Cooking time: 12minutes
- 200g Hake fillet
- 5ml Lemon juice
- 60ml flour
- 1 Egg, lightly beaten
- 75g Bread crumbs
- Salt and pepper for taste
Prepare three containers to crumb the fish in, sprinkle lemon juice over the fish in the meantime for a rich taste.
Put flour in the first container, beat the egg in the second container and put bread crumbs in the third one. Pat the fillet to dry from the lemon juice and season with salt and pepper.
Roll the fillet in the flour and gently tap off the excess flour, dip in the beaten eggs and allow the excess egg content to drip off and finally cover the fish in the bread crumbs. Press it down gently to allow a good amount of crumbs to stick.
Fry until golden and crispy.
Serve with baked potatoes and/or green salad.