How tasty to cook navaga in a frying pan?

Navaga is an offshore commercial fish. The meat is white, dry and slightly sweet. Today we will tell you how delicious to cook navaga in a frying pan.

The recipe for cooking navaga in a frying pan

Ingredients:

• freshly brewed - 3 pcs .;
• vegetable oil odorless;
• flour - for breading;
• salt and herbs are dry - to taste.

Preparation

1. For cooking navaga in a frying pan, we defrost the fish, cleanse, remove all the insides and remove the gills.
2. We wash the fish well and dip it with a towel.
3. Then put the carcasses in a bowl, sprinkled with salt and dried aromatic herbs.
4. After a few minutes, we flay the Navaga from all sides in wheat flour and fry it in a warmed oil.
5. We serve a ready dish with fresh vegetables and mashed potatoes.

How to fry bravery in a frying pan with onions?

Ingredients:

• navaga - 1 kg;
• onion white onion - 125 g;
• spices - to taste;
• wheat flour - 190 g;
• Spices for fish - to taste;
• vegetable oil.

Preparation

1. Navaga is thoroughly washed with a brush, gutted and cut into pieces.
2. We pour the fish in flour, put it into a bowl and sprinkle it with salt and spices.
3. Onions are processed and shredded by semirings.
4. In the frying pan pour the sunflower oil, warm it up and carefully lay out the fish pieces.
5. Fry navaga on medium heat for 3 minutes, and then sprinkle onion with onion and cover with a lid.
6. Take a dish for 5 minutes.
7. Carefully turn the fish over and fry until ready.

How delicious to cook fish in navka in a frying pan?

Ingredients:

• navaga - 550 g;
• flour - 110 g;
• spices - to taste;
• vegetable oil - 55 ml.

For sauce:

• fennel - 190 g;
• garlic - 1 clove;
• wine dry white - 90 ml;
• cream - 100 ml;
• egg - 1 piece;
• butter - 10 g;
• fresh greens - to taste;
• broth - 110 ml;
• spice.

Preparation

1. Fish washed, dried, gutted and cut into pieces.
2. Mix the flour with spices and roll the saffron in a dry mix.
3. Then put it on a frying pan with a warmed oil and fry from two sides to rudeness.
4. To prepare the sauce, melt cream sauce in the saucepan, throw the crushed fennel and brown it to a golden color.
5. Next, pour in the white wine, warm the broth and stew for a few minutes on a weak fire.
6. After squeezing through the press garlic and pour the whipped cream with egg.
7. Season the mixture with spices to taste, throw chopped greens and remove the dishes from the fire.
8. Fried navaga spread from the frying pan on the dish, watering abundantly with a fragrant hot sauce and served to the table with vegetables.