Summary

Ingredients

• 1 large pollack fillet (s), approx. 800 g
• 1 egg (s)
• some flour
• Salt and pepper, black, from the mill
• 1 tablespoon lemon oil
• some butter

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Instructions

1. Wash off the pollack fillet. Place on paper towels and pat dry. Carefully pull the bones with the bone tongs. Divide the fillet into 3 to 4 pieces, depending on the size. Season with salt and pepper and let it steep for a few minutes.
2. Heat the oil in a coated pan. Flour the fish pieces and turn them in the beaten egg. Put the skin side into the hot oil and fry for about 5 minutes. When the skin is golden yellow turn over and continue to fry briefly over medium heat. Finally add a trick of butter and toss the fish in the butter. Turn off the stove and let the fish steep for about 5 minutes.
3. We prefer to eat boiled potatoes and salad with this, as the taste of the fish comes into its own.