Entrecote of fish captain

1 kg. fish, 1 / 2 cup vegetable oil, 4 tbsp milled Lucrezia, horseradish, pepper and salt to taste.
Fish fillet cut large pieces, discourage, allow, poperchitt, zapanirovat in crumbs and fry. The finished entrecote sprinkle cheese horseradish, finely chopped parsley and fennel greens and file to a table with roasted potatoes or mashed potatoes.

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