Small-eyed grenadier pancakes
2 servings
15 minutes
Pancakes made from small-eyed macrurus are an original dish of Russian cuisine that combines the tenderness of sea fish with homely comfort. Macrurus is a deep-sea fish with a soft, slightly sweet taste. Before cooking, the fillet is dried to help preserve its delicate texture. A mixture of flour, starch, and egg turns the chopped fish into airy dough, and frying until golden brown makes the pancakes aromatic and appetizing. The light crispiness outside and juiciness inside are the main advantages of this dish. The pancakes are traditionally served with sour cream, which adds creamy softness to them. An ideal option for a family dinner or a cozy home breakfast that pleasantly surprises with its subtle sea flavor and crispy texture.
1
Leave the fillet of mackerel to drain for an hour in a colander to let the cellular juice drip out. Then chop the fillet into very small pieces or pass it through the largest grinder attachment.
- Roundnose grenadier fillet: 200 g
2
Mix the resulting minced meat with all the other components. It should have the usual consistency of pancake batter.
- Premium-grade wheat flour: 1 tablespoon
- Cornstarch: 1 tablespoon
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
Fry like regular pancakes: spoon the batter onto a heated skillet greased with vegetable oil, frying on both sides until golden brown. After frying, it's better to place the pancakes on a paper towel to drain excess fat.
4
Serve with sour cream.
