One of my family’s favorite fish recipes is fish marinated with carrots and onions. I remember how, as a child, my mother cooked fish with a marinade of carrots and onions, and we, enjoying the amazing aroma from the oven, eagerly looked into the kitchen - when would we be called to the table...

Perhaps this dish can be put on a par with classic Soviet-era recipes such as Olivier, Mimosa and Prague Cake - their popularity can only be envied.

Without exaggeration, one can say about this mother’s dish: “you’ll swallow your tongue with marinated fish.” I cook the recipe for marinated fish with carrots in the classic version quite often, especially in winter. For fish fried under marinade to turn out tasty, you only need one condition: the fish fillet must be boneless. Cooking fish with marinade is not a complicated process: all the ingredients are available, and the process does not take much time.

I have tried marinated fish in the classic version in many places: in a factory canteen, in sanatoriums, in pioneer camps, in cafes... but the most delicious marinated fish is obtained according to my mother’s recipe. Moreover, cold fish with a marinade of carrots and onions seems to me tastier. I really hope that you will also like my humble recipe for marinated fish with carrots.

Ingredients:

  • 1 kg of catfish fillet (hake, pollock, perch, etc.);
  • 2 eggs;
  • 2 bay leaves;
  • 0.5 cups flour;
  • 1/3 cup vegetable oil;
  • 2 large onions;
  • 2 large carrots;
  • 4 tablespoons of tomato sauce;
  • 1-2 bay leaves;
  • 6-8 black peppercorns;
  • salt and pepper to taste.

How to cook marinated fish:

Cut the defrosted fish fillet into approximately equal, not very large pieces (4-5 cm).

Salt and pepper the fish pieces to taste.

In a separate container, beat eggs with salt and pepper.

Pour flour onto a plate.

First roll each piece of fish in flour.

And then dip it in the egg.

Place the fish pieces in a well-heated frying pan with vegetable oil.

Fry the fish fillet on each side until golden brown.

Peel the onion and cut into half rings.

Peel the carrots and grate them on a coarse grater.

Saute the carrots in vegetable oil until soft, for 10-12 minutes.

Transfer the carrots from the pan to a large bowl.

Fry the onion in vegetable oil over low heat until light golden brown, also 10-12 minutes.

Add onions to carrots and tomato sauce.

Salt and pepper the onions and carrots to taste and mix.

Place the fish in one layer in a baking dish. There is no need to grease the mold with oil first.

Place vegetables on top of the fish layer in a baking dish.

Top with bay leaf and peppercorns.

Cover the pan with a lid and bake for 20-25 minutes in an oven preheated to 180 degrees.

The result is incredibly tasty marinated fish, which is good both hot and cold.

For the dish “marinated fish” Almost any fish without bones is suitable. In this material you will find a classic recipe for preparing fried white fish (for example, pollock), as well as a carrot and onion marinade for it. Large fish should be cut into portions, and small fish should be fried whole. Then it must be peppered, salted and fried in vegetable oil, first rolled in flour, until completely cooked.

For fried fish, the marinade is prepared very quickly. For a regular marinade you need onions, carrots and parsley. Carrots must be grated on a coarse grater or cut into curly slices, as well as thin long strips. The beauty of the marinade will depend on how you cut the carrots.

Fry the onions and carrots in vegetable oil, then put them in a saucepan, add pepper, salt and simmer for 10 minutes, adding bay leaves, black peppercorns, parsley, cinnamon, cloves, tomato juice or puree. Then add broth, salt, sugar and vinegar. After the marinade boils, immediately turn off the heat. The tasty seasoning must be cooled.

Place the fish in a saucepan or glass container and pour over the resulting marinade. Place the pan with the cooked fish in the refrigerator for several hours so that the fish is thoroughly saturated with the marinade juices.

Fish fried under marinade. This recipe takes 40 minutes to prepare.

Ingredients for 2 servings:

  • boneless white fish (fillet) - 500 grams;
  • carrots - 2 pieces;
  • onions - 2 pieces;
  • salt pepper;
  • vegetable oil;
  • sugar - 1 teaspoon.

Preparation:

pepper the fish fillet, add salt, fry in vegetable oil, after rolling it in flour;

Fry the onion, cut into half rings, and grated carrots in vegetable oil until transparent;

add sugar, vinegar, tomato paste, pepper, salt and fry for 3-5 minutes;

Place the fish in the prepared form, pour over the prepared marinade, cool and refrigerate.

A classic recipe with photos of step-by-step preparation of fried fish and its marinade:

The marinated fish, as shown in the photo, will be ready in a few hours.

