Baked fish in clay is prepared as follows. Gut the fish, leave the scales. Grate fish from the inside with salt, put onion, peppercorns, bay leaf inside. Coat the carcass with clay with a layer of 3-4 cm and fill it with hot coals for 25-30 minutes, start a fire from above.
Fish recipes for camping, baked, fried, stewed, boiled-smoked, boiled, steam fish, cooked in clay, foil, earth, sand, on a stone and skewer.
You will not have to clean the finished fish, as the scales fall off along with the clay. Some fishermen pre-wrap the fish in the leaves of cabbage, burdock, nettle, wild currant. In this case, the cooking time is increased to 40-50 minutes.
it will heat the sand well, bury fish in it, wrapped in several layers of wet paper, start a fire from above. The dish will be ready in 40-50 minutes. In the same way, you can cook fish in the hot coals of a fire..
Foil cooked fish.
Gut the fish, remove the scales from it, cut off the head and tail, rinse, grate with salt and pepper from the inside. Add oil, put on a double folded sheet of aluminum foil and wrap. Arrange a foil with fish on the hot coals of a bonfire, turn it over after 5-6 minutes, and after the same time the fish will be ready.
Baked fish in sand or land.
To make a bonfire on a mound of sand. Clean, gut, rinse and salt the fish. Inside, put a little onion, pepper, bay leaf, wrap in clean paper (best in a clean white rag, soaked in oil) and bury in sand. To make a fire again. After 20-30 minutes, the fish will be fried. Fish can be buried in the sand, without preheating it. In this case, the fish will cook a little longer..
Baked fish on a stone.
It is necessary to choose a flat stone slab. Then it is good to heat it on the corners of a fire and put on it prepared (gutted, salted, with spices in the abdominal cavity) fish. After about 15 minutes, the carcass must be turned over. After another 15 minutes, the fish will be ready.
Gut the fish, do not remove the scales, cut lengthwise and then across into portions, salt and string on a skewer or a rod mixed with onion, slices of bacon. Put the ends of the skewer over the coals on the coasters. Set the distance to the coals at least 5 cm. Fry the fish for 8-10 minutes, turn the carcass from time to time.
They clean the fish from scales, gills and viscera, (it is better to remove the head), rub with salt from the outside and inside, and pepper. A bonfire is made, the pan is well heated, sunflower oil is poured on it so that it spreads all over the bottom, and they put big fish, cut into pieces, small – whole. Fry the carcasses to form a red-golden crust, reduce the heat or fry them on charcoal.
Before putting fish on a baking sheet, it is usually rolled in flour or breadcrumbs. You can also salt not the fish, but the butter or flour in which it is fried. And if you make deep incisions about a centimeter wide on the sides of the fish with a sharp knife, then small bones, chopped into pieces, will not annoy with food. Boiled potatoes, fresh vegetables and greens will be a good side dish for fried and cooked in other ways fish..
Fried fish with eggs.
They clean the fish from scales, gills, viscera and the head, washed, salted. Make a fire, heat a baking sheet, pour oil and put pieces of fish. Shortly before cooking, eggs are poured onto the fish and added.
Sorrel cooked fish.
They clean the fish from scales, gut, wash, cut into pieces, salt, pepper, roll in flour and fry with onion until golden brown. Sorrel is sorted, washed, finely cut and put in a pot, pour a glass of water or fish stock and boil under the lid for 5 minutes. The resulting broth (along with sorrel) is poured in fried fish and cooked under a lid until cooked.
Small fish (bleak, ruff, etc.) are gutted, heads are removed, scales are left. At the ruffs, prickly fins are cut, washed and laid in one row at the bottom of the pot. They add salt, add onion sliced in circles, peppercorns, bay leaf and lightly pour over with sunflower oil. So layer by layer fill the pot, add vinegar, cover tightly with a lid and put on low heat. After three hours they try, if the scales and bones do not dissolve – they cook another 1.5-2 hours. You can add finely chopped beets, carrots to the onion.
Pour water into a pot, salt well, hang over a fire and bring to a boil. Rinse the cleaned fish, string through the gills and mouth a few pieces on a thin rope and immerse in boiling water for 10 seconds. Having bandaged the fish in several places with thin twine, hang it on the prepared bar from the side of the fire where the smoke is blown by the wind, and keep it until the fish becomes golden and soft. This process lasts no more than 30 minutes..
