Pan-fried burbot
Guests show up unexpectedly? Treat them to fried burbot! Burbot is a very tender, juicy fish with a lot of nutritional benefits. Cooked right, it's not only good for you but an incredibly tasty addition to any side dish. Today I want to share how we make it. Give it a try!
Jura
Recipe author
Pan-fried burbot
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 61 %
17 g
Fats 11 %
3 g
Carbohydrates 29 %
8 g
130 kcal
GI:
25
/
0
/
75
- Let's get cooking! 1. If you bought ready-made burbot fillet, just cut it into evenly sized large pieces and season them with salt and pepper to taste. If you couldn't find fillet and bought a whole fish, you'll have to put in a little work and clean it. 2. Then dredge the burbot pieces in corn starch, followed by flour. This helps the pieces hold their shape during frying and keep from falling apart. 3. Add the burbot pieces to a skillet with hot vegetable oil and fry until golden. 4. After that, set the fish on a paper napkin or towel — this draws off the excess oil so it won't be so greasy. The burbot is ready! Serve it with a side of fresh vegetables, potatoes, or rice. Enjoy!
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
- Boiled burbot - 92 kcal/100g
- Burbot fresh - 80 kcal/100g
- Salt - 0 kcal/100g
- Pepper - 26 kcal/100g
- Corn starch - 329 kcal/100g
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