Sargan fish fried in a frying pan

A very unusual and incredibly appetizing fish! The meat of the Sargan fish is stunningly delicious, tender and nutritious. The fish contains almost no bones, and therefore is suitable for children's menus. Cooking it is easy and simple!

Pearl

Recipe author

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Composition / ingredients

Servings:

Fish (Sargan, weight about 400 gr.)

1 pcs.

Flour

Vegetable oil

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 5 g

Fats 63 % 57 g

Carbohydrates 32 % 29 g

633 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 20 min

Step 1:
How to fry Sargan fish in a frying pan? If possible, use freshly caught chilled fish. If you have a frozen carcass, then take it out of the freezer and defrost it at room temperature.
Step 2:
Gut the fish, remove the gills and peel off the scales. Rinse well under running cold water and dry with paper towels or napkins to remove excess water.
Step 3:
Cut the carcass into small pieces of approximately the same size. The head can not be fried, here at your request.
Step 4:
The spine and ribs of the Sargan fish are painted green/turquoise. During heat treatment, the color is not lost, but only becomes brighter.
Step 5:
Pour flour into a shallow bowl. Add a little salt to each piece of fish from all sides, and then roll in flour.
Step 6:
Heat the refined vegetable oil in a frying pan with a thick bottom. Put the fish in the oil, reduce the flame to moderate and fry until golden brown on the skin. It will take about 5-7 minutes.
Step 7:
Flip the pieces to the other side and bring the fish to readiness. It will also take from 5 to 7 minutes. During the frying process, I covered the pan with a lid for 1-2 minutes so that the fish was better fried.
Step 8:
Put the pieces on napkins to remove excess vegetable oil.
Step 9:
Serve the Sargan with fresh vegetables or salads. Decorate the dish with green leaves of lettuce and herbs. Offer hot or cold.
Step 10:
Very unusual and incredibly delicious!

Sargan is a marine schooling fish somewhat similar to eel and needle fish. The Sargan fish is amazing because it has bones of a green-turquoise hue. Even when cooking soup or soup from this unusual fish, the broth turns light green.

There is an opinion that Sargan has such a color because of the large amount of phosphorus, but it is wrong. In fact, the green or turquoise color of the skeleton of the fish gives a special pigment biliverdin.

The fish is very healthy and tasty. You can cook a lot of delicious dishes from it. Be sure to try it!

Bon appetit!

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.