- Fillet of chum - 500 Grams
- Salt - any To taste
- Pepper - any To taste
- Spices - any To taste
- Vegetable oil - 100 Grams (for frying)
- Egg - 3 pieces (for batter)
- Milk - 200 milliliters (for batter)
- Flour - 200 Grams (for batter)
1. I always start with a fish. The chum salmon fillets must be cut into several pieces so that the pieces are not large. 2. Then sprinkle with salt, pepper and add spices. They can be any for your taste. Mix thoroughly and leave for 30 minutes. 3. While the fish is marinated in spices, we begin to cook the claret. We beat 3 eggs with salt. 4. Then add the milk and mix well. 5. In the almost ready to stick, 200 grams of flour are poured in and again everything is mixed well. 6. Then we take pieces of chum salmon and dip them into ready-made dough. 7. Pieces, in small portions, fry in large quantities of preheated vegetable oil. Fry until golden brown, about 5 minutes on each side.
Servings: 5-6