4 beautiful pieces of white fish
Small bunch of fresh dill
2 to 3 tbsp flour
pepper and salt
50 gr panko (Japanese bread crumbs)
Chips (French fries):
1 kg potatoes (flour)
1 tbsp olive oil
Quick Tartar Sauce:
1 teaspoon capers
6 tbsp mayonnaise
zest or ½ lemon
5 small pickles (cocktail pickles)
Baking tray with baking paper
Wash the potatoes and leave them in their skins. Cut into thick chips and boil them for 10 minutes in water or steam them for 25 minutes at 100 degrees. Meanwhile heat the oven to 220 degrees. Prepare the tartar sauce: Stir the lemon zest through the mayonnaise. Finely chop the gherkins and capers in a food processor and toss through the mayonnaise. Keep the sauce covered in the refrigerator.
Pat the potatoes dry and place them in a bowl. Add a tablespoon of olive oil and sprinkle with a generous pinch of sea salt. Divide the fries on a baking tray (preferably with holes in it and otherwise on baking paper). Bake the fries in the oven for 25 minutes. Shake or toss them halfway through.
Get started with the fish: prepare 3 deep plates. Put a little flour on the first plate, beat an egg in the second plate and finely chop the dill and mix with the panko and put on the third plate. Sprinkle the fish with a little lemon juice (reserve the rest of the lemon for garnish, if desired). Sprinkle the fish with a little salt and dip first in the flour, then the egg and finally the panko.
Place the pieces of breaded fish on a piece of baking paper and bake again with the chips for 15 minutes until the fish is nicely cooked. Place the chips and fish on a plate and garnish with some lemon wedges, if desired. Serve with the fresh tartar sauce and a salad or baked vegetables.
Source: Leukerecepten by leukerecepten-nl.
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