Fish in Deep-fry

///Fish in Deep-fry

Fish in Deep-fry

For this dish it is better to take trout or hake or sazan.

To prepare the fish stock takes fillets without skin and bones crumble in flour, dipped in a mixture of one egg with 60 grams of water or milk and paneer again, but in the breadcrumbs. Actually fried, they are fried for about 5 minutes, then reach readiness in the oven.

More must be borne in mind that fat for deep frying is to be used only once. The waste frying, whether vegetable oil, animal fat or sweet, produced carcinogens. So if you hold dear your health, do not skimp on butter.There are several carp:
-normal carp, or scaly, whose body is completely covered with scales;
-mirror, his body covered with sparse scales;
-naked carp, has practically not having scales.

The carp contain a large amount of useful substances for the human body. These are very important proteins, fats, water, mineral elements and fatty acids.
In addition, the composition includes carp we need vitamins: retinol, thiamin, riboflavin, nikotinka, vitamins E and C. And in this fish is a large complex of macro- and micronutrients suchкак:кальций,магний,натрий,калий,фосфор,железо,хром,фтор,молибден,никель.

Ingredients for preparation Fish in Deep-fry:

Serve with Russian fries and decorate with lemon slices.

  • 800 g fish
  • 2 tb flour
  • 1 ea egg
  • 1/2 c breadcrumbs
  • 200 g oil to fry
  • 1/2 ea lemon

Method:

  • Slice fish, salt to taste, roll in flour soak in a beaten egg and roll in breadcrumbs.
  • Heat oil in a pan, put fish and fry until light brown on both sides.
By |2011-10-24T23:40:01+00:00October 24th, 2011|Categories: Ukranian|Comments Off on Fish in Deep-fry

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