4 servings

Main Ingredients:
800 g [1,75 lb] flounder fillets
1 l [2 pint] oil
For breading:
3 tablespoons flour
2 eggs
2 tablespoons water
3 tablespoons breadcrumbs

Accessories:
boiled potatoes
remoulade sauce *
salad w/ cucumber
deep fried parsley
lemon wedges

Approach

[1] Flip flounder fillets in flour, lightly beaten egg and water and finally in breadcrumbs. Shake off the excess. Place the fillets gently in the oil, which should be about 180° C / 355° F and fry them for 4-5 minutes. Turn the fillets gently once during cooking.

[2] Add the finished fried fillets on soaking kitchen paper. Fry the sprigs of parsley too. This only takes a few seconds. Place them onn soaking kitchen paper as well also on paper. Add the golden brown fillets on a hot serving plate and garnish with fried parsley and lemon wedges.

[3] Make the salad with cucumber cut into thin slices. Pour French dressing over. The salad is served together with boiled potatoes and remoulade sauce.

* Remoulade sauce

Main Ingredients:
200 g [7 oz] mayonnaise
2 tablespoons chopped gherkins
2 tablespoons chopped parsley
1 tablespoon capers
4 mashed anchovy fillets
2 tablespoons finely chopped onion
1 tablespoon cream
1 tablespoon cucumber brine
1 tsp salt
little white pepper

Stir mayonnaise, chopped gherkins, chopped parsley, capers, mashed anchovy fillets and minced onion well together. Thin the sauce with cream and gherkin brine. Season with salt and pepper.