Mackerel in corn crust

The recipe is very simple and applies to other types of fish (eg cod, carp, etc.).

  • mackerel,
  • salt,
  • Malay,
  • oil for frying.

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Mackerel in corn crust:

I had frozen mackerel, so I let it thaw, I cleaned his intestines, I cut his head, tail and fins :)), I washed him very well and I cut him into pieces.

I salted the pieces of mackerel, left them on a mincer for 10-15 minutes, then I put the pieces of fish through a lot of corn on all sides and I fried them in hot oil.

I took the fish out on a napkin, then I served it with sauteed vegetables and rice.

Good appetite!


Fish and seafood

Here you can find recipes that use a variety of fish species: mackerel, carp, catfish, bream, sea bream, pike, perch, trout, mackerel, meatballs, crucian, prepared in various forms: baked fish with tomatoes or vegetables, stuffed, in aluminum foil, fried in oil, grilled, breaded, boiled in spice soup, marinated, stewed, in the form of a plate, fish borscht, smoked fish salad, fried on a plate, fried in salt crust, chopped, made meatballs, served with polenta, garlic sauce, lemon juice.

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Ingredients Fried Fish In Crispy Crust With Beer

Fish in crust with beer

  • 600 grams of fish fillets (100-150 grams / piece)
  • 100 grams of flour
  • 30 grams of corn starch
  • 1 teaspoon paprika (sweet or spicy, as you prefer)
  • 1/2 teaspoon grated pepper
  • 1 teaspoon onion powder (if you don't have it, you can replace it with 1 tablespoon of finely grated onion)
  • 125 ml. of very cold beer and pepper
  • frying oil

Salad of raw vegetables

  • 1 frisée salad (or favorite lettuce leaves)
  • 1 small shallot cut into fine rounds
  • 1 green apple, sour, cut sticks as fine as possible
  • 1 julienned (or grated) carrot
  • 40 grams of raw red beets, very finely chopped
  • 2-3 tablespoons of lemon juice
  • 2 tablespoons extra virgin olive oil
  • salt and pepper
  • 2 yolks
  • 125 grams of butter
  • juice of 1/2 lemon
  • 1 teaspoon mustard
  • salt and pepper

Preparation of Crispy Fried Fish With Beer

1. Even if the list of ingredients seems long, it is actually a fairly simple preparation. In the image below I grouped all the ingredients together, the Atlantic code, on the left are the ingredients for the crust (beer, flour, starch, etc. but also the oil for frying), in the upper right are the eggs, butter, mustard and lemon for the Dutch sauce and the rest are salad ingredients, which can be replaced / adapted to your preferences.

2. The fish in crispy crust with beer will be prepared very quickly, so I recommend you start with the Dutch sauce, for the preparation of which I invite you to follow the recipe of Dutch sauce already published on the site (including in the video version, click on the picture below). Once the sauce is ready, keep it warm until the fish is ready.

3. In a large bowl, mix the flour, starch, onion powder, pepper and 1 teaspoon grated salt.

4. The cod fillets, which we have previously thawed slowly, overnight, drain well of the water from the frozen glaze, dab with absorbent paper and season with salt and pepper.

5. Roll the cod fillets well through the flour mixture and shake well.

6. Pour the very cold beer over the remaining flour mixture and mix quickly. It is very important not to mix too much, it is better to remain lumpy than to develop gluten in the flour, which would lead to a sticky rather than crunchy crust.

7. Heat the frying oil in a large pan over high heat. The recommended temperature for frying is 180 degrees, so the crust will harden quickly and will not absorb excess oil. One by one, the fillets already sprinkled with flour are covered in beer dough, drain a little and put to fry in hot oil, without crowding them (they are made in two slices). Fry on both sides until the crust turns golden brown.

8. The fish fillets in crispy crust are removed on absorbent paper to drain well of oil.

9. Very quickly, season the salad with olive oil and lemon juice, salt and pepper to taste.

10. Assemble the fish on a plate in a crispy crust with beer, salad and Dutch sauce and serve as hot as both the fish and the sauce. It is a preparation that, at least, always brings me a lot of satisfaction. Great appetite!


Fish and seafood

Here you can find recipes that use a variety of fish species: mackerel, carp, catfish, bream, sea bream, pike, perch, trout, mackerel, meatballs, crucian, prepared in various forms: baked fish with tomatoes or vegetables, stuffed, in aluminum foil, fried in oil, grilled, breaded, boiled in spice soup, marinated, stewed, in the form of a plate, fish borscht, smoked fish salad, fried on a plate, fried in salt crust, chopped, made meatballs, served with polenta, garlic sauce, lemon juice.

