Fried fish always turns out delicious, and if you marinate it in adjika beforehand, you get an incredible dish. For frying, choose a sea fish from the mullet family, namely the pelengas. When fried, this fish is very soft and aromatic.
It is necessary
- For three servings:
- - 3 small pelengas fish weighing 200 g each;
- - 5 tbsp. spoons of adjika;
- - 3 tbsp. tablespoons of flour;
- - 2 tbsp. tablespoons of vegetable oil.
Instructions
Step 1
Clean the fish from scales, gut, be sure to remove the gills - they can taste bitter. Whole fish weighing 200 g each can be cooked whole, but if you have a larger fish, you can cut it into pieces. You can cut off the tail and head, but it is better to fry the whole fish.
Step 2
Add adjika to the fish, smearing the fish inside and outside with it. You can take a purchased adjika or cook it yourself from fresh tomatoes. If the adjika is very spicy, mix it with a little tomato juice.
Step 3
Leave the fish to marinate for 40 minutes.
Step 4
After that, dip the fish in flour, do not shake off the adjika pieces from it - it will be tastier this way.
Step 5
Put a frying pan on the fire, add vegetable oil, put the fish, fry over high heat. On one side, fry for 3-5 minutes until golden brown, then the same amount on the other. Bear in mind that the bearing is a round fish, so fry it on all four sides.
Step 6
Serve the cooked pelengas with vegetables such as fresh tomatoes, cut into wedges.
