Is it possible to fry sturgeon in a frying pan? Sturgeon recipes. Sturgeon steak in a frying pan

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Sturgeon is one of the most exquisite delicacies. In the old days it was considered a royal fish, and even today not everyone can afford to eat this fish often. But many people can cook it for a holiday, and any sturgeon dish will become the main decoration of the table. In addition, sturgeon meat is very healthy and not too high in calories. If you know how to cook sturgeon in the oven so that it is juicy and appetizing, you won’t have any questions about how to surprise your guests.

Cooking features

Sturgeon is quite expensive, and it would be extremely unpleasant to spoil it during cooking. Therefore, before baking sturgeon in the oven in pieces or whole, it makes sense to get acquainted with the recommendations of experienced chefs.

• If you bake fresh sturgeon, it will turn out juicier than frozen sturgeon. Following the rules for defrosting food will help reduce this difference to a minimum. If fish thaws in the refrigerator, there is a high probability that it will not be dry after cooking.
• To bake whole in the oven, choose fish that is not too large. If the sturgeon weighs more than 3 kg, it will either not be fully baked or dry out.
• To avoid drying out the sturgeon, do not exceed the cooking time specified in the recipe.
• Lemon will pleasantly highlight the taste of sturgeon, but you should not use too much lemon juice either.
• When cutting sturgeon, you should keep in mind that it has sharp formations along its back. Despite the fact that they visually decorate the fish, you need to get rid of them, otherwise you can get hurt by these spines during lunch.
• If you want the sturgeon to be especially tender and juicy, you need to bake it in foil, opening it only 10-20 minutes before the end of cooking so that the dish is browned.

Sturgeon should be served solemnly, sparing no effort and time to decorate the dish. Believe me, the royal fish deserves such attention.

Cooking options

A very tasty sturgeon is obtained if it is stuffed with mushrooms and croutons.

. To do this, you need to fry 700-800 g of champignons cut into pieces with two or three chopped onions and cool. Cut three or four slices of white bread into small cubes, dry in a frying pan or oven and add to the mushrooms. Salt, pepper and stuff the gutted fish. Tighten with threads, place on a greased baking sheet and bake for 1-1.5 hours.

Cooking time:

about an hour.
Number of servings:
4.
Kitchen utensils:
foil, cutting board, baking dish or baking sheet, knife.

Ingredients

Step-by-step preparation

Video recipe

How to cook sturgeon in the oven in pieces, see the step-by-step recipe in the video.

Whole sturgeon baked in the oven

• sturgeon – 2.5 kg;
• lemon – 1 pc.;
• dry white wine – 80 ml;
• fresh parsley – 50 g;
• dried parsley – 10 g;
• dried thyme – 5 g;
• black pepper – 5 g;
• white pepper – 5 g;
• salt - to taste;

Cooking method:

• Carefully wash the sturgeon, cut off the spines, leaving the cartilage intact. Pour boiling water over and clean. Gut and rinse well. Dry with paper towels.
• Mix two types of pepper, dried herbs, salt. Rub this mixture onto the fish. Sprinkle it inside and out with lemon juice squeezed from half the fruit. Using a pastry brush, brush the sturgeon with vegetable oil. Place a few sprigs of parsley inside.
• Fold the foil several times and grease it with oil. Place it on a baking sheet. The edges of the foil should be much longer than the width of the pan.
• Place the sturgeon on a baking sheet, rolling it into a ring. Pour white wine over the fish.
• Lift the edges of the foil and seal the fish.
• Preheat the oven to 200 degrees and place a baking sheet with sturgeon in it. After half an hour, unwrap the foil and continue cooking the sturgeon for another 15–20 minutes until done. The fish is ready when clear juice comes out when pierced.

Whole baked sturgeon is usually served whole. You can use the remaining parsley and lemon for decoration. Whole baked sturgeon laid out on lettuce leaves looks good.

Using the same recipe, you can bake sturgeon in mustard sauce by mixing 50 ml of mustard and sour cream and coating the sturgeon with this mixture instead of vegetable oil. The rest of the recipe will be identical to the one given.

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Basic

Sturgeon stuffed with mushrooms

• sturgeon – 2.5 kg;
• sour cream – 0.3 l;
• onions – 0.2 kg;
• fresh champignons or porcini mushrooms – 0.2 kg;
• salt, spices - to taste;
• lemon juice – 20 ml;
• hard cheese (optional) – 100 g;
• vegetable oil - how much will be needed.

