Bacon Potato Salad with fried fish

Bacon Potato Salad with fried fish
Quantity Ingredient
500 g Potatoes
2 tbsp White wine vinegar
1 tsp Sugar
Pepper & Salt
1 Onions
0,125 l Broth
20 g Butter
50 g Streaky bacon
400 g Red perch fillet
30 g Wheat Flour Type 405
1 Eggs
4 tbsp Breadcrumbs flour
20 g Fat

For bacon potato salad with fried fish first boil pell potatoes. For the marinade season vinegar with sugar, pepper and salt. Finely dice and add the onions. Bring the stock to the boil and pour hot over the onions. Peel the potatoes, cut into slices and mix into the marinade. In a frying pan let out butter. Fry the diced bacon until crispy and add to the salad. Leave bacon potato salad to stand for at least 30 minutes. For the roast fish, rinse the red perch fillet and pat dry. Season with salt and pepper. Turn fried fish in flour, then in whisked egg and finally in breadcrumbs flour. Heat the fat in a pan. Fry the fish briefly on both sides. Reduce heat. Roast fish 5 minutes per side. Serve with bacon potato salad.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour

All data per serving:
552 kcal
53 g
37 g
24 g

(C)opyright by Marions Kochbuch