– Cut the fish fillet in bars or optional and marinate for 30 minutes — put the fish in a non-oxidizing dish, sprinkle with the salt, pepper, chopped greens, 1 tbsp vegetable oil and water diluted citric acid
– Pastry: dilute the sifted flour with warm milk, mix until no clods, add some butter, the yolks pounded with salt and set aside for 10-15 minutes for the gluten swelling. Add the beaten egg-whites just before frying to the pastry. The pastry should flow down in a thin layer from the whisk when it’s ready
– Dip the marinated fish slices into the thin pastry with a fork, put right away into the oil preheated to 340oF (170oC) and fry until golden brown
– Put in a plate pyramid-shaped, decorate with the lemon or parsley when serving
