Simple recipes for making bleak

Fried bleak

The main secret of getting simply delicious fried bleak is very simple. No special seasoning required, no olive oil or cayenne pepper with alligator gland required. You just need to do everything right. And the cooking recipe consists of the cooking time.

So, let's fry the bleak

It is necessary to clean the fish of scales, which are often simply removed with your fingers and washed off with water. Like the fish itself, the scales are also very delicate. Naturally, you need to gut the fish and remove the heads, rinse the carcasses in cold water and add a little salt. If we use coarse salt for drying, then it is better to add fine salt of the “Extra” type. The main thing is not to oversalt, since the fish is small, tender, and quickly salts out. And “Extra” salt tends to produce a stronger salting effect than coarse salt, which draws out liquid. Next, you need to roll the carcasses in dry semolina or breadcrumbs. Heat the frying pan and place the carcasses. I don’t know what kind of pan we once purchased, but as it turned out, it was the best frying pan I ever knew. Its coating turned out to be better and more durable than all the vaunted “tefals”. It is on this tray that I usually fry bleak and other products. It holds a lot of fish. And the fish never burns or sticks, no matter how much it is cooked.

And now all that remains is to add vegetable oil to a coated tray or a good frying pan and fry the bleak until it becomes crunchy seeds. She is incomparable this way, especially with cold beer.

Sprats from bleak with and without cooking

First, you need the preliminary operations of cleaning and salting the fish described above. Then, after salting for no more than ten minutes, the carcasses should be smoked in a home smokehouse for no more than 30 minutes or coated with liquid smoke and finished in the oven for 40 minutes. The result will be approximately the same.

After this, the bleak carcasses should be placed in a frying pan, add water and boil. Then pour in 300 grams of vegetable oil. Cook for an hour. After this, the fish must be cooled and placed in jars. It is desirable that the carcasses be whole, however, smoked bleak is made dry in the oven or smokehouse and does not fall apart in a pressure cooker. But there is a limit to everything. Therefore, an hour of cooking will be enough.

If you cook sprats without cooking, then the smoked bleak carcasses should be immediately placed in some jars and simply filled with vegetable oil. In the morning, homemade sprats will be ready.

I will probably say a seditious thing, but you can’t gut the bleak, just like factory-made sprat sprats and sprat fish. All the fat and taste will be preserved. But this is at the discretion, taste and level of disgust of each gourmet. If you look at how a wife deftly handles sprats that are prepared at fish factories, the thought arises: why waste time on gutting if a woman somehow finds the ridges of the fish, separates them and puts them on a plate, having previously found the insides of the fish and also putting it aside. Men, of course, cannot achieve such virtuosity. After drinking a glass of vodka, we simply send the spratine after the vodka, without looking at any ridges or anything there.

Lightly salted bleak

As already mentioned, bleak is a very fatty fish. And it can be used as a snack like Baltic sprat or Astrakhan herring.

But any “malosol” carries a certain danger, which consists in the likelihood of infection with some kind of fish parasites. This is especially true for river fish. However, now marine fish and pollution of the oceans and seas are no less dangerous. To protect yourself from such infection, you need to keep fresh bleak for about eight to ten hours in the freezer at the lowest temperature. During this time, all parasites will die. And you just need to defrost the fish, salt it for an hour, and then eat it with boiled potatoes.

Bleak sprats recipe

Why buy industrially produced sprats when you can make very good bleak sprats from your own catch. You don't need any special ingredients, just a certain set of spices, fish itself, a few hours of free time and... tea.

Yes, yes, it is in tea that our fish will be stewed.

The recipe for sprats from bleak is as follows:

1. brew tea in the proportion of 1 tsp. per serving of water;
2. just wash the fish and remove the scales;
3. Place the bleak in a dry frying pan in layers;
4. Sprinkle each layer of fish with salt,
5. throw in a few peas of allspice and pieces of crushed bay leaf;
6. pour the infused tea (without tea leaves) into the frying pan;
7. vegetable oil to coat the fish.

We bring our “miracle” to a boil over the fire, then immediately reduce it to a minimum and “smoke” for 2-3 hours until all the liquid has evaporated. From time to time, noise will form on the surface, and some peppercorns will also float to the surface - all this must be removed from the pan.

The finished bleak sprats have a golden hue, exquisite taste and aroma. By the way, to prevent the fish from falling apart, it is better to remove the bleak from the pan when it has cooled down.

Bleak recipes for unusual dishes: fish baked in cabbage

We will need: fish, white cabbage (can be pickled), onions, tomato paste, sunflower oil, spices to taste.

First you need to stew the cabbage with onions in vegetable oil.

