Panko breaded fish with tartar sauce and boiled new potatoes

DESCRIPTION

Panko breaded fish with tartar sauce and boiled new potatoes! One of the most traditional dishes in Swedish schools, and also one of my favorites (usually not served with new potatoes, but if you make this dish when it’s available it's kind of mandatory).

Here's what you need and how you do my version!

INGREDIENTS (5 persons)

Panko breaded fish

• 500 g white fish fillets, e.g. Cod

• 0.5 dl sugar

• 0.5 dl salt

• 0.5-1 dl flour

• 1 egg

• 1 dl panko bread crumbs

Tartar sauce

• 2 dl mayonnaise

• 1 dl sour cream (40% fat)/crème fraiche

• 1 dl pickles

• 0.5 small lemon

• 1 tsp of curry powder (optional)

Other

• 1 kg new potatoes

• Salt, pepper, chervil for garnish

• The other half of the lemon

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INSTRUCTIONS

1. Sauce: finely chop the pickles, combine them with the curry (optional), mayo, crème fraiche and the juice and zest from half a lemon. Season with salt and pepper, taste and adjust with more lemon and/or salt if necessary. Set aside.

2. Fish: combine the salt and sugar mixture, sprinkle the fish generously. Put in the fridge for 20 min, then rinse under cold water and pat very dry with some kitchen paper.

3. Prepare thee bowls with flour, beaten egg and the panko breadcrumbs. Season all three with some salt and pepper. Pat the fish dry again and dip it in flour, egg then finally panko. Add more flour, egg and panko of it's not enough to cover all fillets. Allow to dry for a few minutes before frying so that the coating sticks.

4. Fry the fish in generous amounts of butter until golden crisp.

5. Boil new potatoes in salted water.

6. Serve the crispy fish with the potatoes, lots of tartar sauce, a wedge of lemon and top with some cress!

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