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Fillet of pink salmon in batter

0
1670
Kitchen European
Calorie content 169.5 kcal
Portions 6 port.
Cooking time 40 minutes
Proteins * 12.3 gr.
Fats * 6.5 gr.
Carbohydrates* 30.5 g
* per 100 gr. product
Fillet of pink salmon in batter
Content

In this recipe, you are invited to cook tender pink salmon fillet in onion and egg batter. The batter will cover the fish with a crispy crust, as a result of which the juice will not evaporate and the fish will be very juicy. Fry fillets in a skillet.

Ingredients

Cooking process

step 1 out of 7
Wash pink salmon fillets with cold water and dry with a napkin. Then cut it, without separating the meat from the skin, into slices 2.5 cm thick. If you have a whole carcass of fish, cut the fillet yourself. To do this, remove the head, entrails and fins from the fish. Then cut the carcass in half and remove the ridge with bones.
step 2 out of 7
Sprinkle the pieces of fish to your liking with salt and pepper, roll them up and leave for a while.
step 3 out of 7
Peel and chop the onion on a fine grater or using a blender. Then break the egg to the onion gruel and stir.
step 4 out of 7
Add the amount of flour specified in the recipe to the mixture of onion and egg, salt it and use a whisk to stir until smooth.
step 5 out of 7
Pour 100 ml of very cold, preferably ice water into the resulting mixture and knead the batter with a whisk. Stir so that there are no lumps of flour.
step 6 out of 7
Heat a skillet with vegetable oil. Dip each piece of prepared pink salmon fillet in batter and fry on both sides until golden brown. Grill fish over medium heat.
step 7 out of 7
Transfer the fried fillet pieces to paper napkins to remove excess oil. Then transfer the fish to portioned plates, drizzle with lemon juice, decorate with fresh herbs and serve with potato or rice garnish and fresh vegetable salad.

Bon Appetit!

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