If you have fresh cabbage, then add tomato paste at the end of stewing; tomatoes do not go into sauerkraut. Now take a baking dish, grease it with oil and lay out a layer of stewed vegetables.

Then we lay out a layer of bleak (fillet), and distribute the remaining cabbage on top of the fish. Place our dish in the oven for 40 minutes.

How to cook fish cutlets at home?

Cutlets can be prepared from almost any fish, especially when you have dry or small fish that are not suitable for frying or stewing, as well as those that have hundreds of bones. This is really a solution for those who don’t like to eat just whole fried fish. In addition, with the help of different additives and spices, you can prepare completely different cutlets from the same fish.

How to make fish cutlets from bleak at home?

Ingredients:

• bleak (peeled) – 1 kg;
• butter – 80 g;
• onions – 2 pcs.;
• white loaf – 8 pieces;
• egg – 2 pcs.;
• garlic – 4 cloves;
• milk – 0.2 l;
• potatoes – 1 pc.;
• flour – 60 g;
• vegetable oil - 35 g;
• rosemary;
• pepper;
• salt.

Preparation

Before you make these homemade fish cutlets, you will face the difficult task of processing that very bleak. The fish must be washed well, cleaned, cut off the heads, since it is unlikely that it will be possible to remove the gills of this small fish, after all this, rip open the belly, remove all the entrails and wash thoroughly again. Let's be honest, the actual preparation of these fish cutlets at home is much easier than preparing the fish.

Pour the bread crumbs with milk, if you have crackers for this purpose, then pour the crackers, but you should not specifically dry the crackers for cutlets. At the end you should have 0.3 kg of squeezed bread or crackers. Peel and finely chop the vegetables, just for convenience when processing into minced meat. And using kitchen equipment, grind into minced meat along with fish and bread. Then you need to beat in the eggs and mix thoroughly, and then add butter to increase the fat content of your cutlets. And only then the spices and salt, after which again thoroughly knead the minced meat for at least 10 minutes, lightly, as if patting it against the walls of the dish in which you are stirring. Now the minced meat is ready to rest and it will take 2 to 3 hours in the refrigerator. Then you need to form the cutlets, it is better to do this right away, then you can make them the same. All that remains is to roll them in flour, thus breading them, and fry them in a heated frying pan with butter. River fish cutlets need to be cooked well, but not too dry.

Homemade hake fish cutlets

Ingredients:

• hake fillet – 1 kg;
• semolina – 50 g;
• butter – 90 g;
• onions – 1 ½ pcs.;
• white bread – 8 pieces;
• egg – 2 pcs.;
• garlic – 4 cloves;
• dill – 3 sprigs;
• milk – 150 ml;
• parsley – 4 sprigs;
• green onions – 2 pcs.;
• breadcrumbs;
• vegetable oil - 40 g;
• lemon juice – 15 g;
• pepper;
• salt.

Preparation

This recipe with greens is not fundamentally different from others. Still soak the crumb of bread in milk, the squeezed bread should be exactly 30% of the weight of the fish, which means about three hundred grams. Then process the fish, bread and onions into minced meat, then add chopped herbs and the rest of the ingredients except breadcrumbs and vegetable oil. The minced meat needs to be mixed thoroughly and intensively for about 10 minutes. Place it in the refrigerator for 2 hours. Then form the cutlets, roll them in breadcrumbs and fry in oil.

Rhubarb cold brew with bleak

Are you wondering how to prepare bleak in an unusual way? Then here is the recipe for you. We cut the fish carcasses into fillets, then fry them on both sides in sunflower oil, cut them into pieces and set them aside for now.

Wash the rhubarb, chop it, pour boiling water over it and cook until tender, make sure it doesn’t get boiled, and let it brew for about two hours. Grind finely chopped green onions with salt, along with chopped parsley, cubes of fresh cucumber, boiled potatoes, eggs.

Strain the rhubarb broth, pour it into a serving bowl, and add pieces of fried bleak and a vegetable side dish.

Fish and vegetable soup is eaten cold; for taste, you can add a little sour cream (similar to okroshka). Bleak dishes can be made original if you add a little culinary imagination to them.

More such recipes on our website:

1. Sprat dishes - recipes from fishermen: sprats, cutlets, smoked and fried sprat If you love fish, then you definitely know more than one recipe for preparing delicious fish dishes. In this material we will talk about sprat and dishes made from it.

Spicy salted bleak - a recipe for how to pickle or marinate bleak Bleak is a small freshwater fish. By the way, this fish is one of the most common in the fishing catch.

