How to cook grenadier fish. How to cook grenadier fish in a pan

Noticing marurus on store shelves, many do not know how to cook it deliciously, and in general, what kind of fish it is. And in vain, because they deprive themselves of the opportunity to try the useful gift of the sea. Today I will introduce you to a wonderful and somewhat unusual fish, tell you how best to cook it - fry it, make it in a pan in batter, bake it in the oven, and many other dishes.

Makrurus - what kind of fish

So, let's find out what kind of fish? Macrorus - or macrorus, hoki, longtail, rattail. Where is it found? The fish lives at the bottom of the northern part of the Atlantic, Indian and Pacific oceans. Lives at a depth of 2-4 km. Russia is considered the leader in fishing - in our country, fishing is carried out in Kamchatka and in the Sea of Okhotsk. Young individuals swim closer to the surface, but the older the fish, the deeper it sinks.

Description of the macrorus

If you see her with a head and a tail, you may be scared: a long tail resembling a rat, bulging eyes, like a monster from a horror movie. Impressive jaws on an oversized head. Perhaps that is why grenadier is sold as a frozen carcass. See, in the photo, what a "handsome". Adults reach 30 kg. weight.

But such a “monster of the sea” differs from its counterparts in tender and juicy meat, revered by culinary specialists as a delicacy. Pretty sweet, reminiscent of shrimp or crabs in taste, macrorus meat does not have the characteristic odor inherent in marine fish.

True, the fish has a certain specific feature. Hoki meat has a watery texture, which scares many people away. It is milky, with a slightly pinkish tint and without pronounced fleshy fibers.

Interesting! The macrorus liver is valued no less than cod liver for its useful qualities. And the taste of caviar is not inferior to salmon.

How to cook grenadier so that it does not fall apart

You don’t know what can be cooked from healthy fish, and you deprive yourself of the opportunity to enjoy delicious dishes. Macrorus is fried, stewed with sauce, fish soup is boiled, steaks are baked in the oven in the sleeve, cutlets are made. A good fish and slightly salted to potatoes.

The main thing is to cook it correctly so that it does not fall apart. This is the peculiarity of the longtail: the structure of the fish is difficult to cook - it blurs, does not hold its shape. The macrorus carcass is especially affected in the process of stewing and frying. It is not suitable for filling at all.

Failure to follow certain rules can spoil the dish. Hence the first and important advice: observe the cooking time, because unfinished fish resembles jelly, and prolonged heat treatment makes the fillet loose and not tasty.

How delicious to fry grenadier in a pan

The easiest cooking option is frying. True, in the case of the macrorus, there are some subtleties here.

Be sure to heat up the pan and oil.
Roll portioned pieces in flour and place in a well-heated oil in a frying pan.
Do not reduce the fire, fry for 2-3 minutes on each side. Do not overdo it, otherwise it will fall apart, which is observed too often for such fish.

Attention! Properly cooked grenadier becomes smaller than the original volume and is similar in density to shrimp meat.

Recipe for grenadier in batter

The fish does not like long frying, it falls apart, so many people prefer to cook macrorus in the oven, there are more guarantees. And if you can’t wait to make fish in a pan, then cook it in batter.

Take:

Fish fillet.
Flour - 2 large spoons.
Sour cream - 2 large spoons.
Egg - a couple of pieces.
Lemon ½ part.
Breadcrumbs, butter, spices optional.

How to fry macrorus:

Defrost the carcass, wash and divide into a narrow fillet.
Sprinkle with lemon juice, rub with a mixture of salt and pepper, and leave for 15 minutes to marinate.
In the meantime, make a batter: combine the eggs with flour and sour cream, add your favorite hot spices and beat with a mixer.
Hold the batter for 10-15 minutes to grab, and start frying.
Dip fillet pieces in batter and put at a distance in a frying pan.
Fry until browned, 2-3 minutes. Make the fire as strong as possible, and preheat the oil well.

