Fried blue whiting

[Bon Appetit!]

Fried blue whiting

Category: Fish dishes

Ingredients
blue whiting	on demand and availability
salt	taste
pork fat or whatever you like	moderately
flour	for breading

Cooking method

• Blue whiting is sold frozen. With rare exceptions, I buy fish in a fish refrigerator, the first link in the path of a fish brought to our city. Naturally, there it is frozen once, on the ship. Already in the second line, the fish is defrosted and re-frozen, which affects the taste. One drawback, the fish is sold in briquettes. In winter this is not a problem, but in the summer you will not dare to take a large amount again.
• I defrost the fish, but not to the point of victorious, gut, rinse and ... I like to shorten the fable and do not like unnecessary dirty dishes, so the fish is folded into a bag, added and sprinkled with flour. I let the air out of the bag, squeeze the top and shake it well, stir up, etc. A few movements and the whole fish is evenly covered with flour, and the excess flour remains at the bottom of the bag. By the way, in this way the layer of breading is thinner and more even than with a conventional roll.
• All that remains is to pour fat into the pan, heat it up and fry it on both sides.
• Bon Appetit!

The dish is designed for

on availability

Time for preparing:

10-15 minutes

Cooking program:

frying

Note

It is very difficult to feed my daughter with fish. Any. Whether it's salmon, trout, hake, river, etc. However, he respects salted and smoked salmon. But she liked the blue whiting, we hope that for a long time.
The fish is juicy, tasty, slightly sweet. Personally, it reminds me of a good river bass, but not hake, with the taste of which it is compared on the Internet.
Why do I use pork fat? On the one hand, because it is a 100% natural product. On the other hand ... For some time now I have been trying not to mix vegetable and animal fats in one dish whenever possible. It's actually very easy.



The Putassu are two species of marine Codfish found primarily in the Atlantic Ocean. Blue whiting is harvested and sold in frozen form, uncut. Delicious table fish. Various culinary products are prepared from it - fried, boiled, stewed with vegetables, aspic, marinated, meatballs, cutlets, salads. It is suitable for making canned food in oil, and the liver is suitable for making natural canned food.
Northern blue whiting has a length of up to 50 cm, weighs more than 500 g. The body is slender, the caudal fin is well separated, with a notch, there are 3 dorsal and 2 anal fins. The coloration is gray-blue, pale underneath, often with a dark spot at the base of the pectoral fins. The meat is white, dense, contains up to 17% protein, 0.4% fat, the taste is close to navage. The liver is fatty, contains a lot of vitamin A.

Blue whiting has a larger body, length up to 60 cm, weight 1.2 kg. The coloration of the back is silvery-gray with a greenish-blue tint, the sides and abdomen are silvery-blue, the fins are light gray. The meat is tender, contains 16-19% protein, up to 2% fat, tastes like hake. The liver contains about 60% fat, rich in vitamins A and D.

[Tatyana]

Tatyana, I also love blue whiting, very, very, more than any other fish, thanks for your way of cooking

I am firmly convinced that the taste of a product can only be understood when it is prepared with a minimum of other ingredients. You can emphasize with one thing, set off, but not score. And I also like the saying "Eat simply, you will live to be a hundred ..."

[Giraffe]

Giraffe, Tanya, I also do this most often - I cook with minimal preservation of the natural taste. And I also love to stew it with vegetables - it's so tasty, you can eat your mind! But I didn't think of breeding fish in the package

On a plate it looks like a capelin))) Thank you for a good recipe, I will try to cook it.

This is an optical illusion, a bowl of soup, capelin will be smaller

Oh, Tanya, I wanted a little fish. I don't buy blue whiting, I need to try it. My husband doesn't like fish, so I rarely cook. I love it the same way, just fried. And I'll also try on pork fat, otherwise it’s idle for me

[Tina]

My pork fat does not stand idle. What a wonderful yeast baking it turns out and much more.
Tina, I've been dabbling in breading in bags for a long time.

