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Spicy ground fish schnitzel
1 serving
cut the prepared fish into pieces and pass through a meat grinder along with bread and potatoes slightly wetted in wine. mix the obtained mixture with half a portion of oil, finely chopped pickle, 1 egg, 1 yolk, grated nutmeg, parsley greens, black ground pepper and salt to taste. form schnitzels from the mass, roll them in flour and, having withstood a little, plan them in crumbs and the remaining beaten eggs. then fry until golden in highly heated fat. for each still hot schnitzel, put a small piece of oil and a slice of peeled lemon. serve with a side dish of cool eggs, red beetroot depending on the season.
cut the prepared fish into pieces and pass through a meat grinder along with bread and potatoes slightly wetted in wine. mix the obtained mixture with half a portion of oil, finely chopped pickle, 1 egg, 1 yolk, grated nutmeg, parsley greens, black ground pepper and salt to taste. form schnitzels from the mass, roll them in flour and, having withstood a little, plan them in crumbs and the remaining beaten eggs. then fry until golden in highly heated fat. for each still hot schnitzel, put a small piece of oil and a slice of peeled lemon. serve with a side dish of cool eggs, red beetroot depending on the season.
sea fish - 1 kg, or fish fillet - 1 kg, butter - 90 g, potatoes - 30 g, eggs - 5-6 pcs., white table wine - 25 g, white bread - 2 pieces, ground breadcrumbs to taste, salted cucumbers to taste, nutmeg to taste, salt to taste, black ground pepper to taste, parsley greens to taste
