20.05.2020
23
Recipe information
Cooking:
40 min.
Complexity:
Easy
Calorie content:
2179.6
Carbohydrates:
114.31
Fats:
98.68
Squirrels:
204.25
Water:
17.98

Ingredients

Title Value
1. White fish 750 Column
2. Chicken egg 2 PC.
3. Vegetable oil 4 art. l
4. Flour 100 Column
5. Walnuts 50 Column
6. Breadcrumbs 50 Column
7. Salt taste
8. Black pepper taste

Cooking

1. Stage

Wash, dry, cut the fish into pieces and sprinkle with lemon juice. Grate with salt, pepper and roll in flour. Set aside for 5 minutes so that the flour is well absorbed in the fish. Remove the zest from a half of the lemon with a grater. Squeeze the juice out of the pulp. Grind nuts into small crumbs. Mix nuts, grated zest and breadcrumbs in a bowl.

2. Stage

Beat eggs in a separate bowl, lightly salt and pepper. Dip the pieces of fish first into the eggs, then roll in the breading. Press the breading with your hands. Fry the fish in a well-heated pan for 4 minutes on each side. Put on a plate with dill stew and serve.