For fish dishes, it is very important to choose the right side dish so that the tastes of the two dishes merge into a single gastronomic symphony. Garnish to fried fish should add juiciness if the fish turned out to be rather dry. For more fatty varieties, the side dish has another task - to hide and balance the fat content of the meal.

Which side dish is suitable for fried fish?

Before considering specific examples of successful side dishes, you should understand what they are and which side goes with fish and which does not.

Categorically incompatible with fish are a side dish of pasta and most cereals. An exception to this rule can be called only crumbly, properly cooked rice.

Some cooks make an exception for buckwheat porridge, but this combination with fried fish is less successful. This side dish is more suitable for baked fish.

In addition to a universal side dish of rice, which is perfect for all kinds of fish cooked in any known way, potatoes are recognized as another best side dish. It can be fried, boiled, baked or mashed.

Rice, potatoes are simple side dishes, as they include only one product. The combination of several ingredients in the composition makes the garnish difficult. Most often, it consists of several types of vegetables, due to the fact that vegetables perfectly shade and complement the taste of fish dishes.

You can use not only fresh vegetables for a complex side dish, but also in boiled, sauerkraut, stewed, baked, pickled and fried.

A universal recipe for making a simple side dish of potatoes

 

Mashed potatoes can be called the most versatile potato dish, which is suitable as a side dish for baked fish, fried or cooked in another way.Any housewife knows how to cook it, but not everyone knows how to deliciously cook it with cheese and give the ordinary dish a novelty.

Proportions of ingredients for a universal potato garnish:

  • 700 g of peeled potato tubers;
  • 100 g of hard cheese;
  • 100-150 ml of milk;
  • 40-60 g of butter;
  • salt to taste.

Working process:

  1. Put washed peeled tubers in a pan, add water and put on fire. Large potatoes can be cut into pieces;
  2. After boiling water, salt the contents of the pan to taste, cover the potatoes with a lid and reduce the heat to medium, cook until tender;
  3. As soon as the potato is ready, drain the water from it and knead it with a potato. In the process of kneading pour the melted butter and hot milk. In order for the mashed potatoes not to darken the milk and butter should be hot. The amount of these products will depend on the starch content in the vegetable, therefore, they should be added until the desired consistency of mashed potatoes is achieved;
  4. Put fried fish on a plate, next to it is a side dish of mashed potatoes, which should be sprinkled with small cheese chips before serving.

Country-style potatoes

 

This is a simple but equally versatile garnish recipe for fried or any other fish. Since potatoes are cooked in the oven, they can be cooked at the same time as frying fish. This will allow you to simultaneously get both fish and a side dish to it with the heat of heat.

What you need for a rustic side potato garnish:

  • 700-800 g of potato with a low starch content so that the slices remain whole;
  • 60 ml odorless sunflower oil;
  • 7-10 g of Provencal or Italian herbs (can be replaced with ordinary fresh or dried dill);
  • 20 g or to the taste of garlic;
  • 3 g black pepper;
  • 5-7 g of table salt.

Cooking method:

  1. Since the vegetable is used with the peel in the cooking process, you need to start by washing the tubers. This must be done with the utmost care so that not even a hint of earth and dirt remains on the peel;
  2. Pure potatoes are each cut lengthwise into four or more (depending on size) slices. Put all the slices in a suitable bowl;
  3. Sprinkle potato wedges with pepper, herbs and salt. Squeeze garlic through the press, pour vegetable oil and mix, so that the mixture of spices, salt and oil envelops each slice from all sides;
  4. Now you can cover the baking sheet with parchment and lay the potatoes on it, peeled down. Chop each slice with a fork and cook for about 30-40 minutes, the cooking temperature is 200 degrees.

Sophisticated side dish for fish from vegetables

Fried fish is a rather nutritious dish that does not require too high-calorie and satisfying side dishes, so vegetables in any form are ideally complemented. A complex vegetable garnish suggests that it includes several products.

Vegetables (pickled, pickled or boiled) can simply be seasoned with oil and nicely laid out on a plate in separate piles next to the fish, or you can mix the ingredients together and cook a delicious vegetable salad.

For example, Vitamin salad, for which you will need:

  • 200 g of fresh tomatoes;
  • 200 g of sweet and sour apples;
  • 200 g of fresh cucumbers;
  • 200 g of fresh carrots;
  • 100 g of green lettuce leaves;
  • 100 ml sour cream;
  • salt and sugar to taste.

How to cook:

  1. Rinse vegetables, apples and lettuce thoroughly under running cool running water. Then dry the salad with a towel, and dry the remaining products well with a dry towel;
  2. Chop all salad ingredients with approximately the same thin straw. Given the way of slicing, it is better to buy cream tomatoes with meaty pulp for this salad;
  3. Mix everything in a suitable bowl and season with sour cream. Adjust the taste by adding salt and sugar. If the acidity of the apples is not enough, you can add a little lemon juice.

Loose fish recipe for fried fish

 

Most cereals are very poorly combined with fish, including fried.The exception, as already mentioned above, is rice, but not every.

Varieties such as Jasmine and Basmati are suitable, provided that they are properly cooked and the porridge is quite crisp.

To prepare the right side dish from rice you need to take:

  • 1 cup (200 ml) rice cereal;
  • 300 ml of boiling water;
  • 2-3 tablespoons of vegetable (preferably olive) oil.

The sequence of preparation of friable rice:

  1. Rinse cereals several times in cold water. This is a very important stage and the final result largely depends on it. It is necessary to achieve that the water becomes as transparent as possible;
  2. Now, well-washed cereals need to be transferred to a pan, the bottom of which is poured vegetable oil. Actively mixing rice, it must be fried at a maximum fire level for 3-4 minutes;
  3. After that, pour one and a half glasses of boiling water into the pan, cover and cook without stirring or opening the lid for 18 minutes. During this time, the liquid will completely evaporate, and the porridge will become friable.

What to cook for a garnish for fried red fish?

Many types of red fish after frying acquire a certain dryness, so the side dish for it should be juicy. Vegetable salads or a French side dish with red carrot fish are ideal.

It will require:

  • 200 g of carrots;
  • 100 g leek;
  • 50 g of onions;
  • 1 lemon more;
  • 5 g of salt;
  • 5 g of sugar;
  • 200 ml of water;
  • 50 g butter;
  • 50 ml of vegetable oil;
  • white and red hot peppers to taste.

Cooking in steps;

  1. Chopped washed and peeled carrots in thin circles. You can do this with a shredder or food processor. Grind onions in half rings, and the bright part of leeks - rings.
  2. While other ingredients will be prepared, fry the onions and carrots in vegetable oil in a pan not covered by a lid;
  3. With a lemon, thinly remove the zest, like a peel from an apple, and chop with straws. Squeeze juice in a separate container. Chop the green part of the leek obliquely;
  4. Now add zest and lemon juice, a green portion of leek, salt, sugar, spices, butter and water to the carrot in a pan. Boil the contents of the pan without covering for 15-20 minutes;
  5. Put a pillow of carrots on a plate, on it a piece of fried red fish, which can be sprinkled on top with coarse salt or chopped dill.

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