Portioned pieces of burbot fillet fry for 10 minutes.
How to fry burbot
Products
Burbot – 500 grams
Flour – 2 tablespoons
Butter – 50 grams cube
Tomato – 1 piece
Salt – 1 teaspoon
Ground black pepper – 0.5 teaspoon
Parsley – a few sprigs
How to fry burbot
1. Treat burbot: rinse under running water and for the convenience of further processing, wipe with a napkin.
2. Gut the burbot, remove the entrails, remove the skin and remove the bones.
3. Cut the burbot into portioned pieces with a side of 5-7 centimeters.
4. Rub the burbot pieces with salt and pepper.
5. Put a piece of butter in the pan, put the pan on the fire.
6. While the butter is melting, pour flour into a bowl and roll each piece of burbot in it.
7. Put the breaded fish pieces in the pan and fry for 5 minutes, then turn over and fry for another 5 minutes.
8. Wash and cut the tomato into thin circles.
9. Wash parsley, dry and finely chop.
10. Serve fried burbot, putting a circle of tomato on each piece and laying out a handful of greens.
Tasty Facts
– If the burbot has an unpleasant odor, the skin should be removed from the burbot during processing.
– If the burbot falls apart during frying, it is necessary to bread it in starch and only then in flour. The starch will give the burbot a crust that will keep it from falling apart when roasted.
– Burbot season – from late September to January.
– Calorie content of burbot – 90 kcal / 100 grams.
– When processing fish before frying, it is recommended to leave it for further preparation of burbot liver, the finished liver is considered a delicacy.