Step-by-step recipe for pelengas fried in batter: choice of products, cooking technology. Video recipes.
Fried pelengas in batter is an easy-to-prepare and very tasty dish. It is highly nutritious and, when moderately roasted, is very beneficial to the body.
The basis of the dish is pelengas. This is a marine fish that can also live in fresh water. It does not have a rich, slightly sweetish fishy taste and is devoid of small bones, so dishes from this type of fish can be enjoyed with pleasure by those who do not particularly like fish products.
The taste, aroma and usefulness of the finished dish according to the recipe for pelengas in batter depends on the quality of the product. Fresh carcasses have a pleasant, unobtrusive smell and shiny scales, devoid of mucus. The eyes should be transparent. The meat is dense and juicy and has a pink tint. This option provides a maximum of vitamins and minerals. It is better to buy frozen fish not by weight, but in packages with an expiration date. in this case, it is impossible to determine how good the carcass is.
Egg batter significantly improves the flavor of the finished dish and allows you to create a delicious crispy crust on top of each fish steak. At the same time, the inside of the fish remains all the same juicy.
We suggest that you familiarize yourself with the recipe for pelengas in batter with a photo.
See also cooking fried pelengas in a pan.
- Caloric content per 100 g - 115 kcal.
- Servings - 4
- Cooking time - 40 minutes
Ingredients:
- Pelengas - 2 kg
- Lemon - 0.5 pcs.
- Flour - 6 tablespoons
- Egg - 1 pc.
- Milk - 50 ml
- Spices for fish - to taste
- Vegetable oil - for frying
Step by step cooking of pelengas fried in batter
1. Before frying the pelengas fish in batter, prepare the batter. To do this, mix the sifted flour, milk, egg. Add a little salt and, if desired, spices. Bring the mixture until smooth with a fork, whisk or blender. The consistency should not be thick, only slightly thicker than the pancake dough. A thinner batter is also not acceptable, because it will quickly drain from fish steaks, this will greatly affect the appearance and taste of the finished dish. Leave it to brew for a while.
2. At the pelengas we cut off the fins and remove the head. We peel the carcass and gut it thoroughly. Rinse under running water and dry with a paper towel. Next, cut into portions and rub each fish steak with a mixture of salt and ground black pepper, then lightly sprinkle with lemon juice. A small amount of lemon zest can be added to enhance the aroma. Before frying the pelengas, leave it at room temperature for 20-30 minutes to marinate.
3. Heat a frying pan with vegetable oil over medium heat. Pour several tablespoons of sifted flour on a separate plate, roll each steak in it in turn, then dip it in batter. If desired, this procedure can be repeated so that the coat on the finished fried pelengas in batter is warmer. And then we send it to the pan.
4. Pieces should be placed at some distance from each other so that they do not stick together during the frying process. It will not be possible to say exactly how much pelengas is fried. It all depends on the thickness of the bottom of the pan and the strength of the fire. Therefore, we determine visually - fry each side until a light golden brown crust forms. If you wish, you can also fry the sides of the steaks to make the finished dish look more organic and attractive. In general, fish cooks quickly enough, and prolonged cooking can dry out the flesh. The cook chooses the degree of roasting independently, depending on personal preferences.
5. Pelengas fried in batter is ready! It is usually served to the table on a common dish or in portions. You can serve a plate with a lemon wedge and parsley. Serve with mashed potatoes or friable rice. Mushrooms, boiled eggs and vegetable salads go well with this dish.
See also video recipes:
1. Delicious fish in batter
2. Fried pelengas in batter
