Black Sea lamb roast
Composition / ingredients
2
servings:
Cooking method
1. Wash and clean the lamb. It is not difficult to do this - just swipe your finger against the scales under a stream of cold water. Gut it.
2. Lightly dry the fish with paper towels, put it in a bowl.
3. Pour flour and starch on the fish, mix directly with your hands.
4. Heat a deep frying pan (or cauldron) with vegetable oil.
5. Fry the fish in oil until golden brown on both sides.
6. Put the finished fish on a paper towel. This is necessary to remove excess oil.
7. While the fish is hot, salt it, sprinkle with freshly ground pepper, sprinkle with lemon juice and serve.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Starch - 320 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Barabulka - 117 kcal/100g
