Tench has a wide distribution, is very unpretentious to the conditions, and is found in most standing reservoirs or rivers with slow currents. Despite this, you rarely see it among fishermen's catch. This is due to the fact that its lifestyle is very different from most carp fish. Meanwhile, it is very tasty, with tender meat, and there are very few bones in it.

This beauty has a color from green-silver to dark brown. It got its name due to its ability to change color after being taken out of water. It looks like it's really faded. This fish has very small scales, covered with a layer of mucus on top.
In addition to good taste, meat contains many vitamins and microelements. Phosphorus, iodine, zinc, sodium, manganese and many other elements necessary for the human body are contained in it. The low carbohydrate content makes fish very useful for athletes and people watching their weight. It’s not for nothing that they say that tench is the king’s fish.

Getting rid of a specific odor

The molt spends most of its time in dense thickets of aquatic vegetation. This is probably what influenced the specific smell, which may be more or less, depending on the body of water. Indeed, tench often smells like mud, which not everyone will like. In order to get rid of the herbal smell, you can soak the fish carcasses for several hours in clean water with a few slices of lemon. You can simply use various additives, such as onions, dill, and ready-made seasonings. For example, fish fried with spices leaves virtually no unpleasant odors. Therefore, this method is suitable for people who do not want to perform unnecessary actions or simply do not have time for it.

Do you need to clean the line and how to do it?

There is no clear opinion about this. If you cook in the oven, the small scales are baked and become almost invisible. The same can be said about fried tench. But to prepare fish soup, for example, it is advisable to clean the fish. In addition, in any case, it is necessary to remove the mucus, which protects the tench from various diseases. To do this, you can douse the carcass a little with hot water; after this procedure, the mucus will instantly crumple, which will make the work easier.

It is very convenient to clean tenches using an ordinary vegetable grater.

How to fry tench in a frying pan

Perhaps the easiest and fastest way to cook tench is to fry it in a frying pan. Remove the mucus, rip open the belly, remove the entrails, cut into steaks, salt and roll in flour. Pour a sufficient amount of vegetable oil into the frying pan and heat it up. The oil should be hot enough so that when you place the fish pieces in the pan, you can see a boil. The amount of oil should be such that it covers the fish by about half. Fry for a short time (the time depends on the temperature, size of the pieces, amount of oil), then turn over to the other side and fry it. That's it, the dish is ready.

You can add chopped onion and pepper to the fish, but this is a matter of taste. My opinion is that the more additional spices, the less real flavor of the tench itself remains.

Carefully clean the carcasses, cut off the heads and gut them. Remove the intestines carefully; if the gall bladder ruptures, the fish will begin to taste bitter.

Rub the cut carcasses with salt, sprinkle with black pepper and place in a frying pan. Fry for 10-15 minutes over low heat, don’t forget to turn them over. If the stove is electric, then set the average power.

Coat the lines with a layer of sour cream and sprinkle with a pinch of fresh herbs. Cover with a lid and simmer over low heat until fully cooked.

If desired, the finished fish can be decorated with olives. Fried tench turns out very tasty. Tender, fatty meat and a small number of bones, this dish is perfect for almost any side dish. Black pepper will add spiciness, and sour cream will add juiciness and excellent flavor.

How to cook tench in the oven by adding sour cream

We process tench carcasses in the same way as for frying. We remove the scales (for an amateur), gut them, cut off the heads, fins and tail. If there is enough free space on the baking sheet, you can bake the tench with its head.

Coat the belly with sour cream on all sides.

Sprinkle with salt with the expectation that when it is absorbed, the fish will not turn out over-salted or under-salted. Add pepper or prepared seasoning to taste on top. Let the carcasses marinate for one to two hours.

Place the baking sheet in the preheated oven. The temperature is needed within 170-200 degrees. Ideally, an electric oven with heating from below and from above is suitable. This allows the dish to bake more evenly and without burning. It should take about one hour to prepare. The time depends on the weight of the carcasses, the temperature and the oven itself. A sign of readiness will be the color of the fish, it will darken a little or be golden.

“You can place slices of chopped potatoes with onion rings on a baking sheet and place it all in an even layer with the fish. The end result will be an amazing, juicy, ready-made dish with a side dish!”

Oven-cooked food is healthier than fried food, as it contains much less cholesterol, which is very harmful for people with vascular problems. You can eat such fish at least every day, with the exception of individual intolerance.

Lenok fish (Siberian trout) of the Salmon genus is found in fast rivers. Its habitat is from Sakhalinsk to the Urals. It is very similar to salmon and whitefish: the fish has a ridged body, a small mouth with sharp teeth. This is a strong predator that feeds on inhabitants of lake and river environments, often reaching 8 kg. Its color depends on its habitat, most often its body color is light brown, in rare cases it is black.

