You will need
- Pollock
- salt
- flour
- seasoning
- bow
- carrots
- egg
- mayonnaise
- vegetable oil.
Instruction
1
Before cooking to defrost the fish. After that, clean the intestines, cut off the fins and rinse well under running water. If the fish is large, it is cut into portions.
2
Break into a bowl the egg and beat well. On a plate pour the flour, add salt and spices for fish.
3
Pour into the pan with sunflower oil and put on fire. Roll each piece of fish first in the egg, then in flour and place on hot pan. Fry the fish till Golden.
4
Finely chop the onions, grate the carrots. Fry in a separate pan with the addition of sunflower oil.
5
When the fish is almost cooked, put fried onion and carrot. Grease a little mayonnaise and close the lid until ready. Can pour a little water.
6
Ready fish to lay out on a dish. Serve with mashed potatoes and fresh vegetables. BON APPETIT!
Note
Do not thaw the fish under the water, it will become watery and frying will begin to crumble and stick to the pan. For frying fish, choose a pan with a thick bottom, then it will not stick well and cooked through.
Useful advice
If the river fish has an unpleasant smell, you should rinse it in cold salt solution. The fins easier to special culinary cut with scissors. If the fish is slippery, try to dip your fingers in salt, it will greatly facilitate the work. If you want to fish turned out juicy and tender, soak it first in milk, only after that you need to pepper and salt. Wooden Board does not retain the smell of fish, it is necessary to wipe a slice of lemon, then wash under running water.