2915 Fried or baked fish

Ryba zharenaja ili pechenaja

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

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Take 3 lbs of a large fish such as zander, pike, whitefish, bream, tench, carp, vimba, white salmon, sturgeon, etc. Clean and wash the fish, slit lengthwise, and remove the bones. Cut into even pieces, salt for 1 hour, then wipe dry and roll in flour or rusk crumbs. Heat a skillet, pour in ¼–½ glass poppy seed, sunflower seed, olive, mustard, or nut oil and, when it begins to boil, add the fish. Fry on both sides, sprinkling with more rusk crumbs and pricking with a fork. To fry the fish more evenly, make several incisions in the thick portions of the flesh. Serve immediately. All the oil should be added to the skillet in the beginning, because if it is added gradually, the fish will not fry well and may burn. After arranging the fish on a platter, sprinkle with parsley.

Many people find baked fish tastier than fried. In that case, the fish must be cleaned, washed, salted, and wiped dry. Paint the entire fish thoroughly with oil and set it on a dripping pan in the oven. When it has baked slightly, generously sprinkle with rusk crumbs, and baste it frequently with its own juices until done. But only large fish are suitable for baking. Small fish such as navaga, smelts, cisco, crucians, graylings, perch, etc.* must be fried whole on top of the stove as indicated above, after making 3–4 slits along the spine of each fish. To serve, sprinkle with parsley and arrange in a circle, like a well.

Serve fried potatoes and one of the following with the fish: salted cucumbers; lettuce salad; beet salad; marinated beets; chicory salad; fresh cucumber salad; apple, cherry, plum, and apricot compote; potato salad; potato and beet salad; shredded cabbage; cherry sauce; red currant sauce; walnut sauce; strong sauce; brown sauce; sour-sweet sauce.