Fish Fillet, Fried
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 fish fillet (s) (e.g. pollack or pangasius)
- 1 egg (s) (size M)
- 2 tablespoon water, cold
- 40 g wheat flour
- 50 g breadcrumbs
- 75 ml oil
- 2 lemon (s)
- possibly remoulade
Print Recipe
Pin Recipe Instructions
- Rinse the fish fillets under cold running water, pat dry well and cut into portions, season with salt and pepper. Beat the egg and water in a deep plate using a fork.
- Turn the fish pieces first in the flour, then in the egg and finally in the breadcrumbs. Press the breadcrumbs firmly and gently shake off any non-sticky breadcrumbs.
- Heat the oil in a pan. Fry the fillets on each side over medium heat for about 5 minutes, then drain on kitchen paper.
- Wash the lemons with hot water, dry them and cut them into slices. Serve the fish fillets with the lemon wedges and, if you like, with tartar sauce. Potato salad goes well with it.
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