It is well known that fish should be eaten at least a couple of times a week. And in order to constantly delight your family with tasty and healthy dishes, you need to accumulate more good recipes. Today the culinary site saytrad to offer you our new excellent recipe - pollock, stewed in sour cream, with onions and carrots. The fish cooked according to this recipe turns out juicy, soft and very tasty! In addition, for the preparation of pollock in sour cream you will need only the most affordable and simple products.

Ingredients  for cooking pollock in sour cream:

• pollock - 2-3 carcasses
• onion - 2-3 pcs.
• carrots - 1-2 pcs.
• sour cream - 150 ml
• vegetable oil - for frying
• salt, fish spices - to taste

Recipe  Pollack in sour cream:

Thaw the fish, rinse, remove the tail, fins and entrails. Cut into portions, sprinkle with salt and spices.

Onions and carrots clean, rinse. Onion cut into thin half-rings, grate carrots on a coarse grater.

Preheat pan with vegetable oil, put onions and carrots, fry over medium heat, stirring occasionally. Fry until soft, about 5-7 minutes.

Add pieces of fish to vegetables in a frying pan, mix, cover and fry for another 5-7 minutes.

When pollock begins to turn white, add sour cream, mix. If sour cream is very fat, you can add a little boiled water.

Cover the pan with a lid and simmer the pollock in cream until cooked on low heat for about 10 minutes.

Serve hot with a side dish to your taste. Pollack stew in sour cream is ready!

Enjoy your meal!

August 16, 2014 3065

Sea fish enjoys increased gastronomic popularity among lovers of a healthy and balanced diet.

Sea fish meat in various forms is included in the menu of a large number of dietary complexes due to its excellent organoleptic characteristics.

The benefits of pollock meat is that:

• it is rich in a complex of mineral elements, multivitamins and unsaturated acids;
• contains the minimum amount of carbohydrates and fat;
• it goes well with almost any kind of vegetable garnish;
• Cooking pollock stewed in sour cream with a low calorie content.

Pollack stew in cream with a minimum calorie, this is an excellent example of how milk products can perfectly complement fish dishes.

Despite the presence in it of such a fatty product as sour cream, its caloric content is only 110 kcal per 100 g of the finished product.

Such energy value of this fish in sour cream will be given:

1. Protein 17 g;
2. Carbohydrates 1.3 g;
3. Fat 4.2 g

Pollock carcass pretreatment

At cost, this fish is considered an affordable product, therefore dishes from it are affordable for the absolute majority of the Russian population.

In commercial networks in most cases there are frozen carcasses of this breed of fish, headless and gutted.

In this form, their preparation will take a little less time.

And as a preliminary preparation, pollock should be thawed at room temperature, lightly washed and cleaned of the inner black film.

After that, using a knife or culinary scissors should get rid of the dorsal fin and lateral fins.

The carcass itself after this should be cut across the spine into several portions, another beauty of this fish is that there are practically no bones in its pulp.

However, this quality is inherent in the overwhelming number of species of sea and ocean fish.

Using a paper napkin, remove excess moisture from the fish by soaking the whole carcass in it before cutting.

Below we look at a few recipes for pollock with sour cream.

Cooking pollock stewed in sour cream

Consider the recipe for cooking pollock in sour cream.

Cooked pieces of pollock lay in a separate bowl.

Sprinkle with salt and ground black pepper.

In the recipe, you can add a little of your own fantasy.

The fish perfectly absorbs dry spices and fragrant herbs in their flesh.

Therefore, to the salt with pepper, you can add a little dry oregano or dill.

In the Mediterranean, fish without oregano is considered something inferior.

But dill also perfectly fit into this culinary composition.

Then you should gently mix everything with your hands and set aside for a few minutes so that the fish flesh is better soaked in such a simple marinade.

As one of the options, portions of the pollock should be poured with raw milk and leave the fish in it for about an hour.

This is done to ensure that the pollock meat becomes juicier and more tender.

And all the above spices in this case are mixed with flour.

For 1 kg of pollock will need about 300 g of milk of any fat.

The ideal option is olive oil, but you can quite easily get by with sunflower.

In the experiment, you can try the butter.

For roasting 1 kg of fish it will need 80-90 g.

Then the crust will turn out especially crunchy and appetizing.

Stew pollock in sour cream can be with and without vegetables.

