Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 73

A practical way to season poultry and game or whole fish like sole and trout before you fry it. Quicker than breadcrumbing, it also absorbs the sometimes unpleasant fat on poultry skin that spits as it cooks.

gram flour

1 teaspoon salt

2 teaspoons dried oregano

freshly ground black pepper

Scatter gram flour on to a dinner plate in a layer 5 mm/¹/₄ inch deep. Mix in the salt and oregano and grind over some black pepper. Roll the meat or fish in the mixture and cook.