Country-style fish
Description
The recipe won't take much time. I first tried this fish dish at my husband's relatives' place. They live in a Cossack village on the banks of the Don River, and naturally, they don't buy fish at the store :) Whatever my father-in-law brings back from fishing ends up on the table. Often it's various small river fish—gudgeons, carp, small pike-perch... My mother-in-law cleans and guts them, makes small cuts, and generously seasons with salt—which, in my opinion, is one of the key secrets to successfully preparing fish by any recipe—then fries them in boiling oil until crispy. While the fish is frying, onions are sautéed in another pan—lots and lots of onions!—then poured with tomato and simmered into a simple yet incredibly tasty sauce. Together with the fish, the flavor is simply indescribable! This method works not only for river fish but also for sea fish. However, this rustic-style fish recipe is best suited for river and lake fish. Shall we give it a try? Serve hot.
Instructions
- 1
Step 1
Clean the fish, gut it, and wash it. Dry thoroughly. Do not remove the fish's head!
- 2
Step 2
Make shallow cuts across the body with a knife.
- 3
Step 3
Rub the fish with salt and pepper.
- 4
Step 4
Roll in flour.
- 5
Step 5
Heat a frying pan with oil.
- 6
Step 6
And fry the fish on both sides over high heat until a golden crust forms.
- 7
Step 7
And then there are two options. You can serve the fish hot, straight from the pan, with boiled potatoes and a rustic onion-tomato sauce. Or you can place it into a greased dish sprinkled with breadcrumbs, pour over a mixture of beaten eggs and milk, and bake in the oven—15 minutes will be quite enough. No matter which way you choose, the fish will be absolutely delicious! :)