How to bake macrorus in the oven with potatoes

Take:

Carcasses of fish - 1 kg.
Potatoes, boiled - 600 gr.
Egg - 2 pcs.
Bulb - 2 pcs.
Milk - ½ cup.

How to cook:

Boil potatoes, cut into circles. Chop the onion into rings.
Roll the marururs pieces in flour and fry quickly for 1-2 minutes on each side.
Put the fish on the bottom of the mold, on top of the mug of potatoes. Next comes the onion layer.
Beat the eggs into the milk, beat and pour over the dish. Send to the oven and bake for 10-15 minutes.

Macrorus recipe in foil with sour cream

The foil saves the carcass of the fish from sprawling, even if it is cooked for a long time. This recipe is popular in the Mediterranean countries, where macrorus is popular with local residents. Similarly, you can cook grenadier in the sleeve.

Fillet - 600 gr.
Champignons - 200 gr.
Asparagus - 100 gr.
Carrots - a couple of pieces.
Sour cream - ½ cup.
Olive oil - 60 ml.
Fennel is the head.
Lemon.
Salt, basil, pepper.

How to cook grenadier:

Marinate the fillet for a quarter of an hour, cut into small pieces. Marinade: lemon juice, salt and pepper.
Chop carrots and fennel, champignons. Boil the asparagus and cut into pieces.
Fry mushrooms in oil, add vegetables to them and continue frying until tender.
Line a baking sheet with foil in a double layer, lay out the marinated pieces of fish.
Arrange fried foods on top, sprinkle with basil and pour over sour cream.
Wrap the foil without leaving holes and bake the macrorus at 200 ° C. Baking time - 15-20 minutes. 5 minutes before the end, open the foil.

Recipe for cooking in a slow cooker

I propose to make grenadier with a lot of vegetables. You will get a tasty and low-calorie dish.

Fillet - 500 gr.
Tomatoes - 3 pcs.
Sweet pepper.
Bulb.
Parsley - a bunch.
Lemon.
Sour cream - half a glass.
Salt, 3 tablespoons vegetable oil, pepper.

How to cook grenadier:

Pour the oil into the bowl, make a pillow of half the onion and tomatoes cut into rings.
Fold over the grenadier fillet pieces, sprinkle with pepper and salt.
Next comes a layer of the rest of the vegetables.
Salt and pour over sour cream.
On the “Baking” or “Stew” mode, cook for 20 minutes.

Delicious grenadier cutlets

In order for the cutlets to retain their shape and not fall apart, it is necessary to bread them. Flour in this case does not fit too well - we will use oatmeal.

Makrurus - 500 gr. fillet.
Oatmeal - 4 tablespoons.
Lukovka.
Egg.
Mayonnaise - a large spoon.
Greens, salt.

How to cook meatballs:

Grind the fish in any way, adding the rest of the ingredients.
Knead the cutlet mass and leave for half an hour.
Stir the minced meat again, beat off a little and form cutlets.
It remains to fry and serve with a side dish.

Pickled grenadier

Dedicated to lovers of salted fish. Lightly salted grenadier will turn out incredibly tasty, believe me. Thus, I marinate another delicious fish - smelt. Interested? I invite you to.

Take:

Fish - 600 gr.
Sunflower oil - 2 tablespoons.
Flour - 3 tablespoons.
Garlic - 3 cloves.
A glass of table vinegar 3%.
Peppercorns - 4 pcs.
Horseradish - ½ cup.
Sugar, bay leaf and salt.

How to marinate:

Divide grenadier into pieces, roll in flour and fry.
Pour vinegar into a saucepan, add garlic gruel, other spices and bring to a boil. Cool down.
Pour the grenadier pieces with sauce and leave for a day.

Simple salad with grenadier

Take:

Fish fillet - 400 gr.
Bulb.
Potatoes - 2 pcs.
Sauerkraut - 200 gr.
Vegetable oil - 4 tablespoons.
Grape vinegar - a spoon.
A bunch of parsley.
Spices and salt.

