Grayling recipes for cooking in the oven

How to deliciously fry grayling in a frying pan

Grayling is a fairly fatty representative of the salmon family. That is why (I think) fried grayling is the most delicious. We will try to describe the recipe for cooking it in a frying pan below.

In order to learn how to fry grayling in a frying pan, we will need the grayling itself (medium specimens so that they fit completely into the frying pan without cutting), half a glass of flour, olive or sunflower oil (olive is more suitable to taste), salt and ground black pepper .

That’s probably all we need to make excellent fried grayling. The recipe is easy, but the fish only benefits from it.

I would like to say right away that at the same time as the frying process, you can also do fish soup, because after the carcass is ready for frying, you will be left with fins and heads, which, according to many fishermen, are the best source of tasty and fatty broth for fish soup. Well, besides, even a very average fish will not fit into the frying pan with its head, and it would be a pity to throw away the heads.

But let’s return to how to fry grayling in a frying pan, since we have moved away from the topic. Let's start with preparing the fish itself. It needs to be cleared of scales, gutted, and the tail, fins and head separated (the tail, fins and head are packed for preparing fish soup).

After this, the fish must be thoroughly washed and covered with a sufficient amount of salt. Do not be afraid that the fish will turn out to be over-salted, since the fish will not be salted more than necessary, and we will remove the excess.

Marinate grayling before frying

Next, the recipe for how to fry grayling in a frying pan talks about the need to pepper the fish with ground black pepper (you can also use a mixture of peppers, but I prefer black). We give the grayling a thorough “massage” so that the pepper and salt are evenly distributed throughout the carcass, after which we leave it to rest for about forty minutes - let it marinate properly.

I want to say right away that some people don’t wait at all, they put the fish in a frying pan, and they quickly end up with fried grayling. This recipe is not hopeless and has a right to life, but it is better if a little cell juice is released from the fish during marinating, which will ensure higher juiciness and softness of the prepared product.

Although this is just my recipe for how to fry grayling in a frying pan, and it can be improved (my friends, for example, use breading to cook fried grayling - the recipe is also very original).

Frying process

After our fish has marinated and released its juice, we need to heat the frying pan.

Don’t “overdo it” with vegetable oil; it is only needed to pre-lubricate the surface of the pan, since the fish is already fatty, so it can provide itself with lubricants.

Next, the process of preparing the “fried grayling” dish consists of pouring flour into a deep container and rolling the prepared carcasses in it, from which excess salt and pepper are removed.

After the frying surface has heated up, place our graylings on it. To prevent fried grayling from becoming very dry, you should not overcook it. I usually limit myself to five minutes on one side and five on the other. The main thing is how to fry grayling in a frying pan - to achieve the formation of a crispy golden crust.

As for the heat, I fry on fairly intense, but not very high heat. If you turn the heat down, there is a chance that the fish inside will become steamed rather than fried.

Decoration and serving

After the fried grayling is ready, it can be placed on a dish, garnished with sprigs of parsley and tarragon (tarragon). Add another slice of lemon and a drop of creamy sauce to the fish to make the taste of the dish completely unforgettable.

As a side dish for grayling, in my opinion, mashed potatoes are best, but many chefs say that rice ideally accompanies a dish called fried grayling. The recipe that I “stole” and am describing to you speaks precisely of such accompaniment.

At the end of the article, I would like to say that it is better to eat fried grayling hot. The recipe requires exactly this, since the fish is fatty and after cooling begins to lose a little in taste to the hot samples.

So you have learned how to fry grayling in a frying pan. Bon Appetit everyone!

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Frying process

After our fish has marinated and released its juice, we need to heat the frying pan.

Don’t “overdo it” with vegetable oil; it is only needed to pre-lubricate the surface of the pan, since the fish is already fatty, so it can provide itself with lubricants.

Next, the process of preparing the “fried grayling” dish consists of pouring flour into a deep container and rolling the prepared carcasses in it, from which excess salt and pepper are removed.

As for the heat, I fry on fairly intense, but not very high heat. If you turn the heat down, there is a chance that the fish inside will become steamed rather than fried.

