Fish & Chips
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 6 medium potato (s)
- 250 g fish fillet (s)
- 1 large egg (s)
- 2 tablespoon olive oil
- 0.5 ½ lemon (s), add the juice
- 1 clove garlic
- 250 g quark, 20%
- 1 small onion (s)
- 1 tablespoon vegetable oil
- flour
- breadcrumbs
- rosemary
- salt
- Pepper, fresh, from the mill
- paprika powder, noble sweet
- Thyme
- parsley
- oregano
- Herbs your choice
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 190 ° C fan oven.
- Wash the potatoes, peel and cut into wedges if desired. Mix the potatoes together with olive oil, salt, pepper, paprika, freshly squeezed garlic, rosemary and thyme in a bowl and distribute them on a baking sheet lined with baking paper. The baking sheet can already be put in the oven.
- Rub the fish fillet with lemon juice, salt and pepper. Then cut into small pieces.
- Prepare 3 plates: 1. flour, 2. egg (whisked) and 3. breadcrumbs (or breadcrumbs) mixed with pepper and paprika.
- Turn the fillet pieces one after the other first in the flour, then in the egg and then in the breading. If necessary, repeat the egg and breadcrumbs.
- Turn potato wedges in the oven.
- Heat the oil in a pan and fry the fillet pieces on both sides until golden brown. Finally, keep warm over a low heat until the potatoes are well done and turn a brown color.
- In the meantime, season the quark with onion, herbs, salt and pepper. This serves as a dip for the potato wedges.
- Arrange everything on a plate. A fresh salad goes well with it.
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