Cooking method:

• Dry the cleaned and washed fish with a kitchen towel.
• Mix salt and spices with lemon juice and a tablespoon of vegetable oil. Cover the sturgeon with the mixture on all sides, including the inside. Set aside temporarily.
• Wash, dry the mushrooms with napkins, cut into small pieces.
• Peel the onion and chop it finely with a knife.
• Heat the oil in a frying pan and fry the onions and mushrooms in it. You need to fry until the liquid released from the mushrooms evaporates from the pan.
• Add sour cream and the mixture left over from grating the sturgeon to the pan. Simmer the mushrooms for 5 minutes.
• Stuff the sturgeon with mushrooms and secure the belly with toothpicks.
• Place the sturgeon in the sleeve, tie it on both sides. Using toothpicks, make several small holes to allow steam to escape.
• Place the sleeve with the fish on a baking sheet and place it in an oven preheated to 180 degrees for half an hour.
• Remove from oven. Remove the fish from the sleeve, cool slightly and cut into portions.
• Place the pieces on a baking sheet lined with foil or parchment.
• Sprinkle the sturgeon pieces with cheese shredded on a grater with small holes. Return the pan to the oven for 10 minutes.

If desired, the sturgeon can be left whole by slicing it before placing it on plates. In this case, you won’t need cheese, and you will need to bake the fish in the sleeve a little longer.

Sturgeon in batter

Sturgeon, recipes for which require cooking in a frying pan, are rarely without batter. It is this that helps the pieces remain juicy and the meat becomes tender.

Ingredients:

• fish fillet – 500 g;
• lime – ½ piece;
• fresh herbs – ½ bunch;
• allspice;
• salt.
• chicken egg – 2 pcs.;
• premium flour - 2 tbsp. l.;
• potato starch – 100 g;
• refined oil – 1 cup.

Algorithm of actions:

1. The fillet should be cut into cubes. Rinse it in a colander and let the liquid drain.
2. Make marinade from lemon juice, 2 tbsp. l. oil, salt and pepper. Pour into a cup with fish and stir. Leave in a cool place for 10 minutes, covering with a bag or cling film.
3. Meanwhile prepare the batter. To do this, beat the egg with milk in a bowl and mix with sifted flour and starch.
4. Take out the sturgeon pieces. Dipping each one into the batter, fry in a deep fryer or high-sided frying pan in a large volume of vegetable oil.

It is better to place the finished dish first on a wire rack or napkins to remove excess fat.

Sturgeon baked in pieces in the oven

• sturgeon – 2 kg;
• chicken egg – 5 pcs.;
• sour cream – 100 ml;
• nutmeg – 10 g;
• balsamic vinegar – 10 ml;
• lemon – 1 pc.;
• salt, pepper mixture - to taste;
• vegetable oil – 20 ml.

Cooking method:

• Wash the sturgeon. Place it in boiling water for 3 minutes. For this purpose, it is convenient to boil water in a basin.
• Remove the fish from the boiling water, carefully cut off the spines and clean it.
• Cut off the head and tail, remove the vizig. The easiest way to do this is to make a small incision at the tail so that the vizier is exposed, and pull it out, holding the fish by the tail part in weight.
• Remove the skin from the sturgeon. Cut the fish into pieces about 2-3 cm wide.
• Rub the fish with a mixture of salt and pepper, sprinkle with lemon juice squeezed from half a lemon.
• Boil the eggs hard, peel and remove the yolks.
• Mash the yolks thoroughly with a fork, mix with sour cream and nutmeg.
• Place several layers of foil in a baking dish. Lubricate it with vegetable oil.
• Place sturgeon pieces on foil and cover them with sauce.
• Squeeze the juice from the remaining half lemon and drizzle it over the fish pieces.
• Cover the pan with another piece of foil.
• Place the pan in an oven preheated to 200 degrees for 30 minutes. 10 minutes before cooking, remove the top layer of foil to allow the fish to brown.

Baked potatoes are ideal as a side dish for sturgeon baked in the oven in pieces. The dish can also be decorated with tomato slices, cucumbers, lemon slices and olives.

Roasting whole sturgeon

Large baked delicacy fish will add richness and sophistication to any set table.

