Hamburger Fischschnitzel
Serves 4
750g coalfish, in filets à half each filet
1 ½ tsp salt
2 tsp paprika
½ white pepper
1 tsp stock powder
100g cheese, i.e. Cheddar
2 tomatoes, in slices
2 eggs
3 tblsp flour
100g butter
· Spice fish with paprika, salt and pepper and stock.
· Build a burger: spread cheese and tomatoes on one half of the filets and put the other half on top. à to stabilise the “burger”, pierce with toothpick.
· Wisk up the eggs and the flour. Add a little bit of water. à should be a smooth mix
· Heat butter in pan. But not to hot! Batter shouldn’t be dark before the fish is backed
· Coat fish with four-egg mix and fry immediately until gold brown.
Mimi’s Tip!: If you can and like, peel the tomatoes first!