Small fish stew with vegetables.
Lay onions in a pot, sliced beets and carrots, peeled and well-washed fish, bay leaves, salt and pepper, then onions again. Pour everything (per 1 kg of fish) with 1 glass of water and 0.5 cup of sunflower oil, salt and simmer for 3 hours in a closed pot.
Salt the cooked fish and let it stand in the cold for 30 minutes. Pasteurized flour with butter, dilute with hot water (0.5 cups) and cream. Bring the liquid to a boil, put fish and onion in it. Season the dish with salt and ground pepper. Boil until cooked by closing the pot with a lid. From the finished broth you need to remove the onion. Serve boiled potatoes on the side dish. Small crucian boiled whole, large cut in half.
Boiled crucian carp in sour cream sauce.
Prepare the fish, salt, put on a baking sheet, pour hot water (so that the fish was covered only by 1/3). Add salt, bay leaf, caraway seeds, chopped onion into 4 parts and a bunch of parsley and dill, cook until tender. Add a few tablespoons of fish broth, ground crackers, salt to the sour cream, put on the fire and, stirring, cook until the sauce thickens.
Put the fish in a bowl, pour the sauce, garnish with sprigs of greenery. Place boiled potatoes around. Separately serve fresh cucumbers and tomatoes. Large crucians are cut in half, small boiled whole. The sauce can also be seasoned with ground nutmeg to taste. 500-600 g of fish, 2 bay leaves. 1 onion, caraway seeds (on the tip of a knife), 150 g sour cream. 1.5 tbsp. l ground crackers, salt and herbs to taste.
Parchment cooked fish.
Cut the fillet of bream or cod into pieces, pour salt water for 5 minutes (1 cup tablespoon of salt in a glass of cold water), then remove and let the water drain. Place fish fillet on greased parchment paper. On top of the fish put oil mixed with pepper, grated carrots and onions, sprinkle with lemon juice or diluted acid and sprinkle with finely chopped greens.
After that, fold the edges of the paper in the form of a bag, tie it with twine, lower it into the boiler, 2/3 full of boiling water, and cook for 15 minutes over low heat. Remove the finished fish from the bag and place in a bowl with the sauce. 500 g of fish, 7 carrots, 1 onion, 1 tbsp. l lemon juice, 2 tbsp. l oil, salt.
Salted fish fillet or semi-finished product, sprinkle with pepper, roll in flour and fry in oil. Pour the finished fish with oil and sprinkle with finely chopped parsley or dill. The side dish can be served with fried potatoes, sauerkraut salad, cucumbers (fresh, salted), tomatoes. 500 g fillet, 5 tbsp. l vegetable oil, 3 tbsp. l wheat flour, salt, pepper.
Rinse the prepared fish fillet or semi-finished product, dry it on a napkin, salt, sprinkle with pepper, roll first in flour, and then, moistened with an egg, diluted with milk (1/4 cup milk per 1 egg), roll in breadcrumbs. Fry the fish in oil and serve with lemon slices, garnish with parsley branches. Garnish – salad, soaked apples, mashed potatoes (from potato flakes). 500 g fillet, 0.25 cup milk, 1 lemon. 0.5 cups breadcrumbs, 1 egg, 2 tbsp. l flour and 0.5 cups of fat, salt.
Pike in horseradish sauce.
Prepare a decoction of vegetables, onions, seasonings. Strain it through cheesecloth and cool. Take one glass of broth to prepare the sauce. Cut the fish, cut into pieces and put in a large shallow pot. Pour cold broth and cook for about 30 minutes. Salt to taste. Sauce: prepare a light dressing of butter and flour. Dilute it with a glass of broth, add grated horseradish, salt to taste, sour cream, a little sugar and lemon juice.
While stirring, bring the sauce to a boil. Place the pieces of pike in a bowl so that a whole fish is obtained, and pour a small amount of sauce. Garnish – boiled potatoes. 1.5–2 kg of pike, 2 onions, 1 carrot, 1 root of celery and parsley, 3 peas of black pepper, 1 tsp. sugar, 2 tbsp. l butter, 1.5 tbsp. l flour, 2 tbsp. l grated horseradish, 1 cup sour cream, 0.5 lemon, salt.
