Whether to the mackerel and how. How much to fry a mackerel. Asian mackerel fried in a frying pan

Calorie: Not specified
Time for preparing: Not indicated

Be sure to every weekend for your family, I arrange the so-called fish days. For lunch, the husband is preparing his company (I do not argue with him and "work" is not selected, since the real ear requires male hands!), And I cook the fish roast or in the oven with a garnish suitable for each specific fish. Naturally, preference most often gives such marine species of fish, like herring, cod, salmon, sturgeon, dorado, mackerel and other things. A distinctive feature of marine fish species is the high content of unsaturated fatty acids in them, called among the public "good" fats, which are vital to people with the pathology of the cardiovascular system, with a weakened immune system, and also contribute to the improvement of brain activity, strengthen the nervous system. Among the entire list of useful fish, mackerel is most affordable. In addition, it has a good rich taste, you can prepare the scumbers without adding spices and other taste amplifiers. It will be tasty in any form! I advise you and you certainly cook at home very tasty roasted scumbers, your homework will be appreciated!
Ingredients:
- ½ Mackerel carcass,
- 1-2 pinchs of ordinary stone salt,
- 2 slice of lemon,
- 25-30 milliliters of refined vegetable oil,
- 20 grams of flour.

Recipe with photo step by step:

If you have purchased in the store or on the market frozen, but already cleaned from the internships fishery, without head and tail, then it is enough to rinse the scumbers under a stream of cold water. If the fishing is a whole, then cut her head and tail, pay carefully inside and remove the black film to avoid the possible bitterness of the final product, rinse.




Half of the mackerel carcass, cut the portions you need and put in a deep dish.




Then salute the fish, pour it a little fresh lemon juice and cut every piece in flour.














Pour refined oil on the pan, warmly warm. Put into the pan chopped halves of mackerel and fry on both sides. Be careful when turning out pieces of fish, due to the fact that the mackerel pulp is sufficiently gentle and soft, then it can be easily sliced \u200b\u200bwhen turned over.




Place the fish to the flat dish, place it with fresh greens. Since the mackerel itself has a well-pronounced rich taste and aroma, and also enough fat, then the side dishes need to select neutral, for example - boiled crumbly rice,

The adept nutrition is practiced a certain rule - the use of fish for at least 3-4 times a week. That is why the question arises about the diversity in the domestic piggy bank of the recipes of those dishes that use it.

The central figure of this article will be an excellent mackerel, which is simply filled with various vitamins and microelements. She will help you to support health and at the same time very tasty and suit dinner.

At the moment, mackerel is one of the most common fish species on the shelves. Like the rest of the white varieties, it is rather fatty and at the same time the budget is quite for any pocket.

Simple recipe

Each hostess constantly worries, how to cook a delicious dinner, while not only firmly feed the family, but also not harm their health. As the main dish, mackerel fully meets all these requirements. So why preparing it is not common in our kitchens.

Unfortunately, the mackerel has one significant drawback - a very specific aroma, which many people do not like. However, there is a very simple, but a little-known way to get rid of it is marinating.

If you even leave the fish in the marinade for some time, then the cooking of the fish will not deliver any hassle. Below you will see the most standard and easy way to fasten the mackerel in a frying pan.

Ingredients:

• mackerel - 2 pcs;
• flour - 150 gr;
• seasoning for fish;
• vegetable oil.

Time: 30 minutes + 1 hour per marinency.

Calorie: 220 kcal.

Fried mackerel in a frying pan is prepared according to the following scheme:

1. Fresh-frozen fish first should be completely hung and rinse well. After that, divide the carcass and cut your head and tail. The whole remaining fish is seeded on smooth portion pieces, so the time of the roasted will be approximately the same. Flame it to get rid of the flavor in any recipe in the "Useful Tips" paragraph;
2. Each piece of fish should be carefully graspted by spices and salt, after which to cut into flour. It must first sift it. After that, mackerel is sent to frying in the pan. Each side will not need more than five minutes. The main thing is to wait for an appetizing golden crust, which must be criste. At the same time, also try not to reap the fish, it will strongly spoil her taste.

