Fried navaga in a pan
Description
The dish is prepared without unnecessary complications. Although navaga is very tasty when hot, the fish does not lose its qualities even after cooling down. It can be stored in the refrigerator for several days and served cold, without reheating. Navaga goes well with potatoes, pasta, or any grains as a side dish. To check if it's done, the ready dish can be served.
Instructions
- 1
Step 1
Wash the fish and dry it. If it hasn't been gutted, cut off the fins, tail, and head, and remove the innards. Cut the navaga bodies into pieces of equal size.
- 2
Step 2
Rub the fish with salt and fish seasoning. Then break the raw eggs into a bowl, beat them with a fork, and dip the fish into the eggs. Next, place the navaga pieces into flour and coat them evenly.
- 3
Step 3
Pour vegetable oil into a frying pan. Place it over medium heat and heat thoroughly. Fry the fish pieces in the oil on all sides for about fifteen minutes.
- 4
Step 4
Serve the fish immediately while hot, placing it on a paper towel first. This way, you'll remove excess oil.