You can use the following recipe for preparing cod with a delicious marinade

Ingredients:

  • gutted cod - 500-800 grams;
  • large carrots - 3 pieces;
  • onions - 3 pieces;
  • tomato paste - 2 tablespoons;
  • black pepper with peas - 6-10 pieces;
  • salt to taste;
  • cloves - 6-8 pieces;
  • vinegar 9% - 1 tablespoon;
  • sugar - 0.5-1 tablespoon;
  • vegetable oil - 6 tablespoons;
  • bay leaf - 3 pieces;
  • water - 1.5 cups.

Preparation:

rinse the cod under running cold water, then cut into pieces and immediately add salt and pepper;

fry the fish until golden brown using vegetable oil, after rolling it in flour;

marinade: lightly fry onion half rings and grated carrots in vegetable oil over medium heat. Simmer everything for 10 minutes under the lid with the addition of cloves, black peppercorns and tomato paste;

mix everything thoroughly and continue to simmer for another 5 minutes. Then add water, sugar and salt;

after boiling, simmer for 5-8 minutes, add bay leaf and vinegar. Simmer again for 5 minutes;
fold twice in layers: fried fish and marinade;

Place the pan on the fire for 20 minutes so that the cod is soaked in the marinade.
This fish should be served chilled.

Pollock cooked with marinade

Ingredients:

  • pollock;
  • vegetable oil;
  • salt to taste;
  • flour;
  • for marinade: 2 large carrots, 2 large onions, 2 tablespoons of mayonnaise, 250 grams of sour cream, 1 teaspoon of 70% vinegar, 1 tablespoon of sugar and salt to taste.

Preparation:

Fry the onion in half rings in a frying pan with grated carrots;

add salt, sugar, vinegar, mayonnaise, sour cream and a little water;

simmer until tender over low heat for 15 minutes;

fry the fish dredged in flour and salt in vegetable oil;

put a small amount of marinade on the bottom, and on top - a layer of fish, then another layer of marinade;

close the lid and let the pollock brew under the delicious marinade for at least 30 minutes.
This dish is eaten cold or hot.

♦ VIDEO. STEP-BY-STEP RECIPES FOR BEGINNERS:

A classic of Soviet cuisine, the taste of which is familiar to many since childhood, is fish with a vegetable marinade. And despite the fact that today there are many different options for dishes with fish and seafood, this recipe has still not lost its relevance. The tender pulp soaked in vegetable gravy cannot leave anyone indifferent. And if you don’t yet know how to cook marinated fish, then quickly write down our recipes.

Preparing a delicious fish dish is not difficult. To do this, you need to take any fish that you like best and prepare the marinade.

There are no restrictions on the choice of fish; you can even take dry pink salmon, which, thanks to its spicy composition, will become tender and juicy.

For a kilo of any fish, prepare in advance:

  • 320 g young carrots;
  • three times less onion;
  • 110 ml of any vegetable oil (plus a little for frying);
  • teaspoon of tomato paste;
  • the same amount of regular white sugar;
  • the same amount of 9% vinegar;
  • peppercorns, bay leaves, cloves.

Cooking method:

  1. Let's start with the marinade. To do this, pass the carrots through a grater and chop the onion into cubes.
  2. First sauté the onion in heated oil, then add the carrots along with the tomato puree. Simmer the vegetables for ten minutes.
  3. Then pour in vinegar, a little water, add all the seasonings and spices. Simmer the marinade for about 20 minutes.
  4. We cut the fish into portions and bread it in flour along with salt and pepper.
  5. We overcook the pieces on both sides, then spread the vegetable mixture on top of them and heat the dish for a couple of minutes.

Cooking in a slow cooker

We inherited from our grandmothers and mothers many simple, but at the same time wonderful recipes for fish dishes. One of them is very tasty marinated fish. But we will cook it in a more modern way - in a slow cooker. For the recipe, you can take any fish weighing one kilogram.

Ingredients:

  • two heads of onions;
  • five young carrots;
  • spoon of vinegar;
  • three spoons of tomato paste;
  • a little sweet sand;
  • spices, herbs.

Cooking method:

  1. Cut the fish carcass or fillet into pieces, add salt and set aside.
  2. Chop the vegetables using a grater and a knife and mix together.
  3. Pour a little oil into the bowl of the kitchen appliance and put some of the vegetables. Sprinkle them with peppercorns and add bay leaves and salt.
  4. Place the fish on top of the vegetables, sprinkle it with oil and cover with the remaining vegetables. Throw in the spices and bay leaves again.
  5. Now pour one and a half glasses of water into a bowl, dilute tomato paste in it, pour in vinegar. If the marinade is too sour to your taste, add a sweetener.
  6. Place the sauce in a bowl and turn on the “Stew” mode. If using fillet, set the timer for 1.5 hours. If there are pieces of fish, then for two.

