Prague Grundle
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Salted small fish (minnows, hrouzci) coated in flour, fried whole, without cooking until crispy.
Ingredients:
Procedure:
1. Leave the small fish whole, i.e. uncooked and with the head (only the lumps need to be gutted and their heads cut off, then salted and soaked in milk for 2 hours)
2. Wash the fish, let them drain thoroughly, then salt them and coat them in flour
3. Put the prepared fish on a sieve in hot lard with oil, fry until the grundle are tender.
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