This recipe refutes the popular (and erroneous) belief that little-eyed grenadier is difficult to fry. You just need to know two important secrets: the first - before cooking, the cell juice must drain from the fillet, the second - the marinade makes the structure of the grenadier meat denser, and it retains its shape when frying.
This recipe refutes the popular (and erroneous) belief that little-eyed grenadier is difficult to fry. You just need to know two important secrets: the first - before cooking, the cell juice must drain from the fillet, the second - the marinade makes the structure of the grenadier meat denser, and it retains its shape when frying.
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