Grayling dishes for your table

Grayling is a member of the Salmon family. The main distinguishing feature of individuals is the large dorsal fin. Fish do not grow to large sizes. Very rarely a weight of five to six pounds is recorded (European and Mongolian grayling). Some subspecies of this fish are even dwarf, which have a low weight and characteristic coloring that persists throughout their lives. The habitat of grayling is high-mountain Siberian lakes and more or less deep rivers.

Grayling feeds on small organisms - larvae, adults and adults of flying insects. Larger fish prefer to eat white fish and small rodents.

Grayling, of course, is known not only for its peculiar rainbow color; fishermen and chefs adore this fish for the unsurpassed tenderness, elasticity and taste of its meat. If we talk about experienced chefs, they do not believe that the best taste can be achieved from dishes prepared from fresh, just caught fish.

But, let's tell you a secret, even fish that has been stored in the freezer can also delight you with an excellent explosion of aroma and taste.

Fish is very popular among chefs, since the meat does not “give off” the smell of silt and mud (the fish is found in clean reservoirs with a rocky bottom).

According to the opinion of fishermen, graylings are best suited for preparing traditional fish soup, as well as fishing soups. In addition, Siberians love to salt small carcasses and serve them on slices of black bread.

Restaurant chefs offer smoked, marinated, grilled and pan-fried grayling. For those who prefer outdoor recreation, cooking fish kebab is a good option. For this dish, fish carcasses that do not weigh more than one kilogram are suitable, since they have the most juicy meat that does not dry out during the cooking process.

In European countries, the most popular is grayling fillet baked in the oven with cream and vegetables.

The low calorie content of fish allows it to be used for dietary nutrition. Its meat, despite the fact that there is practically no fat, is very soft and is absorbed by the body almost completely.

In terms of calorie content, fish does not differ from all predatory species - only 88 kcal per 100 grams of meat. Meat has a lot of protein (17.5 grams per 100 grams of fish).

Fat content does not exceed 2 grams per 100 grams of weight, and there are no carbohydrates at all. Grayling is recommended for consumption by those who want to lose excess weight.

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Grayling - what kind of fish?

It should be taken into account that grayling salmon fish can be of different colors, depending on the habitat. The Baikal has more dark tones, the anal fin is orange-red, the Amur is silver, with a light back. Valued for its special elasticity, which is preserved during cooking, its distinctive feature is the aroma of fresh cucumbers.

Most often on sale is light gray, with a silver belly and a dark back, on which black spots appear. Grayling fish - description of characteristic features:

Large dorsal fin, brightly spotted and striped, resembling a sail.
The scales are dense and large.
Weight – up to 5 kg, standard – 2-3 kg.

How to cook grayling fish?

There are no particular difficulties in how to cook grayling. You need to gut it without touching the gall bladder, otherwise it will taste bitter, remove the scales, cut out the gills. Whether to leave the head is determined by the recipe; if you chop it into fillets, it is recommended to leave it for fish soup. The ridge is removed for salting. It is not necessary to use lemon when cooking, because there is no smell of mud.

Grayling fish will turn out delicious if you consider:

Breadcrumbs give the crust a golden hue, and flour gives it a crunchy note.
Spices include dill, rosemary, tarragon, basil, and marjoram.
To preserve more beneficial properties, fry for no more than 5-7 minutes.

Baked grayling

This type is considered a delicacy and the most optimal for diets, since it contains a full range of vitamins and minerals. While it contains fats and proteins, it has no carbohydrates, while maintaining nutritional value. The healthiest way is to cook grayling in the oven in foil with vegetables. Onions must be placed as a pillow for the fish.

Ingredients:

grayling – 3 pcs.;
onions – 2 pcs.;
lemon – 1 pc.;
black pepper – 0.25 teaspoon;
dill – 1 bunch;
salt - to taste.

Preparation

Process the carcass and rinse.
Cut the onion into rings, mix salt and pepper.
Grate the fish and put onion rings in the belly.
Place the onion on foil and sprinkle with lemon juice.
Place the fish and wrap in foil.
Marinate for 15-20 minutes.
Cook in the oven for 20 minutes.
Open the foil and hold for 5-7 minutes. for the crust.
Grayling fish baked in the oven served with herbs.

