in Recipes

Cheese crispy fish

updated

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Ingredients for 4 servings:

  • 4 fish fillets, pollock fillets (approx. 150g each)
  • some lemon juice
  • some flour, for dusting
  • 100 g cheese, old Gouda, grated
  • 100 g flour
  • 125 ml carbonated mineral water
  • 1 egg(s), beaten
  • Salt
  • Pepper, white
  • nutmeg
  • Fat, for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

Wash the fish, pat dry, and drizzle with lemon juice. Mix the cheese with the flour, stir in the water and egg, and season with the spices. Let the batter rest for 1/2 hour. Heat the fat to 180°C. Dust the fish with flour, dip it in the cheese batter, and add it to the hot fat. Deep-fry until golden brown. 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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