{"id":12377,"date":"2026-01-29T22:00:27","date_gmt":"2026-01-29T20:00:27","guid":{"rendered":"https:\/\/andrestover.com\/?p=12377"},"modified":"2026-01-29T22:00:28","modified_gmt":"2026-01-29T20:00:28","slug":"breaded-perch-roe","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/breaded-perch-roe\/","title":{"rendered":"Paneeritud ahvenamari"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">V\u00e4ga paljudes maades s\u00fc\u00fcakse kalamarja praetult. Minu jaoks on tegemist lapsep\u00f5lveroaga, mis mulle alati v\u00e4ga maitses. Alati kui \u00f5nnestus hankida kalu, mille sees oli mari, siis t\u00e4hendas see, et ma palusin emal kalamarja mulle \u00e4ra praadida. \u00dcks hea viis praetud kalamarja teha on seda kergelt munas ja jahus paneerida ning praadida keskmisel kuumusel toidu\u00f5lis.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamise aeg: umbes 30 minutit<br>Tase: Lihtne<br>Kogus: Kahele kuni neljale<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>6-8 ahvena mari<br>1 muna, lahti klopitud ja segatud 2-3 spl veega<br>2 spl jahu<br>Merseoola ja musta pipart maitsestamiseks<br>N\u00e4puotsaga kuivatatud oreganot ja t\u00fc\u00fcmiani maitsestamiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Klopi muna koos v\u00e4hese veega \u00fchtlaseks, vala taldrikule jahu.<\/li>\n\n\n\n<li>Suuremate kalade mari l\u00f5ika pooleks, et praetav kiht ei oleks liiga paks.<\/li>\n\n\n\n<li>Maitsesta kalamarja soola, pipra ning oregano ja t\u00fc\u00fcmianiga.<\/li>\n\n\n\n<li>Kuumuta pannil toidu\u00f5li keskmisele kuumusele.<\/li>\n\n\n\n<li>Paneeri maitsestatud kalamarja k\u00f5igepealt jahus ja siis munas ning prae keskmisel kuumusel m\u00f5lemilt k\u00fcljelt kuldpruuniks. Aseta praadimise keskel pannile kaas, et t\u00f5sta kuumust, et kalamari \u00fchtlaselt l\u00e4bi k\u00fcpseks.<br>Valmis!!<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2026\/01\/Ahvenamari_blog-1024x681.jpg\" alt=\"\" class=\"wp-image-12380\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2026\/01\/Ahvenamari_blog-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/01\/Ahvenamari_blog-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/01\/Ahvenamari_blog-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/01\/Ahvenamari_blog.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-12377\" data-postid=\"12377\" class=\"themify_builder_content themify_builder_content-12377 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>V\u00e4ga paljudes maades s\u00fc\u00fcakse kalamarja praetult. Minu jaoks on tegemist lapsep\u00f5lveroaga, mis mulle alati v\u00e4ga maitses. Alati kui \u00f5nnestus hankida kalu, mille sees oli mari, siis t\u00e4hendas see, et ma palusin emal kalamarja mulle \u00e4ra praadida. \u00dcks hea viis praetud kalamarja teha on seda kergelt munas ja jahus paneerida ning praadida keskmisel kuumusel toidu\u00f5lis. Valmistamise [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12381,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36,773],"tags":[801],"class_list":["post-12377","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kala","category-nostalgic-foods","tag-fish-roe","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12377","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=12377"}],"version-history":[{"count":13,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12377\/revisions"}],"predecessor-version":[{"id":12392,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12377\/revisions\/12392"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/12381"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=12377"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=12377"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=12377"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}