Fish Fillet in Egg Shell
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 fish fillet (s) (e.g. pollack, redfish, Limandes, Lake Victoria bass,), possibly more
- 4 egg (s)
- flour
- salt and pepper
- possibly fondor
- 2 lemon (s)
- 150 g butter
- 1 bunch parsley
Print Recipe
Pin Recipe Instructions
- Briefly rinse the fish fillets with cold water, pat dry and remove any bones (usually there are not many bones left in the fillet). Do the same for frozen fillets after defrosting.
- Drizzle the fillets with lemon juice, salt and pepper, fresh fillet doesn`t actually have to be acidified anymore, but that`s a matter of taste.
- Beat three eggs, add only the yolk of the 4th egg. Whisk the eggs, season with salt, pepper and fondor. Pour the flour into a deep plate. Heat the butter in a pan over medium heat.
- First pull the fillets through the flour, shake them off a little if necessary, then pull them through the egg and immediately place in the pan. Fry the fillets for approx. 3 - 4 minutes on each side. Possibly place them in an oven preheated to 80 ° C to keep them warm, as you seldom put all the fillets in the pan at the same time.
- Serve garnished with lemon wedges and parsley. Cucumber salad and parsley potatoes or potato salad go best with this.
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