Tender Pan-Fried Pike Liver
A tasty, simple dish for an unforgettable romantic dinner! Honestly, I'm not much for fish delicacies, but my husband adores all of them. I couldn't resist treating him on our wedding anniversary, and I really loved the effect it had. This simple dish became a signature of mine — it doesn't take much effort or expense, though it does take a little time. Give it a try and you won't be sorry!
tasiyL
Recipe author
Tender Pan-Fried Pike Liver
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 39 %
19 g
Fats 45 %
22 g
Carbohydrates 16 %
8 g
302 kcal
GI:
0
/
0
/
100
- Rinse the pike liver well under running water and let it sit in ice water for 30 minutes. Now beat the egg together with the oil, your chosen spices, and salt — you want a slightly thick batter. Pat the liver dry with a paper towel, season it lightly with spices and salt, and cut it into small pieces. Dredge the pieces of liver in flour, then in the egg batter, then in flour again. Fry in a hot skillet on both sides until lightly golden, about 20 minutes total. The liver is done and pairs nicely with a vegetable salad. Enjoy!
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Wheat flour - 325 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Pike liver - 131 kcal/100g
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