Composition / ingredients
Step-by-step cooking
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To begin with, we clean the fish from the scales and entrails, then we cut the pink salmon into steaks or into small pieces about 2-3 cm across the carcass. For our dish, we need only those parts of the fish where there is a back and rib bones. For steaks, the tail part will not work. For our dish, it is advisable to take a large pink salmon. For the 8th serving, you will need a fairly large pink salmon weighing 1.5-1.8 kilograms, in order for your steaks to weigh somewhere 100 - 130 grams each.
Mix flour with pepper and salt. Pour vegetable oil into the pan and put it on medium heat. Then the salmon steaks are thoroughly breaded in a flour mixture. After that, fry our fish in a preheated frying pan for 5 minutes on each side. Since fish is usually fried very quickly, you should try not to overcook it, so as not to over-dry it. We put the finished fried fish on a dish with a slotted spoon. Fried pink salmon can be served with French fries or with a light salad. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Boiled pink salmon - 168 kcal/100g
- Pink salmon fresh - 142 kcal/100g
- Salted pink salmon - 169 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
- Wheat flour - 325 kcal/100g
