How to deliciously cook burbot in a frying pan

Fried burbot - recipes for cooking in a frying pan

Burbot is found in fresh water bodies and has a special taste and smell, and its thick skin is covered with a layer of mucus. When you cook fish in a frying pan, you will get delicious, juicy pieces that will flake into bite-size pieces. For frying, you need to choose a fresh, large carcass, preferably recently caught.

How to select and prepare fish for frying

Frozen or not very fresh fish will turn out tasteless when fried, and small specimens will be dry. Therefore, you need to approach the choice of product responsibly.

When purchasing you need to pay attention:

for the freshness of burbot. The meat should be elastic, the gills bright red, the eyes transparent, the smell fresh;
If the fish is packaged, you need to look at the expiration date. Such a carcass should be smooth, without visible damage, with a shiny skin.

Burbot cleaning

Before starting the cooking process, the product must be prepared. This fish has no scales, but it is covered with a dense layer of mucus, which must be removed before it can be fried even with the skin on.

There are several cleaning methods:

using a knife and warm water. Starting from the tail and moving towards the head, use a sharp knife to carefully scrape off the mucus under running warm water;
using rock salt. Taking in your hand as much salt as you can fit, rub the skin of the fish until the mucus completely disappears.

Since some recipes are designed to cook fillets without skin, you need to know how to remove it. To do this, cover the cutting board with paper so that the carcass does not slip and then perform the following steps:

Using a sharp knife, cut the skin in a circle behind the head and gills;
firmly grasp the skin with a strong movement and sharply pull it off the entire carcass.

After complete cleaning, you need to make an incision on the abdomen from the tail to the head and carefully, so as not to damage the bile bladder, remove all the insides. There is no need to throw them away. Later we will also fry the liver, milk or caviar very tasty. Then you need to remove the head and divide the fish into portions. Now you can get started and learn how to fry burbot in a frying pan.

Classic recipe for fried burbot in a frying pan

Using this recipe you can cook burbot with skin. The result is dense fish pieces with a crispy crust and a pleasant aroma. The recipe for frying burbot in a frying pan is quite easy and does not require much skill and effort, and only takes 30 minutes.

Burbot 2 kg
Wheat flour 100 gr
Potato starch 2 tbsp
Refined vegetable oil 50-80 ml
Salt, pepper, spices - to taste

Preparation

Burbot must be purchased fresh. If you are lucky enough to catch the fish yourself, then you can partially get rid of the mucus that covers the top of the carcass by thoroughly rubbing it with a snowball.

Before frying, you need to turn on moderately hot water in the kitchen and clean off the remaining mucus under it with a knife. Movements are made in the direction from the tail of the fish towards the head. The skin should take on a light gray tint. Peeling or leaving is a matter of preference and also depends on whether the recipe calls for it or not.

Tip: If the skin will be removed from the burbot, an incision is made near the fish head using kitchen scissors or a knife.

After rinsing the burbot under the tap, dry it with a napkin. Cut the belly lengthwise, gutting it; the liver and caviar are not thrown away, but are later fried separately. The pits are also removed during the cleaning process.

You can find a frozen product on the counter, or, having bought a fresh one, put it in the freezer for a while. Thaw the burbot in a plastic bag by placing it in warm water.

Before you start frying the prepared fish, it is cut into portions 5 to 7 cm thick with a thin, sharply sharpened knife.

It is best to wipe the burbot fillets with salt and pepper immediately after cutting, placing them on a plate on the refrigerator shelf for 30 minutes.

You can fry river fish to get an incomparable fragrant dish in a slow cooker. In addition to a kilogram of burbot, you will need the following ingredients: 4 tbsp. l. flour, 6 tomatoes, half a bunch of parsley, a little salt, ground black pepper and refined vegetable oil, a package of mayonnaise, 300 grams of hard cheese.

Separating the meat from the bones. The head, fins on the sides and tail are left for fish soup. The liver, called maksa among fishermen, can be boiled in the ear, or fried with fillet or as a separate dish.

So that the burbot is salted from the inside and does not have a bland taste, it is salted after cutting into pieces. Oil is poured into the multicooker bowl and the “Frying” mode is turned on. Each fillet piece of burbot is rolled in flour and placed in a bowl.

