How to cook fish in dough: the most delicious recipes

Adviсe

But before we begin to consider them, it is worth mentioning some important rules for preparing fish in batter and dough according to the recipe, since while with the dough everything is more or less clear, then with the batter everything is somewhat more complicated:

Before use, fish must be washed, dried and cut into clean fillets. Next, it must be marinated with salt, pepper and lemon juice.
The correct batter should have a consistency similar to sour cream. To do this, you need to choose the right consistency. Otherwise, you may end up with either fish pies or an oily porridge.
Another important rule for making battered fish dough is time. After you have prepared the meat mixture (batter), you need to leave it in the refrigerator for an hour. Subsequently, this will help make the dish more tasty.
To prevent the dough from dripping off the fish, it is necessary to dry it thoroughly before processing.
To prevent the dish from losing its shape in a frying pan, it is necessary to thoroughly heat the vegetable oil.
To obtain a crispy batter, you need to cook the fish uncovered and over low heat.

Now you can move on to the dish options.

Quick recipe without yeast

This method will significantly save time and will appeal to those who are not used to fiddling around in the kitchen for a long time. Yeast-free dough is ideal for lean, unleavened dishes with fish.

You should have the following ingredients on hand:

250 milliliters of boiled water;
pre-port flour - 3 cups;
a little salt.

KBJU:

Calories - 292
Proteins - 5.5
Fats - 23.1
Carbohydrates - 34

Preparation time: 15 minutes
Cooking time: 20 minutes

Number of servings: 1

How to make yeast-free dough:

Start sifting the flour into a separate container.
You need to make a hole in the flour in the middle, then pour in cold water.
Now gently mix with a spoon from the center to the edge until you get a sticky consistency.
Continue stirring until the base stops sticking to your hands. If you wish, you can drop a little vegetable oil, then the process will go faster.

This unleavened lean dough is perfect for making fish pie, wild berry pies or fruit cookies.

Recipe

Now let's figure out how to cook fish in dough according to the recipe. The cooking technology is as follows:

Divide the fish fillet into rectangular pieces. It is advisable to cut as little as possible. This will make the meat crispier.
The greens are finely chopped.
Next, pour salt, pepper, citric acid, 3 tablespoons of vegetable oil, previously chopped dill and 2 tablespoons of water into a separate bowl. Mix everything.
Dip the prepared fish into the prepared marinade, stir so that the fillet is completely covered with the mixture and put it in the refrigerator for half an hour.
During this time, you need to prepare the fish dough in batter according to the recipe rules. Break the eggs into a deep bowl and pour in the milk.

Add flour, salt and stir until smooth. It should turn out a little less thick than for pancakes.
After this, add the marinated fish into the dough and mix the contents thoroughly so that all the pieces are covered with batter.
Next, pour vegetable oil into the frying pan in such a volume that it covers the entire bottom. Heat thoroughly so that the dough does not spread.
Now carefully place the fish in the batter. Cook it for 7 minutes on each side until golden brown.

Place paper towels on a work surface. Once the pieces are ready, place them on a lined surface to allow the oil to drain.
After the dish has cooled, you can serve it immediately.

Fish in dough, 5 recipes for fried fish in dough

Original mackerel in batter

For fish in the dough, we need mackerel fillet - 800 g, mustard - 3 teaspoons, cheese - 100 g, vegetable oil.
To prepare the batter (liquid dough), take an egg, flour - 150 g, vegetable oil - 1 tablespoon, salt. Cooking fish in dough. Grease one half of the fillet with mustard, put cheese in the middle, grated on a coarse grater, and cover with the other half. Gently dip into batter and fry on both sides. Cut into portions and serve along with fried potatoes.

Fish fried in dough

For the fish in the dough, we will need fish fillet - 1 kg, vegetable oil - 150 g, parsley - 50 g, flour - 50 g, eggs - 2 pieces, water - ? glasses, lemon, beer - 1-2 tablespoons, a little ground black pepper and salt.

We prepare fish in dough like this: First, cut the fillet into strips and pour in oil, which is mixed with lemon juice, pepper, salt and sprinkle with chopped parsley. Leave in a cool place for 30-40 minutes. Let's take on the dough. Mix the flour with the beaten yolks, add a spoonful of vegetable oil, add a little salt, add beer and water. Let the mass swell for 30-40 minutes, wrapping it in a towel during this time. But after 15 minutes, remove the towel, add the whites, whipped into a stable foam, and mix everything with a whisk. And let the dough swell again. Dip the fillet strips into the batter and immediately deep-fry the fish in the batter for 6-8 minutes. Place the fish in the batter on a sieve to drain the remaining fat. After this, place the fish on a dish, garnish with parsley leaves, lettuce, red radish and lemon slices. Serve with fried potatoes.

