How to properly cook grenadier fish

You can increasingly find grenadier fillets and carcasses on sale. In Latin, the name of this fish is Macrourus, which is why it is often called macrorus. This deep-sea inhabitant of the Atlantic Ocean is also known as the rattail, longtail, hokie, and grenadier. Uncut, it looks unattractive; its overly large head and long thin tail make a repulsive impression. The product arrives on store shelves in processed form, without entrails, head and tail; longtail carcasses differ little from the carcasses of other varieties of oceanic fish. Hoki does not have a distinct specific smell, its meat is white, so working with it will not bring unpleasant emotions to the owner. Rattail meat is considered a dietary product; its liver is comparable in beneficial properties to cod liver; caviar is valued almost as much as salmon caviar. However, if you don’t know how to cook grenadier, you shouldn’t expect that the result will be a culinary masterpiece: the fillet of this fish has a special structure, and the slightest mistake by the cook will result in an unattractive white mass instead of an appetizing dish.

Cooking features

You can cook grenadier in a frying pan, in the oven or in a slow cooker quickly; no serious effort or great culinary skill is required. All you need is knowledge of cooking technology and some important points.

It is very important to defrost grenadier correctly. Any fish retains its structure better if it thaws without a sharp temperature change. Tender hoki meat is especially sensitive to such changes. It should thaw on the refrigerator shelf closest to the freezer. Once you use the microwave to defrost grenadier or put it in warm water, you are unlikely to be able to cook it, even if you consider yourself a skilled cook.
Grenadier meat is so tender that it can only be cooked at high temperatures, otherwise it will immediately disintegrate into small pieces. Not all heat treatment methods are suitable for it. You cannot stew or boil this fish, but frying and baking are ideal for it.
To fry, the pieces must be cut finely so that they fry as quickly as possible. Usually 30 seconds is enough for this: during this time you need to have time to fry the fillet pieces on both sides. Fry over high heat, placing in a hot frying pan with a sufficient amount of vegetable oil.
When baking, place the baking sheet with fish in an oven preheated to 200–220 degrees and cook for 15–20 minutes.
While cooking in the multicooker, select the “Baking” mode and set the timer for 20–25 minutes.

Fresh, stewed or baked vegetables and boiled rice are suitable as a side dish for grenadier.

Fried grenadier

Simple things…

We are having a drink in the kitchenette with our friend Stolz. It’s getting dark... We started talking about “the excessive cunning of narrow-eyed dishes.” That's why they are all so "overly cunning"??? - Stolz asks, and I tell him - Not all of them are bad, there are some very simple and quick ones, without any problems and delicious crap! “Oh, fuck it,” he says, and stealthily grabs the bottle, “they always have a lot of weird sauces, or the technology is crap, or they eat something that’s not edible at all.” So we went to the store, convincing each other of the apparent rightness, well, you yourself understand that without half a liter you can’t figure it out. In general, this is what we came up with:

Required:

1 grenadier fish , fillet (damn, it has fillets everywhere) 2 garlic, sir (by the way, Stolz cleaned it himself and I promised him to highlight the feat). 3 green onions . 4 lemon . (preferably lime) 5 sesame and soy sauces.

We create a simple sauce from lemon juice and grated garlic, we have already done this. By the way, as if on purpose, the LIME disappeared from the display cases - Oops! And there is nothing! But I wanted it with lime as it should be... - don’t care, squeeze the lemon!

Then mix a spoonful of sesame seeds with a spoonful of soybean.

