Recipes
Fish fried in dough
Ingredients
→ TOMATO SAUCE FOR FISH
→ TARTARE SAUCE
→ SALT
→ 500 G BONELESS FISH FILLET (WALLEYE, COD)
→ 5 TABLESPOONS WHEAT FLOUR
→ 30-40 G CHOPPED PARSLEY + A FEW SPRIGS OF PARSLEY (FOR DECORATION)
→ 3 TABLESPOONS VEGETABLE OIL OR 2 TABLESPOONS BUTTER + 1 TABLESPOON VEGETABLE OIL
→ 2 EGGS
→ 100 G FAT (OR VEGETABLE OIL) (FOR DEEP-FRYING)
→ 0.5 LEMON
In a bowl, mix the flour, salt with two tablespoons of vegetable oil or melted butter, then dilute ¾ cup of warm water so that no lumps form. Cover the bowl with the dough and let it stand.
Fish fillet cut into pieces 1 cm thick and 5-7 cm long (see "Cutting fish"), sprinkle with salt, pepper, chopped herbs, squeeze the juice of half a lemon on the fish, add 1 tablespoon of vegetable oil, mix and leave for 15-20 minutes.
For 10-15 minutes before serving, add 2 egg whites to the dough, beaten previously in a thick foam, take each piece of fish with a fork and, dipping it into the dough, immerse it in a very hot deep-fried pan. When frying, the pan with the fish should be shaken so that the pieces of fish are covered with fat.
When serving, lay a paper napkin on a heated dish and lay the fish in the form of a pyramid. Garnish the dish with sprigs of green parsley.
Separately serve tartare sauce (see "Tartare sauce", " Tartare sauce (simplified version)") or hot tomato sauce (see " Tomato sauce for fish (classic)").
Green salad and boiled potatoes with butter are served as a side dish.
Fish fillet cut into pieces 1 cm thick and 5-7 cm long (see "Cutting fish"), sprinkle with salt, pepper, chopped herbs, squeeze the juice of half a lemon on the fish, add 1 tablespoon of vegetable oil, mix and leave for 15-20 minutes.
For 10-15 minutes before serving, add 2 egg whites to the dough, beaten previously in a thick foam, take each piece of fish with a fork and, dipping it into the dough, immerse it in a very hot deep-fried pan. When frying, the pan with the fish should be shaken so that the pieces of fish are covered with fat.
When serving, lay a paper napkin on a heated dish and lay the fish in the form of a pyramid. Garnish the dish with sprigs of green parsley.
Separately serve tartare sauce (see "Tartare sauce", " Tartare sauce (simplified version)") or hot tomato sauce (see " Tomato sauce for fish (classic)").
Green salad and boiled potatoes with butter are served as a side dish.
