Breaded pollock fillet with paprika and onion topping

Ingredients for 1 servings:

• 1 fish fillet(s) (pollock fillet)
• 1 onion(s)
• e.g. milk powder (coffee whitener)
• 100 ml water
• 1 pinch of salt
• 1 pinch(s) basil, dried
• some vegetable broth, instant
• 1 roll, stale, grated or breadcrumbs
• 100 g flour
• 1 bell pepper(s)
• some oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Clean the fish and prepare several plates or bowls for flour, coffee creamer, and breadcrumbs for coating, as well as a separate plate for resting the fish. Mix the coffee creamer with the water. This mixture will serve as an egg substitute in the breading. It won’t stick as well as egg, but it’s still delicious. Mix the breadcrumbs with a little vegetable stock powder until it looks nicely speckled. Pour the flour onto another plate. Heat the oil in a pan. Dip the fish in the coffee creamer and season on all sides with basil and salt to taste (a pinch was enough for me). Coat each fish one at a time in flour and breadcrumbs and add them to the pan with the hot oil. Reduce the heat to medium, as you want the fish to cook, not burn. While the fish is cooking, finely chop the peppers and onions (unless you’ve already prepared them). When the fish is golden brown on both sides, remove it from the pan and add the onions and peppers. Sauté briefly, then pour over the fish. Serve with potatoes or rice. For a variation, you can also top the whole thing with a slice of cheese.