Burbot fried in a frying pan - cooking recipes

Burbot is found in fresh water bodies and has a special taste and smell, and its thick skin is covered with a layer of mucus.
When you cook fish in a frying pan, you will get delicious, juicy pieces that will flake into bite-size pieces. For frying, you need to choose a fresh, large carcass, preferably recently caught. What side dish do you prefer with seafood?

• Potatoes 30%, 343 votes
  343 votes 30%

  343 votes - 30% of all votes

• Without garnish 25%, 293 votes

  293 votes 25%

  293 votes - 25% of all votes

• Fresh vegetables 22%, 249 votes

  249 votes 22%

  Read also:  Lake Long Semiozerye fishing

  249 votes - 22% of all votes

• Stewed vegetables 14%, 165 votes

  165 votes 14%

  165 votes - 14% of all votes

• Cereals 9%, 103 votes

  103 votes 9%

  103 votes - 9% of all votes

Total votes: 1153

18.04.2020

Classic recipe for fried burbot in a frying pan

Using this recipe you can cook burbot with skin. The result is dense fish pieces with a crispy crust and a pleasant aroma. The recipe for frying burbot in a frying pan is quite easy and does not require much skill and effort, and only takes 30 minutes.

• Salt and pepper portioned pieces of the product, add your favorite spices for fish and leave for 10-15 minutes so that the meat marinates
• Pour a little vegetable oil into a frying pan and heat over medium heat.
• Roll the prepared fish pieces in starch so that they do not fall apart and retain their shape during cooking.
• Then also roll them in flour and place them in a heated frying pan; Fry, turning if necessary, after 3-5 minutes.

Cleaning

Before frying burbot, it is necessary to properly prepare the carcass. It lacks scales and instead has a thick ball of mucus. It should be removed, then you can cook the fish along with the skin. There are different ways to prepare a carcass in order to later prepare fried burbot according to one of the recipes:

1. Using running water and a knife. Take the carcass by the tail, place the knife and move towards the head. Gently scrape off the mucus on the skin under a powerful stream of warm water.
2. Using table salt. Take a handful of salt, rub the skin of the fish until the mucus is completely removed, rinse.

According to many recipes, you can cook fish without skin, using only fillets. Reviews and comments from chefs indicate that this is a labor-intensive process, since you need to properly separate the fillet from the skin. Cover the surface of the board or countertop with paper towels, this will prevent the carcass from sliding. Next do the following:

• take a sharp knife, cut the skin in a circle behind the head and gills;
• Take the skin firmly, pull it down sharply and firmly, and remove it from the carcass.

After complete cleaning has been carried out, it is necessary to cut the abdomen from head to tail and remove the giblets. Do this carefully so as not to damage the gallbladder, otherwise the meat will taste bitter. You can choose liver, milk or caviar; they are also prepared in batter. If you don't want to cook the entrails, you can throw them away. Next, you need to cut off the head and cut the fillet into pieces. Now you can learn recipes for preparing a delicious dish - how to fry burbot breaded with flour and in batter.

How to deliciously fry burbot

You can fry burbot with the skin on if it is not old. For this recipe you should take:

• 2 kg of fish;
• 2 tbsp. l. starch;
• 1/2 tbsp. flour;
• 60 ml oil;
• spices.

Preparation consists of the following steps:

1. Cut the fillet into convenient pieces, season with spices and set aside for 15 minutes.
2. Then heat the oil.
3. Dip the pieces first in starch, then in flour and fry in a frying pan for 4 minutes on each side.

Starch helps maintain the shape of the fillet and create a crispier crust.

Pan fried

Cooking time: 30 minutes

Number of calories: 130 kcal. Of these, 17 grams of protein, 8 grams of carbohydrates, 3 grams of fat.

• Burbot - 1.5 kilograms;
• Corn starch – 8 tablespoons;
• Flour – 150 grams;
• Oil;
• Salt pepper.

