Ingredients with Measurements:
- 2 medium-sized vobla fish
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 large onions, sliced
- 2 cups sliced mushrooms
- 2 tablespoons butter
- 2 tablespoons vegetable oil
Special equipment needed:
- Large frying pan
- Tongs or spatula
- Paper towels
Step-by-step instructions:
1. Clean and gut the vobla fish, removing the head and tail. Rinse and pat dry with paper towels.
2. In a shallow dish, mix together the flour, salt, black pepper, and paprika.
3. Dredge the vobla fish in the flour mixture, shaking off any excess.
4. Heat the butter and vegetable oil in a large frying pan over medium-high heat.
5. Add the vobla fish to the pan and fry for 5-7 minutes on each side, until golden brown and crispy. Use tongs or a spatula to carefully flip the fish.
6. Remove the vobla fish from the pan and place on a paper towel-lined plate to drain excess oil.
7. In the same pan, add the sliced onions and mushrooms. Cook for 5-7 minutes, until the vegetables are soft and caramelized.
8. Serve the fried vobla fish with the sautéed onions and mushrooms on top.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat
Serving size:
2-4 servings
Nutritional information:
Calories: 350
Fat: 16g
Protein: 30g
Carbohydrates: 20g
Fiber: 3g
Sugar: 3g
Sodium: 600mg
Substitutions for ingredients:
- Any type of white fish can be used instead of vobla.
- Cornstarch can be used instead of flour for a gluten-free option.
- Olive oil or coconut oil can be used instead of vegetable oil.
- Any type of mushroom can be used.
Variations:
- Add garlic or herbs to the sautéed onions and mushrooms for extra flavor.
- Serve with a side of rice or roasted vegetables.
- Use the fried vobla fish as a filling for fish tacos or sandwiches.
Tips and tricks:
- Make sure the vobla fish is completely dry before dredging in the flour mixture to ensure a crispy crust.
- Use a combination of butter and vegetable oil for the best flavor and texture.
- Don't overcrowd the pan when frying the fish to ensure even cooking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or in the microwave for 1-2 minutes.
Presentation ideas:
Serve the fried vobla fish on a bed of sautéed onions and mushrooms with a sprinkle of fresh herbs on top.
Garnishes:
Fresh parsley or cilantro, lemon wedges
Pairings:
White wine, beer, or a light salad
Suggested side dishes:
Rice, roasted vegetables, or a side salad
Troubleshooting advice:
- If the fish is sticking to the pan, make sure the pan is hot enough and the oil is evenly distributed.
- If the fish is not crispy, make sure it is completely dry before dredging in the flour mixture and don't overcrowd the pan.
Food safety advice:
Make sure the vobla fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Vobla is a popular fish in Russia and other Eastern European countries. It is often served fried or smoked and is a staple in many traditional dishes.
Flavor profiles:
Savory, crispy, slightly sweet from the caramelized onions
Serving suggestions:
Serve hot with a side of rice or roasted vegetables.
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Region: Russian