Ingredients

300 g white fillet fish (frozen pollack), 1 g (¼ tsp ) salt, 0.3 g (⅛ tsp) ground white pepper

21 g (3 tbsp) wheat flour, 120 g (2 ea) egg, 26 g (2 tbsp) edible oil

vinegar soy sauce : 18 g (1 tbsp) soy sauce, 15 g (1 tbsp) vinegar, 15 g (1 tbsp) water

Preparation

  1. Trim and wash the fish, slice the flesh from both sides. Peel the skin and slice white fish flesh into 6 cm-wide, 5 cm-long and 0.5 cm-thick.
  2. Sprinkle salt and ground white pepper on the fish fillet, let it sit for 10 min. and pot dry with cotton cloths (240 g).
  3. Beat eggs.
  4. Blend vinegar soy sauce.

RECIPE

  1. Coat sliced fish fillet with wheat flour and dip in beaten egg.
  2. Preheat the frying pan and oil. Panfry the fish on medium heat for 2 min. and another 2 min. after turn over.
  3. Serve with vinegar soy sauce.