Crispy fish with potato salad

Name: Crispy fish with potato salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Potatoes; 4 Eggs; 4 small gherkins (glass); 4 TABLESPOONS Gherkin stock; 10 TABLESPOONS Remoulade; 1-2 TEASPOONS Mustard; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Cornflakes; 700 g Fish fillet (e.g. pollack); 5 TABLESPOONS Flour; 6 TABLESPOONS clarified butter; 1 large freezer bag

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

Cornflakes make the breading especially crisp. A remoulade serves as a dip and refines the dressing of the salad

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Potatoes
4 Eggs
4 small gherkins (glass)
4 TABLESPOONS Gherkin stock
10 TABLESPOONS Remoulade
1-2 TEASPOONS Mustard
2 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Cornflakes
700 g Fish fillet (e.g. pollack)
5 TABLESPOONS Flour
6 TABLESPOONS clarified butter
1 large freezer bag

Directions

1
For the salad, wash the potatoes and cook in water for about 20 minutes. In the meantime, boil 2 eggs hard. Drain potatoes and eggs, rinse and peel. Cut potatoes into slices and let them cool down.
2
Cut the gherkins into slices. Mix 6 tbsp. remoulade, mustard, vinegar and gherkin stock. Season to taste with salt and pepper. Dice eggs. Mix all salad ingredients.
3
For the fish, put cornflakes in a freezer bag. Seal the bag well. Finely crumble the cornflakes with a pastry roll. Wash the fish, dab dry and cut into approx. 3 cm wide strips. Season with salt and pepper. Whisk 2 eggs in a deep plate. Turn the fish one after the other in flour, egg and cornflakes.
4
Heat clarified butter in a frying pan. Fry the fish in it in portions on each side for about 3 minutes until crispy. Serve with the rest of the remoulade.