Fry Fish With Bread Crumbs
Today I will tell you a Great Fry Fish With Bread Crumbs you can easily make this recipe at home. I am going to discuss Fry Fish With Bread Crumbs in a step by step full detail. Read the article at the end and after that, you will able to make Fry Fish With Bread Crumbs at home very easily.
I actually test this Fry Fish With Bread Crumbs at home, you can,t believe that it is very delicious and tasty. Let,s go together and Fry Fish With Bread Crumbs Minestrone in your home. I am telling you all about Fry Fish With Bread Crumbs full ingredients and Method. I am sure that Fry Fish With Bread Crumbs increases your love with your family and relation.
The taste that is cooked as well is very good. Turtle horse mechanical is chopped and it is presented with green onion, ginger, and other decoration. These items help in reducing the fish boss. Horse maker is also available in dry shape. Many areas have their own techniques to cook this fish. This Fru Fosh is called “Fry Fish with Bread Crumbs”.
Components (for four people)
- Horse Maker (Fish). 4th number
- Egg A number
- Double bread straw
- Salt and pepper
- Two big leaves of closed cabbage
- Edible oil for deep oil
Close the hard part of the two sides near the tail of the tail and cut them on the chest, and chop them together. Use a spoon wheel or any other tool to remove the internal organs from the surface of the head. Wash the fish well in and outside and dry the kitchen or tea tape with a cup of dry flour.
Keep the fish cutting on the chopping board in such a way that it is opposite you on the left, on the left and in the head. Stretch the knife edge at a lower angle so that it’s almost parallel to the chopping board. Then put a crack on the fish above the ridge. Cut the spinal cord as well as meat.
Bite the meat from the inside, bite the knife and open the fish and let the knife go. Keep in mind that the skins do not bite with the stomach. Kul Koga should be in the form of a piece open in both sides that are connected with it. Flip the fish in such a way that its reversal is again and the skins are in front of you. Then cut the rod of the knife on the lower angle and cut it from the top of the rectangle. Run the knife carefully to separate the title and cabbage from the flesh. Finally, cut the vertex from the place near the tail, where it is connected to the tail.
Cut off the cabbage leaves in the form of Julian style strips and let them cool for five minutes in cold water. After that pour and dry and dry. Break an egg in a vessel and sprinkle it with a dried spoon. Apply a little salt and pepper to the fish. Wrap the sides on both sides and shrink them with hands. Then apply eggs and two loaves of bread on both sides.
Heat the oil up to 170 cm. Eat only one fish at a time, even golden brown. It will require two minutes’ time. The fish will first go to oil, but then the level of oil will come to the surface. The fishermen bubbles will be small and then the end of the end will be very small, which indicates that the fish is ready. Take out the fish from the vessel. Decorate and present one of the fish cabbed cabbage in a Joline style.