Ingredients:

• mustard – 50 g;
• sturgeon carcass – no more than 3 kg;
• mixture of peppers (white, black) – 10 g;
• dry (white) wine – ½ cup;
• dried thyme – 5 g;
• vegetable oil – 25 ml;
• sour cream – 50 g;
• lemon – 1/2 pcs.;
• dried parsley – 20 g;
• coarse table salt.

Step-by-step recipe:

1. Cut the fish and rinse thoroughly, leaving no blood clots.
2. In a bowl, mix salt with herbs, a mixture of peppers and completely grate all the fish.
3. Sprinkle lemon juice inside and out.
4. Apply the sour cream and mustard mixture with a silicone brush.
5. Line a baking sheet with a double layer of foil, leaving an edge, and grease with oil.
6. Place a ring of sturgeon.
7. Pour white wine and wrap the fish.
8. Place in an oven preheated to 200 degrees for half an hour.
9. Uncover 10 minutes before ready.

You can check whether the fish is baked by piercing it with a toothpick. The meat should release clear juice.

Transfer the sturgeon to a large tray covered with lettuce leaves only after it has cooled completely.

Sturgeon baked in the oven with potatoes and cheese

• sturgeon (fillet) – 0.5 kg;
• potatoes – 0.3 kg;
• onions – 0.3 kg;
• cheese – 0.2 kg;
• fresh parsley – 50 g;
• lemon juice – 5 ml;
• mayonnaise – 100 ml;
• vegetable oil – 20 ml;
• salt, fish seasoning - to taste.

Cooking method:

• Wash the sturgeon fillet, dry, rub with fish seasoning, cut into small pieces, sprinkle with lemon juice.
• Cut the onion into thin rings.
• Finely chop the parsley with a knife.
• Peel the potatoes and cut into thin slices.
• Grease a baking dish with vegetable oil and place half the onion on the bottom.
• Place a layer of potatoes on top. Lubricate it with mayonnaise.
• Place the fish pieces on the potatoes, pour them with the marinade from the bowl (the juice that the fish gave during marinating). Sprinkle with parsley.
• Place the remaining onion on the fish, and the remaining potatoes on it. Lubricate this layer of potatoes with mayonnaise.
• Finely grate the cheese and sprinkle it on the dish.
• Place the pan in an oven preheated to 180° and cook the dish for 35 minutes.

It is better to use young potatoes for this dish, as old ones take longer to cook and may not be baked in 35 minutes. No side dish is required for this dish.

As you can see, even an inexperienced cook can cook sturgeon in the oven whole or in pieces. This will make the dish tasty and appetizing. Sturgeon baked according to any of the given recipes will decorate the holiday table, regardless of the occasion for which it is served.

Sturgeon is a valuable breed of fish, which makes excellent delicacies and simply delicious fish dishes for everyday dinner. In this article we will tell you how to fry sturgeon in a frying pan correctly so that its tender meat does not spoil over the fire, but becomes better and tastier.

This seafood has quite a lot of advantages, for which it is so highly valued, but fish also has disadvantages, ignorance of which can cost health, or even life.

How to clean sturgeon at home

Cleaning sturgeon at home is not as difficult as it might seem at first glance. This fish does not naturally have a lot of scales (although some sturgeon breeds are quite scaly), but there is always a lot of mucus on its surface.

To remove everything unnecessary (and this is no more than 14% of the total weight of meat), you need to know a simple but detailed cleaning technology, which is what we offer to help housewives.

Rules for cleaning sturgeon with your own hands

1. Wash the carcass thoroughly in water. You can pour boiling water over the fish, then the mucus will be washed off and small scales will be easier to remove.
2. Carefully cut off the fins with a knife.
3. We rip open the fish belly and remove the caviar from it.
4. We cut off the sturgeon's tail and head (it can later be used to prepare fish soup).
5. We wash the fish again, then remove the lateral nerves from it. On the side you will see a light, thin “thread” - it must be carefully removed from the fish using the tip of a knife and a fingernail. We do the same with the “thread” on the other side of the carcass.
6. We open the sturgeon like a book so that both halves are completely open, then remove the entire backbone from the fish.
7. We cut the cleaned carcass into portions and proceed directly to its preparation (frying, boiling, baking, salting, etc.).

There is nothing complicated about how to fry sturgeon in a frying pan – there is not and cannot be. This delicate fish is easy to prepare and is a real decoration for any meal, be it an outdoor picnic or a warm family dinner with your family.