1. If the burbot is frozen, it should be defrosted.
2. Cut the pulp into pieces, add salt and pepper.
3. Dip each piece first in cornstarch, then in flour and place in a frying pan heated with oil. The dipping process is necessary to ensure that the pieces hold their shape.
4. Fry each piece on all sides until golden brown.

Even novice housewives can make such a dish. Minimum time and financial costs.

Toasted steaks with skin on

The burbot must first be cut into steaks - they should not be too thin, about 2 cm thick. They should be dried with paper towels, sprinkled with lemon juice and rolled in flour. Throw a pinch of salt into the heated oil so that it does not splatter during frying and the product does not burn.

It is better to salt pieces of fish during the cooking process - when one side is fried, turn the steaks over and salt them. When the other side is browned, add some salt to it too. At the same time, you cannot constantly twist the pieces in the frying pan, since the crust will be damaged and the juice will leak out. You only need to turn it over once.

How long to fry burbot - it all depends on the thickness of the steak and the degree of heating of the frying oil. If you lightly press the fish with a fork and the juices come out clear, it is ready. Usually, 3-4 minutes is enough.

Before cooking, steaks can be marinated in:

• mayonnaise;
• lemon juice;
• soy sauce;
• dry wine;
• sour cream;
• vegetable oil.

Or mix several of the listed ingredients, to add sweetness - add a little sugar to the marinade. Burbot should be kept in it for no more than 20 minutes.

You can cook steaks with skin on for a holiday menu. Required:

• 6 steaks;
• 150 g butter;
• 1 tsp. white pepper;
• salt, flour for breading.

For the sauce:

• 1-2 handfuls of ground almonds;
• 2-3 tbsp. l. butter;
• juice of 1 lemon;
• a little salt and white pepper;
• chopped parsley and dill.

Rub the steaks with pepper, fry quickly in oil, add salt during cooking. Cover with a lid and leave to simmer for 4-5 minutes over low heat.

Melt the butter for the sauce in a saucepan, add almonds, lemon juice, and pepper. Cook over low heat until thickened, 2 minutes before adding the herbs. For garnish, boil potato quarters, carrot cubes, cauliflower and broccoli florets.

Place the steak on portioned plates, next to the side dish and pour sauce over everything, garnish with a slice of lemon, a couple of olives and a sprig of herbs.

Recipe for baked burbot in the oven

Burbot has wonderful taste and is easy to prepare. I offer my own recipe for oven-baked burbot with a photo. A simple preparation of a complete second course includes the preparatory stage with gutting the fish, as well as cleaning and cutting vegetables, assembling before placing in the oven and the baking process.

Kitchen equipment and utensils: a board for cutting fish and vegetables, a set of bowls, a flat plate, a knife, a vegetable peeler, a grater or shredder, a frying pan, a baking dish with high sides.

Ingredients

Step-by-step preparation of baked burbot with potatoes

Preparation stage

1. Gut the fish, cut off the fins and cut into portions.
2. Peel and chop two onions into half rings. Grind two large carrots on a coarse grater.
3. Heat a frying pan, add 40 ml (about two tablespoons) of vegetable oil, fry the onion until golden brown, add carrots and fry until tender. Remove the cooked onions and carrots from the pan into a separate container.
4. Pour 3-4 tbsp into a plate. l. flour and roll the fish pieces in it. Add 60 ml (three tablespoons) of vegetable oil to the frying pan and fry the burbot pieces over high heat until brown.
5. Turn on the oven to heat up, setting the temperature to 200° C.

