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What to Garnish with Fried Fish?

Nadia Galinova
Translated by
Nadia Galinova
What to Garnish with Fried Fish?

It is well known how healthy the consumption of fish and fish products are, especially for adolescents. In our desire to add variety to the fried fish garnish, we think about what is appropriate for it.

First, we need to know which fish species are suitable for frying.

As a result of my research I will give synthesized information about some of the more popular fish. From the freshwater fish, suitable ones for frying are trout, salmon, grass carp, perch. From the sea fish, suitable ones are sea trout, sea bass, cod, shark, swordfish, herring, sardines, horse mackerel, garfish, catfish, hake.

They are all characterized by softer connective tissue and fragile and soft muscle tissue.

In addition to the classic garnish of french fries or sauteed potatoes, sprinkled with boiling butter, finely chopped parsley and lemon slices, very suitable for fish garnish are peas, drizzled with butter and the peas be placed in the place and then the fried fish on top of them.

A very tasty side dish are mushrooms, which are stewed whole. Lemon acid can be replaced with slices of pickles, to make the children happy. When the season allows, fresh vegetable salads of leafy vegetables, tomatoes, cabbage and carrots, stewed green beans, roasted peppers are preferable as a supplement to fried fish.

A slice of white cheese is a good option or hard-boiled egg, cut in half and a few olives.

Rice garnish is suitable for fried fish, pastry garnishes (small pasta), homemade thick tomato sauce or roasted tomatoes with butter.

A fun addition are fried triangles of bread, the crust of which are cut off in advance. They are also suitable when we offer fish sauces for garnish with fried fish. Sauces help us achieve a variety of appearance, aroma and taste for the same type of fish.

Highly recommended for use in fish consumption is the Tartar sauce. It is categorized in the culinary world to the group of cold sauces. To 400 grams of mayonnaise add one pickle and half an onion (finely chopped or grated). Add two boiled and mashed yolks. Mix with half a bunch of chopped parsley and the juice of one lemon. Mix everything well and sprinkle with ground black pepper. Serve it cold.

Another suitable fish sauce is Anchovy sauce. It belongs to the group of hot sauces and is prepared from basic light fish sauce: 500 g of fish broth, 50 g of flour; 25 g butter.

Fry the flour in the melted butter and pour half of the broth, by stirring at all times. After 10 minutes, add the rest of the broth and boil for another 20 minutes, then strain. In the prepared light sauce add 50 g butter, 2 pcs. anchovy fillets and 2 pcs. yolks. The mixture is beaten with a blender and served warm.

Studies show that a portion of fish, even fried, has fewer calories and unhealthy fats than a burger.

Always prefer fish over sandwiches and burgers.

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