Patties of carp
Ingredients
- 1 large carp weighing
about 2kg
- 2 large white onions
- 1/3 of white loaf or bread
- 100g medium-chain fatty milk
- 100g frozen sweet cream butter
- 200g flour
- spices for fish
- salt
- refined vegetable oil
Method of preparation
- To cut the fish and separate the fillets. Pour the bread milk, give, surpass, overcome. Fillet grind with a bow 2 times. Knead the fish meat with breadcrumbs, chopped frozen butter to prisolit, seasoning mix for fish.
- To pyrovate fish cutlets in flour. Fry in vegetable oil at moderate heat.