Pollak in peanut breading with breaded bread slice

Ingredients for 1 servings:

• 150 g pollack fillet(s) (pollack – light pollock)
• ½ tsp fish seasoning
• 2 dashes lime juice
• 1 tbsp butter
• 25 g peanuts
• 1 tbsp breadcrumbs
• n. B. Salt and pepper, black, from the mill
• ½ tsp ground Szechuan pepper
• 1 pinch(s) sweet paprika powder
• 1 tbsp wheat flour
• 1 m.-sized egg(s)
• 1 slice(s) of bread

Instructions

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

Rinse the pollock fillet, pat dry, and cut in half lengthwise. Season with fish seasoning salt and drizzle with lime juice. For the breading, finely grind the peanuts, breadcrumbs, and spices in a food processor. Place the breading, flour, and egg in a deep plate, then whisk the egg. Coat the fish fillets first in flour, then in the egg, and finally in the breading mixture, pressing the breading down lightly. Heat butter in a pan and fry the fish, turning occasionally, until the breading is crispy brown. Remove from the pan, drain the fat on a piece of kitchen paper, and keep warm. Mix the remaining breading mixture with the remaining egg. Spread the mixture on a slice of bread and fry in the pan on both sides. Arrange both on plates and serve.