Grenadier (fish). How to cook a fish grenadier: step-by-step recipe, photo

Grenadier is a fish that can compete with hake. She is similar to him in that she has the minimum number of bones, in fact one spine. In addition, the grenadier does not smell of tin - a quality that is valuable for those who do not like the characteristic fishy smell. Meat from this inhabitant of the seas is tender, juicy and slightly sweet. It's also quite easy to make it. But there is a blue hake, or a macro turkey (also called a grenadier), and its shortcomings. He has a bad shape, falls apart in a frying pan, if you fry it without a batter, unpredictably behaves in the oven. In general, these are the minuses that are common in fish, containing in their meat a large amount of water and little fat. These shortcomings can be circumvented by skillful cooking. From the article you will find out what kind of fish is a grenadier, recipes of dishes from it and some secrets of cooking.

Preliminary manipulation

Many cooks need to stop these preparatory actions. Scattering scales, the danger of injury to fins or gills ... But with a grenadier you can forget about all these difficulties. Sell carcasses already without guts and heads, often frozen. Those who know how to cook fish do not need to be reminded that it is necessary to gradually bring the carcass to room temperature. For a day, just move the grenadier from the freezer to the refrigerator. Filing this fish is extremely easy. Simply cut the carcass over the spine and remove the ridge. Then use a sharp knife to pierce the film that covers the inside of the abdomen, and pull out the ribs along with it. It is also necessary to remove the fins and tail. Everything, the fish is ready for further processing.

Fry in batter

To the carcass does not fall apart in a pan in a non-appetizing mess, you need to dip the pieces into the dough. It will create a kind of shell that will keep the shape, create a crispy crust and protect the tender pulp from drying out. Many landladies think that before cooking fish, it needs to be thawed. With a grenadier, this rule is really only half. The carcass should not be completely defrosted. Inside, it must remain firm and only soft outside. So the dish will better keep the shape. Clay can be very different. The following is the simplest recipe. Beat the egg with 30 ml of normal soda, add a couple of spoons of flour. The dough should have the consistency of sour cream. Before you prepared for fry fish grenadiers. The photo shows that the pieces are not very large, but not very small. They need to be seasoned and peppered before dipping into the batter. And then put a sufficient amount of red-hot sunflower oil.

Fry in breading

If you do not want to mess with the test, you can cook a grenadier without it. So that the fish in the frying pan does not burn, we dip it in breading. We prepare three deep plates: with beaten eggs, with flour, into which it is necessary to add pepper and salt, and with breadcrumbs. Vegetable oil in a frying pan should be well heated, otherwise the fish will stick to the bottom. To ensure that the breading is not softened and the grenadier is well enveloped, the pieces should be slightly dried with a towel. The order of collapse is as follows: flour, beaten eggs, biscuits. It is important that the pieces are completely immersed in breadcrumbs. Fry enough lean oil for 10 minutes for each side. Serve this fish immediately, because breading, cooling down, loses its crunchiness.

Extinguish

Grenadier is a fish that is great for this method of cooking. The large amount of liquid contained in the meat makes it even more tender, just airy. Kilogram grenadier is cleaned, cut into pieces 4-5 cm thick. Three large pound of carrots, put it on the bottom of a teflon pan or a pot with a thick bottom. On top of it we place pieces of the grenadier. We cover it with the rings of three bulbs. In half a glass of sour cream, add a little water, salt and pepper. With this mixture we fill the dish. We add to it a couple of laurel leaves. We put the dishes on a small fire. We simmer fish for half an hour. Five minutes before turning off the fire under the pot, sprinkle a dish with a hundred grams of grated cheese of hard varieties (preferably Parmesan).

Baking in the oven

When preparing to cook it in a frying cupboard, you need to consider that it is a very delicate fish. Grenadier, whose baking recipes are very diverse, needs a cover from vegetables or at least foil. But in the oven you can cook in one fell swoop and fish, and garnish to her. The bottom of the baking dish is covered with a layer of raw potatoes, cut into small pieces "in a country way". On this pillow we put salted and peppered pieces of grenadier. Carefully we cover them with the semicircles of the onion. On top are three hundred grams of Parmesan or any other hard cheese. Pour into a glass of sour cream. She should almost cover the dish. If this does not happen, you can pour a little water, cream or milk. We put the form in the oven heated up to 180-190 degrees. We prepare half an hour. Sprinkle the casserole with freshly chopped fresh herbs.

Original pancakes

Grenadier - the fish is very fragile. Culinary experts are racking their brains to keep the shape of the dish. What for? Let's use this property of the grenadier and cook cutlets or pancakes. The second dish is done so. Clean and cut the fish. We separate the ridge. Pulp milled in a blender. Add one or two eggs, 100-150 grams of flour, salt and spices to taste. Crushed in a blender, the fish itself will give the required amount of liquid to make a dough. We form pancakes from it and fry them in vegetable oil until a ruddy crust is formed.

Cutlets

As already mentioned, the grenadier is a fish ideally suited for minced meat. We pass through a meat grinder a kilo of fillets, a large onion and one medium-sized potato (it can be replaced with a slice of white bread soaked in milk). In minced meat, add the egg, season with salt, herbs and spices. We knead, cover and clean the bowl in the refrigerator. After half an hour put the frying pan on the fire, pour oil into it. In one bowl we shake the egg, in the second we pour the flour, in the third - bread crumbs. We form minced meatballs. We dip them in breadcrumbs in the same sequence as the portioned fish pieces: flour, egg, biscuits. When all the cutlets are fried, add them again to the pan, cover them and simmer on low heat for a quarter of an hour.