Marinated plaice fillet in peanut breading à la Didi

Ingredients for 2 servings:

• 250 g plaice fillet(s)
• 1 lime(s)
• 35 g ginger
• 1 tsp salt
• 1 tsp pepper
• 50 g peanuts, spicy
• 50 g breadcrumbs
• 2 tbsp wheat flour
• 1 m.-sized egg(s)
• 1 tbsp sunflower oil
• 20 g butter

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 20 minutes

Defrost the plaice fillet if necessary, rinse, and pat dry. Peel and finely grate the ginger. Grate the zest of the lime and add it to the pan. Squeeze the lime juice and mix in the juice. Mix to a paste and coat the plaice fillet on both sides. Wrap the coated fillet tightly in a freezer bag, pressing out as much air as possible. Place the freezer bag in the refrigerator for at least one hour. Finely grind the peanuts and mix with the breadcrumbs. Create a breading grid using wheat flour, beaten egg, and peanut mixture. Scrape the marinade off the plaice fillet. Divide the fillet into portions and season with salt and pepper. Coat the fillet pieces first in flour, then in the beaten egg, and finally in the breadcrumb-peanut mixture. Heat a pan with the oil and butter and fry the fillet pieces until golden brown on both sides. Arrange and serve.