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Viennese fried fish

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Ingredients for 3 servings:

  • 600 g fish fillet(s) (lemon sole fillet)
  • Salt
  • lemon juice
  • 75 g breadcrumbs
  • 1 egg(s)
  • 2 tbsp milk
  • 4 tbsp flour
  • 1 package of clarified butter

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

copied from the Viennese fried chicken

Cut the lemon sole fillet into large pieces. Lightly salt and drizzle with a little lemon juice. Place the breadcrumbs, flour, and beaten egg on separate plates. Dip the fish first in the flour, then in the egg, and finally in the breadcrumbs. Fry in a large pan in plenty of clarified butter (over high heat) for about 5 minutes until golden brown on all sides. This dish is especially delicious with potato and cucumber salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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