Fried mackerel
Description
The dish is prepared without unnecessary complications. Pelengas has a natural, self-sufficient flavor that you wouldn't want to mask with various spices or herbs. The tender flesh of larger specimens contains almost no small bones, making it appealing to many home cooks. Therefore, I suggest frying pelengas in a pan using minimal seasoning, or no seasoning at all, to preserve the refined taste of this fish. Whether to salt the fish before or after frying is up to you. I prefer salting after frying, as I believe adding salt during frying causes the fish to release a lot of juice, resulting in steaming rather than frying. The dish is ready to be served.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Clean the mackerel from scales, gut it, remove the dark membrane inside and the head. Rinse thoroughly under cold water.
- 3
Step 3
Cut the fish into pieces 2-2.5 cm thick.
- 4
Step 4
Coat each piece of fish in flour.
- 5
Step 5
Place the fish pieces on a hot frying pan with refined sunflower oil.
- 6
Step 6
Sear the pollock on all sides until a golden crust forms.
- 7
Step 7
Place the cooked fried fish on a plate and season with salt to taste.
- 8
Step 8
Fried pelengas is ready. Serve at the table with mashed potatoes or fresh bread and vegetables.