Fish with gravy in a frying pan

Any fish is suitable for this dish, but it is advisable to take fish with fewer bones. For example, pink salmon, mackerel, cod, pollock, hake or putasu are well suited. I'm going to cook Hake fish this time. Hake is a marine fish and belongs to the cod family, so it does not have many bones.

And so let's start cooking:

1. We gut the hake, cut off the fins and rinse well under running water. Then we cut the fish into portions. We salt a little and set aside for a while about salting.

2. Meanwhile, we are preparing vegetables for gravy. Peel the carrots, wash them well and grate them on a coarse grater. Onions are also peeled from the husk, washed and diced.

3. Lightly roll the fish in flour (it took me about three tablespoons of flour) and fry in vegetable oil on both sides. We take out the fish on a plate (you can cover the plate with a paper towel beforehand to remove excess oil from the fish).

4. In the same oil in which the fish was fried, we begin to fry the onion.

5. Add grated carrots to the onion and continue to fry the vegetables.

6. Add one tablespoon of flour to the vegetables and continue to fry. The flour will make the gravy a little thicker. If you want liquid gravy, you can do without flour.

7. Then add two tablespoons of tomato paste and pour water, stirring the gravy continuously. About one glass of water, maybe a little more.

8. Add salt, sugar, black pepper and two tablespoons of white wine to the gravy (I have a white semi-sweet left from the holiday). It is not necessary to add wine, but with it the gravy turns out to be very fragrant with an original sweet and sour taste.

9. Return the fried fish to the pan with gravy and mix gently. Bring the gravy to a boil.

Before serving, sprinkle the fish with gravy with fresh herbs.

Bon appetit and culinary success!