John Myers
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Floured Pepper Codfish with Leek Scales on Lemon Potato Chips
The perfect floured pepper codfish with leek scales on lemon potato chips recipe with a picture and simple step-by-step instructions.
The pepper mix
- 3 piece Carrots
- 1 piece Leek
- Salt
- 5 tbsp Flour
- 1 Pc. Lemons untreated
- Oil
- 0,5 tbsp Cayenne pepper
- 0,5 tbsp Sweet paprika powder
- 0,5 tbsp Black pepper
The potato chips
- 4 piece Potatoes
- Salt
- 1 shot Olive oil
- 2 Pc. Clove of garlic
Dishes history
- 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.
Potato Chips
- 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.
The floured pepperfish
- 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.
Final preparation
- 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).
Serving suggestion
- Present the fish on the potato chips and decorate with fresh carrot slicers.
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