Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
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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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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