Fish in milk in a frying pan. Blue whiting stewed in a frying pan with onions in milk

Cooking white fish in a frying pan in milk

• White fish fillet – 800 g
• Milk – 1.5 cups
• Onions – 3-4 pcs.
• Flour – 3-4 tbsp. spoons
• Ground black pepper - to taste
• Salt - to taste

Preparation:

So, let's start cooking. First, prepare your ingredients. Peel the onion and cut into cubes. There should be a lot of onions.

Heat a little odorless vegetable oil in a frying pan and place the onion in it. Fry the onion until soft and lightly browned, stirring constantly. Do not overheat the onion; it should remain soft.

Rinse fish fillets under running water. If the fillet was frozen, it must first be thawed.

Pour flour into a shallow plate, add salt and pepper. Mix thoroughly.

Cut the fish into portions. I used pike perch fillet, but as I wrote above, you can use any white fish. Dredge each piece of fish in flour on both sides.

Empty the pan in which the onions were fried by transferring the onions to a plate. Add a little vegetable oil to the pan and fry the fish fillets for one minute on each side. Since there is quite a lot of fish, you will have to fry it in several batches.

Place all the fried fish in a deep frying pan. I have the same frying pan in which I fried the fish.

Place the prepared onion in an even layer on top of the fish.

Pour milk over everything and place on the stove over low heat. The temperature of the milk is not important. Simmer with the lid closed until the sauce thickens. This will take approximately 15-20 minutes.

The fish in milk is ready, serve it hot with a side dish of your choice.

red fish in milk sauce – Four flavors

Meat medallions are a simple and quite satisfying dish that can be easily and quickly prepared for lunch or for a romantic dinner in a matter of minutes. The recipe for medallions is not complicated, and the products are always available and not expensive. The main rule: the meat must be exclusively fresh and not frozen.

Otherwise, everything is extremely simple.

Ingredients

• Pork tenderloin – 200 g,
• Thyme – 1 sprig,
• Rosemary – 1 sprig,
• Salt, black pepper - a pinch,
• Olive oil – 1 tbsp. spoon,
• Fresh tomatoes, herbs and vegetables - for decoration and garnish.

How to cook meat medallions in a frying pan

1. Cut the meat into moderately thick slices, about 2-3 centimeters, and pound lightly.
2. Salt and pepper the tenderloin, chop the thyme and rosemary, mix with the meat, pour in olive oil, stir and leave to marinate for 5 minutes.
3. Fry the marinated meat in a frying pan on each side until lightly browned.
4. Transfer the finished pork medallions from the frying pan to a separate bowl, pour over the sauce and decorate.

You can serve the dish with lemon slices, fresh herbs, lettuce leaves and serve with fresh vegetables, or prepare some light and tasty side dish. I have a great salad today: I’ll share the recipe now.

Light salad of beans and vegetables as a side dish

If you haven’t tried beans this way yet, you’ve missed out on a lot. This is an incredibly tasty and very light, in every sense of the word, green bean salad. Otherwise, this dish can be called a side dish, which would be much more correct, which will perfectly complement any other food...

Ingredients:

• 400-500 g green beans
• 1 PC. red sweet pepper
• 1 head of red onion
• 3 sprigs of green onions
• 1 carrot
• clove of garlic
• 1 tbsp. spoon of table vinegar
• sesame and olive oil - 1 tbsp. spoons
• salt and ground red pepper to taste

How to prepare a light salad of beans and vegetables as a side dish

1. Wash the vegetables, cut them as desired, for example: cut the onions into cubes, chop the green onions finely, cut the carrots into thin strips, cut the bell peppers into not very small pieces, chop the garlic finely.
2. Pour the required amount of oil into a small jar with a closing lid, in our case 2 tbsp. spoons. Pour in vinegar. If you have honey at home, be sure to add 1 tablespoon - this will add an unusual taste. Sprinkle some red pepper and add a pinch of salt. Place the lid on the jar and shake well.
3. Next, place the beans, briefly boiled in water, in a separate bowl; you can use either fresh or frozen, or canned. Add all the chopped ingredients, pour the sauce on top and mix everything thoroughly.
4. Let sit for about 10 minutes before serving. In this form, you can store in the refrigerator for up to three days.

The most important advantage of a bean dish is its ease of preparation. This is probably why this type of legume is always held in high esteem and is widely used in cooking.

Bon appetit.

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How to cook stewed ruby ​​in milk step by step with photos at home

Let's prepare all the necessary ingredients: fish, milk, onions, as well as sunflower oil for frying and flour for breading.

