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We are searching data for your request: Upon completion, a link will appear to access the found materials. Notes The sauce can be made up to 24 hours ahead, kept covered and refrigerated. Mix well before using. Ingredients - 1/2 Cup thinly sliced scallions, white and light green parts only - 1/2 Cup chopped cilantro leaves - 1/4 Cup lime juice - 1/4 Cup olive oil - 2 Tablespoons seeded (if desired) and chopped jalapeño or serrano chile, or to taste - 1 Tablespoon Maggi sauce or soy sauce - Kosher or coarse sea salt and freshly ground black pepper, to taste - Six 6-ounce tilapia fillets, or other mild white fish fillets, such as sea bass, grouper, red snapper, or rockfish - All-purpose flour, for coating the fish - Vegetable oil, for frying the fish - 12 corn tortillas, warmed Directions Preheat the oven to 250 degrees. In a small bowl, combine the scallions, cilantro, lime juice, olive oil, jalapeño, and Maggi sauce, and stir to mix well. Set aside for at least 15 minutes. Season with salt, to taste. Season the fish fillets with the salt and pepper, to taste. Spread some flour on a large plate and coat each fillet thoroughly on both sides. Heat ¼-inch vegetable oil in a 12-inch skillet over medium-high heat until hot but not smoking, and line a baking sheet with paper towels. Add the fish in batches to avoid crowding, and sear until thoroughly browned on the bottom, for about 3 minutes. (Don't fiddle with the fillets; let them brown completely so they release easily from the pan.) Turn and sear for about 3 minutes on the second side. (The fish is ready when the thickest part is cooked through and it flakes easily with a fork.) Put the fish on the baking sheet and keep warm in the oven. Transfer the fish to a platter and pour the sauce on top. (Or you can do as I do and flake the fish and serve it drizzled with the sauce, ready to make tacos.) Serve with the corn tortillas. Nutritional Facts Servings6 Calories Per Serving690 Folate equivalent (total)21µg5% Titus’ Quick Pan-fried Fish with Lemon Butter Sauce Titus Seilheimer is a fisheries outreach specialist at Wisconsin Sea Grant. Says Titus, “With a few basic ingredients and tools, you can make a great fish dinner. I use the same basic preparation for my fish, and then cook depending on what method I have available. The stovetop, oven and grill are all just different sources of heat. Simply put the fillets in there and then cook them to temperature!” Ingredients: - Rainbow trout, Wisconsin farm-raised (or try with wild-caught Lake Superior whitefish) - Homemade rub: 1.5 tablespoon brown sugar, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 tablespoon salt, 1 teaspoon pepper, 1 teaspoon smoked paprika. Combine in a small bowl. - Use the rub to add some flavor (I begin by rubbing the fillet with some olive oil and then adding the rub. The oil will add a little flavor and help the rub stick. You can use your favorite store-bought seasoning, like Old Bay or a Cajun blend, or make the simple homemade rub noted above. Voila! Your fish is now ready to cook.) Having some options to cook the fish can come in handy. I don’t always want to fire up the grill when it’s -20 or turn on the oven when it’s 95 degrees! And remember: fish cooks quickly, depending on thickness and type, so stay close and have that thermometer at the ready. Pan cook: Preheat a skillet at medium-high heat. Add a little oil, then put the fish in skin-side down. Flip carefully at 5 minutes, then check the temperature at 10 minutes. Other option–Roast: Preheat at 400 F. Put the fish in a baking pan skin side down (cooking time depends on size and number of fillets). Check temperature at 8-10 minutes. Other option–Grill: I like to preheat the grill on high and then cook the fish on indirect heat. If you have a more delicate fish, put it on a piece of aluminum foil. For flavor, you can add some butter and onions to the foil boat. Cook just off the burner (in gas grill) or move coals to the side (with charcoal). Check after 10 minutes. Sauce it up: Lemon Butter Sauce This is a quick and easy sauce that you can prepare before you put the fish on the heat. It combines the rich and nutty flavor of brown butter with zippy, fresh citrus. Mastering a quick sauce will add flavor to the fish and will help those folks who don’t love fish. Ingredients for the sauce: - 4 Tbsp unsalted butter, cut into pieces - 1 Tbsp fresh lemon juice - Salt and finely ground pepper Directions for the sauce: Place the butter in