Summary

Ingredients

• 2 cod fillet (s) or redfish fillet
• 2 tablespoon breadcrumbs or 1 roll from the day before
• 4 egg (s)
• 100 grams flour
• 50 g butter
• 100 ml oil
• 1 lemon (s)
• Salt and pepper, from the mill

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Instructions

1. Wash the fish fillets, pat dry, and carefully check for and remove any bones.
2. Season the fillets with salt and pepper, then cut into thick strips.
3. Grate the roll into fine breadcrumbs (or use the 2 tablespoons of breadcrumbs).
4. Beat the 4 eggs in a shallow bowl and whisk with a fork. Place the flour on one plate and breadcrumbs on another.
5. Roll each fish piece in flour to coat, then dip in beaten egg, then coat in breadcrumbs. Set aside on a clean plate.
6. Heat the butter and oil in a large pan over medium-high heat until the oil shimmers.
7. Fry the fish fingers for 3–4 minutes per side until golden brown.
8. Remove with a slotted spoon and drain on kitchen paper for 1–2 minutes.
9. Wash the lemon and cut into thin slices.
10. Serve the fish fingers with mashed potatoes and garnish with lemon slices.