03.11.2020
87
Recipe information
Cooking:
40 min.
Servings per container:
4
Complexity:
Middle
Calorie content:
25.77
Carbohydrates:
0.07
Fats:
2.6
Squirrels:
0.53
Water:
2.18

Ingredients

Title Value
1. Mackerel 2 PC.
2. Sour cream 15% 2 art. l
3. Vegetable oil 2 art. l
4. Chicken egg 1 PC.
5. Black pepper taste
6. Salt taste

Cooking

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.

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.

1. 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.

1. 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.

1. Stage. Fry the <strong>mackerel schnitzel</strong> in a well-heated skillet in vegetable oil on both sides.