Fried grayling

The flesh of salmon is distinguished by a pinkish tint and a small amount of fat; there are few bones in them, which is especially appreciated by chefs when choosing grayling. There are dozens of fish recipes, the simplest one being fried in a frying pan. The pulp becomes white, juicy, and a crispy crust quickly forms. The optimal size of steaks is 5 mm.

Ingredients:

grayling – 1 kg;
flour – 300 g;
vegetable oil – 70 ml;
black pepper – 0.25 teaspoon;
salt – 0.25 teaspoons.

Preparation

Cut the carcass, chop it, mix with spices.
Roll the pieces in flour and place in heated oil.
Fry for 3-5 minutes. on each side, to the crust.

Salted grayling

Braised grayling

There are no special secrets in how to cook grayling fish. It is easy to clean, thanks to its small and soft scales, and is quickly soaked in marinade. Since the flesh is tender, the skin is not removed, only the entrails and gills are removed. A fresh carcass retains the cucumber aroma, a frozen one does not, so you can add more spices. The original recipe is with egg sauce.

Ingredients:

grayling – 3-4 pieces;
egg yolks – 3 pcs.;
water – 4 tbsp.;
butter – 1 tbsp. spoon;
pepper – 0.25 teaspoon;
salt – 1 teaspoon;
citric acid - to taste.

Preparation

Process the fish and wash it.
Pour in hot water and simmer until done.
Grind the yolks, dilute with cold water.
Heat and dissolve the oil.
Boil until thickened in a water bath.
Season with spices and citric acid.
Pour over the fish, simmer for 3-5 minutes.

Salted grayling

If you get your hands on fresh grayling fish, there is no doubt about how to cook it - just salting, since such a treat cannot be prepared from frozen fish. The dish will have a slight sourness, an original, piquant taste. You need coarse salt, the carcasses are medium in size, if there is not enough liquid during the process, you need to add ice water.

Ingredients:

grayling – 7 pcs.;
salt – 7-8 tbsp. spoon;
bay leaf – 3 pcs.

Preparation

Gut the fish, rinse and dry with napkins.
Pour salt into the bottom of a glass or wooden bowl.
Lay out the carcasses and sprinkle them too.
Place bay leaf on top.
Put it in the cold under oppression.
Salted grayling fish takes 2-3 days to prepare.

Salted fish

The bright flesh of grayling does not disintegrate when exposed to salt, but turns out elastic and pleasantly lightly salted. For cooking you will need: 500 g fish, 3 tbsp. l. coarsely ground sea salt, 3-4 garlic cloves.

You can prepare grayling in the following steps: Clean and open the carcass, remove the entrails without damaging the bile. Rinse under running water. Pull out the gills, cut the carcass in half along the ridge, and then into portioned half-steaks. Place the slices in a bowl and sprinkle with salt and garlic petals. Shake the fish so that the slices are completely mixed with salt and leave for an hour. Serve on a piece of black bread, sprinkled with chopped herbs.

Adding rosemary, cloves and allspice will help highlight the taste of fish.

Salted grayling

Ingredients:

grayling – 3-4 pieces;
onions – 2 pcs.;
black pepper – 0.5 teaspoon;
salt – 1 teaspoon.

Preparation:

Process the carcass and cut it.
Sprinkle with salt and pepper and onion rings.
Stir and refrigerate for half an hour.

Grayling baked in ash or coals

Salt and pepper fresh fish, remove the gills, wrap in 2-3 layers of foil and bury in hot ashes under a fire or cover with hot coals. In 30-40 minutes the fish will be ready. The readiness of the fish depends on the size of the fish being baked and the intensity of the heat.

Grayling with tomatoes

Grayling fillet, preferably boneless, is placed on the bottom of a sufficiently capacious dish. Salt, pepper - to taste. Top with lightly fried chopped onion and a little garlic. All this is laid out on the fish, on top are juicy ripe tomatoes, cut into large slices. All this is covered with a lid and simmered for 40 minutes over low, low heat. The fish turns out very tender, with a thick rich broth. Served with greens.

