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Deep-fried pink salmon in batter

0
1278
Kitchen European
Calorie content 209.5 kcal
Portions 4 port.
Cooking time 35 minutes
Proteins * 12.2 g
Fats * 10.1 gr.
Carbohydrates* 49.9 g
* per 100 gr. product
Deep-fried pink salmon in batter
Content

Pink salmon is a versatile fish, it can be salted, pickled, baked and fried. It turns out incredibly tasty and juicy in batter, since during the frying process the batter forms a crust that seals all the juices inside.

Ingredients

Cooking process

step 1 out of 5
Defrost the pink salmon, gut, cut off the fins, tail and head, wash and dry the carcass with paper towels. Separate the fillet from the skin and bones, cut it into several equal pieces, 5-6 centimeters thick. Salt fillet of pink salmon, season, add a little sugar.
step 2 out of 5
Peel the onion, wash and grate it. Add yolk, flour, salt and a little water to the onion, replace the batter. In a separate bowl, beat the egg white and stir into the batter.
step 3 out of 5
Pour the sunflower oil into a deep fryer and a well-heated skillet. There should be enough oil so that the pink salmon fillets float in the liquid. Wait until the oil is almost boiling. Dip the fillet pieces into the batter, let the excess dough drain.
step 4 out of 5
Dip the fish into deep fat, fry for about 3-4 minutes, turn the fillet pieces during the frying process.
step 5 out of 5
When the fillet is browned, remove it and place it on paper napkins so that excess oil drips onto them. Then you can spread the fillet on lettuce leaves and serve the dish on the table.

Bon Appetit!

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