Fried Fish with Vegetable Marinade
by Editorial Staff
Would you like a delicious fish for lunch? Please! 🙂 I recommend using this recipe to cook any sea fish fillet or non-bony river fish, such as pike perch.
Cook: 1 hour
Servings: 8
Ingredients
- Fish (fillet) – 1 kg
- Onions – 2-3 pcs.
- Carrots – 1-2 pcs.
- Tomato puree – 1-2 tbsp
- Bay leaf – 1-2 pcs.
- Vinegar – 2 tbsp
- Vegetable oil – 50-70 g
- Flour (for breading) – 100 g
- Salt to taste
- Pepper to taste
- Sugar to taste
- Water – 2 glasses
How to cook marinated fried fish:
Directions
- Defrost fish fillets, wash, squeeze out excess moisture. Cut into portions. Salt, stir, leave for 20 minutes.
- Dip the prepared fish in flour.
- Preheat a frying pan, pour in vegetable oil. Put the fish in hot oil. Fry on both sides until golden brown, about 3 minutes each over medium heat.
- Place the fish in a saucepan. So fry all the fish.
- Make a marinade. To do this, peel and wash the onions and carrots. Dice the onion and grate the carrots on a coarse grater (or cut into thin strips). Boil the kettle.
- Preheat a frying pan, pour in vegetable oil. Put onions and carrots in hot oil, sauté in vegetable oil for 2-3 minutes, over medium heat.
- Then add the tomato. Mix everything. Simmer for 1-2 minutes.
- Then pour in vinegar, boiling water, add sugar, salt, pepper, bay leaf and cook a little (2 minutes). Pour the marinade over the fish. Simmer for 5-10 minutes.
- Refrigerate. Place the marinated fish in the refrigerator for 2-3 hours. Fried fish with marinade sauce is ready.
- Serve chilled fried fish under marinade, you can with your favorite side dish.
Enjoy your meal!
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