Grayling rolls

Marinate the finished grayling fillet for half an hour or an hour in sour cream with salt, pepper and garlic, roll it up, secure it with a toothpick and quickly fry it. Serve on a piece of black bread with a slice of tomato. Decorate with greens.

Salted grayling

Ingredients:

grayling – 7 pcs.;
salt – 7-8 tbsp. spoon;
bay leaf – 3 pcs.

Preparation:

Gut the fish, rinse and dry with napkins.
Pour salt into the bottom of a glass or wooden bowl.
Lay out the carcasses and sprinkle them too.
Place bay leaf on top.
Put it in the cold under oppression.
Salted grayling fish takes 2-3 days to prepare.

Caviar

So, we figured out how to salt grayling, but what to do with caviar? If you have accumulated a lot of caviar, we know how to salt it - you will get the best appetizer for all occasions.

Using a small fork, remove the film from grayling eggs. Then, in a small strainer or using gauze, the caviar must be rinsed under running water. Afterwards, for salting, prepare a brine solution of 150 g of salt per liter of water.

To make the caviar tender, it is better to use a warm solution for salting. Pour it over the caviar and leave for 5 to 15 minutes, depending on your taste preferences - the longer you keep the caviar, the saltier it is.

Then drain the liquid and place the caviar in glass jars. You can store caviar for no more than a week. In order for caviar to be stored longer, it must be kept in brine longer, but then the eggs will become tough, although no less tasty.

Thanks to salting grayling, you will provide yourself with a table with fresh, tasty fish, salted according to your favorite recipe. This appetizer is a beautiful decoration for the holiday table and a storehouse of vitamins. Be sure to try salting grayling at home - you will definitely be pleased with the results.

Grayling recipe with tomatoes

How to cook grayling: this dish is prepared from fish fillets, which must be placed on the bottom of the dish. Salt and pepper to taste, and put a little garlic and chopped fried onion on top.

Place the tomatoes, cut into slices, on top of the onions and garlic. Cover the container with a lid and simmer for approximately 40 minutes over low heat. We already know how to cook grayling with tomatoes, but it should be served with herbs. The dish turns out tender, with a thick broth.

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Preparing pickled grayling

The first thing to do is to clean the fish from scales, remove the head, fins and tail. Then cut lengthwise and get rid of the insides. After this, rinse it very well and divide it into parts. The fish prepared in this way should be placed in a deep pan and sprinkled with black pepper and salt. Stir and leave for twenty-five minutes to allow the fish to release its juices and soak in the salt and pepper.

Ingredients

-Greyling -1 kilogram

-Wheat flour -200 grams.

-Salt and pepper to taste

-Vegetable oil, for frying.

Step-by-step instructions for preparing fried grayling fish:

1. First of all, you need to clean the fish, gut the belly, separate the head and tails, after which you must rinse thoroughly with water in any convenient container and drain off the excess liquid.

2.Then, generously sprinkle the grayling with salt; you won’t be able to over-salt this fish; it will take the required amount of salt, no more, no less, add ground black pepper, knead well with your hands to evenly distribute the spices, and leave to marinate for 30-40 minutes.

3.After soaking the fish in the marinade, you can start frying.

4. Let the frying pan heat up, add a little vegetable oil, do not overdo it, because... Grayling is quite fat.

5.Dip each fish fillet well in wheat flour.

6.Fry the grayling for 5 minutes on each side until golden brown. Attention! The main thing in this process is to observe the temperature and cooking time; if this fish is overcooked, the meat will become dry and tough.

Cutlets

Fragrant and full of juices, the cutlets covered with a golden brown crust are simply adored by children. Food set for cooking: 500 g fillet, 100 g stale white bread, ½ cup milk, 2 tbsp. l. melted butter, a little extra fine salt and crushed black pepper, 3 tbsp. l breadcrumbs, 60 ml purified vegetable oil.

The process of preparing a grayling dish: Cut the bread into pieces and soak in milk. Grind the fillet twice, sprinkle with salt and pepper, and mix. Add butter to the minced meat and mix again. Using moistened hands, roll into balls and roll in breading. Fry the cutlets in hot oil and place on a baking sheet to finish baking in the oven for 10 minutes at 200 degrees. Serve with melted butter. The fish is combined with a side dish of potatoes or rice.

