Fish Fillet in Crispy Breading
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 fish fillet (s), (cichlid or plaice fillets
- 2 lime (s), including the juice
- Salt and pepper, from the mill
- 1 egg (s)
- 3 handfuls breadcrumbs
- 1 tablespoon nuts, chopped
- Fat, (vegetable cream, butter or neutral oil)
Print Recipe
Pin Recipe Instructions
- Wash the fish fillets well, debone if necessary and acidify in the lime juice for about 5 minutes (lemon juice is also possible, of course, but lime juice tastes better).
- Then salt and pepper the fillets not too sparingly on both sides. Set up 2 soup plates, beat the egg in one and stir with a fork until the egg white and yolk have combined. Put the breadcrumbs mixed with the nuts in the other plate.
- Pull the fish through the egg with both sides, then turn it in the breadcrumbs and press firmly so that the breading will hold well later.
- Put on a coated pan and heat the fat (I use vegetable cream because you can heat it well, it doesn`t burn as quickly as butter, but still has a fine buttery note). Only when the fat is hot does the fish come in. Fry for 3-4 minutes on each side, depending on the thickness and size of the fillets.
- We also have boiled potatoes or croquettes with a variety of vegetables.
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