We wash and clean the fish. In this situation, I used fillet, which just needs to be defrosted, rinsed with clean water, cut into pieces and salted heavily. Pepper is not used in this dish.

Bread the pieces in flour.

Place the fish in hot sunflower oil and fry on one side until golden brown.

Cut the onion into small pieces.

Turn the fish over with the golden brown crust facing up and fill all the empty spaces with chopped onions.

Pour milk over the fish. There should be enough milk to reach the top edge of the fish. There is no need to add salt, if the fish was initially heavily salted, the excess salt will go into the milk sauce. Let the milk boil, reduce the heat and cover the pan with a lid. Leave the fish to simmer in milk over low heat.

We finish simmering when the milk thickens to a sauce and the onion is almost dissolved in the milk. When serving, pour the fish with the sauce in which it was stewed. The best side dish for this fish is mashed potatoes.

Preparation

The fish must be defrosted naturally. To do this, we simply leave it in a bowl for several hours, but we will not defrost it completely, but leave it in a borderline state. This way it won’t fall apart and moisture won’t escape.

Let's cut off the head of the defrosted fish. It’s better to do this with scissors, it’s much more convenient. Then we carefully cut off all the fins, on the belly and back, take out the intestines and be sure to remove the black film inside the belly, otherwise the fish will taste bitter. Wash it in running water and cut it into several pieces with the same scissors.

Now it's the turn of the onions. You don’t have to spare it, and the more you have, the tastier the dish will be. We peel the onions, rinse them in running water, cut them into half rings, and you can also cut large onions, it will be even better. Pour into a heated frying pan and place chopped onion in it. Simmer the onion until half cooked and, what is important, without covering it with a lid!

Place blue whiting pieces on top of the onion, salt and pepper, add fish seasoning and mix. Simmer the fish for several minutes, stirring occasionally with a spatula. We do this carefully so that it does not fall apart. Now is the time to add milk. Let it boil and turn down the heat. Cover with a lid and simmer the almost finished dish for a few more minutes.

That's all! Blue whiting stewed with onions in milk is completely ready. , a tender and tasty fish dish is served on the table with a side dish and herbs. Bon appetit!

Ingredients

• 1 kg – blue whiting fish;
• 3-4 pcs – onions;
• 350-450 ml – milk;
• Salt, spices to taste;
• 40 g - odorless and tasteless vegetable oil.

My family loves fish very much, so I always try to come up with something new, but there is a recipe that has been unrivaled for many years, not only in my family, but also when my mother and grandmother cooked, and now in the daughter’s family it’s fish in milk.

The recipe can be considered our family, it came from my ancestors who lived on the Volga. At first, my mother prepared river fish using this recipe, but when we moved from the Volga, sea fish was used, which occupies most of our counters.

This recipe is good especially for fish, which becomes dry after frying, but in general you can take any inexpensive fish: blue whiting, pollock, hake.

Fish in milk is so uncommon among other recipes that for some time I actually thought it was my grandmother’s invention. Now almost all my friends who have tried this fish at least once with me prepare fish this way.

Ingredients:

1 kg of fish, 0.5-0.6 l of milk, 2 onions, flour for breading, salt, sunflower oil for frying.

Cut the onion into large cubes. There is a lot of onion in this recipe. It would seem a strange combination: onions and milk, but surprisingly, in this recipe, onions in sauce are eaten with pleasure even by those who cannot stand it when boiled.

So, we have prepared fish, onions and flour for breading.

Bread the fish in flour.

Place the fish in a frying pan with heated oil.

Fry on both sides and then fill all the gaps with onions.

Now fill the fish with milk. The level should be almost with the top edge of the fish, and the pan should have sufficient sides. In general, milk usually does not run away; the fish reliably guards it.

Bring the milk to a boil, reduce the heat and cover the pan with a lid. So the fish should be stewed in milk.

In general, our fish is already ready, but we determine the degree of readiness of the dish by the onion; it should become transparent, soft and almost dissolve in the milk, and the milk should thicken and acquire a creamy color.

It’s hard to think of a better side dish for this fish than mashed potatoes, although it’s delicious with other side dishes. The fish turns out so tender that it just melts in your mouth, the sauce also tastes amazing.

I have people who wait until all the fish is laid out on plates, and then they sneak into the kitchen and use a piece of bread to scoop up the remaining sauce from the pan.

This fish, by the way, is very tasty and cold, so if it’s left in the pan, it’s quite possible to make a snack with it without any side dish.

