Summary

Ingredients

• 4 fish (s) (plaice), ready to cook, without head, 00 g each
• 1 lemon (s), add the juice
• Flour, for turning
• Clarified butter, (if necessary)
• salt and pepper
• 150 g bacon (breakfast bacon)
• 1 bunch dill
• 2 onions)
• 1 lemon (s), untreated

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Instructions

1. Cut off the head, tail and side bones from the clods. Wash thoroughly, pat dry and drizzle with lemon juice and let stand for 10 minutes. Finely dice the bacon, cut the onions into thin rings. Finely chop the dill. Leave the bacon cubes in a pan over medium heat, remove and set aside. Then fry the onion rings in the bacon fat until golden, add to the bacon cubes. Pat the clods dry, season with salt and pepper, turn in flour and fry one after the other in the bacon fat (if the bacon fat is not enough, add a little clarified butter) over medium heat for 3-4 minutes on each side and keep warm on a plate. Heat the bacon and onions again in the frying fat and pour over the clods just before serving. Scatter the chopped dill on top and garnish with lemon wedges or wedges.
2. A spicy potato salad goes well with it.