The finished fish can be served immediately, but it will be even tastier the next day.

In tomato sauce

In different countries of the world, fish is also prepared differently. Our housewives often fry it or bake it in the oven. But there is another proven recipe that our cooks especially respect - pollock cooked in marinade.

Prepare in advance:

  • 1 kg of pollock (or any white fish);
  • two carrots and onions;
  • eight spoons of tomato puree;
  • seasonings;
  • teaspoon of vinegar;
  • a glass of broth (water).

Cooking method:

  1. For the dish, it is better to take fish fillet, cut it into portions, season with spices, sprinkle with flour and fry on both sides.
  2. Chop the onion into quarters, chop the carrots on a grater, and sauté the vegetables for 15 minutes.
  3. As soon as they become soft, add tomato paste. Ketchup or fresh tomatoes will do instead. Pour in vinegar and fish broth, add spices. Simmer the marinade for 7 – 8 minutes.
  4. We transfer the fish to any container and fill it with tomato sauce, put it in a cool place for three hours.

How to cook fish with vegetable marinade in the oven

Almost every housewife knows how to cook fish with vegetable marinade, but this dish can be varied by adding seasonings and other ingredients. For the recipe, take a fillet of your favorite fish weighing one kilogram.

Prepare in advance:

  • three large carrots;
  • a pair of large onions;
  • three ripe tomatoes;
  • half a lemon;
  • a bunch of dill;
  • teaspoon of sweet sand;
  • optional ginger, pepper, salt.

Cooking method:

  1. Before cooking the fish, cut the fillet into small pieces, season them with spices and citrus juice. We leave the preparations to “rest” for 15 minutes.
  2. Chop the vegetables. We cut the onions and tomatoes into cubes, simply grate the carrots, and chop the dill as desired.
  3. In heated oil, sauté the onion and orange vegetable until soft, then add herbs and tomatoes to them. Pour in vinegar and add all the spices, simmer for five minutes. Then remove from heat and add a little citrus juice.
  4. Place the fish in the mold, pour the vegetable marinade over it and bake for 40 minutes (temperature – 180 °C).

In mustard-lemon marinade

If baked fish seems like a boring dish to you, then cook it in a mustard-lemon marinade. This dish will definitely surprise you with its spicy taste and aroma. For the recipe, take any white fish, such as cod.

Ingredients:

  • two tablespoons each of hot and Dijon mustard;
  • two tablespoons of lemon juice;
  • two medium onions;
  • three tablespoons of olive oil;
  • spicy herbs (marjoram, rosemary, thyme).

Cooking method:

  1. Mix two types of mustard in a bowl, sprinkle with a little sugar and salt, add any herbs to taste. Add olive oil and citrus juice and mix.
  2. Place the fish fillet cut into pieces into any bowl, pour the spicy marinade over it and send it to a cool place to marinate for an hour.
  3. Oil the baking dish and cover the bottom with onion rings. Place the fish directly with the sauce, cover with foil and put in the oven for half an hour (temperature – 190 °C).

Winter preparation recipe

As a rule, marinated fish is prepared for dinner, but we suggest making it an appetizer by rolling it into jars so that in winter you can enjoy the taste of such an unusual preservation. To execute this recipe you need to take 5 kg of any fish.

Ingredients:

  • 3.5 kg of tomatoes;
  • a kilogram of beets and onions;
  • twice as many carrots;
  • a kilo of sweet pepper;
  • liter of refined oil;
  • four glasses of salt;
  • 15 glasses of sweet sand;
  • liter of fish broth (water);
  • half a glass of vinegar.

Cooking method:

  1. First of all, boil the fish for 10 minutes. The main thing is that it does not boil over, but is easily separated from the bones.
  2. Grind the tomatoes with a blender or simply cut them finely with a knife and simmer together with the fish over low heat for an hour.
  3. We cut the onion and sweet pepper into half rings, and chop the beets and carrots on a grater. Fry the vegetables in oil until soft.
  4. Then we combine them with fish and tomatoes, season with salt, sugar, and pour in the broth. Simmer the mixture for about an hour and five minutes before it’s ready, season the marinade with vinegar.
  5. Now we take sterilized jars, put fish and vegetables in them, screw on the lids and wrap them until they cool completely.

