Fried Vendace
A recipe for the most tender little fish in a crispy coating! Thanks to a cornmeal breading, the fish gets a golden, crunchy crust while the flesh stays tender and juicy. I really recommend this one — the fish comes out fantastic!
Annelly
Recipe author
Fried Vendace
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 35 %
14 g
Fats 28 %
11 g
Carbohydrates 38 %
15 g
210 kcal
GI:
0
/
0
/
100
- Scale the vendace — the scales come off easily. Rinse and pat dry. We'll cook the fish whole so they don't fall apart while frying. 2. Cornmeal is perfect for the breading; it gives the fish a lovely golden color. If you don't have cornmeal, you can use wheat flour instead. Combine the cornmeal with salt and dry spices, and dredge the fish thoroughly in the mixture. 3. Set a skillet over the heat, get it good and hot, and pour in the vegetable oil. Fry the fish over medium-low heat; once it's golden on one side, carefully flip it with a spatula. 4. Transfer to a paper towel to drain off the excess oil, then move to a plate and serve with a side dish or fresh vegetables.
Caloric content of the products possible in the composition of the dish
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Pepper - 26 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
- Ryapushka - 88 kcal/100g
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