The product should be fried on both sides until browned. Having pulled out the burbot, lay it out on a wide plate. Tomato slices are placed on top. Sprinkle with salt and pepper. Then mayonnaise is spread on the tomatoes or a sauce mesh is made. Grated cheese is sprinkled on top of the casserole. The product is transferred back into the bowl, it must be fried on the “Baking” mode for 15 or 20 minutes, the lid must be closed.

How to deliciously fry burbot in a frying pan

Hello friends. We have already managed to catch burbot. All that remains is to prepare it. Today we will fry it. Burbot Nalimych is delicious in all forms. They cook fish soup with it, prepare “stroganina”, I know people who like dried fish. But the most delicious, finger-licking dish is when you manage to fry burbot in a cast-iron frying pan. Precisely on cast iron .
Only on it does the fish become royally cooked. What we need:

Fresh burbot. The size does not play a special role, but preferably cutlet size - three kilograms.
Onion. A couple of large onions will be enough.
Salt pepper.
Flour.
Unrefined sunflower oil.

How to clean burbot

Before frying burbot, of course, you need to clean it. Burbot is a “snotty” fish. Mucus doesn't add any flavor. I usually carry out the first stage of cleaning while fishing. I thoroughly wipe the fallen fish with snow. Take my word for it. If you devote time to this event, then at home you will need to stand over the sink much less.

At home, we take a knife, open the hot water (so that the hand can endure it, we don’t need boiled burbot) and begin to hide it from the tail to the head. While removing any remaining mucus. The skin becomes light gray.

Removing the skin from burbot, as recommended by “experienced” chefs, is a mockery of the taste of the fish. Fried skin is the most delicious.

Cleaned - cut into pieces. Rub a little with salt. You don't need a lot of salt.

What to do with the liver ? We call it “maxa”. Many chefs add maxa to the frying pan after the burbot. I prefer to cook it in my ear. With a green onion in the ear, maxa is very tasty.

Let's start frying burbot

While the chopped pieces of burbot are on a plate at room temperature (you can place them in a colander) and excess moisture is slowly leaving the fish, put a frying pan on the stove, pour in unrefined oil so as to hide the bottom, and wait until the oil heats up.

You can check the quality of oil heating in a simple way. Just drop some water. If everything is in order, you will hear a pleasant hissing sound.

Dredge the burbot pieces in flour and place them in a frying pan. It should not be placed very closely.

You can add the onion, cut into rings, at the beginning of frying; if you like the crunchy sound, you can add it before putting the burbot in the frying pan. Then the onion becomes tender.

Next, cover loosely with the lid and leave the burbot to fry. Looking periodically. The coals in the frying pan will mean only one thing - there is no burbot, it’s time to go fishing again.

Fry the fish on each side until crusty. The fish meat is tender and does not take much time to fry.

If the first batch is ready, put it on a plate, cover it with a lid or another plate, and send the next batch to fry. Thus, in a short time, we manage to fry burbot and shake up a glass of aromatic moonshine.

It is better to use crushed potatoes as a side dish. Pasta and cereals are a catering canteen. In principle, fried burbot copes well with the role of an independent dish. But greens are a must! You can even squeeze a little juice out of the lemon.

Delicious burbot dishes at home

One of the most delicious and popular dishes in Russia is fried burbot. This river fish is well caught in winter, but in summer it lies on the bottom or gets stuck under snags and is extremely difficult to catch.

There are practically no bones in burbot, and the meat, in turn, is very fatty and sweet.

Cleaning burbot is a pleasure, since there are no scales.

What should you do before preparing fried burbot?

Before the cooking process itself, it is necessary to prepare the burbot. First you need to buy fresh fish from a trusted place.

And liver is generally a very popular fish product.

Cut the carcass into the desired pieces, rub it with salt and put it in the refrigerator for 30 minutes.

And after this you can start preparing a variety of dishes.

Burbot soup

The best burbot fish soup is from late December to early February, when fish spawn. At other times, it is better not to touch your ear. For cooking, it is better to take burbot with milk.