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Ingredients :

500 gr. white fish fillet (pike perch, hake, cod, pollock),

100 gr. onions,

200 - 300 l. milk,

salt - to taste.

Hello, dear readers!

I've been preparing to write this recipe for a long time. The fish turns out to be very tasty. But the virus that swept Novosibirsk did its job. And now, finally, having gathered my strength, I write. It will be short. But at the end you will find news that I hope will interest you. Wow

This recipe is very easy to prepare. But she turns out “amazing.” I quote my husband And therefore, if you have pike perch, hake or other white low-fat fish in the refrigerator, then you can cook it in a new way. By the way, this dish is also suitable for small children. You can simply not fry the fish at all, but immediately simmer it in milk.

Languid beauty: fish in milk

My ancestors were Volga residents, and therefore they were unsurpassed specialists when it came to preparing fish. Remember how Tosya Kislitsina in “Girls” enthusiastically talked about potato dishes. So my grandmother could just as passionately list fish dishes.

Whatever they did with it: they salted it, dried it, fried it, and baked it. My mother told me how during the war explosions brought so many fish to the surface that no water was visible; women and children filled entire baskets and carried them home.

During the hungry war years, fish was almost the only thing in the diet; they, like cucumbers, were pickled in tubs and then cooked from corned beef.

The family has preserved many fish recipes, but perhaps the most favorite is fish in milk.

In my grandmother’s time it was a festive dish, and for subsequent generations it became commonplace, but extremely popular. It was prepared from river fish, which has few bones, mainly from pike perch, but due to the move from fishing places, they found a replacement for pike perch.

You can take any inexpensive fish that turns out well, but which is a bit dry when fried normally. You can cook both regular fish carcasses and fillets in milk. Another point: a large amount of onion is added to the milk. It has been tested many times - even those who categorically cannot stand boiled onions eat them with pleasure in this dish, but if you don’t even want to see the onions, then it makes sense to grind them.

Delicious recipe! Homemade limoncello recipe

We wash and clean the fish. In this situation, I used fillet, which just needs to be defrosted, rinsed with clean water, cut into pieces and salted heavily. Pepper is not used in this dish. Bread the pieces in flour. Place the fish in hot sunflower oil and fry on one side until golden brown. Cut the onion into small pieces. Turn the fish over with the golden brown crust facing up and fill all the empty spaces with chopped onions. Pour milk over the fish. There should be enough milk to reach the top edge of the fish. There is no need to add salt, if the fish was initially heavily salted, the excess salt will go into the milk sauce. Let the milk boil, reduce the heat and cover the pan with a lid. Leave the fish to simmer in milk over low heat. We finish simmering when the milk thickens to a sauce and the onion is almost dissolved in the milk. When serving, pour the fish with the sauce in which it was stewed. The best side dish for this fish is mashed potatoes.

Fish in milk with onions is a very cozy, homely dish that is best served with mashed potatoes or rice. The dish is not heavy, and therefore is perfect for dinner. The fish turns out soft and juicy, and when stewed, the milk and onions turn into an excellent sauce. For the dish, you can use any white fish, for example, pollock, hake, pike perch, tilapia, etc….

Cooking steps:

1) Clean the fish, removing the head, fins, and entrails. Cut into portions and salt well.

2) Prepare the onion, cut into small pieces. There should be a lot of onions, they play a very important role here. I’ll say right away that everyone who doesn’t like boiled onions in this dish eats them with pleasure.

3) Roll the fish in flour on both sides and place in a frying pan with hot vegetable oil. Lightly brown on both sides.

4) Distribute the onion evenly between the fish pieces.

5) Pour cold milk flush with the top edge of the fish and wait until it boils. If you salted the fish more abruptly at the beginning, then there is no need to add salt to the milk. As soon as the milk boils, cover the frying pan with a lid, reduce the heat and leave the fish to simmer. There should be some free space left to the edge of the pan for the milk to boil. The fish is stewed quickly, but we determine readiness by the state of the milk sauce. It should thicken, the onion should almost dissolve in the milk, and the whole dish will acquire a beautiful creamy color.

6) Serve the fish with mashed potatoes, pouring over the sauce. For those who are fundamentally opposed to onion, you can lightly rub it in milk with a spoon; the taste of the sauce comes from the combination of these two ingredients. The fish turns out soft, tender, with excellent taste.

Fish in milk (with milk sauce)

River fish in milk, splashing in my frying pan. The milk sauce sits on the stove and bubbles up, stimulating the appetite. Everyone is looking forward to dinner, I caught it with great luck!

