Live by the sea, but because the fish is a frequent guest on my table.
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Fillet wimby daubed with mustard, cover with cling film and allow to stand for 10 minutes.
While the fish is marinating, grate on a coarse grater cauliflower, whisk the egg with a pinch of salt.
Pickled fish, first dip them in flour, then dip in egg and finally coat in the grated cauliflower.
Fry the fish on medium heat from both sides, until Golden brown. To make sure the cabbage is not burnt, otherwise there will be unpleasant bitterness.
Ready spread on paper towel to glass the excess oil.
Ready! Bon appetit!