Navaga recipe. Delicious fried navaga in a frying pan. A great everyday dish with a medium calorie content. Complement the taste of the fish with an exquisite sauce

Navaga is a surprisingly tasty fish, the fillet of which is considered low-calorie and dietary. And the options for dishes from it are striking in their diversity! So, navaga is fried, baked, stewed. And that's not all! Consider how to cook navaga deliciously in different ways.

Let's start with the question of how to cook navaga in a pan. It turns out juicy fish, fried in egg-flour batter. It can be cooked whole, and pre-cut into portions.

On a note! Fried navaga is also delicious cold. Moreover, the fish does not lose its beneficial properties when stored in the refrigerator. You just need to eat it within three days.

Compound:

• 2-3 pcs. saffron cod;
• sifted flour;
• 4-5 eggs;
• salt;
• refined vegetable oil;
• seasoning mix for fish

Cooking:

Attention! Experts say that navaga is useful for people with chronic joint diseases, as well as those prone to depression. It is also recommended to include this fish in the diet of those suffering from schizophrenia and those suffering from bipolar disorders.

Complement the taste of the fish with an exquisite sauce

Thinking about what you can cook from saffron cod? Roast it and serve with a delicious creamy sauce with wine and fennel. You will get a truly festive dish!

Compound:

• 0.5 kg of saffron cod;
• 100 g of sifted flour;
• salt;
• ground pepper;
• 0.2 kg fennel;
• 2-3 garlic cloves;
• 100 ml cream;
• 100 ml of dry white wine;
• egg;
• 1 st. l. softened butter;
• 100 ml vegetable or fish broth;
• greens;

Cooking:

On a note! How to cook navaga in a slow cooker? It can be stewed with vegetables or fried. Thus, you will save your time and energy too.

This recipe is just a godsend for busy hostesses! In just a few minutes you will cook a delicious fish. But for this you need a microwave.

Compound:

• 300 g of saffron cod;
• 2 tbsp. l. refined vegetable oils;
• salt;
• greens;
• 2-3 leaves of laurel;
• a blend of spices.

Cooking:

Fish baked with potatoes

And now let's look at how to cook saffron cod in the oven. And in order not to cook a side dish separately, bake it with potatoes.

Compound:

• 2-3 pcs. saffron cod;
• 3-4 pcs. potatoes;
• salt;
• dried rosemary;
• coriander;
• 1 st. l. refined vegetable oils.

Cooking:

Appetizing fish cakes with shrimps

You can fry delicious meatballs from navaga fillet. And the unusual and originality will be given to them by the shrimp, which we will add to the minced meat. This dish can also be served for the holidays.

Compound:

• 150 g of onion;
• 0.5 kg of minced fish;
• dill;
• 70 g baguette;
• 40 g cream with a high percentage of fat;
• 150 g shrimp;
• 2 eggs;
• sifted flour;
• salt;
• refined vegetable oil.

Cooking:

Navaga belongs to the cold-loving bottom cod fish, has a slightly dry, sweetish taste. If you fry navaga in a pan, you get a tasty, juicy, but hearty meal with a crispy crust. The vitamin and mineral composition of navaga will enrich and heal the body. Fried or boiled fish meat is white in color and can be easily separated from the bones.

Training

Fish from the cod family are not small-boned, most often sold frozen. Fresh saffron cod deteriorate in a short time. Defrost rules are important so as not to distort the taste of the fish. Navaga, which has thawed necessarily in room conditions, is immediately dismantled. It is more convenient to clean the navaga when it is without a head, after which the gills and tail are cut off. The scales are peeled off, the abdomen is gutted. The backbone is separated from the sirloin parts, you can not throw it away and the fish head, but subsequently cook an appetizing fish soup.

Defrosting with a microwave or in boiling water threatens with friability and excessive dryness of the meat, so experienced chefs do not thaw saffron cod in this way. It is ideal to leave the product in the bowl overnight.

Tip: To speed up thawing, the frozen navaga carcass is lightly salted and crushed with the help of hands.

