Garnish for fried fish

Fried fish is among the most popular dishes in our country. Someone prefers to fry river fish, someone - cod, haddock or pollock, someone - to cook salmon salmon or other types of salmon in a frying pan or grilled. Each variety of fish can be cooked differently, and most experienced housewives have several favorite recipes for this dish. However, it happens that the entire effect of treating friends and households with a branded fish dish is spoiled only because it was supplemented with products not suitable for it. Knowing which side dish can be served with grilled fish will be useful to any chef.

Cooking Features

The choice of garnish for fish may depend on its particular variety and method of heat treatment, but still the basic principles of making “decoration” for fish dishes remain common. Their knowledge will allow not to be trapped and submit the fried fish to the table correctly.

Vegetables are considered a good addition to fish, and potato is the leader among them. Also a good choice would be pumpkin, zucchini, eggplant, Brussels sprouts, celery, bell pepper, beets, onions and carrots. Often broccoli and cauliflower are served with fish, rarely white cabbage. The main ingredients can be supplemented with olives, spinach.
It combines very well with green beans and green peas.
Most cereals (oatmeal, barley, millet) are absolutely not suitable for fish. The exception is rice, which is considered one of the best options for garnish for fried and cooked in any other way fish. Regarding whether it is possible to serve buckwheat to the fish, consensus among gourmets did not work out. Some believe that it, like most other cereals, does not harmonize with fish dishes. Others, on the contrary, like the combination of fried fish and crumbly buckwheat porridge.
It is acceptable to use lentils for garnishing fish dishes.
Despite the fact that various pasta dishes with fish or seafood are popular in Italy, macaroni is not traditionally considered a side dish, at least a little suitable for fish dishes.
They try to serve a low-fat side dish to fatty fish. Suitable potatoes, rice. Juicy vegetables are more often served to low-fat fish varieties in order to make the taste of the dish more balanced.
The choice of garnish depends on how the fish is cooked. For roast usually served vegetables cooked in a pan or in the oven. Among them lead fried and baked potatoes. Rice cooked separately or with vegetables is also suitable for fried fish. A good addition to the dishes of fried fish is a salad of fresh vegetables, as well as potato. This salad is best filled with a mixture of olive oil and lemon juice.
The selection of spices for the garnish is carried out taking into account which dishes it will be served to, and not of what ingredients it consists of. Black and white ground pepper, lemon zest, coriander, thyme, nutmeg, dried basil, parsley, dill, savory, lemon balm are suitable for grilled fish. You can use other seasonings, not clogging the taste of the fish, but improving its flavor.

There are so many options for garnish for fried fish that every gourmet will be able to choose the one that meets his gastronomic preferences, therefore there is no single technology for preparing these foods. In order to avoid mistakes and get the expected result, it is necessary to adhere to the recommendations accompanying a particular recipe.

Fried Fish Salad to Garnish

Composition:

string beans - 0, 4 kg;
carrots - 0, 3 kg;
olive oil - 80 ml;
lemon - 0, 5 pcs .;
garlic - 3-4 cloves;
cherry tomatoes - 0, 2 kg;
salt - to taste.

Method of preparation:

Wash beans, cut into pieces about 2 cm.
Peel carrots, cut into small-sized bars, similar in size to the pieces of beans.
Boil water in a saucepan, add salt. Dip carrots in boiling water. Boil it for 10 minutes.
Add beans. Continue cooking food for another 10-15 minutes, until both the beans and carrots are soft enough. Try not to digest the vegetables: they must keep their shape.
Flip the vegetables into a colander, let them dry.
Wash tomatoes, dry with a napkin, cut into halves. Cherry tomatoes can be replaced with ordinary tomatoes, cut into small pieces.
Put the boiled vegetables in a bowl, add slices of tomatoes to them.
Pass the garlic through the press.
With a grater half a lemon, remove the zest, put it to the garlic.
Squeeze out juice from half citrus, mix it with vegetable oil. Put the zest and garlic in this mixture, mix.
Season the vegetables with the resulting sauce and serve with grilled fish.

The dish will look even more appetizing if you serve it on lettuce leaves.