How to cook vendace - salted, fried vendace, recipes for vendace dishes Vendace is a freshwater fish of the whitefish genus of the salmon family. Therefore, probably, residents of Karelia, Murmansk and the entire north-west consider vendace to be the most delicious river fish. It will be interesting too.

How to prepare carp caviar - salted caviar and caviar dishes Caviar is a tasty and healthy product. However, its high cost sometimes deprives us of the opportunity to taste this delicacy more often than on holidays. Could be a good alternative to store-bought goodies.

Step-by-step recipe for making pike cutlets

These cutlets are a delicacy, because pike is not always available in the store. Using this recipe, you will get very tasty fish cutlets that will not have a specific mud smell. We offer you a secret Astrakhan recipe for pike cutlets. The most difficult part of the recipe is carefully cutting up the fish carcasses.

Ingredients:

• Pike fillet – 1.5 kg.
• Loaf without crust – 1 pc.
• Onions – 3–4 pcs.
• Egg – 3 pcs.
• Milk – ½ tbsp.
• Salt and spices to taste.

Cooking process:

1. Peel the onion and cut it into pieces.
2. Cut the crustless loaf into pieces and soak in warm milk.
3. Grind the pike meat separated from the bones together with the onion in a blender bowl or in a meat grinder.
4. Put the squeezed loaf into the minced meat, break the eggs into it, add salt and spices to your taste and mix everything well.
5. Using your hands, form the resulting minced meat into oblong-shaped cutlets and roll them in breadcrumbs.
6. Fry the cutlets in well-heated sunflower oil until golden brown on both sides.
7. Then these cutlets need to be stewed, since the pike meat may not be cooked through.
8. To do this, pour a little water mixed with sour cream or tomato paste into a separate pan. Place the cutlets in it and simmer until the water from the pan has completely evaporated.
9. Serve with any side dish and fresh vegetable salad.

Bleak: what kind of fish is it?

In fresh water bodies near stones and piles, you can easily notice small fish with iridescent backs - these are bleaks. They belong to the carp breeds. What kind of fish is it - bleak fish? The description is as follows. Its size does not exceed 15 centimeters, the body is compressed from the sides (it gives the impression that the bleak is flat). The color of the fish is interesting: a green back, smoothly turning into silvery sides and a whitish belly. As soon as the bleak is in the hands of the fisherman, its scales are easily separated, because it is held very fragile.

Catching bleak

Bleak fishing is most active from May to October. This time is the peak of its activity. However, in summer the fish stay closer to the surface, which makes the task easier for fishermen. With the beginning of autumn it goes deeper. What does bleak (fish) prefer? What to catch her with? It is best to use flies. They are put on a hook, and the equipment is a fishing rod with a thin line. In the fall, you can use bloodworms or worms as bait.

It is worth remembering that the bleak bites very actively, so the moment of hooking should not be missed under any circumstances, otherwise the fish will leave. If the float only trembles, it is too early to perform manipulations; experienced fishermen hook when the float starts to move.

The bleak does not disdain maggots, blue bugs that live on alder, even white bread. It has been noticed that the fish bites well on a “sandwich” - these are maggots and bloodworms attached at the same time.

In winter, bleak fishing does not stop. The bait is “played” on the very surface of the hole.

Why is bleak useful?

Why is bleak so popular? Fish, the benefits of which are obvious, contains a large amount of minerals and substances that have a beneficial effect on the body.

1. Zinc is essential for the functioning of the nervous system. It has a positive effect on skin and hair.
2. Molybdenum - participates in metabolic processes, stimulates tissue growth.
3. Fluoride is essential for strengthening bones and teeth.
4. Potassium - prevents the development of atherosclerosis, normalizes blood pressure, cleanses the body of toxins.
5. Magnesium will help you calm down in stressful situations and stop the development and growth of tumors.

Bleak is a fish whose beneficial properties will certainly be appreciated by those who watch their figure. It contains only 12 percent fat. Therefore, nutritionists strongly recommend the consumption of bleak, a fish whose calorie content when boiled and fried is 95 and 145 kcal, respectively.

preparing bleak

Fishermen are rightfully considered the main connoisseurs of bleak. It is one of the most common fishing trophies . Who knows the proper preparation of bleak, but they. There are many recipes for preparing bleak at home, despite the fact that this fish is low-fat (its fat content is no more than twelve percent). Therefore, by itself it does not provide a good broth for fish soup. Quite often, fish is used dried. Bleak contains microelements beneficial to the body, such as magnesium, zinc, fluorine, potassium, and molybdenum.