Fish in orly dough

We will need fish fillet - 200-300 g, citric acid, parsley, flour - 2 tablespoons, egg - 1-2 pieces, milk - 3 tablespoons, and also vegetable oil for deep-frying, salt and spices.

Let's prepare the fish. Cut the fillet into cubes, add salt and pepper, add chopped herbs, lemon juice or citric acid, mix and marinate for 20-30 minutes in a cool place. Now the dough. Dilute the flour with warmed milk (or water), pour in a tablespoon of butter, add salt, mix and let it brew for 10-15 minutes. Beat the egg whites and fold them into the prepared dough. Dip each piece of marinated fish individually into the dough and deep-fry. We serve ready-made orli fish with fried potatoes and a sauce consisting of mayonnaise and chopped pickled or pickled cucumbers.

Pies with fish filling

For the dough you will need milk - 500 ml, eggs - 2 pieces, yeast - 50 g, vegetable oil - 100 g, sugar - 2 tablespoons, salt - 1 teaspoon, carrot juice - 100 g, flour - 1 kg. We will prepare the filling from the following components: fish fillet – 500 g, onions – 100-150 g, vegetable oil, flour, ground black pepper – ? teaspoon, salt.

Recipe for fish in dough: First, let's make the dough. Let's take some warm, slightly sweet milk and dissolve the yeast in it. Pour the remaining milk into the pan, add eggs, carrot juice, sugar, salt and introduce the prepared yeast. Mix everything and add flour little by little. Knead a homogeneous, medium-thick dough. Before completing the kneading, add vegetable oil. The resulting dough should be easy to separate from your hands. Let's put it in a warm place, wrapped in a towel. Let's wait for the dough to rise, put it on a table sprinkled with flour, and knead it well one more time. Now to the filling. We will peel and finely chop the onion and sauté it in vegetable oil. Cut the fillet into pieces, add salt, roll in flour and fry on both sides. Combine the onion and fillet, add salt and pepper and mix well. Divide the finished dough into pieces and roll each of them into a round cake the size of a tea saucer and 1 cm thick. Place about two tablespoons of filling in the middle of the cake. We will cover the filling in such a way that, by pinching the dough, a pie is formed with a seam on top. In the middle of the seam we will leave a “window” in which the filling can be seen. Place the pies prepared in this way on a greased baking sheet. Let's leave them in the room for 20-30 minutes, then brush them with a mixture of one yolk, a glass of milk, a teaspoon of sugar and put them in the oven. We will bake in an oven heated to 180-200 degrees. We will serve the pies at the table along with the broth, pouring it into that same “window”.

Also on the site - mussel dishes

Pies stuffed with fried fish

For fish in the dough, we need flour - 500 g, water or milk - 1 glass, yeast - 20 g, sugar - 1 teaspoon, fish fillet - 400 g. Onions - 2 heads, vegetable oil - 2 tablespoons, pepper and salt . Taking a little warm water or milk, dissolve sugar and salt, dissolve the yeast, pour in the remaining liquid, slowly add flour and knead the dough. Before finishing kneading, add oil. Let the dough rise in a warm place. Recipe for fish in dough: Salt and pepper the fillet, roll in flour and fry on both sides. We will sauté the chopped onion. Roll out the dough into flat cakes 1 cm thick. Place the fillet in the middle of each and the prepared onion on it. We wrap the edges of the cake, seal it with a curly seam and send it to the oven to bake.

How to cook?

It is worth noting that the implementation of this recipe is quite simple. Here's what you need to do:

divide the salmon fillet into small rectangular pieces;
salt it and pepper it on both sides;
Break the eggs into a separate bowl, add salt and pepper;
after that, add flour and stir until a uniform mass is obtained, just like in the previous recipe for how to cook fish, the batter should be thicker than the pancake mixture, but thinner than the pancake mixture;
as soon as the desired result is obtained, place the fish fillet into the dish;
Heat the vegetable oil in a frying pan;
carefully lay out the fish several pieces at a time so as not to stick together;
fry them for 7 minutes on each side over medium heat until golden brown;
spread a paper towel on the work surface, as soon as the first ready-made pieces appear, immediately place them on the covered area, wait a little so that the paper absorbs the maximum amount of oil;
transfer the fish in the batter to a plate.

