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Fried fish

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Ingredients for 4 servings:

  • 750 g fish fillet(s) (pollock)
  • lemon juice
  • 100 g flour (wheat flour)
  • 1 egg(s)
  • ⅛ liter milk
  • 1 tbsp butter, melted
  • Fat for frying (e.g. cooking oil, coconut oil, lard)
  • Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the fish, dry it, and drizzle with lemon juice. Let it stand for about half an hour, dry it again, sprinkle it with salt, and cut it into portions. Sift flour into a bowl and make a well in the center. Mix the egg with the milk and salt. Gradually add the flour, taking care to avoid lumps. Melt the butter and then add it to the flour (also avoiding lumps). Dip the fillet pieces into the batter with a fork and fry them in the boiling fat until browned and crispy (takes about 10 minutes). Drain. Serve with potato salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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