How to cook:

Boil potatoes and grenadier. Cool and cut into strips.
Chop onion and parsley. Add to salad bowl.
Put the cabbage and season with spices.

All about the benefits and harms of macrorus

Fish is classified as a low-fat variety, with a low protein content, which is easily absorbed by the body. No carbohydrates were found at all. Therefore, in dietary nutrition, it is highly valued. Think for yourself: the body will receive the building material necessary for muscles and tissues, and fat will not appear on the sides.

If we compare the periodic table and the chemical composition of grenadier, we will find many coincidences. These are magnesium, calcium, cobalt, iron, zinc, fluorine, sulfur, potassium, iodine. In addition to trace elements, you will find vitamins A, D, PP, C, E, group B in all their diversity.

The fish is especially famous for the presence of phosphorus. In children, this element accelerates the formation of bone mass, and for adults it is useful because it strengthens them.

There are no contraindications to the use of sea fish. Unless, carefully included in the menu is for people prone to allergies. Babies and breastfeeding mothers are also at risk.

Calorie grenadier per 100 gr. fish - 60-65 kcal.

I hope, friends, now you understand, a macrorus is what kind of fish. In parting, I offer a great video recipe for grenadier in beetroot sauce.

Grenadier in foil (baked in the oven)

Grenadier baked in foil

Recently, I decided to buy Argentine fish in the market. The saleswoman replied: “Right now!” and took out a whole layer of frozen fish from the freezer, trying for a long time to break off 2 pieces. Finally, I put the long-awaited carcasses in the bag. It was very cold, without looking, I grabbed the fish and quickly ran home.

Where she began to defrost carcasses ... as it seemed to me, Argentina.

After some time, I took a closer look and realized that I had bought a completely different fish. But what?! Identification was made difficult by the absence of a head, tail, and even scales! But I was sure that we had already met.

Just in case, I decided not to experiment, but to cook simpler - bake in foil. As it turned out later, I did the right thing.

As a result of investigative and search activities, the fish was identified as grenadier - a fish that spreads when stewed, and it can only be fried in a dense multilayer breading.

Features of the preparation of grenadier

Makrurus is a relative of grenadier fish and cod, a tasty tender fish. There are not very many bones in it, the smell is pleasant. I think you'll like it.

I advise you not to look for her lifetime photos. Because. like any deep-sea fish, the grenadier is not very good-looking ... and to be honest, it's just scary. This is probably why it is sold without a head (with loud bulging eyes), a tail (thin and long, like the Serpent-Gorynych in a fairy tale) and scales (too sharp and prickly).

And, with all this, grenadier is delicious. If cooked right. Because - juicy (very juicy, like any deep-sea fish). When frying, stewing and other heat treatment, a lot of liquid is released from grenadier (by the way, it has an excellent taste, you can drink it like a broth).

Therefore, the best way to cook grenadier is to bake in the oven (whole carcass, in foil) - it turns out in its own juice, which gradually flows into the baking dish, at the end of baking there is a little inside the foil, the fish does not fall apart and it turns out very tasty and tender.

Either grenadier can be fried, but in a double layer of breading (1) dry breading, a layer of lezon, 2) dry breading), or in a thick dough (batter).

And there is also an option (or grenadier). Also very tasty.

Recipe for baking in foil

1. Composition

for 4 servings

Grenadier (carcasses without a head) - 2 pieces (each 600-700 g);
Lemon - 1/2 piece;
Dill and parsley - 3-4 sprigs each (you can add a little mint or basil);
Vegetable oil - 4 tablespoons;
Allspice or black pepper - 1 teaspoon;
Salt to taste;
Food foil.

