Every housewife knows that cooking red fish requires special scrupulousness, otherwise one dishonorable action can ruin the whole dish. There are many ways by which you can fry a juicy and tender filet with an original taste. The chum salmon recipes described below will help you prepare a quick and wonderful dinner for the whole family.
Selection and preparation of ingredients
When buying fresh chum salmon, you must carefully examine its appearance. There should not be dark spots on the fins, unpleasant odor, turbidity in the eyes. The meat should be bright pink, and the surface of the fish should not be slippery. Before cooking, the main ingredient must be cleaned of scales, gutted, removed tails, fins and heads.
Did you know? Chum salmon contains safe cholesterol, which is neutralized by lecithin and does not cause harm to health.
Chum salmon recipes in batter
Below are simple and affordable recipes for fish in a crispy batter, which even novice housewives can handle. Chum salmon can be used fresh or frozen. In the second case, before cooking it is necessary to allow the product to lie down at room temperature until the ice is completely thawed. It is not recommended to use hot water and a microwave for these purposes, otherwise the fish will lose its beneficial properties.
Fillet slices
445 minutes
ground black pepper
taste
sunflower oil
4-5 Art. l
seasoning for fish
1 pinch
Nutritional value per 100 g:
- Skin is removed from fresh fish, bones are removed and cut into identical pieces.
- Each part of the fillet is rubbed with a mixture of salt and pepper (to taste).
- Squeeze lemon juice in a deep plate. Pour spices into it, lower the fillet and mix everything. Leave for 30 minutes at room temperature to soak the fish with spices.
- The pan is put on the fire and sunflower oil is poured into it. Leave before it warms up well.
- Flour is poured onto a flat plate and each fish piece is rolled in it, and then sent to a frying pan with hot oil.
- First, fry over high heat for 1-2 minutes until a golden crust appears. Then reduce the fire and bring to readiness for another 15 minutes.
Important! Before cooking the next batch, you first need to wait until the crust “grabs” on the steaks, which keeps the meat from drying out and the aroma inside the fried fillet.
Steaks in cheese batter
530 minutes
ground black pepper
taste
sunflower oil
4-5 Art. l
wheat flour
4-5 Art. l
italian herbs for fish
5 g
Nutritional value per 100 g:
- Ketu is thawed or taken fresh. Peel, rinse and cut into steaks of 5-10 cm. Squeeze the juice of lemon and pour directly into pieces.
- Mix the batter from grated cheese, eggs, water, chopped herbs, flour and seasonings. First, shake the eggs with a fork and add the remaining ingredients to them, stirring until a homogeneous dense mass.
- On a large fire in a pan, heat the oil and reduce the heat to an average level.
- Steaks are immersed in the finished dough and sent to the pan.
- Fry for 5 minutes on each side until golden brown.
Did you know? The largest chum salmon was caught in Colombia. Its length was 112 cm, and weight - 19 kg.
In beer batter
440 minutes
wheat flour
4-5 Art. l
green tea (in bags)
1 PC.
Nutritional value per 100 g:
- After the fish is prepared: washed and cleaned, the skin is gently removed from it and cut into portions.
- Make a marinade of green tea. One bag is brewed in 100 ml of boiling water and cooled. Add a teaspoon of ginger, salt to taste and lemon juice to the tea leaves.
- Steaks are poured with marinade and left to soak for 20-30 minutes.
- A batter is being prepared at this time. Flour and starch mix well. Beer and egg are added to them, mixed thoroughly.
- Heat oil in a pan.
- Steaks are dipped in beer dough and fried until cooked in a pan for 3 minutes on each side. This time is enough, since the meat was pickled with lemon juice.
Important! Beer for batter should be chilled, so before cooking, let it stand in the refrigerator.
To eliminate excess fat, prepared pieces of fish can be put on paper towels. Serve the dish for lunch with a side dish, best with mashed potatoes. All the described recipes using chum are juicy, nutritious and even the most spoiled gourmet will like it. The main thing is not to dry the fillet during frying and choose only fresh, high-quality products.
