Composition / ingredients
Step-by-step cooking
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Clean the fish, cut into portions, salt, pepper, roll in corn flour and fry in a well-heated frying pan with vegetable oil until golden brown.
Cooking muzhdey is such a sauce. Squeeze the peeled garlic into a saucepan, salt, add water so that only garlic covers. And... attention! When the fish is ready, we take it out on a dish, and pour the remaining oil on which the fish was fried (still boiling) into a saucepan, mix, ready!
Pour the remaining corn flour into a thick-walled cast iron (pot), rinse under running water several times, pour water and put on fire, after boiling, make the fire small and so cook hominy, stirring along the bottom with a wooden mortar until it hardens, so that you can cut it, and not eat it with a spoon like porridge!!! When the hominy is ready, we spread it out on the shelf, level it in the form of a dome and let it cool down a little, after which we cut it into pieces in the form of loaves with a thread.
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Corn flour - 368 kcal/100g
- Whole grain corn flour , unseeded - 355 kcal/100g
- Whole grain corn flour sifted - 362 kcal/100g
- Corn flour from grain with removed germs of vitamin E - 364 kcal/100g
- Corn flour from grain with removed germs nevitaminiz - 364 kcal/100g
