Fish roll with fried fish

Fish roll with fried fish

For fish rolls with fried fish it is best to use a firm fish like redfish fillet or saithe fillet. The fish rolls with fried fish taste particularly good when they are prepared with fresh fish from the fish merchant and served warm. It is important to check the fish before preparation and to remove any remaining bones with a herringbone tong. Rinse redfish fillet briefly and dry on kitchen paper. Season the fish with pepper and salt and turn in sufficient flour. Knock off the excess flour. For the calculation of the calories I have calculated only the actually used flour. Heat the clarified butter in a pan and fry the fish on both sides in a few minutes until light golden brown, as shown in the picture above. Meanwhile, cut an onion into fine rings, add to the pan and fry. Cut the grain bread rolls, coat the lower halves with remoulade and place one leaf of Lollo bionda each on top. Fish roll with fried fish and spread the onions over it. Place the upper halves on the fish rolls with fried fish and serve immediately.

Servings: 2, Difficulty: 
Preparation time: 15 minutes, Total duration: 15 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
659 kcal
54 g
26 g
40 g

(C)opyright by Marions Kochbuch