Macrourus fish is a marine inhabitant, a relative of cod. The meat of this fish is tender, but watery, so many housewives bypass such seafood. But they don’t even realize that with the right treatment, you can cook a lot of tasty and healthy dishes from it. But here's how to cook macrus, we will tell you now.

Macrourus - what kind of fish, description

If you ever see a living macrus, you will remember it for life. The frightening appearance of the fish resembles a prehistoric sea monster. An elongated body with a long tail and spikes, a large head with bulging eyes and three rows of teeth. The length of the macrourus can reach more than a meter, and weigh up to 30 kg. Such a fish has a well-developed vision and smell, which allows it to survive even in the most extreme conditions.

Despite its frightening appearance, such a fish is considered a real delicacy of the Pacific and Atlantic Ocean. It contains a large number of amino acids, trace elements and beneficial substances. At the same time, it contains little fat, but a lot of protein, which is easily absorbed by our body.

Therefore, it is recommended that such fish be included in the diet for those who adhere to dietary nutrition, as well as for children, since the use of macrus meat contributes to the proper formation of bone tissue. And if you eat it at least twice a week, then you can restore the digestive system, get the nutrients necessary for our body, and also improve the condition of the skin, hair and nails.

If we talk about macrus in cooking, then it is better not to stew such a fish, since its meat will simply turn into jelly. The surefire way is to cook it in the oven, fry it in a pan, or use it as a filling for pies.

How to fry macrourus in a pan

Such a fish is very tasty, healthy, but very tender. Nevertheless, it’s quite simple to cook the macrourus in a pan.

So that during frying the meat does not turn into porridge, you need to prepare a tight breading, and for flavor add any spices for fish to crackers.

Ingredients:

  • carcass of macrus
  • egg;
  • three tablespoons of flour;
  • breadcrumbs;
  • seasonings for fish, oil.

Cooking method:

  1. Cut the prepared carcass of fish into pieces no more than 2 cm thick.
  2. Sprinkle each piece with any seasonings, but you must use salt, as there is a lot of liquid in such fish, and salt helps to draw it out. Leave the steaks for 20 minutes.
  3. We drain excess water, dry the fish blanks and rub them again with spices.
  4. Beat the egg with a fork, pour flour and crackers in a separate plate. First we dip the fish in an egg, then in flour and in crackers. In order to make the breading thicker, you can repeat the procedure again.
  5. In a very hot frying pan with oil, fry steaks from two sides to a crust. Then reduce the heat, cover and fry for another 5 minutes. Turn off the heat and do not open the lid for the same amount.

Bake in the oven with mushrooms

Unlike other types of fish, macrourus has a special structure, so the slightest miss in cooking will result in an ugly white mass instead of a mouth-watering dish.

Such fish should be cooked only at high temperatures, which means that it can also be baked in the oven.

Ingredients:

  • 400 g filet of macrourus;
  • 200 g of champignons (fresh);
  • 100 ml of tomato sauce;
  • spices, oil.

Cooking method:

  1. Rub the fish fillet with salt, spices and leave to marinate for 30 minutes.
  2. Dry the mushrooms with a napkin and cut into thin plates.
  3. We put the fish in a greased form, spread the mushrooms on top and pour the sauce over everything.
  4. Cook in the oven for 30 minutes, temperature - 200 degrees.

Batter recipe

It’s easy to make macrus for dinner, just fry the fish in batter. A delicious crust of dough will allow the fish to retain all its juiciness, so the dish will turn out to be very tasty and tender. Such fish can be served both hot and cold.

Ingredients:

  • filet of macrourus;
  • egg;
  • two tablespoons of flour;
  • two tablespoons of sour cream;
  • a spoonful of lemon juice;
  • salt, seasonings, oil.

Cooking method:

  1. Cut the fish fillet in batch slices 2 cm wide and sprinkle them with citrus juice.
  2. Drive an egg into sour cream, add salt, seasonings and mix everything until a thick consistency.
  3. Pour oil into a pan and heat it well.
  4. Dried pieces of fish from excess moisture, a little breading first in flour, and then carefully dipped in batter.
  5. Fry the fillet on both sides to a delicious ruddy crust.

