Step-by-step recipe for pelengas fried in a pan: choice of products, cooking technology. Video recipes.
Pelengas fried in a pan is one of the easiest fish dishes to prepare. The whole process does not require significant cooking knowledge and skills, but the finished dish amazes with its bright aroma, incredible taste and high healthiness. This fish has a slightly sweet taste, while the fishy notes are not very pronounced. The meat does not have small bones, so it is very easy and pleasant to eat.
As the main product for the pelengas recipe in a frying pan, it is better to take fresh chilled carcasses, because they contain a large amount of minerals and vitamins that are beneficial to humans. The product should have mucus-free but shiny scales and elastic fins. The gills should not give off a strong odor. Fresh pelengas meat has a soft pink hue and elastic structure. It is better to take frozen fish in packages with expiration date marking. You should pay attention to the amount of ice - there should be practically no ice. Iced carcasses are a sure sign that the fish was stored incorrectly and may have been re-frozen.
We suggest that you familiarize yourself with a simple recipe for fried pelengas in a pan with a photo and prepare this dish for the next family dinner.
See also how to fry pelengas in batter.
- Caloric content per 100 g - 203 kcal.
- Servings - 3
- Cooking time - 40 minutes
Ingredients:
- Pelengas - 2 kg
- Lemon - 0.5 pcs.
- Flour - 1 tbsp.
- Spices for fish - to taste
- Vegetable oil - for frying
Step by step cooking of pelengas fried in a pan
1. Before preparing the pelengas in a frying pan, prepare the fish carcasses. We get rid of their fins, tail, scales, heads and entrails. Rinse thoroughly under running cold water, dry and cut into steaks. The ridge can also be removed if desired. Sprinkle each bite with fresh lemon juice and sprinkle with spices and salt. The marinating time is about 30 minutes.
2. It's time to learn how to fry the pelengas in a pan, achieving a crispy crust of an attractive shade. Pour flour into a deep plate and carefully roll each fish piece in it. It is not worth doing this in advance, because the liquid released from the fish quickly permeates the breading, because of this, a beautiful coat may not turn out. We spread the fish in a preheated pan with vegetable oil.
3. Heat treatment of the bearing in a frying pan does not take much time. On each side, it is enough to hold for 5-10 minutes until a golden brown crust forms. In this case, the fire should be low or medium.
4. When the meat becomes compacted and does not spring when touched, then it is time to transfer the pelengas fried in a pan on a separate plate covered with a thick paper towel so that the remaining oil drains from the steaks. Do not cover with a lid or tissue to avoid softening the crust. Bringing to the point where the meat begins to slightly move away from the bone indicates that the flesh begins to lose its juiciness.
5. Pelengas fried in a pan is ready! To serve such a dish, it is better to use oval-shaped or fish-shaped plates. Serving involves serving lemon slices and sprigs of herbs. You can also make a beautiful decoration from napkins, which will definitely come in handy during a meal.
See also video recipes:
1. Cooking fried pelengas with onions
2. How and how much to fry the pelengas