Greek potatoes for fried fish

Composition:

new potatoes - 1 kg;
olive oil - 100 ml;
granulated garlic - 3 g;
lemon - 0, 5 pcs .;
salt - 5 g;
oregano - 5 g;
black ground pepper - a pinch;
fresh basil and parsley (for serving) - to taste;
hard cheese (optional) - 50 g.

Method of preparation:

Wash and peel potatoes. Cut it into halves (or into quarters, if the tubers are not too small).
Pour the olive oil into a cup, add to it a juice squeezed from half a lemon, as well as garlic, salt, pepper and oregano. Mix well.
Pour the sauce into a container of prepared potatoes, mix well so that each piece is covered with fragrant oil.
Put parchment or foil on the baking sheet. Put in the form of potatoes.
Finely rub the cheese, sprinkle them with potatoes.
Cover the form with foil. Put in preheated oven to 200 degrees. Cook for 30 minutes.
Remove the foil, continue baking the potatoes for another 20 minutes.

When serving, sprinkle garnish of baked potatoes with finely chopped parsley and basil.

Pumpkin Garnish for Fried Fish

Composition:

pumpkin pulp - 0, 5 kg;
tomato paste - 120 ml;
dried basil - 10 g;
garlic - 3 cloves;
salt, black pepper - to taste;
refined vegetable oil - as required.

Method of preparation:

Skip the garlic through a press, mix with tomato paste. Add salt, pepper and basil to this sauce, mix well.
Wash the pumpkin, cut it in half, remove the pulp with seeds. With the remainder, remove the skin.
Cut the peeled pumpkin into small cubes or cubes (1-1, 5 cm).
Heat oil in a pan. Put the pumpkin in there, roast it.
Put the stewed pumpkin in a bowl with the sauce, mix.
Move the pumpkin into a baking dish, put in an oven heated to 180 degrees for 20 minutes.

The garnish prepared for this recipe for fish is not only tasty, but also useful. It is prepared not very often, so you will manage to surprise guests without spending a lot of money.

Garnish from rice to fried fish

Composition:

rice - 0, 24 kg;
water - 0, 5 l;
canned corn - 150 g;
canned green peas - 150 g;
refined vegetable oil - 40 ml;
onions - 70 g;
garlic - 1 clove;
salt, black pepper, dried Provencal herbs - to taste.

Method of preparation:

Rinse the rice to clear water, put it in a saucepan, cover with water.
Place the saucepan on the stove, bring the contents to a boil over medium heat. Cook 5 minutes, removing the foam.
Salt, reduce the intensity of the flame and continue cooking for another 15-20 minutes until the liquid remains in the pan.
While the rice is being boiled, peel the onions and garlic cloves, chop the vegetables into small pieces.
Heat oil in a deep frying pan, put onion and garlic in it. Fry them for several minutes until a bright garlic smell.
Put the corn and peas in the pan. Warm them up for 3-4 minutes.
Put the rice in the pan, add the seasonings. Stir.
Cover the pan with a lid and simmer for 5 minutes.

A side dish of rice with corn and green peas will suit not only fried fish, but also fish cooked in any other way.

Brussels sprouts to fried fish

Composition:

Brussels sprouts - 0, 5 kg;
lemon - 1/4 pcs .;
orange - 1 pc .;
garlic - 2 cloves;
fresh parsley - 20 g;
pine nuts - 50 g;
salt, black pepper - to taste;
refined vegetable oil - as needed.

Method of preparation:

Boil water, add salt. Dip the previously washed Brussels sprouts into it. If the vegetable is frozen, you can use it without defrosting.
Cook the cabbage for 10-15 minutes, drain in a colander.
Heat oil in a pan, put boiled cabbage into it. Fry it for 5-10 minutes until it is browned.
While the cabbage is being prepared, you will have enough time to make the sauce. To do this, squeeze the juice from the orange and a quarter of a lemon, add to the fruit juice finely chopped parsley, garlic passed through a press, black ground pepper and pine nuts. Mix the products well.
Arrange the cabbage. Pour the prepared sauce. Next put the fried fish and serve the dish to the table.

Brussels sprouts are not the most popular product in our country. Often the housewives just do not know what to serve her with. This recipe is useful to those who often cooks fried fish.

Fried fish is tasty in itself, but most often it is served with a side dish. It can be made from rice, potatoes or other vegetables. There are a lot of options to complement fried fish dishes, so everyone can choose the right recipe.

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