Macrourus fish fillet

Such fish can be baked, fried in a pan, and it is also worth trying to cook a delicious aspic from macrourus. A little effort and time, and a beautiful dish is ready for the table.

Ingredients:

  • Macrourus (1 kg);
  • carrot;
  • half onion;
  • two tablespoons of vinegar (3%);
  • parsley root;
  • eight tsp gelatin;
  • parsley greens;
  • bay leaf, allspice, salt;
  • two boiled eggs or lemon.

Cooking method:

  1. We take the fish, separate the meat from the bones. We put the tail, head (without gills) and fins in a pan, pour cold water and cook for 30 minutes.
  2. Then add chopped carrots, onions, parsley root to the broth and continue cooking for another 15 minutes.
  3. After this time, put the remaining pieces of fish and bring to readiness within 20 minutes. 5 minutes before cooking, the broth needs to be salted.
  4. We take out the finished fish, filter the broth and put it on the fire again with gelatin, cook until it is completely dissolved.
  5. In a deep dish we lay out pieces of fish without bones, on top we put the rounds of carrots, a sprig of parsley, a slice of lemon or a slice of boiled egg. Fill everything with broth and give time to freeze.

Filet with vegetables in a slow cooker

Experienced chefs know how to cook such fish as macrourus. But you don’t need to be an outstanding cook if there is a crock-pot in the house with which you can prepare a tasty and healthy dish. For example, filet with vegetables or pilaf from fish macro.

Ingredients:

  • 200 g filet of macro;
  • 100 g of champignons;
  • two tomatoes;
  • 50 g of milk cheese (Oltermani);
  • parsley, dill, salt, spices.

Cooking method:

  1. Cut the fish fillet into portioned portions, season them with lemon juice, salt and spices, leave for 15 minutes to allow excess moisture to come out.
  2. We cut the tomatoes into slices, mushrooms into slices, chop the cheese on a grater, and finely chop the greens.
  3. Put fish slices in a multicooker bowl, distribute tomatoes, mushrooms, herbs and cheese from above. Close and set the “Baking” mode for 30 minutes.

Under the potato "hat"

Macrourus is ideal for cooking in the oven.

But before baking such a fish, it must be marinated in lemon juice and spices for 1 hour.

Ingredients:

  • fillet of macrus (1 kg);
  • ½ kg of boiled potatoes;
  • two eggs;
  • onion;
  • 100 ml of milk;
  • two tablespoons of flour.

Cooking method:

  1. Cut the pickled fish fillet into slices. Each breaded in flour and fry in a hot pan with added butter.
  2. Chop the onion and lightly passer. Shake the eggs with milk.
  3. In a baking dish, lay out the pieces of fried fish, spread the circles of boiled potatoes along with onions on top and fill with a mixture of milk and eggs.
  4. Bake in the oven for 30 minutes, temperature - 200 degrees.

Baked Macrorus in Foil

Baked foil macrourus is a good choice for a light dinner. The meat is very tender and tasty. Be sure to try this recipe and see for yourself.

Ingredients:

  • two carcasses of macrus, weighing 600 g;
  • two lemons;
  • sprigs of dill and parsley;
  • oil, salt, spices.

Cooking method:

  1. Prepared carcasses of fish inside and out, salt and pour with lemon juice. Leave to marinate for 30 minutes.
  2. A sheet of foil is well oiled. We spread the fish, put dill and parsley in the abdomen, pour the oil on top again.
  3. Cover with foil and start baking at a temperature of 180 degrees 30 minutes. Then the workpiece must be slightly opened and cooked for another 15 minutes.
  4. In the process of baking, the fish will give a lot of juice. It can be poured, or it is better to prepare a delicious sauce by adding a little starch or flour for a thickening.

Macrourus fish have few bones and no pungent odor. Since it has sharp scales, it enters the store shelves in the form of a filet or already peeled carcass. Therefore, cooking such a fish is only a pleasure!

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