How to cook grenadier in a frying pan and in the oven

Publication in the group: Fish and seafood dishes

Macrurus is an unpleasant-looking, but very tasty, tender and healthy fish. It is low in fat, is an excellent source of protein, improves digestion and, when consumed regularly, helps prevent depression and neurosis, thanks to the high content of B vitamins. The best recipes for preparing such fish in the oven are collected later in the article.

Macrurus - what kind of fish

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

Description of macrorus

If you see it with a head and tail, you may be scared: a long tail, reminiscent of a rat, bulging eyes, like a monster from a horror movie. Impressive jaws on an enormous head. Perhaps this is why grenadier is sold as a frozen carcass. You see in the photo how “handsome” he is. Adults reach 30 kg. weight.

But this “sea monster” differs from its fellows in its tender and juicy meat, revered by chefs as a delicacy. Quite sweet, reminiscent of shrimp or crab in taste, macrorus meat does not have the characteristic odor inherent in sea fish.

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

How to properly cook grenadier so that it doesn’t fall apart

You don’t know what you can cook from healthy fish, and you’re depriving 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 a sleeve, and cutlets are made. Fish is also good lightly salted with potatoes.

The main thing is to cook it correctly so that it does not fall apart. This is the peculiarity of longtail: the structure of the fish is difficult to prepare - it spreads out and does not hold its shape. The macrorus carcass especially suffers during the process of stewing and frying. Not suitable for aspic at all.

Failure to follow certain rules can ruin the dish. Hence the first and important advice: observe the cooking time, since uncooked fish resembles jelly, and long-term heat treatment makes the fillet fall apart and not tasty.

How to deliciously fry grenadier in a frying pan

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

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

Under the potato "hat"

Macrurus is ideal for cooking in the oven.

But before baking such fish, it needs to be marinated in lemon juice and spices for 1 hour.

Ingredients:

grenadier fillet (1kg);
½ kg of boiled potatoes;
two eggs;
onion;
100 ml milk;
two spoons of flour.

Cooking method:

Cut the marinated fish fillet into pieces. Each one is breaded in flour and fried in a hot frying pan with added oil.
Chop the onion and lightly sauté. Beat the eggs together with the milk.
Place pieces of fried fish in a baking dish, place slices of boiled potatoes along with onions on top and pour in a mixture of milk and eggs.
Bake in the oven for 30 minutes, temperature – 200 degrees.

Recipe for grenadier in batter

Fish does not like long frying and falls apart, so many people prefer to cook macrorus in the oven, there are more guarantees there. And if you really can’t wait to cook fish in a frying 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, oil, spices as desired.

How to fry macrorus:

Thaw the carcass, wash it and cut it into narrow fillets.
Sprinkle with lemon juice, rub with a mixture of salt and pepper, and leave to marinate for 15 minutes.
In the meantime, make the batter: combine eggs with flour and sour cream, add your favorite hot spices and beat with a mixer.
Leave the batter for 10-15 minutes to set and start frying.
Dip the fillet pieces into the batter and place at a distance on the frying pan.
Fry until the crust is browned, 2-3 minutes. Make the heat as high as possible and preheat the oil thoroughly.

How to cook grenadier fillet in the oven

This delicate fish is cooked in the oven for no longer than 15 minutes to ensure it remains juicy and tender. You can add mushrooms, potatoes, vegetables to the baking sheet, use lemon juice, and aromatic herbs. Almost all recipes involve pre-salting the pieces and rubbing spices into the fillet.

You will need:

2-3 pieces of fillet
not a whole glass of sour cream, a little more than half
large carrot
spices and salt

Preparation:

Before cooking, fish should be cleaned, gutted, washed and dried. You need to cut it into thin, even pieces.
Then add salt, sprinkle each piece with spices and seasonings, and leave to marinate for 15 minutes.
Now you need to make the sauce: grate the carrots, add salt and mix with sour cream
Place the carcass on a baking sheet lined with foil, pour in sour cream sauce, cover with foil
Bake for 10 minutes in an oven preheated to 180 degrees, remove and let cool slightly.

How to bake macrorus in the oven with potatoes

Take:

Fish carcasses – 1 kg.
Potatoes, boiled – 600 gr.
Egg – 2 pcs.
Onion – 2 pcs.
Milk – ½ cup.

How to cook:

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

With potato

Macrurus (recipes for cooking it in the oven will be useful to every housewife) can be immediately baked in the oven. Then you won’t need to take care of the side dish separately.

You will need to cook the potatoes in advance, otherwise they will not have time to cook in the oven. The weight in the recipe is for an already cooked product.

What ingredients will you need?

For the dish you need to take:

macrorus – 900-950 g;
eggs – 2 pcs.;
potatoes – 550-600 g;
milk – ½ tbsp.;
onions – 1-3 pcs.;
salt, oil, spices, flour.

