Ingredients for cooking a festive thickhead in a wine batter
- Stuffer Fillet 750 g
- Egg 2 pcs.
- Dry white wine 100 ml
- Vegetable oil 1 tbsp. l + for frying
- Flour 130 g
- Salt to taste.
- Ground black pepper to taste.
- Main ingredients: Carp, Salmon, Catfish, Tuna, Trout, Pike, Tilapia, Flour
- Serving 2 servings
Cooking a festive Chubby in a wine batter:
Cut the fish fillet into slices, salt, pepper to taste, set aside. Beat the egg with wine, vegetable oil and salt. Add in parts flour and knead not a thick dough, without lumps. Let the batter stand for 20 minutes. Roll the fish in flour, and then dip in batter. Fry in a large amount of vegetable oil. On medium heat, on both sides until golden brown. Put the fish on a paper towel, the excess fat is absorbed into it. Put the prepared golden pieces on a dish, decorate with lemon slices and herbs, serve. Enjoy your meal!