Shaping and baking the dish

1. Pour 20 ml (tablespoon) of vegetable oil into the bottom of the mold and add a teaspoon of mustard oil.
2. Cut five peeled potato tubers into rings of medium thickness, arrange them evenly along the bottom of the mold and add a small pinch of salt. You can add a little ground pepper or a mixture of peppers.
3. Finely chop three cloves of garlic onto the potatoes and mix everything thoroughly.
4. Place half of the fried onions and carrots on top of the potato layer and distribute evenly over the entire surface.
5. Pour half a glass of drinking water into the mold.
6. Spread the fried fish in an even layer and sprinkle with thyme leaves from one sprig.
7. Cover the pieces of fried burbot with the remaining carrot and onion frying, distributing it evenly throughout the fish.
8. Bake in a preheated oven for 40 minutes. Decorate the finished dish with sprigs of fresh herbs, taking 2-3 sprigs of dill and parsley.

https://www.youtube.com/watch?v=pWLCS6UC4zkVideo can't be loaded because JavaScript is disabled: DELICIOUS BURBT WITH POTATOES in the oven (https://www.youtube.com/watch?v=pWLCS6UC4zk)

Burbot fried with skin

Compound:

• burbot – 1 kg;
• onions – 0.2 kg;
• chicken egg – 1 pc.;
• wheat flour – 50 g;
• salt, fish seasonings - to taste;
• refined vegetable oil - how much will be needed.

Cooking method:

• Clean the burbot thoroughly. There should be no mucus left on his skin at all. Rip open the belly of the fish and remove the entrails. Rinse the carcass well and pat dry with paper towels.
• Cut the fish into pieces approximately 2.5-3 cm thick. Rub them with salt and seasonings. Leave for 10-15 minutes.
• Sift the flour into a flat plate.
• Break the egg into a cup or small bowl and whisk it with a whisk.
• Peel the onion and cut into cubes, not too small.
• Using a pastry brush, coat the burbot pieces with egg and dredge them in flour.
• Heat a frying pan, pour oil into it. Place the burbot pieces into the frying pan. Fry the fish steaks until golden brown, turn over.
• Place the onion in the pan. Fry the burbot along with the onion for another 4-5 minutes over medium heat, turning the pieces of fish as necessary.
• Reduce heat, cover the pan with a lid, and simmer the burbot and onions for another 5 minutes.

According to this recipe, the burbot turns out ruddy, juicy and aromatic. It is unlikely that anyone will be able to refuse such a treat.

Fried burbot recipe

How to fry burbot in a frying pan? There are many different recipes, we will give you the fastest and most delicious one. For this we will need the following products:

• 0.5 kilograms of burbot;
• greens, pepper and salt;
• 1 tbsp. spoon of starch;
• 1 tbsp. spoon of flour;
• oil for frying.

If the fillet has not yet been cut, cut it into the desired pieces. Then salt and pepper the fish to your liking. How to fry burbot in a frying pan without the fish falling apart? To do this, you need to bread the fish in starch and then in flour.

It is the starch that will prevent the carcass from falling apart during frying, as it will create a crust.

If you don’t do this, you may end up with porridge instead of pieces of fish. Place the burbot on a heated frying pan and fry until golden brown. Any type of potato side dish is ideal for this dish.

Burbot in onion batter

And if you are thinking about how to cook burbot at home in an unusual but quick way, the original onion batter will come to the rescue: it will make the fish aromatic and piquant. Let's take:

• burbot fillet - 1 kilogram,
• onions - 2 large onions,
• eggs - 2 pieces,
• lemon - 1 piece,
• sour cream - 100 grams,
• wheat flour - 6 tablespoons,
• salt, black pepper, fish spices,
• vegetable oil for frying - 5-6 tablespoons.

This delicious burbot recipe is based on preparing an unusual batter from onions and sour cream. For this, we clean the onions, cut them into pieces and grind them in a blender or meat grinder until they become pulp (you can grate them, but this is a very long process). Add salt, pepper, flour to the onion, pour in sour cream. Beat the eggs until foamy and add them to the batter as well. Mix everything thoroughly with a spoon so that there are no lumps left.

When the batter is ready, let's start with the fish: it's best to fry the fillet without skin and backbone - it will remain tender and cook evenly. Cut the fillet into pieces, squeeze out lemon juice and dip the fish in it.

