What kind of dishes were not prepared in Rus' from the salmon family of fish? Traditional pies, thin pancakes, and delicious kulebyaki began with tender meat of seal, chum salmon, pink salmon or trout. The delicacy product was added to first courses, providing an incomparable taste of hot food. The word “red” has always meant something beautiful, honorable, ceremonial. For these reasons, rare breeds of fish with this color of meat occupied a special place in cooking, and prepared dishes always topped festive feasts.
Ingredients
- 300 g of any type of red fish;
- refined oil (olive or sunflower);
- crushed crackers or ready-made breading mixture;
- We select the amount of salt and spices to taste.
Cooking red fish
1. If we bought a frozen product, leave the packaging on the table to thaw in natural conditions.
2. We clean the fish from scales, wash it, blot it with napkins, and cut the layers into portions.
3. Pour crushed crackers or prepared breading mixture onto a flat plate. If you don’t have the right composition at hand, don’t panic! For these purposes, we use semolina, oatmeal, or quickly make a batter.Simply combine an egg, half a glass of milk and 50 grams of flour in a bowl. Mix the ingredients and get a thick mixture, similar in consistency to homemade sour cream.
4. So, roll the fish in the breading mixture. Lightly press the pieces onto the bulk mixture.
5. Heat the frying pan, pour in 50 grams of refined oil (sunflower or olive). Place pieces of red fish into the hot fat, leaving a small distance between them.
6. Fry the product on all sides, turning over as a golden crust forms. We use medium heat. For complete readiness we need no more than ten minutes.
Serve red fish with lemon slices, broccoli, tender lettuce, green peas, fresh or baked tomatoes. We serve the dish according to your tastes and preferences. Bon appetit is guaranteed to us in any case!