Fried on the Mackerel Mackerel

When onions and carrots in Mackerel is added, this fish only acquires beneficial properties, because these vegetables are incredibly useful for the body. What is the most curious, they also prevent her drying, making the dish even more juicy and gentle. Such a recipe must be borne in mind if you need to cook a delicious dinner.

Ingredients:

Time: 40 minutes.

Calorie: 225 kcal.

Recipe step by step:

Roasted fish

It is said that Clar is a miraculous means that makes any fish very juicy and gentle. Mackerel does not differ here from other, so it will become a step in the preparation of fried fish. After all, the Clar is a simple liquid dough, but the result result will not doubt his work.

Ingredients:

• mackerel - 2 pcs;
• egg - 2 pcs;
• flour - 400 grams;
• milk - 4 table.;
• onion - 1 pc;
• vegetable oil;
• greens of parsley and dill;
• salt and seasoning for fish.

Cooking time: 1 hour.

Calorie: 240 kcal.

How the mackerel is prepared, fried in a frying pan in the batter:

1. Scumbers should be thoroughly twisted. Cut fins, tail and head. It is advisable to even remove the skin. Be sure to deprive the bone macabria. To do this, it will most simply be useful to culinary tweezers;
2. File should be cut into portion slices - their thickness should not be greater than a pair of centimeters, otherwise the center of the fish will not be fried evenly;
3. Onions Clean, and cut in half. As a result, you should get a semiring. Garlic shred up with the help of a press or simply a knife. After that, make out of them marinade for fish. It should fly in it about ten minutes;
4. While the fish marina should be prepared. To do this, in a deep bowl mix the flour, eggs, milk, salt and spices. Beat everything neatly with the help of a whin or fork, here the mixer does not at all become an assistant. The end result is a dough resembling its consistency what is preparing for the pancake;
5. Each piece of fish should be neatly lowering into the clarity and omit on a hot pan with vegetable oil. Do not make fire too strong, because for the rapid time, which will cook, the fish can remain raw. Mackerel is preparing in a lurch for 5 minutes on each side. After that, each piece should be removed from the frying pan and put on a paper towel. With it, all the excesses of oil and fat are glamor, which will only spoil the taste;
6. When applying, decorate the fish with greenery. As a side dish, it is desirable to serve vegetable stew or stewed cabbage. It is they who will excellently shade the scumbers.

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Mackerel with sour cream

Mackerel, frightened in sour cream, is extremely gentle and juicy. No matter how cool, perhaps, this is one of the most successful ways to prepare this fish. It completely gives all its excess fat vegetables, so the aromas of the final dish are perfectly combined with each other.

Ingredients:

• mackerel - 2 pcs;
• onion - 2 pcs;
• carrot - 2 pcs;
• sour cream - 100 ml;
• the mixture of fishering or a mixture of peppers;
• salt;
• vegetable oil.

Time: 1 hour.

Calorie: 156 kcal.

Cooking algorithm:

1. Defrost fresh-frozen mackerel carcasses at ordinary room temperature. It is better not to use a microwave oven for this, otherwise the fish can be welded. Clean it and get rid of the internships and the head with the tail;
2. Clean the onions and cut it with small pieces, like carrots (it can also be grateful). Prepared fish should be cut into portion pieces and wash again. After that, each of them needs to be salted and soldered;
3. The mixture of carrots and onions should be passed on the pan for a minute, after which they should lay out pieces of fish. All this is filled with sour cream and gently mixed so that it is evenly distributed on the dish;
4. Prepare fish under the lid should for about half an hour. It should be supplied with potato puree or rice. True, you can leave only vegetables as a side dish that was used during cooking.

Before frying the mackerel in the pan must be chosen. The most popular recipes of marinades is a mixture of water and lemon juice in a 3: 1 ratio.

You can also mix 120 ml of dry wine to mix with several spoons of lemon juice. There are other ways to marine this fish.

We use sunflower or cream as vegetable oil for frying mackerel. Olive is not allowed here.

