Pink salmon in batter on corn starch

1. Cut the salmon fillet into pieces three centimeters wide, transfer them to a suitable container, then sprinkle with salt and ground black pepper. You can also add spices suitable for fish, if desired. Mix the pieces of fish with your hands so that salt and pepper are evenly distributed over them.

2. Break the eggs, separating the whites from the yolks, shifting them into separate bowls. After whipping the proteins with a mixer into a foam (until soft peaks). The yolks also need to be beaten with a mixer until fluffy.

3. Put corn starch in a bowl with the yolks. If corn starch is not available, it can be replaced with potato starch. We also add salt here, mix everything well together.

4. Now we introduce proteins into the yolk mixture gradually, in small portions, and mix gently. Sift flour, pour sesame seeds, stir again. The dough for the batter is ready - in consistency it should be like thick sour cream. If the density is too high, it is permissible to pour a little water and mix again.

5. Preheat the frying pan with vegetable oil. When it gets hot, we take the pieces of fish, dip them in the batter, and then put them in hot oil. Fry the fish until golden and golden brown, then turn it over to the other side. Also fry until browned.

6. Put the finished pieces of fish on a paper towel to absorb excess oil.

We serve the fish on the table hot or cold. And so, and so it will be very tasty!