Description
Looked through all the fish recipes offered on the 25 pages of "Cook& amp;quot; but this is not found, although I'm sure many fried fish as well. I like this method because: 1. (it is important) the oil splatters and the OVEN REMAINS CLEAN; 2. even dry fish (and I had side) becomes JUICY and SOFT.
Ingredients
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Fish fillets
500 g
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Seasoning
0.5 Tbsp
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Lemon juice
1 tsp
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Salt
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Bread crumbs
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Leeks
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Vegetable oil
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Dry white wine
2 Tbsp
Cooking
Thaw fish, cut into pieces, cover with a mixture of dried herbs and season with salt and sprinkle with lemon juice, mix well. Onion cut into rings.
Coat the fish in breadcrumbs
And fry on both sides. Between the fish pieces throw the onion. Fried pieces put then in a frying pan at each other, on the free space - new pieces and toss the onions until all is used. When all fish is fried, pour in the pan wine, cover with a lid and switch off the stove.
When the pan stops "shkvorchat", you can open the lid and serve the fish on the table. The photo was not very clear because of the breading, but the fish pieces remain intact and become juicy and soft.
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