Fried fish with potato salad
easy
60 mins
60 mins
Ingredients
- 750 g Potatoes
- 7-10 Tbsp Salt
- 1/4 l clear broth (instant)
- 5 TABLESPOONS White wine vinegar
- 1 collar Radishes
- 1 Cucumber
- 4 Tomatoes
- 7-10 Tbsp Pepper
- 4 Cod fillets (approx. 150 g each)
- 3 TABLESPOONS Lemon juice
- 3 TABLESPOONS Flour
- 2 TABLESPOONS Oil
- 1/2 bunch Chervil
- 7-10 Tbsp Lemon slices and dill
Directions
- 1
Wash the potatoes and cook in salted water for about 20 minutes. Then drain, rinse with cold water and peel. Cut the potatoes into slices and put them into a large bowl. Bring stock and vinegar to the boil and pour over the potatoes. Mix the potatoes loosely with it. Clean and wash the vegetables.
- 2
Cut radish and cucumber into slices, tomatoes into slices. Mix the vegetables with the potatoes and season with pepper. Cover the lettuce and let it stand for about 20 minutes. In the meantime, wash fish fillets, dab dry and sprinkle with lemon juice. Leave to stand briefly. Season fish with salt and turn in flour. Heat oil in a coated pan. Fry the fillets for about 3 minutes on each side. Wash the chervil, dab dry and remove the leaves. Fold the chervil into the potato salad. Season the salad to taste again if necessary.
- 3
Season fish with salt and turn in flour. Heat oil in a coated pan. Fry the fillets for about 3 minutes on each side. Wash the chervil, dab dry and remove the leaves. Fold the chervil into the potato salad. Season the salad to taste again if necessary. Arrange fish fillets and potato salad on plates. Serve garnished with lemon slices and dill flags
- 4
Per portion 1380 kJ/ 330 kcal
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