Pike perch’s cheeks
Description
The pike-perch (lat. Stizostedion lucioperca) ) is the most widespread predator in reservoirs of Kazakhstan. Thanks to its dietary meat this fish has become one of the most popular species in terms of cooking.
Nutrition and energy value
84 kcal / 352 kJ
Type of cuts
Undressed
Type of packaging
In the package
Weight
1 kg package, Weight is fixed.
Terms and conditions of storage
Not more than 7 months at T not higher than -18 ° C
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Cooking method
You will need: Pike perch’s cheeks - 1 kg; Flour - 500 g; Milk - 250 ml; Egg - 2 pcs .; Vodka - 25 ml; Salt and spices - to taste.
Salt, pepper to taste.
Make a batter in a suitable cup. Stir and make sure that there are no lumps. Vodka added at the very end. The dough should not be like thick sour cream. And all these ingredients are mixed with the cheeks. While preparing the dough, heat butter.