How to cook grayling

This freshwater fish, which lives in northern and Siberian rivers, can be made very tasty in several ways:

The fish must first be cleaned and processed.

How to clean

Since the meat is tender, the skin is usually not removed from fresh fish (with the exception of sugudai), they are limited to gutting and removing the scales, which come off easily, since they are not large and not hard. The head is separated depending on personal preference.

Quite often you come across caviar fish. Then the caviar is carefully separated from the intestines and shell, salted at a steep level, mixed well with a fork so that the remaining film is wrapped around it, a little vegetable oil is added and sent to the refrigerator. After a few hours, the caviar can be tasted.

Grayling fishing

Grayling goes to spawn in May-early June, when the water temperature in Siberian rivers warms up to 10 degrees. After spawning, they begin to peck very actively. At the same time, small fish are perfectly caught with flies, and for larger fish, small spinners will be more preferable. It should be noted that grayling does not like very bright light, so catching it during the day is pointless. At the end of June, when the period of white nights begins, it is best to catch grayling from midnight to five in the morning. In July and August, with good sunny weather, it is best to catch grayling in the evening, but if the weather is rainy or cloudy, then you can catch this delicious fish throughout the day. You can catch it throughout the day and in the fall. At the same time, as winter approaches, the start of the bite gradually moves closer to evening. It should be noted that grayling does not like fast currents, so it happily settles down near sunken logs and large stones, which create whirlpools and slow down the current, which allows food to be concentrated.

You can use various baits to catch grayling. For example, during a small summer flood, the best option would be to use light-colored natural baits (maggots, woodcutter beetle larvae). In the fall, a bright fly would be a good option, along with natural bait. To make flies, red feathers from the neck of a rooster, feathers of pheasants, wild ducks, partridges, and hazel grouse are most often used. Very often, plumage made from sable or bear fur is used to make flies.

It should be noted that grayling is not caught on an industrial scale due to its not very high concentration in rivers and reservoirs, but this does not mean that this fish is not popular among residents of Siberia.

In brine

Salting grayling at home requires thoroughly washing the fish and then gutting it. It is recommended to remove the fins and head of the fish, and separate the fillet from the bones and backbone. Then rinse thoroughly again.

Grayling fillets are placed in a vessel and filled with pre-prepared brine.

Salting grayling this way requires the use of a separate range of spices - they are sold in almost every store.

If you decide to prepare the brine yourself, which will be poured over the salted grayling, it will be enough to take 2 tbsp. l. salt and one tbsp. l. sugar and water. Bring the brine to a boil, add pepper and spices.

Fried grayling

Fried grayling with a crispy mound on the outside and juicy flesh on the inside can decorate any feast. Before preparing grayling, you need to clean it, separate the heads and cut the fish carcasses into portions - depending on the size of the fish: if small, then into two parts, large - 5 cm each.

Before you properly fry grayling in a frying pan, you will need to take:

grayling – 1 kg;
flour – 130 g;
vegetable oil – 70 ml;
salt, black pepper - to taste.

Before frying grayling in a frying pan, you should salt, pepper and stir. Place pieces of fish, previously rolled in flour, into well-heated oil and fry alternately on both sides until golden brown.

Then place them on a paper towel to remove excess oil and serve with a side dish, cucumber and tomato salad. Fish also goes well with herbs and potatoes.

Fried

Fried grayling turns out very juicy on the inside and crispy on the outside. For cooking you need the following products: 1 kg of grayling, a glass of flour, 70 ml of clarified butter, a little coarse salt and crushed black pepper - at your discretion.

You can fry grayling in stages: Cut the cleaned fish carcasses into pieces, add salt and pepper, and mix with your hands. Dip each slice in flour and fry in hot oil until golden crisp. Dip with a napkin and serve with a side dish of new potatoes with dill, vegetables and sour cream sauce.

It is customary to cook rich fish soup outdoors, over the hot coals of a fire, but at home, an appetizing fish soup will turn out no less tasty. For cooking you need:

Grayling soup will turn out aromatic if you cook it in stages. Prepare broth from the heads, fins and tails. Cook for 15 minutes, skimming off the foam, remove the contents of the pan with a slotted spoon or strain the broth. Add carrots and potatoes, cut into pieces, into the soup. Also add onion cubes, millet, bay leaves and peppercorns. Cook for 15 minutes.