Ingredients:

burbot - 1 pc. (500-600 g)
flour - 2-4 tbsp. spoons
egg - 1 piece
onions - 2 pieces
allspice peas - 5-7 pieces
bay leaf - to taste
carrots - 1 piece
parsley root - 1 piece
ground black pepper - to taste
capers - 1 tbsp. spoon
butter - 1 tbsp. spoon
olives - 10 pieces
lemon - 1/2 piece
water - 2 liters

Preparation:

Gut the burbot, set aside the milk and liver.
Carefully remove the skin. Separate the pulp from the bones and place it in a bowl.
Place the head, bones, tail and fins of the burbot in a saucepan, add 2 liters of cold water and bring to a boil.
Add the whole onion, bay leaf, peppercorns, chopped carrots and chopped parsley, cook for 15-20 minutes.
Strain the broth into another saucepan.
Pass the burbot pulp through a meat grinder.
Add flour, egg, salt and pepper, mix well.
Form a 3 cm thick roll from the resulting mass and place it in boiling broth for 5 minutes. Then remove, cool and cut into slices.
Add milk and burbot liver to the broth, cook until tender.
3 minutes before the end of cooking, add slices of fish pulp, capers and butter to the pan.
Pour the fish soup into bowls, add olives and garnish with lemon slices.

Roast burbot

Here is a simple recipe for making roasted burbot. Preparing this yummy dish will take you a little time, only about an hour. Use fresh frozen burbot fillets. By the way, the dish goes well with any side dishes, be it potatoes or rice. Also, fried burbot turns out to be especially tasty thanks to the onion batter in which the fish is fried.

Ingredients:

Burbot fillet – 700 grams
Eggs - 2 pieces
Onions - 2 pieces
Lemon - 1 piece
Wheat flour - 6 tbsp. spoons
Salt - to taste
Black pepper - to taste
Vegetable oil - 2 tbsp. spoons
Sour cream - 2 tbsp. spoons

How to cook

Defrost the burbot fillet. Rinse thoroughly and wipe with paper napkins. Then cut into portions.
Wash the onion and chop finely.
Cut the lemon in half. Squeeze the juice from one half into a small container.
Let's prepare the onion batter. Grind the onion in a blender. Transfer the resulting mixture to a separate container, add 2 eggs. Then, while stirring, add flour. Mix until smooth.
Pieces of burbot, salt and pepper.
Then lightly pour (from a teaspoon) lemon juice, but do not overdo it, otherwise the fillet will turn out sour.
Prick the fillet with a fork and dip into the onion batter.
Then fry on both sides in vegetable oil for 4-5 minutes.

Burbot cutlets

Ingredients:

Burbot fillet – 1 kg
Bread pulp - 200 g
Milk - 2 cups
Onions - 1 piece
Egg - 1 piece
Salt - to taste
Ground black pepper - to taste

How to cook

First, prepare all the ingredients. If your burbot fillet was frozen, defrost it. Peel the onion and chop finely.
Soak the bread pulp in milk. Mash the burbot. Then in a deep bowl, mix onions, burbot fillet, soaked bread and egg. Salt and pepper. You will get minced fish.
Make cutlets from the minced meat and fry on both sides in hot oil until fully cooked.
Burbot cutlets are good served with mashed potatoes.

Burbot in sour cream

Ingredients:

Burbot - 1-2 pieces
Allspice - 1 teaspoon (peas)
Sour cream - 300 grams
Salt - to taste
Spices for fish - to taste
Onions - 2 pieces
Vegetable oil - 2 tbsp. spoons

How to cook

Peel the burbot from the skin and internal organs. Cut into small equal pieces, season and place in a frying pan with vegetable oil. Fry until golden.
Cut the onion into half rings or smaller pieces, place in the frying pan where the fish was fried, and cook until golden, then pour in sour cream and salt. Simmer the sauce until the sour cream boils.
Burbot in sour cream - photo step 3 Place the fish in a baking dish and pour the sauce over it. Preheat the oven to 180 degrees and bake the dish for 20 minutes.
Our fish is ready. Serve it with your favorite side dish, don’t forget to top it with sauce.

In pieces

To prepare half a kilogram of fish, you also need ingredients: some salt crystals, herbs and ground pepper, a large spoon of flour and the same amount of starch, a tomato, an onion and sunflower oil, maybe unrefined, in an amount so that the bottom of the frying pan is hidden (about 5 tbsp). In addition to vegetable oil, butter is suitable for frying fish. The fillet of the cleaned and gutted carcass is divided into pieces, which must be salted, peppered, and left for 10 or 30 minutes so that the seasonings are absorbed.

To prevent the burbot pieces from falling apart, before frying they should be rolled in potato starch and then in flour. Thanks to starch, the burbot will have a crispy crust.

