Composition / ingredients
Cooking method
As in any recipe for fried river fish, the first stage of cooking is cutting:
1. Carefully peel the grayling from the scales, gut, heads, tails and fins can be left. If you decide to remove these parts of the fish, do not throw them away: use them to cook fish soup. Aren't you going to do it right away? You can salt them and put them in the refrigerator (no more than a couple of days) or freeze.
2. Thoroughly wash the carcasses and put them in a bowl.
3. Thoroughly salt and pepper the fish and leave to marinate for 40-45 minutes.
When the fish is marinated, proceed to roasting:
4. Heat the vegetable oil well in a frying pan.
5. Thoroughly pan each carcass in flour and put it on a hot frying pan.
6. Fry the fish for 4-7 minutes on each side until golden brown. The duration of roasting depends on the size of grayling carcasses.
Put the finished fish on a platter and serve with or without a side dish. If desired, you can sprinkle with chopped herbs or serve with sauce.
Bon appetit!
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