If you are planning to cook something tasty and fishy in the near future, then be sure to use valuable white sturgeon meat for this.

Have delicious experiments and bon appetit!

How to choose the right sturgeon

The first thing you should pay attention to is choosing a quality product. Not everyone may know that sturgeon contains the pathogens of botulism, a very dangerous disease that often leads to death.

As a rule, such pathogens live in the intestines of fish, but can also get into their caviar and meat. That is why it is recommended to cut sturgeon while still alive.

Since not everyone can afford to catch fish on their own or buy it immediately after the catch from fishermen, most housewives will purchase valuable meat at the market or in a store.

You are unlikely to be able to find out how the fish was cut up at the factory (alive or long dead) and how it was processed there so that it was well preserved.

Therefore, before you buy, find out which producers in your city or region are the best in this industry, and always try to buy fish only from them in the future. Buying fish from poachers is dangerous, just like taking it from visiting fishermen and dubious sellers.

Recipe from Ilya Lazerson

This famous chef teaches you how to cook the legendary Finnish fish soup.

Ingredients:

• head and gills from one sturgeon carcass – about 300 g;
• bacon – 130 g;
• heavy cream – 180 ml;
• potatoes – 3 pcs.;
• carrots – 1 pc.;
• bulb;
• vegetable oil – 60 ml;
• celery root – 1/5 part;
• bay leaf – 2 pcs.;
• salt and white pepper;
• dill.

Step-by-step preparation:

1. Pour 3 liters of cold water into a saucepan, immerse the head, gills and fins, previously washed and scalded with boiling water.
2. Put on fire and cook for 20 minutes, constantly removing any foam that has formed.
3. Strain the broth and put it back on the hot burner.
4. Peel the potatoes, cut into cubes, and cut the carrots and celery into large cubes. Place everything into the pan. Lastly add the chopped onion.
5. Separate the fish fillet from the bones, immerse it in sweet-salty cold water for a few minutes to prevent it from boiling, and rinse. Throw into the broth along with bay leaf and white pepper. Add salt.
6. As soon as the potatoes are cooked, pour in a glass of cream and bring to a boil.
7. Fry the bacon strips over low heat.
8. Chop dill and green onions.

Pour the sturgeon fish soup into plates, sprinkling bacon and herbs on top.

There is advice for lovers of thick soups. To do this, just fry 1 tbsp in a dry frying pan. l. premium flour.

How to deliciously fry sturgeon with lemon

Ingredients

• Sturgeon – 1 kg + –
• Breadcrumbs - to taste + -
• - 2 pcs. + —
• - to taste + -
• — for frying + —
• Butter - for frying + -
• - to taste + -
• - to taste + -
• - 2 pcs. + —
• - to taste + -

How to fry sturgeon in a frying pan

Frying sturgeon in a frying pan is actually simple. If you were able to buy a quality product, then there will be no difficulties or problems with preparation.

You can fry sturgeon fish in different ways: with spices, in sour cream, with eggs, with citrus fruits, etc. All these ingredients only enhance the taste of the finished dish, making a valuable product even more valuable.

1. We clean the carcass and divide it into portions.
2. In a separate bowl, beat chicken eggs.
3. Heat the frying pan with a mixture of oils (vegetable + butter).
4. Roll the pieces of fish in spices, then dip them in eggs, then bread them with breadcrumbs.

If you want, before frying, you can salt the fish a little (keep it in spices and salt for 15 minutes) or dip it in the marinade for half an hour.

1. Place the sturgeon in a heated frying pan and fry until done.

It is difficult to accurately answer the question: how many minutes should you fry sturgeon in a frying pan? Basically, it all depends on the size of your fish piece. To understand whether a sturgeon is ready or not, always pay attention to the color of its meat. The finished product has a pink tint.

1. If you want the sturgeon to take on a more refined look, after frying in a frying pan, keep it in a preheated oven for a few minutes.
2. Sprinkle the finished fish with finely chopped herbs, sprinkle with lemon juice and serve hot to the table.

To give the tasty delicacy more juiciness, fry pieces of fish in sour cream. To do this, simply brush the portions with sour cream (or sour cream sauce) immediately before frying or pour it over the fish during the frying process. Sturgeon will be no less tasty if you fry it with vegetables.

Since frying sturgeon in a frying pan with a layer of vegetables will take a long time, we recommend frying each ingredient of the dish separately, and then mixing everything in one plate before serving.

Ideal to taste with sturgeon fish, boiled/stewed potatoes, fried onions, carrots, fresh/canned tomatoes, mushrooms, etc.

Cooking options

• To get both delicious fish and a side dish at once
  , take potatoes at the rate of two or three pieces per serving.
• Peel and cut the tubers as you like. As a rule, these are thick straws or slices.
• Mix potatoes with mayonnaise or sour cream
  , as well as salt and spices. You can even add some minced garlic.
• Separately, marinate the sturgeon pieces for 20 minutes in sour cream or mayonnaise sauce with fish spices, salt and squeezed lemon juice.
• Place the potatoes on a baking sheet lined with foil or in a mold, and sturgeon on top.
• Bake for 40 minutes at 180-190°.
• Garnish with parsley sprigs
  and serve with vegetable salad.

Cooking time:

40 minutes.
Number of servings:
2-3.
Kitchen utensils:
frying pan, knife, spatula, cutting board, bowl or vessel, plate, paper towels.

Ingredients

Step-by-step preparation

1. First of all, the sturgeon needs to be gutted. To do this, we rip open the belly and take out all the insides. Cut off the fins, head and tail. But we do this in such a way that there is a little pulp left on them, since then it will be possible to cook fish soup from them. Don't forget to remove the gills from the head.
2. We wash the carcass under the tap. Dry with paper towels and cut into steaks 2-3 centimeters thick.
3. Salt all the pieces on each side, season with white and black pepper and mix with your hands to distribute the spices over the entire surface. You can add a few other seasonings: dried garlic, white mustard, marjoram, thyme. Leave to marinate for about 20 minutes.
4. A couple of minutes before frying, sprinkle with juice squeezed from half a lemon.
5. Pour a glass of flour into a deep bowl. Roll each piece in it on all sides. You can also add some spices to the flour.
6. Heat the pan well. Pour vegetable oil into the bottom and melt 30-40 g of butter in it. This mixture will make fried fish much tastier.
7. Place the fish in well-heated oil so that the crust sets immediately. Fry over medium heat for about 4 minutes until golden brown and turn over to the other side. The second side will take a little less time, so after 2-3 minutes a beautiful crust will form on it, and you can put the steaks on a plate.

Sturgeon steak in a frying pan

5 from 1 reviews

Fried sturgeon steak

Sturgeon steak fried in a pan

Type of dish: Fish dishes

Cuisine: Russian

Ingredients

• Sturgeon (steak 250 g) – 1 pc.,
• olive oil – 3 tbsp. spoons,
• lemon juice - ½ lemon,
• chicken egg – 1 pc.,
• flour – 2 tbsp. spoons,
• pepper,
• salt,
• vegetable oil for frying.

Preparation

1. Salt and pepper the sturgeon steak and marinate in a mixture of olive oil and juice from half a lemon. Place in a cool place for 30 minutes.
2. After this time, roll the sturgeon in flour, dip it in a lightly beaten chicken egg, and then again in flour.
3. Fry the sturgeon steak in heated vegetable oil on both sides until cooked.
4. Please note that thick steak can be cooked in the oven.

Bon appetit! Fried sturgeon steak

How to cook sturgeon steak, simply and tasty? We bring to your attention a simple, but at the same time very tasty recipe for fried sturgeon steak in a frying pan. And so, we prepare a fish dish - fried sturgeon steak. If you have a thick sturgeon steak, then you can cook it in the oven after frying. Sturgeon steak in a frying pan 5 from 1 reviews Fried sturgeon steak Print Sturgeon steak fried in a frying pan Author: Cook Type of dish: Fish dishes Cuisine: Russian Ingredients Sturgeon (steak 250 g) – 1 pc., olive oil – 3 tbsp. . spoons, lemon juice - ½ lemon, chicken egg...

The fastest and most common way to cook any fish is frying. Almost any fish is good fried. There is nothing simpler: cut the carcass into pieces, roll in flour, put in a frying pan, sprinkle with salt on top. Fry one side, turn over, sprinkle with salt again. Bring to readiness, place on a plate, and serve.

It’s rare for an inexperienced housewife to fail such a simple process the first time. The culprit may be too high a temperature, at which the fish instantly burns, but remains raw inside. Or unnaturally defrosted fish, the pieces of which do not hold their shape in the frying pan, crumble, and stick to the bottom of the dish.

