Ingredients
For about 4 people
- 4 white fish fillets (such as cod, pollock or dorado)
- 100 g flour
- 1 egg
- 100 ml of milk
- 150 g panko or breadcrumbs
- 1 tsp paprika
- 1 tsp garlic powder
- 3 tbsp olive oil or butter for frying
- Optional: Lemon wedges when serving
- A bag of fries
- Oliehoorn French fries sauce
For the fennel salad:
- 2 fennel tubers, thinly sliced
- 1 small red onion, thinly sliced
- 1 apple (e.g. Granny Smith), thinly sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp white wine vinegar
- 1 tsp honey
- Optional: 1 handful of fresh dill
Here's how to make it
- Pat the fish fillets dry with paper towels.
- Season the fish fillets with salt, pepper, paprika and garlic powder and let it rest for a while.
- Put the flour in a shallow bowl.
- Beat the egg in another bowl and mix with the milk.
- Put the breadcrumbs in a third bowl.
- Pass each fish fillet through the flour, then through the egg mixture and finally through the breadcrumbs. Make sure the fish is well coated with a crispy coating.
- Heat olive oil or butter in a skillet over medium-high heat.
- Fry the fish fillets for about 3-4 minutes per side, until golden brown and crispy. The fish should be white and flaky inside.
Enjoy your meal!
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