Fried sterlet
Description
Aromatic, tasty, and crispy fish, with the added bonus of no small bones. Serve the dish on its own or with any side dish. It's especially delicious with sauce or fresh vegetables, and pairs wonderfully with a glass of wine or champagne for festive occasions. This is the simplest and quickest way to cook sterlet—don't forget to use the head and tail to make a rich, flavorful fish soup later.
Instructions
- 1
Step 1
Prepare all the ingredients from the list. It's better to use fresh fish, but frozen fish can also be used.
- 2
Step 2
The fish is very slimy; you can pour boiling water over the sterlet, which will coagulate the slime so you can scrape it off. I do it differently: I rub the sterlet with coarse salt and rinse it thoroughly, repeating the process 2-3 times.
- 3
Step 3
Clean the sterlet carefully, as its backbone is "dangerous," so it's better to cut it off with scissors. Cut off the fish's head, tail, and fins.
- 4
Step 4
Cut the prepared sterlet into steaks about 1.5-2 centimeters thick. Place the steaks into a deep bowl.
- 5
Step 5
Drizzle with lemon juice, sprinkle with salt and spices.
- 6
Step 6
Gently mix.
- 7
Step 7
Let it marinate for 15 minutes.
- 8
Step 8
Then coat each piece in flour.
- 9
Step 9
Place on a preheated skillet with oil.
- 10
Step 10
Fry over medium heat until golden brown on both sides.
- 11
Step 11
The fried sterlet is ready. Serve immediately.