a light colored saucepan or small skillet over medium heat. Melt butter, stirring occasionally. When the butter turns golden brown and it smells nutty (around 3 minutes), pour into small bowl. Add lemon juice and a pinch of salt and pepper. Mix together. When cooled, adjust lemon and salt to taste. Set aside it will stay pourable for 20-30 minutes. Pour 1 Tbsp over each fillet. Refrigerate extra and use within 1 week, or freeze. Ingredients for fried fish in honey lemon sauce Fried fish sticks, or fried fish fingers For the fried fish sticks, we will need fish fillet, lemon juice, all-purpose flour, sugar, salt, bread crumbs, water, and oil for deep-frying. You can use tilapia, red snapper, cod, haddock, pollock, or other firm flesh white fish that are suitable for fish sticks. If you don&rsquot feel like making your own fried fish sticks from scratch, you can buy fish sticks in the frozen aisle of your supermarket and follow the packaging instruction. Honey lemon sauce For the honey lemon sauce, we will need unsalted butter, onion, garlic, lemon, honey, chicken stock, salt, sugar, tapioca starch, and scallions. This sauce is all about lemon, so be sure to use some lovely fresh lemons to get their zest and juice. Although you can always use lemon concentrate in a pinch, I highly advise waiting until you can get some fresh lemons before trying this recipe. Deep fried tilapia batons, marinated in lemon juice and salt, coated in all-purpose flour, salt, sugar, water,and bread crumbs. Pan-Seared Cod Fillets with Citrus Sauce Citrus and Fish are two ingredients that go perfect together. Like chef Robert Irvine says, "fish is no fish without a splash of lemon." Amazingly, one is low in fat (fish) and second help reduce fat (citrus). Citrus fish is most welcome any day in my home. Especially during spring-summer season, fresh and tantalizing Cod fish dinner is our favorite way to end the day, an easy way. Just under 25 minutes, you can serve delicious fish dinner with some bread and/or salad on the side. Cod is a lean variety of fish and cooks very quickly. I often prefer pan-seared or broiled Cod fish rather than grilled. Even though Cod fish is my personal favorite, you can use this citrus sauce over any other grilled fish too. Choose a more sturdy fish if you planning to grill like Halibut or Salmon instead of Cod. Recipe calls for 1 tsp agave syrup. Sweetness of agave balances the tangy citrus sauce, heat of chili paste, and complements the fish. However, you will not taste sweetness of agave in the sauce. Use of agave is totally optional. In-fact, if orange you using is sweet, feel free to skip the agave. Or If cannot find agave, use regular 1 tsp white sugar or honey. Cod with Citrus Sauce is an excellent and flavorful way to include some lean protein in family's diet. I am glad to share this easy fish recipe with you. Some steamed rice or a lite citrus salad with this lean citrus fish will make an excellent weekday dinner. If in hurry, broil the fish and in meantime ready the sauce in a pan. Serve homemade, healthy , scrumptious, and lite dinner in no time. Eat more fish and stay healthy. Enjoy cooking the recipe. And if you like it, pin it for me :) Pan Seared Fish - Quick Glance - Quick Glance - Serves 4 to 6 Ingredients US Metric - 4 to 6 (5-ounce) fish fillets, skin on and bones out (such as halibut, snapper, flounder, salmon, or trout) - 2 tablespoons unsalted butter, ghee, coconut oil, or extra-virgin olive oil (1 oz) - Sea salt, to taste - 1 lemon, thinly sliced, for serving - Chopped fresh herbs, for serving (optional) - Homemade Tartar Sauce (optional) Directions Using the tip of a sharp knife, score the skin side of each fillet with shallow incisions, being careful to cut through the skin but not through the fish. This will help prevent the skin from curling at the edges. Pat the fish completely dry. Heat a large cast-iron skillet or sauté pan over medium to medium-high heat until hot but not smoking. Add the fat to the skillet and let it warm. Salt both sides of the fish. Add the fish to the pan, skin side down, and let it cook undisturbed until it’s cooked about 2/3 of the way through. The exact timing will depend on the thickness of the fish fillet but figure about 3 minutes for thin fillets such as flounder and about 7 minutes for thick fillets such as salmon. You can baste the fish with the fat as it is cooking if you want but do not move the fish or else the skin will not crisp. You can tell how done the fish is by looking at the side of the fillet