Thawed sirloins are rinsed in cold water, dried, and they are cooked. When they start frying, a fish dish is often not salted, but the recipe options are very different.

With onion

To fry fish according to an onion recipe, you will need: a kilo of saffron cod, 125 grams of onion, a little salt, 190 grams of wheat flour, a pinch of fish seasoning and a few tablespoons of sunflower oil at the discretion.

The fish is washed with a brush, gutted, divided into portions. They are dipped in flour, turned over in it, placed in a container, salt and seasonings are sprinkled on top.

The peeled onion is chopped into half rings. Portioned parts of the fish should be fried in hot oil in a pan, turning on the stove to medium mode. Fry properly for 3 minutes. slices, then the onion is laid out on top, the food container is covered with a lid, five minutes of languishing is required, after which the saffron cod is turned over and fried. It turns out simple and tasty.

with fennel

In order to fry 550 grams of Far Eastern or Pacific fish, prepare the ingredients: 110 grams of flour, 55 milliliters of refined sunflower oil, spices to taste.

To prepare the sauce, you will need: 190 grams of fennel, a garlic clove, 90 milliliters of dry white wine, 100 milliliters of cream, 10 grams of butter, a chicken egg, some fresh herbs, 110 milliliters of broth.

Clean, dried and gutted fish is divided into portions. A dry mixture of flour and seasonings is prepared, the navaga is rolled in it and placed on a frying pan heated with melted butter. You need to fry the pieces on both sides until they become rosy.

A saucepan is taken, a piece of butter is melted. A handful of chopped fennel is poured into a container, it should not be fried for long, when the product becomes golden, white wine and warm broth are poured in, the composition is stewed for several minutes in a low mode. Then it is crushed with a press and garlic is added. The egg is mixed with cream, while whipped, the mixture is poured into the sauce. Seasonings are poured on their viewing, chopped greens are thrown, and the stewpan is removed from the stove.

The fried navaga is laid out on a dish, fragrant hot sauce is poured on top in a large volume. You can eat food with a vegetable mix.

in flour

The recipe for saffron cod in flour is simple and quick (the whole process will take about half an hour). Ingredients: 800 grams of fish, 5 large spoons of flour, 4 eggs, a teaspoon of salt, 80 ml. sunflower oil.

The prepared carcass is divided into pieces with a knife, the weight of each should be within 100 or 150 g. A deep plate is taken, in which the flour is combined with salt. In the second plate there will be testicles, carefully stirring them with help, get a lezon.

Before frying the fish, the saffron cod is breaded on each side with flour, after which it is rolled in a lezon, the excess is allowed to drain into a container. Pieces are breaded a second time. After that, dip them again in beaten eggs. The third time is flour breading.

Pieces of Pacific or Far Eastern delicacies should be placed in a frying pan well heated with vegetable oil on medium heat. It is required to fry four sides of each piece until a golden crust appears, but in order not to overdry the product, no more than 10 or 15 minutes.

With vegetables

If you fry a fish delicacy with the addition of vegetables, then saffron cod cooked in a pan cannot be considered high-calorie, there are only 70 of them in a hundred grams of fish, such a dish is considered a light dinner.

The most beneficial and minimum calories from saffron cod will be if you fry the fillet without using flour, or when corn is used instead of wheat.

To fry a couple of fish, you will additionally need: 2 or 3 onions, a couple of tomatoes, carrots, a bunch of cilantro, 3 or 4 large tablespoons of olive oil, 30 grams of parmesan, a little salt and pepper.

The frozen product is salted, peppered, and thawed in the room. Oil is heated in a Teflon pan. The fish, cut into medium-sized pieces, is laid out, it needs to be warmed up for 10 minutes, carefully turning over with a silicone spatula. Navaga removed from the pan should lie down for some time in a closed saucepan.

Tomatoes are poured over with boiling water, after which the skin is removed from them. Onion half rings and coarsely grated carrots should be fried for 5 minutes, adding tomato cubes, simmer for 8 minutes, then heat together with the fish over low heat for another 5 minutes. The food on the plate is sprinkled with parmesan and cilantro.

