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stockfish fillets of the roman |
Buy the already softened stockfish and cut it into finger-thick strips. Now prepare a batter with 2 tablespoons of flour, half glass of water, 1 tablespoon of oil, enough salt to taste, and if you want an even smoother batter, add an egg-white beaten stiff. Dip the stockfish strips into the batter and fry in boiling hot oil |
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back to fish plates | ||
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Realization by RomamoR - All rights reserved |
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| fg |
Prohibited the partial reproduction also |
sg |
