Carp stewed with onions.

1 kg carp, 5 st. spoons of vegetable oil, 1 tbsp. a spoonful of wheat flour, 2 tbsp. spoons of vinegar, 1 tbsp. a spoonful of sugar, 2 peas of bitter and allspice, 600 g of onions, greens.

Chop off the head of the cleaned and gutted carp, cut it along the ridge into two parts, cut into portions, salt, sprinkle with ground hot pepper, breaded in flour and fry in vegetable oil.

Lightly fry the onion in vegetable oil. Put half of it in a saucepan or pan, adding bay leaf, allspice and bitter pepper, vinegar and sugar.

Put fried fish on these products, sprinkle with the remains of fried onions on top, pour over the broth made from the head, bones and fins of the carp, and simmer until tender..

Serve carp with potatoes fried in oil, pour over the juice in which it was stewed, sprinkle with herbs.

Stewed horse mackerel.

1 kg horse mackerel or 600 g horse mackerel fillet, 4-5 tbsp. tablespoons vegetable oil, 3 tbsp. spoons of 5% vinegar, 0.3 cups of water, 4-5 onions, hot and allspice grains, bay leaf and salt to taste.

Slightly defrost fresh-frozen horse mackerel, cut off the head, fins, tail feathers, side spikes, rinse with cold water, cut off the spinal and costal bones. Cut the resulting fillet into small pieces 2 cm wide.

Peel the onion, cut into slices.

Put a layer of prepared fish in a saucepan, sprinkle with onions, add bay leaf, salt, hot and allspice in grains, put a layer of prepared fish again, sprinkle with onion slices, add vegetable oil, vinegar and water.

Cool the finished dish, put it in a salad bowl and serve cold. Sprinkle with finely chopped parsley or dill before serving..

Fish fried in dough.

500 g fillet, 5 tbsp. spoons of flour, 3 tbsp. tablespoons of vegetable oil, 2 eggs, 100 g of fat for frying.

Prepare the dough. In a bowl, mix flour and salt with 2 tablespoons of vegetable oil, then dilute with warm water (0.5 cups) so that there are no lumps. Cover bowl with dough and let stand.. Cut the fish fillet into small pieces, sprinkle with salt, pepper, chopped herbs, add a spoonful of vegetable oil, mix and leave for 15-20 minutes.

15-20 minutes before serving, add 2 beaten egg whites to the dough. Take each piece of fish with a fork, dip in the dough and immerse in very hot fat cooked in a saucepan.

When serving, put the fish on a dish, in the form of a pyramid, decorate with greens.

Bread and fried fish casserole.

200 g wheat bread, 400 g fish fillet, 2 tbsp. tablespoons flour, 3 tbsp. spoons of vegetable oil, 1.5 cups of milk, 2 eggs, 2 cm. tablespoons butter (margarine), salt.

Soak bread in milk and squeeze lightly. Wash the fish fillet, sprinkle with salt, roll in flour and fry on both sides in vegetable oil. On a greased (margarine) frying pan or in a form, lay prepared bread and fish in layers, pour beaten eggs on top and bake in a preheated oven until golden brown.

When serving, drizzle with melted butter (margarine).

Sardines baked with eggs and sour cream.

5-6 pcs. sardines, 2 eggs, 30-40 g flour, 40 g vegetable oil, 250 g sour cream, 1 onion, parsley or dill, salt.

Raw eggs mixed with sour cream. Finely chop the onion, combine with the previously prepared mixture, salt. In a frying pan, previously greased, put the sardines sauteed in flour, lightly fry, then pour the sardines with the prepared mixture and bake.

Garnish with parsley or dill before serving.

Stuffed fish.

2 kg fish, 400 g onions, 2 carrots, 1 beetroot (200 g), a small piece of stale bread, 2 eggs, salt, pepper to taste.

Clean the fish, wash, cut into pieces, remove the pulp. Soak the bun in cold water, pass the fish pulp through a meat grinder along with the soaked bun and onion (leaving one onion).

Stuff the pieces of fish with the resulting mass, put carrots and beets cut into circles, cut into rings and the remaining onion on the bottom of the pan, spread the pieces of fish on top, salt, pepper, pour cold water so that it only covers the fish, bring to a boil and cook 2-.

You can add cold water to the fish once or twice (to ease the boil, t. do not let the fish boil), but no later than an hour before the end of cooking.

Fish stuffed with porridge.

750 g fish, 100 g buckwheat, 2 eggs, 1 cup sour cream, 1 onion, 1 tbsp. a spoonful of flour and 3 tbsp. tablespoons of vegetable oil.

Clean the whole fish, cut off the head near the fins, take out the insides without cutting the abdomen. Rinse the fish thoroughly, wipe the inside of the abdomen with a towel, salt and stuff with buckwheat porridge mixed with fried chopped eggs.

Sprinkle the fish on top with pepper and roll in flour, fry in a pan with butter and put in the oven. The duration of baking fish depends on the temperature of the oven and the size of the fish..

The fish is best served on the table in the same pan or transferred to a warmed dish along with the juice.. Serve vegetable salad or soaked apples with fish.

Fish cutlets.

400 g fish fillet, 100 g stale wheat bread, 0.75 cup milk, 4 tbsp. spoons of ground crackers, 1 egg, 3 tbsp. tablespoons vegetable oil for frying, 1 tbsp. a spoonful of butter for dressing, salt, ground pepper to taste.

