John Myers
Ingredients for 3 servings:
- 1 large pollock fillet(s), approx. 800 g
- 1 egg(s)
- some flour
- Salt and pepper, black, from the mill
- 1 tbsp lemon oil
- some butter
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
Wash the pollock fillet. Place on kitchen paper and pat dry. Carefully remove the bones using fish bone tweezers. Divide the fillet into 3 to 4 pieces, depending on size. Season with salt and pepper and let stand for a few minutes. Heat the oil in a non-stick pan. Dust the fish pieces with flour and coat them in the beaten egg. Place skin-side down in the hot oil and fry for about 5 minutes. When the skin is golden brown, turn it over and continue frying briefly over medium heat. Finally, add a knob of butter and toss the fish in the butter. Turn off the heat and let the fish stand for about 5 minutes. We like to serve it with boiled potatoes and salad, which brings out the full flavor of the fish.
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