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Print Recipe
Fish in a Marinade with Breadcrumbs Recipe
Another fish dish. This time I took fresh fish, cut into portions. In the marinade proposed in the previous recipe, I added only dried dill, removing semolina and corn starch, from which I made breading. I try not to freeze the fish, but use it fresh.
Cook Time 50 minutes
Servings
Ingredients
Fish:
Marinade:
Breading:
Cook Time 50 minutes
Servings
Ingredients
Fish:
Marinade:
Breading:
Instructions
  1. Prepare the ingredients for the marinade and breading. For the marinade: liquid table mustard, ground ginger, sweet paprika, dried Basil, dried dill, lemon juice, soy sauce and refined vegetable sunflower oil. For breading: semolina and corn starch.
    Prepare the ingredients for the marinade and breading.
For the marinade: liquid table mustard, ground ginger, sweet paprika, dried Basil, dried dill, lemon juice, soy sauce and refined vegetable sunflower oil.
For breading: semolina and corn starch.
  2. Mix the ingredients for the marinade and pour them prepared portions of fish (catfish in this case): soaked in cold water for 30 minutes, washed and dried with a paper napkin. Put the marinated fish in the refrigerator for 30 minutes.
    Mix the ingredients for the marinade and pour them prepared portions of fish (catfish in this case): soaked in cold water for 30 minutes, washed and dried with a paper napkin.
Put the marinated fish in the refrigerator for 30 minutes.
  3. Mix the ingredients for breading: semolina and corn starch. Breaded fish pieces after 30 minutes of marinating in breadcrumbs on all sides and fry in hot vegetable sunflower refined oil for 8-10 minutes on one side.
    Mix the ingredients for breading: semolina and corn starch.
Breaded fish pieces after 30 minutes of marinating in breadcrumbs on all sides and fry in hot vegetable sunflower refined oil for 8-10 minutes on one side.
  4. Fry the fish under the lid on each side. After 10 minutes (individually), turn the pieces over with a spatula, close the lid and fry the second side for 8-10 minutes.
    Fry the fish under the lid on each side.
After 10 minutes (individually), turn the pieces over with a spatula, close the lid and fry the second side for 8-10 minutes.
  5. Put the fried fish on a paper napkin to absorb excess oil. You can serve it with or without a side dish, garnished with herbs, pickled ginger, etc. When serving, garnish with lemon slices, the juice of which, if desired, is squeezed individually into pieces of fish before use. Alternatively, you can sprinkle the former sesame seeds fried in a dry pan on the finished dish. NOTE: do not salt the fish. Soy sauce has enough salt, and lemon juice has enough acid. In the rift, the fish is delicious, whitest, juiciest. CONCLUSION: what is better? breading and marinade separately, as in the above recipe? Or a marinade that includes semolina and cornstarch, as in the previous recipe? Both options are equally successful both in terms of taste and convenience of cooking. my both options. And Housewives to be addressed individually. BON APPETIT!
    Put the fried fish on a paper napkin to absorb excess oil.
You can serve it with or without a side dish, garnished with herbs, pickled ginger, etc. When serving, garnish with lemon slices, the juice of which, if desired, is squeezed individually into pieces of fish before use.
Alternatively, you can sprinkle the former sesame seeds fried in a dry pan on the finished dish.
NOTE: do not salt the fish. Soy sauce has enough salt, and lemon juice has enough acid. In the rift, the fish is delicious, whitest, juiciest.
CONCLUSION: what is better? breading and marinade separately, as in the above recipe? Or a marinade that includes semolina and cornstarch, as in the previous recipe? Both options are equally successful both in terms of taste and convenience of cooking. my both options. And Housewives to be addressed individually.
BON APPETIT!

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