Fried Fish with Tartar Sauce and Coleslaw
Ingredients
- For the coleslaw
- Green cabbage
- Red cabbage
- carrots
- salt
- For the dressing
- Yogurt (0.1% fat)
- sunflower oil
- Mustard
- sugar
- Tabasco sauce
- Vinegar
- For the tartar sauce
- 1 egg
- ½ onion
- 2 tsps Caper
- 2 Anchovy fillet
- 1 Pickled cucumber
- 2 sprigs parsley
- 125 grams Mayonnaise
- salt
- freshly ground peppers
- For the fish
- 450 grams fish fillets (wolffish)
- lemon juice
- salt
- 2 eggs
- 200 grams Pastry flour
- 1 pinch salt
- 250 milliliters white wine
- 2 tsps vegetable oil
- Frying oil (or butter)
Preparation steps
For the coleslaw: Cut the cabbage into fine strips. Peel and grate the carrots. Season the vegetables with salt. Mix with a potato masher and set aside.
For the dressing: Combine all ingredients and season with salt and pepper to taste. Stir the dressing into the slaw.
For the tartar sauce: Hard-boil the egg, cool, peel and finely dice. Peel the onion and chop finely. Chop finely the capers, pickled cucumber, anchovies and parsley. Mix all ingredients with the mayonnaise and season with salt and pepper.
For the fish: In a large pan, pour in enough frying oil so the fish will be covered when added.
Divide the fillets and sprinkle with lemon juice.
Separate the eggs and beat the egg whites until stiff.
Mix the flour with salt and white wine until smooth, stir in the egg yolks and the vegetable oil and add the egg whites.
Season the pieces of fish with salt and then dip into the batter, drain and fry in hot oil until golden brown. Serve with coleslaw and tartar sauce.