Navaga is fried in the oven for 25 minutes. at 200 °, oven-fried fish is excellent in taste and crispy.

Garnish

You can eat fish as a snack. Navaga is also eaten with mashed potatoes, fried potatoes, and vegetables. Buckwheat or barley porridge can be served together. Meat can be sprinkled with grated cheese.

Navaga in milk sauce

In the Mediterranean countries, this dish is prepared with a touch of Madeira.

Ingredients:

200-250 g navaga fillet

bunch of parsley

0.5 bulbs

80-100 g fresh champignons or porcini mushrooms

30-50 g canned or fresh crabs

1 st. Madeira spoon

5-6 small potatoes for garnish

salt pepper

2-3 tbsp. spoons of cream

How to cook navaga in milk sauce:

Just boil the navaga fillet in water with the addition of onions and parsley until tender. Usually it is 10-12 minutes. Separately, boil or bake the potatoes, as you like.

Boil the broth remaining from the fish over a high-power fire until it is reduced by three times in volume. After that, add salt, pepper, cream and chopped mushrooms with crab meat to it.

Simmer the sauce for another 6-8 minutes. Then pour them over the fish, which should be served immediately with the side dish.

Salad with navaga and fresh cucumbers

Ingredients:

400-500 g fish fillet

2-3 fresh cucumbers

1 pickle

2-3 tablespoons low-fat yogurt, yogurt or other dressing

fresh herbs (green onions, parsley and dill are suitable)

How to cook navaga salad with cucumbers:

Cut the navaga fillet into small pieces, then fry them in a frying pan with a small amount of vegetable oil. Cucumbers (both fresh and salted) cut into cubes, and finely chop the greens.

Mix all the products in one bowl, then season them and mix thoroughly. You can not add salt to this salad.

Fish with young eggplant

Ingredients:

500 g navaga fillet

2 medium sized eggplants

1 st. tablespoons whole wheat flour

2 tbsp. tablespoons of vegetable oil

a third of a glass of pomegranate juice

a sprig of savory, the same amount of basil, a bunch of parsley

0.5 cup pomegranate seeds

a bunch of green onions

some salt

How to cook fish with eggplant:

Cut the eggplant into thin rings, and boil lightly salted water in a saucepan, then cook the vegetables for 2-3 minutes. After that, take out the eggplant slices, let them cool slightly, then remove all moisture from the vegetables.

To do this, use the following technology - put the pieces on the board, put another on top and place a load of 2-3 kilograms on top. Thus, the eggplants will be pressed, and the moisture will flow out of them.

Then lightly fry the pieces in oil and set aside. Cut the fillet into pieces, salt and roll in flour, also fry in a small amount of oil.

After that, put pieces of navaga on a large flat dish, eggplants on top, pour juice over them, sprinkle with chopped herbs on top and sprinkle with pomegranate seeds. This dish will be very refined and will surprise your family or guests.

Fish is an amazingly healthy food product. She is advised to include in the diet of young children, debilitated and elderly people, representatives of both sexes. Such food is easily and quickly digested, saturates cells and tissues with vitamins, minerals and healthy fats. One of the most useful and delicious varieties is navaga fish, the benefits and harms of which, as well as the nutritional value and its preparation, we will now consider.

Benefits of Navaga

Navaga is a medium-sized marine coastal fish, which is a representative of the cod family. It lives in the northern and Far Eastern seas. Such a fish is considered dietary - it contains no more than four percent fat. It is a source of B vitamins, ascorbic acid, PP, D and A. Navaga also saturates the body with sodium, phosphorus, potassium, calcium, iodine and iron. It contains a certain amount of sulfur, manganese and other useful particles.

Navaga contains a lot of selenium, which is necessary to strengthen the immune system and the nervous system. It benefits vision and maintains healthy skin. Such fish helps the proper functioning of the thyroid gland and the prevention of diseases of this organ, maintains the normal state of a healthy skeletal system. Navaga contains antioxidants that prevent cancer and slow down the aging process of cells. It is rich in folic acid, which is important for blood health and for the full development of the fetus in pregnant women.

