Pollock in peanut crust

Ingredients for 4 servings:

• 4 fish fillets (pollock) approx. 200 g each
• 1 tbsp lemon juice
• Salt
• 100 g peanuts, unsalted
• 1 garlic clove(s)
• 1 pinch of cayenne pepper
• ½ tsp oregano
• ½ tsp thyme
• 2 eggs
• 4 tbsp oil
• Pepper, white
• e.g. lemon slices
• n. B. Dill, some stems of it

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

succeeds easily

Drizzle the pollock fillets with a little lemon juice and season all over with salt and pepper. Finely grind the peanuts and place them in a deep plate. Crush the garlic and mix. Season the mixture generously with cayenne pepper, oregano, thyme, salt, and pepper. Whisk the eggs in a second deep plate. Dip the fish fillets in the egg mixture, then coat them in the peanut mixture, pressing the coating firmly into the mixture. Heat the oil in a pan and fry the fish fillets for 6-8 minutes until golden brown, turning once. Arrange the fried fish pieces on plates and serve garnished with lemon slices and dill sprigs. Serve with a mixed salad and white wine.