Broasted Fish with Sautéed Potatoes

Zaid KhouryKüchenchef

Zutaten

• 3 fish fillets, large
  3 fillet
• 3 tablespoons of sumac sauce or tamarind
  3 tablespoon
• 3 tablespoons of lemon juice
  3 tablespoon
• 3 tablespoons of olive oil
  3 tablespoon
• A pinch of spices: cumin, cinnamon, ground ginger, sumac, mixed spices
  0
• Salt to taste
  0
• 1 cup of white flour or wheat
  1 cup
• 2 beaten eggs, with 3 tablespoons of soy sauce and a pinch of salt.
  2 egg
• 1 cup of breadcrumbs or crushed crackers
  1 cup
• 2 large potatoes
  2 potato
• 3 tablespoons of ketchup
  3 tablespoon
• A pinch of spices: salt, black pepper, garlic powder, onion powder
  0
• 1 teaspoon of red chili
  1 teaspoon
• 1/4 cup of skim milk
  0.3 cup
• 2 tablespoons of cream cheese
  2 tablespoon
• 2 tablespoons of butter
  2 tablespoon

Schritte

1. 1

   Clean the fish fillets and cut them into rectangles the size of your palm. Add all the fish ingredients and marinate, then leave in the refrigerator for an hour.

   Benötigte Werkzeuge:

   🍳

   Bowl

   Messer

   30 Min
2. 2

   Remove the fish from the refrigerator, and coat each piece first in flour, then in egg, and finally in breadcrumbs.

   10 Min
3. 3

   In a frying pan over heat, heat the oil, then place the fish pieces in the hot oil over medium heat until golden brown on both sides and serve.

   Benötigte Werkzeuge:

   Bratpfanne

   10 Min
4. 4

   For the potatoes, peel the potatoes and cut them into large squares, wash them, and boil them in water with salt.

   Benötigte Werkzeuge:

   Messer

   🍳

   Bowl

   10 Min
5. 5

   Drain the potatoes and while they are hot, add all the sautéed potato ingredients and mix well until it becomes a pinkish dough. Serve alongside the broasted fish.

   10 Min

Nährwertangaben

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags