ᐉ Tench fried in bran - fish recipes

About the benefits of tench

This is a beautiful freshwater fish, rich in nutrients. Its meat contains iodine, copper, zinc, sodium, potassium, fluorine, chromium, manganese, phosphorus. It is also rich in vitamins: A, E, C, PP, group B.

100 grams of meat contain only 40 kcal, while all essential amino acids are present. Fat content – 1.8 g, carbohydrates – 1 g

It is recommended to eat this fish for stomach problems and thyroid diseases. Such food has a beneficial effect on the cardiovascular system. You can also eat it to prevent arrhythmia.

The most delicious fish is considered to be caught towards the end of April or at the beginning of May. It can be baked, stewed, fried. Housewives loved it for its lack of bones and tender meat. Typically, tench does not have an unpleasant odor. If it does exist, soaking it in water and salt solves this problem.

Interestingly, tench, if caught from water, changes color. It becomes covered with dark spots. This happens due to the layer of mucus covering it. When exposed to air, the mucus darkens and then falls off, leaving yellow marks. Hence, apparently, the corresponding name - it sheds

How to cut

Cutting tench is quite difficult. This fish is very slippery. It is covered with a layer of mucus that protects it from various parasites.

There is a good video instruction + under it I wrote the essence in text

To easily clean this fish, rinse it thoroughly and pour boiling water over it. Then the mucus coagulates and comes off easily. Rinse thoroughly again. Then remove scales from the tail to the head. This can be done using a metal sponge or a regular knife.

Do you know the secret to cleaning tench from scales? A fine grater with sharp teeth removes scales quickly and easily

Then rip open the belly and remove the entrails. This must be done carefully so as not to rupture the gallbladder, otherwise the meat will taste bitter. Cut off the gills. You can leave the head.

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Before cooking, fish can be marinated in lemon juice or rubbed with spices.

In sour cream

To prepare this dish you need about 0.5 kg of tench, 200 g of sour cream, boiled potatoes, vegetable oil for frying, some breadcrumbs, parsley, salt.

The first thing to do is to clean the tench from mucus and remove the entrails and gills, rinse well. Salt the tench well, bread it in breadcrumbs and fry in vegetable oil on both sides. Then the fried tench is placed in a greased form, and chopped boiled potatoes are laid out around it.

Pour all this with sour cream and sprinkle with breadcrumbs. Place the pan in the oven for 10 minutes (when the fish is browned, the dish is ready). We take out the form, sprinkle everything with herbs and serve.

Tench in sour cream is ready. Bon appetit!

How to fry tench in a frying pan

Pan-frying is the easiest way to cook. If you don’t have much time, but you want something special, fry the tench. There are many interesting recipes, no matter what you use, it will be very tasty. I'll tell you about the fastest and most delicious

The frying pan needs to be well heated with vegetable oil. Fry the tench over high heat on one side for about five minutes. Turn over and fry for the same amount of time on the other side. Then reduce the heat slightly to medium and fry until a crust forms.

Tench has a very delicate taste, so choose the simplest methods for preparing it. This way you won't overpower the taste of the meat.

Fried tench with onions in flour

To prepare this dish, you will need:

fish;
onion;
carrot;
wheat or corn flour;
spices.

Cut clean fish into pieces, rub with salt and pepper. Pour flour into a deep plate. You can use both wheat and corn flour. Dredge the pieces in flour. If the fish is small, you can throw it in a regular plastic bag along with flour and spices. Tie the bag and shake it well.

Place the breaded pieces on a preheated frying pan. Fry for about three minutes on one side over high heat. A golden crust should form. Turn the fish over to the other side and reduce the heat. Fry until done.

Cut the onion into half rings and grate the carrots. Add to fish and fry for up to 5 minutes. Add a little water and simmer until the vegetables are ready. You can add herbs after you turn off the gas. After a few minutes the dish can be served.

Fried tench in sour cream

Such a delicious dish as tench with sour cream can be prepared even for a festive dinner. To do this, take;

fish;
sour cream;
flour;
greenery;
butter;
salt pepper.

Cut the prepared fish and add salt. Let it sit for 15 minutes. Melt the butter in a frying pan. Dilute a little flour with water, add a spoonful of sour cream, salt and pepper to the mixture. Pour the resulting sauce into a hot frying pan. Stir until it thickens.

