Gobies in Odessa

Category: Fish dishes
Gobies in Odessa

Ingredients

capelin how many you want
corn grits
salt

Cooking method

  • Mix the corn grits with salt. Gobies, capelin or other fish that you like should be peeled, washed, rolled in corn grits and fried. That's the whole recipe.

The dish is designed for

how much do you love

Note

In the summer, at Karolino-Bugaz, such fish are sold at sea, they are fried right in front of you. It tastes much better in corn grits than in flour. I like to fry the capelin like that, it seems not so greasy and not as bony as gobies, although they have their own charm, in the photo - capelin. Try it! although many probably know, then I remind you!




BULLETS, a group of marine and freshwater fish. Length 10-25 cm (sometimes up to 50 cm), weight 120-150 g. The body is dense, relatively short, thinned towards the tail, with a large head, covered with small scales. They live in the coastal parts of the seas of tropical and temperate latitudes, in brackish and fresh waters. Fishing target mainly in the Azov, Caspian and Black seas; there are many gobies in Lake Baikal, The meat is white, tender, aromatic, contains 15% protein and 0.5% fat. It is best eaten fried.

Elenka
Lyuba, thanks for the recipe!
But I didn't know him, apparently I live far from Odessa.
I will definitely try!
Lyuba 1955
Elenka, try it if you like fish, I think you won't regret it
Twist
Lyuba, my husband loves bulls very much - for him it is the taste of childhood (the boys themselves caught and fried), and I really love Odessa.
Therefore, the recipe will certainly be tested! Bookmarked it.
tatyana5417
There are so many gobies in this word ... Odessa, sea, rest with parents, dad who catches gobies on the pier ... Thank you for such a pleasant nostalism: flowers:
Luysia
I read the name of the recipe, look at the photo, again read the name, again look at the photo ...

The bulls are somehow strange.

Then I read the recipe. It turns out I'm all right!
Lyuba 1955
Marinochka,
Lyuba 1955
tatyana5417 , and I am pleased!
Lyuba 1955
Luysia, I had to name the recipe "Trust your eyes"
Countryman
To increase the packing density in the pan, I personally always cut off the heads and tails.
Any fish. Except for crucian carp tails. Very much crucian tails are in my teeth
Lyuba 1955
Countryman, here, by the way, there is also a wonderful crispy tail and the whole fish is crispy, I recommend it!
natapit
I love fish, but such a crispy mmm ...
Lyuba 1955
natapit, try it, it can't be better
Arka
Oh, how I want gobies !!!!!!!!!!!
True, I haven't tried the fried ones, but the dried ones with caviar (caviar, you can also do it) - just a song!
yara
Quote: Luysia

I read the name of the recipe, look at the photo, again read the name, again look at the photo ...

Something the bulls are strange.

Then I read the recipe. It turns out I'm all right!
So it is written "in Odessa"
Lyuba 1955
Girls, the recipe, thanks to capelin, is available to everyone, but we don't have gobies yet, it's not the season
Altyn
Hurrah! Finally, we have Black Sea gobies! Prepared, dare everything instantly! And nostalgia ..., the smell of the sea, the sun, warmth, smiles, youth! Thanks for the recipe!

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