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Fried Roach with Fried Bananas

Turn an everyday roach into something special! Cook it beautifully and deliciously. Fried roach — a small freshwater fish in the carp family — isn't exactly a showstopper on its own. But with a little imagination, it becomes a genuinely elegant, restaurant-worthy dish you'd be proud to serve to even your fussiest guests.

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Fried roach
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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 53 % 26 g
Fats 29 % 14 g
Carbohydrates 18 % 9 g
262 kcal
GI: 10 / 50 / 40
    1. First, prep the ingredients: gut, clean, and rinse the fish, then pat them dry with paper towels; peel the bananas and slice them into rounds; wash the limes and squeeze out their juice; peel and finely chop the onion; peel the garlic cloves and press them (or grate on the fine holes of a grater); rinse the cilantro and the piece of chili and pat dry. 2. Now marinate the fish: lay the roach on a cutting board and score both sides with shallow diagonal cuts. Combine a third of the garlic powder, the fish spices (a ready-made blend works), the piece of chili, the fresh cilantro leaves, the chopped onion, and the pressed garlic. Blend into a smooth paste with a mini blender — or just work it together by hand. Put the fish in a bowl, pour the lime juice over it, then rub the paste all over, including inside the cavity and into the scored cuts. Let the fish marinate for 4 hours. 3. When the time's up, cook the bananas: heat a skillet of vegetable oil over high heat. Sprinkle the banana rounds with half of the remaining garlic powder, tossing gently to coat while keeping the slices whole and neat. Fry the banana rounds in the hot oil on both sides until golden, then transfer them to a doubled-over paper towel to drain. Lightly salt them to taste. 4. While the bananas fry, mix the flour, ground black pepper, remaining garlic powder, and salt on a wide flat plate. Dredge the fish in the flour on all sides. Set a skillet with the remaining oil over high heat and, once it's hot, fry the fish. When one side is golden, flip it. Transfer the finished fish to paper towels to drain. 5. Plate the fish attractively alongside the bananas and garnish with fresh herbs. Enjoy!

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

  • Onion - 41  kcal/100g
  • Bananas - 89  kcal/100g
  • Garlic - 143  kcal/100g
  • Dried ground cilantro - 216  kcal/100g
  • Coriander - 25  kcal/100g
  • Cilantro, coriander - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • 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
  • Lime - 16  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Spices dry - 240  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Dried roach - 235  kcal/100g
  • Garlic powder - 331  kcal/100g

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