When the sauce boils, add the pre-prepared fish to it. Simmer over low heat. The dish will be ready in 20-30 minutes. Turn off the gas and sprinkle the dish with finely chopped herbs.

Tench in batter

This is an easy way to quickly cook fish. In batter, tench meat will retain its juiciness and delicate taste as much as possible. For this dish you need:

fish;
salt pepper;
a couple of eggs;
flour;
mineral water.

Chop the prepared fish, add salt and pepper. Leave to soak, and in the meantime heat a frying pan with vegetable oil.

For the batter, break a couple of eggs and add spices. Beat with a fork. If you add 50 ml of carbonated mineral water, the batter will be more fluffy and airy.

Pour flour into a plate. Dip the tench pieces first in flour and then in beaten egg. Then dip in flour again and place in a heated frying pan. Fry on both sides for a couple of minutes until a golden crust forms. The dish is ready. To do everything correctly, I suggest watching the video.

In lemon-celery sauce

To prepare such a delicious dish you will need the following ingredients:

tench;
lemon;
celery root;
curry;
ground paprika;
sea salt;
dill seed

Wash the fish and cut it. Grind the celery root and place in a bowl. Add curry, dill seed, lemon, paprika, sea salt to it. Add some water. To stir thoroughly. Rub the resulting mixture onto the pieces of meat and leave to marinate for an hour.

Then heat a frying pan with olive oil. Remove the pieces from the marinade and place in the pan. Fry on both sides for 10 minutes until done. Pour the remaining marinade over the finished fish. Cover with a lid and simmer for about 15 minutes. After 10 minutes, remove the lid so that excess liquid can evaporate. Ready.

How to quickly clean tench

Before preparing tench, it must be cleaned of mucus and scales. There are several ways to do this.

The first one is quite labor-intensive: first you need to wash the fish in cold running water. Then pour boiling water on both sides - this causes the mucus to roll into lumps, and it can be easily removed with a knife. You need to remove the scales with a dull knife, so as not to damage the skin, from the tail to the gills.

The second method takes very little time. You can quickly clean tench fish by washing off the mucus with cold water. After this, all that remains is to rub the scales with a metal sponge or a fine grater.

After cleaning, you need to cut the belly from head to tail, trying not to push the knife deep so as not to damage the liver (otherwise it will be impossible to get rid of the bitterness). Cleaned and gutted tench must be thoroughly rinsed in plenty of running water. The fins, tail and head can be cut off or left, depending on the recipe.

Advice: it is better to clean tench in a basin of water - this way the scales will not scatter around the kitchen.

What to serve with

Tench, like many other fish, goes best with rice, potatoes, and vegetables. Vegetables can be made into a fresh salad or stewed or baked. The taste of this fish is in harmony with cheese, mushrooms, tomatoes or dry white wine. Choose spices to your taste. But it is better not to use those that have a pronounced aroma, so as not to overwhelm the taste of the meat.

Do you often cook tench, what are your favorite recipes? If you liked my options, click on the social buttons and share with others. I will be very glad to have new subscribers. Bye everyone.

Fried tench in tomato sauce

There are many ways to cook tench in a slow cooker. In particular, this fish can be safely fried, especially if it is pre-marinated in a special tomato sauce. The result is a very simple and quick dish, and you only need a couple of ingredients to cook tench in a slow cooker:

tench - 2 small carcasses,
tomato paste - 100 grams (2 bags of 50 grams each),
sweet dried paprika - 1 heaped teaspoon,
black pepper - ½ teaspoon,
lemon - ½ piece,
dried dill - ½ teaspoon,
sour cream - 100 grams (the same as tomato paste),
salt - to taste,
vegetable oil for frying.

Number of servings: 2;
Cooking time: 1.5 hours.

To begin with, we clean the tench from the entrails, cut out the gills and eyes, wash the carcasses and dry them on towels. After this, lightly sprinkle them with lemon juice and rub the inside with salt. We put the fish aside for about 20 minutes. While it is marinating, you have time to watch a couple of new videos in the video section of the site “All about Fishing!”

To prepare the sauce, mix tomato paste, sour cream, a little salt, pepper, dried dill and paprika in a bowl. Grate some lemon zest into the mixture.

Before cooking tench in a slow cooker, coat each carcass with the resulting sauce. Grease the bottom of the bowl with oil and place the fish in it. Set to “Fry” mode and cook covered for 5 minutes. Then open the lid, turn the line over to the other side and send it to fry again. Serve with fresh salad and side dish of your choice.