The meat of the freshwater inhabitant is tender and juicy; lenok makes excellent delicacies. There are many original recipes, for example, at Khubsugol they smoke it, dry it, cook fish soup and fry it. This tender and juicy fish makes delicious soups and soufflés. But first, the lenok fish is processed, gutted and thoroughly washed. Siberian trout is good in any variation. Let's look at some amazing recipes from the predatory aquatic fauna.

Lightly salted Lenok

Product composition:

  • trout (1 kg);
  • two onions;
  • and salt (to taste).

For this recipe you will need fresh fish - gut it, do not touch the gills and scales. Cut into small pieces, add spices and finely chopped onion. Let it marinate for an hour. If you like it saltier, then increase the amount of salt and soaking time. The result is a wonderful cold appetizer.

Lenok fish with vegetables

Product composition:

  • 1 kg of Siberian trout;
  • carrot;
  • bell pepper;
  • garlic (3 cloves);
  • butter (50 g);
  • mayonnaise or sour cream (100 ml);
  • spices to taste.

Gut the lenok fish, rinse, cut into portions, salt and pepper. You can add lemon juice (optional). Sauté the onion until golden brown, add grated carrots and squeezed garlic.

Cover a baking sheet with foil, grease with oil, lay out pieces of fish, cover with a vegetable coat on top and cover with mayonnaise. Preheat the oven to 150 o C and bake for half an hour.

Stewed lenok

The fish, the recipes for which are so varied, turns out amazingly tasty and tender when stewed.

Ingredients:

  • 500 g fish;
  • beer (50 g);
  • vegetable oil (20 g);
  • raisins (30 g);
  • vinegar (5 g);
  • (5 g);
  • salt, black pepper and a bunch of parsley.

Cut the lenka into portions, sprinkle with salt, pepper, pour over vinegar and leave in the cold for half an hour. Next, add lemon zest, raisins, beer and vegetable oil. Simmer covered for 10 minutes. Serve with chopped parsley.

Boiled fish lenok

Compound:

  • 300 g fresh trout;
  • carrots, onions;
  • water (glass);
  • peppercorns (30 g);
  • a little vinegar;
  • a couple of bay leaves and a pinch of salt.

Gut it, cut it into pieces, put it in a deep pan and fill it with hot water. Send all the above ingredients there, washed and chopped. Close the lid and cook for no more than 10 minutes. Serve with potatoes and fresh vegetable salad.

Recipe with almonds and red wine

Ingredients:

  • lenok fish (400 g);
  • red wine (50 m);
  • butter (50 g);
  • lemon juice (20 g);
  • almonds (50 g);
  • a bunch of dill, spices to taste.

Saute chopped almonds in butter, add spices, wine and lemon juice and simmer for 2 minutes. Add fish pieces to the nut mixture and simmer for another 10 minutes. When serving, sprinkle with dill. An original dish with a spicy taste will be a bright addition to any table.

Lenok (uskuch or Siberian trout) is a fish of the salmon family that lives in the cold water of rivers and mountain lakes of Siberia, Kazakhstan, the Far East, Mongolia and China. The desired catch of every fisherman. He is cunning, capricious and demanding of bait, so it is not so easy to catch him. If fishing luck has given you lenka, do not rush to cook the fish soup. Try frying it in a frying pan.

You can try to do this over a fire, but it will be difficult to achieve the necessary even heat. Cooking over an open fire is the domain of camp kitchen aces. For the rest, a mobile travel stove of any design will be useful.

Almost any fish can be deliciously fried. The main condition is that it must be fresh. Freshly caught lenok prepared in this way is simply excellent.

Ingredients for 3 servings (or two very hungry travelers):

  • one lenok weighing 1 kg;
  • a little flour (to bread the fish);
  • several tbsp. l. vegetable oil for frying;
  • salt and pepper to taste.
We clean the fish from scales, remove the gills and gut it. Cut into small pieces.


Rub the pieces with salt and pepper. Bread each one in flour. Heat the oil in a frying pan. Shake off excess flour from the fish. Place the pieces in a frying pan and fry them on all sides over medium heat.


Use immediately before the fish cools in the wind. No side dishes are required - fried lenok is self-sufficient and fabulously tasty.

This is a beautiful freshwater fish, rich in nutrients. Its meat contains iodine, copper, zinc, sodium, potassium, fluorine, chromium, manganese, phosphorus. It is also rich in vitamins: , .

