A step-by-step recipe with a photo of making rudd at home. How many minutes to fry rudd in a pan. Video recipes.
Rudd is rarely used in cooking, which makes it undeservedly underestimated. But good dishes are made from it. I also haven't cooked it before, because the fish has small bones. But to eliminate such shortcomings, there is one life hack - it is necessary to make several cuts along the entire length of the carcass. This method is compensated by the good taste of the dish, and the bones in the river fish will be practically invisible. Today I want to propose to cook delicious rudd stewed in tomato with spices.
The cooking technology is simple, and is no different from cooking any other fish in tomato sauce. At the same time, the result of the meal will definitely pleasantly surprise you. Stewed rudd in a tomato in a frying pan turns out to be very tasty, tender, fragrant and insanely juicy. I guarantee that no one can resist her taste. Therefore, I will continue to cook this fish.
- Caloric content per 100 g - 52 kcal.
- Servings - 4
- Cooking time - 1 hour
Ingredients:
- Rudd - 1 carcass
- Homemade tomato paste - 4 tablespoons
- Seasoning for fish - 1 tsp
- Ground red pepper - a pinch
- Salt - 1 tsp or to taste
- Dried rosemary - 0.5 tsp
- Vegetable oil - for frying
- Ground black pepper - a pinch
Step by step cooking rudd in a pan:
1. If the fish is frozen, defrost it beforehand. It is better to do this slowly - on the bottom shelf of the refrigerator. Before baking, wash the defrosted carcass with cold water and remove the scales (if any). Do this very carefully so as not to damage your skin. After that, rip open the stomach and remove all the insides. Then rinse the inside and outside of the rudd again.
2. Cut off the head and tail, and cut off the fins with scissors if desired. Cut the fish into portions of about 3-4 cm. If you feel bitterness in this fish, then to remove it, first soak the rudd in milk or concentrated salt solution.
To make the fish "lose" some of its bones, make several thin cuts on its sides. Tomato will get into these cuts during stewing, and its acid will partially dissolve small bones. For the same purpose, you can pour the cuts with squeezed lemon juice and keep the fish in this form for 15-20 minutes. Citric acid will also soften bones.
3. Pour vegetable oil into a frying pan (you can use olive or corn oil - the dish will turn out healthier) and put it on the fire to heat well. You can cook fish not only in an ordinary cast-iron pan, but also in a wide saucepan with a thick bottom. When the oil sizzles, place the fish slices in the skillet.
4. Fry the rudd for a short time - 5 minutes on each side.
5. While the fish is grilling, prepare the tomato sauce. Place the tomato paste in a deep container.
6. Add red pepper to it.
7. Place the rosemary next.
8. Then send the fish seasoning, salt and black pepper. You can change the set of spices to your liking. For tenderness, you can put a spoonful of sour cream or mayonnaise.
9. Stir the tomato paste well. It turned out to be thick for me, so I spread it on pieces of fish with a spoon. If you want the dish to be gravy, add water to the tomato and dilute it to the desired consistency.
10. Pour the tomato sauce over the fish.
11. Cover the pan with a lid, simmer and simmer the fish for 20-30 minutes. Then enjoy the taste of the stewed rudd at home without risking choking on the bone.
See also video recipes
How to cut rudd into fillets
Rudd cutlets