and watching where the fish is opaque. Once the fish is cooked most of the way through and the skin is golden brown and crisp, flip the fish. (If you think the fish is ready to be flipped but try to coax the skin from the skillet with a slender metal spatula and the skin sticks to the pan, give it another 30 seconds or so and try it again.) After you flip the fish so it’s skin side up, cook just until the fillet is cooked through. This should only take a minute or two for thin fillets and about 4 minutes for thick fillets. Keep an eye on the fish as you cook it, as overcooked fish loses its delicate flavor and can become “fishy” tasting and dry. Arrange the fish on plates and garnish with lemon slices and herbs, if desired. (These seemingly unnecessary garnishes go a long way in imparting flavor to the fish. They also come in handy to cover any blemishes that may have occurred when you stuck the tip of a knife into the fish to check for doneness or where the skin stuck to the skillet.) Recipe Testers' Reviews This pan fried fish recipe is one of the easiest methods for cooking fish, and you'll get some nice flavor from a crisp skin. I used a combination of olive oil and unsalted butter to cook my halibut fillets. Scoring the skin will definitely prevent the skin from curling up. Halibut fillets are fairly thick and will take about 4 minutes on the skin side and 3 to 4 minutes more on the flesh side. When the fillet has cooked on the skin side for a few minutes, it's best to try to lift up the fish with a spatula. If it releases easily, then you can turn the fish. If not, try again in about 30 seconds. Don’t force it or you may end up with a crumbled fish fillet. For best results, your pan should be well-heated and the fat should be hot before the fish is added to the pan. If you are not sure that your fish is cooked, you can check its internal temperature with an instant-read thermometer—140°F is the correct temperature for properly cooked fish. You will get an additional 5 degrees from carryover cooking after the fish is removed from the pan. The fish should be opaque and flake easily with a fork. Lemon slices are all you need to garnish. Serving the fish with the Homemade Tartar Sauce on the site is also a nice enhancement to this dish. The fish was delish! I served it as an appetizer to guests at a dinner party, and we all agreed that it was a winner. The only reason I wouldn't give this a "10" was because of the mess. When I added the fish to the heated fat, it splattered all over the stove and countertop. With my guests ready to be seated, I didn't have time to clean it up and faced it afterward with all the dishes. I would make sure to pat the fish thoroughly dry before adding it to the hot fat. That said, I used 4- to 6-ounce salmon fillets and cooked them in coconut oil. I scored the skin of each fillet, and the skin didn't curl. The fillets were easy to turn and didn't stick to the bottom of the cast-iron skillet. My 1 1/4-inch-thick fillets took 6 to 7 minutes to cook 2/3 of the way through, then another 4 minutes after they were turned. The recipe calls for flipping the fish. I would suggest turning it carefully, as flipping it just resulted in more splatter. My fillets might have taken longer to cook than the recipe stated because they were still cold from the refrigerator. I did baste the fish with the hot oil as it was cooking. It was somewhat difficult to tell if the fish was done properly, so I had to check it with a fork a couple times to see if it flaked, but this was easily covered up with the lemon slices. Everyone loved the fish, but I noticed that no one touched the skin. I served it alongside a sauce of mayonnaise, balsamic vinegar, and garlic. I would highly recommend this recipe with a caveat—don't make it when you're trying to do other things at the same time. This needs your undivided attention. This pan seared fish came out well—very moist and delicious. The lemon slices for serving seemed like such a simple addition, but the citrus enhanced the flavor of the fish in a delicate way. I used four 5-ounce rainbow trout fillets, each about 1/2 inch thick. Because of the relative thinness of the fillets, they cooked fairly quickly. I cooked them for 3 minutes on the first side and then flipped them. The skin of one fillet curled a bit during this step. They cooked 2 minutes on the other side, and one more curled. Because the skin was pretty thin, it was tricky to score only that and not cut into the flesh, so that might be the reason for the