Description
The fish turns out tender inside with a crispy delicious crust on the outside
Ingredients
-
Pollock
300 g
-
Flour
100 g
-
Chicken egg
1 piece
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Couscous
100 g
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Broth
100 ml
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Butter
10 g
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Dill
-
Salt
-
Black pepper
-
Vegetable oil
-
Sesame
Cooking
Grits couscous firms Mistral to put in a bowl, pour the hot broth, cover and leave for 5 minutes
Add the butter and mix with a fork
Add the parsley, sesame seeds, salt and pepper. Mix well.
Pollack cut into chunks
Roll in flour
Then in the egg
Then in the mixture of couscous
In the frying pan, the oil layer of 1 cm and fry the sticks until slightly Golden
Bon appetit!
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