Many delicious dishes can be prepared from tench, as well as from their relatives carp and carp. For example, take as a basis our recipes for cutlets from carp, jellied tench or carp in sour cream with mushrooms.

How to clean and cook tench fish

Tench has a wide distribution, is very unpretentious to the conditions, and is found in most standing reservoirs or rivers with slow currents. Despite this, you rarely see it among fishermen's catch. This is due to the fact that its lifestyle is very different from most carp fish. Meanwhile, it is very tasty, with tender meat, and there are very few bones in it.

Product Features

This beauty has a color from green-silver to dark brown. It got its name due to its ability to change color after being taken out of water. It looks like it's really faded. This fish has very small scales, covered with a layer of mucus on top. In addition to good taste, meat contains many vitamins and microelements. Phosphorus, iodine, zinc, sodium, manganese and many other elements necessary for the human body are contained in it. The low carbohydrate content makes fish very useful for athletes and people watching their weight. It’s not for nothing that they say that tench is the king’s fish.

Getting rid of a specific odor

The molt spends most of its time in dense thickets of aquatic vegetation. This is probably what influenced the specific smell, which may be more or less, depending on the body of water. Indeed, tench often smells like mud, which not everyone will like. In order to get rid of the herbal smell, you can soak the fish carcasses for several hours in clean water with a few slices of lemon. You can simply use various additives, such as onions, dill, and ready-made seasonings. For example, fish fried with spices leaves virtually no unpleasant odors. Therefore, this method is suitable for people who do not want to perform unnecessary actions or simply do not have time for it.

Tench fish: product features

Tench is a freshwater inhabitant that is very popular among chefs due to its delicate taste and unpretentiousness in preparation. The fish is not large in size, but sometimes you can find quite large specimens.

Tench meat has a sweetish taste, while it is juicy and low in calories, since its fat content does not exceed 7%.

True, such fish also have their drawbacks. Firstly, tench is quite bony, and secondly, it has a faint smell of mud, which not everyone likes. You can get rid of such an unpleasant aroma by keeping the carcass in cool water for several hours or simply rinsing it with saline solution.

Do you need to clean the line and how to do it?

There is no clear opinion about this. If you cook in the oven, the small scales are baked and become almost invisible. The same can be said about fried tench. But to prepare fish soup, for example, it is advisable to clean the fish. In addition, in any case, it is necessary to remove the mucus, which protects the tench from various diseases. To do this, you can douse the carcass a little with hot water; after this procedure, the mucus will instantly crumple, which will make the work easier.

It is very convenient to clean tenches using an ordinary vegetable grater.

How to clean fish correctly

Tench is a rather slippery fish and its scales are thin and very small. Therefore, cleaning it is not so easy and conventional methods are not suitable here. But, if you decide to simply fry such fish, then it is not at all necessary to clean it. During the cooking process, the scales turn into a crispy crust.

Rinse the carcass under cold water to remove the smell of mud.
Then pour boiling water over it - so the mucus will coagulate and look like egg white.
After this, you need to rinse the fish again under cold water.

To prepare other dishes, the tench will still have to be scaled. Now we’ll tell you how to clean it, because everything is simple here.

We also wash the fish.
Wash off the mucus with hot boiling water.
Using a sharp knife or fine grater, scrape off the scales. To prevent the fish from slipping in your hands, you can sprinkle it with salt.
Now all that remains is to pull out all the insides. We make a cut from the tail to the head (the main thing is not to touch the gall bladder, otherwise the meat will become bitter), remove all the internal organs and rinse the carcass under cold water.
If the smell of mud is still present, then treat the tench with a saline solution.

Now you can choose recipes for preparing delicious dishes.

How to fry tench in a frying pan

Perhaps the easiest and fastest way to cook tench is to fry it in a frying pan. Remove the mucus, rip open the belly, remove the entrails, cut into steaks, salt and roll in flour. Pour a sufficient amount of vegetable oil into the frying pan and heat it up. The oil should be hot enough so that when you place the fish pieces in the pan, you can see a boil. The amount of oil should be such that it covers the fish by about half. Fry for a short time (the time depends on the temperature, size of the pieces, amount of oil), then turn over to the other side and fry it. That's it, the dish is ready.

