ReceptnaptárPan-fried whitefish, Baikal style (omul)
Omul is the famous whitefish of Lake Baikal, which locals eat salted, smoked or freshly fried. Pan-fried in butter the flesh is tender and delicately flavoured. The recipe is simple because the taste of the fish is the point.
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Method
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- Clean and gut the fish, wash and pat dry.
- Season inside and out with salt and pepper and put dill and lemon slices in the cavity.
- Dust the fish lightly with flour.
- Fry in half of the butter until golden on both sides, 4-5 minutes per side.
- In the remaining butter soften the onions.
- Serve the fish with the onions, potatoes, pickles and sour cream, with lemon juice squeezed over.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Pat the fish dry before frying so the skin crisps up.
- Do not turn it too often or it may fall apart.
- Trout or whitefish are excellent if omul is unavailable.
Frequently asked questions
Where can I get omul?
It is rare in Europe; trout or other freshwater white fish can replace it.
Can it be baked?
Yes, 15-20 minutes at 200 °C.
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