Fish in Batter with Potatoes

1. 1 Pollock filletpack 600 g ≈ $5.50 180 g
2. 2 Wheat flour 40 g
3. 3 Eggspack 10 pcs ≈ $1.89 1 pcs
4. 4 Potatoes≈ $2.15 per kg 220 g
5. 5 Lemon≈ $4.65 per kg 15 g
6. 6 Sunflower oil 25 ml
7. 7 Dillpack 50 g ≈ $1.80 4 g
8. 8 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the potatoes⁴ and boil in salted water until tender, about 15–20 minutes; check with a knife and cool.

2. Make the batter: beat the egg, add the flour and salt, gradually pour in 60 ml of cold sparkling water until smooth.

3. Prepare the fish: salt the fish.

4. Dip the fish pieces in the batter: coat the fish with batter.

5. Fry: fry in a pan about 20 cm in diameter in oil over medium heat for 3 minutes per side, until golden.

6. Check doneness: watch the batter color and the fish's interior translucency; the batter should be golden and the fish white and firm.

7. Serve: serve the fish in batter with boiled potatoes⁴ and a lemon⁵ wedge.

8. If desired, serve with a lemon⁵ wedge and greens; you can prepare in advance.