Fish in Astrakhan style

Fish in Astrakhan style

Category: Fish dishes

Ingredients
Potato
Fish
Carrot
Onion
Homemade tomato or tomato paste
Tomatoes
Garlic
Greens
Flour
Turmeric

Cooking method

• I got such a handsome man, real, straight from the Volga. So Fish in Astrakhan is just about him.
• 
• I will not show fish processing.
• The first thing to do is cut the fish into pieces, salt, pepper, sprinkle with lemon juice. And leave to rest.
• Moving on to vegetables, their number depends on the size of the pan, baking sheet or other form in which the dish goes into the oven.
• Our task is to lay everything in layers.
• Usually, the first thing I do is saute vegetables.
• Onions, carrots are fried in oil and add tomato.
• 
• Stewed out, pour it into a separate bowl for now. My pan and fry coarsely chopped potatoes on it in oil, on both sides.
• 
• After that, I take the form and put the potatoes in it in the bottom layer. Salt and pepper.
• 
• Let's get down to fish. Mix flour with turmeric. Breaded the fish and fry on all sides in a very preheated skillet.
• That is, how to seal it from all sides, that the juice did not give out in the oven.
• 
• Put the next layer on the potatoes.
• 
• The next layer is vegetables, on them tomatoes. And in a preheated oven 180 gr. for 30-45 minutes (depending on the thickness of the sliced ​​potatoes and fish)
• 
• 
• When taken out, sprinkle with chopped herbs and garlic.
• 

[Elenochka Nikolaevna]

Elenochka Nikolaevna, thanks for posting the recipe, now it will definitely not be lost. Otherwise, I am not friends with fish, I have an eternal problem of how to cook it. Wonderful fish, very appetizing

[swetie]

swetie, And thank you. Try it, but to be honest, you can lay everything in its raw form in layers and send it to the oven.
Everything will be stewed.

Lenochka, you have closed something with the final photo. Your dish is not on the left. I almost missed such beauty! Super!

[Tumanchik]

Tumanchik, Ira, I don't know what happened? And can you edit the recipe so that the photo is as it should be?

Beautiful photos.

[Tumanchik]

Tumanchik, Ira, I don't know what happened? And can you edit the recipe so that the photo is as it should be?

of course. three days. find the "edit" button on the right in the recipe. insert the photo link into the "final photo" box

Everything is great.
But it's a carp. And I hate fiddling with bones while eating. And even removing them through a fur coat of vegetables. I prefer to spend time on their extraction during preparation.

But this is a carp ... Not a bream, of course, not an asp and, moreover, not a saber, but then a carp too ...

[Countryman]

CountrymanEverything is really great. This is a carp.
And carp in our pond farms are bred on compound feed. And then they bring to you, those that float in large hypermarkets in aquariums, and all the markets are overwhelmed with them, there is not meat in the fish, but solid fat.
When he brings catfish, I make them out of them, there are no bones. Or do you think that there are no carp in the Volga?
If you don't like messing around (although no one bothers you to mill the carp and pull out all the bones with tweezers) buy a tilapia fillet and you will be happy.
Nobody minds. In general, it is better for you to speculate about fish with a fisherman, alas or fortunately I am not a fisherman at all. Even my husband is not a fisherman.

[Elenochka Nikolaevna]

Elenochka Nikolaevna, thank you very much for the interesting recipe! Carp is a wonderful fish, I love it very much. My mother was from Tsimlyansk, and was born in Nevinka passing through - it just happened once ...
I remember which carp was caught in my childhood in the Tsimlyansk reservoir - 1.5 meters each - like logs ..) and how wonderful it was!

[kavmins]

kavmins, earlier they were brought to the market of an even larger size.The carcass of the fish was chopped, like beef with an ax, and the scales were cut off and skinned straight with the skin.
And this was done by women, something else, they were so dashingly controlled. And the color of the fish pulp is the same as that of meat. What is that tuna ...
We haven't seen such fish for a long time.

We haven't seen such fish for a long time.

oh, maybe we'll never see it again .. ((a lot of it was destroyed and poisoned, apparently it does not grow already of this size - there is no nutrition or there is no strength for life ..

I have my own tomato, I have vegetables, and recently at the Crossroads I saw both catfish and carp 1-1.5 kg - my favorite size. I'll do it. My uncle was from the Volga, Volsk, Saratov region, like all my mother's relatives. The fish was always fried and then stewed in such a dressing with tomato, albeit without potatoes. Often they did the same.

