Dorada fry in a pan for 10 minutes on each side.
How to fry dorado
Products
Dorada – 2 pieces weighing about 500 grams
Lemon – 1 piece
Flour – 150 grams
Ground black pepper – to taste
Dried ground paprika – 1 tablespoon
Salt – to taste
Vegetable oil – 80 milliliters
How to fry
1. Rinse the Dorado thoroughly under running water. Then carefully cut off the fins, gills and peel off the scales.
2. Make an incision along the belly, remove all the insides. Do not damage the gallbladder, as it contains a substance that, when it gets on the meat of the fish, makes it taste bitter.
3. Cut the protective film along the ridge and clean it of blood.
4. Rinse the fish well again.
5. Dry the sea bream with paper towels, put on a cutting board and make 3-4 cuts on the carcass.
6. Grate the fish inside and out with pepper, paprika, salt.
7. Put the fish in a deep bowl and pour over the juice of half a lemon. Leave for 20 minutes to marinate.
8. Heat vegetable oil in a frying pan.
9. Sift the flour and roll the fish in it on both sides.
10. Put the sea bream in a pan and fry for 10 minutes on each side over medium heat.
11. Put the finished fish on a plate and garnish with sliced \u200b\u200blemon slices.
Serve hot.
How to fry dorado
Products
Dorada – 2 pieces weighing about 500 grams
Lemon – 1 piece
Flour – 150 grams
Ground black pepper – to taste
Dried ground paprika – 1 tablespoon
Salt – to taste
Vegetable oil – 80 milliliters
How to fry
1. Rinse the Dorado thoroughly under running water. Then carefully cut off the fins, gills and peel off the scales.
2. Make an incision along the belly, remove all the insides. Do not damage the gallbladder, as it contains a substance that, when it gets on the meat of the fish, makes it taste bitter.
3. Cut the protective film along the ridge and clean it of blood.
4. Rinse the fish well again.
5. Dry the sea bream with paper towels, put on a cutting board and make 3-4 cuts on the carcass.
6. Grate the fish inside and out with pepper, paprika, salt.
7. Put the fish in a deep bowl and pour over the juice of half a lemon. Leave for 20 minutes to marinate.
8. Heat vegetable oil in a frying pan.
9. Sift the flour and roll the fish in it on both sides.
10. Put the sea bream in a pan and fry for 10 minutes on each side over medium heat.
11. Put the finished fish on a plate and garnish with sliced \u200b\u200blemon slices.
Serve hot.
Tasty Facts
A sign of the readiness of the gilthead is the appearance of a golden brown color.
The shelf life of fried sea bream is 36 hours in the refrigerator.
The average cost of a sea bream in Moscow in June 2016 is from 600 rubles per kilogram.
Dorada calorie content – 96 kcal / 100 grams.
The benefits of giltheadit is determined by the content of zinc in it (necessary for the growth, development and proper functioning of the body), manganese (regulates the functioning of the nervous and endocrine systems), copper (necessary for the normal maintenance of bone tissue), iodine (synthesis of thyroid hormones). It also contains vitamin A (participates in redox processes), E (has an antioxidant effect), D (promotes muscle tone, prevents the growth of cancer cells).
As a side dish , boiled and fried potatoes, rice, fresh vegetable salads, as well as any stewed vegetables are suitable for sea bream.
From drinks , white dry or semi-sweet wine, lemon and orange juice are suitable for dorada.
In the process of frying, you can put a sprig of thyme on the fish – this will give it a pleasant aroma.
Dorada before frying can be marinated in any spices to taste. For example, you can add a chopped bunch of mint to a lemon marinade.
Before frying, you can put a chopped clove of garlic with finely chopped basil or rosemary in the belly of the fish.
Dorada goes well with tomato, apricot, garlic, rusk, egg, mustard and other sauces.
Marinade
for 2 carcasses of sea bream
Products
Ginger – a small piece
Soy sauce – 3 tablespoons
Apple cider vinegar – 2 tablespoons
Sesame oil – 1 tablespoon
Sunflower oil – 2 tablespoons
Preparation
Grate ginger on a fine grater, pour into a bowl, pour in soy sauce, apple cider vinegar , sesame and sunflower oil. Mix well. Pour the sauce over the fish when serving.