Description
I wanted today some unpretentious fish, herring for example. Well here she is in front of me... And what to do with it? Flipping through your culinary encyclopedia, found this simple recipe. The results were amazing: crisp crust and tender fish with a light acidity, and no bones! On the cook like this, but if I searched badly scold at once!
Ingredients
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Herring
500 g
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Tomato paste
2 Tbsp
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Flour
1.5 Tbsp
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Chicken egg
1 piece
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Bread crumbs
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Salt
-
Vegetable oil
Cooking
Burke herring: cut off the head, pull the guts and the backbone (eventually removed bone). Get pileski. (Generally herring for me - the fish is new, although I bought it more often, but the ready-made, spicy-salty form. Now I think that this recipe is right for this fish: not small like a sprat, and softer than capelin.)
Fish fillet salt and the inner side of the smear of tomato paste, about a quarter or a third of a teaspoon for each. Fillet folded so that back get the fish.
Coat fish first in flour.
Then dip in egg.
And dip them in breadcrumbs.
Fry in vegetable oil.
Here are fish here did. Of course, unpresentable, but the taste is interesting: slightly sour inside. Tastes best hot!
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