Red fish pie

We recommend an awesome recipe for fish pie with red fish. A simple, quick and delicious dish.

Cooking time: 40 minutes.
Number of servings: 8.
Kitchen equipment: frying pan, sieve, rolling pin, whisk, deep bowl, baking dish (rectangular or round).

For the pie you will need:

fish (salmon) 250 g
onions 1 pc.
chicken egg 3 pcs.
salt to taste
olive oil 2 tbsp. l.
butter 10 g
milk 10 ml
dry yeast 2 tsp.
flour 200 g
black peppercorns 5 pcs.
pink pepper 10 pcs.
hard cheese 300 g

Cooking method

Fry the onion, cut into half rings, in a frying pan in butter until light golden brown.
Separate the salmon from the skin, cut the fillet into large cubes (2x2 cm).
Add the fish to the frying pan with the onions and fry lightly so that it remains juicy and tender. You need to add salt at the end, before removing from the pan.
In a separate bowl, whisk 3 eggs with a pinch of salt.
Grind 5 black peppercorns in a mortar, not too finely, so that the pepper is coarsely ground.
Add 10 ml of milk to the eggs and continue beating until fluffy. We also add freshly crushed black pepper here.
Add dry yeast to the sifted flour.
Slowly and carefully add the flour into our egg-milk mixture, constantly stirring with a whisk so that there are no lumps.
The dough should have the consistency of pancakes.
Place the fried salmon with onion and butter in a bowl with our dough, add chopped pink pepper, and mix everything so that the fish is evenly distributed over the dough.
Grind hard cheese on a fine grater and add to the total mass. Mix everything well.
We prepare a small baking dish, which we grease with oil, and place the entire mass from the bowl.
Place the pan in an oven preheated to 180° for 25 minutes.
Remove the finished pie from the oven and let it cool slightly.

The pie can be served with tea or coffee. Red fish pie conveys the unforgettable taste of tender salmon with creamy notes. The cake turns out airy and tender. Also see other recipes for making red fish pie.

Pie

Next, consider a recipe for making fish pie from yeast dough. For it you will need:

500 grams of wheat flour;
250 milliliters of milk;
8 grams of yeast;
2 chicken eggs;
2 teaspoons sugar;
2 teaspoons salt;
100 grams of butter
2/3 cup rice cereal;
100 grams of carrots;
medium onion head;
250 grams of any boiled fish fillet;
black pepper.

From puff pastry

We bring to your attention a non-standard version of making a pie made from filo puff pastry. It is suitable not only for sweet strudels and meat pies. Red fish fillet perfectly complements the thin sheets of this dough.

We will need the following set of ingredients:

400 grams of red fish (salmon);
100 grams of ready-made filo dough;
150 milliliters of cream;
50 gr. parmesan cheese;
2 chicken eggs;
ground pepper;
a tablespoon of sesame seeds;
80 grams of butter;
a pinch of rosemary;
150 grams of leeks;
salt - to taste;
half a lemon.

KBJU:

Calorie content - 154.2
Proteins - 9.5
Fats - 8.8
Carbohydrates - 11

Cooking time: 55 min

Cooking time: 1 hour 20 minutes

Number of servings: 7

Detailed instructions:

First you need to defrost the fish and the finished dough.
Shred the fillet into small pieces. Place in a glass container. Salt and pepper, add rosemary, squeeze out lemon juice.
Cut the onion into rings. Place in a saucepan, add some salt and pepper.
In a small bowl, mix eggs and cream. Add salt.
Grease the prepared pan with oil. Lay out the dough layers overlapping each other. Then spread with butter. Then we put in the red fish.
Next, lay out the remaining pieces of puff pastry, moistened with filling. Next comes the leek.
Three Parmesan cheese on a fine grater. Sprinkle on top. Place the moistened sheets of dough on top.
Now you should decorate the pie with sesame seeds.
Bake for half an hour at 200 degrees.

The result is an exquisite fish pie that will win the heart of any gourmet.

How to make fish pie from yeast dough?

