Fried fish with lemon sauce

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
3 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 750 g waxy potatoes
  • 7-10 Tbsp Salt
  • 4 Tomatoes
  • 1 pickled cucumber
  • 1 medium onion
  • 1/8 l clear broth (instant)
  • 4 TABLESPOONS Vinegar
  • 7-10 Tbsp white pepper
  • 600 g Cod fillet
  • 3-4 Tbsp Lemon juice
  • 1 Egg
  • 4 TABLESPOONS Flour for turning
  • 3 TABLESPOONS Oil
  • 150 g ripened cream
  • 1 pinch Sugar
  • 1/2 bunch Chives
  • 7-10 Tbsp Lemon and salad leaves for
  • 7-10 Tbsp Garnish

Directions

  1. 1

    Wash the potatoes and cook in boiling salted water for about 20 minutes. Quench potatoes, peel them, let them cool down and cut them into slices. Wash tomatoes and cucumber and cut into slices. Peel and chop onion. Bring the stock with vinegar and onion to the boil, season well with salt and pepper.

  2. 2

    Pour over the potatoes, let it stand for 10 minutes. Fold in cucumber and tomatoes. Wash the fish, cut into portions. Sprinkle with 2 teaspoons of lemon juice and salt. Beat the egg. Turn fish first in flour, then in the egg. Fry in hot oil on both sides for 4-5 minutes. Season sour cream with remaining lemon juice, salt and pepper. Wash the chives, cut them into small rolls and sprinkle them on top.

  3. 3

    Turn fish first in flour, then in the egg. Fry in hot oil on both sides for 4-5 minutes. Season sour cream with remaining lemon juice, salt and pepper. Wash the chives, cut them into small rolls and sprinkle them on top. Arrange fish with lemon and salad leaves. Add sour cream and potato salad

Categories & Tags

MiscellaneousexoticheartyFish