This simple, quick Black Sea breakfast dish is made by coating small silversides in flour and cornmeal and frying them until crisp outside and tender inside. Serve with lemon wedges.
Rinse the silversides and pat them dry with paper towels. Season with salt and black pepper.
Beat the egg. Coat the fish first in flour, then in the beaten egg, and finally in cornmeal.
Heat the cooking oil in a skillet. Fry the fish for 15 minutes, until golden on both sides. Drain on paper towels and serve with lemon wedges.
Season the fish just before frying; salting it too early can draw out moisture and keep it from browning. Allergens: contains wheat (gluten), egg, and fish.
Balıkları biraz büyük seçmiştim, 15 dakikalık kızartma yetmedi ve ortası hamur kaldı; ikinci seferde daha küçük boy alıp 10 dakikada bitirdim. Mısır ununu kalın bulduğum için yarı yarıya galeta unuyla karıştırdım.
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