For fishermen, sometimes the fish don’t bite, but for me it’s always the opposite. Since childhood, I have respected fishing, and fish, in turn, respect me. Even if there are a lot of fishing rods nearby, the inhabitants of all the reservoirs are taking my hook. That’s how it all happened yesterday, a neighbor on the river fell into the mercy of a fish. And I came, laid out the bit and immediately pulled out a beautiful carp.

A neighbor who had been suffering without a bite since the morning said: “Your roast will be cool today.” It won’t be difficult for me to fry fish; I want to cook carp with milk. The matter didn’t stop there, I don’t know how long it all lasted, but I pulled out more carp heels, my peasant neighbor was completely upset. I gave him the same bait as mine, but the poor fellow’s fish wouldn’t bite.

The unfortunate man quickly wound up his gear and moved to another place in a fit of passion. But even in the new place, that fisherman could not catch the carp. I was planning to go home soon, maybe he would end up with hemorrhoids like this. I can’t call it any other word when the carp doesn’t want to take corn. I came home and wrote about sausages and ran off to cook fish in milk. I cleaned the carp, went for milk and stewed it together with the onions in a frying pan.

Milk sauce

• 1.5 cups milk
• half a glass of water
• two tablespoons butter
• two tablespoons of flour
• two onions
• salt
• pepper
• vegetable oil

First I'll prepare the milk sauce for the fish. Because it will be useful to us in the future when we start poaching carp in milk. Place flour and butter in one bowl.

I don’t heat it much in a frying pan.

With continuous stirring, pour in hot milk diluted with half a glass of water. I cook for 5 minutes.

Fry finely chopped onion in vegetable oil and add to milk sauce. I continue to cook for 7-8 minutes.

Then I remove it from the stove. Salt, pepper, cool and rub through a sieve.

Another recipe for fish in milk

• one kilogram of fish
• three onions
• 1.5 cups milk
• one glass of milk sauce
• salt

I start cooking the fish. In principle, not only carp is suitable for this dish. You can go “fishing” or to the store.

Catch cod or sea bass, whatever will be “biting” in your store at that time. Don’t be afraid, the store will always “bite” if the “bait” in your pocket is not gone. And the quantity and quality of the catch directly depends on its quantity. Yeah, it’s a pity that I’m not as lucky in super markets as I am in fishing.

Delicious recipe! If a guy doesn't like a girl signs

Okay, back to my “friends” saucepans.

I chop the onion finely and fry it in oil. I throw pieces of fish into a saucepan, mix with onions and pour hot milk. Just a little bit of salt. I let it simmer for 25 minutes.

Pour one glass of milk sauce into the fish and bring to a boil. So both are on! But to the question that I asked in the previous article, no one answered me, or did no one need the money? Although not big, it’s still money. The answer is on the surface. You can ask leading questions, but not very leading ones. If you read the article carefully, it already contains a hint. I'm waiting for answers in the comments. And in conclusion, not a big epilogue.

Fish in milk the dish is ready, the final touch remains to be done for the sketch. Place the potatoes next to the fish and pour milk sauce over them as expected.

Carp meat is incredibly tasty, just chew it carefully. It is tender and very tasty, there are a lot of bones in it - it’s very sad

How to cook pollock in a frying pan

Good day, dear readers!

I believe that every person at least sometimes needs to include seafood dishes in their diet, especially since the choice of such dishes today is very rich, and we will now talk about one of these dishes.

Today I want to tell you how to cook pollock, if anyone doesn’t know pollock - this is a cold-loving marine predator fish, often living in the Pacific Ocean closer to the north, belongs to the cod family. At the moment, fish has proven itself very well as a very useful product.

Dishes from this fish are very well digestible, it is often recommended to include it in the diet of all nursing mothers. Everyone has long known that dishes made from pollock are very healthy and can be eaten even by small children, although it must be steamed or boiled for them, not fried. recommended.

If you compare it with other sea fish, pollock is a very cheap product, which is very pleasing, I would also like to say that it is not difficult to prepare, I prepared this fish for the first time when I was still a student (not yet experienced in this matter), you know, it turned out great , so I think you can handle the cooking task. Okay, I won’t languish for a long time, let’s finally together give an answer to the question asked above, how to cook pollock, and the following ingredients will help us with this:

• Pollock - 1 piece (quite large);
• Milk - 2 glasses;
• onions - 2 pieces;
• salt, pepper - to taste;
• Flour, vegetable oil - for frying;
• carrots - 1 piece;