Sprinkle with salt and pepper - the fish should stand in this marinade for 10-20 minutes. After this, heat the oil in a frying pan, set the heat to medium, and when the oil begins to bubble and a slight smoke appears above the frying pan, dip the burbot pieces into the batter and place in the oil.

The fish is fried quickly - usually 5-7 minutes is enough for each side, but you should look at the color of the batter - it should turn golden, but not burn. Serve the finished fish to the table piping hot with any side dish - it goes well with porridges and potato dishes.

Classic recipe

There is no need to remove the skin from the fish to prepare this dish. The result will be aromatic fish pieces with golden skin. The recipe is simple and does not require any effort in cooking.

What ingredients do you need to prepare:

• burbot (preferably fresh) – 1 carcass;
• wheat flour – 0.5 cups;
• potato starch – 1–2 tbsp. l.;
• vegetable oil for frying (odorless) – 70–80 ml;
• salt and spices - to taste.

Place the finished fried burbot on a beautiful flat plate and, if desired, garnish with chopped herbs.

Step-by-step preparation of fried burbot:

1. Pieces of fish need to be salted and peppered, then left for 10 minutes so that the meat is saturated with spices.
2. Pour oil into a frying pan (you can use not only vegetable oil, but also butter) and place over medium heat.
3. Dip the fish pieces first in starch (so they will retain their shape), and then in flour. Set aside to fry.
4. Fry on each side for 3-5 minutes.

It is not difficult to prepare delicious burbot. The main thing is desire and a little time. This dish is ideal not only for the dinner table, but also for the holiday table.

The following ingredients will be needed:

• fish fillet (burbot without skin) – 1 kg;
• sour cream 20% fat – 2 tbsp. l.;
• chicken egg – 2 pcs.;
• wheat flour – 6–7 tbsp. l.;
• lemon juice – 20–30 ml;
• medium-sized onion - 2 heads;
• salt and black pepper to taste.

The dish is prepared as follows:

1. To prepare burbot in batter, you need to take fish carcasses cut into 5–7 cm pieces. Add salt and pepper and leave for 10 minutes.
2. Prepare onion-sour cream batter. To do this, you need to peel and finely chop the onion in a blender bowl. Add lemon juice, 2 eggs, sour cream. Mix. Sift the flour and stir until smooth. The batter should resemble a medium-thick dough.
3. Heat oil in a frying pan. Dip the fish pieces in batter on each side and fry on both sides. Frying should continue until golden brown (3-6 minutes on each side).

The finished dish can be served with various vegetable salads, potatoes or pasta. Fish pieces can be decorated with slices of fresh tomato and chopped parsley leaves.

Fried burbot will delight all family members. The fish pieces are aromatic and unusually juicy. The main thing is to adhere to simple rules for the preliminary preparation of the carcass and the actual preparation itself.

Burbot matlot

Ingredients:

• burbot
• Champignon
• lemon juice
• olive oil
• flour
• bulb onions
• butter
• white wine
• parsley
• salt and black pepper - to taste

Cooking method

Peel and cut the onions into quarters. Heat a frying pan with the addition of olive and butter. Lay out the onions.

Cut the champignons into thin slices. Add to the onion. Stir. Slice the burbot.

Add water and a little dry white wine to the pan. We lay out the fish. Let's add salt and pepper. Cover with a lid. Leave for 10-15 minutes.

Add burbot liver. Cover with a lid. Leave for 3-4 minutes.

Place the saucepan on the fire. Add butter. When the butter has melted, add flour. Stir vigorously with a spoon. Remove from heat.

Remove the burbot from the frying pan with a slotted spoon. Let the broth simmer over the fire. When the broth boils, add the flour sauté. We put the fish back. At the very end, add lemon juice.

Chop the parsley. Add some to the pan. Place the burbot matlot on a plate. Sprinkle with chopped parsley. Bon appetit!

Fried burbot in batter

You can fry burbot by first dipping the pieces in batter. To do this you will need 1 kg of fish without bones and skin. And:

• 2 eggs;
• 2 tbsp. l. sour cream;
• 6 tbsp. l. flour;
• 2 onions;
• juice of 1/2 lemon;
• spices.

