All-round Potato Salad with Fried Fish

This makes it a real all-rounder. . .

1. Wash the potatoes from the tap under cold running water. Brush off vigorously. Then prick several times with a fork. Put in a saucepan with cold water and add plenty of salt. From the boil (!) Cook for 25 – 30 minutes.
2. Now don’t leave the potato pot alone, wash the cucumber and dry it. Easily peeled off or cut into thin slices with the whole skin using a cucumber slicer. But it can also be done skillfully or clumsily with a kitchen knife. . . Nevertheless cut the slices crosswise again. Peel and finely chop the onions. Place in a large bowl with the cucumber slices (set a few aside for garnish).
3. Drain and rinse the potatoes that have not been left on the stove. Not with a “yoke”, but with cold water. Peel and let cool. Cut into half slices as thick as 1/2 cm – but does not have to be precise to the millimeter. . . Put it back in the pot. Drizzle with the vinegar while it is still lukewarm. Sprinkle sugar on top and stir in loosely. Season to taste with salt and pepper. Simply let stand for at least 15 minutes.
4. In the meantime, do not just leave the kitchen vile, but whip the sour cream with dill and parsley. Pour everything over the dressed cucumber slices and mix in. When this is done, add the potato slices and mix in loosely.
5. Cover and place the all-round potato salad in the refrigerator for another 20 minutes. Then take it out and stir in the mustard. If necessary, season with salt, pepper and vinegar.
6. Arrange in a decorative glass bowl. Garnish with the cucumber slices that were set aside and serve. And chill beer.

. . . und so brät man den Fisch dazu

1. Pat the selected and paid fish fillets dry. Sprinkle with the fish seasoning all around. Let marinate for 10 minutes. Then turn in the flour and the very lightly salted eggs, beaten with oil. Immediately fry in not too little heated fat on both sides until golden brown. Just before the end of the frying, pour the remaining beaten egg over it and let it set.
2. Koch-Sepp wishes you good appetite and thirst for the cold beer – because, as is well known, fish wants to swim.
3. 9th Koch Sepp tip, the first: This all-round potato salad also goes well with meatballs, sausage, schnitzels, chops and anything grilled. And take part in every party and picnic.
4. 10th Koch-Sepp tip, the second: fish fillets can and can also be breaded in the usual kitchen, i.e. in flour, egg and breadcrumbs.
5. 11th Koch-Sepp tip, the third: thaw frozen fish fillet. Then pour off the defrosting liquid several times and pat the fish fillet dry. For this recipe, Koch-Sepp “processed” frozen Alaska pollock fillets.