Ingredients
• 1 km thickness (the thickness of Kanad)
• Juice and husked to Imontin
• minced parsley
• Salt and pepper
• latency
• 2 eggs whipped
• 4 tbsp milk
• Rusk
• 125 grams unsalted butter
Cooking method
Remove the head of the fish and Fill the belly of the fish and veggie parsley, lemon, salt and black pepper and cumin.
Bribes fish marinated with lemon juice from abroad.
Whisk eggs with milk and then Put the fish and then bread crumbs Cover.
Fry fish in hot butter with Tkulaibh even Yuhmur well.
