Coho salmon is a red fish. Belongs to the salmon family, a genus of Far Eastern salmon. Coho salmon meat is red, very tasty and healthy. It contains vitamins and other trace elements we need. Red fish is very useful, it is especially good to use it in baby food, as well as in the diet of pregnant women and the elderly.
It is necessary
-
- 1 kg of red fish (coho salmon)
- 200 g carrots
- 250 g onions
- 1-2 eggs
- breadcrumbs
- salt
- pepper
- spices to taste
- vegetable oil
Instructions
Step 1
If you have non-frozen prepared chunks of coho salmon, the fish needs to be prepared. Before cooking, coho salmon must be washed, peeled of scales and cut into portioned pieces about 1.5-2 cm thick. Then they must be salt and pepper, then you can add spices to your taste and put the fish on the bottom shelf of the refrigerator to marinate for half an hour.
Step 2
While the fish is marinating, you need to fry it. To do this, the oil is heated, at this time the onion is cut in half rings, dipped in the oil. Fried until golden brown. Then we rub the carrots on a medium grater, add to the onions and fry together. Then put the frying aside.
Step 3
After that, the eggs are beaten. Further, the pieces of fish are rolled in turn in breadcrumbs, in an egg and again in breadcrumbs.
Step 4
Then the pieces are dipped in vegetable oil and fried for about 7-8 minutes on one side, then turned over.
Step 5
When serving, pieces of coho salmon are garnished with fried carrots and onions.
