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Fried Bream

Love fish? Make a tasty, golden-crusted bream! Fried bream is perfect for dinner — the fish is big enough that a single bream serves more than one. For a heartier meal, serve it with bread.

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Fried bream
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 48 % 15 g
Fats 29 % 9 g
Carbohydrates 23 % 7 g
168 kcal
GI: 0 / 0 / 100
    1. Scale the bream, slit the belly lengthwise, remove the innards, and cut off the fins.
    1. Rinse the fish thoroughly under running water, inside and out, then pat it dry with a paper towel.
    1. Make horizontal cuts along the body, about 1/4 inch (0.5 cm) deep — this helps the fish cook through on the inside.
    1. Rub the bream with salt inside and out, then dredge it in cornmeal.
    1. Lay the fish in well-heated vegetable oil and fry on both sides until golden.
  • Serve the bream hot, garnished with a lemon wedge and fresh herbs.
  • Enjoy!

Caloric content of the products possible in the composition of the dish

  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Dried bream - 221  kcal/100g
  • Hot smoked bream - 172  kcal/100g
  • Boiled bream - 126  kcal/100g
  • Fresh bream - 105  kcal/100g
  • Cold smoked bream - 160  kcal/100g
  • Salt - 0  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Corn flour - 368  kcal/100g
  • Whole grain corn flour, unseeded - 355  kcal/100g
  • Whole grain corn flour sifted - 362  kcal/100g
  • Corn flour from grain with removed germs of vitamin E - 364  kcal/100g
  • Corn flour from grain with removed germs nevitaminiz - 364  kcal/100g

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