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Rustic fish
1 serving
Peel and rinse the small river fish (perch, crucian carp) thoroughly. Put oil on a serving pan, melt, put fish, baked in flour. Fry on both sides. Mix the eggs with milk or cream, stir well, pour over the fish and bake in the oven. Serve in a frying pan, sprinkled with finely chopped greens.
Peel and rinse the small river fish (perch, crucian carp) thoroughly. Put oil on a serving pan, melt, put fish, baked in flour. Fry on both sides. Mix the eggs with milk or cream, stir well, pour over the fish and bake in the oven. Serve in a frying pan, sprinkled with finely chopped greens.
salt to taste, wheat flour - 1 tbsp. spoon, crucian carp - 600 g, or perch - 600 g, milk - 250 g, pepper to taste, vegetable oil - 2 tbsp. spoons, greens to taste
