Hrskavi riblji (pileci) fileti/Crispy fried fish (chicken) fillets

Please scroll down for English version

Nedavno sam kod Lake kuharice snimila recept za Hrskave filete grgeca i odusevila se smesom za pohovanje. Rekla sam da cu ih probati prvom prilikom i to sam i ucinila ali sam umesto grgeca koristila pastrmku.
Mnogo nam se dopala ova riba pa smo na isti nacin nekoliko dana kasnije pohovali i piletinu. Piletinu sam posluzila uz grasak i Dajanin pohovani karfiol.

Potrebno:
2 deblja riblja fileta, svježa ili smrznuta (u tom slučaju prethodno odmrznuta) ili 1 pileca prsa odvojena od koze i kosti i isecena u tanke snicle
2 jaja
240 ml pahuljica pire krompira
60 ml sir ribanca (Grana Padano, Parmesan)
2 kasicice origana
sol i biber
maslac i maslinovo ulje

Priprema:
Riblje filete ili pilece snicle osusiti papirnim ubrusom.
Jaja umutiti. U drugoj ciniji izmesati pahuljice krompira, sir ribanac i oregano.
Filete posoliti i pobiberiti, umociti u jaja, zatim ih provuci kroz mesavinu pahuljica i sira.
Maslac i ulje ugrijati u tavi, filete peci oko 5 minuta sa svake strane na vrucem ulju ili dok ne poprime zlatno smedju boju. Staviti na papirni ubrus da se iscede od viska masnoce.

Pohovani karfiol

Potrebno:

1 srednja glavica karfiola

250 gr brasna 

3 jaja 

2,5 dl piva 

10 g svezeg kvasca 

sol 

ulje za przenje 

Priprema:

Karfiol podelite na manje cvetove i skuvajte, najbolje na pari, da omeksa, ali pazite da se ne raskuva. Posolite je i nakapajte s malo limunovog soka.

Namrvite kvasac u pivo, dodajte jaja i brasno i izmesajte da dobijete gusce testo. Ako je pregusto, dodajte malo mleka. Ostavite da testo odstoji dok przite filete.

English version:
Crispy fried fish (chicken) fillets
(recipe adapted from here)

Ingredients:
2 fresh or frozen fish fillets, thawed if frozen or 1 chicken breast, boneless skinless and cut into thin snitczel
2 eggs
1 cup mashed potato flakes
¼ cup grated Parmesan cheese
2 teaspoon dry oregano leaves
salt and pepper
butter and olive oil

Method:
Rinse fillets or chicken snitczel under cold water and pat dry with paper towel.
In shallow dish, beat eggs. In another shallow dish, combine potato flakes, Parmesan cheese and oregano.
Salt and pepper fillets, dip in egg. Coat the perch fillets with potato flakes and cheese mixture.
In large skillet, heat butter and olive oil. Fry the perch fillets for 5 minutes on each side until golden brown.

Fried cauliflower
(recipe adapted from here)

Ingredients:
1 medium sized cauliflower
250 g flour (2 cups)
3 eggs
2,5 dl beer (1 cup approx.)
10 g fresh yeast (1/5 package dry yeast)
salt
oil for frying (I advise to use olive or extravirgin olive oil)

Method:
Divide the cauliflower into small florets and steamcook them. It should get soft but not so soft to fall apart. Salt it and season with little lemon juice.
Dissolve the yeast in the beer, add the eggs and the flour, whisk everything together to get a pretty thick batter (similar to pancake batter), if too thick, add little milk. Let the batter rest while fry fillets.