A step-by-step recipe for pike perch tails fried in a pan in soy sauce: choice of products, cooking technology. Video recipes.
Pike perch tails fried in a pan in soy sauce is a very healthy and delicious dish. Such a dish is an excellent option for a daily diet, because not only allows you to satisfy hunger with taste, but also provides the body with many useful substances. The dish is fast cooking. Thanks to this, you can quickly prepare a delicious and nutritious meal for the whole family and easily feed the guests who suddenly appear.
The most important nuance in the preparation of this dish is the choice of fish. The final result depends on the quality of this product. It is best to use freshly caught large fish rather than frozen convenience foods. Fresh product retains the greatest amount of nutrients. And after freezing, the fish becomes less nutritious, and the structure of its meat does not change for the better. Therefore, after heat treatment, the pieces can fall apart, which greatly impairs the appearance of the finished dish.
Large individuals are distinguished by a large amount of meat and fewer small bones, so large tails of pike perch cooked in a pan in soy sauce are much more pleasant to eat. This recipe uses this part of the carcass, because it retains its shape best. If there is a need to cook all the fish, then it must be cut in a special way: cut off the tails, and cut the part with ribs in half along the ridge.
The highlight of this dish is the use of soy sauce. This product has excellent taste. It is salty, slightly spicy and leaves an unforgettable aftertaste. And its combination with fish and balsamic vinegar is incredibly harmonious and delicious.
To prepare such a dish, we suggest that you familiarize yourself with a step-by-step recipe for pike perch tails fried in a pan in soy sauce with a photo.
See also Cooking Fried Ribs in Soy Sauce.
- Caloric content per 100 g - 82 kcal.
- Servings - 2
- Cooking time - 15 minutes
Ingredients:
- Pike perch tails - 6 pcs.
- Soy sauce - 20 ml
- Balsamic vinegar - 1 tablespoon
- Flour - 3 tablespoons
Step by step cooking of pan-fried pike-perch tails in soy sauce
1. To cook pike perch tails in soy sauce in a pan, first remove the husk from the fish and rinse thoroughly. Sift the flour through a sieve and roll the tails tightly on all sides in it. Please note that you do not need to salt the fish. The sauce will subsequently cope with the task of giving the finished dish a salty taste.
2. In a small but deep container, mix the soy sauce, balsamic vinegar and pepper. You can sample this dressing and add your favorite spices to taste. It is believed that the fish goes well with cardamom, caraway seeds or a bouquet of Provencal herbs. Sometimes some gourmets add a few drops of honey to pan-fried pike-perch tails in soy sauce.
3. Next, grease the pan with vegetable oil, put it on fire and put the fish inside. Select the dishes so that the tails do not look out, but completely sink to the bottom. The uniformity of frying of each piece will entirely depend on this. After a few minutes, turn the fish over and carefully pour the finished dressing over it to distribute it evenly over the entire surface. Next, fry the pike perch tails in soy sauce in a pan for 10-15 minutes on each side. During this time, a crispy golden brown crust forms. Turn over very carefully with a wooden spatula so as not to break the pieces.
4. Pike perch tails fried in a pan in soy sauce are ready! They are best served warm. The fish prepared according to this recipe looks great on its own, but if you wish, you can serve the dish with herbs or a lemon wedge.
See also the video recipe:
Fried fish in soy sauce