Bon Appetit!

step-by-step recipe with photos

It is said that such a fish as a mackerel is absolutely impossible to spoil when cooking, because it is tasty in any form: hot, cold, boiled, baked, stewed and fried. About the latest version and will be discussed in our recipe. Fried mackerel is a beautiful fish dish not only for lunch or dinner, but also for breakfast. In such a fish, small bones are completely lacking, which makes it possible to tasting the dish and for young children.

The only thing you need to remember is a mackerel is very fat in itself, so such a fried fish is best to eat together with a sliced \u200b\u200bbread or a potato garnish.

Ingredients

• 1-2 frozen mackerel
• salt to taste
• 0.5 h. L. Lemon juice
• 50 ml of vegetable oil

How to fry a slab in a frying pan

1. Write frozen fish and put it in water. Do not cut off the head, cut the abdomen of each mackerel and clean it from the internships. We will consider the black film on the inner side walls of the abdomen and thoroughly in the water. If you do not remove the black film, then it will completely spoil the taste of dishes by your bitterness! If there is an opportunity, slightly wipe fish carcasses in soy sauce, lemon or orange juice or other refills before roasting.

2. Then cut the heads of the head and tails, as they may not fit in the pan. Promotion last time and dried carcasses with a paper towel. Nallaze vegetable oil in the pan and warm it up. We post carcakes of mackerel into the oil and roasting them on medium heat for 3-5 minutes on one side. At the same time, it is best to cover the frying pan with a lid and turn on the hood, as the fish has its own specific aroma. After that, the carcasses flour over the other side and proto is the same amount of time.

3. As soon as the fish as it should be done, let's give it to the table together with fresh greens or vegetables. At the request of the carcass of fried mackerel, you can pour lemon juice to neutralize its sea fragrance.

Hostess at a notes

1. The mackerel at the mackerel is the finest skin, so it is necessarily deformed and in many places will break off during a frying, exposing the grayish-black striped pulp. No need to crush that such a shame to offer guests. Defects are easy to hide with a supper from citrus zest or lemon semicircles, fluffy dill sprigs, a shallow green onion chips, rings made of lemertgrass thick stems. At the same time, a similar decor will slightly muffle a strong fish smell. Decorate the finished product with thick tomato sauce is also a good solution. To note: the source tomato is more suitable for seafood than the sharp and spicy, and from the garlic ketchup in this case generally need to refuse, as from Adzhika.

2. All types of pelagic fish in the heating process allocate many eating fat, therefore it should not be abundantly pouring oil into a frying pan. But it is required to split it, otherwise the carcass will immediately stick to a bad warm bottom of the ferry. The dish will be possible by attaching efforts, save: cover the onion-carrot "fur coat" and pour water, but then the fish will not be able to be fried - it will become stew.

3. When a mackerel performs as a queen of the table, at least one of these beverages should be prepared: pomegranate juice, berry juice with minimal sugar, natural lemonade; For adults - dry wine, sake or beer.

Stewed mackerel is a quick and affordable option to prepare fish. We should not mess with the oven, all the options for the preparation of this delicious fish we will be done in a frying pan. I offer you a recipe for stewed mackerel in sour cream, a variant of cooking fish with onions and carrots, as well as a steamed stewed with frozen vegetables. Uncomplicated recipes from simple and affordable ingredients are suitable for fast lunch or dinner. I also recommend cooking or frying a fish to the scumbers in a tomato sauce recipe.

Mackerel stew with vegetables

Mackerel stew recipe with photos

A potato mashed potatoes, rice or buckwheat porridge can be applied to the barrier to stewed fish. But the mackerel prepared on this recipe is good and without a side disk. The sauce from sour cream with dill, gives the dish unique taste, that is, half taste here in the sauce. So do sauce a lot, you will not regret. The dish is prepared very quickly, it takes no more than 30 minutes.