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Sleep rounds in flour and corn crust

The penultimate time I went for fresh fish at Bonito Fishery, I left with a smolt (ie a sleep smaller) by about two pounds. More recently, neither those from Nice, nor those from The little goldfish he can no longer bear to shape (ie clean / eviscerate / cut / fillet) your fish, it doesn't even matter the cost. We complain that the supermarket chains of the multinationals have suffocated the poor local traders who seem to be turning their backs on themselves. At least in the fishing districts of the supermarkets you can benefit from these services, which is personally verified at Selgros. In these conditions, I went home with the whole fish, where the shaping was quite difficult and with additional costs (water, energy, detergent), ending apotheotically with "The garbage must be taken away, NOW!"

I kept the head and the tail for the soup (or borsch as the saying goes), and I used the trunk, in the form of rounds, partly on the wood / charcoal grill, partly on the grill pan.

The last pieces ended in a classic way, rolled in flour and then browned in oil, as in the procedure described below.

What do you need?

  • 4 - 6 sleeping rings, about 1 cm thick
  • 100 g white flour
  • 100 g of corn
  • 250 - 350 mL sunflower oil for frying
  • Salt, pepper - to taste.

How do you proceed?

Wipe the sleeping washers with absorbent towels to remove excess moisture, then season them with salt and pepper on both sides - to your heart's content. See that the heart does not crave too much salt, excessive consumption is seriously harmful to health!

Mix flour and cornstarch in a large plate.

Heat the oil in a large frying pan (26-28 cm in diameter, if you want to fry all the fish in one batch). Adjust the heat to medium and wait for the oil to reach 180 - 190 ˚C. The oil layer in the pan must be at least 5 mm deep, so the volume of oil I indicated before is indicative. The thicker the walls, the better the heat. An iron cast iron pan would be ideal, but they are quite difficult to clean. More comfortable are the non-stick ones, possibly covered with stone.

Pass the sleeping rings through the flour-corn mixture and place them carefully in the pan with hot oil. Try to leave some space between the sleep washers and in no case ride them on top of each other. The oil temperature is correct if the fish starts sizzling on contact with the oil, but the oil should not smoke.

Fry the slices until the bottom turns golden, then turn them over. Depending on the thickness of the washers, but also on the flame strength of the stove, 8 - 9 minutes on one side and another 6 - 7 minutes on the other side would be enough.

Once browned, remove the washers and place them on absorbent towels to get rid of excess oil.

What would go beyond these pieces of sleep? Obviously, apart from what you saw in the upper left corner of the opening image.

The classic variant would be polenta and garlic sauce.

A garnish of french fries would be almost as classic. Either with sauce, either with a garlic sauce with yogurt, either with a hot sauce.

I also need to tell you that you will have to start with gaskets before to fry fish?

The wine can be white or rosé, dry or semi-dry, but it must be cold. This blend of Dealu Mare struck me:


Fish and seafood

Here you can find recipes that use a variety of fish species: mackerel, carp, catfish, bream, sea bream, pike, perch, trout, mackerel, meatballs, crucian, prepared in various forms: baked fish with tomatoes or vegetables, stuffed, in aluminum foil, fried in oil, grilled, breaded, boiled in spice soup, marinated, stewed, in the form of a plate, fish borscht, smoked fish salad, fried on a plate, fried in salt crust, chopped, made meatballs, served with polenta, garlic sauce, lemon juice.

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Three cornmeal recipes, as it was cooked a century ago. Delicacies from grandma's cookbook

More than 100 years ago, in the village, polenta and corn cake were the staple food. Wheat flour bread was delicate and was rarely or occasionally made.

Grandparents' stories about the past also remind us that they raised and raised their children with corn, due to poverty and limited opportunities. Today, many Romanians do not know what cornmeal looks like and what it tastes like, so Uica Mihai, a well-known chef in the Banat area, offered us three cornmeal recipes, which he knew from his grandfather.

Simple corn

Scald half of the grated cornmeal flour with half a liter of boiling milk and mix it quickly with the wooden spoon so that the cornstarch does not spread, but only swells and breaks its grain. Then let it cool to the temperature of your hand.

