20.05.2020
26
Recipe information
Cooking:
40 min.
Servings per container:
4
Complexity:
Easy
Calorie content:
537.64
Carbohydrates:
10.42
Fats:
5.11
Squirrels:
112.58
Water:
607.9

Ingredients

Title Value
1. Pollock 700 Column
2. Soy sauce 50 Ml
3. Chicken egg 1 PC.
4. Zucchini 1 PC.
5. Carrot 50 Column
6. Bulb onions 1 PC.
7. Flour 3 art. l
8. Vegetable oil for frying
9. Salt taste
10. Black pepper taste

Cooking

1. Stage

At the pollock, remove the bones and cut into pieces, dip the fish in a beaten egg. Then add soy sauce, mix and marinate for 15 minutes.

1. Stage. At the pollock, remove the bones and cut into pieces, dip the fish in a beaten egg. Then add soy sauce, mix and marinate for 15 minutes.

2. Stage

Roll each piece of fish in flour and fry in a pan with vegetable oil until golden brown for about 15 minutes.

1. Stage. Roll each piece of fish in flour and fry in a pan with vegetable oil until golden brown for about 15 minutes.

3. Stage

Cut the zucchini into large pieces, chop the onion, grate the carrots. Fry a little on a little oil and simmer in your own juice for about 15 minutes. Salt and pepper to taste.

1. Stage. Cut the zucchini into large pieces, chop the onion, grate the carrots. Fry a little on a little oil and simmer in your own juice for about 15 minutes. Salt and pepper to taste.

4. Stage

Put vegetables on a plate, and fish on top. Serve.

1. Stage. Put vegetables on a plate, and fish on top. Serve.

5. Stage

Bon Appetit!!!