Roach stewed in sour cream

Roach is a fish, although not big, but interesting. Every housewife can prepare many delicious dishes from it. Moreover, banal recipes involving frying in a pan are not the only option.

Cooked in any way, this fish will be tender, soft, and most importantly, you won’t have to spend too much time looking for recipes. After all, they are all collected in this one article.

Pan-fried roach - the easiest option

Therefore, if you get a good catch, then you can safely consider several cooking options, from baking with cheese to cutlets and, of course, the famous fish soup.

Small roach fried in a frying pan

This recipe for cooking fish will not take much time from the hostess. Yes, and you will need a minimum amount of ingredients.

What you will need:

• Roach, thawed or fresh – 6 pieces.
• Wheat flour - 8 tablespoons.
• Vegetable oil for frying.
• Salt – a pinch.
• Spices - to your taste.

The amount of flour and butter can be more or less. It all depends on the size of your fish, as well as the diameter of the frying pan.

How to cook

Defrost the roach, if it is frozen, wash it, remove the head, tail, entrails and fins. Then we make 3 cuts on the skin on each side.

In a separate bowl, mix flour, salt and spices. Completely coat each carcass in this mixture.

Place the frying pan on the fire and add oil. When it warms up, add one fish at a time. Fry over medium heat, without a lid. From time to time it needs to be turned over. We determine readiness by the formation of a golden crust.

This is how you can serve a dish - it will be tasty and simple

Serve hot with any side dish.

Delicious roach cutlets with bones

If you have prepared rice, but don’t know what you can serve with it that is tasty and unusual, then feel free to choose a recipe for roach cutlets. We will cook them together with the bones, and the cooking process itself, without taking into account the frying time, will take no more than 20 minutes.

What you will need:

• Roach – 1 kg.
• 3 potato tubers.
• Onion - one large head.
• Garlic – a couple of cloves, optional.
• Salt – a pinch.
• Ground black pepper for minced meat.
• Vegetable oil - for frying.

The specified amount of ingredients is enough for 3 – 4 servings. Fish can be taken either fresh or frozen. The recipe is especially good for those who have relatives who are fishermen.

How to cook

Wash the roach, remove the head, gut it, cut off the fins.

Pass the entire amount of fish through a meat grinder along with the bones.

Also grind the peeled potatoes, onions and garlic in a meat grinder. Squeeze out the juice so that the minced meat is not too watery.

If the mass turns out to be too liquid, and this may happen, add semolina.

Combine both masses - fish and vegetable. Salt and pepper to your taste. We will get minced fish.

Pour vegetable oil into the frying pan. Let it warm up. Make regular cutlets from minced meat, roll in flour or breadcrumbs, fry on both sides until fully cooked under the lid.

Cutlets go well with any side dish - the choice is yours

Serve hot with a side dish - rice or mashed potatoes.

Fried roach without bones

I propose to cook river fish, today it is roach. River fish is very tasty, but many people are afraid of small bones, but there is a little secret that will help partially get rid of small bones. To do this, you just need to carb the fish.

CARBING—to make incisions.

Let's start cooking:

• I cleaned the fish of scales, removed the entrails, head and fins. Washed thoroughly and dried.

• I made carboval cuts on each fish and added salt and pepper.

• Dredge the fish in flour.

• Fry in a large amount of oil on both sides until golden brown.

Fried roach is ready. Bon appetit!

This is interesting: Roach in foil

Recipe for delicious and simple fish soup

Ukha is the oldest dish of Russian cuisine. Of course, the best is prepared only while fishing, from fresh fish, right on the fire. But an equally cool dish can be made at home. To do this, you just need to stock up on the right recipe. And this one will be just like that.

What you will need:

• Roach – 4 pieces.
• Onion – 1 head.
• Potatoes - a couple of tubers.
• One medium sized carrot.
• Water – 1 liter.
• Bay leaf.
• Salt.
• Ground black pepper.
• Greenery.

Before starting cooking, the fish must be washed well in water, it is advisable to cut off the head and gut it. If you prefer soup with a whole fish, then you need to remove the eyes from the latter, otherwise the soup will turn out to be bitter.

How to cook

Place the prepared roach in a saucepan. Fill with water and place on the stove.

As soon as the fish boils, immediately add chopped onions and grated carrots. Salt, pepper, add bay leaf.

Peel the potatoes, cut them into cubes, and add them to the soup. Let it boil again, cover with a lid and simmer over low heat for about 30 minutes.

