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!