How to cook Navaaga delicious?

Navaga is a delicious fish from the Cod Family, which loved the hostesses for the lack of small bones and diet properties. In order to please their delicious dishes from this fish, you need to know the most popular recipes for cooking Navaga.

1

Fried Navaga

To fry Nawagu is recommended almost without cleaning - right with scales. The thing is that the scales of Navaga are very thin, it turns into a very tasty and crispy crust. In addition, it is better to do with a minimum of vegetable oil. It is necessary that Navaga is impregnated with its own fat, which makes it even tastier.
For roasting Navaga, you will need:

• 1 kg of frozen navaga
• 3 eggs
• 250 g of flour
• 150 g of sunflower oil
• 1 tsp Sololi.

Recipe:

1. Frozen Navaaga is only slightly deflated, after that they are brushing from the interns and gills. Purified Navaaga is cut into portions of medium sizes.
2. Three eggs are whipped in a deep bowl, a flour with salt is poured on a plate. Skin with butter put on fire so that it is glowing.
3. Fish roll in flour, then in the egg and again in flour. After that, lay out onto a frying pan and fry on medium heat for about 30 minutes. If pieces turned out to be too large, then after roasting, fish are sent to the microwave for 6 minutes.

Feed on the table roasted Navaga along with a vegetable side dish and tomato filling.

2

Navaga in the oven

In the oven Navaga is preferable to bake the whole and serve on a table with a vegetable side dish. For cooking you need:

• 2 Frozen Navaga
• 500 ml. Sunflower oil
• 1 Loux
• 1 small carrot
• 3 large tomatoes
• 0.5 Ch.L. Ground black pepper
• Salt
• 6 tbsp. flour

Recipe:

1. Navaaga is defrosting and thoroughly clean - they score, replete fins and cut off their heads. The fish are well washed and clean the excess moisture with a paper towel. Include an oven for 200C and start cooking a side disk until she warmed up.
2. Carrots clean and wash. Then the clutch or cut so that a thin straw came out. Onions are cut by half rings. Put on a small fire, a frying pan with vegetable oil so that it managed to warm up. During this time, tomatoes are cleaning from the peel, having finished them for 10-15 seconds and hot water.
3. First of all, onions lay onions and fry until a golden shade. Then it is added to it with a grateful carrot and fried 3 minutes. Then tomatoes and a mixture of salt with pepper are added to the grid. Everything is well stirred and extinguished while the water is completely evaporated. Garnish ready.
4. By this time, the oven managed to warm up enough, and it was time to proceed to the baking of Navaga. Fish is re-wrapped with a paper towel and covered with a salt with pepper.
5. Flour falls asleep in a deep bowl and fell in it with a waste of spices. So that Navaga penetrates on both sides, the anti-hatch bait is lubricated with oil. Then they lay off the bakery paper or parchment moistened with oil.
6. On the prepared bastard lay out Nawagu, give it to lie down and soak in oil on the one hand, then rotate on the other side and sent to the oven. Bake Navaga for 25 minutes at 200C.

After cooking, Nawagu is carefully transferred to the plate, spread the side dish and serve on the table.

3

Navaga stew with bow and sour cream

For the preparation of this dish, Northern Navaga is used, since it is less than Navaga Far Eastern and it is preferable to prepare entirely. Sour cream and onions will give me a dish not only a unique taste, but also a refined view.

Ingredients:

• 2 kg of frozen Navaga
• 4 heads of the bunch
• 3 Carrots
• 0.5 cups of sour cream
• Handwood flour
• 150 g of oil
• Salt, parsley and ground black pepper

Recipe:

1. Before cooking, Navaaga is cleaned and wash. If it has already bought it already purified, then fins are cut off and washed with abdomen from the inside.
2. If Navaga is big, then it is cut into parts. Main fish cut half or along the ridge. Portion slices should be easily placed in a cooking container.
3. Navaaga is covered with a mixture of salt with pepper and set aside for 30 minutes. At this time, oil is poured into a deep frying pan and put on the middle fire. When it gets warming, the fish roll in flour and give a slightly fried on both sides. Fry fish are temporarily postponed on a plate.
4. Onions are cut on a semiring, carrots are a clutch on a large grater and all this pass until readiness in the same frying pan where the fish was fried. After that, half of stewed vegetables are postponed on a plate.
5. The half of the sour cream is mixed with flour, salt and parsley, 120 g of water are diluted. Navaaga is laid out on the vegetables remaining in a pan, and from above are covered with a second portion of vegetables.
6. Fish fish sauce from sour cream, the frying pan is tightly closed and extinguished on a weak heat until readiness.

Navaga dishes are a lot and every one in its own very delicious. You just need to choose a recipe, try to try a little and you can enjoy the taste of gentle and low-fat meat of this fish.