The bream should be cleaned, washed, cut into pieces, salt, pour boiling wine vinegar and hold in a bowl under a lid. Then take out the fish. Separately, cook the broth from the roots of parsley, onions, leeks or green onions. Put bay leaf, pepper in it and cook for 15-20 minutes. Strain the broth and fill them with fish. Cook over high heat in an open bowl for 20-30 minutes.
Serve in a bowl, put lemon slices, grated horseradish, mixed with mashed apples, adding vinegar, sugar to taste, adding a little broth in which the fish was boiled. 1-1.5 kg of bream, 0.5 l of wine vinegar. 1 parsley root. 1 onion. 2-3 bay leaves. 10-15 peas of black pepper, 1 lemon. 3 tbsp. l horseradish. 3 apples. 1 tsp sugar, salt to taste.
Carp in milk sauce.
Heat milk in a pot, chop onions, carrots, put seasoning and let it boil. Peel and cut the fish into pieces. Dip in boiling milk and cook for 15-20 minutes, not allowing the liquid to boil. Put the finished fish in a bowl, pour the sauce and allow to cool. 800 g of carp, 2-3 glasses of milk. 1 onion, 1 bay leaf. 3-4 peppercorns, 1 carrot, salt to taste.
Fish in white sauce (diet).
Prepare the fish (perch, cod, pikeperch, pollock, hake, etc.) – remove the bones, remove the skin and cut into fillets. In a wide pot, greased with butter, put the fillet, sprinkle with lemon juice or citric acid solution, salt, pour water or broth, cooked from the head, skin and bones of the fish. Close the pot with a lid and cook for 20 minutes. When the fish is ready, drain the broth and prepare white sauce from it. In a hot sauce, you can pour and quickly stir the egg yolk, previously diluted with milk. Pour the fish with white sauce and serve with boiled potatoes.
Prepare a white sauce: a little broth intended for sauce, cool to 50 degrees, pour sifted wheat flour into it and stir so that there are no lumps. Bring the rest of the broth to a boil, pour the diluted flour into it, stir and cook for 15 minutes. Add salt, then boil the sauce. In a hot sauce, put butter in small pieces, pour in lemon juice and mix. Store the sauce in a sealed container. 600-800 g of fish fillet. 50 g of butter. 1 lemon. For the sauce: 600-800 g of broth. 1.5—2 tbsp. l flour. 30 g of oil. 250 g milk, 3 eggs, salt to taste.
Boiled fish with egg-oil sauce.
Prepared fish (hake, perch, cod, pike perch, mackerel) cut into portions, add roots, salt, spices and cook for 20-30 minutes. Pour boiled fish in a sauce of hard-boiled and finely chopped eggs mixed with melted butter. 600-800 g of fish. 1 onion, 1 carrot, 1 root of parsley and celery, 5-6 peas of black pepper. salt. For the sauce: 150 g butter. 5 eggs, salt.
Catfish (pike) steam.
Cut the fish into fillets without skin and bones, put them in a greased dish with the side where the skin was. Pour in the broth or water (1.3 cups per 1 kg of fish), add the roots of parsley, celery, onion, bay leaf, pepper, salt and stir under the lid for 15-20 minutes. Serve with boiled potatoes, porcini mushrooms, tomato sauce. They also cook pike. 600 g of fish, 300-400 g of sauce. 1 onion, 1 root of celery and parsley. 1 bay leaf, 3-4 peppercorns, salt.
Braised carp (tench, pike).
Clean the carp from the scales, remove the entrails, cut off the head, fins and tail, rinse, cut into pieces and put on a baking sheet, add sautéed onions, tomato puree, bay leaf, pepper, salt, a little vegetable oil, then stew 20-25 minutes. In a plate, put 2 pieces of the finished carp and pour the sauce in which it was stewed, put on top slices of lemon, sprinkle with finely chopped parsley and dill. 600 g of carp. 3 onions, 2 tbsp. l tomato, 3 tbsp. l vegetable oil, 0.5 lemon, pepper, salt to taste.
