Description

Pollock in corn batter and corn pancakes
This is purely an experiment. Not long ago, a friend came from overseas and brought Pollack (fresh), but in the end, after a stay in the freezer, it turned into a normal shop (well, almost). Based on what meals I cook for no more than two times (for the family), came a desperate thought: "And if you do not do, my friend, the fish, Yes not simple, and tempura". Well, I think, schA... On the advice of a scullion Alexander looked in a search engine, as many eyes ran. All, I think the Grantham, upload will not succeed. And here I visited another desperate thought, not to ask me Mexican food (which I strenuously study), not should I use instead of wheat flour corn flour. In short, the adventure was too lazy. But, Gaulle, as you know, is the mother of invention. For the cause! Shooting "in Macedonian" implies firing with two hands at the same time. We are preparing two dishes at the same time.

Ingredients

  • Fish

    300 g

  • Corn grits

    3 cup

  • Flour

    3 Tbsp

  • Chicken egg

    1 piece

  • Water

    1 cup

  • Ginger

    1 tsp

  • Curry

    1 Tbsp

  • Paprika sweet

    1 tsp

  • Onion

    1 Tbsp

  • Salt

  • Black pepper

  • Vegetable oil

Cooking

step-0
Cut the fish into fillets and cut. Sprinkle the top with salt, black pepper and ginger (to taste).
step-1
Now prepare the batter. In the soaked cornmeal add egg, flour, ground onion, paprika and curry. All this is thoroughly whisk, if necessary, potseluem.
step-2
Dip the prepared pieces of fish in a lot, a good dip and send them on a heated with oil pan.
step-3
Carefully fry on all sides.
step-4
All one dish ready.
step-5
When preparing the dough, you already knew that there will be a surplus. What to do? Prepare pancakes with fish taste! Spread a tablespoon on the pan and watch to not burnt. But as crunch!
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