Rasp fish: how to cook? Video recipe
Due to its fatty tasty meat, rasp is widely used in cooking. And it is not necessary to cook complex dishes, it is enough just to fry this fish to appreciate its merits. In addition to the second courses, the fish soup is cooked with excellent taste.
You will need: – 1 kg of fish; – flour for breading; – vegetable oil for frying; – salt and ground black pepper to taste.
Terpug is usually sold unplugged and with head. Therefore, first scrape off the small scales, rinse off the remnants under running cold water, cut the abdomen and remove the insides. Cut off the head, but do not throw it away if you plan to cook the fish soup in the coming days. Simply remove the gills and place your head in the refrigerator wrapped in plastic wrap to prevent chapping. And wash the carcass itself again, dry with napkins and cut into portions, then salt and pepper to taste. Pour flour into a plate, salt and stir.
Heat the oil in a skillet, dip the green leaves on all sides in flour and fry. When the fish is browned, place on a plate, garnish with vegetables and serve.
You can fry the greenling in batter. To do this, pour the salted flour on a plate, add salt, and put the beaten eggs in another plate. Dip the pieces of fish one by one and place immediately in the pan
You will need: – 1 kg of green grass; – 2 lemons; – 2 onions; – Dill; – pepper and salt to taste.
Clean and gut the fish, remove the gills from the head, cut off the fins. Rub the rasp with a mixture of salt and pepper and drizzle with lemon juice. Cut the onion into rings and place it in the belly of the fish along with the dill. Put foil on a baking sheet, on it a rasp. Make cuts along the back, insert lemon circles. Roll up the edges of the foil and secure it so that it does not unfold. Bake in a preheated oven until cooked through. Gently transfer the foil fish to a platter and serve.
You will need: – 500 g of green grass; – 2-3 potatoes; – 1 carrot; – 2 onions; – 1/4 cup rice; – Bay leaf; – parsley; – pepper and salt.
Put the water in a saucepan to warm. Peel potatoes and carrots. Cut potatoes into cubes or strips, carrots into slices and place in water, salt. Add rice and cook until half cooked. Wash the fish, peel and cut into pieces. Dip the rasp into the pot. You can take the head too, just remove the gills from it.
Chop the onion finely and add to the broth. Cook until fish is cooked. Check for salt, add salt if necessary. Pepper and lay in the bay leaf. After 4–5 minutes, take out the lavrushka, otherwise the ear will acquire a sharp taste. Add chopped greens and cover. After the soup is infused, you can serve it.