Summary

Ingredients

• 600 g redfish fillet (s) or snot tonue fillet
• 2 tablespoon lemon juice
• salt and pepper
• 150 g bread (whole rain), without crust, finely rated
• 1 bunch chives and parsley, finely chopped
• 2 tablespoon tarragon, finely chopped
• Clarified butter for frying
• 4 tablespoon flour (whole grain)
• 1 egg (s)
• 4 tablespoon water

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Instructions

1. Prepare the herb coating from the finely grated wholemeal bread and the finely chopped herbs. Beat the egg with the water.
2. Cut the fish fillets into wide strips, drizzle with lemon juice, season with salt and pepper. Turn first in the flour, then in the egg and then in the breading. Press lightly and then bake in portions in not too hot clarified butter. Drain on kitchen paper.
3. A tartar sauce or a mustard dip goes well with it.