Fried Fish with Tomato Salsa
by Editorial Staff
Fried small fish, such as smelt, are a convenient snack, a simple and tasty fish dish.
Ingredients
- Smelt fish (small lake smelt) – 230 g
- Salted flour – 30 g
- Olive oil – 60 g
- Sunflower oil – 60 g
For salsa: - Shallots (finely chopped) – 1 pc.
- Garlic (finely chopped) – 2 cloves
- Fresh tomatoes (chopped) – 4 pcs.
- Red chili pepper (finely chopped) – 1 pc.
- Olive oil – 30 g (2 tablespoon. L.)
- Sherry dry – 60 g
- Fresh herbs (parsley, basil, etc.) (chopped) – 30-45 g
- White bread crumbs, dried – 25 g
- Salt to taste
- Ground black pepper – to taste
Directions
- Prepare salsa. In a saucepan, combine shallots, garlic, tomatoes, chili, and olive oil, put the saucepan on the stove over low heat, cook for about 10 minutes.
- Pour sherry into a saucepan, season with salt and pepper to taste. Add herbs, bread crumbs, remove from the stove, cover, and set aside to soften bread crumbs.
- Turn on the oven to preheat to 150 degrees. Rinse the fish, dry it on a paper towel, and then roll in salted flour on all sides.
- Heat the olive oil in a large skillet, place the fish and fry until golden brown on all sides.
- Transfer the fried fish to a paper towel-lined plate and place in the oven to keep the fish warm.
- Fry the remaining fish, transfer to the same plate. Serve the fried salsa and salsa.
Enjoy your meal!
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