Fish, breaded with rye bran


600 g of fish fillet, rye bran (plant fiber), salt, pepper, thyme – to taste, 1 egg, 2 tablespoons of milk, unrefined vegetable oil (any).


Season fish fillets with salt, pepper and thyme. Beat egg with milk. Roll the fillet in rye bran, dip in beaten egg and milk and then roll in the bran. Fry each side for a few minutes on a greased pan. Serve immediately after cooking with rice or potatoes and salad.