Fried fish with bacon salad
easy
75 mins
75 mins
Ingredients
- 1 kg Potatoes (waxy)
- 75 g streaky smoked bacon
- 2 Onions
- 1/4 l clear consommé
- 7-10 Tbsp (Instant)
- 4 TABLESPOONS Herb Vinegar
- 1 TEASPOON medium hot mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/2 bunch flat parsley and
- 7-10 Tbsp Dill
- 600 g Cod fillet
- 7-10 Tbsp juice of 1/2 lemon
- 1 egg (size M )
- 1/8 l Beer
- 50 g Flour
- 1 kg grease for deep-frying
- 7-10 Tbsp Iron fissures
Directions
- 1
Wash the potatoes, bring to the boil covered with water and cook for 20 minutes. Dice bacon. Peel and finely dice onions. Leave the bacon out in a pan, fry the diced onions briefly. Add stock and vinegar and bring to the boil. Season to taste with mustard, salt and pepper.
- 2
Drain potatoes, rinse and peel them, let them cool down a bit and cut them into slices. Pour bacon-onion marinade over the potatoes. Wash parsley and dill, keep some for garnishing. Finely chop the rest. Fold the herbs into the salad and leave to soak for 1 hour. In the meantime, wash the fish, cut into 4 pieces and sprinkle with lemon juice. Separate the egg. Stir egg yolk, beer, flour and 1/2 teaspoon salt until smooth. Beat egg white until stiff and fold in. Heat the fat in the deep fryer to 180°C. Season fish with salt and pepper, dip into the batter and bake in hot fat until golden brown.
- 3
In the meantime, wash the fish, cut into 4 pieces and sprinkle with lemon juice. Separate the egg. Stir egg yolk, beer, flour and 1/2 teaspoon salt until smooth. Beat egg white until stiff and fold in. Heat the fat in the deep fryer to 180°C. Season fish with salt and pepper, dip into the batter and bake in hot fat until golden brown. Season potato salad again and arrange it on a plate with the fish. Garnish with the remaining parsley, dill and lemon wedges
- 4
Preparation time approx. 1 1/4 hours
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