Fish fillet in crispy breading

Ingredients for 2 servings:

• 3 fish fillets (tilapia or plaice fillets)
• 2 limes, juice
• Salt and pepper, from the mill
• 1 egg(s)
• 3 handfuls of breadcrumbs
• 1 tbsp nuts, chopped
• Fat (vegetable cream, butter or neutral oil)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

classic

Wash the fish fillets thoroughly, debone if necessary, and marinate in lime juice for about 5 minutes (lemon juice works, of course, but I find lime juice has a more delicate flavor). Then season the fillets with salt and pepper on both sides, not too sparingly. Set up two soup bowls, crack the egg into one and mix with a fork until the egg white and yolk are combined. In the other bowl, add the breadcrumbs mixed with the nuts. Dip the fish on both sides in the egg, then coat in the breadcrumbs and press down firmly so the coating adheres. Set up a non-stick pan and heat the fat (I use vegetable cream because it heats up well, doesn’t burn as quickly as butter, but still has a subtle buttery flavor). Only when the fat is hot do I add the fish. Fry for 3-4 minutes on each side, depending on the thickness and size of the fillets. We serve this with boiled potatoes or croquettes with a variety of vegetables.