Fried smelt: recipes from small fish. Video
Choosing fish in stores, many people prefer large varieties of fish. Not everyone will pay attention to a small fish such as horse mackerel, red mullet, Baltic herring or smelt – it seems that with such a fish there is a lot of fiddling and, in addition, it is quite bony. But the inhabitants of the coastal regions of Russia use original recipes that allow you to quickly cook very tasty dishes from small fish.
The inhabitants of the Black Sea coast traditionally cook it from horse mackerel – a small fish 10–12 cm, which is especially good for catching in the fall. Shkara can also be made from red mullet. For her you will need: – 0,5 kg of horse mackerel or red mullet; – 2 pcs. onions; – black pepper and sweet peas; – ground black pepper; – salt.
Rinse the fish. Scales of horse mackerel do not need to be cleaned, it simply does not exist, but it is better to clean red mullet from scales. The insides of neither one nor the other fish need not be removed. Cut the peeled onion into half rings. Place one onion in an even layer on the bottom of a large heavy-bottomed skillet. On top of the onion, throw a bay leaf broken into several pieces and a few peas of black and allspice. Arrange the fish carefully in one layer. It should be laid tightly to each other, belly down. Season the fish with salt and pepper and lay another layer of onion on top of it. Close the pan tightly with a lid and put on fire. Keep the pan on high heat for 5 minutes, then reduce the heat and extinguish the fish, without removing the lid, for another 10 minutes.
When choosing fish, pay attention to its quality; all carcasses must be intact, intact. The fish should not have the specific smell of fish oil
Smelt is found in the northern seas and, freshly caught, has a noticeable smell of fresh cucumber. In season, you can cook this simple dish from it, which will not yield to real delicacies in taste. You will need: – 0,5 kg of smelt; – 1 egg; – 1 glass of wheat flour; – 0,5 cups of vegetable oil; – ground black pepper; – salt.
Rinse the smelt in running water, clean it from the scales, the insides can be left, especially since sometimes delicious caviar comes across inside. Dry each fish well with a paper tea towel. Place the flour on a plate. Beat the egg in a small bowl, add salt and ground pepper to it. Heat oil vigorously in a skillet. Dip each fish first in flour, then dip in an egg and fry until golden brown.
Fried smelt under marinade
The smelt you fried using the previous recipe can be pickled. For the marinade you will need: – 1 pc. onions; – 1 carrot; – 2 tbsp. vegetable oil; – 0,5 l of water; – 1 tsp with a slide of salt; – 1 tbsp. granulated sugar; – juice of half a lemon; – black pepper and sweet peas; – bay leaf. Peel the onions and carrots, cut the onion into half rings, grate the carrots on a coarse grater. Fry the onions in a pan until golden brown, put the carrots in the pan, stir and blanch them with the onions for another 5–6 minutes.
Boil water, add salt and sugar, lemon juice and bay leaf, black pepper and sweet peas to it. Cool the marinade. Place the fried smelt in a jar in layers, alternating a layer of fish and a layer of fried carrots and onions. Pour the marinade into a jar and refrigerate for XNUMX hours.