2. How to cook

Clean grenadier: Trim the fins, rinse the fish inside and out, remove the black film from the inside of the abdomen (you can use a paper towel).
Salt the carcasses inside and out, pour over lemon juice. Marinate for 20-30 minutes.
Stuff grenadier carcasses with sprigs of greens. Preheat the oven to 180 degrees C.
Pour a path of vegetable oil onto a sheet of foil, put the carcass and again pour vegetable oil on top. Wrap the fish in foil and place on a baking sheet.
Bake at t-180 degrees C for 30 minutes. Then open the foil and bake for another 10-15 minutes.

Ready-made grenadier in foil floats in juice, which can be drunk or made into a sauce, thickened with flour or starch.

Remove greens from the abdomen. Cut the carcass in half (into portions) or serve whole.

Enjoy your meal!

Makrurus is a delicious fish!

Cooking grenadier in pictures

Greens for baking fish Makrurus Put the fish on the track from the oil (with herbal filling) Wrap the fish in foil
Well wrapped grenadier carcasses in a baking dish
Delicious grenadier with fresh vegetables Delicious grenadier dinner with mashed potatoes and vegetables grenadier surrounded by fresh cucumbers and tomatoes with dill

Very healthy and nutritious, but at the same time inexpensive white fish - grenadier. How to cook it in such a way as to feed the family tasty and satisfying? We bring to your attention a couple of recipes that are very simple to perform.

How to cook grenadier in the oven with vegetables in foil?

The fillet baked in this way will decorate both the festive and everyday table. Roasted mushrooms and vegetables help make this protein-rich, low-calorie, and full-bodied dish. You will get the opportunity to combine business with pleasure. In terms of protein digestibility, this dish is not inferior to meat dishes. Having decided how to cook grenadier, if you bought a whole carcass, you need to defrost it and cut out the fillet. You can immediately purchase the cleaned parts of the fish.

In addition to 600 g of fish fillet, you will need 100 g of asparagus, two carrots, a head of fennel, four tablespoons of sour cream, two tablespoons of butter, a little lemon juice, a spoonful of chopped basil, ground black pepper and salt.

After learning how to cook grenadier by baking, you can marinate it in lemon juice. Cut the fillet into portions, sprinkle with salt and pepper. Sprinkle with lemon juice, leave for a quarter of an hour.

In the meantime, cut the mushrooms into thin slices, and chop the fennel and carrots into strips. Boil the asparagus in boiling salted water, cool and cut into pieces. Unfold a sheet of foil or lay fillet pieces on it, and basil on top. Pour in sour cream. Seal the foil tightly in the form of an envelope (the sleeve can be fastened with special tools) and bake for 20 to 30 minutes. After removing from the oven, sprinkle with herbs and grated cheese.

How to cook grenadier in a pan

This fish has a significant drawback - it can lose its shape during heat treatment. However, it can be used to make excellent. Half a kilo of fillet must be twisted into minced meat, add half a cup of raw oatmeal, two raw yolks, chopped herbs, chopped onions, as well as pepper and salt to taste. Minced meat should stand in a cool place. Then start sculpting cutlets and fry them in oil - breading is not needed for these products.

How to cook grenadier in dough

Buy ready-made yeast dough, cook 4 tbsp. l. white rice (not parboiled). Prepare by cutting it into small pieces. Roll out the dough into a layer on a baking sheet. Its thickness should be no more than a centimeter. Lubricate with vegetable oil. Lay out the rice, sprinkle with pre-fried onions on top. Spread the fish pieces over the rice. Drizzle with melted butter. Then - another layer of rice, herbs (dill) and spices. Close with a second layer of dough. Now the workpiece should be spaced (in the meantime, preheat the oven). Brush the pie with egg and bake.

Salad with fish

From 400 g of grenadier (fillet), a couple of potatoes, onions and sauerkraut, you can cook a wonderful snack. Potatoes need to be boiled in their skins, cut into strips. Boil the fish too. Divide into small pieces. Mix with pickled onions, parsley, sauerkraut. Season with vegetable oil and grape vinegar.