    6. The result is an unusual dish, like aspic. For the recipe you will need any white fish weighing one kilogram.

    Ingredients:

  • 320 g celery;
  • 320 g white salad onions;
  • 270 g young carrots;
  • 120 ml vinegar;
  • cloves, bay leaf, peppercorns.

Algorithm of actions:

  1. Cut the fish fillet into large pieces, bread them in flour and fry until golden brown.
  2. Chop the vegetables and start sautéing them in oil. First, fry the onion until soft, and then simmer it along with the roots.
  3. Pour a liter of water into a saucepan, pour in salt, add a bay leaf, a few peppercorns and cloves. As soon as the marinade begins to boil, remove it from the heat and mix with vinegar.
  4. Place the fish in any dish, distribute the vegetables on top and pour the marinade over everything. We refrigerate the dish for six hours, but the longer it sits, the tastier it will become.

Now you know that you don’t need to buy expensive seafood delicacies to feed your family deliciously. Marinated fish is an appetizing, simple and inexpensive dish that will definitely appeal to all lovers of seafood dishes.

Replenish your gastronomic collection with impeccable, proven recipes for marinated fish on the website of the best culinary finds. Evaluate the variations with various sea and freshwater fish, vegetables, mushrooms, herbs, in wine or sour cream. Create a masterpiece of harmony of tastes!

You can cook a wide variety of fish using the marinade. This could be budget pollock with hake, or noble red fish, or their freshwater counterparts. The ingredients for vegetable marinades can be selected quite freely. In addition, you can add sour cream, cream, honey or wine to them for variety. The fish itself can be prepared in a variety of ways: fry, boil or steam, and then finish cooking with vegetable marinade. Looking for new sensations? Then try these recipes!

The five most commonly used ingredients in marinated fish recipes are:

Interesting recipe:
1. Clean the fish, gut it and wash it thoroughly.
2. Cut into portions. Salt and pepper.
3. Carefully roll in flour and fry until deliciously golden brown.
4. Fry the onion, cut into half rings, until golden.
5. Add coarsely grated carrots to it and sauté until soft.
6. Chop the mushrooms randomly and fry them. Mix with vegetables.
7. Add diluted tomato paste, sugar, and aromatic spices to the vegetable mixture. Simmer for 7-8 minutes.
8. Pour in dry red wine. Add some salt. Reduce the sauce by half.
9. Place the fish and vegetable marinade in layers in a heat-resistant deep dish.
10. Sprinkle generously with grated cheese.
11. Lightly bake at 180° until a cheesy golden crust appears.

Five of the fastest marinated fish recipes:

Helpful Tips:
. You can add lemon, wine vinegar or apples to the marinade to give it an interesting sourness.
. The marinade can be made either thick or liquid. Flour or starch is used to thicken it.

Our grandmothers knew marinated fish well and loved to cook it. Many people are familiar with this unusual taste from childhood. The incredibly juicy and tender fish simply melted in your mouth. True, in those distant times there were only hake and pollock. Today, the variety of fish on the shelves sometimes leads to a dead end: what to choose.

Now even a classic recipe acquires its own unique taste with each type of fish. Let's look at several options for preparing this healthy and nutritious dish, practically without deviating from the eternal classics.

Marinated fish: classic recipe

First, let's gather the ingredients. Let's start with fish fillet, we will need half a kilogram of it. You can choose any variety, just be sure that the fish is fresh and of high quality. We will need very little flour, just to sprinkle the fish pieces. We can’t do without vegetables, but the simplest ones:
3 carrots,
2 pieces of onion.

Now let's get to the spices:
1 teaspoon vinegar (9%),
half a teaspoon of granulated sugar,
black and allspice,
Bay leaf.

The last components, but no less important -
3 tablespoons of tomato puree,
sunflower oil.

The set of products is ready, let's start manufacturing.

Wash the fish fillet thoroughly. Divide into pieces of 4-5 centimeters. If you bought a whole fish, then first cut the fillet yourself. As noted earlier, the type of fish can be any;
Now sprinkle the fish with spices and salt;
Dredge the pieces in flour;
Heat a frying pan, pour in sunflower oil and fry the fillet on both sides. To drain excess fat, transfer the fish pieces onto a napkin, then into a saucepan;
Peel the carrots and onions;
Cut the onion into half rings and grate the carrot;
The next stage is frying onions, carrots and tomato puree. First, sauté the onion, then add the carrots and then add tomato paste, sugar and salt to taste. Now pour half a glass of water, add spices and simmer for 20 minutes;
Pour the finished marinade over the fish in a saucepan and refrigerate for at least 3-4 hours, and if you have time, then for the whole night.