curling. The skin was not especially crisp. I think I would have had better success on the crispness front had I used a different type of fish and/or thicker fillets and a cast-iron skillet rather than a sauté pan. While my sauté pan was hot, a cast-iron skillet could have gone higher and held the heat better. And using something like salmon fillets, which are thicker, would probably have been more effective with this technique. Even so, these were good. Getting the skin to crisp would be a bonus. Loving fish as I do, I jumped at the opportunity to test this pan fried fish recipe. I used a couple gorgeous fresh South Carolina flounder from my local fishmonger. The final taste was spectacular. Juicy and perfectly cooked. I cut each flounder into 3 slices. When scoring the skin, make sure to use a very sharp knife and be careful not to cut through to the fish. The skin did not curl up at all. Time-wise, the first side took about 7 minutes and the other side about 5 minutes. Not bad for a weeknight dinner. The fish did stick more than I expected and lost its skin. I'm not sure if this was due to ghee, as it was the first time I tried using ghee to pan-fry fish. I wonder if cooking it in the oven—first warming the cast-iron, then adding the fish, skin side down, and placing it in the oven at 450°—would be best, as this way, we wouldn't have to turn the fish, and the fillets would cook through and still have a nice crisp skin. HUNGRY FOR MORE? #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter. Gallery - 4 (6-oz.) tilapia fillets - 1/2 teaspoon kosher salt - 1/4 teaspoon black pepper - 1 cup all-purpose flour - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 2 large eggs, lightly beaten - 2 cups crushed corn tortilla chips - 1/4 cup canola oil, divided - 2 tablespoons extra-virgin olive oil - 1 1/2 tablespoons apple cider vinegar - 1 tablespoon orange zest plus 2 Tbsp. fresh juice (from 1 orange) - 1 teaspoon granulated sugar - 1/2 teaspoon kosher salt - 4 cups thinly sliced purple cabbage (1 head cabbage) - 1/2 cup thinly sliced scallions (about 4 scallions) - 1/4 cup finely chopped fresh flat-leaf parsley - 1 cup mayonnaise - 1/4 cup drained dill pickle relish - 2 tablespoons chopped canned chipotle pepper in adobo sauce - 1 teaspoon fresh lime juice - 1/2 teaspoon onion powder Prepare the Tilapia: Sprinkle both sides of tilapia fillets with salt and black pepper. Combine flour, cumin, and coriander in a shallow dish. Place beaten eggs in a second shallow dish place crushed tortilla chips in a third shallow dish. Dredge fillets in flour mixture, dip in eggs, and dredge in tortilla chips, pressing to adhere. Heat 1 tablespoon of the canola oil in a large nonstick skillet over medium-high. Place 2 fillets in hot oil cook until golden brown on bottom, about 4 minutes. Turn fillets, add 1 tablespoon of the oil, and cook until fish flakes easily with a fork, about 4 minutes. Transfer fillets to a wire rack over a baking sheet. Keep warm in a 200°F oven. Repeat process with remaining 2 tablespoons canola oil and 2 fillets. Prepare the Citrus Slaw: Stir together olive oil, vinegar, orange zest, orange juice, sugar, and salt in a large bowl. Add cabbage, scallions, and parsley toss to coat. Let stand 10 minutes. Recipe Summary - Cooking spray - 4 (6-ounce) tilapia fillets - ½ teaspoon salt, divided - ½ teaspoon freshly ground black pepper, divided - ½ cup white wine - 2 tablespoons finely chopped shallots - 2 tablespoons fresh lemon juice - 2 tablespoons fresh orange juice - 4 teaspoons extravirgin olive oil - 2 teaspoons sherry vinegar Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 fillets to pan cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan keep warm. Repeat procedure with remaining fillets. Add white wine to pan cook 30 seconds or until liquid almost evaporates. Combine shallots and remaining ingredients, stirring well with a whisk stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add shallot mixture to pan sauté 1 minute or until thoroughly heated, stirring frequently. Place 1 fillet on each of 4 plates top each serving with about 3 tablespoons sauce. Start Cooking Prepare the Tilapia Rinse fish in cold water and place in a bowl. Add the juice and zest of one lemon and one orange. (Zest your citrus first, then juice!) Add a pinch of salt and pepper. Let sit for at least 10 minutes, and up to 30 minutes, in the fridge. Heat up the olive oil in a wide pan, and add the garlic cloves. Saute just until fragrant, before they turn golden. Carefully