Then everything happens sooooo quickly and I didn’t physically have time to film the process. The point here is that grenadier is a fish with a very low protein content, because of this it is quite problematic to cook it “out of ignorance”; undercooked fish will resemble a jellyfish in texture, and with prolonged temperature treatment it will either completely melt into jelly or once ten will lose volume and turn into a tasteless biscuit. Properly prepared grenadier pulp is slightly sweet and resembles shrimp or crabs, its texture is delicate, and the consistency is reminiscent of marshmallows. For proper cooking, you need to heat a few tablespoons of oil in a frying pan or wok until smoke appears, like a hellish flame, then fry a few pieces at a time, you can’t do it in many pieces - the frying pan will quickly give off heat, and the fillet will constantly release slimy moisture, accordingly the frying process will turn into extinguishing, but this is not acceptable. As soon as the fish hits the oil, there will be an enormous amount of splashing, be mentally prepared for this, our task is to “seal” the fillet pieces, turn the pieces with a spatula so that they are baked on all sides, then finish frying for no more than fifteen seconds on each side and remove from the pan - preparing the next batch. The result looks something like this:

We eat it with boiled rice, pinch off a piece of fish, soak it thoroughly in garlic/lemon sauce, then dip it in soy/sesame sauce and wash it down with whatever your heart desires, I would choose dry white...

I note that raw fish is not marinated or salted with anything, i.e. It is prepared “as is”, all the salty-sour-sweet-spicy tones are balanced out with sauces.

Be happy, yup! MatraZZ

How to cook grenadier in a frying pan

Compound:

grenadier fillet – 0.5 kg;
chicken egg – 2 pcs.;
sour cream – 40 ml;
wheat flour – 80 g;
salt, spices - to taste;
lemon – 1 pc.;
vegetable oil - how much will be needed.

Cooking method:

Thaw grenadier fillets. Rinse it carefully and dry it with napkins. Cut into small portions.
Squeeze the juice out of the lemon and sprinkle it over the fish pieces.
Break the eggs into a bowl, add salt and spices, and whisk.
Add sour cream and beat eggs together.
Add flour, stir until the dough has a uniform consistency, without lumps.
Pour in a spoonful of vegetable oil and stir again.
Heat oil in a frying pan.
Dip the grenadier pieces into the batter and place them in boiling oil at some distance from each other.
Fry over high heat until done: until the batter is browned.

The batter does not allow the grenadier meat to fall apart, the pieces turn out neat and appetizing. This dish can be prepared for a family dinner or a buffet table.

Macrurus fried in batter

Fish fried in batter turns out wonderful . The main thing is to fry it quickly over high heat and do not skimp on oil, otherwise it will turn into jelly. The most interesting thing is that when you cook grenadier, you don’t smell the fish at all, and the taste of the fish is somewhat reminiscent of squid.

Cooking time: 15 minutes. Number of servings: 4-6. Kitchen utensils: cutting board and knife, batter container, frying pan.

Ingredients

grenadier fillet	1 kg
egg	2 pcs.
corn poppy	8 tbsp. l.
salt	taste
vegetable oil	100 ml
pumpkin	600 g
salt	taste
parsley	3-4 branches

I previously defrosted the fish, but not completely, cut it and marinated it. I will fry the grenadier in double batter to get a thick crust. Fish and pumpkin go well together, so I will serve grenadier on fried pumpkin rounds.

Cooking steps

Wipe the fish fillet (about 1 kg) with a paper napkin.
I cut the fillet into small pieces, salt to taste, and leave for 10 minutes. At this time, I put the frying pan on heat. Beat 2 eggs, add a pinch of salt. Separately, pour 8 tbsp into a plate. l. corn flour.
I dip the fish pieces into the egg, then into the flour.
I dip the fish in the egg again and again in the flour.
Immediately fry the breaded fish in vegetable oil (100 ml) over medium heat for 2-3 minutes on each side.
I cut the pumpkin (600 g) into thin circles and coat it with vegetable oil. I grill it on both sides.
I place fried fish on circles and sprinkle with chopped parsley.

How to cook grenadier in a slow cooker

Compound:

grenadier carcass – 0.6 kg;
tomatoes – 0.5 kg;
onions – 100 g;
bell pepper – 0.2 kg;
parsley – 100 g;
lemon – 1 pc.;
sour cream – 100 ml;
vegetable oil – 50 ml;
salt, spices - to taste.