You can add chopped onion and pepper to the fish, but this is a matter of taste. My opinion is that the more additional spices, the less real flavor of the tench itself remains.

An important point is that when eating undercooked river fish, there is a risk of becoming infected with parasites. Some of them are very dangerous for humans. Therefore, if you are not sure that the dish is exactly cooked, it is better to fry longer, especially for large pieces. They can easily end up browned on the outside but raw on the inside. If the fish has been in the freezer for several days, there is no need to worry. Extreme cold also kills parasites.

Fried tench in sour cream

Carefully clean the carcasses, cut off the heads and gut them. Remove the intestines carefully; if the gall bladder ruptures, the fish will begin to taste bitter.

Rub the cut carcasses with salt, sprinkle with black pepper and place in a frying pan. Fry for 10-15 minutes over low heat, don’t forget to turn them over. If the stove is electric, then set the average power.

Coat the lines with a layer of sour cream and sprinkle with a pinch of fresh herbs. Cover with a lid and simmer over low heat until fully cooked.

If desired, the finished fish can be decorated with olives. Fried tench turns out very tasty. Tender, fatty meat and a small number of bones, this dish is perfect for almost any side dish. Black pepper will add spiciness, and sour cream will add juiciness and excellent flavor.

How to cook tench in the oven by adding sour cream

We process tench carcasses in the same way as for frying. We remove the scales (for an amateur), gut them, cut off the heads, fins and tail. If there is enough free space on the baking sheet, you can bake the tench with its head.

Coat the belly with sour cream on all sides.

Sprinkle with salt with the expectation that when it is absorbed, the fish will not turn out over-salted or under-salted. Add pepper or prepared seasoning to taste on top. Let the carcasses marinate for one to two hours.

Place the baking sheet in the preheated oven. The temperature is needed within 170-200 degrees. Ideally, an electric oven with heating from below and from above is suitable. This allows the dish to bake more evenly and without burning. The tench should take about one hour to prepare. The time depends on the weight of the carcasses, the temperature and the oven itself. A sign of readiness will be the color of the fish, it will darken a little or be golden.

“You can place slices of chopped potatoes with onion rings on a baking sheet and place it all in an even layer with the fish. The end result will be an amazing, juicy, ready-made dish with a side dish!”

Oven-cooked food is healthier than fried food, as it contains much less cholesterol, which is very harmful for people with vascular problems. You can eat such fish at least every day, with the exception of individual intolerance.

Tench with potatoes in sour cream

To prepare a universal lunch or dinner that will appeal to all household members, you don’t need much: catch a couple of tench while fishing, stock up on potatoes and a couple more ingredients. All we need is:

tench - 1-2 carcasses weighing up to a kilogram each,
potatoes - 1 kilogram,
onions - 2 large onions,
vegetable oil - 3-4 tablespoons,
sour cream or unsweetened yogurt - 1 cup,
salt, spices - to taste.

Number of servings: 5-6;
Cooking time: 1 hour.

We gut the tench, cut off the heads and tails. The small scales of this fish do not need to be cleaned - they dissolve on their own during cooking. Cut each carcass crosswise into portions and rinse well under running water. After this, rub each resulting piece with salt and place it in a deep bowl.

Now it’s the turn of the vegetables: peel the potatoes and onions. Cut the onion into half rings, add a little salt and place in a separate container. Cut the potatoes into circles and send them to the fish.

Add spices and sour cream or yogurt to the fish and mix. While the potatoes and fish are lightly marinated, heat two tablespoons of vegetable oil in the multicooker bowl and send the onions there to fry on the “Fry” mode. Fry it until golden brown, then use a slotted spoon to place it on a dish. Instead, place half the fish and potatoes on the bottom of the bowl, then a layer of fried onions on top and again a layer of potatoes and fish. Place the bowl in the multicooker, select the “Baking” mode and set the timer for 20 minutes. This time is enough for the tench to bake in the slow cooker, become golden brown and fill the kitchen with an appetizing aroma. Invite your friends or family to the table - everyone will love a delicious fish lunch with side dishes!

Fried tench

If there are tench in the catch, they are fried first. And not because the fish sheds quickly, worsening its appearance. But because fried tench is extremely tasty! Tender, juicy meat, deliciously crispy crust! A dream, not a fish! Against the background of this taste, I don’t even want to fry or eat another fish.