add the fish, skin side down, to the pan with the garlic (you will have to work in batches). Reserve the marinade on the side. Sprinkle the flesh of the fish with chili pepper flakes. Fry for about three minutes, until the skin is crispy, flip, and fry with the flesh side down another two to three minutes, or until cooked through. Transfer the fish to a plate. To the remaining olive oil in the pan, add the butter, marinade from the fish, honey, and juice of the remaining two oranges. Bring the sauce to a boil, stirring occasionally, and cook until it has thickened and boiled down a bit. Add the basil, parsley, and thyme. Serve the fried tilapia over your choice of side, and spoon over the sauce. Enjoy! Recipe Summary - 2 large egg yolks - 1/2 cup whole milk - 1/2 cup all-purpose flour - 1 cup plain dried bread crumbs - Salt - Four 5-ounce flounder or sole fillets - 1 stick unsalted butter, cut into tablespoons - 1/4 cup extra-virgin olive oil - 2 tablespoons lemon or Meyer lemon juice, plus lemon wedges for serving - Parsley leaves, for garnish In a medium bowl, whisk the egg yolks with the milk. Spread the flour and bread crumbs in 2 separate wide, shallow bowls season with salt. Dredge the fish in the flour, dusting off the excess. Dip the fish in the egg mixture, then dredge in the bread crumbs. Transfer to a large plate. In a 12-inch cast-iron skillet, melt 2 tablespoons of the butter in 2 tablespoons of the olive oil. Add 2 fish fillets and cook over moderate heat, turning once, until golden and crispy outside and white throughout, about 6 minutes. Transfer the fish to plates. Wipe out the skillet and repeat with another 2 tablespoons of butter and the remaining oil and fish. Wipe out the skillet. Whisk in the remaining 4 tablespoons of butter and the 2 tablespoons of lemon juice season with salt. Spoon the sauce over the fish, garnish with parsley and serve with lemon wedges. Tools I use Either way you prepare them the fish is flaky, tender and super moist! Could you live as a pescatarian? Inquiring minds want to know! Leave me a comment below! Don&rsquot forget to sign up to my newsletter, so that you don&rsquot miss any new recipes! Only 1 email per week, on Fridays. Sign up form is below! If you try this recipe, let me know how you like it in the comments below. I would love to hear from you! For all of my favorite tools for cooking and gift ideas, see my New Amazon Store I hope you enjoyed the recipe. Thanks for stopping by today! Enjoy! And have fun cooking! This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. This helps us to bring you more great free recipes! Thank you! See FTC Disclosure, here.
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- Kako pržiti bakalar u tavi u brašnu - sastojci - Kako pržiti bakalar u tavi: recept s češnjakom i začinima - sastojci - Priprema mješavine začina i brašna za paniranje - Pržite riblje komade u tavi - File bakalara pržen u tavi - Bakalar u pečenim krušnim mrvicama - Bakalar pečen u siru - Bakalar pečen s lukom - Recept za popunjavanje bakalara - Recept za začine bakalara - Prženi bakalar - Značajke kuhanja bakalara Ova vrsta ribe ne pripada crvenim pasminama, ali to uopće ne sprječava da ostane u potražnji vrijedan proizvod napajanje. Prije nego što pogledamo recepte, kako pržiti bakalar u tavi - napominjemo da je ova riba ukusna, zdrava i niskokalorična (100 g) svježe proizvode sadrži samo 76 kcal). Pripremite gurmanske ribe s nježnim bijelim mesom može biti najviše na različite načine : sa začinima, u umaku, s povrćem, ali rezultat će uvijek biti isti - ukusan. Kako pržiti bakalar u tavi u brašnu sastojci - Cod (file) - 900 g + - - - 3-4 komada + - - - po želji + - - - 2 čaše (volumena 250 ml) + - Kako pržiti filete od bakalara u komadićima brašna Ovaj recept za pečenje bakalara u tavi s kriškama može se nazvati klasikom. Tehnologija ne zahtijeva složen skup sastojaka i ne uključuje rasipanje velike količine vremena, naprotiv - osjetljivo pečenje bakalara gotovo odmah. U ribi ima vrlo malo kostiju, ali sve su one prilično male, ako odmah uzmete u obzir ovaj mali nedostatak, onda definitivno neće upasti u nevolje tijekom procesa prženja i nakon njega. - Isperite riblji file, izrežite ga na čiste porcije. - Odvezite jaja u jednu zdjelu, prosijte brašno u drugu. - Salt jaja, tukli vilicom. - Slane komade fileta temeljito, zatim ih sa svih strana uvaljajte u brašno. - Ulijte u posudu biljno ulje , zagrijte na srednjoj vatri. - Dok se posuda zagrijava - bakalar umočen u tijesto (tučeno jaje). - Pržite