John Myers
Crispy Fish with Onions
The perfect crispy fish with onions recipe with a picture and simple step-by-step instructions.
- 180 g Long grain rice
- Salt
- 600 g Shallots or small onions
- 3 tbsp Oil
- Pepper
- 150 ml Orange juice
- 150 ml Vegetable broth, instant
- 4 Fish fillets of approx. 160 g, e.g. cod, pikeperch
- 2 tbsp Flour
- 1 tbsp Butter
- 1 tsp Curry powder
- 2 tbsp Lemon juice
- Cook the rice in salted water according to the instructions on the packet. Peel shallots or onions and cut into wedges. Heat 1 tablespoon of oil in a saucepan and sauté the shallots or onions in it. Salt, pepper, deglaze with juice and stock and simmer for about 15 minutes.
- Wash the fish fillets and pat dry. Salt, pepper and dust with flour. Heat 2 tablespoons of oil and fry the fish on both sides for 2 minutes each until crispy. Take off the stove.
- Heat the butter, stir in the curry. Add the drained rice and stir. Drizzle the fish with lemon juice, arrange on plates with rice and onions and serve.
- Mixed green salad tastes good with it.
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