Floured Pepper Codfish with Leek Scales on Lemon Potato Chips

The (Danish) long, ling in German, is an edible fish from the cod family with firm and juicy meat, therefore ideal for frying. In terms of taste, I find the ling clearly superior to the cod. My quickly prepared dish combines hearty potato chips with lemony fish fillet and "eye-catcher" fish scales made from leek. All kinds of cod fish such as cod, coalfish, ling, etc. are suitable for this dish.

Wash the potatoes and cut into thin slices with the garlic. Lay out overlapping in 3 rows on baking paper. Salt and sprinkle with a dash of olive oil.

Place in the hot air oven preheated to approx. 180 degrees.

Approx. Mix 4-5 heaped tablespoons of flour with the pepper mixture.

Turn / flour the salted fish fillets in the peppered flour.

Sear the fish fillets in a pan on both sides hot and briefly.

After about 8-10 minutes (depending on the thickness of the potato chips) take the potatoes out of the oven, trap lemon slices and the fish fillets on top.

Finally, decorate the fillet with the sliced ​​leek (as scales). Garnish with a carrot slicer.

Put the whole thing in the oven for another 5-10 minutes (depending on the thickness of the fish fillets).

Present the fish on the potato chips and decorate with fresh carrot slicers.