5 minutes before the end of cooking, place the fish carcass, cut into medium pieces, into the pan. If you have it, you can put some red fish or silver carp in your ear. Serve with herbs and a slice of fluffy bread.

Grayling salted in lemon and soy sauce

Many people are interested in how to salt grayling in sauce and lemon. To do this, take the fish, cut it into small pieces and pour it with a mixture, the main component of which is lemon. For this purpose, put one lemon in a bowl, squeeze the juice out of it, add a spoonful of sugar and salt to it.

A set of spices, pepper and herbs are added at your discretion.

The mixture must be stirred thoroughly. The fish should simmer in this mixture for about half an hour, then it can be served. If you don’t have lemon on hand, you can dilute 1/2 a pack of citric acid in one spoon of water.

Coarse salt is best; it is better not to use iodized salt for this process.

The simplest type of salting of grayling is considered to be in soy sauce. This recipe will suit even the lazy: buy soy sauce in the supermarket and pour the mixture over the grayling for the time indicated on the package by the manufacturer.

How to deliciously bake grayling in the oven

The question “how to cook grayling deliciously at home” begs the answer – “how else, if not baked in the oven with potatoes.”

Grayling can be baked in the oven in several ways:

Grayling baked in the oven in sour cream is a royal method for gourmets and connoisseurs.

To do this you need to take:

grayling – 5-6 pieces (to completely fill the baking sheet);

onions – 3 pcs.;
tomatoes – 2 pcs.;
greens – 100 g;
sour cream – 400 g;
cheese – 130 g;
oil, salt, pepper, flour.

In this recipe, the fish is first fried. Then baked in the oven.

Before frying grayling in a frying pan, it must be thoroughly washed. Then fry completely.

Cut the onion into half rings and place on a baking sheet or in a mold. Place the carcasses on top, place tomato slices on them, pour salted sour cream and sprinkle with cheese.

Bake the fish at 180 degrees for several minutes until the sauce thickens and the cheese melts.

How to bake grayling in the oven with potatoes

grayling – 1.5 kg;
onions – 4 pcs.;
vegetable oil -40 g;
salt, pepper;
small potatoes – 1 kg.

Before sending the fish to bake, you need to make a marinade of salt, pepper, onion, lemon juice and garlic. Then coat the fish with it and then let it sit for 30 minutes.

Then cover the baking sheet with foil, grease it with oil, and lay out the grayling. Before putting them in the oven, add the potatoes, boiled until half cooked. Bake for 30 minutes at 180 degrees.

Serve with herbs and white sauce.

In sour cream

The most delicate fish pulp of cooked grayling, soaked in the creamy taste of sour cream, literally melts in your mouth. Set of products: 5 fish carcasses, 3 onions, a couple of carrots, a couple of tomatoes, a bunch of dill, 500 ml of sour cream, 150 g of cheese shavings, a little flour, salt and freshly ground pepper to taste, 3-4 tbsp. l. refined oil.

Baking process: Thoroughly clean the carcass, wash and cut into pieces. Spread the slices with salt and pepper. For the sauce, chop the onions and tomatoes into rings, grate the carrots and cheese. Stew the vegetables in oil, pour in sour cream and boil, adding a little water, salt and pepper.

Bread the fish pieces in flour and fry in oil until golden brown. Place the finished slices on oiled foil in a baking dish. Place tomato slices on the surface, pour the sauce over the dish and sprinkle with cheese. Bake at 200 degrees for 20 minutes. Serve with a fresh vegetable salad and a glass of delicious wine.

Grayling dishes

Grayling is perfect for salting, frying, preparing fish soup and other dishes. Let's look at a few recipes from this fish.

