Elevate your fish fry: The magic of citrus marinades
Many people simply rub fish with salt and coat it in breadcrumbs before frying. However, you'll achieve a much better result by spending a little more time marinating the fillets. This requires little effort—mainly allowing the fish to absorb the flavours. You can prepare the mixture to pour over the fish in 5 minutes.
Everyone knows that lemon enhances the taste of fish, but few people add it before frying the fillets. Fish sprinkled with lemon juice right on the plate will have a pleasant citrus flavour, but if you add it to the marinade, it will extract much more flavour from it. You'll need one more ingredient to soften the fibres and enrich the aroma with slightly fruity notes.
What marinade for cod, and what for salmon?
Fish with white meat goes well with a delicate citrus marinade. The best results are achieved by mixing olive oil with lemon juice and a bit of dry white wine. Fresh herbs such as rosemary, thyme, parsley, or dill are valuable additions.
Salmon or tuna have slightly different needs. For pink meat, a marinade with white wine and lemon juice also works, but you'll extract more depth by using a slightly sweeter lemon juice mixed with soy sauce. Drawing inspiration from Japanese cuisine, you can also try teriyaki sauce, which has a dense structure and sweet-salty flavour. It pairs excellently with baked or grilled tuna steaks.
Lemon – an indispensable ingredient in fish marinade
Lemon juice not only enhances the taste of fish and softens its fibres, but also affects the skin, making it crispier after frying. Citric acid also helps neutralize amines, which cause unpleasant odours. The oxidizing properties of lemon ensure that the meat retains a nice, white colour even after frying.
How does wine affect the fish meat?
Adding wine to the marinade is no coincidence. The acid present in the beverage helps break down the fish fibres, making the meat more tender and juicy. Additionally, wine inhibits bacterial growth, extending the freshness of the fillets. Both wine and lemon affect the colour of the meat, lightening it and making it look more appetizing.
The flavour of the wine is not insignificant. If you prefer more tangy notes, choose Riesling or Sauvignon Blanc. You'll achieve a more fruity taste by adding a bit of Pinot Grigio to the marinade.
Recipe for fish marinade
You can successfully use this marinade for preparing fried fish such as cod, trout, or halibut. It can also be used for oven-baked fish. Below are the proportions for two large fillets.
Ingredients for the marinade:
- 60 ml olive oil,
- 30 ml lemon juice,
- 30 ml dry white wine,
- 2 garlic cloves,
- 1/2 teaspoon salt,
- 1/2 teaspoon pepper,
- 1 teaspoon dried thyme.
Instructions:
- Crush the garlic through a press.
- Mix all the ingredients in a bowl.
- Pour over cleaned and dried portions of fish.
- Leave in the fridge for 2-4 hours.
- Coat the fish in flour and fry in a pan with heated fat.
