The fish is cut into pieces, dried with a paper napkin.
Add salt and pepper to all pieces.
Pass each piece of fish through the corn and fry it in hot oil.
Remove on a paper napkin.
Serve with polenta and garlic sauce.
Baked mackerel, in parchment, simple and quick recipe
Baked mackerel, in parchment, simple and quick recipe, which can be made by a beginner housewife. There is no smoke in the house, and the result is delicious. Written recipe and step by step video.
What ingredients do we use for the baked mackerel recipe in parchment?
Good appetite, be healthy and happy every day!
I invite you to watch the video recipe here:
Recipes with Gina Bradea & raquo Recipes & raquo Baked mackerel, in parchment, simple and quick recipe
First of all, after removing them from the fish's belly, clean them well of the fat, other skins and blood clots that still have them, under a stream of cold water. After they have been cleaned, put them in a bowl of cold water and leave them there for about 2 hours. But during this time, change the water periodically until it becomes clearer.
Take them out of the bowl and dry them on a paper towel.
Heat the oil in the pan. Roll the milk well through the flour so that it is powdered everywhere and throw it in the hot oil. Brown well on both sides. Remove them when they are ready browned on a paper towel to absorb the excess oil left on them.
Place on a plate with a slice of lemon and a parsley leaf for decoration. Sprinkle with the juice of a quarter of a lemon and season with salt and pepper to taste. It can be served with a little mujdei, as desired.
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Traditional brine fish brine recipe from the Danube & # 8211 carp brine
Fish brine traditional recipe from the Danube. How to make carp or other fish brine with polenta and sarmuzac? What fish do we use for brine? Carp, novac, crucian, redfish, bream or other freshwater or saltwater brine, baked on a hot plate with salt or grilled.
Our dear friend Mya Benea offered us this traditional recipe for fish brine from the Danube. She lives in Galati, on the banks of the Danube, and carp brine is often found in her family's menu. Spicy, garlicy fish brine, made with baked tomatoes and peppers and aromatic herbs. Fish brine made according to an old family recipe.
Traditionally, brine fish is baked in the open air on a plate sprinkled with salt. Possibly on a classic grill with embers. The picture belongs to our reader Vasile Barbu. After baking, remove the excess salt and continue the recipe.
The fish baked on a hot plate sprinkled with salt or on the grill, over a wood or charcoal fire has a special flavor, but what do we do in winter or when we live in a block of flats?
Well, we adapt the recipe and we manage with the pan and the stove & # 8230
Mya is also a moderator Urban Flavors Group on Facebook and delights us almost daily with culinary photos of the menus prepared by her. The other day he prepared this wonderful fish brine again and documented the recipe through step-by-step photos.
This dish can also be cooked in a cauldron, outdoors. It's even tastier. More recipes in the cauldron (bograci) find here.
From the quantities below it results approx. 3-4 servings of fish brine.
Wild Danube carp cooked to the taste of fishermen
A sensitive, delicate woman and, at the same time, with strong hands. Hands that know how to knead the dough. The country girl, as they say & # 8211 being born in the same village with my grandmother from my father, in Rucărul mușcelean & # 8211 is at the same time a mother respected by a whole world. And when I say world, I think of the world beyond the borders of the country. Cornelia Ghișoi's great asset is that she is good in the kitchen. But how many women are not like that? Yes, but she is a gastronomy professional. And I'll hear you ask me what's wrong with that, because a lot of other women work in restaurant kitchens. True, but it is unique. She is the only Lady Chef of Romania.
For 30 years, since working as a chef, he has collected and created hundreds, maybe thousands of recipes. And because she doesn't like to keep what she knows for herself, she put some of them in a book: "Cornelia's Recipes." From those dishes that bear her imprint, I have chosen this one for your lordships:
You will need: 900 g threaded Danube carp, 200 g onion, 30 g garlic, 200 g baked capsicum peppers, 400 g tomatoes, 250 g celery leaves and root, 200 g bell peppers, 150 ml white wine, 100 ml oil, peppercorns, salt.
Cut the carp into suitable pieces, season, cut on the skin side, and in these notches put the garlic and finely chopped tomatoes. Place in a pan greased with oil and place in the oven for 10 minutes. The bell peppers, onions, celery root and capsicum are fried in the remaining oil from the fish. Add salt, pepper, peeled and diced tomatoes, julienned celery leaves and peppercorns.
Put the hardened vegetables in a tray and the carp on top. Sprinkle with wine and put back in the oven for 10 minutes.
& # 8211 recipe from the volume "Cornelia's Recipes" by Lady Chef Cornelia Ghișoi, 2010.
Thursday's recipe. Wild Danube carp cooked to the taste of fishermen
She is the happy example that, no matter how far she goes in this profession, related to art, gastronomy, the great chefs do not forget the roots or those authentic Romanian recipes. Just as she didn't forget them either. & # 160A sensitive, delicate woman who also has strong hands. Hands that know how to knead the dough.
The country girl, as they say - being born in the same village with my paternal grandmother, in Rucărul mușcelean - is at the same time a man respected by a whole world. And when I say world, I think of the world beyond the borders of the country.
Cornelia Ghișoi's great asset is that she is good in the kitchen. But how many women are not like that? Yes, but she is a gastronomy professional. And I'll hear you ask me what's wrong with that, because a lot of other women work in restaurant kitchens. True, but it is unique. She is the only Lady Chef of Romania. & # 160
For 30 years, since working as a chef, he has collected and created hundreds, maybe thousands of recipes. And because she doesn't like to keep what she knows for herself, she put some of them in a book: "Cornelia's Recipes." From those dishes that bear her imprint, I have chosen this one for your lordships (Recipe video, here)
You will need: 900 g threaded Danube carp, 200 g onion, 30 g garlic, 200 g baked capsicum peppers, 400 g tomatoes, 250 g celery leaves and root, 200 g bell peppers, 150 ml white wine, 100 ml oil, peppercorns, salt. & # 160
Read on Antena Satelor all the details of this delicious ROMANIAN RECIPES
Sleep PANE of the Danube & # 8211 recipe "for real"
I think everyone on the Internet is looking for recipes.
