Pastry-baked fish

Skin-free pike fillet is cut into oblong pieces, slightly smaller than matchboxes, placed in a bowl, gently mixed with marinade and left in the cold for half an hour. Salt, milk, sifted flour, butter are added to yolks, dough is kneaded. Let the dough stand a little, and then add whipped proteins to it. The fish pieces are then dipped in dough and fried in a large amount of preheated oil (deep-fried) until brown. Ready-made fish in dough can be served, for example, with sauerkraut garlic.