Classic marinated fish recipe in a slow cooker

The multicooker has become an indispensable kitchen assistant for most modern housewives. The prefix “multi” tells us that in this miracle of technical progress you can cook almost anything, including marinated fish. Let's put together a food kit for our meal. We suggest taking one kilogram of pike perch, but you can buy another type of fish. We also can’t do without tomato paste; we’ll need half a glass of it. Prepare:
1 glass of boiled water,
salt and spices,
lemon zest,
vegetable oil for frying,
three onions,
two carrots.

Wash the fish thoroughly, cut into pieces. Rub them thoroughly with spices, lemon zest, and salt. Now let them marinate, this process will take about half an hour;
Let's prepare the multicooker. Turn on the “Baking” mode and heat it up. Pour oil into the bottom of the bowl and fry the fish pieces on both sides;
We transfer the fish. And in a slow cooker, fry vegetables, pour tomato puree over them, add spices, simmer for 10 minutes;
Turn on the “Extinguishing” mode. Dip the fish into the marinade and let it cook for another hour until it is soaked and juicy.

Marinated fish: classic recipe in the oven

Today, not everyone has a multicooker, so there is an option for cooking in the oven. The ingredients are almost the same, because the recipe is classic. However, let's put the products together according to the list. We will need:
1 kilogram of your favorite fish,
vinegar,
tomato paste and flour should also be available.
Of course,
vegetable oil,
spices,
vegetables in the form of onions, carrots.

Take the fish you like or find in a fish store;
Wash it thoroughly, peel it and divide it into portions;
Sprinkle the fish pieces with spices, then roll in flour;
Fry the fish on both sides in a frying pan in hot oil;
Prepare the vegetables and sauté them;
Pour in the tomato paste, add sugar, pepper and a little vinegar, bring this tomato-vegetable mixture to a boil;
Place the fish pieces in a heat-resistant bowl, pour over the marinade and place in a well-heated oven and bring the food there until cooked.

Fish marinated “Grandma’s Secret”

Just a few additional ingredients will add a touch of spice to the classic recipe. Let's start with the selection of products.
Take 800 g of any fish.
Unusual components will include:
green olives,
sweet paprika,
prunes,
Teriyaki sauce,
honey.

Lubricate the fish fillet on both sides with sauce and honey;
Salt, pepper and fry in hot oil;
Let's make the marinade. Three carrots and fry. Add paprika and onion, pour in a little sauce and honey. Season with tomato puree and simmer;
Place prunes on the fillet and wrap the fish pieces in a vegetable coat. Leave the dish to cool completely.

To the hostess in a notepad

To prepare this delicious dish, fish can be used either fresh or frozen. The frozen product must not be bent or crushed, otherwise the fish pieces will fall apart during frying;
If you bought frozen fillet, then salt it and set it aside for a quarter of an hour;
A fresh carcass should have shiny scales and clear eyes; Choose fish with an elastic body and no unpleasant odor;
Depending on the type of fish, it must be fried or boiled. It is better to fry cod, hake or flounder, but boil mackerel;
Throw small fish pieces into hot water, and put large ones into cold water;
Add more milk to the cooking water, then the taste of the food will be delicate;
You can generally prepare the fish for marinating by steaming; this process will take about 15 minutes;
Put a couple of pieces of raw potatoes in the pan and your house won't smell like fish;
Sea fish turns out tastier when marinated, but river fish also turns out quite decent;
Do not fry the vegetables too much, they will spoil the overall taste of the dish;
It will take 4 hours for the fish to soak, but it is better to put the dish in the refrigerator overnight.

Fish marinated according to a classic recipe - delicious nostalgia for the past. Modern technologies and a variety of spices and fish varieties allow you to make some adjustments that add some zest to your favorite and familiar taste. The main thing is not to be afraid to experiment. For those who are on a diet, a slow cooker or oven will come to the rescue. The recipe is truly unique, because the type of fish does not matter. Any fish fillet turns out juicy and tender. Prepare the dish in advance so that there is enough time for marinating, the fish should be soaked. Ideally, it's a whole night. You can, of course, simply put the food in the oven or let it simmer in a slow cooker. In any case, marinated fish is served cold. The cooking process is quite simple, just calculate the time correctly. On VilingStore you will find many more marinated fish recipes with step-by-step instructions and photos.