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Pink salmon in batter with mayonnaise and flour

0
2220
Kitchen European
Calorie content 225 kcal
Portions 4 port.
Cooking time 50 minutes
Proteins * 12.4 gr.
Fats * 17.4 g
Carbohydrates* 26.4 gr.
* per 100 gr. product
Pink salmon in batter with mayonnaise and flour
Content

Pink salmon is a healthy, affordable and fairly inexpensive fish that can be used in many different recipes. Today I propose to cook pink salmon in batter with mayonnaise and flour. Such a dish will look great on a festive table. Pink salmon turns out to be juicy and incredibly tasty, be sure to try it and you will not regret it.

Ingredients

Cooking process

step 1 out of 10
The first step is to process pink salmon. Remove the head and tail, and then peel off the entrails and fins. Rinse the fish thoroughly under running water and then pat dry with paper towels. Cut the prepared pink salmon lengthwise and carefully remove all the bones.
step 2 out of 10
Then peel off the skin.
step 3 out of 10
Cut the prepared pink salmon into small pieces, then salt and mix thoroughly. Leave aside for a while.
step 4 out of 10
Prepare the batter. Peel the onions, rinse under running water, and then chop in a blender bowl or grate on a fine grater. Put the chopped onion in a deep container.
step 5 out of 10
Then add the required amount of mayonnaise and break the chicken egg, salt a little and mix the resulting mass thoroughly until a homogeneous consistency.
step 6 out of 10
Then gradually add wheat flour and stir again with a fork.
step 7 out of 10
Put the prepared pink salmon in the prepared batter and mix thoroughly.
step 8 out of 10
Heat a deep frying pan well over medium heat, add a small amount of vegetable oil, and then gently place the pieces of pink salmon in batter at a short distance from each other.
step 9 out of 10
Fry pink salmon on both sides until golden brown.
step 10 out of 10
Cover a plate with paper towels and place the pink salmon in batter so that the excess oil is absorbed. Transfer the cooked pink salmon in batter to a dish and serve. Pink salmon cooked in this way is good both hot and cold.

Bon Appetit!

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