In a frying pan with pre-poured and heated oil, lightly fry the onion rings, adding pieces of burbot, cover the frying pan with a lid, fry the product for 5 minutes. on one side, and the same on the other. Transfer the finished pieces to a tray or flat plate. Cut the tomato into thin slices, place them on top of the onion pieces, sprinkle chopped herbs on top of the food, the delicious treat is ready!

How to cook burbot deliciously?

Burbot is classified as a lean fish; its fat content in total weight does not exceed 0.6%, and therefore can be used in dietary nutrition.

If you need to get a dish that is more nutritious and rich in flavors, then it is advisable to use different sauces, sour cream, cream and butter.

The meat of this inhabitant of fresh water bodies is white and juicy, it does not have small intermuscular bones, which means that it is easier to cut and cook.

For those who don’t know what can be prepared from burbot, we offer three very interesting and unusual recipes.

First, let's talk briefly about how to cut burbot. This fish has no scales, but is covered in mucus, so it needs to be scraped off with a knife.

To make it more convenient to do this, the tail by which you will need to hold the burbot should be sprinkled thickly with coarse salt.

To remove the skin of a burbot, you need to make a circular cut at the base of the head, tear off the entire skin, like a stocking, and cut it off. Then you can cut off the head, remove the gills from it (if it will later be used to prepare fish broth). Remove all the entrails through the resulting hole, cut off the tail and fins, and rinse. After that, use the fish for cooking whole or cut into pieces. If you intend to fillet a fish, you can first gut it by cutting the belly, and then remove the head. Large specimens can be plated, that is, the fish fillet can be separated from the ridge on each side one by one. The head, fins, tail, and ridge can be used to prepare fish broth, from which you can then make a delicious sauce. To make the broth, the trimmings need to be immersed in cold salted water, add a whole onion, carrots, parsley root and cook for about forty minutes, then strain.

Burbot baked with white sauce

Ingredients:

burbot – 1250 g, onions – 400 g, potatoes – 1300 g, white sauce – 1000 ml, butter – 200 g, ground crackers – 40 g, salt.

for the broth:

carrots - 100 g, onions -80 g, parsley (root) - 40 g, pepper - 6 peas, bay leaf - 1 pc., salt.

How to cook burbot in the oven?

When serving, the dish can be decorated with chopped herbs.

White sauce

Ingredients:

fish broth - 1000 ml., flour - 50 g, onion - 50 g, parsley (root) - 30 g, butter - 120 g, pepper - 5 peas, bay leaf - 1 pc.,

How to make white sauce?

Burbot liver in white wine sauce

Ingredients:

burbot liver – 600 g, butter – 60 g, lemon juice – 1 tsp, fresh porcini mushrooms (or champignons) – 180 g, white wine sauce – 400 ml, salt.

How to cook burbot liver?

The liver with mushrooms can be put into ready-made tartlets or vol-au-vents made from puff pastry, then the sauce obtained during cooking should be poured into a gravy boat and served separately.

White wine sauce

Ingredients:

white sauce – 400 ml., dry white wine – 50 ml., egg (yolk) – 1 pc., butter – 50 g, ground pepper.

How to make white wine sauce?

This sauce can also be used for boiled fish.

Burbot fried with eggplant

Ingredients:

burbot – 800 g, flour – 5 tbsp. spoons, vegetable oil – 5-7 tbsp. spoons, eggplants – 1000 g, red sauce – 300 g, garlic – 5 cloves, parsley (greens), ground black pepper, salt.

Fish cleaning

Before you start preparing burbot, you need to prepare it for the frying process. As already mentioned, this fish does not have scales, but its skin is covered with dense mucus, which is important to remove. Only after this can you start cooking.

You can do this in two ways:

Using warm water and a knife. Under running water, you need to scrape off the layer of mucus. The movements of the knife should be directed from the tail to the head.
Using salt. You can use both table and sea salt. To do this, rub the burbot with a handful of salt until the mucus disappears.

Now the cutting board should be covered with paper so that the fish does not slip and contaminate the table surface. Many recipes call for skinless carcass pieces. Therefore, you need to learn how to remove it correctly.

To do this, follow these steps:

Make a cut in a circle behind the head under the gills.
Pull the skin and remove it from the entire carcass in one motion.
It is better and easier to carry out this process using a special tool - a pliers.