St. peter's fish fillet alla milanese
Instructions
Wash well the San Pietro, clean, dry.
Remove their skin; observing carefully, you will see that each side will clearly distinguish four threads, you will need to separate with a sharp knife.
They lightly with a Batteteli, sprinkle with flour, then toss them in beaten egg and bread crumbs, then dip them in Champagne butter about 10 minutes per side, until golden will be beautiful.
Halfway through the cooking sprinkle the pretzels and pepateli only at the end.