Navaga has in its composition quite a lot, which are useful for the heart and blood vessels. Such substances prevent atherosclerosis and help eliminate it, have antihistamine and anti-inflammatory properties.

There is evidence that the consumption of navaga helps to improve the condition of patients with chronic joint ailments, including rheumatoid arthritis. Its beneficial components help to cope with depressive conditions. Navaga is also worth eating for bipolar disorders and schizophrenia.

Some scientists claim that the anti-inflammatory qualities of such fish help protect against and reduce the likelihood of skin cancer.

For the prevention of various types of cancer, marine fish is advised to eat two to three times a week. Such inclusion in the diet will also help to avoid migraines and sharp fluctuations in blood pressure.

How nutritious is Navaga, what is the calorie content of fish?

Navaga is a dietary low-calorie fish. One hundred grams of such a product is a source of seventy-three kilocalories.

Does Navaga have contraindications, is harm from fish possible?

Such a fish is practically not capable of harming the body, because scientists say that it is not able to accumulate mercury and other pollutants in itself.

However, sometimes navaga can cause allergic reactions, which is a contraindication to its consumption. Incorrectly cooked or improperly stored fish can also cause harm.

Navaga - cooking recipes

You can cook various delicious dishes from navaga. Most often it is fried or baked in the oven. Navaga can also be used to make soups, rich fish soup. They cook pies and other pastries with it. Navaga is also great for marinating, creating casseroles and fish salads.

To make the fish really tasty, it is desirable to cut it in a semi-frozen state. At the same time, the skin is completely removed from the Far Eastern saffron cod.

How to cook navaga in a pan?

You can simply fry navaga in a pan. To do this, wash and dry the cleaned fish, and then roll in flour.

Heat vegetable oil in a frying pan, put saffron cod into it. Fry on both sides over low heat, without covering with a lid. Then pour some water into the pan, cover with a lid and cook for another ten minutes, periodically turning the fish.

Navaga fish stewed in a pan

To prepare such a dish, it is worth preparing two kilograms of fish, four medium onions, three carrots, half a glass of sour cream, some flour, salt, ground black pepper and dried parsley.

Clean and wash the saffron cod. Cut it into bite-sized pieces. Salt the fish inside as well as outside. Then sprinkle it with pepper and leave for about half an hour.

Pour the vegetable oil into a fairly deep skillet. Heat it up well and fry the fish in it, rolling it with flour, on all sides.

Cut the onion into quarters, and grate the carrots on a coarse grater. Pass the vegetables in vegetable oil until half cooked. Put the prepared vegetables in a free container. In another bowl, mix sour cream, flour and parsley. Salt and dilute with a little water.

Place the saffron cod tightly in the pan on top of the vegetables, and place another layer of vegetables on top. Pour the fish with sour cream sauce, cover with a lid, and simmer over low heat until tender.

Navaga fish in a slow cooker (recipes):

Navaga soup in a slow cooker

To prepare such a delicious dish, you need to prepare eight hundred grams of saffron cod, an onion head, a medium carrot and some water. In addition, use one or two eggs, one hundred grams of sour cream, some salt, celery root and dill.

First of all, clean, wash and chop the onion, carrot and celery root. Put them in a multicooker bowl and pour one and a half liters of water. Set the "baking" mode.

After the water boils, dip the navaga (peeled and cut in portions), as well as peppercorns, spices and bay leaves into it. Cook in the slow cooker for six minutes.

Then turn off the program, remove the fish from the multicooker. Separate the fish meat from the bones, and strain the broth.

Chop the boiled egg smaller, combine with sour cream, as well as finely chopped dill. Pour these ingredients into the soup with saffron cod. Stand for five minutes and serve.

How to fry navaga in a slow cooker?

For this option of cooking navaga, you need to prepare half a kilogram of navaga, one medium carrot, one onion, a certain amount of salt, spices and vegetable oil.

