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Angy's panfish

updated

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Ingredients for 2 servings:

  • 2 fish fillets (pollock)
  • 10 small potatoes, longish
  • ½ stalk(s) leek
  • 2 eggs
  • 200 g breadcrumbs
  • Oil, for frying
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the fish fillet into bite-sized pieces (approx. 5 x 5 cm). Boil the potatoes, peel them, and quarter them lengthwise. Halve the leek and cut into thin strips, wash them, and drain. Beat the eggs in a deep dish. Place the breadcrumbs in a deep dish. Heat oil in a pan and coat the fish first in the egg, then in the breadcrumbs. Fry in the hot oil until browned. Remove from the heat and repeat with the potatoes. Once the potatoes are browned, add the leek and mix well. Remove the pan from the heat and stir in the fish. Season with salt and pepper. Serve with a delicious garlic dip.

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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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