Fish dishes are very spread in Ukrainian cuisine. Everything, from soups and fish cakes to fish jelly, is made from it. However, fish is mostly just fried in Ukraine.
As a rule, fried fish is served as second course for both, festive and everyday tables. The simplest recipe is to roll fish in flour and then fry it in vegetable oil. There are several ways to fry fish, depending on its size. If fish is hand-size, it is fried in one piece. If it is larger, it's sliced in pieces and each of them is fried separately. If fish is very fatty (such as trout or salmon), you don't need vegetable oil and flour.
Fried fish is tasty both, cold and warm.
Ingredients
Crucian 4 pieces
Vegetable oil 300 g
Garlic 1 clove
Fresh ginger 20 g
Salt 1 tsp
Sesame oil 5 ml
Lime juice 30 ml
Stages of cooking
1
Discard and wash the crucian carps.
2
Trim the tails off. Make rhomb-like cuts along the fish.
3
Put the 300ml of oil, ginger and minced garlic in the preheated frying pan. Fry the fish from each side for 5 mins. Put the fish in the plate, drizzle with lime juice.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
It is one of the well-loved entrée of Ukrainian families. The paste can be made with chicken, beef or pork liver, but the most light is the chicken pâté.
The Chicken Kiev is one of the most famous Ukrainian dishes – an indispensable position in world restaurant’s menus.
The origins of Chicken Kiev are very tangled. Every country tries to claim their rights onto inventing this exquisite and unusual dish. The French, German, Russian, and even American cuisine tried to authenticate their authorship of
