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🍽️ Crispy Fish in Cornflake Breading with Remoulade

1040 kcal · 30 min · 4 servings

Ingredients

• 2 eggs
• 2 egg yolks
• 1 tbsp medium-hot mustard
• 0.25 l sunflower oil
• 4 tbsp white wine vinegar
• 4 tbsp crème fraîche
• 0.5 bunch mixed herbs (chervil, dill, chives, cress, parsley)
• 1 tbsp capers
• 1 small, peeled onion
• 2 small gherkins
• 2 anchovy fillets
• salt
• pepper (from the mill)
• 2 eggs
• 10 tbsp cornflakes
• 4 white fish fillets (kitchen-ready, e.g. cod, rockfish)
• 2 tbsp flour
• 4 tbsp vegetable oil (for frying)
• dill tips (for garnishing)

Instructions

1. 1. Boil the eggs hard in a pot of water.
2. 2. Shock the boiled eggs immediately with cold water to make them easier to peel.
3. 3. Let the eggs cool down completely.
4. 4. Peel the cooled eggs.
5. 5. Cut the peeled eggs in half.
6. 6. Carefully remove the yolks and place them in a small bowl.
7. 7. Add the raw yolks and the mustard to the cooked yolks in the bowl.
8. 8. Mix the yolks and mustard vigorously with a fork.
9. 9. Let the oil flow into the mixture slowly and drop by drop.
10. 10. Stir constantly with a whisk until the sauce becomes creamy.
11. 11. Gently fold in the vinegar and crème fraîche into the sauce.
12. 12. Wash the fresh herbs under running water.
13. 13. Pat the herbs dry with a kitchen towel.
14. 14. Finely chop the herbs.
15. 15. Cut the capers, onion, and gherkins into very fine cubes.
16. 16. Rinse the anchovy fillets under running water to rinse them off.
17. 17. Cut the anchovy fillets into small pieces.
18. 18. Finely chop the remaining egg white.
19. 19. Mix the chopped egg white, capers, onions, gherkins, and anchovies with the remoulade.
20. 20. Finally season the remoulade to taste with salt and pepper.
21. 21. Whisk the eggs for the breading in a separate bowl.
22. 22. Put the cornflakes into a sealable bag.
23. 23. Crush the cornflakes in the bag with your hands.
24. 24. Rinse the fish fillets under running water.
25. 25. Pat the fish fillets dry with kitchen paper.
26. 26. Drizzle the fish with lemon juice.
27. 27. Season the fish with salt and pepper.
28. 28. Coat the fish fillets briefly in the flour so they are lightly covered.
29. 29. Dip the floured fish fillets into the whisked eggs.
30. 30. Then coat the fish fillets in the cornflake crumbs.
31. 31. Heat the cooking fat in a large frying pan.
32. 32. Fry the breaded fish fillets in the pan until golden brown on both sides.
33. 33. Place the finished fish on kitchen paper to absorb excess fat.
34. 34. Warm up the serving plates.
35. 35. Arrange the fish on the pre-warmed plates.
36. 36. Serve the remoulade as a side dish.
37. 37. Garnish the dish with fresh dill tips.
38. 38. Serve the fish hot immediately.

Nutrition per serving

• kcal: 1040
• Protein: 42 g · Fett/Fat: 85 g · Carbs: 29 g