Fried sturgeon can be cooked over a fire, on a charcoal grill, in a brazier, or on a grill. The easiest way to fry fish is on a home stove, in a good cast iron frying pan.

You will have to remove the sturgeon’s scales, which look like plates with protruding spines. In some places they are difficult to remove, so the carcasses are doused with boiling water or kept in hot water for a couple of minutes. After this, the growths are easier to remove.

Such valuable products as caviar and visigu (the chord that stretches along the back) are used separately. The head, fins and gills are added to the fish soup or to the broth for aspic for richness.

How to cook:

Scald the sturgeon, rinse off mucus, remove fins and “bugs” along the ridge.

Clean the scales from the side shields.

Cut the cartilaginous spine, remove the vizig.

Cut the fish into portions 1.5 cm thick.

Salt the steaks, add pepper, spices and sprinkle with lemon juice. Leave for 5 minutes.

Place sturgeon pieces into hot oil and fry for 3 minutes.

Turn the fish over and continue cooking for another 3 minutes. Leave in the pan for 5 minutes with the heat off.

Place the steaks on a serving plate, garnish with lemon and parsley, and garnish with cherry tomatoes.

How to cook sturgeon steak, simple and tasty? We bring to your attention a simple, but at the same time very tasty recipe for fried sturgeon steak in a frying pan.

.
And so, we prepare a dish - fried sturgeon steak
. If you have a thick sturgeon steak, then you can cook it in the oven after frying.

Slicing fish

Gutted carcasses are cut crosswise into small pieces 2-4 cm wide. Small carcasses are cut into wider pieces.

You can fry the pieces together with the backbone and bones, or remove the bones from them before frying. When removing the backbone, the carcasses are divided into two halves, each cut separately. The result is thin fillet pieces that cook faster. If desired, remove the skin from the carcasses.

Coarsely chopped pieces and fillets are fried flat, laid on their sides. Finely chopped pieces of 2 cm thickness are placed in a frying pan standing up, flesh side down, skin to the side.

Sturgeon Rockefeller style

Sturgeon, the recipes for which are passed down from generation to generation, are always modified. But the essence of the process remains. This is one of the versions of the famous dish.

You will need:

• sturgeon fillet – 1.5 kg;
• chicken eggs – 4 pcs.;
• medium-sized carrots – 1 pc.;
• onion – 1 pc.;
• breadcrumbs - ½ cup;
• olive oil – 100 ml;
• bay leaf – 3 pcs.;
• salt;
• black peppercorns.

For the hot sauce:

• granulated sugar - 3 tbsp. l.;
• light mayonnaise – 300 g;
• horseradish root – 1 pc.;
• salt.

Detailed recipe:

1. First of all, defrost the fillet, remove the skin if necessary.
2. Set the vegetable broth to cook. To do this, pour water into the pan. Place carrots and onions cut into large pieces in boiling water. Cook with black pepper and bay leaf for a quarter of an hour.
3. Place the fish fillets in the pan and cook until fully cooked for another 25 minutes.
4. Then remove, cool and cut into portions.
5. Dip each one first into eggs beaten with salt, and then roll in breadcrumbs.
6. Place on a sheet covered with baking paper and bake at 180 degrees for 20 minutes.
7. There is time to prepare the side dish and sauce, which is made by mixing mayonnaise at room temperature with sugar and finely grated horseradish root.

Serve each piece on a leaf of fresh lettuce with a side dish. There should be a full gravy boat on the plate.

Preparing fish for frying

To make the fish salted more evenly, sprinkle the chopped pieces with salt (with the addition of dry spices) and let them sit for 10-15 minutes. Less often, before frying, the fish is kept in a “wet” marinade (in wine, sauce), then dried, blotted with napkins, and sent to fry.

To ensure that sturgeon fried in a frying pan has a shish kebab flavor, the fish is pre-treated with kebab spices or marinades.

The best side dish for fried sturgeon is crushed potatoes, sprinkled with sauce prepared in the same frying pan in which the fish was fried (with the remaining oil and fish juice).

Boiled rice, buckwheat, stewed cabbage, and green peas are served as a side dish. You can eat fish with bread, sprigs of herbs and salads.

