Fried white fish in nori
White fish provides complete protein, iodine, and phosphorus, while nori adds sea flavor without flour-heavy breading. Egg and flax meal help the coating cling to the fish and make the crust firmer. The result is a simple hot dish with a pronounced ocean flavor and a low carb load.
Cut white fish (500 g) into portion pieces of even thickness. Season with table salt (3 g) and lightly with black pepper (1 g). Cut nori sheets (10 g) into strips large enough to wrap each piece of fish.
Beat egg (50 g) in a bowl with flax meal (10 g) until you get a thick but still pourable coating without dry lumps. If the mixture feels too thick, let it stand for 2 minutes so the flax can absorb moisture and smooth out.
Wrap each piece of white fish (500 g) with a strip of nori (10 g), then dip it into the egg mixture. Heat ghee (30 g) in a pan and fry the fish for 4-5 minutes per side under a lid, until the nori becomes firmer and the fish inside turns fully opaque and flakes easily with a fork.
Serve immediately after frying while the nori coating is still slightly crisp around the edges.
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