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Navaga deep fried
4 servings
Sprinkle the navaga carcass with salt, batch in flour, wet in an egg, roll in ground crumbs and fry in a large amount of fat until a ruddy crust forms, and then put for a few minutes in the oven. Serve on a platter, place the fried potatoes and lemon slices side by side. Pour butter over the fish and garnish with herbs. Separately, serve hot tomato sauce or mayonnaise with gherkins.
Sprinkle the navaga carcass with salt, batch in flour, wet in an egg, roll in ground crumbs and fry in a large amount of fat until a ruddy crust forms, and then put for a few minutes in the oven. Serve on a platter, place the fried potatoes and lemon slices side by side. Pour butter over the fish and garnish with herbs. Separately, serve hot tomato sauce or mayonnaise with gherkins.
navaga - 1 kg, wheat flour - 2 tbsp. spoons, ground crumbs - 4 tbsp. spoons, vegetable oil - 0.25 cups, sauce - 300 g, butter - 2 tbsp. spoons, lemon - 1 pc., salt to taste
