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Crispy fish schnitzel
One more children’s lunch, fish mini-schnitzels the way children love them, light and tasty, and a wonderful way to make the children eat fish. It’s not that us grownups will abstain ourselves from joining in. We will eat them gladly like snacks.
Ingredients:
4 fillets of Sole, Nile Perch, Merlose
Lemon
Flour
2 eggs
1/2 tsp. mustard
1 spoon Sweet Chilly Sauce
Crushed black pepper
Salt
Breadcrumbs
2 spoons Sesame
Preparation:
1. Cut the fish into stripes 1-2 fingers wide. Soak in lemon for 1/2 an hour and rince
2. Beat the eggs with the Chilly, the mustard and the spices, roll the fish in flour, then dip in the egg and roll in breadcrumbs and Sesame; fry in half-deep oil until the schnitzels yellow.
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