It’s the first time I cook squash and it’s the first time I prepare fish schnitzel. I tell you with all my heart that it turned out absolutely delicious. Salami has a sweet flesh, is not greasy and is very tasty.
4 fillets of pikeperch
50g wheat flour
Method of preparation:
Wash the meat, remove the skin and dry with absorbent towels, then cut into 2.
Salt the meat.
Put the flour in a large plate. Beat the eggs with a pinch of salt.
Place a pan on the fire and heat the oil.
Each piece of fish is passed successively through the egg, flour (shake slightly from the excess flour) and again the egg and put to fry in the oil bath. Fry on both sides until golden.
Remove the schnitzels on a paper towel to absorb the excess fat.
Serve hot schnitzels with vegetables or your favorite garnish.