Fish in batter

Ingredients

→ GROUND BLACK PEPPER
→ FISH FILLETS (WALLEYE, OF LAMPANG OR OTHER)
→ SALT FOR FISH + 1/3 TEASPOON SALT FOR BATTER
→ VEGETABLE OIL
→ 4 EGGS
→ 200 G WHEAT FLOUR
→ 0.5 CUP MILK

Clean the fish, wash it, separate the fillet from the bones and add a little salt (see "Cutting fish"). Large pieces are cut, and small fish can be left whole.

Pieces of fillet prick on a fork, dipped in batter (it should be thick and envelop the product), fry on both sides in highly heated vegetable oil until golden brown.

Serve the dish hot, with vegetables and herbs.

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