Composition / ingredients
Cooking method
1. Clean the fish, cut off the head, fins, tail, wash. The thin bones of the pike will become soft after frying. If you take another fish, the bones will need to be removed.
2. Put the carcasses in a large container, add salt and pepper.
3. Break the eggs into a bowl, whisk them for 5 minutes.
4. Put mayonnaise, add a pinch of salt (to taste). Mix everything until smooth.
5. Heat a frying pan with vegetable oil. The fire should be weak. Prepare the flour - pour it into a wide flat plate.
6. Dip the pike carcasses in the egg-mayonnaise mixture, then put them on a plate with flour, roll them on both sides, then dip them again in the egg-mayonnaise mixture.
7. Fry on both sides until an appetizing golden brown crust (until the fish is fully cooked). Do not add fire.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Pike in tomato sauce - 108 kcal/100g
- Boiled pike - 98 kcal/100g
- Pike puffed - 90 kcal/100g
- Fresh pike - 82 kcal/100g
- Stuffed pike - 141 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Salad mayonnaise of 50 % fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Pepper - 26 kcal/100g
