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 Shrimp fish (congrio) has an elongated and rounded body covered with pinkish smooth skin. The surface of the congrio's body is covered with a dense layer of mucus, which allows the fish to squeeze into the narrowest gaps between the stones at the bottom.
Shrimp fish feeds on a large number of crustaceans, but king prawns are the most favored by Congrios. She is a predator and can attack other marine, not very large fish.
This fish is called shrimp for its pink color and tastes similar to shrimp.
The body length of the largest shrimp fish reaches half a meter. However, in Russia, congrio is found on sale, as a rule, in the form of frozen pieces or cut carcasses.
Shrimp fish can be subjected to any kind of heat treatment. It can be baked in the oven, fried in a pan, stewed and many other dishes can be cooked. But the special taste of shrimp fish is manifested when baked in the oven in foil or when deep-fried. Congrio fish after smoking is very appetizing and tasty.
Fresh shrimp fish meat smells very soft and pleasant, so it is used raw with sashimi. Many housewives stuff the congrio carcass and serve it with all kinds of sauces. If simmered in a steamed congrio sauce, then this fish especially clearly shows the taste of shrimp. Below are the recipes for cooking shrimp fish.
Fried shrimp fish
To cook fried shrimp fish, you will need the following foods:
- sea salt (one teaspoon);
- sifted wheat flour (half a glass);
- medium-sized shrimp fish fillet (two pieces);
- deodorized vegetable oil (four tablespoons);
- freshly ground black pepper (1/2 tsp);
- ground spicy herb tarragon (1/2 teaspoon).
Frozen congrio fillets should be completely thawed and washed under running cool water. After that, you need to cut the shrimp fish fillets into equal pieces and season with sea salt, ground tarragon and black pepper.
Pour half a glass of pre-sifted wheat flour into a deep bowl and roll the seasoned congrios in it. After that, you need to heat the odorless vegetable oil and fry the congrio dipped in flour on it.
Attention! Flour absorbs a lot of oil, so you can increase the dosage during frying. Each piece of shrimp fish should be sautéed over medium heat until golden brown on each side. As a rule, roasting each piece takes about fifteen minutes. As soon as the pieces of fish are browned, reduce the heat strongly and cover the pan with a loose lid. Simmer the congrios under the lid for another five minutes.
Fried shrimp fish can be served with fried rice, boiled potatoes, or vegetable salad.
Congrio fish cutlets
To make Congrio fish cutlets, you will need the following products:
- city roll (one piece);
- Congrio fish (620 g);
- chicken eggs (two pieces);
- fresh dill (two bunches);
- breadcrumbs;
- peeled garlic (two large cloves);
- spices (to taste);
- refined vegetable oil;
- whole milk (80 ml);
- lettuce leaves.
Break the bun and put in a deep plate, then pour in a little warmed milk and knead well with your hands. Cover the plate with the roll with a lid and leave to swell for twenty minutes.
Remove the fish flesh from the backbone and skin and cut it into several pieces. Pass the chopped shrimp fish together with peeled and chopped garlic and a swollen loaf through a meat grinder.Add chopped dill and chicken eggs, a little salt and pepper. Mix vigorously with your fingers and put in the refrigerator for half an hour.
After thirty minutes, wet your hands a little and form small cutlets from the minced fish with them. Dip the fish cakes in bread crumbs and fry for seven minutes on each side in heated vegetable oil.
Put lettuce leaves on a flat plate and put on top fish cakes.
Barteneva T.
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