Pan-Fried Grayling
Tender, crispy fried fish? Give this recipe a try! Grayling is a tender, juicy fish that tastes a lot like salmon. When it comes to frying fish, grayling is my top pick. This dish comes out fragrant and really delicious. Thanks to a quick marinade, each fish turns out perfectly seasoned — a little salty, a little peppery. And the best part is the crispy skin!
Teena
Recipe author
Pan-Fried Grayling
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 59 %
16 g
Fats 26 %
7 g
Carbohydrates 15 %
4 g
144 kcal
GI:
0
/
0
/
100
- As with any fried river fish, the first step is cleaning: 1. Carefully scale the grayling and gut it; you can leave the heads, tails, and fins on. If you'd rather remove those parts, don't toss them — save them for fish stock. Not planning to make it right away? Salt them and refrigerate (no more than a couple of days) or freeze them. 2. Rinse the fish well and put them in a bowl. 3. Season the fish generously with salt and pepper and let it marinate for 40–45 minutes. Once the fish has marinated, start frying: 4. Heat the vegetable oil well in a skillet. 5. Dredge each fish thoroughly in flour and lay it in the hot skillet. 6. Fry the fish for 4–7 minutes per side, until golden — the timing depends on the size of the fish. Transfer the finished fish to a platter and serve with or without a side. If you like, sprinkle with chopped herbs or serve with a sauce. Enjoy!
Caloric content of the products possible in the composition of the dish
- 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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Grayling - 88 kcal/100g
Similar recipes
Related and additional categories: