Pike perch in flour in olive oil in a frying pan
Composition / ingredients
4
servings:
Cooking method
The first thing to do is to clean the fish and prepare the fillet pieces. The pike perch is cleaned easily: we cut off the head and fins, cut off the tail, cut the abdomen, carefully cut off the fillets. Rub the fish with spices, salt and pepper and set aside for 10-15 minutes. Break the eggs into a bowl, add a little spices there. Whisk until smooth. Then add about half a cup of boiled water and flour, beat again with a whisk until smooth.
Dip the pieces of fish in the prepared batter and immediately put them on a preheated frying pan. Fry in oil until a golden crust forms on one side. Then turn over and fry to a crust on the other side.
Walleye in batter is ready!
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Boiled walleye - 97 kcal/100g
- Pike perch - 89 kcal/100g
- Fresh pike perch - 84 kcal/100g
- Stuffed pike perch - 144 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Herb mixture - 259 kcal/100g