Pass the fillet through a meat grinder, add the pulp of stale white bread soaked in milk. Salt, put ground pepper, pass all this again through a meat grinder. Pour in the eggs, mix well..

Cut the minced meat into cutlets, breading in ground breadcrumbs. Put in the oil heated in a pan, fry on both sides, and then put in the oven for 5-8 minutes to bring to readiness.

For garnish, prepare fried potatoes, pour with melted butter when serving.

Ground fish schnitzel.

1 kg of fish or fish fillet, 60 g of butter, 1 cup of vegetable oil, 5-6 eggs, 1 cup of ground crackers, 4 slices of stale white bread (without crusts), 2 boiled potatoes, 1-2 tbsp. spoons of sour cream, ground black pepper, salt.

Pass the prepared and cut into pieces fish through a meat grinder along with bread dipped in sour cream. Mix the resulting mixture with 1 egg and 1 yolk, half a serving of butter, mash with a fork, potatoes, black pepper and salt to taste..

If the mixture is very liquid, add 1-2 tablespoons of breadcrumbs. Form schnitzels from the mass, roll each in flour and, after soaking a little, moisten in the remaining beaten eggs and egg white, then breaded in breadcrumbs and fry in heated fat.

Garnish - boiled potatoes or potato salad.

Spicy minced fish schnitzel.

1 kg of fish or fish fillet, 90 g butter, 300 g potatoes, 5-6 eggs, 0.5 glasses of white wine, 2 slices of stale bread, flour, ground crackers, pickled cucumber, nutmeg, salt, ground black pepper,.

Cut the prepared fish into pieces and pass through a meat grinder along with bread and potatoes slightly soaked in wine.. Mix the resulting mixture with half a serving of butter, finely chopped pickled cucumber, 1 egg, 1 yolk, grated nutmeg, parsley, black pepper and salt to taste..

Form schnitzels from the mass, roll them in flour and, after holding a little, bread in breadcrumbs and the remaining beaten eggs. Then fry until golden in hot fat.. For each still hot schnitzel, put a small piece of butter and a slice of peeled lemon.

Serve with hard boiled eggs, red beets depending on the season.

fish daddies.

500 g fish fillet, 1 onion, 0.5 cup milk, 50 g rolls, 2 eggs, 30 g wheat flour, 50 g vegetable and 30 g butter.

Grind the fillet in a meat grinder, add the bun soaked in milk, onion, egg, pepper. Mix and grind again. The resulting mass is well knocked out. Form sticks from minced meat. Dip each in a mixture of egg, milk and wheat flour and deep fry.

Serve with mashed potatoes, drizzle with butter, garnish with a sprig of parsley.

Forshmak herring.

Fillet 6 herring, 4 tbsp. unsalted butter 2 onions, sliced \u200b\u200b4 slices of white bread 1 apple, peeled and diced, 1 tbsp. spoon of sour cream, 2 tbsp. spoons of breadcrumbs.

Soak the herring for 10-12 hours, changing the water twice, brown the onion in butter, chop the herring coarsely and add all the products to it, except for the crackers.

Stir, grease the pan with oil, put the mixture on the net, drizzle with oil, sprinkle with breadcrumbs and bake.

Fresh fish caviar casserole with bread.

100 g wheat bread, 200 g fresh fish caviar, 2 onions, 0.5 cup milk, 2 hours. tablespoons of vegetable oil, 4 tbsp. spoons of mustard sauce, salt and pepper to taste.

For the sauce: 1 egg, 1 tbsp. a spoonful of vegetable oil, 0.5 tbsp. spoons of mustard, 2 tbsp. spoons of vinegar, 0.25 h. spoons of sugar.

Soak bread in milk. Rinse fresh fish caviar, peel off films, mix with prepared bread, add finely chopped onion, salt, pepper, mix well and put in a 4 cm thick layer on a greased frying pan. Bake in oven at moderate temperature.

Drizzle with mustard sauce when serving.

Sauce. Wipe the yolks of boiled eggs through a sieve and grind with mustard, sugar, salt, gradually adding vegetable oil. Season with vinegar. Put finely chopped egg whites into the prepared sauce.

stewed calamari.

1.5 kg of squid, 150 g of vegetable oil, 100 g of dry white wine, 10 tomatoes, 2 cloves of garlic, 1 tbsp. chopped parsley, salt, pepper to taste.

Peel the squids, wash and cut into pieces. Fry, add wine, stew, and then put the pureed tomatoes, chopped parsley, salt, pepper. Simmer until fully cooked. Season with minced garlic.

Stuffed calamari.

500 g squid, 330 g tomato sauce, 300 g fresh cabbage, 2 onions, 3 eggs, 2 tbsp.

tablespoons of vegetable oil, pepper and salt to taste.

Wash and chop fresh cabbage, stew in oil with a little water until half cooked.. Add finely chopped boiled eggs and lightly fried onions, sprinkle with pepper and salt.

Clean the squids, wash and lightly beat off. Salt, fill the bags with minced meat, lightly fry in oil, put in a saucepan, pour in tomato sauce and simmer for 30-40 minutes.

Dalasyuk R. , Kampat L. , Shevchuk T.

medbe. en.