First of all, the dough itself is prepared. For this:

yeast should be stirred in warm milk and left to infuse for 15 minutes;
heat the butter and mix with sugar and a teaspoon of salt;
break the eggs to it;
pour milk with yeast and stir until smooth;
now add flour there and continue kneading until you get a soft dough, as soon as it is ready, remove the bowl with it and let it sit for 40 minutes, while covering it with a lid;
after the yeast dough for the fish has been prepared, you can proceed to the main work on the dish;
pour the rice into a saucepan, add 2 cups of water, add salt and cook until fully cooked;
Mash the boiled fish fillet with a fork or chop finely;
peel and chop the onion;
pass the carrots through a fine grater;

Fry both vegetables in a frying pan until soft;
after that, mix them together with the prepared rice and fish;
as soon as the dough has risen, divide it into 2 parts, grease the baking sheet on which the pie will be prepared, or you can also cover it with parchment;
lay out the first half of the dough;
place the filling on top of it;
Roll out the other half into a thin layer and cover the base of the pie with it along with the filling, pinch the dough along the edges so that it tightly covers the insides of the pie;
make a small hole in the center to allow steam to escape;
preheat the oven to 180 degrees;
bake the workpiece for 45 minutes.

Recipe for fish pie in the oven made from fresh fish and puff pastry

When guests are on the doorstep or you just suddenly want something tasty, you can whip up such a pie. It's no secret that most of the time is spent on dough. And in this case we will use ready-made puff pastry. It turns out incredibly tasty and juicy!

To prepare we will need:

Puff pastry
Salt and ground pepper to taste
Onion
Any fish fillet
Yolk

Preparation:

1. You can take any fish - salmon, pollock, halibut. The main thing is to remove the skin and remove all the bones. It's unpleasant when there are bones in the pie. In addition, it can be dangerous.

2. So, cut the fillet into medium-sized pieces. Place on a plate. Salt and pepper to taste. If desired, you can add fish spices. Just don’t overdo it so that the natural taste of the fish comes to the fore. Mix.

3. Cut the onion into thin rings. Sprinkle it with salt and pepper to taste. Mix too.

4. The dough must be completely defrosted. We do this only at room temperature and nothing else. Otherwise, if you defrost it in the microwave, it may get baked.

5. Lay out the sheet in front of you and roll it out a little. We make oblique cuts along the entire length on both sides. Leave the middle whole - there will be filling there.

6. Now we place the onion in the middle, like a pillow for the fish. We retreat from the upper and lower parts. Place the fillet on top, in one layer.

7. Now cover it with cut strips. Mix the yolk in a separate bowl. We grease the top of the dough with it. Place our product on a baking sheet lined with parchment.

8. Heat the oven to 180 degrees. Place the pie pan into the hot oven. Bake for approximately 25-30 minutes. To a ruddy appearance. Then let it cool a little, covering with a towel.

After that. You can slice and serve! Bon appetit!

Baked dish

Now let's look at the recipe for fish in puff pastry. To prepare it you need:

one and a half cups of wheat flour (200 milliliters);
100 grams of butter;
half a teaspoon of salt;
1.5 teaspoons sugar;
10 milliliters of water;
egg;
250 milliliters of water;
a tablespoon of vegetable oil;
a tablespoon of vinegar;
300 grams of red fish fillet;
60 grams of zucchini;
half an onion;
ground black pepper.

Tender with margarine

Time: 50 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 406 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

The base made with sour cream and margarine turns out tender and light when baked. For the raised dough, leave the mixture of soda and sour cream for at least half an hour in a warm place before cooking. It is better to take the margarine out of the refrigerator in advance, wait until it melts and is at room temperature. The baked goods can be given any shape, for example, with the image of a fish.

Eggplant rolls with filling
Pain in the right side under the ribs
How to choose a frying pan: which is better, reviews

Ingredients

margarine – 100 g;
milk – 0.3 tbsp;
low-fat sour cream - 2 tbsp. spoons;
flour – 2 tbsp;
soda - a pinch.

Cooking method

After leaving the slaked sour cream for half an hour in a warm place, add butter, margarine, salt, and mix with a spatula.
Gently add flour, knead into a homogeneous mass.

Cooking

Now let’s figure out how to cook fish in dough in the oven. First, you should prepare puff pastry if you don’t have store-bought:

In a glass of water, combine a teaspoon of salt and sugar, mix everything;
add an egg and a tablespoon of vinegar, mix everything until a homogeneous consistency is obtained, pour the resulting mixture into a deep bowl;
sift the flour there, it must be added in parts and constantly stirred so that no lumps form;
knead the dough, it should turn out soft and elastic;
Divide the package of oil into 4 parts and leave to warm up to room temperature; when used, it should not be hard;
Divide the dough into 4 equal parts;
now each of them needs to be rolled out into a thin sheet;
as soon as it is ready, spread one piece of butter over its entire surface, distribute the layer until maximum uniformity;
Now the dough must be carefully wound onto the rolling pin from either end;
once finished, make a longitudinal cut and remove the tool from the middle of the roll;
after that, fold the resulting layer into the shape of a book;

wrap it in cling film and put it in the refrigerator;
Repeat all the above steps with the remaining three parts of the test.

