Traditional recipes

Trout in corn crust

Trout in corn crust

The fish is cleaned of scales and matte, then washed very well. Add salt and leave in the fridge for 2 hours.

We prepare the corn mixed with salt (we like the crust to be salty).

Put the oil in the pan, roll the trout pieces through the corn and fry.

Serve with lemon and beetroot salad.

A treat !!!!!


FISHED WITH MALAYS

Malai fried fish & # 8211 Malai fried trout & # 8211 simple, traditional recipe, fish fried in malai crust, which is eaten with mujdei and hot polenta.

We like it very much fish fried with corn. I think it's done every month in our house.

My father was a fisherman, I grew up cooking fish in every way, but the first idea that comes to mind when I have a common fish on the table is this.

You can replace corn with flour, but it's not the same thing.

I took the last picture in the recipe when my child's friend came to sleep with us. David had never eaten fried fish in corn. His parents often cook fish in the oven or on the grill, seafood, but they do not cook it fried, not in the pan.

He had some restraint, like any child when he wakes up with a new food in front of him. He ate everything and asked for another piece of fried fish with corn.

A few months later, when he returned to sleep with us, he asked his mother to ask us if we were still doing it. fried fish because he liked it very much.

And I did! Bonus, were the pictures and the recipe I post here, so that anyone can prepare. Because there is no more common recipe.

Fish fried in corn can be made from trout (whole or halves), sea bream, carp (but it seems to me that it has too many bones), novac, herring, anchovies, sea wolf, pikeperch, etc.

I wouldn't use salmon for that. I tried and it seemed to me that I lost something of the value of the fish.

I used trout here. It is not very expensive and can be easily threaded at home. You can find more trout recipes here.

If you like fish recipes, I invite you to see the collection fish recipes, where I grouped the recipes into categories: with trout, salmon, sea bream, tuna, and others.

You will not find on Diva In The Kitchen recipes with pangasius. It is the cheapest fish, it has no bones, it has no taste, and its smell is very strong even after cooking and it seems that it has a lot of fans. I read about this type of fish how unhealthy it is, so I will never cook pangasius!

It grows in highly polluted waters and I understand that it is a genetically engineered fish to live in that environment. I hardly managed to convince my in-laws not to buy this type of fish anymore.

In conclusion, do not rejoice that it is cheap. The cheapest. Better an idea more expensive and better, healthier.

If you have the chance to catch trout in mountain waters, it would be ideal. If you fish in the Delta or other lakes it is just as good.

Don't buy any fish. Make sure it is fresh!

Because it's a fish fried in Malay it deserves to be a good, tasty fish.

INGREDIENT:

fish fillets (trout in this case)
salt
a pepper powder
corn
frying oil

The fish cleaned of scales and bones, washed and dried, will be seasoned with salt and very little pepper. We then roll it through the cornfield, on both sides.

Heat the oil well in a pan. When it starts to sizzle, fry the fish, browning it nicely on each side.

You can test with a wooden spoon inserted in the oil. If air bubbles form around it, the oil is at the right temperature for frying.

We take it out of the pan and put it on a plate, on a paper napkin, which will absorb the excess oil.


Trout in corn crust

A recipe for fish, trout in corn crust with potatoes, zucchini, rosemary, flour, garlic, paprika, salt and pepper and sunflower oil.

Ingredient: />

  • 4 trout
  • 800 g small potatoes
  • two pumpkins
  • two strands of rosemary
  • 3 tablespoons cornmeal
  • 3 tablespoons flour
  • a head of garlic
  • a tablespoon of paprika
  • salt
  • pepper
  • sunflower oil

Method of preparation:

Peel the potatoes, wash, drain and fry in hot oil. When ready, take out in a bowl, sprinkle with paprika, four cloves of crushed garlic, chopped rosemary, salt and pepper to taste.

Stir, cover with a lid and keep warm. The trout are cleaned, gutted, cut and washed. Drain the water, pass under a mixture of salt, pepper, cornmeal and flour.

Fry in hot oil, remove on a paper towel to remove excess oil and place on a plate.

Wash the zucchini, drain the water, cut into slices, season and fry in a little oil. Place next to the fish, along with the hot potatoes and serve immediately. From the remaining garlic, prepare a mujdei to which a little oil and chopped rosemary are added.


FISHED WITH MALAYS

We like it very much fish fried with corn. I think it's done every month in our house.

My father was a fisherman, I grew up cooking fish in every way, but the first idea that comes to mind when I have a common fish on the table is this.

You can replace corn with flour, but it's not the same thing.

I took the last picture in the recipe when my child's friend came to sleep with us. David had never eaten fried fish in corn. His parents often cook fish in the oven or on the grill, seafood, but they do not cook it fried, not in the pan.

He had some restraint, like any child when he wakes up with a new food in front of him. He ate everything and asked for another piece of fried fish with corn.

