I bought an already gutted pelengasa, removed from his spine and bones and cut the fish into pieces

Pelengasa I salted and squeezed him lemon juice. So-iny mullet (or other fish what You have) put in the fridge for marinating.

Meanwhile, prepare the sauce. Horseradish root is ruthlessly cleaned from the crust, leaving only the white flesh.

In the old days hell was rubbed on a grater, shedding a lot of tears. They say it is useful. But I'll take the blender. Manufacturer of blender, of course, is not recommended to grind it to hell, so I fuck a relatively shallow cut.

Grind the horseradish in a blender. First on the little speed, then gradually increase the speed.

In the water dissolve to taste with salt and pepper.

Add in a little horseradish salted and sugared water and mix thoroughly. Also squeezing a little lemon juice.

Hell must acquire the consistency of a slightly watery porridge.

In principle, it is a ready sauce which can be eaten with meat, fat and gelatine. This sauce is stored in the refrigerator for 3-4 days. Then it begins to lose its flavor and it becomes not so acute. By the way, in the comments to this recipe http://www.povarenok .ru/recipes/show/600 18/ I cook levretka left a comment: "My mother taught that hell is necessary to steam it. But according to your recipe it turns out that simply mix all the ingredients and all. Hell is not very hard work?". I didn't answer immediately, although intuitively understood that, if dick is steamed, I leave the sharpness. Yesterday in the "Spices" confirmed it for me. And thanks to the good grinding in the blender and fuck hard comes out.

Combine horseradish with sour cream.

And mix thoroughly. If you enjoy spicy food, it is sent to the sour cream all hell. In General, try and add more to taste.

For the breading I mixed buckwheat and wheat flour, roll the fish in it and fry in vegetable oil.

Lay the fish on a plate and pour the sauce. It OOOOOOOOCHEN delicious! After 30 minutes, fish (and sauce) was gone!