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.