Fish fingers

The recipe I want to offer to your attention is good because the dish turns out not only beautiful, but also delicious, and most importantly - original. Eat crispy fish sticks with pleasure, both adults and children, because portions are small, but nourishing and mouth-watering. Their taste is exquisite and unusual. Especially this dish is loved by children. Almost all the children who visited me at home stayed with him in raptures.

When choosing a fish, try to stay on the one that contains few bones, which is very pleasing to the children. I usually buy pangasius. You ask, what is unusual about this recipe? Firstly, thanks to the preliminary pickling, pangasius acquires juiciness and softness before cooking. Secondly, the golden color of the dolphin gives this dish a chic look. And these fish snacks can be safely served both hot and cold - they are equally tasty and look appetizing on the festive table.

I'll tell you how I cook this dish. It is not necessary to buy pangasius - in principle, any fish will do. No less remarkable are fish sticks, if they are made from fillets of salmon, cod, haddock or perch.

For cooking, I take 500 grams of pangasius fillet. I remove the skin from it and cut the finished fillet with strips of a width of one and a half to two centimeters and a length of up to six centimeters. I put strips of fish in a bowl, add spices to them, sprinkle with lemon juice and put a crushed clove of garlic.

In addition, I need 4 egg whites, one glass of corn flour and half a glass of wheat, half a glass of sunflower oil, pepper and salt (add to taste). When all the ingredients are ready, immediately begin the process of cooking.

1. Usually I pre-heat the oven to about 130 degrees. The bottom of the tray is lined with special paper or foil.

2. In a large bowl, beat 4 squirrels with a teaspoon of salt, then add a quarter teaspoon of ground black pepper, then carefully mix everything.

3. In another flat dish I mix corn flour with wheat flour, in addition this mixture is a salt - this is my method.

4. Cooked and chopped fish sticks with a fork dip the first time in a mixture of two kinds of flour, from two sides, then into the egg mixture. Waiting until the excess runs off, then a second time I crumble in flour.

5. Well warming up on medium heat large frying pan, start in it fry fish sticks. On all this, it takes me about 6 to 8 minutes. The main thing is that I try to turn them neatly in a frying pan only once, so that the pieces do not break. When the finished dish begins to acquire a golden brown color, I immediately take out the fire.

6. After all fish sticks are fried, spread them on a baking sheet and slightly dry in an oven, 10 minutes.

They can be served with mashed potatoes, pasta, buckwheat or fresh vegetables. Children like these chopsticks to eat with tomato sauce or ketchup. It is worth saying that a lot of time to prepare this dish is not required - it is very convenient, and with a certain skill it is perfect for preparing for dinner on a weekday.

Any fish products are well combined with a sharp Moldovan husband's sauce. How to cook it?

To prepare a sharp and original husband's sauce, take 3-4 medium cloves of garlic, clean and grind them with a couple of pinch of salt and crushed walnut 1 kernel until the mass becomes homogeneous. Then I spread 3-4 tablespoons of broth, add a tablespoon of vegetable or olive oil, a little ground pepper. If you do not have a broth at hand, you can pour vinegar (apple) vinegar or lemon juice instead. When the time comes to serve it on the table, the sauce should be mixed again. I usually serve my husband's sauce with fish and meat dishes. It is not only tasty, but also very useful, as it increases immunity and strengthens the protective functions of the body, which is important in the winter.