Fry the gobies for 5-6 minutes on each side.
How to roast gobies
1. Wash the gobies, do not peel off the scales, do not remove the head, fins, tail.
2. Carefully cut the abdomen, remove the insides.
3. Re-wash the bulls outside, inside.
4. Dry the gobies with napkins.
5. Grate the gobies with salt, pepper, set aside for 30 minutes.
6. Roll the gobies in flour on all sides.
7. Pour vegetable oil into the pan, place over high heat, heat until smoke and bubbles appear.
8. Put the gobies on a hot frying pan so that there is a little distance between the fish, otherwise it will be difficult to turn them over.
9. Fry the gobies until a dense crust forms on each side for 5-6 minutes.
How to fry gobies in tomato sauce
Gobies
– 1.5 kilograms Tomato
juice – 200 milliliters
Flour – 70 grams
Onion – 1 large head Vegetable
oil – 150 milliliters
Salt – half a teaspoon , fins, tail.
2. Carefully cut the abdomen, remove the insides.
3. Re-wash the bulls outside, inside.
4. Dry the gobies with napkins.
5. Grate the gobies with salt, pepper, set aside for 15 minutes.
6. Chop the peeled onion into small squares. 7. Pour a third of the prepared vegetable oil into the pan, heat over medium heat.
8. Fry the chopped onion for a few minutes.
9. Pour a glass of tomato juice into the onion, cook for 10 minutes.
10. Roll each bull in flour.
11. Pour vegetable oil into a separate frying pan, heat until haze appears over high heat.
12. Fry the gobies on each side for 5-6 minutes until a dense crust forms.
13. Put half of the tomato sauce into a deep dish.
14. Put the fried gobies in the tomato sauce, pour the remaining tomato sauce on top.
15. Let the bulls soak in the sauce for 60 minutes.