Hoki (codfish) in Herb Breadcrumb
; void(0);){kind=small}
351Serve fried fish with hot potato - cheese sauce, rise and lemon slice.
recipe,photo-recipe,hoki,breadcrumbs,seasoning for fish,Fish,Lactose-Free
Fish
Ingredients
Ingredients
| breadcrumbs | 3.5 373 | oz kcal | 100 | grams | |
| chicken egg | 1 88 | pc kcal | 1 | piece | |
| hoki | 2.2 830 | lb kcal | 1000 | grams | |
| salt | 1 0 | tsp kcal | 1 | teaspoon | |
| seasoning for fish | 2 23 | tsp kcal | 2 | teaspoon | |
| sunflower oil | 6.75 899 | tbsp kcal | 100 | milliliters | |
| water | 3.25 0 | tbsp kcal | 50 | milliliters |
Recipe
1. Prep of fish
hoki 2.2 lb (1000 g)
Let the hoki thaw. Then trim the upper and lower fins, scale the fish and check its abdomen if all of innards are gutted.
2. Prep of coating mixture
breadcrumbs 3.5 oz (100 g) • salt 1 tsp • seasoning for fish 2 tsp • chicken egg 1 pc
Add salt and fish spice mixture (you can chop different fresh herbs in) into the breadcrumb. With the fork beat the egg.
3. Hoki coating
Dip the fish into the egg and then coat it in a flavoured breadcrumbs on both sides.
4. Frying and baking
sunflower oil 6.75 tbsp (100 ml) • water 3.25 tbsp (50 ml)
Heat the oil in a skillet and fry the fish on all sides for 2 minutes. Place fried one into the roasting dish, pour in the meat juice and water and bake in preheated oven for 10 minutes.
Bon appetit!
