Preparation

Season the fish fillets with lemon juice, vinegar and salt.
Marinate for 3 minutes.
Cut the fillets into small pieces.
Dip them in wheat flour, eggs and, finally, breadcrumbs.
In hot oil, fry them until golden brown.
Drain the fillets on paper towels.
Serve hot with rosé sauce.

Ingredients

  • 200g of golden fish fillets (or another of your choice)
  • Juice of 3 lemons
  • 2 tablespoons of vinegar
  • 1 teaspoon of salt
  • 1/2 cup of wheat flour
  • 2 eggs
  • 1 cup of breadcrumbs
  • 2 cups of tea