Hornfish in Indian

Ingredients for Hornfish in Indian

Instructions for Hornfish in Indian

To prepare the Hornfish in Indian recipe, please follow these instructions:

The fillet fish fillet, cut into strips, dip into flour and fry easily in margarine on the forehead. The anglers are put on a plate, the forehead is cleaned.

The lid is cut into large pieces, simmer in a little butter with the garlic without browning. Add 2 dl. Water, tomato pasta and spices. Let the sauce boil approx. Half an hour after which it may even a little. Now lay the fish pieces and let it boil for about 10 minutes.

Rice and salad are served.


Or smoked.
Although anglerfish is a lean fish, it is good to heat it in one of the small smokers. Before smoking, it, like all other fish, should be salted well. Cut the fish into pieces to match the oven. Pour well with coarse salt and leave them for a few hours. Rinse the pieces and wipe them with a piece of paper roll. Put them in the oven and back them approx. 20 minutes. You must try yourself a little. Since the fish is thin, it should not have too much heat. It will be extra dry.