Cut the cleaned and washed pike into slices 4 fingers thick, salt. Melt the butter, add finely chopped onions, parsley, lemon zest and put the fish on top, pouring sour cream on it. Simmer in a closed pot until cooked. After that, put the fish in a bowl and pour the sauce in which it was stewed. 800-1000 g of fish. 100 g butter, 2 onions, 1 tbsp. l finely chopped parsley, zest 0.5 lemon, 2-3 tbsp. l sour cream, salt.
You can steam the pike perch, pike, burbot, cod, sturgeon, stellate sturgeon, sterlet. Clean fish, gut, wash, cut into pieces, put in a pot in one row. Pour water so that the pieces of fish are immersed in it no more than half, salt, tightly cover the kettle with a lid and cook at the boil for 15 to 20 minutes.
Steamed fish are tastier than fish boiled in water. The taste of fish can be significantly improved by adding parsley and onions during cooking. When the fish is cooked, transfer it to a heated dish, and on the broth in which the fish was cooked, prepare white or tomato sauce. Serve the fish with boiled potatoes. 500 g of fresh fish, 1 tbsp. a spoonful of flour and butter, 8 10 potatoes.
Baked fish in Russian.
Slices of raw fish (pike perch, catfish, pike, cod, common carp, limonema) with skin, without bones, lay on a baking tray, greased, lightly sprinkle with pepper. Near the fish, put slices of boiled potatoes, pour sauce, sprinkle with breadcrumbs or grated cheese, sprinkle with margarine or butter and bake for 15-20 minutes. Before serving, pour oil and sprinkle with herbs. 500 g of fish. 600 g of potatoes. 25 g of cheese or 20 g of crackers. 60 g margarine or butter, pepper, salt to taste.
Karasi in sour cream.
Peel the Karasi, rinse well, dry it inside and out with a napkin, sprinkle with salt, pepper, roll in flour and fry on both sides until golden brown. Put fried crucians on a greased baking sheet, cover with slices of fried potatoes, pour sour cream, sprinkle with breadcrumbs, add a little butter, bake for 30 minutes. 600 g crucian carp. 80 g butter, 20 g crackers. 25 g of wheat flour. 400 g sour cream, 1 kg of potatoes. 40 g butter for frying potatoes.
Cut the prepared carp into large pieces, salt, grate with crushed garlic, grease with vegetable oil and fry on both sides. 800 g of fish. 4-5 cloves of garlic. 50 g vegetable oil, salt to taste.
Stewed parsnip with fish.
Slices of fresh fish with salt, breaded in flour and fry. Potatoes, cut into strips or cubes, also lightly fry. Lay fish, potatoes, chopped lungwort, onions in layers in a pot, top with potatoes again, pour over fish broth or sour cream and simmer until cooked. 150-200 g of Lungwort. 300 g of fish, 250 g of potatoes. 75 g onion. 100 g sour cream, 25 g flour. 30 g of vegetable oil.
Baked carp with potatoes.
Peel the potatoes and cut into small circles. Grease a deep, elongated dish with fat, put potatoes in it, salt and mix. Cut the cleaned and washed carp from both sides in several places, stuff with thin slices of smoked bacon. Cut into circles green peppers, tomatoes and onions. When the potatoes are half ready, put the pepper, tomatoes and onions, and on top – the fish stuffed with lard, which previously roll in flour, mixed with ground red pepper.
Bake for 30 minutes. After a quarter of an hour, turn the fish over so that it is baked evenly. The remaining half tablespoons of red pepper mix with sour cream. Pour the finished fish with sour cream and hold for another 5 minutes. 800 g of potatoes, 1 kg of carp. 250 g of capsicum, 250 g of tomatoes or 0.5 kg of canned Hungarian Lecho, 2-3 onions, 100 g of smoked bacon, 50 g of fat. 200 g sour cream. 1 tsp red pepper, a pinch of black pepper, salt.
Braised fish with cornflower.
Salt the prepared pieces of fresh fish, season in flour, fry in vegetable oil, put dried cornflower, onion, bay leaf, pepper, mayonnaise or sour cream and simmer for 10 15 minutes. Before serving, sprinkle the fish with dill and parsley. 20 g of dried cornflower flowers. 250 g of fish. 30 g flour, 75 g vegetable oil, 150 g sour cream or mayonnaise, 50 g onions, peppers, bay leaves, salt, dill and parsley to taste.