Serves 4
Preparation time: 5-10 min
Cooking time: 10 min
4 x 200 g kabeljou fillets
juice of 1 lemon
salt
100 ml cake flour
oil for shallow-frying
baby potatoes
butter and parsley
lemon wedges
extra parsley to garnish
Season the fish with lemon juice and salt. Dip each fillet in the flour and shake off the excess.
Heat the oil in a pan and fry the fish until golden on the outside and still juicy inside.
Toss the baby potatoes in butter and parsley.
Serve the fish with the potatoes and lemon wedges and garnish with the extra parsley.