1 1/4 lb trout or pike perch 1 egg 3-4 tomatoeses 2 tbsp chopped spring onion 1 tsp spice mixture (anise, pepper, fennel, clove, cinnamon) 2 tbsp soy sauce 2 tbsp butter 2 tbsp dried crusts 3 tbsp wheat wheat flour salt vegetable oil for deep-frying hot pepper red hot pepperand spring onion for garnishing | Directions: Combine flour with salt and spices, and dust a flat plate. Dredge in flour first, and then dip in whipped egg with crusts.
Deep-fry fish fillet in the preheated to 320-356 °F (160–180 °С) oil for 3-4 minutes on each side until golden brown.
Sauté diced tomatoes with spring onion in butter for 2 minutes, then pour soy sauce in, and keep frying for a minute.
Serve fish on a slightly heated plate, cover with cooked vegetables, and garnish with cut into rings sweet pepper and spring onion. |