dok se ne peče na obje strane. Požar ne smije biti veći od prosjeka. Općenito, potrebno je 5-10 minuta za prženje, točno vrijeme ovisit će o veličini komada. - Pohovani file od bakalara (prije posluživanja na tanjuru) leži na papirnatom ubrusu tako da riba "daje" svoju mast dobivenu tijekom prženja. porez prženi file bakalar može biti s umak od vrhnja (ili bilo koji drugi umak), kiselo vrhnje, začinsko bilje, povrće (svježe ili pirjano) ili krumpir. Bilo koji prilog za ribu bio bi prikladan, jer bakalar nije jako kalorijski, a jedan filet vas i vaši gosti vjerojatno neće popuniti. Kako pržiti bakalar u tavi: recept s češnjakom i začinima Kako pravilno i koliko vremena popržiti filete bakalara u tavi - ispričajte naš korak po korak recept. Ovaj recept razlikuje se od prethodne po tome što ćemo pripremiti nježnu ribu mirisni češnjak i mirisne začine. Okus ovog jela će se pokazati nevjerojatnim, ne morate čak ni nazvati kućanstvo i goste na stol, već će trčati prema začinjenom ribljem okusu. sastojci - Bakalar - 1 kom. - Češnjak - 2 klinčića; - Mlijeko - 400 ml; - Zira (kumin) - 1 prstohvat; - Grasak od crnog papra - 4 kom. - Biljno ulje - 50 g; - Sol - 1 žličica; - Brašno (prosijano) - ½ šalice; - Muškatni oraščić - 1/2 tsp; - Maslac - 50 g. Kako ukusno pržiti bakalar s umakom od češnjaka Trup od ribe - Odrežemo peraje, rep, očistimo ljuske, uklonimo ostatke iznutrica, isperemo ribu (izvana i iznutra), osušimo papirnatim ručnikom. Očistite ribu u mlijeku - Prerezali smo bakalar preko u malim komadima (1,5 cm debljine) i prelijte mlijekom 1,5-2 sata. Priprema mješavine začina i brašna za paniranje - Posolite u suhoj tavi nekoliko minuta, muškatni oraščić , mljeveni papar i zira. Prilikom prženja stalno miješamo sve, a zatim pržene začine meljemo u žbuku i pomiješamo s brašnom. Pržite riblje komade u tavi - U dobivenu mješavinu brašna i začina pečemo dijelove ribe, a zatim pržimo bakalar u vrelom ulju na srednjoj vatri oko 10 minuta. Kuhanje umaka od češnjaka za posluživanje pečenog bakalara - rastopiti maslac , dodati sjeckani češnjak na njega, kuhati sastojke na srednje topline za 5 minuta. - Prije posluživanja, zalijevala se ukusna pržena riba umak od češnjaka zatim položite na tanjur od 1-2 komada ribe (ovisno o njihovoj veličini), zatim stavite žlicu ili dvije pripremljene priloge, kao i krišku limuna. Tako jednostavan i sočan u isto vrijeme će izgledati ukusno. riblje jelo od bakalara. Ako želite dodatno proširiti njegov okus, tada najprije kuhajte bakalar s lukom, gljivama, rajčicama, sirom ili krumpirom. Okus užine bit će još zanimljiviji i neobičniji. S ovom metodom kuhanja, vi i ukras nećete biti potrebni. Naravno, poželjno je koristiti svježu polovicu ili komade ribe. Ali ako se tako dogodi da nema svježeg bakalara, nego samo svježe zamrznutog bakalara, onda ga pokušajte dobro odmrznuti. U ovom slučaju, nema poteškoća, samo stavite trup na sobnoj temperaturi i pričekajte dok se ne odmrzne. Na brz način (u mikrovalnoj pećnici ili pomoću kipuće vode) za odmrzavanje nježna riba ne mogu. Ovo pravilo se odnosi ne samo na bakalar, već i na sve vrste riba. Da biste dobili osloboditi od oštre sumnjiv miris koji je neugodan za vas, posuti tijesto s limunovim sokom, odnosno, potopiti neko vrijeme u niske masnoće kefir ili krastavac kiseli krastavac. Ako niste gorljivi protivnik octa, možete marinirati ribu u slaboj otopini octa. Za ljubitelje masti postoji posebna marinirana verzija - u majonezi. Odabir pravih jela - važan element dobro kuhanje jela. Budući da za pečenje ribe tava treba dobro zagrijati, onda najbolji izbor Tu će biti upotreba lijevanog željeza (zagrijava se što je brže i što je moguće pažljivije), u ekstremnom slučaju, teflonska tava. Kako biste spriječili da se riba nakon pečenja osuši, kuhajte je s kiselim vrhnjem, umakom, povrćem ili u tijestu. Također je važno da su komadići male veličine (približno 2 cm debljine), što će im omogućiti da bolje zadrže vlagu i da se ne "osuše" tijekom prženja. Pripremanje filea bakalara je potrebno. \ T velike količine ulja (preporuča se čak i kombinirati povrće i kremasto u isto vrijeme). Čim ispustite komade u dobro zagrijanu posudu s uljem - riba će odmah biti pokrivena ukusna kora to će joj dati priliku da ne osuši, a također će omogućiti da zadrži privlačnu formu, a ne "raspadne" do samog kraja pripreme. Nakon pečenja, riba mora biti postavljena na papirnate salvete, ne treba nam višak masnoće. naš recepti korak po korak kako pržiti bakalar u tavi pomoći će vam pripremiti se za tipičnu večeru ili svečani