Ingredients:

• mackerel 3 pcs.
• sour cream 250g.
• cream or grained little 1st.L.
• indian seasoning curry
• powder dry garlic
• many fresh dill

How to smear the scumbers in sour cream

1. If you have frozen fish, then first defrost it. If the fish is headed, cut your head, with the help of scissors, remove the fins, get the inside of the abdomen, remove the black film. Fish rinse under running water. For this recipe, it is best to separate fish on the fillet, but if you have no time to mess around with fish, you can simply cut a scumbering to the portion pieces.
2. Melt the oil in a frying pan. Put the mackerel fillet, salt, season the spices to taste. Fry on each side of 3-4 minutes. Place the fish from the frying pan on the plate.
3. And in the frying pan, put the sour cream and finely chopped dill. Dill for this recipe should be a lot, you can take a whole large bundle. Mix dill with sour cream, let the mixture warm up until it starts to drill. Now put a piece of mackerel on a frying pan and let her warm up 2-3 minutes.

Stewed mackerel in sour cream ready!

How to divide the mackerel on fillet See in the video clip,

Mackerel stew with vegetables in a frying pan

Mackerel stew with vegetables - a dish you can cook for lunch or dinner. If you have a task to quickly cook dinner or lunch, then use this recipe. For the recipe we use frozen vegetables, which greatly simplifies the cooking process and makes it even faster.

I took frozen vegetables "Paparkas" Composition: pepper, tomatoes, zucchini, green beans

Ingredients:

• mackerel 1 pc.
• onions 1-2 pieces.
• frozen vegetables - 1 pack. (I have pairpash)
• oil grained 1 tbsp.
• water ½ cup
• salt to taste
• indian Curry Spices
• tomato paste 1st.L. or to taste
• parsley or dill dry
• fresh greens at will

How to prepare stewed mackerel with vegetables in a frying pan

1. If the fish is headed, cut your head, with the help of scissors, remove the fins, get the inside of the abdomen, remove the black film. Fish rinse under running water. I separated the fish on the fillet, but you can simply cut the scumbers to the portion pieces.
2. Onions are finely cut.
3. Fry onion on foil oil for 2-3 minutes.
4. Add a vegetable mixture from the package from the package, fry vegetables for 2-3 minutes. Now add water and tomato paste to vegetables.
5. From above of vegetables, lay out the fish, spray and pepper and fish. Cover the lid and prepare under the closed lid until readiness.
6. Stewed mackerel with vegetables season with dried parsley or dill.

Bon Appetit!

Recipe: Mackerel stew with onion and carrots

To prepare the mackerel stew with onions and carrots we will need:

On 2 mackerel, 1 large carrot, 2 onions, vegetable oil for frying, salt and pepper to taste.

How to smear the scumbers with onions and carrots

1. Prepare fish, cut into portion pieces or parted on fillet.
2. Flour to connect with salt and spices, cut into flour every piece of fish.
3. Fry in vegetable fish fish from two sides to ruddy crust.
4. I spread the fish with a marrow and sliced \u200b\u200bonions in a large grater. Fry vegetables for 2-3 minutes. Pour some water (about a quarter of a glass). Solim vegetables (to taste) and shops on slow fire under a closed lid until the preparedness of vegetables. At the very end, 5 minutes before readiness can be put at will, in taste, tomato paste.

Mackerel stew with onion and carrots are ready. Bon Appetit!

Step 1: Prepare the scumbers.

Step 2: Fry Skombia.

Step 3: Feel Fried Skumbria.

If, after pickling with lemon juice, you still catch an unpleasant smell for your smell, mackerel, it is worth intermitting the fish in white dry wine, onions and spices for 1 - 1.5 hours and after frying in a frying pan as indicated in the recipe.

At the request of pieces of mackerel, you can sprinkle not only with black ground peppers, but also apply such spices like dried green parsley, thyme, estragon, red ground pepper and any other spices that are suitable for cooking fish dishes.

Do not forget that the mackerel Sea fish and its meat fabrics have a fairly large percentage of salt, so during marination be with this ingredient it is extremely careful in order for your dish to be saved, 2 - 3 slices are completely enough for 2 fish.

Optionally, this type of fish can be frying in a grain, that is, in a whipped chicken egg.