Pan-fried terpug
Composition / ingredients
2
servings:
Cooking method
1. First we gut the fish, remove the insides and fins, rinse.
2. Put flour in a separate plate, add salt, pepper and spices for fish to it, mix.
3. We cut the carcass into pieces, breaded each piece in flour, put it in a frying pan with heated vegetable oil.
4. Peel the onion, cut into half rings. Then add it to the fish that has had time to brown on one side.
5. When the pieces turn golden, cover the pan with a lid and, turning down the heat, keep the fish in the pan for a few more minutes so that it is properly cooked inside.
We spread the finished terpug on a paper napkin to remove excess oil.
Serve the fish on the table hot. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Pepper - 26 kcal/100g
- Terpug - 102 kcal/100g