Make a mayonnaise from 30g of yeast, a few tablespoons of lukewarm milk, a tablespoon of sugar and three tablespoons of flour. Let the mayonnaise swell a little. In the cooled corn, mix the mayonnaise, three eggs, a quarter of a kilogram of white flour, a tablespoon of salt, add liquid to obtain a dough consistency between the pancake dough and the bread dough and knead by adding liquid as you feel on hand and you have to you get a dough without lumps and even.

Take a high tray of cake, grease it with oil, powder it with white flour and pour the composition there. Put the tray in the oven at 210-220 degrees for half an hour. The baking test is to puncture the corn in the pan with a straw pulled from the broom and rinse well with water. If the thread comes out of the dough glossy and without traces, it is a sign that the corn is on the right track. Now make a cheek of flour dissolved in lukewarm water and with a brush spread this dressing over the cornmeal and put it in the oven for another five minutes until the white flour cheek browns nicely. If you grease and powder the baking tray well, the corn will come out on its own. But don't start eating it so hot that it hardens in your stomach and makes your stomach tangled.


Fish, seafood

Fish recipes, seafood recipes, trout recipes, salmon recipes, mackerel recipes, how to make baked trout, how to prepare special recipes with fish, fish with baked sauce shrimp recipes, shellfish recipes and other seafood.


Cornmeal in mackerel crust - Recipes

Slowly, easily I manage to photograph another dish and most importantly, I manage to post the recipe :)

Today I propose fish, more precisely mackerel, in corn crust, well browned and garnished with vegetables and rice.

The recipe is very simple and applies to other types of fish (eg cod, carp, etc.).

I salted the pieces of mackerel, left them on a mincer for 10-15 minutes, then I put the pieces of fish through a lot of corn on all sides and I fried them in hot oil.

I took the fish out on a napkin, then I served it with sauteed vegetables and rice.

14 Response to "Mackerel in corn crust"

a delight. some garlic sauce needs it. yummy!
many kisses

Sarah, I'm craving garlic too, but I'm on a diet and I'm not allowed :( Kisses!

It is my favorite fish. I have a craving for big days. I kiss you!

I'm crazy about fish, but I rarely go through the corn ... yes I like it anyway!

Dia, it's not my favorite, but I like the taste and I prepare it from time to time :) Pup!

Anto, I had to find quick cooking solutions, because I'm not very good these days to cook, so the Malay phase was at hand :). My mother used to simply fry it. it was very good and so :).

Really a good crust, but I avoid corn because it seems to me that it jumps in all directions :)

Teo, jump out of the pan? :) I haven't suffered it so far so I don't know what to say. Maybe it's the fish's fault when the water isn't well drained ?! I say, but I have no idea :)

I also like cornmeal crust, but now I can't eat much, for reasons of a flattered man who doesn't want to eat. Many kisses .

We know the part with a flattered man :)) But my pope fish with lust anyway I would do it..but rice, pilaf etc is not touched :)) Deh. each with his own whim :)) Kisses!

Super! Very good food

welcome back ! I don't go crazy for fish in corn, I usually eat it at sea then fresh and fried. Yes, I don't doubt it was good.

Pansy, for me with fish it's not a problem of corn or any other way of preparation, for me it's a problem of not having bones. that if I happen to hit a fish full of bones, I won't pop it. I do not know why. I have a repulsion to choose fish bones :))
If it has few bones, then I can find various ways to cook it, as I have done now :) I guarantee it is good! Many kisses!

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Recipe for mackerel fried in corn crust

1 kg of frozen mackerel
cornflour
frying oil
salt

garlic and polenta to serve

  • Preparation for the recipe for mackerel fried in corn crust
  1. We let the mackerel thaw in the evening and the next day we clean it of the intestines, cut off its head, tail and fins. Wash the well-cleaned fish and then cut them into pieces of the desired size. You can debone them or not, according to your preferences.
  2. Sprinkle salt over each piece of mackerel and let them drain (on a plate or chopper) for about 10 minutes. Or you can wipe them with paper towels and then salt them.
  3. We put the corn flour in a plate and we put the pieces of mackerel through it, turning them on all sides so that they stick well to them.
  4. Heat the frying oil in a pan and add the mackerel pieces, one by one, to fit in the pan. Fry on one side and then turn on the other side and continue to fry.
  5. We take out the pieces ofmackerel fried in corn crust, as they cook and place them on a plate in which I put kitchen towels made of absorbent paper.
  6. Serve hot, with polenta and garlic sauce. Mmmmm & # 8230 a madness! :)


Video: Σολομός με κρούστα και καλαμπόκι (September 2021).