The fillet is cut into large pieces (6-7 cm), flavored with spices. Prepare the batter separately by first mixing sour cream and onions in a blender, then adding the remaining ingredients to them. The consistency should be medium thick.

After this, the burbot pieces are lightly sprinkled with flour, then dipped in batter and fried in hot oil. When serving, decorate with greens. Burbot in batter retains all its juices and flavors.

What to do before preparing fried burbot

Before the cooking process itself, it is necessary to prepare the burbot. First you need to buy fresh fish from a trusted place. Using special kitchen tools, you need to remove the skin after making a cut near the head of the fish.

Then gut the burbot, but under no circumstances throw away the liver, caviar or colostrum, they will perfectly complement your dish.

And liver is generally a very popular fish product.

Cut the carcass into the desired pieces, rub it with salt and put it in the refrigerator for 30 minutes. And after this you can start preparing a variety of dishes.

How to fry burbot in a frying pan in onion-sour cream batter

If you have a little more time to cook river fish in a frying pan, then we offer an exquisite recipe for fried burbot. We will need the following ingredients:

• 700 grams of fish fillet;
• 2 onions;
• 1 lemon;
• 6 tablespoons flour;
• 2 eggs;
• Pepper and salt;
• 2 tablespoons of sour cream.

Preparation:

1. While our prepared fish meat is salting in the refrigerator, we peel and chop the onion in a blender. Squeeze the juice from half a lemon into a container. To prepare the batter, take 2 eggs and break them into a deep bowl, where there are already chopped onions.
2. Add a little salt, add 2 tablespoons of sour cream and mix until smooth. Gradually add sifted flour; the batter should look like pancake batter.
3. In this recipe for fried burbot, you need to sprinkle the fillet with lemon juice.
4. Pour vegetable oil into a frying pan and heat it. Using a fork, dip the fish into the onion-sour cream batter and then lay it out for frying. When all the pieces are laid out, make sure that the burbot is fried on both sides until golden brown.
5. This will approximately take 4 to 6 minutes. Place the finished fish on napkins to dry the burbot from excess fat. The dish is ready! Now you know how to fry burbot in a frying pan quickly and tasty.

After this, you need to put the fish product on a plate and place any side dish next to it.

This fish goes well with mashed potatoes, pasta, and various cereals. A fresh cucumber salad will perfectly complement a burbot dish.

Everything ingenious is simple: burbot fried in flour

Burbot is famous for choosing only clean bodies of water to live in, which means its meat has virtually no muddy smell, so typical of freshwater fish. It is very tasty in itself and does not require particularly complex manipulations to turn into a flavorful and delicious dish. The next delicious burbot recipe is extremely simple! For it you will need:

• burbot - 1 kilogram,
• salt, black pepper - to taste,
• flour - 2 tablespoons,
• potato starch - 2 tablespoons,
• vegetable oil - 5 tablespoons.

The burbot needs to be filleted: cut off the head and tail, remove the fins, and remove the scales. We gut the fish and rinse the inside under the tap so that no blood clots or entrails remain. We also wash the caviar or milt (if you find it) and the liver in water and set it aside. Separate the burbot meat from the skin and carefully cut it from the backbone. There are few bones in this fish, so there is no need to clean them additionally. Cut the resulting fillet crosswise into portions and add to the liver and caviar. Salt the fish, sprinkle with pepper, let stand for at least 10 minutes so that the salt saturates the fabric. In the meantime, while you have time, you can relax behind the computer screen - especially since the “Video” section has many interesting videos about fishing!

Pour flour and starch into separate plates. Place the frying pan on the fire and pour oil into it - it must warm up well, otherwise the fish will stick to the bottom and turn into mush. We bread the burbot pieces first in starch, and then in flour and place them in a frying pan - in this order, our fried burbot will be whole, crispy and retain its juiciness. When the fish is browned, turn it over and fry until cooked.