I suspect that they all open several sites where they consult several recipes and extract a common denominator with preferences.
I did the same today. I have a lot of Danube catfish fillets in the fridge, it's really worth cooking so kindly with great care,
As I live in a block of flats and I don't have a yard to grill, as it is the healthiest and most delicious, in any grilled or baked horse, I still said to cook it carefully like a bread.
I would like to draw attention to the ingredients:
& # 8211 The best sleep is to catch the Danube
& # 8211 Use coarse sea salt
& # 8211 Pepper is of many kinds, don't just limit it to black and never use already ground pepper
& # 8211 The best oil to fry is grape seed or olive oil, extra virgin
& # 8211 Supermarket eggs are a disaster, use a homemade egg
Sleep fillets should be thawed in the refrigerator, at low temperature or at room temperature, in no case in the microwave.
You will notice that the fillets sound "muddy", which attracts the frequent dislike of housewives for this fish.
Then soak in sea salt and peppercorns (1 hour)
Marinate the slices in lemon juice & # 8211 30 minutes 0 you will notice that the fish is no longer muddy)
After they are marinated, they are shaken from the juice and thrown into the flour, into a lot of flour and roll well to take as much flour on them as possible.
Shake the flour and put it in the egg, very well
After the egg, put the fillets in breadcrumbs, in abundance and shake a little
Sleep fried in grape seed oil
The oil must be new, unused and “one finger thick” in a well-heated but not smoked pan, after the fillet is discarded, the real ART intervenes!
The fire / stove must be well heated to keep the crust, after only 20-30 seconds after the crust has formed, turn to the other side, then give the fire (stove) 25% slower and turn to the other side, then after 2 minutes turn from the other side the fire is given at 25% power.
The art of crispy bread crumbs is delicate because unlike other breads you can very easily either burn or leave the fish raw, believe me, it sucks untried sleep and too fried has no good taste.
I recommend (as usual) a rosé wine, for the garnish I went for french fries, lots of parsley and olives, but the choice is everyone's, everything is good for the garnish.
How to fry fish in a hot oil bath?
Heat a larger amount of oil in a deeper pan. The layer of oil should be at least 2-3 fingers high to properly enclose the pieces of fish. The temperature of the oil is very important (around 180 C) because if it is too low the fish would not brown properly and soak with the surrounding oil. If it is too high, it would burn the crust, leaving the meat raw.
Do not put many pieces of carp in the frying pan so as not to suddenly lower the temperature of the oil bath. We put 2-3 at a time, depending on the size of the pan and the pieces. We work with special pliers and we are careful not to burn ourselves with the hot oil that splashes if we are not careful!
Frying the carp takes 4-5 minutes on medium to high heat. After 2 minutes, check if it has browned on one side and turn the slices on the back as well. In the end, they must be golden.
We continue similarly with the rest of the pieces of fish. The slices of fried carp drain well of fat and place on a plate well lined with absorbent napkins. How good it looks !!
Hello my dears! Today we are talking about fried carp, one of the dishes that I personally really like. Fish meat is tasty, easy to digest and necessary for the functions of the central nervous system, due to the fact that it is rich in phosphorus. It can be eaten fresh or canned, but it should be noted that the most appropriate is to eat fresh. Fresh fish is known by the following characteristics, the gills under the operculum (ears) should be red, the eyes should be clear, bright, the scales strong and shiny, the flesh hard, elastic and not detach from the bones. All these recommendations are because if the fish is not fresh it can cause very serious poisoning. The fish is cleaned of scales with a knife from tail to head. Remove the gills and add salt. Cut on the belly along and clean the intestines, taking care not to throw away milk or caviar, if any. In carp, at the base of the head with the spine, there is a smaller bone that is bitter and needs to be removed. Once the fish is cleaned, sprinkle it with lemon juice. From this type of fish can be prepared a multitude of recipes such as carp brine, fried, breadcrumbs, in wine sauce, carp plaque.
- 1 kg of carp
- 1 tablespoon grated salt
- 150 g Malay
- 150 g white flour
- frying oil
Method of preparation
1 The carp is washed well, especially on the spinal cord, so that no skin or blood remains (it gives a bitter taste) and is cut according to the taste and preferences of each slice, fillet or round. Let it sit with salt for about 15-20 minutes, but not more than 1 hour.
2 Pass through flour and cornstarch in equal amounts. It should be noted that it can be fried only in white flour or only in corn. My husband often fries it with nothing but salt. Fry in an oil bath, the fish is completely covered. Always over medium heat in hot oil, never cold, as it will absorb a lot of oil.
3 Put the fish with the bone side down the first time, so it penetrates well. When it turns golden on one side, turn it with a special fork or tongs. The frying time varies depending on how big the pieces of fish are.
4 When it is nicely browned, I usually put it in a strainer to drain the excess oil and cover it with a lid. Serve with hot polenta and garlic sauce. Good appetite!
Fish carp prepared with bell peppers, fresh or canned tomatoes and white wine, seasoned with garlic and green parsley
Carp on baked cabbage
Carp on baked cabbage, prepared with white wine, fresh or canned tomatoes, onions and seasoned with thyme and bay leaves
Carp with tomatoes and onions in the oven (marinade).
Carp with fresh or canned tomatoes, onions and bell peppers, seasoned with thyme and baked