Some people like pollock in sour cream with onions, others do not, therefore we will consider 2 options.

In the second case, take 2 onions and one carrot.

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The carrot is rubbed on a coarse grater, and the onion is cut into half rings.

And you can get to the fish.

You should roll each piece of flour in flour and place it in a well-heated pan.

On each side, the fish is fried for no more than 3 minutes until golden brown is formed.

Her readiness is determined visually.

After that, onion pieces are laid out on top of the fish first, and the carrot on top.

Then pour all the sour cream with a minimal addition of warm boiled water, close the lid and reduce the heat.

Stews all about 20 minutes.

Served hot.

In the event that the fish was soaked in milk, and the spices were not added to the flour, then they can spice up the dish with sour cream.

Instead of boiling water, they use meat or fish broth, if any.

Calorie stewed pollock in sour cream is about 61 kcal per 100 grams of product.

The exact composition and quantity of ingredients

In the classic recipe for stewed pollock in sour cream contains:

1. 1 kg of fish;
2. 2 onions;
3. 300 g of raw milk;
4. 200 g sour cream with 10% fat;
5. 5 tbsp. l flour;
6. 1 carrot;
7. vegetable oil;
8. salt, dried oregano or dill black pepper (all to taste).

Grilled pollock in sour cream is quick and easy to cook

Cooks who have mastered the process of cooking stew in sour cream of pollock, grilled pollock in sour cream will seem altogether an easy walk.

The preliminary stage of cooking this dish exactly repeats the technology of extinguishing this fish in sour cream, only this time we have pollock with sour cream in the pan.

It is also very easy to cook and fillet of pollock with sour cream in a pan.

You can do without wheat flour, then the calorie content of the dish will be even less.

Fry in a well-heated pan until golden brown.

It takes less than 7 minutes.

The fish is ready to eat.

But to improve the taste of pollock pour poured sour cream, diluted with boiling water or broth.

This sauce is brought to a boil over high heat for no more than 6 minutes, but not stewed.

Allow to cool slightly. Served on the table in portions with a side dish of boiled potatoes.

Cooking pollock in the oven

This hot dish is fundamentally different from the two previous variations.

The similarity between them is only in the preparatory stage, when the primary processing and preparation of pollock in sour cream takes place in the extinguishing in the oven.

The only significant difference is that with such a heat treatment, the pollock pieces can be not fried.

They should be rubbed with a mixture of salt, pepper and dry dill.

Put the pollock fillet in a heat-resistant baking sheet, pour sour cream and send it to the oven already preheated to 180 degrees.

This dish option is prepared for 25-30 minutes.

After 15 minutes, the temperature in the oven should be lowered to 100-110 degrees.

In this case, the pollock meat will be especially tender, and therefore especially tasty.

Video dessert

Watch a video on cooking baked pollock in sour cream in a slow cooker, very fast and tasty.

Enjoy your meal!

Love the varied fish menu? Then try cooking pollock in sour cream in a pan. Wonderful in taste, very meaty and fragrant fish will be a great addition to any side dish.

Tasty fish in sour cream sauce: culinary secrets

The world's oceans offer a huge variety of seafood, a worthy representative of which is the pollock fish. Some are confused by the thought that it will need to be roasted and cleaned. However, to get a tasty and satisfying dish, it is not necessary to be an expert. Many ingredients in recipes are presented interchangeably.

Experienced cooks reveal their secrets how to cook pollock in sour cream in a frying pan:

• Fry the fish fillets should be based on the rate of 10 minutes to 2.5 centimeters of meat, turning the pieces every 2 minutes. And for pollock in sour cream to the total cooking time you need to add another 5 minutes to the fire.
• Make sure that the frozen fish is completely thawed out; it should not be directly out of the refrigerator. You do not want to overcook the fillet and spoil the taste of the dish? If the inside of the fish is not sufficiently defrosted, then during frying the whole piece will be prepared unevenly.
• In the house sour cream is over, but do you really want to cook a delicious fish stew? Then replace this product with analogs, for example, mayonnaise or cream.

Pollock - picky fish and will be perfectly combined with lemon, thyme, fresh herbs and a variety of spices. Do not believe? Then try to cook it according to our recipes.

