John Myers
Pollack Fillet with Fried Potatoes
The perfect pollack fillet with fried potatoes recipe with a picture and simple step-by-step instructions.
For the fried potatoes:
- Lemon juice
- Salt
- Flour
- 1 Beaten egg
- 2 tablespoon Breadcrumbs
- 1 tablespoon Roasted onions
- 2 tablespoon Good olive oil
- 1 small quartered Fresh onion
- 2 tablespoon Good olive oil
- 4 size Jacket potatoes from the previous day
- 2 small Diced onions
- 2 Discs Diced Bacon
- Salt and pepper
- 1 Cuffs Chive rolls
- Rinse the fillets in cold water, pat dry again, drizzle with lemon juice and season lightly with salt. Mix the breadcrumbs with the fried onions in a hand blender. Flour the fish and shake off the excess flour greenish again, then pull through the egg and bread with the crumbly onion mix.
- Fry golden brown all over in the heated oil over medium heat and let the quartered raw onion simmer on the side (it prevents the papade from getting too dark during frying).
- In addition, prepare the fried potatoes in a second pan. To do this, cut the peeled potatoes into slices, chop the onions (dice or slice) and the bacon as well – cut the chives into rolls.
- Heat the oil in the pan and add the potato slices, sprinkle onions and bacon and season everything with salt and pepper. Instead of pepper and salt, I like to use the Baden “Brägili-Gwirz”, which I have known for over 30 years and which I buy again and again at the herb stand near Freiburg Cathedral or have it sent directly from the Burkheim herb farm … I am one too Custom Animal!
- Back to my kitchen: fry the seasoned potatoes (turning them occasionally) until the desired brown color is achieved. Arrange with the fish on plates and serve sprinkled with chives. A serving of cream savoy cabbage is ideal as a side dish, which compliments the dish pleasantly and rounds off the taste.
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