Stuffed fried fish with lukewarm potato salad

Ingredients

Directions

1. 1

   For the salad, wash the potatoes and cook for about 20 minutes. Drain, peel and let cool a little. Peel and finely chop the onions. Fry bacon in hot oil until crispy, remove. Steam onions in bacon fat until translucent, sprinkle with sugar.

2. 2

   Stir in vinegar, 200 ml water and stock, bring to the boil. Season with salt, pepper and 2 tablespoons of mustard. Cut potatoes into slices and mix with the hot vinaigrette. Set aside covered.

3. 3

   For the fried fish, finely dice the cucumber and mix with 2 tablespoons of mustard. Crumble half of the crispy bacon finely and stir in. Wash the fish, dab dry and cut into pieces of about 5 cm. Cut a pocket into each piece and fill with seasoning mustard.

4. 4

   Possibly plugged in.

5. 5

   Separate the egg. Mix flour, egg yolk and beer. Season with salt and pepper. Beat egg white until stiff and fold in. Heat frying oil in a high pot or deep fryer to approx. 160 °C. Pull the fish through the dough one after the other and fry them in the hot oil for approx. 4 minutes until crispy, turning at the same time.

6. 6

   Drain on kitchen paper.

7. 7

   Wash the chives, cut into small rolls and mix into the potato salad. Season to taste with salt and pepper. Arrange everything. Sprinkle potato salad with the rest of crispy bacon.