Recipes
Deep-fried fish tubes
Ingredients
→ SALT
→ VEGETABLE OIL
→ GROUND BLACK PEPPER
→ 500 G BONELESS FISH FILLETS (PERCH, GROUPER, LOBAN OF LAMPANG, PIKE OR COD)
→ 40 G GREEN ONIONS
→ 3 TEASPOONS SOUR CREAM (15% FAT CONTENT)
→ 3 TABLESPOONS BREADCRUMBS
→ 20 G DILL OR PARSLEY
→ 2 HARD-BOILED EGGS (FOR MINCED MEAT) + 1 RAW EGG (FOR WETTING THE TUBES)
→ 2 TABLESPOONS BUTTER
→ 1 TABLESPOON WHEAT FLOUR
Wash the fish fillet, cut it into thin pieces, chop it off and add salt (see "Cutting fish". On the prepared pieces of fillet, put the minced meat, wrap the fillet in the form of tubes, roll in flour, moisten in a slightly beaten egg, roll in breadcrumbs (see "White breadcrumbs"), deep-fry and put for 3 minutes in the oven, preheated to 180 degrees.
When serving, pour the melted butter over the tubes. You can also serve them cold.
Minced meat: Green onions, boiled eggs, dill or parsley finely chopped, mix, season with salt and sour cream.
When serving, pour the melted butter over the tubes. You can also serve them cold.
Minced meat: Green onions, boiled eggs, dill or parsley finely chopped, mix, season with salt and sour cream.
