit, with the flat side of a knife, leaving only the pulp. If the shepherdess has already been removed from them, you can cut them in half, or you can leave them whole if you wish.
Prepare a baking dish. Place potatoes on the bottom, which should be pre-mixed with tomato paste.
The fish is placed on top. Vegetables and olives on it. Salt and pepper everything, pour in white wine and place in the oven for 25 minutes to simmer. The temperature should be about 200°C. How much it takes to fully cook depends on the potatoes. It should become completely soft. But the oven cooking time used in the recipe should not be less than 20 minutes.

Delicious fried fish - simple recipes for frying fish in a frying pan

Tastyly prepared fried fish is a desirable product in the human diet, and even though many people do not consume it so often due to its high cost (some varieties are quite decent), nevertheless, almost everyone has seafood on their menu, but I think we definitely buy river products, or like me, we catch it ourselves.

They prepare fish both on ordinary days and for the holiday table, and if previously fish soup and various soups were mainly made from fish, today it is fried, boiled, stewed, baked in batter, grilled, deep-fried and over the fire and cooked with marinades.

There are a great many recipes for preparing this product, but I decided to talk about the simplest way to cook fish and tell you how to deliciously fry different varieties in a frying pan.