[the recipe is wonderful,]

When he brings catfish, I make them out of them, there are no bones. Or do you think that there are no carp in the Volga?

No, I don't. I have two kilometers from the dacha to the Volga in the Tver region in a straight line. And in the Astrakhan region, I spent a lot of time on business trips and fishing on vacations.
But you have not catfish, but carp! That is, the carp, of course, but it is one and the same in fact.
That's why I expressed my opinion.

If you don't like messing around (although no one bothers you to mill a carp and pull out all the bones with tweezers) ...

Yeah, we know they swam. But you have carp carp. It has a small mustache, except for the main bones, darkness is dark. It's a huge hassle to get them out, but that's not even the point. You can and carp Carp without milling is, but why aggravate everything with a fur coat? I glanced at the photo as I imagined that I was holding these sticky pieces with my hands and small mustache bones from them, first catching them on my tongue, then pulling the piece back out of my mouth, pulling it out with my fingers - somehow I immediately felt dreary.
It's about the same as, say, making a great cake and then serving it to the guests in a dog's bowl. Sorry for the allegory, but I'm just to get it quickly.

In short, the recipe is wonderful, but the fish was chosen for him unsuccessful. Pike perch and that would go much better, and it is much easier to mill it. Catfish or mullet are even better.

Everyone has their own preferences. I love pike perch with yushechka and parsley. Catfish in cutlets. Mullet is caught in the Black Sea or the Sea of ​​Azov, the godfather does not go fishing there. We use mullet during the catch season, they bring it to the market. You can see some kind of left, you need to quickly have time to buy, while their supervisory bodies do not wrap up.
I prefer to bake it whole in the oven.
I really liked your allegory. Good day.

: rose: A very good recipe! It is a pity that I cannot cook it, because my body does not accept any river fish. And passing through the fish departments in the store, the smell of fresh fish in the market immediately causes a gag reflex. I can only sea and red. I will cook cod or pollock according to this recipe. You have very appetizing photos!

[Konstantin]

fi, Konstantinwhat bad manners .... cook pollock!
Helen is a good and undoubtedly the right recipe. Thank you for your work and efforts.
My mother loves carp and crucian carp. And the risk of choking on the bone does not stop her at all. Well, a person loves. I cooked her carp in foil so that the bones would be straightened out. I ate. But I came home and still just baked and ate, smacking and spitting on the bones. Has the right - drinks for his own And for such a plate, I'm sure she would thank and purr. All fish have different taste and color.
But of course it is easier to throw a stone than to build a house

[Constantine]

I agree with Constantine, river fish with a lot of bones is not suitable for this recipe. This is a recipe for boneless fish, ideally sea fish fillets. Then it will be hassle-free to eat it.
I went to get the hake out of the freezer and cook it!

Helen, the recipe is wonderful, thank you (finally, hands have reached)) I made it from pollock, we love sea fish more. It turned out superbly In general, I take her to my permanent residence with great gratitude

[Swetie]

Swetie, Sveta, I'm very glad that the recipe came in handy.

[Elena]

Elena, I make it very similar, delicious - no strength! Even those who are indifferent to fish eat at my place.

This is a recipe for boneless fish, ideally sea fish fillets.

In the Kuban we have always cooked fish like that. And carp, and carp, and silver carp (and here there are a lot of bones). The walleye is perfect. We didn't cook sea fish like that. So no pollock)))). Only river fish. But for myself I took the great-grandmother's version. Pike perch and pike are cooked according to this recipe. But the bony fish is fried separately. Lightly fry the onion in half rings, so that it becomes soft, slightly golden, a pinch of sugar and pour tomato sauce (tomato paste slightly diluted with water plus salt). Fish separately, onion separately. Delicious!!!!!!
Thank you, Lenochka, for reminding me of the recipe. There are crucians in the freezer, caught with my own hands in the Kuban, I need to cook it tomorrow.

[kubanochka]

kubanochka, Lena, you are absolutely right. The dish is very common in our area and is prepared from the listed river fish.

Oh, what a recipe !!! What a fish!
It's good that they got the recipe from the bowels of the forum, otherwise such deliciousness would have passed by me.
Lenochka, thanks! Probably, I won't find boneless river fish here, but I will buy a little fish file and will definitely make it.
Lenochka, thanks for the wonderful recipe!