Fish in Breadcrumbs with Potato Salad
Ingredients
- For the fish fillet
- 4 Wolf fish fillets (or other fish fillets)
- Pastry flour
- 1 egg
- breadcrumbs
- salt
- For the potato salad
- 400 grams waxy potatoes
- 1 large onion
- 1 chili pepper
- 100 milliliters Beef broth (in a jar)
- salt
- peppers
- 2 Tbsps Vinegar
- 3 Tbsps vegetable oil
- 1 lemon
- 50 grams lean Bacon
- 3 Pickled cucumbers
- ¼ bunch Chives
- Also
- Frying oil
- Cherry tomatoes (for serving)
- parsley
Preparation steps
For the fish fillets, rinse the fish fillets and pat dry. Dip in beaten egg and then roll in the breadcrumbs. Press on the breadcrumbs well and place in the refrigerator.
For the potato salad, boil the potatoes in a little salted water for about 35 minutes. Then let cool and peel. Peel the onion and finely chop. Cut the potatoes into slices. Rinse the chile, remove seeds and cut into very small cubes. Season the hot broth with salt and pepper. pour in the potatoes, mix everything and leave for at least 15 minutes. Cook the bacon in a dry hot pan. Cut the pickles into small cubes mix both together. Rinse the chives, shake dry and cut into rolls, then sprinkle in.
Cut the lemon into slices and garnish.
Heat the frying oil and cook the fish fillets until golden brown. Drain on paper towels and serve garnished with cherry tomatoes and parsley.
