[{"data":1,"prerenderedAt":1896},["ShallowReactive",2],{"category-counts":3,"recipe-smazony-morszczuk-z-ziemniakami":9,"related-smazony-morszczuk-z-ziemniakami":121,"collections-recipes":157},{"salads":4,"soups":5,"breakfasts":6,"mains":7,"cuisine-ukrainian":8},21,12,11,19,28,{"id":10,"title":11,"alternate":12,"body":13,"category":24,"cuisine":25,"description":26,"extension":27,"heroImage":28,"ingredients":33,"meta":81,"navigation":32,"path":82,"pinImage":83,"prepTime":85,"publishedAt":86,"reviewedBy":87,"seo":88,"seoTitle":89,"servings":90,"stem":91,"steps":92,"tags":109,"tips":114,"totalTime":118,"updatedAt":119,"__hash__":120},"recipes\u002Fsmazony-morszczuk-z-ziemniakami.md","Morszczuk smażony w panierce: jak sprawić, by panierka trzymała się ryby","smazhenyi-hek-z-kartopleyu",{"type":14,"value":15,"toc":20},"minimark",[16],[17,18,19],"p",{},"Kawałki morszczuka dokładnie osuszamy, obtaczamy w mące i jajku, a potem smażymy na dobrze rozgrzanym oleju w małych partiach. 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Zalej je 2 l zimnej wody, doprowadź do wrzenia, posól i gotuj pod przykryciem na średnim ogniu 20–25 minut, aż nóż będzie wchodził bez oporu.",{"text":96},"W tym czasie przygotuj morszczuka: nożyczkami odetnij płetwy i ogon, a nożem usuń czarną błonkę z wnętrza brzucha, która może nadawać rybie gorzki smak. Resztki zbierz ręcznikiem papierowym, bez płukania ryby pod bieżącą wodą. Pokrój tuszki w poprzek na kawałki szerokości 5–6 cm.",{"text":98},"Dokładnie osusz kawałki ręcznikiem papierowym ze wszystkich stron, posól i popieprz. Odstaw na 10 minut, a następnie ponownie osusz ręcznikiem papierowym, żeby usunąć wilgoć, która pojawiła się na powierzchni ryby.",{"text":100},"Mąkę wysyp na płaski talerz, a jajka roztrzep widelcem w misce ze szczyptą soli. Każdy kawałek obtocz w mące, strząśnij nadmiar i zanurz w jajku tak, żeby pokryło rybę ze wszystkich stron.",{"text":102},"Na dużej patelni rozgrzewaj 40 ml oleju przez 2 minuty na ogniu nieco mocniejszym niż średni: wrzucona szczypta mąki powinna od razu zaskwierczeć. Ułóż połowę kawałków w jednej warstwie i smaż po 4–5 minut z każdej strony, aż panierka będzie złocista. Ryba jest gotowa, gdy w najgrubszym miejscu osiągnie 63°C; bez termometru mięso powinno być nieprzezroczyste i łatwo rozdzielać się widelcem. Przełóż kawałki na ręcznik papierowy.",{"text":104},"Dolej pozostałe 40 ml oleju, rozgrzewaj przez minutę i w ten sam sposób usmaż drugą partię.",{"text":106},"Odcedź ziemniaki, dodaj masło i drobno posiekany koperek, przykryj garnek pokrywką i kilka razy nim potrząśnij, żeby masło dobrze się rozprowadziło.",{"text":108},"Rozłóż ziemniaki i morszczuka na talerze, jeśli chcesz, dodaj plasterki cytryny i podawaj na gorąco.",[110,111,112,113],"ryba","obiad","smazone","z-ziemniakami",[115,116,117],"Rozmrażaj morszczuka w lodówce przez 8–12 godzin, a nie w ciepłej wodzie. Mięso nie robi się wtedy papkowate i mniej się rozpada przy smażeniu.","Jeśli olej nie jest wystarczająco gorący, panierka nasiąka tłuszczem i odchodzi od ryby. Nie wkładaj wszystkich kawałków naraz, bo olej się wychłodzi i ryba zacznie się dusić zamiast smażyć.","Resztki przechowuj w zamkniętym pojemniku w lodówce do 2 dni. 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