This is made by seasoning slices of fish with salt and pepper and letting them sit for a while. The fish slices are then coated with flour, dipped in egg batter, and pan-fried. It is usually made with white-flesh fish, such as pollack, cod, and sea bream.
将鱼肉切成薄片，撒上少许盐和胡椒粉腌制一定时间，然后裹上面粉和鸡蛋，待热锅上油后放入锅里煎熟即可。鱼肉多使用明太鱼、鳕鱼、鲷鱼等肉质呈白色的鱼类。
將薄魚片裡加入鹽和胡椒粉醃製片刻，熱鍋裡倒入食用油燒熱，醃製好的魚片沾上麵粉和雞蛋用油煎熟。一般用明太魚、鱈魚，鯛魚等白肉魚。
薄くスライスした魚に塩と胡椒をまぶし、小麦粉と溶き卵をつけ、熱したフライパンに油をひいて焼く。スケトウダラやタラ、タイなど白身魚が多く使われる。
