Mastering fish flavours: A guide to perfect marinades
Many people simply rub fish with salt and coat it in breadcrumbs before frying. However, you'll achieve a superior result by taking a little more time to marinate the fillets. It requires minimal effort—primarily allowing the fish to absorb the flavours. You can prepare the marinade to pour over the fish in approximately 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 while on the plate will have a pleasant citrus flavour, but if you add it to the marinade, it will extract much more from the fish. 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 pairs well with a delicate citrus marinade. The best results are achieved by mixing olive oil with lemon juice and a hint of dry white wine. Fresh herbs such as rosemary, thyme, parsley, or dill are valuable additions.
Salmon or tuna has slightly different requirements. For pink meat, a marinade with white wine and lemon juice is effective, but you'll achieve 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 rich texture 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 neutralise amines, which cause unpleasant odours. The oxidising 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 intentional. 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 appetising.
The flavour of the wine is noteworthy. If you prefer more tangy notes, choose a 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
This marinade is ideal 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 using 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.