stol fini obrok , Ako pravilno pripremite i marinirate ribu, tada će se pržiti za nekoliko minuta. Tako se može sigurno pripisati riblji snack do ekspresne kuhinje, jer to možete učiniti neposredno prije dolaska gostiju. Oni će cijeniti miris svježe pripremljene posude i okusiti je upravo iz vrućine. Bakalar se smatra dijetnom ribom, jer je malo masnoće. Zbog toga mnogi smatraju da prženje nije najbolji način kuhanje ribe. Međutim, ako znate neke tajne, onda će prženi bakalar postati sočan i nježan. Danas, ne samo da ćemo vam dati nekoliko trikova za stvaranje takvog jela, već ćemo vam i ispričati nekoliko recepata. Jedan od razloga što je pečeni bakalar suh smatra se pretjeranim izlaganjem vatri. Stoga pazite da ne ostane na vatri osobito dugo (riba koja se reže na kriške debljine 3-4 cm i dovoljno je samo 10 minuta toplinske obrade). Međutim, nakon kuhanja, nije preporučljivo odmah poslužiti stolu, pokriti posudu na kojoj je pečena riba, poklopcem i pustiti da se bakalar malo odmakne. Nemojte biti suvišno marinirati prije vruće ribe. Za one koji ne vole specifičan miris ribe koji je inherentan bakalaru, prije kuhanja preporučujemo namakanje u slaboj otopini octene kiseline, kefiru ili salamuri krastavca. File bakalara pržen u tavi Trebat će vam: file bakalara - 0,5 kilograma, rajčica - 3 komada, pesto umak - 3 žlice , brašno - 3 žlice, sok od limuna - 2 žlice, maslinovo ulje - 2 žlice, svježi peršin - neke grane, sol - na okus. Način kuhanja Moja riba. Obsushivayut. Izrežite na porcije. Sol, začinite paprom. Ostavite da marinirate nekoliko minuta. Dojite ribu u brašno. Maslinovo ulje ugrijati u tavi. Na obje strane pržiti ribu zlatno smeđa , Moj rajčica. Izrežite u krugove. Pržite rajčice na velikoj vrućini. Solite pržene rajčice. Postavljamo post prženi bakalar u tavi. Stavljanje rajčica. Dodajte umak. Vode s limunovim sokom. Gulite nekoliko minuta. Prženi bakalar poslužite sa svježim povrćem, posuto sitno sjeckanim peršinom. Bon appetit! Bakalar u pečenim krušnim mrvicama Bakalar - 600 grama, luk - 1 komad, pileće jaje - 1 komad, krušne mrvice - 4 žlice, biljno ulje - 3 žlice, sol na okus mljeveni crni papar - po želji. Način kuhanja Moja riba. Obsushivayut. Izrežite dijelove po kralježnici. Pobijedite jaje. Pomiješajte sol, papar i mrvice, po želji možete dodati mješavinu sušenog bilja. Čistimo luk. Moj. Izrežite na prstenove. Zagrijte biljno ulje u tavi. Svaki komad ribe umočen u jaje, a zatim smo paned sa mješavinom začina i krekera. U kipućem ulju popržite ribu do zlatno smeđe boje. Stavite ribu na posudu i pospite lukom. Uklonite uzorak! Bakalar pečen u siru Trebat će vam: file bakalara - 500 grama, brašno - 50 grama, polutvrdi sir - 50 grama, pileće jaje - 1 komad, mljeveni crni papar na okus sol na okus Način kuhanja Riblji file podijeliti na dijelove. Solimo, papar. Ostavite da marinirate neko vrijeme. Utrljajte sir na finom rende. Pomiješajte malo pretučeno jaje sa sirom. Zagrijte biljno ulje u tavi. Prstom uvučite ribu u brašno, a zatim u smjesu sira-jaja i pošaljite pečenu do zlatno smeđe. Izvrstan dodatak na pečenje bakalara pire krumpir , kuhana riža ili svježe povrće , Jedite na zdravlje! Bakalar pečen s lukom Trebat će vam: bakalar - 1 kilogram, luk - 2 komada, sol na okus brašno - za paniranje, biljno ulje - za prženje. Način kuhanja Izrežite ribu u male porcije. Mi solimo. Luk čisti. Moj. Fino izrezati. Zagrijte biljno ulje u tavi. Propustite luk. Luk stavite bakalar, pohranjen u brašnu. Pržite ribu s obje strane i zlatno smeđu. Gotovo! Kao što možete vidjeti, pečenje bakalara nije tako teško. Glavna stvar - biti strpljiv i znati neke trikove. Samo malo truda i vaše večere, na kojoj će glavno jelo biti pržena riba, dobiti ukusna i mirisna. Bakalar je jeftina, vitka i vrlo ukusna riba pogodna za kuhanje. različitih jela , Pržena bakalar može biti suha. Da biste to izbjegli, nemojte ga izlagati dugom toplinski obrađen , Bakalar se može pržiti sa začinima, rajčicama, začinskim biljem ili umak od sira sa šampinjonima. sastojci Recept za popunjavanje bakalara Puno temeljito isperite i izrežite na porcije. Uzmi dvije duboke zdjele. Jednom od njih dodajte brašno i sipajte jaja u drugo. Posolite jaja i malo promiješajte vilicom. Solite riblje komade i uvaljajte u brašno s obje strane. Zagrijte biljno ulje u tavi i stavite bakalar, prethodno premazan mješavinom jaja. Ribu je potrebno pržiti na obje strane - po 5 minuta. Ako su komadi veliki, može potrajati malo duže. Spremni bakalar trebaju biti postavljeni na papirnate salvete, tako da apsorbiraju višak