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Pink salmon in batter

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1661
Kitchen European
Calorie content 278.5 kcal
Portions 4 port.
Cooking time 35 minutes
Proteins * 12 gr.
Fats * 13.9 gr.
Carbohydrates* 31.4 gr.
* per 100 gr. product
Pink salmon in batter
Content

Pink salmon has a dryish texture, so cooking methods should be selected for it that would help not only maintain the existing degree of juiciness, but would also give additional ones. Frying in batter "encloses" the pieces of fish in a cocoon of dough and retains its natural moisture, while the dough and butter itself add juiciness and richness.

Ingredients

Cooking process

step 1 out of 8
Dry the pink salmon fillet with a paper towel and cut into transverse slices one centimeter thick.
step 2 out of 8
Put the pieces in a wide bowl and sprinkle with salt and black pepper. Mix gently with your hands and leave to marinate for 15-20 minutes.
step 3 out of 8
Mix eggs, salt and flour in a separate container. Knead everything together with a whisk until a homogeneous mass without lumps is obtained.
step 4 out of 8
Pour the prepared dough into a bowl with pieces of pink salmon and mix. We try to cover each piece of fish with a thick batter while stirring.
step 5 out of 8
We put the pan on the stove and pour into it refined vegetable oil in sufficient quantity so that the fish pieces are completely covered with oil. We warm up to a hot state.
step 6 out of 8
Take pieces of pink salmon in the dough one at a time and put them in hot oil. Fry over medium-high temperature.
step 7 out of 8
When the fish is fried on one side until golden brown, turn it over to the other side.
step 8 out of 8
We take out the finished fried pink salmon and put it on a paper towel to get rid of excess oil. Place the dried fish pieces on a serving dish and serve hot.

Bon Appetit!

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