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Fish crisps

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Ingredients for 4 servings:

  • 600 g fish fillet(s) (whitefish, pike-perch)
  • 3 tbsp lemon juice
  • little salt
  • 1 dl milk
  • little flour
  • 1 tube(s) of sauce (sauce tartare)
  • 200 g lettuce
  • 1 bunch of radishes
  • 8 tbsp sauce (olive balsamic vinegar as dressing)
  • 1 bunch of chives, finely chopped

Instructions

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

Cut the fish fillets into bite-sized pieces. Marinate with lemon juice and season to taste. Brush the fish fillets with milk and coat in flour. Heat the fryer oil to 180°C and fry the fish pieces until golden brown. Toss the washed lettuce and thinly sliced ​​radishes with the dressing and divide between four plates. Sprinkle with chives. Arrange the fish crisps on top of the salad and enjoy with tartar sauce. Important tip: It’s best to fry less fish at a time to prevent the oil temperature from dropping too much.

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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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