Fried grayling

Grayling ear

It is better to cook fish soup over a fire, outdoors, but it can be done quickly at home. Before cooking grayling, you should clean it and cut off the heads and tails. The broth will be cooked from them.

For fish soup, in addition to fish (2 kg per 4 liters of water), you will need the following ingredients:

potatoes – 3-4 pcs.;
carrots – 2 pcs.;
onions – 2 pcs.;
pepper - a few peas.

First, the broth is boiled from the heads (without gills) and tails. Before boiling, the foam is removed. After 10-15 minutes, remove all the contents with a slotted spoon and give it to the cat.

Carrot slices, coarsely chopped potatoes, onions and peppers are dipped into the broth. 5 minutes before the vegetables are ready, add the carcass, cut into large pieces. They should not be small and should not be cooked for long so as not to fall apart.

Important! Bay leaves are used optionally and very sparingly, as they can overshadow the fishy aroma.

If ukha is cooked over a fire, then Siberians throw coal into it at the end of cooking. Then they immediately take it out and pour a shot of vodka - supposedly, then the taste will certainly become even better. It is also believed that the fish soup will taste better when the broth is steeped. Why, before removing the heads and tails from it, leave it for 1-2 hours, removing it from the heat.

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.

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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:

4 liters of clean water;
2 kg of fish;
4 potatoes;
2 pcs. carrots and onions;
3-4 black peppercorns;
a pair of bay leaves;
a handful of millet - optional.

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 baked in the oven in sour cream

The 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.

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.

Grayling in its own juice, baked in coals or ash

There is an excellent recipe for how to cook grayling in the wild, immediately after catching it on the river bank. To do this, you need to clean the grayling, salt and pepper, wrap it in foil (2-3 layers) and bury it in hot coal or ash. Leave the fish to bake for 30-40 minutes.

How to bake grayling in the oven with potatoes. You will need to take:

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.

Grayling, recipes

Dishes made from grayling are extremely delicate in taste and easy to prepare. The white and pink fish fillet is quite dense with a pleasant aroma. With the low calorie content of the fish (only 85 kcal), it is very nutritious. Can be used in all types of diets, except vegetarian. The benefits of eating river fish are obvious, and its amazing taste cannot be forgotten.

In the oven with potatoes

Appetizing grayling in the oven can turn into a full-fledged dish if you bake the fish with potatoes. Product set:

6 grayling carcasses,
3 onions,
500 g potatoes,
a couple of tomatoes,
bunch of dill – 100 g,
400 ml sour cream 15% fat,
150 g shavings of hard cheese,
a little sunflower oil,
salt and pepper powder to taste.

According to the recipe, you first need to fry the grayling in a frying pan and then bake it. Wash the cleaned carcasses and fry them whole in a frying pan in purified oil. Place the onion cut into rings on a baking sheet and place the fish preparations on it. Place slices of tomatoes on the surface, and place slices of peeled potatoes in a circle near the fish.

Pour peppered and salted sour cream over the dish and sprinkle with cheese. Bake for 15 minutes. During this time, the cheese will melt and bake into a golden brown crust. Present with sauce and chopped herbs.

Adding suluguni along with hard cheese will help soften the taste of the dish.

Cooking grayling

First you need to prepare the fish. It must be cleared of scales, the entrails and head removed, rinsed well under running water, rubbed with a small amount of pepper and salt and divided into pieces. For now, you can put the fish aside and start preparing vegetables for the sauce.

Peel the onion, wash and chop into rings. Wash ripe, preferably hard varieties, tomatoes and also cut into rings. Peel the carrots using a special knife. Rinse and rub through a fine grater. Grate any type of cheese. In this grayling recipe, the fish is first fried and then baked.

To prepare the sauce, you need to take a frying pan, pour a little sunflower oil and put it on fire. When the pan is hot, add the onion and fry until slightly golden brown. Then add the carrots to the onions and simmer for ten minutes. After this, pour in sour cream, preferably with a high percentage of fat content, bring to a boil, add a glass of hot boiled water, add salt and pepper. Now you can also add any spices to your taste and simmer with the lid closed for ten minutes. The sauce for this grayling recipe is ready.

Now you need to start cooking the fish. While the sauce was being prepared, the fish was soaked in salt and pepper, and it can now be fried. Pour oil into a heated frying pan and place pieces of fish sprinkled with flour, fry until a crust appears on them. After the fish has been fried, it must be placed in a fireproof dish, greased and lined with baking foil. Place tomatoes cut into rings on top of the fish, pour the sauce evenly and sprinkle with cheese.

Place the refractory dish with the fish in the oven for thirty-five minutes at a temperature of one hundred and seventy degrees. Using this recipe for cooking grayling in the oven, you can get fish that is juicy and soft inside, but with a golden crispy crust on top. When serving, you can decorate it with herbs. This fish is perfect as a side dish for potatoes, rice or another main dish.

Bake grayling in foil

The prepared carcasses should be rubbed with salt and pepper and placed separately on double foil. Wrap so that the juice does not leak out, then place on a baking sheet. After 15 minutes, place it in a preheated oven (up to 180 degrees) and bake for 15 minutes, then tear it, open the foil, sprinkle the carcasses with oil and bake for another 5 minutes until a golden hue appears.

You can cook fish in breadcrumbs in a similar way. For what:

carcasses are also rubbed with salt and pepper;
the baking sheet is covered with foil, greased with oil;
the fish are rolled in breadcrumbs and laid out on foil;
sprinkle lemon juice on top;
a piece of butter is placed on each carcass;
The top is covered with foil.

Bake at 180 degrees for 15 minutes, then the top foil is removed and the baking sheet goes into the oven for another 10 minutes.

Serve with sour cream.

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.

Next, you need to dilute the vinegar to your usual taste. It should turn out sour. Cut the lemon into thin rings and, after the required amount of time has passed, place on top of the fish. Pour diluted vinegar into the pan.

All that remains is to peel, wash and cut the onions into thin rings, which we also add to the pan with the fish. At the end, add vegetable oil, mix all the ingredients again and leave to marinate for an hour and a half. After which the pickled slightly spicy grayling fish can be eaten.

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.

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.

Salted grayling

Where this species is found, fishermen prefer to salt it. The recipe for lightly salted grayling fish is simple, the dish turns out very tasty. Each region has its own methods, but the basic principle does not change; the pulp, chopped into pieces, is mixed with oil, spices and any sour base. Garlic is added as desired so as not to interrupt the flavor of the fish. The optimal size of steaks is 5 mm.

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.

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.

An island-spicy treat made from raw fish with oriental notes is an original appetizer accompanied by a shot of strong alcohol. Set of products: 2 kg of large grayling carcasses, 2 onions, 50 ml of vinegar, 3 tbsp. l. purified vegetable oil, 1 tbsp. l. salt, 1 tsp. pepper, a pinch of smoked paprika.

Cooking method: Clean the fish, gut it and fillet it. Cut the plates into slices no more than 2-3 cm wide. Thinly chop the onion into rings, sprinkle it with salt and mash with your hands so that the onion releases its juice. Mix the fish with onions and sprinkle the preparation with freshly crushed black pepper. Pour in vinegar diluted in half a glass of water. The liquid should completely cover the compacted fish. Pour in the oil and stir the mixture. Marinate for 30 minutes. Scoop the finished fish together with the pickled onions from the bowl with a piece of bread.

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.