Fish in a fur coat

Tender fish in a crispy fur coat will become your favorite dish. Try to cook, because the recipe is not complicated, but fast and interesting. It's also nice that this dish is from the "two in one" series. That is, fish and garnish. At the output we get something like a juicy and tender dranik stuffed with fish with a crispy crust. Not only adults, but also children will be delighted. They do not realize that such a tempting crust hides such a useful fish for them, which they do not always like to eat! We serve it with sour cream, mayonnaise, ketchup and any sauce that you and your family like.

wella

The author of the recipe

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Composition / ingredients

Servings:

Tilapia

500

Potatoes

500

Eggs

Flour

Salt

to taste

Spices dry

to taste

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 9 g

Fats 33 % 9 g

Carbohydrates 33 % 9 g

157 kcal

GI: 89 / 0 / 11

Step-by-step cooking

Cooking time: 45 min

Step 1:
Prepare the fish. I have tilapia, moreover, fillet. Therefore, there were no special problems. In another situation, the fish is cleaned, all the bones are removed from it. In short, we need fillets that need to be cut into pieces.
Step 2:
In short, we need fillets that need to be cut into pieces.
Step 3:
And now let's start "sewing" our unusual fur coat. Let's wash the potatoes. Our task is to grate it on a coarse grater.
Step 4:
Now you can put a frying pan or a saucepan on the stove and heat the oil. Let's salt the potatoes, add spices and beat an egg here. Juice will start to stand out almost instantly. Then, before frying, we'll squeeze it out!
Step 5:
Mix everything well, but carefully. And we will also season the fish with salt and spices, and then roll the pieces in flour.
Step 6:
And now, attention, we take the potato mass, wringing out excess moisture from it, and "put" it on the pieces of fish. It is necessary to smooth it with your hand, shaping it.
Step 7:
If the oil is hot, we put our blanks in it. Fry on each side until golden brown.
Step 8:
A strong fire only at first, then a small one so that the fish is fried. And it's fried!

And more tips

You can take any fish for this recipe. I like tilapia – it is ideal for these purposes, because its flesh is juicy and tender. And its specific taste can be hidden by covering it with spices.

You can not cut the fish if the carcass is small and of the same size.
Since potatoes tend to turn black in the air, we try to finish everything as quickly as possible.

It is better to have pieces of the same thickness and thinner, so that you do not have to fry for a long time.

We start frying on high heat, and as soon as the top is browned, reduce and fry on closer to a small fire, then everything will be well fried.

When salting fish and fur coat, be careful not to overdo it with salt.