A few months later, when he returned to sleep with us, he asked his mother to ask us if we were still doing it. fried fish because he liked it very much.

And I did! Bonus, were the pictures and the recipe I post here, so that anyone can prepare. Because there is no more common recipe.

Fish fried in corn can be made from trout (whole or halves), sea bream, carp (but it seems to me that it has too many bones), novac, herring, anchovies, sea wolf, pikeperch, etc.

I wouldn't use salmon for that. I tried and it seemed to me that I lost something of the value of the fish.

I used trout here. It is not very expensive and can be easily threaded at home. You can find more trout recipes here.

If you like fish recipes, I invite you to see the collection fish recipes, where I grouped the recipes into categories: with trout, salmon, sea bream, tuna, and others.

You will not find on Diva In The Kitchen recipes with pangasius. It is the cheapest fish, it has no bones, it has no taste, and its smell is very strong even after cooking and it seems that it has a lot of fans. I read about this type of fish how unhealthy it is, so I will never cook pangasius!

It grows in highly polluted waters and I understand that it is a genetically engineered fish to live in that environment. I hardly managed to convince my in-laws not to buy this type of fish anymore.

In conclusion, do not rejoice that it is cheap. The cheapest. Better an idea more expensive and better, healthier.

If you have the chance to catch trout in mountain waters, it would be ideal. If you fish in the Delta or other lakes it is just as good.

Don't buy any fish. Make sure it is fresh!

Because it's a fish fried in Malay it deserves to be a good, tasty fish.

INGREDIENT:

fish fillets (trout in this case)
salt
a pepper powder
corn
frying oil

The fish cleaned of scales and bones, washed and dried, will be seasoned with salt and very little pepper. We then roll it through the cornfield, on both sides.

Heat the oil well in a pan. When it starts to sizzle, fry the fish, browning it nicely on each side.

You can test with a wooden spoon inserted in the oil. If air bubbles form around it, the oil is at the right temperature for frying.

We take it out of the pan and put it on a plate, on a paper napkin, which will absorb the excess oil.


Trout in salt crust

Trout in salt crust is as good as it sounds. As a fisherman's daughter, I am also ashamed that I did not share with you more specific recipes. Now if my family had a little internet, they would slap my cheek with the recipe below, jokingly joking that I don't know how to eat fish, let alone cook it. Just so you know, in a family where there is at least one fisherman, there is no table to throw away & # 8220Yes who taught you to eat fish? & # 8221 or & # 8220Yes & # 8217 you don't know how to eat fish. & # 8221 or & # 8220Yes how? Is that how you eat fish? & # 8221

But coming back to our fish food (I couldn't help it) do you know how this trout comes out? DREAM. It is made super fast, and if you buy gutted trout you don't even have to remove the scales. In fact, don't even think about putting a fish without scales, because it will absorb all the salt mountain that sits over it and it won't come out very well.

You have to put salt in it! I know the idea of ​​looking at the salt mountain scares you, but it won't penetrate to the flesh and you will wake up with a really bland taste. I got the fennel part from Gordon because it's his only recipe. Oh, and don't eat the trout skin. Scales.

Baked trout with lemon and mint

The result will be a juicy meat with a strong aroma of lemon and salt. It's divine. And if you have guests, it's something that is done quickly while you're in the kitchen with a glass. Besides, you know it's funny enough to split that hardened crust. If you want something different, I still have this recipe for steamed trout with ginger.


Omelette with corn crust

The everyday omelet! It applies to me being the fastest and most delicious dish I can make when I'm in a hurry. And even if it seems trivial, the omelet can come in many shapes and tastes. It is not only good for breakfast but at any time of the day. Eggs are healthy, full and tasty. What more do you want? And the cornmeal crust on the omelet gives it a special note, both in terms of appearance and texture.

ingredients:

  • 4 eggs
  • two handfuls of corn
  • sliced ​​leek (a leek from the normal one, not from the oversized ones)
  • salt, pepper, thyme, hot paprika powder
  • grated cheese (optional)
  • oil

Heat a little oil in an omelette pan and cook the leeks. Meanwhile, beat the eggs and season with salt, pepper, thyme and hot paprika (or any other ingredients you like). When the leeks are ready, take them out on a plate. Put very little oil in the pan if needed (very little) and spread evenly. Sprinkle the cornstarch and let it brown for about two minutes. Do not mix in it. During this time, place the leeks over the eggs and mix. Pour the eggs into the pan, and leave until the top of the omelet thickens.

If you prefer to scrape it, turn it on the other side and leave it for 10-20 seconds. Fold it with cornstarch on the outside. If you also want cheese, put the cheese on top of the curdled omelette (in this case it does not turn) and let it simmer for another minute. Then fold and remove to a plate. Good appetite.