Clean the fish, remove the head and fins from it, remove the insides and cut into portions. Salt the saffron cod, sprinkle it with spices and refrigerate for half an hour.

Grate the carrots on a small grater, cut the onion into smaller pieces.

Lubricate the multicooker bowl with oil, put vegetables and fish in it. Set the “frying” mode for twenty minutes, and after ten minutes, turn the pieces of fish over.

Navaga fish in the oven in foil

To prepare such a dish, you need to prepare six hundred to seven hundred grams of fish, three potatoes, two hundred and fifty grams of mushrooms (champignons or oyster mushrooms), one medium onion, some lemon juice and soy sauce. Also use salt, pepper and fish spices to taste.

Mix soy sauce with lemon juice and spices to taste. Marinate the fish in this mixture. During this time, fry the onion and mushrooms separately. Then peel the potatoes in thin slices. Lubricate a sheet of foil with vegetable oil, put a layer of potatoes on top. Arrange the mushrooms on top, and then the fish, removing excess marinade from it. Next, lay out a layer of fried onions.

Pinch the foil carefully to get a tightly covered bag without holes (no holes or crevices). Send the fish to the oven, heated to one hundred and eighty degrees, for half an hour to forty minutes. Then open the foil on top and leave the dish in the oven for another five minutes so that an attractive crust forms on it.

Alternative treatment of rheumatoid arthritis

Navaga is an excellent fish that should be included in the diet of patients with rheumatoid arthritis. Such patients should pay attention to the recipes of traditional medicine.

So healers advise to treat rheumatoid arthritis using surprisingly useful coniferous balm. To prepare it, you need to use forty grams of pine twigs, a couple of tablespoons of rose hips, a tablespoon of chopped onion husks, and one medium-sized chopped garlic clove. Pour the prepared components with a couple of liters of water and boil for half an hour. Infuse the decoction for a day in a fairly warm place, then strain and take in small portions, without reference to the time of the meal. You can drink no more than a liter of such a drink per day. Coniferous balm perfectly reduces inflammation and relieves pain.

You can relieve inflammation of the compounds in rheumatoid arthritis with a decoction prepared from laurel leaves. Brew one tablespoon of chopped vegetable raw materials with a glass of boiling water. Boil the medicine for ten minutes, then pour into a thermos and leave for six to eight hours to infuse (overnight). In the morning, strain the healing infusion and take it in a third of a glass three times a day, about half an hour before a meal. The duration of such therapy is two weeks.

When treating rheumatoid arthritis, you can also prepare a homemade liquid ointment. To do this, combine one fresh yolk with a teaspoon of turpentine and the same amount of apple cider vinegar. Use the resulting mixture for rubbing into the affected area immediately before a night's rest.

Navaga is a very useful fish that will definitely find a place in your diet. Such a product will be an excellent find for patients with articular diseases.

Most often, fish of the cod family is sold frozen, already peeled. Cut off the fins and tail with scissors. We remove the black film from the abdomen of the saffron cod. ( photo 1).

We wash and dry the fish (800 grams). Small saffron cod can be fried whole. Large fish must be cut into pieces of approximately 100 - 150 grams.

Pour into a deep plate 5 tbsp. tablespoons of flour, add 1 teaspoon of salt to it.

Beat the eggs (4 pcs.) into the second plate. You do not need to beat the eggs, just stir them with a fork, we get a lezon.

Breaded saffron cod in flour on all sides.

Dip the fish in ice cream. Hold the fish on the weight so that the excess drains from it into a plate.

Then we dip the saffron cod in the lezon again.

Once again, coat the fish in flour. In total, navaga must be breaded in flour - 3 times, and dipped in eggs - 2 times.

Pour 80 grams of vegetable oil into the pan, turn on medium heat. We put the navaga in the pan and fry it on four sides until golden brown.

In about 10 - 15 minutes, the fish will have time to fry well inside.

Navaga fried in a pan - ready!

Enjoy your meal!