By the way, you rarely find blue whiting in our stores. I don’t understand at all why they don’t have the assortment that is available in the fish refrigerator.

What a wonderful yeast baking it turns out and much more.

Tanya, share your experience. In yeast baked goods, replace part or one of pork? I know that in shortcrust pastry it gives crumbling. I used to fry brushwood and chak-chak only on it, because they turned out not hard, but crumbly, tender, unlike vegetable oil

One pork, but I have already laid out more than one recipe with him. I'm going to lay out everything else ...

Stick, please. And then I have fat from last year. We must use and heat a new one

Yes, even bagels Look at me.

Tanya is such an appetizing fish, she never fried on lard, although she has stocked herself up to the full :-) :-) :-) hamster syndrome :-) :-) thanks for the recipe and the idea !!!! :-)
Also interested in pastries on lard ??? Anything is better than margarine :-) :-) :-)

I bake buns on it, so my son thinks they are ideal for cheeseburgers and the like. And I believe, after all, both a chef and a food technologist and receives higher education in the same profile and works as a baker ... And in general, he hams my pastries so that it pops behind his ears.

[Giraffe]

Giraffe, Tanya I really love fried fish, but I have never tasted blue whiting. After you described the cooking process and placed the photo, I wanted to immediately run to the store for a fish. And my sister uses pork fat to bake bread in a bread machine. She says the bread tastes much better than with other butter. She also sometimes uses melted goose fat, which is also good and tasty! I have neither one nor the other. Although it is necessary to buy lard and heat it for the sake of experiment. I don't use breading in a bag, although I have known about this method for a long time. I like doing more in a large plastic container with a lid. I'll put the fish, close it, shake it in the frying pan! I close the container and put it away until next time. Thank you so much for the recipe for fried blue whiting!

Can I put in five kopecks about the whimper? I don’t know in what form it comes to you. If in the briquettes, I think you can find whole heads. If you do not tear off the head, do not gut the fish, but fry it whole, then the fish will be juicier - there is a fatty liver there, it will give juiciness. My husband loves to fry so much.
But, of course, if you plan to feed the children, then the heads must be removed in advance.
Oh, I can write odes about blue whiting. In difficult years, she helped me provide children with valuable protein at a low cost.

And I want such a fish. And I have been using lard for a long time for bread, pies, very good pastries on it. When there is goose fat, I also use chicken fat for lard.

[Bridge]

Bridge, Natasha, I suppose your fish is not frozen. We have a relative who fished in your area during Soviet times. He said that fresh cod has a completely different taste than ice cream

[Ludmila]

Ludmila, yes no, ice cream. Especially blue whiting. It's just that we have it not frozen, did not go through the stages of defrosting-freezing several times.

We sell it in briquettes with heads, but even the thought did not arise to cook whole. Next time I'll try.

We have a relative who fished in your area during Soviet times. He said that fresh cod has a completely different taste than ice cream

I'll say more ...The pollock bought by a briquette is completely different from the one sold in stores by weight. Now I calmly buy a pollock briquette because it turns out to be juicy. We just visually, at the level of the second line of sales, see the difference in fish. How much ice is added on it (knowing what kind of ice it enters the city). And to compare with freshly caught ... But such, at this stage of my life, does not shine for me.

[Florichka]

Florichka, velli, I do not add fat to my everyday bread.

But such, at this stage of my life, does not shine for me.

And we don't have a chance to buy in briquettes

Girls, the fish is good, but ... But! Look carefully for parasites. Especially the one caught in the summer. We have this most budgetary fish that is sold in social departments. In season it is eaten no worse than capelin. Cooking whole (fried, boiled, allowed). There are few seeds.

Tanya, check it out.

The husband wanted variety.

Well, how did you appreciate it?

Yes, he is my lover. I ate with pleasure.

I sometimes buy blue whiting for cats when I come across decent specimens, we eat cats of course, I love fried and delicious salad