Breaded fish with boiled potatoes and cold dill sauce
Crisp breaded cod or saithe with boiled potatoes, a cold dill and lemon sauce and grated carrot – a school-canteen classic, only better.
- 35 minTime
- 31 minHands-on
- 4Portions
- ≈ 52 krper portion
- 630kcal per portion
Ingredients for 4 portions
- 600 gCod fillet, cod or saithe, in 4 pieces
- 3 ½ tbspPlain flour
- 1Egg
- 1 ½ dlBreadcrumbs, panko works well
- 2 tbspButter, for frying
- 2 tbspRapeseed oil, for frying
- to tasteSalt
- to tasteBlack pepper
- 2 dlSour cream, for the sauce
- 3 ½ tbspDill, finely chopped
- 1Lemon, zest, juice and wedges
On the side
- 1 kgPotato, waxy
- 4Carrots
Method
- Peel the potatoes and halve any large ones. Put them in a pan, cover with water, add salt and bring to the boil.
- Boil the potatoes until tender, about 20 minutes.
- Stir together the sour cream, dill, a little grated lemon zest and a squeeze of lemon juice. Season with salt and pepper and chill the sauce.
- Peel and coarsely grate the carrots and squeeze over a little lemon juice.
- Pat the fish dry with kitchen paper and season with salt and pepper. Set out three shallow bowls with flour, beaten egg and breadcrumbs. Coat the fish first in flour, then in egg and finally in breadcrumbs.
- Heat the butter and oil in a frying pan over medium heat. Fry the fish for 3–4 minutes per side until the crumb is golden and the fish has just turned white and flaky.
- Drain the potatoes. Serve the fish with the potatoes, dill sauce, grated carrot and lemon wedges.
The cost is estimated from Swedish grocery prices.
