Pan-Fried Navaga
A quick way to make tasty fish! It pairs nicely with mashed potatoes and vegetables. (Navaga is a mild Arctic cod-family fish; if you can't find it, any lean white fish works.)
ninaola
Recipe author
Pan-Fried Navaga
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 70 %
16 g
Fats 22 %
5 g
Carbohydrates 9 %
2 g
113 kcal
GI:
0
/
0
/
100
- How do you pan-fry navaga?
- It's best to buy navaga already cleaned so you don't have to prep it yourself.
- Rinse the fish thoroughly under running water. Trim off the fins and tail and cut the fish into pieces. Season with salt and a fish seasoning blend, then dredge the pieces first in beaten egg and then in flour.
- Fry the navaga for 15 minutes in vegetable oil in a well-heated skillet.
- Every oil is good only up to a certain temperature — its smoke point, beyond which it starts to burn and forms harmful compounds, including carcinogens. Keep an eye on your frying temperature and choose an oil that stands up to the heat.
- Keep in mind that thawing your ingredients properly makes a big difference to the quality and flavor of the finished dish.
- A word on the pan: the wrong skillet can spoil even the best recipe, so pick one suited to what you're cooking.
Caloric content of the products possible in the composition of the dish
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Wheat flour - 325 kcal/100g
- Egg yolks - 352 kcal/100g
- Navaga - 73 kcal/100g
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