John Myers
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Crispy Pollack Fillets in Peanut Breading, with Fruity-hot Mustard Dip
The perfect crispy pollack fillets in peanut breading, with fruity-hot mustard dip recipe with a picture and simple step-by-step instructions.
- 4 Pollack fillets fresh or frozen
- 2 Limes
- Seasoned Salt
- 4 tbsp Oil
For the breading:
- 100 g Unsalted peanuts
- 2 Discs Whole grain toast
- 0,5 tsp Salt
- 4 turns of black pepper from the mill
- 0,5 tsp Lemon pepper
- 1 tsp Sweet paprika powder
- 3 tbsp Wheat flour
- 2 Eggs
For the dip:
- 3 tbsp Mango chutney
- 2 tsp Apricot mustard or other fruit mustard
- 200 g Crème Légère
- 1 tsp Salsa sauce hot
- 0,5 tsp Freshly squeezed lemon juice
- Salt, black pepper from the mill
- 0,5 tsp Honey
- Rinse the pollack fillets, pat dry and cut in half widthways. Season with herb salt and drizzle with the juice of a lime.
- For the breading, finely grind peanuts, toast and spices in the universal food processor. Put the breading, flour and eggs each in a deep plate, whisk the eggs. Turn the fish fillets first in the flour, then in the eggs and finally in the breading mixture, pressing the breading down a little.
- Heat the oil in a pan and fry the fish in it, turning it all over, until the breading is crispy brown. Degrease on a piece of kitchen roll.
- For the dip, stir together the chutney, mustard, crème légère, salsa sauce and lemon juice. Season to taste with salt, pepper and honey.
- Cut the second lime into wedges. Serve the fried fish with the dip and the lime wedges. We also had potato and banana gratin and a tomato salad. Link for the potato and banana gratin in step 6. Have fun trying it out!
- Potato and banana gratin
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