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Pan-Fried Burbot with Onions

Love river fish? Make burbot! It's simple and delicious! Burbot is a wonderful member of the cod family, with firm flesh and a rich flavor. I love making this dish, because this freshwater fish is very easy to clean and has almost no bones.

Arina KotenAuthor avatar
Recipe author
Fried burbot with onions
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 46 % 13 g
Fats 32 % 9 g
Carbohydrates 21 % 6 g
148 kcal
GI: 33 / 0 / 67
    1. Rinse the burbot in cold water with a pinch of salt. Cut off the head and tail, gut it, rinse again, then cut it into serving-size pieces. 2. Season the fish with salt and pepper. Peel the onion and slice it into half-rings, and beat the egg until smooth. 3. Using a brush, coat the burbot pieces with egg and dredge them in flour. 4. Lay the fish in a skillet with hot vegetable oil and fry until golden. 5. Flip the pieces over, scatter the onion on top, season the onion with a little more salt and pepper if you like, then cover with a lid. 6. Finish cooking the burbot over medium heat until done. 7. Serve with the fried onions, sprinkled with finely chopped fresh herbs. Add a side dish if you like. Enjoy!

Caloric content of the products possible in the composition of the dish

  • 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
  • Boiled burbot - 92  kcal/100g
  • Burbot fresh - 80  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Ground hot pepper - 21  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Chicken egg - 80  kcal/100g

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