First course

Many housewives do not like to cook first courses from bleak. This is motivated by the fact that the fish soup then has an unpleasant specific smell. This is wrong. The main thing is to cook the first bleak correctly. To make the fish soup tasty, you need to add two ruffs to the bleak. Moreover, they are only gutted, but not washed. The secret is in the mucus of the ruffs - it is this that gives the dish a special taste and aroma.

The bleak must be gutted and, if necessary, cut into pieces. Add ruffs, spices, salt and add water. As soon as the broth boils, add potatoes, onions and carrots. The white eyes of the fish indicate that the fish soup is ready. Serve sprinkled with herbs.

Silver carp cutlets - 8 recipes for delicious fish cutlets

Juicy and tender fish cutlets are not only tasty, but also dietary food. Therefore, when meat is not on your menu, these dishes will be the right choice.

Cutlets can be made from almost any fish. In addition, using different additives and spices, you can prepare completely different dishes from the same fish.

Silver carp is considered the main source of valuable fish oil and protein. And it is the only representative of fresh water that contains fish oil. A young carcass consists of 13 percent fat, but this figure increases with age. However, this should not scare you, since 100 grams of raw meat contains no more than 90 kcal, and fat reserves do not reach 1 gram.

To prepare delicious fish dishes, I have collected several proven recipes in this article. Therefore, choose the best one and surprise your family with a tasty and healthy dish.

Fried bleak

Bleak is an incredibly tasty fish when fried. Classic recipe: gutted fish is dredged in flour and fried in vegetable oil with plenty of onions.

You must first boil the potatoes. At this time, you need to fry the fish a little, rubbing it with your favorite spices and rolling it in flour. Mushrooms and onions should also be fried. Next, place the bleak on a greased baking sheet, potatoes around it, mushrooms and onions on top. Everything is generously greased with sour cream and sprinkled with grated cheese. The dish goes into the oven, preheated to 180 degrees, for 20 minutes.

Fried silver carp cutlets, photo of preparation

Cooking time : 50-60 minutes

Number of servings: 8

Energy and nutritional value

• calorie content – ​​165.0 kcal;
• proteins – 20.1 g;
• fats – 6.7 g;
• carbohydrates – 6.1 g.

Ingredients

• whole silver carp – 800 g;
• medium-sized onions – 3 pcs.;
• chicken eggs – 2 pcs.;
• breadcrumbs - 1 tbsp;
• fresh parsley – ½ bunch;
• ground black or white pepper – ½ tsp;
• refined vegetable oil – 50 ml;
• salt - to taste.

Step-by-step preparation

1. The first step is to prepare the fillet. Fortunately, this fish has large scales and thick bones that are easy to separate from the flesh. The skin is also removed quite simply - it is pulled off the meat in one piece, holding it with your fingers.
2. Rinse the pulp under the tap, dry with a paper towel and cut into small cubes.

3. Finely chop half a bunch of fresh parsley, but remove the thick stems (they will be felt later in the finished dish).

4. Peel the onion and cut it into small cubes, but the next step depends on your preference. It can be immediately ground together with silver carp, but there is also the option of pre-frying it in vegetable oil. So if you are not afraid of carcinogens, use the second method - these cutlets will turn out more tasty.

5. Pass the fillet and onion through a meat grinder, add half a glass of breadcrumbs, chopped parsley, beat in the eggs, add pepper and salt. Mix thoroughly.

6. Heat a frying pan with vegetable oil. Wet your hands (palms) and form small cutlets, rolling in breading.

7. Fry them over medium heat until golden brown on each side, but cover when finished cooking to keep them more tender.

Stewed bleak

Stewed bleak (fish) is quite varied. Below are the recipes for the most popular dishes. To prepare a classic stewed bleak, you need to gut it, wash it, and remove scales and heads. After this, the following layers are laid out on the bottom of the pan: onions, carrots, bleak and mayonnaise. Repeats until the fish runs out. Each layer must be salt and pepper. Next, water is added (to the top). The dish is cooked over low heat until done. It is checked by the top layer of the fish.

You can stew bleak with the addition of vegetables, such as tomatoes.

Delicious and juicy silver carp cutlets with lard

Tasty and juicy fish cutlets made from silver carp are no less nutritious than meat products, but are much better digestible. They are crispy on the outside and soft and juicy on the inside!

Product set:

• 1 kg silver carp fillet;
• 2 large onions;
• 4 tbsp. spoons of semolina;
• 1 large egg;
• 150 grams of lard;
• incomplete art. spoon of salt;
• ground pepper;
• vegetable oil for frying.

Cooking process:

1. A piece of silver carp, cleaned of scales and entrails, weighing just over a kilogram, must be washed with cold water, dried with a paper towel and using a sharp knife, cut the fillet from the bones.

Bleak snacks

A housewife who has bleak in her grocery arsenal can offer her household a wide range of snacks. The fish (we’ll tell you how to cook it in spicy salting and in the form of sprats below) turns out incredibly tasty and appetizing. So.

To season with spicy salting, 1.5 kilograms of fish must be laid out in layers in an enamel bowl. Each of them must be salted, sprinkled with black peppercorns, bay leaves and a small amount of red hot pepper (a teaspoon is enough for the whole dish). Next, cover the container with a lid and leave for 6 hours at room temperature, after which the fish should stand in a cold place for a day, and it can be served.

Bleak sprats are best cooked in a slow cooker. For a kilogram of fish you will need a brew of loose leaf tea - 10 teaspoons per 400 ml of boiling water, vegetable oil - 75 ml, a tablespoon of salt, cloves and black pepper. You can use soy sauce, but then you will need to halve the amount of salt.

Carefully gut the bleak and separate the heads. Place it and all the ingredients in the multicooker bowl, set the “Simmering” (“Slow Cooking”) mode for 2 hours. After this, cool and only then remove from the bowl. This will help avoid breaking the fish.

How to cook bleak - recipes

Some amateur fishermen definitely know more than one recipe for how to prepare bleak. Because this fish is one of the most common fisherman’s trophies.

Of the traditional ones, of course, you can list bleak recipes: salted, pickled, fried, baked (over a fire or in the oven at home), stewed.

Sprats

To make our own sprats from bleak, we will need the following products, which can be found in every home or in the nearest store: 500 grams of bleak, 100 grams of purified vegetable oil, 1 bouillon cube, salt, 3 bags of black tea, pepper and bay leaf.

1. We remove the heads and bellies from the caught bleak.
2. Brew tea bags with 1 cup of boiling water and let steep for 15-20 minutes.
3. Spread the bleak in even layers on the frying pan.
4. Pour in the tea leaves, crumble the cube, salt and pepper, add crushed bay leaf and oil.
5. Simmer for about an hour, covered, over low heat, until the liquid has evaporated from the pan and only oil and fish remain in the pan.
6. Place the prepared bleak sprats in the refrigerator to cool completely.

Spicy salting

Ingredients:

• 1 kg of bleak;
• 100 - 150 grams of salt;
• 5 - 6 bay leaves;
• 25 - 30 black peppercorns;
• a teaspoon of red pepper and other spices to taste.

Lay the fish in layers in an enamel bowl, salting it, and adding peppercorns, bay leaves, and a little sprinkling of red pepper. Leave it to sit at room temperature for 5-6 hours, covered with a lid, and then take the container out onto the balcony for a day, after which the fish is ready to eat.

In tomato

Ingredients:

• 0.5 kg of perched water (bleak);
• 100 gr. vegetable oil (if possible odorless);
• 1-2 glasses of tomato juice;
• carrots and onions, so that you can cover the bottom of the dish with one layer;
• a few bay leaves;
• a few peas of black or allspice;
• salt to taste.

In this case, the fish is also not cleaned, but remains in its scales. I still cut off the heads and pulled out the insides. I washed it thoroughly under cold water.

The next stage is preparing vegetables: onions, carrots. Their quantity is determined at your discretion depending on the volume of fish and your love for vegetables. After this, the carrots and onions are cut into circles.

Vegetables are placed on the bottom of an enamel pan or cast iron pot in one layer, then fish - also in even layers. Add bay leaf, peas, black or allspice peas, and salt. Who wants vegetables and fish again? And so on until the container is filled.

I just made a “pillow” at the bottom of the cauldron. As you lay, gradually pour tomato juice into the pan, mixed with half a glass of vegetable oil and salt. Cover the pan with a lid, place on the stove or in the oven, bring to a boil, then over low heat until done. Simmering time is 3.5-4 hours. But it's best to try. If the bones are stewed and they are soft, the sprat is ready.

In a frying pan

The small size of the bleak allows you to clean it significantly. To prevent crispy fried fish from becoming bitter, you need to get rid of the gills. Before frying directly, salt it, season with fragrant spices and forget about cooking for a quarter of an hour.

Next, place your freshwater inhabitant on a hot frying pan, you can do this with a jack and literally sauté for a couple of minutes on each side. To ensure that the finished fish crunches in your teeth, before combining the dish on a plate, you should hold it on a kitchen towel until the excess oil is absorbed into the napkins. Next, to add restaurant flavors, you can decorate the fried bleak with ripe cherry tomatoes, lemon slices and fresh herbs.