Fried fish fillets


Tags: Meats & Fish

4 cod fillets, 150 grams / 6 oz. Each
2 lemons
salt and pepper
oil for deep-frying

(for added zest: 1 tbsp sambal, 1 clove garlic, 1 tsp curry powder)

Wash the fillets and pat them dry. Cut them in chunks. Sprinkle with salt and pepper and with the juice of one lemon. Put in a dish, cover with foil and set in the fridge to marinate for 30 minutes. (For added zest add sambal, curry and garlic in a mix to the fish and thus to the marinade).

Put the flour in a deep dish - or make a thick batter by adding milk to the flour - and drag or dip the fish pieces through the flour/batter. Make sure they are well coated. Deep fry the ‘lekkerbekjes’ until they are golden brown. Garnish with lemon slices or wedges and parsley, and a small bowl of mayonnaise for dipping.

Serve with your favourite rice dish and a fresh tomato salad or with French fries and coleslaw.