To diversify the menu, and also for the sake of economy, you can prepare fish meatballs , or better - fish crochets. In the food markets and in fish stores, inexpensive small fish of various species and trimmings are often sold, after the cutting of valuable fish of medium and large size (for example, salmon, trout, pink salmon, marlin, etc.). Such products can be used to make fish cages (it is best to choose large enough fillet pieces).
Fish whips - recipe
We will prepare bits from the trimmed fillets of salmon or pink salmon (inexpensive, and the fish is noble). Of course, you can make salmon cutlets , but that's another topic.
Ingredients:
- trimmed fish - about 1 kg;
- onion - 1-2 pcs .;
- white bread (flesh) - 1 standard loaf weighing 400 g;
- egg of chicken - 2-3 pcs .;
- vegetable oil - 5 tbsp. spoons;
- milk - 1 glass;
- wheat flour for breading;
- black pepper powder;
- dry spices for fish;
- salt.
For sauce:
- cream natural milk - 80 ml;
- wine white or pink (vermouth) - 30 ml;
- mustard ready - 1 teaspoon;
- garlic - 2 cloves;
- hot red ground pepper
- the greens are different.
Preparation
We learn how to cook fish whips in a simple and tasty way. We will soak the pulp of the loaf in milk and squeeze it, not too much. Fish cut (without skin and bones, of course), soaked bread and peeled onions will pass through a meat grinder with medium nozzle. We add eggs, season with dry spices and slightly add. Thoroughly mix and lightly shake the resulting stuffing.
We heat the oil in the frying pan, form the little bits and fry on both sides over medium heat until golden. Some time (5 minutes) weighed on low heat under the lid. At this time we prepare sauce: mix cream with mustard and wine, season with chopped garlic and spicy red pepper. Fill with this sauce the little bits in a frying pan and simmer on low heat under the lid for 5-8 minutes. Ready-made bit served with boiled potatoes, rice, buckwheat, stewed green beans and vegetable salads. Wine can be served white or pink.
Corn springs in Odessa
Ingredients:
- tulip (or sprat) - 1 kg;
- egg of chicken - 2-3 pcs .;
- wheat flour - 2-4 tbsp. spoons;
- pepper ground black;
- salt;
- vegetable oil (sunflower for frying) - 50 ml;
- greens are different - to taste.
Preparation
We divide the tulk: we separate the head and the small fish spout elegantly remove the insides, then remove the ridge. Rinse under running water and recline into a colander. Mix eggs, flour, season with salt and pepper. Thoroughly beat whisk and add prepared tulk (you can lightly grind the fish with a knife). Stir thoroughly. Heat the oil in a frying pan. Once again, as follows, beat the mass. We form the bits and fry on both sides.
Serve with herbs and spicy tomato sauce. Inexpensive and very tasty.