Fast fish fillet eagles

find fresh or frozen fish fillet of your choice, the river suits me somehow and prepare this delicious dish in no time ... side dish tartar sauce and / or potato salad

Preparation steps

Cut the fillet into strips and into cubes. I buy in the fish market frozen in bulk as much as I need, it will usually be catfish. Salt the fish and pepper.
Whisk the eggs with the salt into the foam, add the baking powder, chopped onion and parsley, and then sprinkle with flour until you get a thick mixture like the one for pancakes. Then add the fish and stir by hand. Let the mixture be grabbed with a spoon and put on hot baking oil, but not leaking too much from the spoon.
Use a spoon to make eagle "donuts" and put it on hot oil, fry it slowly over a moderate heat so that the meat and dough are baked without burning, when it gets the same golden color on all sides, take the eagles on a napkin and serve with tartar and / or potatoes. salad

Ingredients

ORLI

2-3eggs scrambled frothily with salt
a few tablespoonssharp flour
400gdiced fish fillet (perch / catfish / hake)
1 small spoonbaking powder
littleparsley leaf chopped
littlechopped red onion
salt, pepper

TARTAR SAUCE

100-200gmayonnaise
50-100gsour cream
150-200gfinely chopped or grated pickles
littlelemon juice
1clove of garlic
1 small spoonmustard
50gchopped capers
littleparsley leaf
salt, pepper

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