Ingredients
- Fish fillet: 500 grams (cut into slices lengthwise 3 cm thick)
- Ginger: 1 teaspoon (fresh and grated)
- Vinegar: half a tablespoon
- Lemon juice: 2 tbsp
- Egg white: 1 piece
- Black pepper: half a teaspoon
- Rusk: 3 cups
- - Salt, to taste
- Vegetable oil: copious (for frying)
How to prepare
- Season the fish pieces with ginger and salt on both sides, then set aside for 10 minutes.
- In a bowl, mix the vinegar and lemon juice, then dip the fish pieces in this mixture and leave it for about two hours.
- In another bowl, beat the egg whites well and the black pepper.
- Dip each fish piece with the egg mixture, then with the rusk until it is covered on all sides.
- Heat the oil well in a saucepan, then fry the fish pieces for about 10 minutes or until they are tender and change color.
Tags
Fish and meat