– Cut the fish along the spine, remove the spine, cut off the rib bones, separate the flesh and skin. Cut the sturgeon in portions without skin and gristles, then scald and remove the protein clots before crumbing
– Season the fish pieces with the salt and pepper, flour, moisten in liaison (egg mixed with water) and crumb
– Warm up the oil for frying (oil/ingredient ration not less than 4:1) to 340oF (170oC) and fry the fish until crusty, warm up in oven over the same temperature or in a covered frying pan.
- Put the fish in a plate, dress with the oil, put the fried potatoes and fresh or marinated vegetables at the side. Decorate with the lemon slices and greens
– Pour the tomato sauce, serve the mayonnaise separately
