Fried Fish with Vegetable Marinade

by Editorial Staff

Would you like a delicious fish for lunch? Please! πŸ™‚ 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

  1. Defrost fish fillets, wash, squeeze out excess moisture. Cut into portions. Salt, stir, leave for 20 minutes.
  2. Dip the prepared fish in flour.
  3. 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.
  4. Place the fish in a saucepan. So fry all the fish.
  5. 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.
  6. Preheat a frying pan, pour in vegetable oil. Put onions and carrots in hot oil, sautΓ© in vegetable oil for 2-3 minutes, over medium heat.
  7. Then add the tomato. Mix everything. Simmer for 1-2 minutes.
  8. 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.
  9. Refrigerate. Place the marinated fish in the refrigerator for 2-3 hours. Fried fish with marinade sauce is ready.
  10. Serve chilled fried fish under marinade, you can with your favorite side dish.

Enjoy your meal!

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