Navagu is classified as diet fish. It is low-fat and low-calorie - only 80 kcal per 100 grams of product. Its flesh is white and soft. The best option for cooking is frying. You can do this in many ways, almost all of them are simple and fast. How to fry navaga?
How to carve
Navagas have very small scales, which can not be removed if the fish is fried. It is easier to cut and divide into portions until it is completely thawed.
If the navaga is not gutted and with the head, you need to cut off the head and stretch the insides.
Some recipes require skin to be removed from the navaga. It is difficult only at first glance, but you need to do the following:
- Make an incision along the spine.
- Cut off the lower jaw.
- To prevent hands from slipping, take salt.
- Pull the skin first from one side, then from the other, then cut off the fins.
How to fry saffron pan in pieces in a pan
The easiest way to fry fish involves a frying pan, oil, salt and flour. Chop Navagu into pieces. Rub each with salt, roll in flour. Put in a frying pan with heated oil and fry on all sides to a brown crust. In addition to salt, you can not add any spices.
With vegetables
What to take:
- two navagas;
- one carrot;
- two onions;
- two tomatoes;
- three large spoons of olive oil;
- 30 grams of parmesan;
- a bunch of cilantro;
- pepper and salt.
How to do:
- Thaw the saffron sauce slightly and cut into portions.
- Put a frying pan on the fire, heat, pour olive oil.
- Fry Navagu on each side until cooked for about 10 minutes. Turn over with a silicone spatula with care so as not to break the pieces.
- Put the fish in a bowl, cover with a lid.
- Peel the carrots and onions. Grate the carrots coarsely, chop the onion into half rings as thin as possible.
- Wash the tomatoes, scald with boiling water, remove the skin and cut into cubes.
- Put carrots, onions and fry for five minutes in the pan where the navaga was fried.
- Send tomatoes to onions and carrots, simmer all together for about 8 minutes.
- Make a low heat, put the fish in a pan and fry all together for five minutes.
- Grind cilantro, grate the cheese finely.
Arrange Navagu on plates, sprinkle with grated Parmesan and cilantro.
How to fry whole Navaga
What to take:
- two carcasses of navaga;
- one egg;
- butter;
- vegetable oil;
- breadcrumbs;
How to do:
- Defrost gutted navaga, cut off fins, grate with salt, leave for a few minutes.
- Spread the egg with water to make a homogeneous mixture, coat it with carcasses of navaga and roll in breadcrumbs for breading.
- Heat the cast-iron pan, throw a piece of butter on it, add a spoonful of sunflower, put the fish and fry until brown on both sides.
- Drain excess fat from the pan, put it in the oven, bake for a quarter of an hour at 180 ° C. Make sure that the fish does not dry out.
Under the marinade
How to deliciously fry navaga in a pan? The classic recipe is fish under the marinade.
What to take:
- kilogram of saffron cod
- two tablespoons of vegetable oil;
- half a teaspoon of salt;
- to taste black ground pepper.
To prepare the marinade:
- two onions;
- two carrots;
- a teaspoon of tomato paste;
- a teaspoon of vinegar;
- vegetable oil;
- one bay leaf;
- two pieces of cloves;
- half a glass of water;
- black pepper;
- salt.
How to do:
- Cut the gutted navaga into pieces. Typically, two or three servings are obtained from this fish.
- Pour the flour into a bowl, add salt and pepper to it, mix.
- Roll the pieces in flour and fry in a hot frying pan on both sides until golden brown.
- Cut the onion into thin rings, and chop the carrots in small sticks.
- Put the fried pieces of navaga into the stewpan.
- In a pan where the fish was fried, add oil and fry the onions and carrots until soft.
- Put the tomato paste in the pan, pour the vinegar and water, toss the bay leaf, peppercorns and cloves.
- Boil the marinade in a small flame for three minutes, then transfer to a stewpan for fish.
- Stew fish under the marinade for about 10 minutes, then turn off the heat, let the saffron stand for several minutes.
Marinated fish is served with mashed potatoes or green peas. It can be eaten both hot and cold.
Breaded
In fact, the recipe is very simple. This is another way to deliciously fry navaga.
What to take:
- two carcasses of navaga;
- two eggs;
- half a glass of milk;
- vegetable oil;
- salt;
- a tablespoon of flour.
How to do:
- Cut the fish, cut into pieces, wait until it is fully defrosted.
- Break the eggs into a bowl, salt and blot. Add milk and flour, beat until smooth.
- Pieces of saffron cod dipped in batter.
- How to fry saffron dough in batter? In a pan, heat the oil, put the fish and fry it on both sides under the lid over low heat so that the batter does not burn, and the fish is fried.
Put the finished fish on a plate and serve.
With eggplant
How to fry navaga fish in an original way? For example, this non-banal recipe is suitable. What you need to take:
- 0.5 kg of navaga;
- four eggplant;
- 100 g of vegetable oil;
- half a glass of pomegranate juice (natural);
- a large spoonful of flour;
- a pinch of salt;
- greens: onions, parsley, savory, basil.
How to do:
- Cut eggplant into circles, sprinkle with salt and put in a dish. Leave for an hour, so that they give juice and get rid of excess bitterness.
- Slice Navagu in portions.
- Mix flour and salt, roll pieces of fish in this mixture.
- Fry the saffron cod in oil in a frying pan on both sides until rosy. Put the pieces on a paper towel to rid them of excess fat.
- In this pan, fry the eggplant, adding oil.
- Cut greens, put pieces of fried fish on a plate, around a circle of eggplant, pour with pomegranate juice, put chopped greens on top.
Serve fried saffron cod with eggplant and boiled or steamed rice.
Advice
Fresh frying is best for frying. It is not recommended to keep this fish in the refrigerator for more than a week.
How to fry navaga so that it does not fall apart? To do this, it is recommended to salt it 20 minutes before the start of cooking.
For frying this fish, it is better to use butter, it is possible in half with vegetable.
Before frying it can be marinated with lime or lemon juice, as well as spices. The holding time in the marinade can last up to 40 minutes.
For breading, it is better to take crackers or semolina.
Thinly sliced lemon slices are good for fried saffron cod.