If you want to truly surprise and delight the guests gathered at the festive table, prepare fish fried with green beans and onions. This magnificent fish dish is served with an original cranberry and persimmon curtain sauce.

Summary

Ingredients

• Fish (chum salmon) – 1 kg
• Green beans – 300 g
• Large onion – 1 pc.
• Large lemon – 1 pc.
• Persimmon (fig) large (fresh ripe or thawed) – 1 pc.
• Cranberries (preferably frozen) – 150 g
• Fresh parsley – 4-5 branches
• Chili pepper in dried flakes – 1 tbsp
• Flour – 0.75 cup
• Eggs (optional) – 2 pcs.
• Ice water
• Salt to taste
• Pepper to taste
• Vegetable oil – 120 g

How to cook fish fried with green beans and onions:

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Instructions

1. Wash the fish, remove scales, free from bones (you should get about 800 g of fillets in the skin). Cut the fish into long, neat slices.

   

2. Marinate the prepared chum salmon fillet slices in lemon (cut in semicircles with the zest) and chili flakes with a couple of large pinches of salt. Leave for 30 minutes.
3. Peel the onion, cut into thin half-rings.
4. Fry the onion until golden and soft in vegetable oil (one-third of the recipe volume).
5. Boil the beans in boiling salted water, throwing in a little chopped parsley (leave a couple of twigs to decorate the finished dish).
6. Now you need to prepare the batter, thick sour cream: mix the flour with ice water. For those who like batter fatter, you can drive a couple of eggs into the specified amount of flour.
7. Spread the pickled fish on a board and on top of each piece first put boiled green beans “in a row”, and on top of the – fried onions.
8. Next, each piece of fish with beans and onions should be dipped in the finished batter. This should be done carefully, holding the fish at both ends.
9. Immerse the fish in the batter, and then immediately put in a hot frying pan with vegetable oil.
   Wait until the bottom of the fish properly “grab”, and then pour a little more batter from the ladle on top. Turn over, fry the fish in batter on the other side. And so, each slice of fish with vegetable filling. By the way, this is not too difficult to do – beans and onions, thanks to the batter and high temperature in a frying pan, perfectly bake with fish fillets.
10. Make persimmon cranberry curtain sauce. For this, cranberries, directly frozen, are poured into a saucepan with hot vegetable oil (the remaining 40 g). Fried quickly, mixed with a wooden spatula. The fire is dumped and thawed (until it is easy to cut into small pieces) or fresh persimmons are added to the stewpan. And all this is stewed with constant stirring over very low heat for 7 minutes. Ready-made cranberry sauce with persimmon is salted and spiced to taste.

    

11. Hot fish sauce is poured into a gravy boat or bowl and immediately served with fish fried with green beans and onions.

Enjoy your meal!