Red cod: cooking recipes. Cod red, baked in the oven

The fish has long been firmly established in our menu. For those who live on the banks of rivers, lakes, seas and oceans, this is not surprising - in fact, water grants are the most affordable source of food. But the population, remote from the water expanses and arteries, does not deny himself the pleasure of at least occasionally eating fish. Why? Yes, because everyone wants diversity, and the fish is not at all like walking or crawling on land (nor is it flying over it). And the discoveries of doctors (including dieticians) in recent years have only strengthened people in the belief that fish meat not only does not cause obesity, but also contributes to the overall health of many and many organs of our body.

What is useful for marine fish

It should be noted that the fish, as well as different types of meat, is more useful or nutritious, and is neutral with respect to health or completely dietary. So, river fish though has an increased content of phosphorus and calcium (very necessary elements!), But no more useful features are not famous. While the inhabitants of saline waters are sources of essential Omega-3 acids, which are needed for the uninterrupted operation of the heart, the strength of the vessels, the stable operation of the brain and the disposal of harmful cholesterol. In addition to this, any (including the so-called red) cod contains tryptophan, which is able to turn into serotonin - a substance of "good mood". And the sulfur, which contains this fish, also improves the condition of nails and hair. Plus, the tenderness, lean and anti-allergenicity of cod meat - all this makes it an ideal component of baby food.

What cod is called red?

However, after seeing the recipe with the "red cod" ingredient, many people are perplexed: what is it? And this is not due to lack of education! Just under this term, different people (and cooks are also people) imply a very different fish. The most common option - hoka, it's also bacchus. Fish are widespread in the waters of Tasmania, Australia and New Zealand. Received the title of "red cod" due to the fact that when you pull out of the water her skin becomes juicy pink, and sometimes scarlet.

The second option is a unique, and therefore very expensive fish, which is found exclusively in a small lake in the Barents Sea. For the Murmansk region it is a unique nature reserve. The lake actually consists of several layers, each of which differs from others in salinity, and the water of the lower one is also impregnated with hydrogen sulfide. The red cod inhabiting it has adapted to such harsh conditions and has learned to live in these waters. However, its population is decreasing from year to year, as meat is considered delicate. So, if you managed to buy such a cod, you can be almost sure that you bought poachers with your purchase.

And, finally, the third - and the most common interpretation of the term "red cod". More often than not, so long known to all pollock, so if you do not get anything "exclusive", then you can take it for cooking.

The most common fried option can be made very special

There are an unimaginable variety of ways to make red cod. However, people who prefer it to the second, like fried fish. And at the same time they often do not realize that such a method of cooking has a lot of different options. For example, the same red cod can be fried in batter - and it will surprise and delight those who will eat it. Half a kilo of fish will require two eggs, a glass of flour and milk and lemon juice - as much as you like.

The cod itself should be cut on fillets, washed, dried with a napkin and cut. The resulting pieces are peppered, salted and put in a saucepan or pot. Processed bulbs are cut (small - rings, large - semi-rings), sprinkled with lemon juice and set aside to marinate. At this time, the flour is bred with milk so that the result resembles a thin sour cream. Eggs are divided: the yolks in the dough are injected immediately, the proteins - only whipped to a thick, dense foam. In the resulting claret dipped pieces of fish and then fried - this will cope with the child! In a bowl with a crash on top spreads ruddy onions - and eat served!

Unusual "oven" recipe

There are innumerable options for cooking fish by baking. However, as for the fish called red cod (okay, maybe the usual one), we liked the following method. Each fish will need a piece of onion, tomato, sweet pepper. In addition: two spoons of rice, 3 cloves of garlic, a little butter, and salt, pepper and other spices - to taste.

If we follow our recommendations, the red cod in the oven will turn out to be gentle, but it will not fall apart, and its taste will amaze everyone who will try it. Onion - half-rope, garlic - through a crush, pepper - cubes or strips, tomato - small cubes. The whole vegetable mixture is toasted in lean oil, boiled rice is added to it. In the washed, dried and grated pepper and salt cod is put in the resulting composition, and the puziko is punctured with toothpicks or sewed. On the smeared sheet is put a fish, on top is painted with mayonnaise and sent to the oven to bake until a beautiful crust is formed. Such cod is red, baked in the oven with various pleasant additions, surely you will like both your guests.

Norwegians know a lot about cod!

And it is understandable - this is the most common fish in the fjords! So it's wise to take advantage of their experience. They have their own idea of what a red cod is; Recipes at the same time are suitable for her any variety. For example, there is an absolutely simple, but very refined and pleasant dish. For one fish carcass will go a bottle of red unattached wine, a bulb-two, seasonings and breadcrumbs. The washed and gutted cod is cut in portions, the fins with the head either remain on the ear or are donated to the cat. A bow is laid out in a deep bowl (as always, with half rings), on top there is a fish, which is then salted, peppered and supplied with other seasonings, if they are provided for, then the wine is poured into the container. Eight hours later, when pieces are marinated, they are seized from the marinade, rolled in breadcrumbs and roasted. The remaining marinade is decanted and boiled about once in three. You will need - dilute it with water (if salty) or, on the contrary, add the missing. You can not cook a ready-made fish with this sauce.

Marinated fish

Marinating cod is generally popular. Here is another recipe that does without wine: a bulb, a carrot, a tablespoon of flour and two - tomato paste, a glass of water, parsley, dill, peas and salt - to taste. Passy vegetables are combined with finely chopped greens, pasta, flour, salt and peas. All this is mixed and boiled in shallow fire for about five minutes. Then, in a pan, roasted cod pieces (1.5 kg of marinade fish are enough) are placed in the pan, and all the contents are left for a quarter of an hour under the lid. Then, as much as it is insisted not on fire and not covered. Very unusual and attractive taste!