Cooking method:

Rinse the grenadier carcass, clean the inside of the film, and blot with napkins.
Cut into thin steaks, sprinkle them with juice squeezed from lemon, rub with spices, and add salt. Leave to marinate for 30-60 minutes.
Wash the vegetables.
Remove the seeds from the pepper and cut the pulp into rings 2–3 mm thick.
Cut the onion into thin rings or halves of rings.
Cut the tomatoes into thin slices.
Grease the bottom of the multicooker bowl generously with oil.
Place half of the vegetables. It doesn’t matter in what order you alternate tomatoes, peppers and onions.
Place pieces of fish on the vegetable bed.
Place the remaining vegetables on top and brush them with sour cream.
Turn on the multicooker by selecting the “Baking” program. Cook grenadier with vegetables for 25 minutes.

There is no need for a side dish for this dish; its role is played by the vegetables with which the fish was baked.

Macrurus in batter - step-by-step recipe with photos

It is believed that grenadier is a very capricious fish when cooking, but this is not so. The main thing is to take into account one small nuance - the preparation of the dish, regardless of which recipe is chosen, must be quick, otherwise the fish jelly will not be very tasty. Provided that the fish is cooked correctly, you will end up with a delicious dish with a divine aroma and incredible taste.

How to cook grenadier in the oven

Compound:

grenadier carcass – 0.6 kg;
lemon juice – 20 ml;
salt, fish spices - to taste;
vegetable oil - how much will be needed.

Cooking method:

Cut the prepared carcass into thin steaks. Rub them with spices and sprinkle with lemon juice. Marinate for an hour.
Place on a greased baking sheet. Drizzle with oil.
Place the baking sheet in an oven preheated to 220 degrees, cook for 20 minutes. If your pieces are not very thin, you can increase the time by 5–10 minutes.

Fish baked according to a simple recipe turns out tender, tasty, and dietary. This option for preparing grenadier will appeal to those who are watching their figure.

Macrurus baked in the oven with mushrooms

Compound:

grenadier fillet – 0.3 kg;
fresh champignons – 0.2 kg;
tomato sauce – 120 ml;
salt, spices - to taste;
vegetable oil – 20 ml.

Cooking method:

Rub grenadier fillet with spices and add salt. Place in a greased pan. Wait half an hour so that the fish has time to marinate.
Wash the mushrooms, dry them with napkins and cut into thin slices. Place on fish fillets.
Pour in the sauce.
Place in an oven preheated to 200 degrees and bake for 20–30 minutes.

Despite the simplicity of preparation, the dish according to this recipe turns out worthy of a festive table. You can serve it with a side dish or as an independent snack.

Macrurus baked in foil

Compound:

grenadier fillet – 0.6 kg;
champignons – 0.2 kg;
carrots – 0.2 kg;
asparagus – 100 g;
sour cream – 100 ml;
olive oil – 60 ml;
lemon juice – 20 ml;
fennel, basil, ground black pepper, salt - to taste.

Cooking method:

Divide the fish fillet into portions and marinate in lemon juice.
Peel the carrots and cut into thin strips or grate for Korean salads.
After washing and drying the champignons, cut into thin slices.
Boil the asparagus for 10 minutes in salted water, remove with a slotted spoon and let dry. Cut into small pieces.
Heat olive oil in a frying pan and fry carrots in it until soft.
Add champignons. Cook them together with the carrots until the excess liquid evaporates from the pan.
Prepare 4 pieces of foil, distribute asparagus, carrots and mushrooms over them.
Place grenadier pieces on top of the vegetables.
Salt, pepper, brush with sour cream.
Sprinkle with spices.
Wrap the fish in foil and place on a baking sheet.
Place in an oven preheated to 200 degrees for 20 minutes.