Composition:

• 1 leek;
• 3 tbsp. l olive oil;
• 150 ml classic vegetable broth;
• ½ bunch parsley;
• 2-3 tomatoes;
• 1 tbsp. l grainy mustard;
• 100 g sour cream;
• 1 tsp. Sahara.

Cooking:

Composition:

• 0.5 kg pollock fillet;
• 2 onions;
• 2 tbsp. sour cream;
• 1 tbsp. l vegetable oil;
• fresh greens;
• seasonings.

Cooking:

1. Peel the onions, rinse with cold water and cut into large rings with a sharp knife.
2. From the pollock fillet we remove the large visible bones, wash it with water and dry it with paper napkins. Then we cut the fish into small pieces, about 2 centimeters each.
3. Heat the pan on high heat and add a small amount of vegetable oil to it.
4. When the oil has reached the desired temperature, lay the onion in the bottom of the pan and fry it to a ruddy, beautiful crust.
5. Add the fish fillets to the finished onion and fry for 2 minutes on each side.
6. Then pour the fish meat with sour cream, salt and pepper to taste. All the ingredients are well mixed and simmer on low heat under the lid for about 15 minutes.
7. The finished dish is decorated with fresh parsley, dill or cilantro.

Composition:

• ½ tbsp. couscous;
• 2 slices of pollock fillet;
• 2 tbsp. l sour cream;
• 1 lemon;
• 1 small shallot;
• 1 ½ tsp anchovy pastes;
• 1 large thyme stem;
• 300 g broccoli;
• 300 g peas in the shell;
• 1 clove garlic.

Cooking:

1. First prepare the couscous. In a saucepan, pour ½ tbsp. salted water and bring to a boil. Add the couscous and remove the pan from the heat, cover with a lid and let infuse until tender.
2. Wash the lemon, grate the zest from it and squeeze the juice from one half. Cut the other half of the lemon into small slices.
3. Rinse and finely chop the shallot. Remove the leaves from a sprig of thyme and also chop finely, should make about 1 teaspoon.
4. Remove the rough ends with the broccoli and discard. Cross-cut the inflorescences and carefully separate them from the branch.
5. Put broccoli and peas in a frying pan, cover with two glasses of water. Season the ingredients with salt and pepper and simmer for about 3 minutes.
6. Then transfer the vegetables to a colander with a fine sieve and drain the water.
7. Heat 1 tsp in a skillet. oil and put the pieces of fish, which must be pre-seasoned with salt and pepper and seasonings.
8. Mix onion, sour cream, thyme, ½ tsp in a separate bowl. Anchovy pastes, as well as lemon juice and ½ tsp. peel.
9. Spread the sauce evenly over the fish and fry until ready for about 5 minutes.
10. Meanwhile, while the fish with the vegetables is stewed, chop the garlic finely and mix it with the remnants of lemon zest.
11. Heat olive oil in a pan and fry the garlic with lemon until golden brown. Then add leftover pasta, fry for about a minute and add broccoli with peas to garlic. Fry the ingredients, stirring occasionally, for about 2 minutes.
12. Add steamed couscous to broccoli and peas sauce. Put the side dish on a plate and serve with fish fillet and sour cream sauce.

Fish dishes are tasty and very diverse, so good housewives will certainly include this product in the menu at least once a week. If adults usually enjoy eating fish, then children are hard to please. But "Polished stew in sour cream with onions and carrots" is one of the most beautiful examples of how to please every family member. The indisputable advantage of the dish is cooking speed. You can feed the whole family with a freshly prepared, delicious dinner in a matter of minutes.

  Recipe "Pollock in sour cream with onions and carrots"

To cook, you will need a minimum of ingredients that are always in stock, and for fish you can quickly jump on the way home. So, you need:

• pollock - 3-4 pieces
• onion - one or two pieces.
• sour cream of average fat content - 200 gr
• 2-3 carrots depending on size
• salt, pepper, spices

Carefully cut the fish into small pieces, get rid of excess fins and tail, then put in a baking dish and salt a little on top. Cut the onion into thin half-rings and grate the carrots. Grater, you can use the usual large, or for Korean carrots. In the latter case, the dish will be more beautiful and interesting to taste.

Separately prepare the frying. To do this, fry the onion in the refined vegetable oil, then add the grated carrots, sour cream and a little stew it and spread the mixture on the fish.

Form set in the oven and bake for about half an hour.

