Breaded Pan-Fried Vendace
Incredibly tasty little fish in a golden, crispy coat! The breadcrumbs give the vendace a crunchy crust that seals all the flavor and aroma inside. You can buy breadcrumbs, but I make my own at home, keep a batch on hand, and use them as needed. This fish is so good—I really recommend giving it a try!
Varvara
Recipe author
Breaded Pan-Fried Vendace
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 42 %
16 g
Fats 18 %
7 g
Carbohydrates 39 %
15 g
184 kcal
GI:
0
/
0
/
100
- Scale the vendace, then slit the belly and remove the innards and the black membrane—clean that out thoroughly, or the fish will taste bitter. Remove the head along with the gills. 2. Rinse and pat the cleaned fish dry. Season inside and out with salt and pepper, rubbing it in well; you can also use a fish-seasoning blend. 3. Heat a skillet and add the vegetable oil. Dredge the vendace in breadcrumbs and fry on both sides until golden. Transfer to a paper towel to drain off the excess oil.
Caloric content of the products possible in the composition of the dish
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Pepper - 26 kcal/100g
- Breadcrumbs - 347 kcal/100g
- Vendace - 88 kcal/100g
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