Now you can move on to the recipe itself for how to cook fish in dough:

Divide the specified amount of onion into quarters of rings;
cut the zucchini into thin slices;

remove the skin from the fish fillet, then divide it into medium-sized rectangles; if you are afraid of making a mistake with the size of the filling, just prepare the dough in advance and adjust the size of the fillet according to it;
each of them needs to be salted, peppered and sprinkled with lemon juice;
Divide the prepared dough into long rectangles, making sure that when folding both sides are the same;
now place a layer of prepared onions on the first half of the dough;
place two zucchini slices on top of it;
and as the last layer, place a piece of fish fillet, making sure that there is a frame around it, about half a centimeter wide, maybe a little more;
on the second half of the dough, make several small longitudinal cuts with a knife;
after that, cover the main part of the pie, carefully pinch the edges of both layers of dough with a fork (just press them down along the entire perimeter);
turn on the oven to warm up to 180 degrees;
Place parchment on a baking tray and lay out the preparations;
now, using a spray bottle, spray them with water as much as possible, but not too much, the pies should be wet, but not falling apart;
Now put the baking sheet in the oven, cook the dish for 30 minutes, the rosy color of the dough should signal the end of the procedure.

A simple recipe for fish pie with canned saury on kefir

Another tasty option, but you need to use kefir to prepare it. The dough turns out lighter and airier than with the addition of sour cream, and no less tasty. You can play with the filling a little - do not mash the fish with a fork, but leave large pieces, do not grate the potatoes, but chop them finely. Incredibly, the taste will change depending on this.

Ingredients for the dish:

500 ml kefir;
350 g flour;
3 eggs;
1 tsp Sahara;
1 tsp salt;
1 tsp soda;
40 ml vegetable oil;
2 cans of canned fish;
4-5 potatoes;
2 onions;
salt pepper.

Step-by-step recipe with photos:

1. For the filling, mash the fish, chop the onion into half rings, and grate the potatoes on a coarse grater.

If you have leftover boiled or fried potatoes from the evening, you can add them to the filling.

2. Pour kefir into a bowl, add salt, sugar and soda. Beat the eggs and mix.

3. Add sifted flour little by little to the mixture and mix well. You should get a batter with a sour cream consistency.

4. Line the pan with baking paper and fill with half the batter. Place grated potatoes, onions and fish on top in layers - the first two layers can be lightly salted and peppered.

5. You can make not three, but more layers, depending on the size of the mold. Place the pie in the oven for 50 minutes, temperature 180 degrees.

Even if you only add potatoes and onions to the filling, such baked goods will still be very tasty. For detailed recipes, see a separate article.

In a simple yeast batter

Preparing a simple yeast batter is not at all difficult, following the rules for forming the presented dish. Using live bacteria will produce a fluffy dough to create a crispy crust.

Differences and ways to use them:

Dry yeast (“Saf-Levure”) comes in the form of granules, grains (powder) or small particles in the form of vermicelli. To activate the activity of bacteria, fill the microorganisms with warm (up to 45 °C) purified water/other liquid.
High-speed (instant) yeast “Saf-Moment” does not require such a procedure; it is used directly with flour.
The fresh product, called raw, is usually sold in the form of small briquettes. We first dissolve this component of the recipe in warm water with the addition of regular sugar. For 1 kg of flour, 50 g of yeast is required.

What is needed to make yeast batter:

drinking water - 100 ml;
premium flour - from 130 g;
dry yeast - 10 g;

Preparation of the dough:

First of all, we study the manufacturer’s recommendations indicated on the packaging of the product package, paying attention to its expiration date. Pour the yeast into a bowl, fill it with heated (not hot!) drinking water, and mix the composition.
Add the pre-sifted flour and use a whisk to knead the dough. We destroy all lumps so that the mixture becomes smooth and homogeneous, similar in consistency to thick sour cream.
Cover the container with the product with film and leave it warm for the fermentation process to occur. Very soon the surface of the mass will be covered with many bubbles, and the volume of the composition will increase significantly. It’s our living bacteria “frolic”! In such an excellent dough, fried fish will turn out to be the most delicious and appetizing.

It is advisable to use the resulting batter in the near future, so the fish should be ready to put on a lush, deliciously crispy “outfit”.