Preparation
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1Allow the fish fillet to thaw and use a sharp knife to cut it into strips approx. 2 cm wide. Place flour on a deep plate. Mix eggs, lemon juice, ½ teaspoon salt and pepper in a deep plate. Wash and clean the carrots and zucchini and grate them into fine and coarse graters. In another deep plate, mix the grated vegetables with Echte Kölln Kernige, starch, dill and remaining salt.
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2Dip the fish fillet strips one after the other in flour, egg and the crunchy breading. Press the breading down a little. Heat Biskin® in a pan and fry the fish fingers until crispy on all sides, about 8-10 minutes. Makes approx. 12 pieces.
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3Fried potato slices or boiled potatoes go wonderfully with the fish fingers. With this crunchy breading you can also prepare crispy and colorful vegetable slices.
Ingredients
Serving(s)
1
Ingredients for 4 servings:
400 G
Pollock fillet
50 G
Flour
2
Eggs
1 TL
lemon juice
1,5 TL
Salt
1 prize
pepper
140 G
carrot
140 G
zucchini
140 G
Regular Rolled Kölln Oat Flakes
1 EL
Strength
2 TL
dill
Something
Biskin® vegetable oil for frying
