Fish stewed in milk.

River fish in milk splashing in my frying pan. Milk sauce is on the stove and bubbling, stimulating the appetite. Everyone is looking forward to dinner, it was caught with my great luck!

Fishermen sometimes have fish that don’t bite, but for me it’s always the other way around. I respect fishing since childhood, and fish, in turn, respect me. Even if there are a lot of fishing rods around, all the inhabitants of the reservoir peck on my hook. So yesterday everything turned out the way it did, the neighbor on the river fell into unforgiving mercy. And I came to lay out the bit and immediately pulled out the handsome carp.

A neighbor in the morning who was tormented without a bite said: "Your roast will be cool today." It will not be difficult for me to fry fish, I want to cook carp in milk. The matter did not stop there, I don’t know how long it all lasted, but I pulled out five more carp, my neighbor’s little man was completely upset. I gave him the bait the same as mine, but the fish does not bite the poor fellow.

The unfortunate man quickly wound up his gear, moved to another place in a fit of his passion. But even in the new place, that fisherman could not catch the carp in any way. I was going to go home soon, maybe he will end up with such hemorrhoids. I can’t call it another word when carp for corn does not want to take it. He came home about sausages and wrote and ran away to cook fish in milk. I cleaned the carp, went for milk and stewed it together with onions in a frying pan.

milk sauce

• 1.5 cups of milk
• half a glass of water
• two tablespoons butter
• two tablespoons of flour
• two onions
• pepper
• vegetable oil

I'll cook first milk sauce to the fish. Since in the future it will be useful to us when we start to let carp in milk. I put the flour and butter in one bowl.

I rub well.

I don't do a lot of frying in the pan.

With continuous stirring, pour in hot milk diluted with half a glass of water. I cook for 5 minutes.

I fry the finely chopped onion in vegetable oil and add it to the milk sauce. I continue to cook for 7-8 minutes.

Then I take it off the stove. Salt, pepper, cool and rub through a sieve.

fish in milk

• one kilogram of fish
• three onions
• 1.5 cups of milk
• one glass of milk sauce

I start cooking fish. For this dish, in principle, not only carp is suitable. You can go “fishing” to the store.

catch cod or sea ​​bass, which at that moment will be “pecking” in your store. Do not be afraid in the store it always "pecks" if the "bait" in your pocket has not run out. And the quantity and quality of the catch directly depends on its quantity. Yeah, it's a pity that in super markets I'm not as lucky as when I'm fishing.

Okay, back to my "friends" pots.

Finely chop the onion and fry it in oil. I throw pieces of fish into a saucepan, mix with onions and pour hot milk. Salt quite a bit. I'll let you in within 25 minutes.

Pour one glass of milk sauce into the fish and bring to a boil. So both on! But what about the question that I asked in the previous article so no one answered or did no one need the money? Though not big, but still money. The answer lies on the surface. You can ask leading questions, but not very leading ones. If you read the article carefully, there is already a hint in it. I'm waiting for the answers in the comments. And in conclusion, not a big epilogue.

fish in milk dish is ready finishing touch left to do for the etude. Put the potatoes next to the fish, pour the milk sauce as it should be. Sazan meat is delicious to eerily, you just chew it carefully. It is tender and very tasty, there are a lot of bones in it - it's very sad.

Be careful not to choke on a bone! With care for you Alexander Abalakov.

Source: https://ablexur.ru/ryibnyie-blyuda/ryba-v-moloke-s-molochnym-sousom/

Tommy beauty. fish in milk

• fish in milk
• fish meals
• fish recipes

My ancestors are Volzhans, and therefore they were unsurpassed specialists in terms of cooking fish. Remember how Tosya Kislitsina in "Girls" enthusiastically talked about potato dishes. So my grandmother could also enumerate fish dishes with fervor.

Whatever they did with it: they salted it, and dried it, and fried it, and baked it. Mom told how during the war explosions brought so many fish to the surface that no water was visible, women and children filled whole baskets and carried them home.

In the hungry war years, fish was almost the only one in the diet, it, like cucumbers, was salted in tubs and then cooked from corned beef.

Fish recipes many have been preserved in the family, but perhaps the most favorite is fish in milk.

It was in my grandmother's time holiday dish, and for the next generations it became commonplace, but extremely popular. It was prepared from river fish, in which there were few bones, mainly from pike perch, but in connection with the move from fishing places, they found a replacement for pike perch.

In Soviet times, hake dominated the shelves, so his mother began to cook according to her grandmother's recipe.

Ingredients :

500 gr. fillet of white fish (perch, hake, cod, pollock),

100 gr. onion,

200 - 300 l. milk,

salt - to taste.

Hello dear readers!

It took me a long time to write this recipe. Very much delicious fish it turns out. But the virus that swept Novosibirsk did its job. And now, finally, gathering my strength, I write. It will be short. But at the end you will find news that, I hope, will interest you. wow

This recipe is very easy to make. But it turns out "awesome." I quote my husband And so if you have pike perch, hake or other low-fat white fish in your refrigerator, then you can cook it in a new way. By the way, this dish is also suitable for small children. You can simply not fry the fish at all, but immediately stew in milk.

How to stew fish in milk?

1. My fish fillet, dry and cut into portions. Salt very well (in the future, the milk sauce will not have to be salted).

2. Roll the pieces of fish in flour on both sides.

3. Fry in vegetable oil only on one side until golden brown.

4. While the fish is fried, chop the onion. Flip the fish to the other side and cover with onions.

5. Pour milk so as to hide the fish.

6. Simmer over low heat under a lid until the fish is ready. About 20 minutes.

Fish, stew in milk is ready! It turns out very tender, the onion perfectly complements the taste of the dish. The perfect combination, in my opinion

More similar recipe and very delicious dinner- this is . Try it, compare.

