Recipes
Semolina zrazy with fish
Ingredients
→ 4 CUPS OF WATER
→ 350 G BONELESS FILLET OF SEA BASS OR COD
→ 2 TABLESPOONS BUTTER
→ 2 TABLESPOONS WHEAT FLOUR
→ 1.5 HEADS OF ONIONS
→ 1 EGG
→ 1 CUP SEMOLINA
→ 1 SMALL CARROT
→ 0.5 TSP SALT
In boiling slightly salted water, pour the semolina with constant stirring and cook on low heat for 10 minutes. Remove the pan from the heat, cool the porridge slightly, put the beaten egg in it and mix well.
The resulting mass is divided into tortillas 1 cm thick, put the minced fish in the middle of each one (see "Cutting fish"), connect the edges of the tortillas, give the products the shape of cutlets and roll them in flour (see "Flour breading").
Fry the zrazy in a frying pan on both sides until a golden crust forms.
The resulting mass is divided into tortillas 1 cm thick, put the minced fish in the middle of each one (see "Cutting fish"), connect the edges of the tortillas, give the products the shape of cutlets and roll them in flour (see "Flour breading").
Fry the zrazy in a frying pan on both sides until a golden crust forms.
