03/09/2011 1 Comment
Fish – 450 gms (Pomfret , ghol)
Parsley – 1 to sprig
Potatoes – 350 gm
Salt and Pepper – to taste
Egg – 1
Breadcrumbs – 45 gms
Fat for fry – 50 gm
Clean and cut boil fish in court bouillon.
Flake and skin fish and remove bones.
Boil and mash potatoes.
Mix fish, potatoes and seasoning.
Divide into equal portions, shape and coat with egg and toss in breadcrumbs.
Reshape and fry in hot fat.
Drain and serve hot garnished with parsley.