fried pike - pečena štuka

pike is a freshwater fish,

carnivorous and predator, 

fished in the colder period of the year ,

has a delicious, sweet, lean meat,

fresh meat is pink and when fried it becomes white,

one disadvantage of the pike is that it is bony,

there are various possibilities to prepare pike but

the most popular is fried or baked, (don't add to the fish soup or fish paprikash)

we need:

fresh, cleaned pike,

flour

salt

frying oil

preparation:

cut the fish into pieces about the size of 5-6 cm,

season with salt,

rolled in flour,

bake in hot oil until a beautiful pale-brown color (about 4-5 minutes on each side),

when baked set on a paper napkin to drain,

then immediately serve with potato salad

štuka je slatkovodna riba, 

mesožder i grabljivica, 

koja se lovi u hladnijem periodu godine,

ima ukusno, slatko, krto meso,

presno je roza a kada se izpeče postaje belo,

nedostatak štuke je dosta kostiju,

ima raznih mogućnosti da se spremi ali 

najčešće se jede pečena ili pohovana, (nikako se ne dodaje u riblju čorbu ili riblji paprikaš)

potrebno nam je:

sveža, očišćena štuka,

brašno

so

ulje za pečenje

priprema:

ribu isečemo na komade veličine oko 5-6 cm,

posolimo,

uvaljamo u brašno,

pečemo na zagrejanom ulju dok ne dobije lepu svetlo smeđu boju (oko 4-5 minuta sa svake strane),

pošto je pečena složimo je na salvetu da se ocedi,

potom služimo uz krompir salatu