At the very end, add garlic, passed through a press, finely chopped herbs - for example, parsley.

Cover with a lid, turn off the gas and leave in this position for another 30 minutes to allow the soup to infuse.

Many people love fish soup. But it is especially tasty from roach

This dietary soup is useful for both adults and children. If desired, you can add millet to it, and then it will become thicker and more satisfying.

Sprats

Roach, like any river fish, can be used to make a delicious appetizer. Sprats are simply a salvation, because due to heat treatment, all the bones soften and are practically not felt when consumed.

You should have the following ingredients on hand:

• 1 kilogram of small fish;
• 250 milliliters of vegetable oil;
• bay leaf - 4 pieces;
• 1 teaspoon salt;
• 1 tablespoon of tea from a bag;
• peppercorns;
• a pinch of ground pepper;
• onion peel.

KBJU:

• Calories - 363
• Proteins - 17.4
• Fats - 32.4
• Carbohydrates - 0

Cooking time: 30 min

Cooking time: 1 hour

Number of servings: 5

Detailed instructions:

• Take a glass and pour hot water into it. Pour some tea. Brew, then cool.
• You will need a saucepan with a thick bottom. Place onion peels on the very bottom. This step will prevent the food from burning.
• Next we lay out the cleaned roach. Add bay leaf.
• Fill with water.

As you can see, even bony fish can be used to make tasty sprats. Bon appetit!

Bake roach with cheese in the oven

You can not only fry roach in a frying pan or cook fish soup with it. You can also bake this fish in the oven under a cheese cap. It turns out to be a full dinner or a second meal for lunch.

What you will need:

• Roach – 1 kg.
• 7 large potato tubers.
• 400 g of fat sour cream.
• Bulb.
• Half a lemon.
• 200 g cheese.
• Salt.
• Ground black pepper.

For this dish, it is better to take a large fish, rather than the smallest one. After all, we will need to not only clean it, but also cut it into portions.

How to cook

We clean the roach, remove the head, entrails, and fins. Wash and cut into pieces.

Place the finished pieces in a deep bowl, add salt and pepper, sprinkle with lemon juice and leave in this position for 20 minutes.

Peel the potatoes and cut them into slices. It's not worth grinding.

Cut the onion into half rings.

Grease a baking sheet with oil and place potato slices on the bottom.

On top - fish.

For fish - onions.

Grease with sour cream and place in the oven for 40 minutes at 170 degrees.

Then add grated cheese and put it in the oven again for 10 minutes.

Covered with cheese in the oven - both tasty and healthy

Serve hot in portions.

How to make sprats from roach

If you like homemade sprats, then you can safely use this fish as the main ingredient. The resulting snack is delicious, homemade and without harmful ingredients.

What you will need:

• A kilogram of small roach.
• Unscented sunflower vegetable oil – 250 ml.
• 4 bay leaves.
• A teaspoon of salt.
• A tablespoon of tea bags.
• Peppercorns – 8 pieces.
• A pinch of ground black pepper.
• Onion peel.

The amount of onion skin you use will depend on how much color you want in the finished fish.

How to cook

Pour hot water into a glass. Pour in the tea leaves and let it brew for 20 minutes.

Place onion peels at the very bottom of a thick-bottomed pan. It must be pre-rinsed. It will not only give the sprats the correct color, but also prevent them from burning.

Place the fish on the onion peel. Her head needs to be separated, her entrails taken out, but her fins and bones need to be left behind.

Place bay leaf on top of the fish. Salt and pepper.

Fill everything with water, add water from the glass with tea leaves, after straining it.

Place on the stove and simmer, covered, for about 30 minutes over medium heat.

Roach sprats are no different from the store-bought version

Place the prepared sprats in a jar, add vegetable oil and store in the refrigerator.

How to cook large roach in eggs

This is a very tasty dish, but, of course, the roach must be of good quality.
At least about three hundred grams in weight. The meat separates better from the bones because the bones are larger. But this is not a mandatory norm or instruction. Small roach, which in the North and in some places of the Volga region is called sorozhka, is also extremely tasty. But here you will need a slightly different preparation technology than with large roach. But let's start with the big fish. So, first you need to scale and gut the fish. It is often easier to do this with a knife, but it is better to use a special fish scaler or grater.

When frying, the heads do not need to be separated, which is a prerequisite when cooking roach fish soup, otherwise the broth will taste bitter, like crushed bile. But if the fried roach is stewed with the addition of water, then it is better to remove the heads.

