Fried catfish with onion and potato salad

Ingredients for 4 servings:

• 4 catfish fillets, approx. 125 g each
• 1 lime(s), juice
• n. B. Sea salt and pepper, mixed, from the mill
• 100 g butter
• 900 g potatoes
• 1 large onion(s)
• 250 ml vegetable stock
• 8 tbsp sunflower oil
• 50 ml herbal vinegar (rosemary vinegar)
• 4 tsp chives, freeze-dried
• 4 tsp parsley, freeze-dried

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours

Rinse the catfish fillets under running water and then pat dry. Drizzle the fillets with a little lime juice and season with salt and pepper. Marinate the seasoned catfish fillets in the refrigerator for about 2 hours. In the meantime, prepare the potato salad. Boil the potatoes with their skins on over medium heat for about 25-30 minutes. Once cooled, peel the potatoes and then slice them. Peel and finely dice the onion, and sauté it in a pan with 4 tablespoons of vinegar and 4 tablespoons of oil until translucent. Combine the vegetable stock with the onions and heat. Stir in the mustard and season generously with vinegar, pepper, and salt. Pour the still-warm stock over the potato slices, mix well, and let it marinate for about 1 hour. Adjust seasoning if desired and stir in the remaining oil. Mix the chives and parsley with the potatoes. Heat the butter in a pan and fry the catfish fillets for about 3-4 minutes on each side until golden brown. Arrange the fillets on a warm plate with the potato salad and serve.