Beluga sturgeon with two coatings

Name: Beluga sturgeon with two coatings
Ingredients: 1 beluga sturgeon (1200 g whole); 1 teaspoon salt; 1 medium lemon; 1/2 teaspoon ground ginger; 1 teaspoon dried lemongrass; 80 g cornmeal; 80 g white flour; 2 eggs; 600 ml oil; 30 ml oil; 150 g yogurt; 1 garlic clove; 15 g parsley; 1 medium bell pepper (150 g)

Fish - Beluga sturgeon with two coatings by Minodora A. - Recipia

Beluga sturgeon with two coatings means browned rounds, some in cornmeal and some in egg and flour. In the sink, a sturgeon with a face that was hard to love was waiting for me. I seasoned it with lemon, ginger and dried lemongrass; at the table, everyone chose the coating they fancied. I usually go for the cornmeal-coated pieces, with a thin layer that doesn’t cover up the fish. Preparation: 20 minutes. Cooking: 23 minutes. Total time: 43 minutes. Servings: 4. About 570 kcal and 42 g protein per serving.

Ingredients

1 beluga sturgeon (1200 g whole)
1 teaspoon salt
1 medium lemon
1/2 teaspoon ground ginger
1 teaspoon dried lemongrass
80 g cornmeal
80 g white flour
2 eggs
600 ml oil
30 ml oil
150 g yogurt
1 garlic clove
15 g parsley
1 medium bell pepper (150 g)

Preparation

1. Clean the sturgeon and pat it dry with paper towels. Allow about 10 minutes. 2. Cut it into rounds about 2 cm thick. Season them with 3/4 teaspoon salt, the juice of the lemon, the ginger and the dried lemongrass. 3. Mix the yogurt with the crushed garlic until smooth. Allow 3 minutes. 4. Heat 600 ml oil in a deep saucepan for 5 minutes. Coat half the rounds in cornmeal and fry them in two batches for 5 minutes each, until browned. Transfer them to paper towels. 5. Beat the eggs with 1/4 teaspoon salt. In a clean frying pan, heat 30 ml oil. Coat the remaining rounds in flour and egg, then fry for 4 minutes on each side, until browned and the flesh turns opaque. Transfer them to paper towels. 6. Arrange the fish on a platter and serve the sauce alongside. Garnish with parsley, bell pepper and slices of the lemon used for seasoning.

Notes

Serve it on a platter with the yogurt and garlic sauce and a tomato salad; for a picnic, lemon and parsley keep the flavor fresh. The egg coating is reminiscent of fish schnitzel, while the cornmeal one stays coarser. For a gluten-free version, replace the white flour with cornmeal and check that it has no traces of wheat; keep the eggs. Thick rounds need more time than thin ones, so cut them as evenly as you can. After cleaning the fish, pat it thoroughly dry; flour clumps on a wet surface. Choose a sturgeon with a mild smell and firm flesh, with no soft spots. Store any leftovers in the fridge and eat within 3 days.