Grayling ear

To prepare fish soup, the entrails, fins, heads and spine of grayling are taken. All this is filled with water until it slightly covers the entire contents. The resulting mixture is placed on the fire and brought to a boil. Five minutes after boiling, the grounds are removed from the broth, and portioned pieces and selected heads are added instead. Then the fish soup is brought to a boil again and cooked over low heat, depending on the size of the fish pieces, for 5-8 minutes. The embedded pieces of fish are removed from the fish soup and served on the table separately, and the fish soup is poured into plates and served hot (you can sprinkle with herbs).

Grayling rolls

To prepare this very simple and beautiful dish, you need to take grayling fillet and marinate it in sour cream, garlic and salt for an hour. After this, the fillet is fried until golden brown in butter and brushed with mayonnaise and garlic. The last step is to wrap a piece of tomato in the fish fillet.

Grayling baked in foil with onions

To prepare this dish you need to take three graylings, two onions and one lemon.

Fresh fish must be cleaned, gutted and placed on a plate, and the onions should be cut into rings, the thickness of which is 3-4 millimeters. After this, you need to rub the fish with salt and pepper. In this case, the principle of reasonable sufficiency must be observed. In addition, it is not recommended to use special seasonings that are intended for fish dishes. This is due to the fact that they can easily interrupt the noble taste of grayling.

Now you can place foil on a baking sheet, the size of which should be sufficient to completely wrap the grayling and additionally cover it on top with half a sheet. Before placing the fish on the foil, lay out the onion rings, which will prevent the fish from coming into contact with the foil. Place the fish itself on the foil, inside which you should also put onion rings. After placing the fish on the foil, squeeze lemon juice onto it. Note that the last operation is optional and is carried out according to taste. Now we pack the fish in foil and leave it to marinate and soak until the oven has warmed up.

After the oven has warmed up, you need to lower the temperature and place the baking sheet with fish in it for 15-20 minutes.

Grayling with vegetables

First, cut the grayling fillet, zucchini and tomatoes into small pieces. The ideal option is for these pieces to be approximately the same size. All ingredients are laid out in a mold. Pepper and salt are added. Finely chop the onion. After that, it is fried until golden brown and poured onto vegetables and fish. The top is once again filled with a mixture of spices, cheese, milk and eggs. The resulting dish is placed in the oven for baking.

It should be noted that we have given here only four grayling recipes as an example, but in fact there are many more. In addition, many housewives make their own adjustments to them, making dishes from this magnificent Siberian fish even more delicious.

How to cook grayling roll

The fillet is marinated in sour cream, salt and garlic for 1 hour. Then it is rolled into a roll, secured with a toothpick, and fried in a frying pan. Serve as a canapé - on a piece of bread with a slice of tomato and finely chopped herbs.

There are several more delicious recipes:

guess;
heh;
splitting.

Sugudai

Gutted, headless and washed carcasses should be skinned along with scales. Then separate the fillet from the backbone and remove the small bones. Cut into pieces approximately 2 x 4 cm and place in a cup, add onion in a ratio of 1:4 to fish. Season well with salt, after 20-40 minutes add a little vegetable oil and serve as a snack.

Heh

This version of lightly salted fish is prepared in the same way as the previous one, with the only difference being that the fillet pieces, in addition to salt, are sprinkled with black pepper and flavored with table vinegar.

Splitting

Gutted, heavily frozen carcasses are cracked with a hammer, but not too much so that the flesh does not separate from the bones. Then it is cut crosswise into 3-4 cm pieces. Salt and black pepper are mixed in a plate. Before use, the skin is removed along with the scales, a piece of fish is dipped in a mixture of salt and pepper and, before the flesh has time to melt, it is put into the mouth along with boiled, crumbly hot potatoes.

This delicate fish is good in all types. It’s not for nothing that they say that grayling is the king’s fish!

I really love fried grayling, therefore, on the rafting, after the obligatory measures have been taken with this fish, in the form of preparing lightly salted grayling, heh, and of course, fish soup, the time for this dish comes! It’s very good to combine frying grayling with cooking fish soup, since before frying, we usually cut off the grayling’s tail and head. This is due to the fact that it is difficult to fit an average grayling in a frying pan without “burping” the head and tail, and the initial fat of the fish soup is very well prepared from the heads and tails...