Fried sturgeon photo recipe

To fry sturgeon deliciously, you need to take chilled fish (or defrost it to room temperature), rinse and dry it with paper towels. If you have a whole fish at your disposal, cut it into steaks, I already had ready-made semi-finished products, so I will skip this step and immediately tell you what to do with sturgeon steaks.

We cut the steaks in half, cut out the backbone, cut off the fins, we get these almost portioned pieces of fish,

Place the chopped sturgeon on a cutting board, sprinkle with salt and black pepper, rub well on all sides,

And put it on a plate for 20 minutes to salt and absorb the aroma of black pepper,

If you plan to serve fried fish with mashed potatoes (and this is exactly how I planned to serve my fried sturgeon), boil the potatoes until fully cooked, salt the water, add butter, mash the potatoes, add warm milk and an egg, and once again everything is good Stir and put the finished side dish aside for a while.

Let's start frying sturgeon in a frying pan. Dredge the fish well in flour on all sides.

Heat the frying pan well, add a little oil, and as soon as the oil is also hot, put the sturgeon rolled in flour into the frying pan,

And fry the fish on all sides until a baked golden brown crust forms,

Remove the fried sturgeon from the frying pan onto a separate dish, as shown in the recipe photo,

Then quickly chop the garlic and onion as finely as possible,

Fry the onion and garlic in the pan where you cooked the fish until translucent,

Next, take mashed potatoes and fried sturgeon,

Place mashed potatoes on a flat dish, put fried fish on top of it, fry onion and garlic on top of the fish, sprinkle all this splendor with freshly ground black pepper, melted butter, chopped herbs,

And we serve this miracle to the table! Have a nice day!

Fried sturgeon recipe

For 1 kg of fish:

• lemon juice - 2 tbsp. l.
• salt - 1 tbsp. l.
• ground black pepper - 1 tsp.
• semolina - 2-4 tbsp. l.
• dill greens - to your taste
• vegetable oil - 2-3 tbsp. l.

Mix salt with pepper and sprinkle pieces of fish on all sides. Sprinkle with lemon juice to make the meat more tender and to muffle the specific fishy smell. They let me lie down.

Shake off the released liquid and dry the pieces with a napkin. Rub with semolina - it gives a good crust and retains the liquid inside, preventing it from leaking out. Therefore, the pieces turn out tender and juicy.

Place the pieces of fish in a heated frying pan, onto the bottom of which a thin layer of oil has been previously poured.

Fry the underside until firmly browned. Turn over. Reduce the heat and simmer the fish for 10 minutes over low heat until the core of the pieces is fried. Frying time depends on the thickness of the pieces.

After removing the fish from the frying pan, sprinkle it with chopped dill (parsley, cilantro). Fish sprinkled with basil is very tasty.

Stuffed fish recipe

Cooking whole sturgeon with filling, the recipe for which is described below, does not include serving with a side dish.

Required set of products:

• fresh fish – 1.5 kg;
• large carrots – 1 pc.;
• egg – 1 pc.;
• potatoes - 5 medium-sized tubers;
• lime – ½ piece;
• green onion, dill - 1/2 bunch each;
• onion – 1 pc.;
• flour – 2 tbsp. l.;
• olive oil – 6 tbsp. l.;
• pepper;
• salt.

Step-by-step instructions:

1. Rub the thawed sturgeon completely with a mixture of pepper and salt and sprinkle with lime juice. Place in the refrigerator while the filling is prepared.
2. Wash and peel the potatoes. Cut into small pieces into a prepared pan, add cool water and place on a preheated stove.
3. Check readiness with the tip of a knife. Drain the liquid, leaving a little at the bottom. Using a blender or a regular potato masher, bring to a puree consistency and cool.
4. Add flour, chopped green onions and egg. Mix everything thoroughly.
5. Sauté chopped onions and grated carrots with butter.
6. Take out the fish, rinse a little and dry with paper napkins.
7. Turn it over onto its back and add the mashed potatoes along the ridge first.
8. The next layer is vegetables, which should be sprinkled with chopped dill on top. The abdomen can be sewn up.
9. Line a baking sheet with aluminum foil. Carefully place the sturgeon with the back side up.
10. Brush the fish with the remaining olive oil and wrap.
11. At a temperature of 200 degrees, bake for 25 minutes in the oven, then remove the top part of the foil and simmer until a beautiful crust appears.

Leave the fish on the sheet to cool, then transfer to a plate, garnishing with lemon wedges.