Recipes
Fish fries with green butter
Ingredients
→ GROUND BLACK PEPPER
→ GHEE
→ SALT
→ CITRIC ACID (ON THE TIP OF THE KNIFE) OR A FEW DROPS OF LEMON JUICE
→ 5 TABLESPOONS WHEAT FLOUR
→ 300 G PIKE-PERCH, PIKE, LAMPANG, LOBAN COD
→ 3/4 CUP WATER OR MILK
→ 2-3 SPRIGS OF PARSLEY
→ 2 EGGS
→ 1 TABLESPOON VEGETABLE OIL
From pieces of butchered walleye, pike, lampsung, lobani or cod without skin and bones, cut pieces in the form of small bars, which are dried with a towel. Pieces of fish are put in a bowl with vegetable oil (1 tablespoon), add citric acid (on the tip of a knife) or a few drops of lemon juice, ground pepper, salt, parsley (2-3 sprigs) and stand for 10-20 minutes, that is, marinate in oil.
Before deep-frying, fish bars are removed from the oil and immersed in a batter – batter.
Preparation of liquid dough (batter): In a bowl, mix flour (5 tablespoons) and salt (on the tip of a knife) with two tablespoons of vegetable or melted butter. Then add ¾ cup of cold water or milk and 2 beaten egg whites and gently mix the mass.
