Pike perch - a fish that does not happen much
Among a huge number of freshwater speciesfish, pikeperch occupies a place of honor. This fish has earned such popularity for its excellent taste qualities and minimal presence of bones. Sudak is a fish from which you can cook a huge number of delicious and simple dishes.
The simplest recipe for thisproduct is fried pike perch. Fish fried is always loved, because it reveals all of its taste. To prepare this dish, it is better to take a large fish, which is thoroughly cleaned from scales, sharp fins and abdominal contents. Fish can be cut and across the ridge, and along it. The choice of cutting depends on your preferences. Prepared pieces of fish are crumbled in flour and fried in vegetable oil in a hot frying pan. It is better to salt fish right in the frying pan.
Pike perch - a fish that happens to be quite differentsizes. Small poodles, no more than 20 cm long, are very tasty when fried in a dough. For this dish, the fish are cleaned, after which they prepare the dough for frying. It will require eggs, flour, ground pepper and salt. Depending on the amount of fish, the volume of the frying test increases. Eggs are beaten, add flour, pepper, salt and mix thoroughly. The density of the dough is adjusted by adding a small amount of water. Pike perch is a fish on which the dough is kept fairly well, but, nevertheless, its consistency must be quite thick. The carcasses of the pike perch crumble in the dough, and are roasted on a hot frying pan until completely ready. Fish should be constantly turned over so that it turns out to be evenly fried.
Pike perch is a fish that is ideal forbaking in foil on a barbecue. For this dish, the average size of pike perch (up to 2 kg). Fish carcasses are cleaned and washed. Pike perch - fish, the recipe of which is given here, is very juicy and gentle when using mayonnaise. To make a dish, make a mixture consisting of fatty mayonnaise, chopped greens (parsley, dill, green onions), finely chopped tomato, ground pepper, spices, finely chopped garlic, fragrant herbs and salt. In the absence of green onions, it is allowed to use finely chopped onions. Strict proportions in this case, there is no, because this mixture can be prepared by each according to their taste preferences. All ingredients are mixed. This mixture is filled with pike perch. Fish, the recipe of which is given here, is carefully coated with mayonnaise, salted and peppered. The prepared fish is wrapped in several layers of foil, then placed on a hot brazier or on a barbecue. The fish is turned over as it prepares for uniform baking. The maximum cooking time is 40 minutes, although it is better to check the fish with a knife. Usually practically ready fish starts to make mouth-watering aroma. From this point, you should closely monitor it, as it can burn out on high heat.
Another simple but very delicious recipecooking pike-perch - baking stuffed fish carcasses in fireproof pots. This dish turns out very juicy and gentle. For cooking it is better to take small pike-perches. The fish are cleaned, after which they cut off the head and carefully cleaned the abdomen with a spoon and a knife so that a natural pouch for stuffing is obtained. In the abdomen lay a mixture of chopped dill, finely chopped onions, chopped garlic, spices, salt and a small piece of butter. In the absence of oil, it can be replaced by fat mayonnaise. Such an additive is necessary to give the fish a special juiciness. The carcasses of the scallops are rubbed with salt, spices, pepper, butter or mayonnaise and laid out in a heat-resistant dish with a lid. Fish - pikeperch, the preparation of which is told above, is cooked in the oven or microwave until completely ready.