Dish
Pastrva u kukuruznom brašnu
Trout in cornmeal
Pastrva u kukuruznom brašnu is made by coating trout fillets in cornmeal and frying them in oil. The dish is typically served with a side of boiled potatoes and a green salad. Pastrva u kukuruznom brašnu is a popular dish in the Dalmatia region of Croatia.
Origins and history
The dish has been a part of Croatian cuisine for centuries. It is believed to have originated in the Dalmatia region of Croatia.
Dietary considerations
Pastrva u kukuruznom brašnu is a high-protein dish that is low in carbohydrates. It is not suitable for people with fish allergies or gluten intolerance.
Variations
There are many variations of Pastrva u kukuruznom brašnu, with different types of fish and different coatings. Some versions also include vegetables like zucchini and bell peppers.
Presentation and garnishing
Pastrva u kukuruznom brašnu is traditionally served on a plate with a garnish of chopped parsley and lemon wedges.
Tips & Tricks
To make the dish more flavorful, season the cornmeal with salt, pepper, and paprika before coating the trout fillets.
Side-dishes
Pastrva u kukuruznom brašnu is typically served with a side of boiled potatoes and a green salad.
Drink pairings
Pastrva u kukuruznom brašnu pairs well with a glass of white wine or a cold beer.
Delicious Pastrva u kukuruznom brašnu recipes
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