1 . Stage
Rinse the fish, make an incision along the abdomen. Remove bones and ridge, gently cutting the flesh with a knife. Remove the thin skin covering the fish and carefully cut the dorsal fins so that the fins remain interconnected. Rinse well again.
2 . Stage
Salt and pepper on both sides. Lubricate with sour cream and leave for 20 minutes.
3 . Stage
Beat the egg and spread over the surface of the fillet. Shake off excess eggs before frying.
4 . Stage
Fry the mackerel schnitzel in a well-heated skillet in vegetable oil on both sides.