FIELD: food industry.SUBSTANCE: present invention relates to the technology of preserved second-course lunches production. One describes a method for production of preserves "Marinated fried fish" the method envisages recipe components preparation, carrots, parsley roots and leek cutting and sauteing in vegetable oil, spring onion cutting and freezing, the listed components mixing with tomato paste, acetic acid, sugar, culinary salt, calcium acetate, allspice, cloves, cinnamon and laurel leaf, muksun cutting, mealing in wheat flour and frying in vegetable oil, muksun fillet, the produced mixture and fish broth packing, sealing and sterilisation one uses in the mixture composition ground pumpkin seeds extraction cake that is preliminarily poured with fish broth and maintained for swelling the components are used at the following expenditure ratio, weight parts: muksun fillet - 556.3 vegetable oil - 78.1 carrots - 192-196.9 parsley roots - 29.2-29.7 leek - 137.1-138.9 spring onion - 68.8 wheat flour - 31.3, pumpkin seeds extraction cake - 17, tomato paste in conversion to 30% dry substances content - 46.9, acetic acid in conversion to 80% concentration - 1.76, sugar - 16.4, culinary salt - 12, calcium acetate - 0.19 allspice - 0.23, cloves - 0.47, cinnamon - 0.47, laurel leaf - 0.09, fish broth till the target product yield is equal to 1000.EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.Настоящее изобретение относится к технологии производства консервированных вторых обеденных блюд. Описан способ получения консервов "Жареная рыба под маринадом", предусматривающий подготовку рецептурных компонентов, резку и пассерование в растительном масле моркови, корня петрушки и лука-порея, резку и замораживание зеленого лука, смешивание перечисленных компонентов с томатной пастой, уксусной кислотой, сахаром, поваренной солью, ацетатом кальция, перцем душистым, гвоздикой, корицей и лавровым листом, резку, панирование в пшеничной муке
