Pelengas in a frying pan
Composition / ingredients
2
servings:
Cooking method
1. The pelengas is cleaned of scales, gutted, then cut off the fins, tail and head.
2. We cut the carcass into steaks, rinse it under running water, dry it with paper napkins. Then rub the steaks with salt and sprinkle with pepper.
3. On a flat plate, pour flour and a pinch of salt, mix.
4. Each steak is breaded in flour from all sides and spread on a hot frying pan.
5. Fry in vegetable oil from all sides until golden, do not cover with a lid.
6. When the fish is fried, cover it with a lid and cook for another 2-3 minutes.
Serve the dish on the table in any form - hot or cold. Pelengas will be equally good! Complement the dish with your favorite sauce, fresh herbs, a lemon circle or otherwise - to your taste.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- 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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Pepper - 26 kcal/100g
- Pelengas - 84 kcal/100g
