Macrurus in batter

Category: Fish dishes
Macrurus in batter

Ingredients

Macrurus carcass 1 kg.
lemon 1/2 pc
egg 2 pcs.
salt taste
sour cream 1 tbsp. l.
wheat flour 3-4 tbsp. l.
breadcrumbs 1/2 tbsp.
vegetable oil for frying

Cooking method

  • Defrost the grenadier half, separate the fillet, cut it into portions and pour it abundantly with lemon juice.
  • For batter, mix salt, eggs, sour cream and flour, stirring well until smooth.
  • Dip each piece of fillet first in batter, then in breadcrumbs (you can also in flour), fry on both sides until tender (literally just brown the batter) in vegetable oil in a well-heated frying pan over medium heat.
  • Macrurus in batter
  • Bon Appetit!

The dish is designed for

7-8 servings

Time for preparing:

40 minutes

Note

Makrurus is a very capricious fish in cooking, and not everyone's favorite. When cooking, you need to take into account that the heat treatment must be quick, otherwise we will get jelly or jelly, but not a tasty fish.




Macrouses, long-tailed - several species (blunt-nosed, northern, South Atlantic) marine fish. Length 60-90 cm, weight 1-4 kg. The body is strongly elongated, thinning towards the end of the tail. In the shape of its head, this fish resembles a cod. The scales are large, with spines.

Inhabits various regions of the Atlantic Ocean. Fishing object.

Grenadier meat is white, tender, low-bone, tasty, aromatic, but watery, contains 13-18% protein, up to 1% fat. Grenadier goes on sale in frozen form, peeled and cut (carcasses without head and tail).

Grenadier can be fried, stewed, boiled, aspic, hot and cold smoked products are prepared from it. Grenadier liver canned food is superior to cod in quality; caviar resembles salmon; salted products are prepared from it.

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