Video cooking pollock in sour cream with onions and carrots:

Amazing delicate dish is ready! Enjoy your meal!

Each housewife prepares in her own way, slightly modifying each recipe. Thus, the above method of preparation may be slightly modified, but the components remain the same. In this case, it is better to take a frying pan with high edges, since there will be no need in the oven.

Separately, fry the onions with carrots. Upstairs we put a portion of the fish and fill it with sour cream mixed with a small amount of water, salt, pepper, seasonings and simmer over low heat. The dish will be ready in 20 minutes.

In order for the fish to be well drained, it must be turned over 10 minutes after the start of extinguishing and carefully poured on top of the resulting sauce.

  Pollock with estimated, carrots, onions and tomato paste

Ingredients will need the same, but we add more to them:

• tomato paste - 1 tbsp.
• carnation and bay leaf

First, also fry the onions with carrots, then add the tomato paste and a glass of sour cream. If sour cream is thick, it must be diluted. In this case, the sauce will need an additive of 1.5-2 glasses of water. Now add the spices and simmer on low heat.

We cut the fish in portions, roll them well in flour and fry in a separate pan in vegetable oil. Shift the fish into the pan with high edges and pour the ready sauce. After 10 minutes the dish will be ready.

  Pollock in a slow cooker

  - a unique technique, many times reducing the cooking process. In the case of pollock, simply lay in the bowl:

• grated carrot
• diced or half-cut onions
• cleaned and cut into small pieces of fish

• sour cream
• mayonnaise
• salt, spices

The proportions keep the same, but sour cream and mayonnaise will need 1 tbsp. a spoon. All mix and set first for 50 minutes, "Quenching", and then for 20 minutes, "Warming up."

  Delicate fish for small children

  - an extremely important product necessary for the normal development of the child's body. The fish is tasty and healthy, but the bones contained in it are dangerous for small children who still do not know how to get rid of them. That is why we will offer a cooking option using the pollock fillet, then the dish will be very tender and completely safe.

The process can be conducted in a pressure cooker, multi-cooker or oven - depending on what is in the household.

Cooking fry from all the same onions and carrots. For children it is better to take more vegetables, then the taste of the fish will not be so noticeable. Now in the selected dishes lay out vegetables in layers, then fish, etc. We finish with a layer of vegetables.

Sauce is prepared by mixing sour cream with water, spices, mayonnaise spoon. Fill the sauce with the prepared layers and simmer or bake in the oven. In any case, the fish will turn out delicate and very tasty. Children certainly will not refuse such a dish.

  Garnish for fish

Maybe any, but, of course, the best fish will be combined with boiled rice. For children, it is better to make mashed potatoes, spaghetti or pasta. Buckwheat lovers can feel free to use it as a side dish, adding a little butter.

When cooking fish, it is very important to consider its wateriness. It is better to defrost it before cooking, or to buy unfrozen carcasses. If watery fish to extinguish in a slow cooker, you get too much liquid part, and it just falls apart. To avoid this, first set the frying mode to about 10 minutes.

Now all the nuances are observed, and any of the presented recipes can be your signature dish.

Noticed a mistake? Select it and click Ctrl + Enterto let us know.

Recipe 1: Pollock in sour cream with onions and carrots

Pollock stewed in sour cream according to this recipe, cooked on the stove in a pan. It turns out juicy, tender and remarkably in harmony with vegetables. And since they are added to the dish quite a lot, you can not cook a side dish.

Ingredients

  • 2 pollack;

  • 3 bulbs;

  • 2 carrots;

  • 150 grams of sour cream;

  • 40 grams of oil;

  • spices, you can take a mixture of seasonings for fish.

Cooking

1. Defreeze carcasses of pollock. Remove the fins, clean the abdomen and cut into pieces of three centimeters wide. Sprinkle with spices and can be left on time.

2. We clear onions, we cut into half rings. We clean the carrots too and chop straws.

3. Fry vegetables in a pan until half cooked.

4. Lay out the pieces of seasoned fish. Cover and simmer in your juice for 5 minutes.

5. Add sour cream. If it is thick and oily, then it can be diluted with boiled water. Immediately season the sauce with salt.

6. Cover the pan and simmer the fish for another 10 minutes. That will be enough for it to soak in the sauce, but before it gets away from the bones.