There are only 40 kcal in 100 grams of meat, and everything is available. Fat content – ​​1.8 g, carbohydrates – 1 g

The most delicious fish is considered to be caught towards the end of April or at the beginning of May. It can be baked, stewed, fried. Housewives loved it for its lack of bones and tender meat. Typically, tench does not have an unpleasant odor. If it does exist, soaking it in water and salt solves this problem.

Interestingly, tench, if caught from water, changes color. It becomes covered with dark spots. This happens due to the layer of mucus covering it. When exposed to air, the mucus darkens and then falls off, leaving yellow marks. Hence, apparently, the corresponding name - it sheds :)

How to cut

There is a good video instruction + I wrote the essence under it in text :)

To easily clean this fish, rinse it thoroughly and pour boiling water over it. Then the mucus coagulates and comes off easily. Rinse thoroughly again. Then remove scales from the tail to the head. This can be done using a metal sponge or a regular knife.

Do you know the secret to cleaning tench from scales? A fine grater with sharp teeth removes scales quickly and easily

Then rip open the belly and remove the entrails. This must be done carefully so as not to rupture the gallbladder, otherwise the meat will taste bitter. Cut off the gills. You can leave the head.

Before cooking, fish can be marinated in lemon juice or rubbed with spices.

How to fry tench in a frying pan

Frying in a pan is the easiest way to cook. If you don’t have much time, but you want something special, fry the tench. There are many interesting recipes, no matter what you use, it will be very tasty. I’ll tell you about the fastest and most delicious ones :)

The frying pan needs to be well heated with vegetable oil. Fry the tench over high heat on one side for about five minutes. Turn over and fry for the same amount of time on the other side. Then reduce the heat slightly to medium and fry until a crust forms.

Tench has a very delicate taste, so choose the simplest methods for preparing it. This way you won’t overpower the taste of the meat.

Fried tench with onions in flour

To prepare this dish, you will need:

  • fish;
  • onion;
  • carrot;
  • wheat or corn flour;
  • spices.

Cut clean fish into pieces, rub with salt and pepper. Pour flour into a deep plate. You can use both wheat and corn flour. Dredge the pieces in flour. If the fish is small, you can throw it in a regular plastic bag along with flour and spices. Tie the bag and shake it well.

Place the breaded pieces on a preheated frying pan. Fry for about three minutes on one side over high heat. A golden crust should form. Turn the fish over to the other side and reduce the heat. Fry until done.

Cut the onion into half rings and grate the carrots. Add to fish and fry for up to 5 minutes. Add a little water and simmer until the vegetables are ready. You can add herbs after you turn off the gas. After a few minutes the dish can be served.

Fried tench in sour cream

Such a delicious dish as tench with sour cream can be prepared even for a festive dinner. To do this, take;

  • fish;
  • sour cream;
  • flour;
  • greenery;
  • butter;
  • salt pepper.

Cut the prepared fish and add salt. Let it sit for 15 minutes. Melt the butter in a frying pan. Dilute a little flour with water, add a spoonful of sour cream, salt and pepper to the mixture. Pour the resulting sauce into a hot frying pan. Stir until it thickens.

When the sauce boils, add the pre-prepared fish to it. Simmer over low heat. The dish will be ready in 20-30 minutes. Turn off the gas and sprinkle the dish with finely chopped herbs.

Tench in batter

This is an easy way to quickly cook fish. In batter, tench meat will retain its juiciness and delicate taste as much as possible. For this dish you need:

  • fish;
  • salt pepper;
  • a couple of eggs;
  • flour;
  • mineral water.

Chop the prepared fish, add salt and pepper. Leave to soak, and in the meantime heat a frying pan with vegetable oil.

For the batter, break a couple of eggs and add spices. Beat with a fork. If you add 50 ml of carbonated mineral water, the batter will be more fluffy and airy.

Pour flour into a plate. Dip the tench pieces first in flour and then in beaten egg. Then dip in flour again and place in a heated frying pan. Fry on both sides for a couple of minutes until a golden crust forms. The dish is ready. To do everything correctly, I suggest watching the video.

In lemon-celery sauce

To prepare such a delicious dish you will need the following ingredients:

  • tench;
  • lemon;
  • celery root;
  • curry;
  • ground paprika;
  • sea ​​salt;
  • dill seed

Wash the fish and cut it. Grind the celery root and place in a bowl. Add curry, dill seed, lemon, paprika, sea salt to it. Add some water. To stir thoroughly. Rub the resulting mixture onto the pieces of meat and leave to marinate for an hour.

Then heat a frying pan with olive oil. Remove the pieces from the marinade and place in the pan. Fry on both sides for 10 minutes until done. Pour the remaining marinade over the finished fish. Cover with a lid and simmer for about 15 minutes. After 10 minutes, remove the lid so that excess liquid can evaporate. Ready.

