Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 600 g fish fillet (s) (redfish or catfish fillet)
- 3 large potatoes, waxy
- 50 g butter
- 3 tablespoon flour
- Mustard, hot
- sea-salt
- White pepper from the mill
Print Recipe
Pin Recipe Instructions
- Rinse the fish fillets with cold water, pat dry, season with salt and pepper.
- Peel, grate and salt the potatoes.
- Cut the fish fillets into strips two fingers wide, turn in the flour, brush with mustard on both sides, cover with the grated potatoes and press down well.
- Heat the butter in a non-stick pan and fry the fish fingers for about five minutes on each side until golden brown. The cooking time depends on the thickness of the fish fillet and the fish used.
- A crunchy 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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