Recipe 2: Stewed pollen in cream with paprika

For the preparation of stewed pollock in this recipe, in addition to sour cream, you will need ground sweet paprika. It goes well with sea fish. Preparing a dish on the stove.

Ingredients

  • 600 grams of pollock;

  • 200 grams of sour cream;

  • 1 spoon of paprika;

  • wheat flour;

  • butter;

  • Dill greens;

  • 1 onion.

Cooking

1. Cut pollock into portions.

2. Roll in flour and fry in a pan until golden brown. Cover is not necessary, cook over high heat.

3. Cut the onion, fry separately, then combine with the fish.

4. Mix sour cream with 100 grams of oxen, add salt and paprika. Well, beat with a fork so that there are no lumps.

5. Pour cream sauce into the fish.

6. Cover and simmer for 10 minutes.

7. Add chopped dill, turn off.

Recipe 3: Baked pollock in sour cream cheese

The simplest recipe for pollock in sour cream, which consists of only one stage. It is enough to put the food in the form and send for half an hour in the oven. Bake fish at 190 degrees, the oven must be turned on immediately.

Ingredients

  • 2-3 pollock carcasses;

  • 7 tablespoons sour cream;

  • 3 spoons of milk;

  • 90 grams of cheese;

  • 0.5 tablespoons of dried dill;

  • seasonings.

Cooking

1. Prepare the carcasses in the usual way, remove the fins, wash, clean the abdomen.

2. Cut the pollock slices, put in a greased form.

3. Mix sour cream with milk, add seasoning, dried dill, pour the form with pieces of fish.

4. If you have time, then the fish can be left to pickle in sour cream sauce. Pollock from this will only become more tender and juicier.

5. Fall asleep with grated cheese and in the oven! Cook until crispy crust on the surface.

Recipe 4: Stewed salted pollen with sour cream and potatoes

To prepare such pollock in sour cream you will need a stewpan or cauldron. This dish is something medium between the first and second. If necessary, independently adjust the amount of liquid, add or decrease.

Ingredients

  • 3 pollack;

  • 6 potatoes;

  • 180 grams of sour cream;

  • 1-2 onions;

  • butter;

  • 1 carrot.

Spices: oregano, nutmeg, salt, pepper.

Cooking

1. Fry chopped onions and grated carrots.

2. We clean the potatoes, cut into slices. Half laid on the bottom of the saucepan, sprinkled with salt.

3. Cut the prepared carcasses of the pollock into pieces, put them on top of the potatoes, sprinkle with oregano, pepper, salt.

4. We spread roasted vegetables.

5. On top of the rest of the potatoes, salt again, add more spices.

6. Mix sour cream with a pinch of nutmeg, pour into a saucepan.

7. Pour 300 ml of boiled water. It is possible more or less.

8. Cover the saucepan, let the dish simmer, then remove the fire and simmer for an hour.

9. At the end add the greens, put the bay leaf and turn it off.

Recipe 5: Braised pollock in cream and onion in a pot

This dish will require a pollock fillet, which you can buy or free the carcass from the bones and ridge on your own. The number of ingredients is calculated on one portion pot.

Ingredients

  • 200 grams of pollock;

  • 1 onion;

  • 0.5 tsp. spices for fish;

  • ¼ lemon;

  • 40 grams of cheese;

  • pinch of dried dill;

  • 70 grams of sour cream.

Cooking

1. Cut the fillet into neat strips two centimeters wide. Rub with spices for fish, pour juice from a piece of lemon. Usually there is salt in the seasoning, but if not, then the fish can be slightly salted.

2. We leave pollack for 15 minutes.

3. Mix sour cream with dill, lightly salt, do not need much.

4. The onion needs to be cleaned and cut with neat rings.

5. Lubricate the pot with oil inside, put half the onion on the bottom.

6. We put on top pickled fish pieces.

7. And now again onions and pour sour cream.

8. Fall asleep with grated or chopped cheese and send the pot to the oven for 40 minutes.

Recipe 6: Baked pollock in sour cream with potatoes

A great way to cook pollock with sour cream in the oven, which eliminates the need to make a side dish. Convenient, easy and fast. Fresh tomatoes give a special taste to the dish, they must be ripe.