Tench fried in a frying pan is a fish for all fish! Tench cooked in sour cream is especially tasty. Don't let the smell of mud scare you. As soon as you hold the fish for a short time in running water or sprinkle it with lemon juice, the unpleasant aroma disappears and is not felt at all in the finished dish.

The best recipes for frying tench in a frying pan

Preparing tenches for roasting consists of cleaning and cutting. The mucus is washed off from the skin of the tench. To make it easier to remove, rub the fish with coarse salt and immediately wash it. The mucus is removed along with the salt. The second option is to pour boiling water over the tench. Under the influence of high temperature, mucus coagulates, making it much easier to wash off.

Should I remove the scales? At your own discretion. Tench's scales are small, tightly adjacent to the skin. When frying fish, for example, the scales are well fried and form a tasty crust, reminiscent of fried chicken skin in taste. In any case, if you boil the fish with boiling water, it is not difficult to remove the scales with a metal sponge or a fine grater with sharp edges.

Heads, tails, fins are cut off. If the heads are left, then the gills are still removed, otherwise they will worsen the overall taste of the fish.

All that remains is gutting - thorough cleaning of the bellies. After washing, small carcasses are fried whole, large ones are cut into several parts.

Tench fried in a frying pan will turn out much tastier if the fish is pre-breaded with flour, breadcrumbs or any other coating: grated bread, semolina, or other cereals with spices. Fry the tench, like any other fish, over moderate heat in a small amount of vegetable oil, lightly greasing the frying pan with it. Fry each side for 4-5 minutes, covering with a lid so that the core of the pieces is thoroughly cooked.

The fried fish is sprinkled with finely chopped herbs - onion, dill, basil, thyme, celery.

Recipe for fried tench marinated with mayonnaise

creamy mayonnaise (or any other) - 30 g
ground pepper - 1/3 tsp.
salt to taste
fresh greens - 1 tbsp. l.
flour for breading
oil for frying.

Salt, pepper, and herbs are added to the finished mayonnaise. Instead of fresh herbs, you can use dried herbs. Tench carcasses are thickly coated with mayonnaise and kept for 20-30 minutes. Then breaded with flour and fried the fish on both sides until golden brown.

Fried tench with blue onion

blue onion (sweet) - 3 pcs.
carrots - 1 pc.
dill greens - 2 tbsp. l.
garlic - 2 cloves
lemon juice
salt and spices to taste
flour for breading
vegetable oil for frying.

Small carcasses or pieces of fish are lightly sprinkled with lemon juice, sprinkled with salt, herbs, and spices. Leave for half an hour, stirring occasionally so that the fish marinates evenly. Then fried, breaded with flour.

After removing the finished fish, place the onion cut into rings into the frying pan and bring to transparency. Then add grated carrots to the onions and fry until tender. Add grated garlic, add vegetables to the fried fish, sprinkle with herbs. If desired, you can make a side dish of rice or potatoes.

To add variety to the vegetables when frying, add tomatoes. Or serve fried fish with fried vegetables (onions/carrots) and slices of fresh tomatoes.

Tench fried in a frying pan in sour cream with basil

sour cream - 200 g;
cognac - 100 ml;
vegetable oil for frying
salt, spices to taste
dried basil greens - 1 tsp.

Fish carcasses are rubbed with salt and spices, and the fish is fried on both sides until golden brown. Pour in cognac and set it on fire. Remove the pan from the stove, wait until the liquid burns out and the flame goes out.

Place the frying pan with the fish on the stove, add a couple of tablespoons of water and simmer until the water evaporates. Cover the fish with sour cream and sprinkle with basil. Stew tench in sour cream for 15 minutes.

In a frying pan

You will need: 1 kg of fish, 2 tomatoes, half an eggplant, 1 sweet pepper, 1 onion, 1 zucchini, fennel, garlic, a couple of tablespoons of lemon juice and the same amount of flour, spices to taste.

How to cook:

Clean and rinse the fish, pour in lemon juice and leave for half an hour.
Peel and chop the vegetables into cubes, chop the garlic and salt.
Place them in a frying pan and fry with spices for 2-3 minutes, then reduce the heat and simmer for about ten minutes.

Now you can move on to how to cook tench. Rub the prepared fish with salt and pepper, roll in flour and fry in a frying pan until golden brown. Then simmer a little and serve with a side dish of pre-fried vegetables.