masnoće, a tek onda poslužuju na stolu. Bakalar je vrlo ukusan sir pohovan , Recept kuhanja je sličan, samo je riba premazana mješavinom jaja i sira. Recept za začine bakalara sastojci Skalite ribu, uklonite rep, peraje i sva utroba. Isperite, osušite i izrežite na porcije. Napunite bakalar mlijekom i ostavite ga u hladnjaku nekoliko sati. Sol, papar i muškatni oraščić stavite u tavu. Zatim sve umutite u mort i pomiješajte s brašnom. Ribu uvučite u brašno sa začinima i pržite na vrućem ulju 10 minuta na obje strane. Nakon toga otopite maslac i pomiješajte ga sa sjeckanim češnjakom. Kuhajte smjesu oko 5–7 minuta na laganoj vatri. Prije posluživanja prženog bakalara na stolu, napunite ga umakom od češnjaka i stavite krišku limuna na tanjur. Odličan prilog posuda će postati pečena ili kuhani krumpir , pire krumpir, riža, salata od povrća. Kažu da vlasnici skupih restorana ponekad traže od kandidata za mjesto novog kuhara da kuva nešto vrlo jednostavno, poput omleta. I to nije slučajnost: najjednostavniji je obično najteži. Na primjer, prženi bakalar. Čini se da bi moglo biti lakše nego prženje bakalara u tavi? Teoretski, ništa.U praksi, jedan od njih će se raspasti, drugi će se osušiti, a ovdje se ljudi odriču kuhati pečeni bakalar, bolje je u pećnici, u pergamentu ili nečem drugom. U međuvremenu, pravilno kuhana pržena bakalar je vrlo ukusna sama po sebi, i ukusni umak priprema se za nju u istoj tavi bez prekidanja procesa, a ispostavlja se da je tekstura takvog bakalara: još uvijek sočna, ali već gusta, lako podijeljena na komade. Ako mislite da je bakalar tako riba, dajte mu još jednu šansu! Prženi bakalar Prije nego što iznesem recept za sam pečen cod, dajte mi jedan savjet. Ne ustručavajte se kupiti cijeli zamrznuti bakalar. Prvo, pod krinkom ohlađene, često prodajemo istu ribu, samo što nije jasno kada se odmrzne. Drugo, odmrzavanjem bakalara u hladnjaku i rezanjem fileta dobivate više visoke kvalitete , jer na filetu, nažalost, ponekad puštaju ribu koja se ne može u potpunosti prodati. Ako vas takva komplicirana operacija kao što je punjenje ribe još uvijek plaši - dakle, za sada kuhajte s kupljenim filetom, ali budite sigurni da planirate učiti, nije tako teško kao što se čini. Dakle, sušite bakalar papirnatim ručnicima i solju. U tavi s non-stick premazom (ako nemate takvu posudu, ležao na dnu obična posuda izrezati papir iz kruha za pečenje) zagrijati maslinu i pržiti sitno sjeckani češnjak u njemu do zlatne boje. Dodajte maslac, pustite da se otopi, pomiješajte s maslinovim uljem i stavite ribu. Pecite bakalar, povremeno skupljajte ulje žlicom i sipajte ribu preko srednje topline oko 3-4 minute, a zatim je nježno preokrenite. Ako bakalar ne viri iz tave, ne morate ozlijediti file s lopaticom - samo pržite dalje, tresući tavu glatkim pokretima naprijed i natrag, au pravom trenutku riba će zaostajati za dnom. Pecite bakalar na drugoj strani još 3-4 minute i nježno ga stavite na zagrijane ploče. U posudu ulijte vino, prokuhajte, pomiješajte s lopaticom s ostatkom posude dok ne postane homogena, zatim dodajte sitno sjeckani peršin, promiješajte i uklonite iz topline. Ulijte pečeni bakalar gusti umak pomiješana s aromatičnim peršinom, češnjakom, kuhanim bijelim vinom, uljem od bakalara i sokom, začinite svježe mljevenim crnim paprom i poslužite. Bakalar je dobro poznata komercijalna vrsta riba i vrlo popularan proizvod u kuhanju. Jela iz nje variraju: prže se, kuha, suši. Filet bakalara ima poseban okus. Recepti u tavi - pročitajte članak. Popularni bakalar primljen za relativnu jeftinost (kada se to dogodilo?), Također za kulinarsku jednostavnost. Brzo - molim vas! I mogu postojati opcije s prženim fileom bakalara. Recepti s fotografijama potražite u nastavku. Značajke kuhanja bakalara Bakalar je riba s niskim udjelom masti i stoga može biti suha pri prženju. Iskusni kuhari Oni znaju kako se nositi s ovim problemom: riba mora biti pre-marinirana prije prženja. Koliko pržiti filete bakalara u tavi? Nije preporučljivo predugo kuhati bakalar. Na primjer, za kriške debljine 3-4 cm, dovoljno je da se peče 5 minuta na svakoj strani. Nakon kuhanja potrebno je još nekoliko minuta držati suđe pokriveno, tako da je riba sočna. Treći trenutak. Bakalar ima naglašen okus i miris ribe koji svima ne sviđaju. To se također može voditi. Octena otopina (slaba), kefir, krastavac kiseli krastavac - sve će učiniti. Pogledajmo kako kuhati filete od bakalara u tavi. Čini se da bi moglo biti lakše nego prženje bakalara u tavi? Kada se to dogodilo? Koliko pržiti filete bakalara u tavi?