Fried pelengas is simple in cooking a dish with which even an inexperienced mistress can easily cope. The fish is incredibly delicious and incredibly appetizing. It can be served with potatoes and any vegetable salad. Let's consider with you the original recipes for cooking roasted pelagus.
Roasted pelaggas in soy sauce
Ingredients:
- milk - 500 ml;
- fillet fillet - 1,5 kg;
- soy sauce - 50 ml;
- lemon juice - 3 tbsp. spoons;
- vegetable oil - 0, 5 items;
- salt, ground black pepper;
- lemon - for decoration;
- flour - for breading.
Preparation
The fillet of mine is mine, wiped with a towel, processed, cut into pieces and rubbed with salt and ground pepper from all sides. Next, the pieces of fish are placed in a saucepan, sprinkle slightly with lemon juice, soy sauce and pour the milk, leaving to marinate for 20 minutes. After that, the impregnated pieces are crumbled in flour, put in warmed vegetable oil and fry until golden crust on both sides. Before serving, decorate the dish with lemon slices and serve it on the table.
Fried pelagus in tomato
Ingredients:
- bearing - 3 pieces;
- bulb - 2 pieces;
- vegetable oil;
- wheat flour - 200 g;
- salt, pepper - to taste.
For refueling:
- tomato paste - 100 ml;
- boiled water - 2 items;
- ground black pepper - to taste.
Preparation
We peel the fish from the husk, remove the entrails and cut into small steaks. Cut the pieces of fish well with salt and leave to salted for 10 minutes. In the meantime, grind and pass until golden in color. Next, pieces of fish are washed under running water from salt and crumbled in flour. We spread the fish on a frying pan and fry slices of pelengas on medium heat to golden crust on both sides for about 5 minutes.
This time while we are baking tomato paste in two glasses of cold water. Mix it with onion roast, sprinkle with ground black pepper and mix. We spread the fried fish in a pot, pour the prepared dressing, close the lid and stew for about 15-20 minutes.
Roasted pelaggas in batter
Ingredients:
- bearing - 1 kg;
- flour - 150 g;
- salt, black ground pepper - to taste;
- vegetable oil.
For batter:
- egg - 1 piece;
- milk - 40 ml;
- soy sauce - 1.5 tbsp. spoons.
Preparation
First, we make the claret . Whisk the egg thoroughly with a mixer or whisk. Add soy sauce and pour out the milk. Solim, pepper mass and stir. Pelengas cut into pieces, dipped each in an egg mixture and dipped in flour. Fry the fish on both sides with the heated oil in a frying pan until a golden crust is formed.
Roasted pelaggas in sour cream
Ingredients:
- sour cream or mayonnaise - 100 ml;
- direction bearing - 500 g;
- lemon juice - 2 tbsp. spoons;
- salt, pepper - to taste;
- flour - 100 g;
- vegetable oil.
Preparation
So, take the fish, clean it of the husk, rip open the abdomen, cut off the head gently and remove all the insides. Then thoroughly wash the inner walls. Next pour in a bowl of sour cream, add to taste black pepper and salt. Extrude the juice
So, in a deep enamel plate we put flour. And at the same time we put a frying pan with vegetable oil on the fire. We take the fish out of the batter , carefully pan it in flour and fry it on a weak fire from both sides. We cut the finished pelagus into steaks and serve with a favorite garnish on the table.