Fried fish fillet with mustard sauce and fried potatoes recipe

Fried Fish Fillet with Mustard Sauce and Fried Potatoes recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of a dish.

Recipe intro

Looking for a delicious and easy seafood dish? Look no further than this mouthwatering recipe for fried fish fillet with mustard sauce and fried potatoes. Crispy and golden fish fillets are paired with a tangy and creamy mustard sauce, adding a burst of flavor to every bite. Serve it alongside perfectly fried potatoes for a complete and satisfying meal. With just a few simple ingredients and straightforward steps, this recipe is sure to become a family favorite.

Keywords: fried fish fillet, mustard sauce, fried potatoes, crispy, tangy

Fried fish fillet with mustard sauce and fried potatoes recipe details

Fried fish fillet with mustard sauce and fried potatoes recipe, recipe Rating: 4.8
Number of votes:136 

Ingredients

750 g	potatoes, peeled and sliced
1 bunch(es)	spring onions, sliced
1	egg
500 g	firm white fish, fillets, cut in 3cm cubes
50 g	bacon, sliced
125 g	single cream
4 tbsp	oil
4 tbsp	flour
	salt and freshly ground black pepper
350 ml	vegetable stock
3 tbsp	mustard

Instructions

In a pan, heat half of the oil. Add the potatoes, cover and cook over low heat for 10 minutes, turning occasionally.

Break the egg into a soup plate, add 1 tablespoon of water and whisk slightly with a fork. Season with salt and pepper. In another plate fill some flour. Turn the fish cubes first in the flour and then in the egg mixture.

In a pan, heat the remaining oil. Add the fish and fry until golden and crispy all around. Take from the heat and keep warm.

Fry the bacon until crispy. Add the onions and cook stirring for a minute. Dust with 1 tablespoon of the flour and cook stirring until pale yellow. Pour in the stock and the cream and bring to a boil, stirring constantly. Reduce the heat and simmer for 10 minutes. Season to taste with mustard.

Remove the lid from the pan and cook the potatoes until tender and golden, turning occasionally. Season with salt and pepper.

Serve the fish with the potatoes and the sauce.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a