Recipes
Fish sticks fries in sour cream
Ingredients
→ SALT
→ VEGETABLE OIL
→ GROUND BLACK PEPPER
→ 80 G OF LARD
→ 500 G BONELESS FILLET OF FISH (COD, WALLEYE, LAMSUNG, LOBANI) + 200 G OF FISH (OR FISH WASTE) FOR BROTH FOR SAUCE
→ 1 TABLESPOON BREADCRUMBS
→ 1 ONION
Fish fillet (see the article "Cutting fish") wash, cut into small pieces, pass through a meat grinder together with lard and peeled chopped onions, season with salt and pepper and mix.
From the resulting minced meat to form sausages, roll them in breadcrumbs (see recipe "White breadcrumbs") and deep-fry, then put in a saucepan, pour sour cream sauce with tomatoes and onions (see recipes "Sour cream sauce with tomatoes and onions" and "Fish broth") and put in the oven, preheated to 180 degrees. Simmer until tender for 7-8 minutes.
From the resulting minced meat to form sausages, roll them in breadcrumbs (see recipe "White breadcrumbs") and deep-fry, then put in a saucepan, pour sour cream sauce with tomatoes and onions (see recipes "Sour cream sauce with tomatoes and onions" and "Fish broth") and put in the oven, preheated to 180 degrees. Simmer until tender for 7-8 minutes.
