Composition / ingredients
Step-by-step cooking
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Take the fish, if frozen, then defrost, cut into medium-sized pieces and rub with salt, leave to stand for 30 minutes. Batter: knock 2 eggs into a plate, give seasoning to the fish and a mixture of peppers mix everything well, pour flour into another plate.We take the fish, dip it in an egg, then in flour, put it in a frying pan with a sufficient amount of heated oil and fry on both sides until a golden crust appears.Put in a plate and cut onion rings on top.
Pancakes: take a plate with the remaining egg for batter, beat out another egg to it, add soda, salt to taste and flour, the dough should be as thick as for ordinary pancakes.We take a mug of cold water, put a spoon in the water, take the dough and put it in a frying pan with the heated oil left over from the fish, put it in the water again and take the dough again, put it in the pan, and so repeat until the pan is completely filled, close the lid and fry on both sides until the pancakes are fully cooked.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Boiled pollock - 79 kcal/100g
- Pollock fresh - 72 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
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Baking soda - 0 kcal/100g
