Breaded Grenadier

Breaded Grenadier

Category: Fish dishes

Ingredients
fish grenadier	1-2 pieces
flour	for breading
eggs	1-2 pieces
breadcrumbs	for breading
salt, if necessary spices	taste

Cooking method

• Lightly, just a little, salt the thawed fish (it has already been cleaned of scales) and roll in flour. Then I dipped a piece in a lightly beaten egg and already very generously topped in breadcrumbs.
• Fry the fish on both sides until golden brown and, covering with a lid, leave to stew for 5-10 minutes, depending on the thickness of the piece.
• Well, I, as always, simplify the process. I fry on baking with the lid open in a slow cooker and, closing the lid, turn it off and leave it for the same 5-10 minutes.
• 
• The fish is delicious, tender. The breading is soaked in juice and also, for me personally, delicious. There is no pronounced fibrous structure of meat in fish. It is so tender that it can be eaten with a spoon. Bones. practically, no: the spine and in the region of the dorsal and lateral fins.
• The juice that is formed during the cooking process is also very tasty.
• In general, I wanted to cook these days, but there are no fish on sale. Either the people tasted it or they didn't.

The dish is designed for

How much will you take

Time for preparing:

15-20 minutes no more

Note

We have a new fish on sale and why not try it. But I, a cautious girl, first decided to ask the all-knowing Internet whether it was worth spending time and money on her. :) The Internet has divided into two camps, the third is not given: some are in complete delight, others, you understand, are on the other front line.
Having studied all the proposed recipes, I concluded that in no case should the fish be completely thawed. Only to the point where it can be cut into portioned pieces, do not freeze the fish again, otherwise it will be like a stiff sole. This is due to the fact that the fish contains a lot of water in its pulp and our task is to keep it and not to achieve dehydration.

[Grenadier]

Grenadier

The grenadier belongs to the cod squad. Of all the bottom deep-sea fish, this is the most numerous and also very rich in species diversity group. Grenadiers are widespread in the seas of the whole world, ranging from Arctic waters to Antarctic waters.
The size of an adult grenadier reaches 100 centimeters. The fish lives in the deep parts of the seas, sometimes up to 2200 meters. Countries such as Russia, Germany, Denmark and Poland are engaged in catching this fish. The Grenadier is a species of grenadier, a deep-sea fish with a long, gradually tapering tail. Translated from Latin, grenadier means longtail.
The grenadier is very widely represented in the Northern Basin, sometimes it forms very dense clusters, which makes it easier to catch. There are also many grenadiers in the Pacific Ocean. Clusters of this fish began to be found after the fishing industry began to develop great depths in the Pacific and Atlantic oceans.
The weight of the fish reaches three kilograms. The grenadier meat is extremely tender and tasty, white with a slight pinkish tinge, dense, but not fibrous and not dry consistency, slightly sweet, reminiscent of shrimp. Its liver is much larger and richer in fat than cod liver.
The grenadier practically does not have a specific fishy smell; it belongs to low-fat and low-protein fish. Its meat has a fairly high water content, so its meat is very tender, but weak. You need to cook the grenadier without completely defrosting. The grenadier makes very tasty soups, minced products, aspic dishes, and it can also be fried and stewed.Grenadier's liver and caviar are considered delicacies.
This fish is in many ways superior in taste to the Atlantic cod. If the Grenadier is not decapitated and the tail stem is not removed, then the fish has a rather unpleasant appearance, it gives a lot of waste during processing, although the carcasses are rather fleshy. Therefore, fili or carcasses without heads, tails and scales are usually supplied for sale.
It must be remembered that all sea fish are extremely useful for our body. Fish contains a large amount of vitamins, minerals and trace elements. In addition, the iodine contained in fish is vital for all people, especially for children and the older generation. Fish meat contains phosphorus and calcium, so useful for the formation of the entire musculoskeletal system.
Fish is much easier for our body to digest than animal meat, so it must be consumed by all people who are shown a diet or a light diet, as well as weakened after various diseases. Many delicious and varied dishes are prepared from fish. It all depends on what you prefer. Fish can be boiled, fried, baked, stewed, made into cutlets. Steamed fish is extremely useful without salt and pepper. It is an irreplaceable dietary product. As a side dish for fish, you can use rice, potatoes, both boiled and fried, various sauces. 🔗

100 g of product: proteins - 13.0 g; fats - 1.0 g;
B1 - 0.17 mg; B2 - 0.13 mg; PP - 4.3 mg.
Energy value of 100 g of product: 255 kJ / 61 Kcal.

Thanks for the recipe! True, I fry other fish like this, but it turns out delicious. I also do it in a multicooker.

And I really want to repeat it, but I don't see it on sale.