Grenadier is a very tasty and relatively inexpensive fish. Its white meat contains a lot of water, so it must be cooked very quickly. Not knowing how to cook grenadier, you should take the advice of experienced chefs - this fish is not recommended to be boiled or stewed, otherwise it will not only decrease in size, but also acquire a not very appetizing appearance.

How to cook grenadier baked in the oven

It is very easy to bake grenadier in the oven, especially if you use the following recipe. The main condition is to strictly adhere to the recipe below and the most delicate fish with a delicious taste will stand on the table. This dish is perfect for lunch in a narrow family circle, as well as treating invited guests at a gala dinner.

Ingredients:

salt - to taste;
tomato ketchup - to taste;
garlic - 2-3 cloves;
onion - 1 pc.;
grenadier fillet - 1-2 pcs.

Cooking:

If using frozen fish fillets, thaw them first.
Cut the fish into small pieces.
Peel the garlic, chop, transfer to the fish fillet. Leave grenadier for about one hour.
After the specified time, alternately dip each piece of fish first in vegetable oil, and then in tomato sauce, transfer to a pre-prepared baking sheet, greased with a small amount of oil.
Sprinkle the top of the fish with a little salt, onion, cut into thin circles.
Place a baking sheet with fish in the oven and bake until fully cooked.

Makrurus in batter - a step by step recipe with a photo

It is believed that grenadier is a very capricious fish in cooking, but this is not so. The main thing is to take into account one small nuance - the preparation of the dish, no matter what recipe is chosen, must be fast, otherwise it will turn out not very tasty fish jelly. Provided that the fish is cooked correctly, there will be a delicious dish with a divine aroma and incredible taste on the table.

Ingredients:

vegetable oil - for frying;
lemon - to taste;
salt - to taste;
spices - to taste;
flour - 2-4 tbsp. spoons;
eggs - 2 pcs.;
sour cream - 1-2 tbsp. spoons;
grenadier fillet - 2 pcs.

Cooking:

The best grenadier recipe in a slow cooker

Grenadier is prepared in various ways - it can be baked in foil, fried in breadcrumbs, batter, stewed in sour cream sauce or cooked in a slow cooker. Modern housewives opt for the latter option, because cooking with a multicooker is much faster and more convenient.

Ingredients:

salt - to taste;
egg - 1 pc.;
vegetable oil - a little;
flour - 2-3 tbsp. spoons;
spices - to taste;
ground pepper - to taste;
breadcrumbs - a little;
lemon juice - 1 lemon;
grenadier fillet - 1-2 pcs.

Cooking:

First, you need to rinse and peel the fish fillets and cut into not very large portioned pieces (about 2 cm wide).
We sprinkle all the pieces of grenadier with lemon juice, leave for a while to marinate the fillet.
We prepare the batter - we break the egg into a separate container, add spices, sour cream, salt, flour, if desired, you can add a little pepper. Mix all the ingredients well until a homogeneous mass is formed. The batter should be similar in consistency to thick sour cream.
We turn on the slow cooker, set the “Frying” program, pour in the oil and fry the fillet pieces in batter and breadcrumbs.
Fry the fish on both sides until it acquires a delicate golden hue.
We shift the finished fish to a dish and serve it with a side dish of cereals or fresh vegetables.

Grenadier with vegetables in foil

Baked grenadier in the oven with vegetables and fried mushrooms will be a worthy decoration for any holiday table. If we talk about the culinary and nutritional qualities of fish, then it is several times superior to meat and better in terms of ease of digestion of proteins.

Ingredients:

salt - to taste;
ground black pepper - to taste;
chopped basil - 1 tbsp. a spoon;
lemon juice - 1 tbsp. a spoon;
butter - 50-60 g;
sour cream - 3-4 tbsp. spoons;
fennel - 1-1.5 heads;
carrots - 1-2 pcs.;
asparagus - 100-120 g;
champignons - 200-220 g;
grenadier fillet - 500-600 g.

