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Fish with Vegetable Sauce
9 oz Carrots, grated
5 tb Breadcrumbs
22 oz Fish Filet
2 tb Lemonjuice
Oil for frying
Sprinkle fish with the lemonjuice Mix egg in a plate; add salt, pepper
and currypowder to taste. Put the breadcrumbs in another plate and the
carrots in another. Dip fish in egg first, than in the carrots and than
in the breadcrumbs. Heat the oil and fry fish crispy on both sides.