After the carcasses are ready, they should be lightly sprinkled with fine salt and rolled in flour or semolina. Semolina is probably preferable. It better protects the fish from burning and gives the fish a special taste. Before the fish is salted and rolled in semolina, you can sprinkle it with lemon juice. This will also give a special taste and tenderness to the fish.

In order for the oil to better penetrate into the meat of the fish during frying and make it more tender and fatty, the carcasses can be scored with a sharp knife. Oil will flow into these notches.

Then the frying pan is placed on the fire and vegetable oil is generously poured into it. If the frying pan is cast iron, which sometimes has a positive effect on the taste and gives a special aroma to the product, then it should first be heated without oil, then reduce the heat and carefully add oil, then place the fish in the frying pan. Various tefal-coated frying pans are also heated before frying, but always with the preliminary addition of oil. And the heating temperature can be much lower than using a cast iron frying pan.

The fish is fried over medium heat until golden brown on both sides, and then onion rings are added to the pan. And the onion should be browned. And then you can add raw eggs. You can first shake them in a container with a spoon or beat them with a blender. Fried egg lovers can carefully pour two or three eggs onto the fish.

Soon, excellent tasty fried roach in eggs will be ready.

Salting roach caviar in the most delicious way

When roach is used for smoking, boiling fish soup or baking, caviar remains during its preparation. Should such a delicacy really be thrown away? Of course not! And in this recipe I will tell you how to properly salt caviar to get an excellent-tasting appetizer.

What you will need:

• Roach caviar as much as possible.
• Salt – 100 g.
• Liter of water.
• 7 tablespoons sunflower oil.

The caviar that remains from the roach, prepared according to all the rules, will be a wonderful snack, for example, in addition to sandwiches. Before you start cooking, you must completely clean it of films, and then transfer it to a container and pierce the eggs with a knife. We need to get a flat layer.

How to cook

Pour a liter of water into the pan, add salt, and put it on the stove to boil.

Pour this solution into the bowl with caviar. Mix. Leave for 5 minutes. drain the liquid into the sink.

Now prepare a new solution of salt and water. Boil again, pour in the caviar, wait 5 minutes, drain.

The third time the solution is prepared in exactly the same way, the procedure is no different from the previous version.

Place the caviar in a sieve and wait until all the water has drained.

Pour half the specified amount of sunflower oil into a liter jar at the very bottom. We place caviar in it.

Add a teaspoon of salt and mix with a fork.

Lay out the rest of the caviar, pour in the remaining oil.

Cover with a lid and leave for 2 hours, but preferably overnight.

Ready-salted caviar can be safely served with beer.

Remove the finished product from the jar and store in the refrigerator. It is advisable to use it within a few days.

Smoked

Smoked roach carcasses can be made at home, at the dacha, on a picnic or just in the forest. Only a cauldron and foil should be at hand.

We will need:

• small fish;
• tea - 3 tablespoons;
• 4 tablespoons lemon juice;
• 3 tablespoons brown sugar;
• 3 tablespoons of tea;
• vegetable oil;
• pepper, salt.

KBJU:

• Calories - 88
• Proteins - 17.5
• Fats - 2
• Carbohydrates - 0

Cooking time: 30 min

Cooking time: 1 hour

Number of servings: 5

The step-by-step diagram is presented below:

• We wash the fish, then clean and gut it. Then pour lemon juice over it. Sprinkle generously with salt and add ground pepper. Leave to marinate in a bowl for 20 minutes.
• Now let's start building a home smokehouse. Pour sugar and tea into the bottom. Cover the cauldron with two layers of foil.
• Next you need to put the carcasses and put the cauldron on the fire. Cook for at least 20 minutes.

Reference! You need to build a strong structure, wrap it tightly with foil on top, as indicated in the photo, so that the smoke does not escape outside.

A delicious snack that will delight the whole family. Exposure to smoke gives the fish a spicy aroma and emphasizes its unique taste. Bon appetit!

Cooking roach in Polish at home

How else can you cook roach at home quickly and easily? It turns out that for a hearty dinner for the whole family, you can use a simple recipe called roach in Polish. The result is a satisfying, very aromatic, and most importantly – appetizing and healthy dish. And the recipe is not anything overly complicated.

What you will need:

• A kilogram of roach.
• 3 small carrots.
• 150 g butter.
• One medium onion.
• 5 chicken eggs.
• 400 ml water.
• Fresh greens.
• Salt – a pinch.
• Pepper - to taste.

The dish takes about an hour to cook in the oven, so be sure to be patient.