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.
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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 severa
The green borsht is a very popular dish in Ukraine. It was nicknamed the Spring borsht because of abundance of herbs and vegetables used as ingredients. During summer months, this borsht made with water is served cooled, in the winter months it is cooked with meat stock. Its name “the green borsht” is literal because the soup has green colour.
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