What to serve with

Tench, like many other fish, goes best with rice, potatoes, and vegetables. Vegetables can be made into a fresh salad or stewed or baked. The taste of this fish is in harmony with cheese, mushrooms, tomatoes or dry white wine. Choose spices to your taste. But it is better not to use those that have a pronounced aroma, so as not to overwhelm the taste of the meat.

Do you often cook tench, what are your favorite recipes? If you liked my options, click on the social buttons and share with others. I will be very happy. Bye everyone.

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Tench in a frying pan

Tench is an unpretentious fish, it lives in any reservoir with stagnant water, and, partly due to this, the skin of the tench is covered with a dense layer of mucus. This often scares away cooks, because because of the mucus, it seems that tench meat will be slippery and tasteless, which is fundamentally wrong: it is difficult to find fish as tasty and at the same time quite meaty as tench. Let's prepare it in the simplest way - in a frying pan. But let’s take the original recipes, which allow you to turn an ordinary tench into a decoration for a feast.

Tench in a frying pan: a simple recipe and a couple of tricks

There are many ways to cook tench in a frying pan: you can simmer, stew, bake under a lid, or simply fry it. The last method is the fastest, but also the most delicious. It requires a minimum amount of ingredients, a good frying pan with a thick bottom, and literally 20-25 minutes of time. Let's take three people:

  • tench carcass - 1 piece weighing approximately 1 kilogram,
  • flour - ½ cup (about 100 grams),
  • salt - 1 teaspoon,
  • sugar or powdered sugar - ½ teaspoon,
  • black pepper - 1 teaspoon,
  • lemon or lime - 1 piece,
  • vegetable oil for frying - 2-3 tablespoons,
  • greens for serving.

The fish must, of course, be cleaned. First of all, scald the tench with boiling water and remove the coagulated mucus with a regular kitchen sponge. After this, the fish should be washed alternately in boiling water and cold water. But there is no need to remove the scales: the tench’s scales are soft and almost transparent, and will not interfere with frying. We cut off the head and tail of the fish, make an incision on the abdomen to the anus and remove the entrails. Remove the fins. At this point, the preparation of tench for frying can be considered almost complete - all that remains is to cut it into portions. We cut across the ridge, 2.5-3 centimeters thick.

In a separate container, mix salt, sugar and black pepper. Rub each piece of fish with the resulting mixture and place on a plate. We send it to marinate for 10 minutes in the refrigerator - this is just enough time to look at the website and read interesting articles about methods of catching tench.

Place the frying pan over medium heat and pour oil into it. The frying pan must have a thick bottom, otherwise the fish in it will stick to the bottom. While the oil is heating, roll each piece of tench in flour. When the oil starts to smoke, place them in the pan. How long to fry fish? For tench, 5-7 minutes on one side will be enough, and a little less, about 3-5 minutes on the other - this way the fish will acquire a golden hue, will be fried from the inside, but will remain soft and juicy. By the way, due to the fact that we left the scales on the fish intact, as well as due to the sugar-salted marinade and flour, this version of tench in a frying pan ends up with a very appetizing crispy crust! The fish should be served after sprinkling with lemon juice and garnishing with sprigs of herbs.

Tench in a frying pan, oriental style

To surprise guests and household members with a delicious tench dish, you won’t need much:

  • Tench fillet - 0.5-0.7 kilograms,
  • soy sauce - 1 tablespoon,
  • fresh ginger - a piece, about 1 centimeter,
  • honey - 1 teaspoon,
  • sesame oil - 1 teaspoon,
  • strong wine (sherry, Marsala or port) - 2 tablespoons,
  • salt,
  • sesame seed.

Before cooking tench in a frying pan in an oriental manner, the fish must be marinated. The oriental style marinade is very simple: mix soy sauce, honey, wine and grated ginger (it can be replaced with dried). Cut the prepared tench fillet into portions, add salt, place in a plate and pour marinade over it. Let the fish sit for two hours, then heat the frying pan and pour sesame oil into it - it gives a very bright aroma that distinguishes Chinese and Korean dishes. If you don’t have sesame oil, regular sunflower oil will also work—the dish just won’t have as rich a taste. Roll each piece of fish in sesame seeds and place in a frying pan. The color of the breading will tell you how long to fry the fish - as soon as the sesame seeds begin to darken, turn the pieces over. Place the finished tench on a plate and serve with soy sauce and fresh vegetables.

And if you want to know other recipes for tench dishes, take a look at the section - there are many interesting culinary finds for real fishermen, for example: or.