How to cook roach quickly and tasty - 9 best recipes at home

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.

How to properly fry roach

Any recipe begins with preparing the roach for frying. The scales are removed from the fish, carefully gutted, and the heads of large specimens are cut off. The trifle is fried with the heads, but the gills, which impart bitterness, must be removed.

To get rid of the terrible smell of mud, cleaned carcasses are kept for a short time in acidified water (juice of 1/2 lemon or 2 tablespoons of vinegar per 2 liters of water). 20 minutes is enough for citric acid or vinegar to absorb the unpleasant fishy smell. When soaking in milk, the fish is kept for 2-3 hours.

The second annoying problem is the abundance of small intermuscular bones in roach. They are tedious and take a long time to remove before frying. Therefore, fish is usually fried with bones. To protect eaters, the carcasses are cut crosswise or diagonally (diamond-shaped) with a knife before frying. Deep cuts reaching the ridge are made at a distance of 0.5–1 cm from each other.

When frying, oil penetrates well into these holes, the crushed seeds are perfectly fried, become completely edible, and have a pleasant crunch. But through the cuts the fish dries out and becomes less juicy. To make it softer, it is additionally stewed with milk, sour cream, and vegetables. Or before frying, they are kept in a marinade of mayonnaise or any other fatty sauce. To make it more delicious, roach is marinated in white wine. A marinade with vinegar and lemon helps soften the bones.

Usually river fish is fried in a small amount of vegetable oil. Less commonly, a mixture of sunflower and butter is used. Try frying lean roach in lard. It will add a unique taste, softness and juiciness.

Roach fried in a frying pan turns out delicious if both sides of the carcasses or pieces are fried over high heat until a thick crust forms. Then cover the frying pan with a lid, reduce the heat and fry for 5-6 minutes over medium heat so that the fish is well cooked inside.

If the fried fish is not eaten immediately, it can be dried in the microwave to form tasty fish crackers.

Recipe for fried roach without crust

For 10 small roach:

onion - 1-2 large onions
frying oil
salt - a pinch for each fish.

Place onion, cut into half rings, into heated vegetable oil. Fish carcasses are placed on it and sprinkled with salt. Fry, stirring the contents occasionally, over moderate heat. Served with onions.

In practice, the fish is fried on an onion bed and in onion sauce, so the fried crust does not have time to form. The fish turns out soft and tender.

Roach fried in the usual way

For 1 kg of roach:

ground black pepper - 1/2 tsp.
salt - 1/2 tbsp. l.
flour - 8 tbsp. l.
sunflower oil for frying.

If necessary, cut the fish into pieces, wash and dry.

The breading is made from flour, salt and pepper. The pieces are generously coated with flour and fried until tender.

Recipe variations:

Sprinkle fish pieces or small carcasses with salt and pepper and let them sit for half an hour so that the spices are absorbed. Then the fish is breaded and fried.

In addition to flour, crackers, ground cereals (oatmeal, rice, corn), starch, and semolina are used as breading. Semolina gives a strong crust, leaving juicy fish juice inside, and makes fried roach soft and very delicate in taste.

Recipe for fried roach with onions

For 4-5 medium-sized roach:

lemon - 2 tbsp. l.
pepper - 1 tsp.
salt to taste
flour - 5 tbsp. l.
onions - 2-3 pcs.

Pieces of fish are marinated with lemon juice, peppered, salted, and left to lie for 30 minutes. Breaded with flour, fried until done.

Remove the fish from the pan. If necessary, add a little vegetable oil, lay out the onion, cut into rings or small pieces, and fry over low heat until golden brown.

When serving, the fish is generously sprinkled with fried onions.

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 in sour cream

Compound:

roach – 1 kg;
onions – 150 g;
sour cream – 0.2 l;
refined vegetable oil, flour - how much will be needed;
salt, seasonings - to taste;
sour cream – 0.2 l.

Cooking method:

Roll the prepared roach carcasses in flour mixed with seasonings and salt. Brown the fish in vegetable oil, spending 3-4 minutes on each side. Temporarily remove the fish from the pan.
Pour the onion, cut into rings or half rings, into a frying pan and fry it a little. Place the fried roach on the onion bed. Cover it thickly with sour cream.
Cover the pan with a lid and reduce the flame intensity. Stew the roach in sour cream for 15-20 minutes.

You can stew roach in sour cream for longer than the specified time. Then the carcasses will fall apart, but the small bones will also soften almost completely. All members of the carp family go well with sour cream, so the recipe given is one of the traditional ones.

Date: 05/24/2021.

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.

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.

Cutlets with bones

Roach is easy to clean, it does not have sharp fins, and preparing cutlets with bones is a pleasure. If the fish is small, you can mince it before frying.

We will need:

750 grams of roach;
100 grams of lard;
2 slices of white bread or loaf;
150 milliliters of milk;
2 tablespoons semolina;
a clove of garlic;
2 medium onions;
chicken egg - 1 piece;
breadcrumbs;
vegetable oil;
salt, pepper - to taste.

KBJU:

Calories - 110
Proteins – 15
Fats – 6
Carbohydrates - 1.5

Cooking time: 15 min

Cooking time: 30 min

Number of servings: 5

How to cook cutlets with bones:

First of all, let's defrost the fish. We carefully clean, gut, and cut off the heads. As mentioned earlier, it is better to repeatedly pass small bony fish through a meat grinder; this will allow all the bones and membranes to be ground.
Now you should soak the loaf in milk. Next you need to peel the onions and garlic. Chop the onion and fry until golden. We pass the remaining products through a meat grinder.
Add minced fish and add all the chopped ingredients. Beat in the egg. Add some salt and pepper. If the consistency is liquid, then add wheat flour until thickened. Let it sit for a while.
Then we form cutlets and roll in breadcrumbs.
Let the frying pan heat up and add vegetable oil. Next, you need to fry the dish on each side until golden brown.
Place the food in a glass container that can be set on gas. Simmer under the lid closed for 10-15 minutes.

Advice! If desired, you can bake in the oven until done at 180 degrees.

The result is delicious fish cutlets that go well with boiled rice. Can be served both hot and cold.

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.

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.