Before frying grayling, you need to prepare the fish. To do this, we clean it and gut it, after which we cut off the heads and tails (which are used to prepare fish soup. Advice on the topic. If you do not plan to immediately cook fish soup and fry grayling, put the heads and tails in a bag, sprinkle them generously with salt and remove in the shade, they can be stored in this form for 1-2 days. I checked it personally!),

Next, wash the fish thoroughly.

drain the water, then cover the grayling carcasses with salt,

generously pepper the fish,

thoroughly mix the fish with salt and black pepper, and leave the grayling to marinate for 30-40 minutes, or even an hour! This stage of marinating is not to say that it is very mandatory (you can simply salt the fish and fry it immediately), but it is extremely preferable (this, of course, is just my personal opinion), since salted fish will taste tastier, and when frying, marinated fish can achieve crispy crust!

So, as soon as you have marinated the grayling (or abandoned this idea), place a frying pan on the coals,

Turn the lid of the cauldron or cauldron over and pour a little flour on it (you can, of course, use any camp bowl for this), carefully dip the grayling in the flour,

Place the fish in a hot frying pan with pre-heated oil, and fry the grayling on one side for 5 minutes (until golden brown)

Then, turn the fish over and fry it on the other side.

We put the finished fried grayling in a separate plate and invite everyone to taste the resulting dish. I’m more than sure that you won’t even have to invite anyone, since people will grab the fried fish straight from the frying pan. Personally, I did just that, and in order not to run far for the plate, I came up with the idea of placing freshly fried grayling on a piece of bread... Bon appetit, everyone, and good luck in preparing the fried grayling recipe described above.

Frying fish is considered the simplest and easiest way to prepare it. Moreover, this can be done in your kitchen in a frying pan, or on the river bank over a fire, using a flat baking sheet. And every housewife knows the recipe for sure. Although, not all fish are marinated before frying. Even if it's not for long. But this is exactly what we will do with fresh grayling. By the way, if the carcasses are small in size, you can cook it whole. Or pre-cut into pieces if you come across a large specimen. However, the process itself will not change.

Ingredients:

fresh grayling - 6 pieces (or 2-3 large ones);
egg - 1-2 pieces;
salt - 3 teaspoons;
flour for dredging fish;
olive oil - 1 tablespoon;
sunflower oil for frying.

Cooking method:

Clean and gut medium grayling carcasses. It is better to do this outside or on the kitchen table, which we recommend covering with newspapers. This way, the husks and entrails of the fish will not stain the surrounding area.
In addition, remove the gills and wash the fish in cold water. Moreover, it is important that there are no pieces or blood clots left. After this, dry the carcasses thoroughly with paper towels. Place the fish on a flat plate, generously salt it, drizzle with olive oil and leave to marinate for 30 minutes. Don't forget to cover the fish with cling film to protect it from dust and drying out. During this time, the grayling will be evenly salted and saturated with the aroma of the oil.
After half an hour, beat a couple of eggs in a dry bowl until foam appears. Pour sifted wheat flour into a separate plate. Dip the carcasses in eggs, bread them in flour and fry them in a sufficient amount of fat. Unlike marinade, use sunflower oil for this process.
Cooking the fish will take approximately 10 minutes (total) for each side. Take the time to turn the grayling over several times. In this case, it will definitely not burn and will fry evenly. In addition, you will be able to control the readiness of the carcass, since the specified time is quite arbitrary. It depends on the frying pan, the size of the fish, and the power of the stove.
If you do not want to fry the fish too much, you can lightly brown it in a frying pan, transfer it to a baking sheet and cook in the oven at 170 degrees. In terms of time, the result will be the same, but in the second case, the grayling will have a less fried crust. After turning off the stove, it is recommended to blot the fish with napkins to remove excess fat.

When serving, add pickles or fresh vegetables to the dish. It is also advisable to slice fresh bread, which is traditionally served with fried fish.

For those who like to treat themselves to fried fish, you can offer a recipe made from grayling; it can be easily found in many fish stores, because... it is in great demand due to its delicate, soft taste, pleasant smell, as well as low calorie content, 90 calories. (in 100 grams). Step-by-step instructions for preparing fried grayling fish: 1. First of all, you need to clean the fish, gut the belly, separate the head […]