Serves 2
4 thick slices of bread
300 g haddock fillet
100 g breadcrumbs (rasp)
A handful of parmesan
1 egg
Parsley and/or coriander
1 lemon
Olive oil
Tartare sauce
1-2 tbsp. capers

Cut the fillet in two. Mix breadcrumbs (rasp) with parmesan, parsley, lemon zest and salt & pepper in a plate. And beat the egg.

Dip the fillet first in the egg, then in the breadcrumbs mix, and then fry on a hothot frying pan with 1 cm olive oil.

Fry the fillets only for 2-3 minutes. Remember to turn them. They need to be golden on both sides.

While the fillets are frying, mix tartare sauce, a squeeze of lemon, capers, and parsley – and spread a layer on the bread (maybe toasted), then the hot fish some fresh coriander and bread on top. You can choose to serve the sandwich lemon wedges and fries.

See movie

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