And to the news that I mentioned at the beginning! Soon there will be a competition, for which I have been preparing for a long time, with a very good main gift and pleasant rewards for prizes. So be sure to subscribe to blog updates so you don't miss anything. And I invite you to join our groups in social networks. See you very soon!

Wishing you a good weekend,

My family loves fish very much, so I always try to come up with something new, but there is a recipe that has been out of competition for many years, and not only in my family, but also when my mother and grandmother cooked, and now in the daughter's family it is a fish in milk.

The recipe can be considered our family, it came from my ancestors who lived on the Volga. My mother used to cook this recipe river fish, but when they moved from the Volga, they went into action sea ​​fish occupying the majority of our counters.

This recipe is good especially for fish, which becomes dry after frying, but in general you can take any inexpensive fish: blue whiting, pollock, hake.

Fish in milk is so uncommon among other recipes that for a while I thought it was my grandmother's invention. Now almost all my friends who have tried this fish at least once at my place cook fish this way.

Ingredients: 1 kg of fish, 0.5-0.6 l of milk, 2 onions, breading flour, salt, sunflower oil for frying.

Onion cut into large cubes. Lots of onions in this recipe. It would seem a strange combination: onions and milk, but surprisingly, in this recipe, onions in sauce are eaten with pleasure even by those who cannot stand it in a boiled state.

So, we have prepared fish, onions and flour for breading.

We bread the fish in flour.

Put the fish in a frying pan with hot oil.

Fry on both sides and then fill all the gaps with onions.

Now fill the fish with milk. The level should be almost with the top edge of the fish, well, and the pan should have sufficient sides. In general, milk usually does not run away, the fish reliably guards it.

Bring the milk to a boil, lower the heat and cover the pan with a lid. So the fish should be stewed in milk.

In general, our fish is already ready, but we determine the degree of readiness of the dish by the onion, it should become transparent, soft and almost dissolve in milk, while the milk should thicken and acquire a creamy color.

It’s hard to come up with mashed potatoes as a side dish for this fish, although it’s delicious with other side dishes. The fish turns out so tender that it just melts in your mouth, the sauce also tastes amazing.

I have lovers who wait until all the fish are on the plates, and then they make their way to the kitchen and collect the remaining sauce from the pan with bread.

This fish, by the way, is very tasty and cold, so if left in the pan, it is quite possible to have a snack without any garnish.

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You can take any inexpensive fish, it turns out well, which is a bit dry during normal frying. In milk, you can cook both ordinary fish carcasses and fillets.
One more thing: it is added to milk a large number of Luke. Repeatedly tested - even those who categorically cannot stand boiled onion, in this dish they eat it with pleasure, but even if you don’t want to see the onion, then it makes sense to grind it.

Fish
milk
onion
sunflower oil for frying
flour for breading

Wash and clean the fish. In this situation, I used a fillet that just needs to be thawed, rinsed clean water, cut into pieces and add more salt. Pepper in this dish not used.
Dip the pieces in flour.





Dip the pieces in flour.

We spread the fish in hot sunflower oil and fry on one side until golden brown.







We cut the onion into small pieces.



Flipping the fish golden brown up and fill all the empty places with chopped onions.





Fill the fish with milk. There should be enough milk to reach the top of the fish. You do not need to add salt, if the fish was initially heavily salted, excess salt will go into the milk sauce. Let the milk boil, reduce the heat and cover the pan with a lid. We leave the fish to stew in milk over low heat.
We finish stewing when the milk thickens to the state of the sauce, and the onion is almost dissolved in the milk. When serving, pour over the fish with the sauce in which it was stewed. Mashed potatoes are best suited for garnishing such fish.

Fish in milk with onions is very cozy, homemade dish which is best served with mashed potatoes or rice. The dish is not heavy, and therefore perfect for dinner. The fish turns out soft and juicy, and when stewed, milk and onions turn into an excellent sauce. For a dish, you can use any white fish, for example, pollock, hake, pike perch, tilapia, etc….

Compound:

• White fish fillet - 800 g
• Milk - 1.5 cups
• Onion - 3-4 pieces
• Flour - 3-4 tbsp. spoons
• Ground black pepper - to taste
• Salt - to taste

Cooking:

So let's start cooking. First, prepare the products. Peel the onion and cut into cubes. There must be a lot of onions.

Heat up a little in a pan. vegetable oil odorless and put onions in it. Saute the onion until soft and lightly browned, stirring constantly. Do not overcook the onion, it should remain soft.

Rinse the fish fillet under running water. If the fillet was frozen, then it must first be thawed.

Pour flour into a shallow plate, add salt and pepper to it. Mix thoroughly.

Cut the fish into portioned pieces. I used pikeperch fillet, but as I wrote above, you can take any white fish. Roll each piece of fish in flour on both sides.

Free the pan in which the onion was fried by transferring the onion to a plate. Add some vegetable oil to the pan and fry fish fillet one minute on each side. Since there are quite a lot of fish, it will have to be fried in several passes.

Put the whole fried fish in a deep frying pan. This is the same pan that I used to fry the fish in.

Lay the prepared onion in an even layer on top of the fish.

Pour everything with milk and send to the stove on a small fire. The temperature of the milk is not important. Extinguish under closed lid until the sauce thickens. This will take approximately 15-20 minutes.

The fish in milk is ready, serve it hot with a side dish of your choice.

Enjoy your meal!

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