You will need
    • ROE of salmon fishes,
    • eggs 2 pieces,
    • mineral water 30 grams
    • flour,
    • vegetable oil,
    • salt,
    • spices
    • the soy sauce.
Milk before cooking should be thawed and rinsed. The size of the milk depends on how big was the fish from which they were removed, so if they seem too large, cut them into portions. To improve the taste of the pre-ROE marinate in mixture of soy sauce, black pepper and dried herbs 1.5-2 hours.
Then prepare the batter for which you whisk the eggs with mineral water. You can use regular water, but on the basis of the aerated batter is more delicate. Whisk it until smooth with a mixer or a regular fork, then add salt and flour. The amount of flour should be such that the consistency of the batter was reminiscent of thick cream. If it is too liquid, it will flow with milk before roasting, not forming a crust. Overly thick batter does not spread, but ready he has a very dry taste.
Before how to cook salmon ROE, put on the fire pan, pour vegetable oil and heat it to high temperatures. Each milk dip it in the batter and place in hot oil. If the pan is hot enough, the batter will simply melt. Fry over high heat on one side, turn over ROE to the other side. Then reduce the heat and cook the dish for 10-15 minutes until tender.