Ingredients

  • 2 pollack;

  • 10 potatoes;

  • 300 grams of sour cream;

  • 4 tomatoes;

  • spices for potatoes;

  • spices for fish;

  • 3 bulbs;

  • 4 tablespoons of vinegar essence;

  • 180 grams of cheese.

Cooking

1. Dilute the vinegar in a glass of water, mix and add the onion sliced ​​into half rings.

2. We clean the potatoes, cut into slices, sprinkle with spices for potatoes, but you can use any other or just salt. We spread in a greased form.

3. Slice pollock into portions, rub with spices for fish, spread on top of tiled layer.

4. Squeeze the onion from the vinegar, sprinkle the pollock slices.

5. Cut the tomatoes into circles, spread on the dish. Too thin pieces do not need.

6. Beat the sour cream with a fork with salt and coat the entire dish on top.

7. Bake for about half an hour in the oven at 180 ° C.

8. We get, we fall asleep with grated cheese and bake for another half hour, perhaps a little less. We focus on the readiness of potatoes, it should be easily pierced with a sharp object.

Recipe 7: Braised pollock in cream and wine

A variant of a polished pollock dish. Ideally, white wine is used, as it is best combined with sea fish. But if it is not, then you can use a wine of another kind.

Ingredients

  • 2 pollack;

  • 4 spoons of flour;

  • 1 onion;

  • 150 grams of sour cream;

  • salt pepper;

  • butter;

  • 100 ml of wine;

  • 1 scoop of browned flour.

Cooking

1. Cut the washed and prepared fish into pieces and breaded in flour.

2. Fry on both sides in oil.

3. As soon as the pollock was turned over to the second side and fried a minute, add the onion sliced ​​in half rings. You can move the fish in the direction of the spatula and fry vegetables in the vacated area.

4. As soon as the onions become transparent and begin to roast, pour the wine into the pan, cover and simmer for 5 minutes.

5. Sour cream mixed with roasted flour. To make sautéing, simply pour a spoonful of the product into the frying pan (dry) and fry until creamy color.

6. Add 50 ml of water, salt, pepper to the sauce and send it to the pan with fish and wine.

7. Cover and simmer another 10 minutes.

8. Done! It remains only to sprinkle the dish with greens. And it is better to serve it with fresh cucumbers and radishes.

Recipe 8: Pollack in sour cream with tomatoes

Another version of stewed pollock with sour cream, which will need fresh tomatoes. We will cook on the stove with pre-roasting fish.

Ingredients

  • 2 pollack;

  • 4 tomatoes;

  • 2 bulbs;

  • 150 grams of sour cream;

  • 1 Bulgarian pepper;

  • oil and seasonings.

Cooking

1. Cut the pollock in portions, roll in flour and fry on both sides. We shift in a saucepan.

2. Dice the onion, fry until transparent and also send to the pollock.

3. Put the sliced ​​Bulgarian pepper there.

4. On tomatoes, make a cross-cut, drop for half a minute in boiling water, then in cold water. Remove the skin and cut into cubes. If you confuse the seeds, you can remove them before chopping tomatoes.

5. Combine the tomatoes and sour cream, add the spices and shift them to the saucepan with the fish.

6. Close the lid and stew. Usually, 15 minutes is sufficient until complete readiness, since the pollock has already undergone heat treatment.

Pollack stew in sour cream - tips and tricks

  • Fins from fish are easily removed with kitchen scissors. And at the same time, the risk of a minimal cut They are also convenient to cut off the excess skin from the carcass and minor damage.

  • Lemon juice is the perfect addition to any fish, regardless of recipe. And pollock from the presence of this ingredient only wins. Pieces can be pickled with lemon juice before cooking, or simply sprinkled when assembling the dish.

• Pollock - fairly dry fish, devoid of fat. Therefore, if you want to cook a really tender and juicy dish, then do not regret greasy sour cream, butter.

  • To remove the unpleasant smell of fish from a cutting board or other dishes, rinse with vinegar water, you can with lemon juice. Also useful are fresh citrus crusts, which can simply rub the surface of dishes, knife blades or boards.

  • Inside the abdominal cavity of a fish, you can notice a dark film. It must be scraped with a knife. The film can give an unpleasant taste and bitterness to the dish.

  • If the fish is fried before stewing, then the slices should be breaded in wheat flour. If the product is simply fried, you can use breadcrumbs or semolina. They give a beautiful and crisp.