Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Pastry-baked fish
1 serving
Skinless fish fillet is cut into oblong pieces, placed in a bowl, gently mixed with marinade and placed for half an hour in the cold. Salt, milk, sifted flour, butter are added to the yolks, and after 10 minutes the dough is kneaded, adding whipped proteins to it. Pieces of pickled fish are dipped in dough (in consistency it should resemble sour cream) and fried deep brown. Hot pieces of fish can be sprinkled with grated cheese. By the way! If the fish in such a marinade is held not for half an hour, but for about a day, it can be served to the table without further processing, and raw, as an independent dish, decorated with green onions and parsley.
Skinless fish fillet is cut into oblong pieces, placed in a bowl, gently mixed with marinade and placed for half an hour in the cold. Salt, milk, sifted flour, butter are added to the yolks, and after 10 minutes the dough is kneaded, adding whipped proteins to it. Pieces of pickled fish are dipped in dough (in consistency it should resemble sour cream) and fried deep brown. Hot pieces of fish can be sprinkled with grated cheese. By the way! If the fish in such a marinade is held not for half an hour, but for about a day, it can be served to the table without further processing, and raw, as an independent dish, decorated with green onions and parsley.
salt to taste, wheat flour - 1 cup, tuna - 600 g, or cod - 600 g, milk - 0.75 cups, eggs - 1 pc., vegetable oil for frying how much will go