Cooking:

My fillet, cut into small portions, season with salt, pepper, lemon juice. Marinate for approximately 15 minutes.
Cut the mushrooms into pieces. We clean the fennel and carrots, wash them, chop them into thin strips.
Add salt to the water, boil the asparagus, put it in a colander to drain excess water and cut into small pieces.
A frying pan is placed on the stove, oil is heated.
Fry the mushrooms in oil for about 10 minutes, add the prepared vegetables and fry for another 5 minutes, pepper, salt.
Put pieces of fish on a sheet of foil, fried vegetables, basil on top, pour sour cream. We tightly connect the foil along the edges.
The oven warms up to 200 °C.
Bake the fish for about 20 minutes.
Serve the finished dish to the table sprinkled with fresh herbs with lemon slices.

Grenadier is considered a very useful fish. After all, it contains various macro- and microelements that contribute to the normalization of metabolism. In addition, this fish has a lot of easily digestible protein and a little fat. Scientists note that the ratio of amino acids present in grenadier is ideal, and they are completely absorbed by the human body. Vitamins, iron, zinc, manganese, fluorine, phosphorus, lysine, methionine and much more - what a person gets by eating a grenadier dish. At the same time, the calorie content of the product is only 60 kcal per 100 g.

The meat of this fish has a pleasant and delicate color - it is white with a pinkish tint. The grenadier texture is watery, but neither loose nor fibrous. You can cook grenadier in various ways - both dry and subjected to various types of heat treatment. From it you can successfully make both soup and aspic, it is stewed, baked, boiled.

Fried grenadier

Such a dish, according to experts, is so tender that the fish literally melts in your mouth. True, you will have to tinker with the unusual texture of the fish.

Ingredients:

fish fillet 400 g
salt to taste
black peppercorns, red pepper to taste
2-3 tbsp. spoons of olive oil

How to cook fried grenadier:

First, cut the fish fillet into pieces. It will be so difficult to do this, because there are few bones in it. Rinse the meat. Then, without transferring the fish to a plate or pan, salt and pepper the grenadier right on the cutting board.

After that, you can start the frying process. The main thing here is to maintain the correct cooking time. Otherwise, if underexposed, the meat will be slimy like a jellyfish, and if overexposed, it will lose its shape and float.

Properly cooked grenadier resembles shrimp in taste and texture. Pour oil into a frying pan and place over low heat.

Keep an eye on the oil until it is well warmed up. After that, you can lay out the fish for frying. Do not post many pieces at once, because. due to the abundance of water they secrete, the fish will begin to stew, and not fry.

Fry grenadier until golden brown. After immediately transfer the fish to a dish, and you can serve it to the table.

Makrurus in the oven

Ingredients:

Grenadier fillet 300 g
boiled champignons 200 g
tomato sauce 125 g

How to cook grenadier in the oven:

To do this, it must first be prepared. Clean the fish and cut into pieces. Put seasonings and sprinkle it with lemon juice.

Marinate the meat for 1 hour. You can cook grenadier with various additives. For example, mushrooms. Put the prepared pieces of meat in a baking dish, put the chopped champignons on top and pour the sauce over everything.

Preheat the oven and place the baking sheet with the fish in the already hot one. Bake until done.

Grenadier with potatoes

Ingredients:
grenadier fillet 1 kg
boiled potatoes 600 g
chicken egg 2 pcs.
milk 0.5 cup
onion 100 g

How to cook grenadier with potatoes:

Bread the fish fillet in flour or potato flakes. Fry in a hot frying pan, to which a small amount of vegetable oil is added.

Place sliced potatoes on top. Spasser the onion rings and place on top of the potatoes. It remains only to pour everything with the egg-milk mixture and send it to the oven to bake until cooked.

Fish dishes, such as grenadier, are very healthy and nutritious. And if you master the recipes from such interesting fish, you can make them the main characters of the table.