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Fried fish
1 serving
Fish is cut on fillet with skin and costal bones, cut into portions, sprinkled with salt and pepper, mealed in flour, placed on a frying pan or tray with heated fat and fried on both sides till golden crust is formed, then brought to readiness in a frying cupboard. They serve fried fish with boiled potatoes, mashed potatoes, fried potatoes, oil or pour tomato or sour cream sauce, sprinkle parsley greens or decorate with a sprig of greens. Additionally, they are garnished with fresh, salted or pickled tomatoes or cucumbers. For roasting, fish can be cut into fillet with boneless skin, skinless and boneless fillet and round pieces. Small fish are fried whole with a head and without a head, and sturgeon fish are fried in portions or a link
Fish is cut on fillet with skin and costal bones, cut into portions, sprinkled with salt and pepper, mealed in flour, placed on a frying pan or tray with heated fat and fried on both sides till golden crust is formed, then brought to readiness in a frying cupboard. They serve fried fish with boiled potatoes, mashed potatoes, fried potatoes, oil or pour tomato or sour cream sauce, sprinkle parsley greens or decorate with a sprig of greens. Additionally, they are garnished with fresh, salted or pickled tomatoes or cucumbers. For roasting, fish can be cut into fillet with boneless skin, skinless and boneless fillet and round pieces. Small fish are fried whole with a head and without a head, and sturgeon fish are fried in portions or a link
tooth - 116 g, or carp - 116 g, or sea bream - 116 g, or hake - 116 g, or perch - 116 g, or carp - 116 g, or catfish - 116 g, or walleye - 116 g, or cod - 116 g, or pike - 116 g, wheat flour - 6 g, vegetable oil - 6 g, or fat - 6 g, tomato sauce - 75 g, or sour cream sauce - 75 g, or butter - 75 g
