John Myers
Leo’s Fish Fingers
The perfect leo’s fish fingers recipe with a picture and simple step-by-step instructions.
- 800 g Frozen pollack fillet
- 100 g Flour
- 2 tsp Lemon juice
- 3 Eggs
- 3 tsp Salt
- Pepper
- 250 g Grated zucchini
- 250 g Grated carrots
- 250 g Oatmeal, hearty
- 4 tsp Chopped dill
- Vegetable oil
- Defrost the TK pollack fillet, cut into strips about 2 cm wide with a sharp knife. Place the flour on a plate, place the eggs, 1 teaspoon salt, lemon juice and pepper in a deep plate and mix everything well.
- In another deep plate, mix the vegetables, oatmeal, dill and 2 teaspoons of salt. Turn the fish strips one after the other in the flour, egg and breading, press the breading down a little, fry in hot oil for about 3 minutes.
- A salad with yogurt – lemon juice – dressing and rice goes very well with it.
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