You can change the amount of onion in the recipe to suit your taste. If no one at home likes this vegetable, half a head will be enough.

Step-by-step cooking process

The cooking process includes several stages:

The potatoes will be prepared ahead of time for the recipe. It needs to be cooked directly in the peel until soft. You can check this with a sharp thin knife.
The already prepared potatoes are completely cooled, only after that they are peeled and cut into small circles.
Peeled onions should be chopped into half rings.
The fish carcass should be thawed and cut into small portions. Each resulting piece is rolled in salted flour. Afterwards you will need to quickly fry the grenadier in a frying pan with hot oil. Just a couple of minutes on each side of the piece will be enough. The fish should only be slightly golden.
All that remains is to transfer the grenadier into a heat-resistant form and pour the remaining oil in the pan into it.
The fish will be topped with potato and onion slices.
Separately, beat the milk and eggs. It is advisable to salt this mixture.
When the milk and egg sauce is smooth, you can pour it over the fish and potatoes.

The treat will be baked at 175-180 degrees for a quarter of an hour. You should be guided by the crust on the egg filling on the treat.

Rules for serving dishes, decoration

Before serving, the dish must be cut into portions. It can also be supplemented with vegetable salad, seasoned with oil and spices. You can also use mayonnaise sauce.

Recipe for macrorus in foil with sour cream

Foil saves the fish carcass from spreading, even if it takes a long time to cook. This recipe is popular in Mediterranean countries, where macrorus is popular with local residents. You can cook grenadier in a sleeve in the same way.

We take:

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

How to cook grenadier:

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

Macrurus 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, it is several times superior to meat and better in terms of ease of digestion of proteins.

salt - to taste;
ground black pepper - to taste;
chopped basil - 1 tbsp. spoon;
lemon juice - 1 tbsp. 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.

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

Recipe for cooking in a slow cooker

I suggest making grenadier with lots of vegetables. The result is 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 of vegetable oil, pepper.

How to cook grenadier:

Pour oil into the bowl, make a pillow of half the onions and tomatoes cut into rings.
Place the grenadier fillet pieces on top, sprinkle with pepper and salt.
Next comes a layer of the remaining vegetables.
Add salt and pour sour cream.
Cook in the “Baking” or “Stewing” mode for 20 minutes.

With sauce

The sauce for this treat is made from yogurt.

You need to choose an unsweetened dairy product without fruit and berry additives. For example, natural Greek works well.

What ingredients will you need?

For the dish you need to take:

grenadier – 650-700 g;
onions and tomatoes – 180-200 g each;
olives – 60-65 g;
olive oil – 15-20 ml;
natural Greek yogurt – 80-85 ml;
salt and dry herbs.

Step-by-step cooking process

The cooking process includes several stages:

The fish must be removed from all excess and its fillets cut into portions.
Peeled onions need to be chopped into half rings.
The oiled form is sprinkled with dry herbs and salt. You can put onions and grenadier pieces on top, add salt and spices again.
For the sauce, you need to place tomatoes in a frying pan, previously peeled and cut into cubes. It is advisable to chop the olives into slices. They must be seedless.
When the tomato pieces are already soft enough, you can add yogurt, salt, spices, and mix everything.
The resulting sauce is poured over fish and onions.

The treat will be baked for a quarter of an hour at 175-180 degrees.

Rules for serving dishes, decoration

The resulting dish is delicious served with bread and vegetable salad.

Delicious grenadier cutlets

In order for the cutlets to retain their shape and not fall apart, they need to be breaded. Flour is not very suitable in this case - we will use oatmeal.

Macrurus – 500 gr. fillet.
Oatmeal - 4 tablespoons.
Onion.
Egg.
Mayonnaise - large spoon.
Greens, salt.

How to cook cutlets:

Grind the fish in any way, adding the remaining ingredients.
Mix the cutlet mixture and leave for half an hour.
Stir the minced meat again, beat it a little and form into cutlets.
All that remains is to fry and serve with a side dish.

Pickled grenadier

Dedicated to salted fish lovers. Lightly salted grenadier will turn out incredibly tasty, believe me. This way I marinate another delicious fish - smelt. Interested? I invite you to recipes for wonderful fish .

Take:

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

How to marinate:

Divide the grenadier into pieces, roll in flour and fry.
Pour vinegar into a saucepan, add garlic pulp, the rest of the spices and bring to a boil. Cool.
Pour the sauce over the grenadier pieces and leave for a day.

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, it is highly valued in dietary nutrition. Think for yourself: the body will receive the building material necessary for muscles and tissues, and fat will not appear on the sides.

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

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

There are no contraindications to eating sea fish. Perhaps people prone to allergies should include it on the menu with caution. Babies and nursing mothers are also at risk.

I hope, friends, now you understand what kind of fish macrorus is. As a farewell, I offer an excellent video recipe for grenadier in beetroot sauce.