Catfish fillet — 800 g, saloshpik — 300 g, mustard (powder) — 100 g, sour cream — 200 g, eggs — 2 pieces, butter — 100 g, crackers ground — 80 g, salt.
To connect sour cream to mustard, egg, I will merge and to shake up. To fill in pieces of fish with the prepared mix. To grease a deep form with fat, to strew with crackers, on a bottom to put a half of the prepared fish, on it fat slices, then to strew the remained fish with crackers, to water with the kindled oil and to put for 40 min. in the cabinet oven. To cut ready fish for the portions and a tax to a table with a pickles.