Sprinkle fish fillets with juice of one lemon.
Mix egg in a plate, season with salt, pepper and curry powder.
Place bread crumbs in one plate, shredded carrots in another.
Turn the fish fillets in the egg on the other side, then coat them in the carrot crumbs and finally in the breadcrumbs, fry them in hot oil until crispy brown all over.
Mass: 4
Tip: Do you know purple carrots? This is an old, very aromatic variety – why not use it for a change!
Related Recipes:
Marinated Red SnapperThis dish from the Caribbean has its origin in the Spanish method of pickling fish and meat. 1. 1. cut the...
Fish Fillet Alla PuttanescaDry the fish fillet with kitchen towel, put in the refrigerator until use. Cut the olive flesh in pieces from...
White Fish Fried in Bacon Coat – * – Jo(*) with lemon mayonnaise and asparagus spears. Preheat the stove to 200 °C. Season the fish fillets with...
Fish Fillet RoastRinse the fish fillet under cold running water, dry with household paper, then place in a large baking dish or...
Hot Boiled Fish AllsortsPrepare a fish stock from the bones and heads of the fish, as well as from the shells resulting from cleaning...
Doris Katharina Hessler – Pike Perch in Bacon CoatCarefully debone pike-perch fillets with tweezers and brush with olive oil. Coarsely chop the lovage leaves...
Fish in Apple Bed with Curry HoodFor the fish in an apple bed with a curry topping, peel the potatoes and boil them in salted water until not...
Normandy Fish SoupFor the fish boullion, gut roach, bream and barbel, scale and rinse under cold water. Put them in a saucepan...
Fried Fish Fritters – Tod Mun Pla and Cucumber AjaadPerhaps your new favorite bean dish: Whisk flour, eggs, fish fillet, fish sauce and curry paste in a food...
Curd Dumplings on Blood OrangesFor the curd dumplings on blood oranges, beat the butter with the powdered sugar until creamy. Beat with the...