Herbed breaded clipfish

It doesn't take much to make a good dinner. In this recipe, you toss clipfish in a mixture of thyme and parsley, fry it in butter, and serve it with boiled potatoes.

20 min

4 servings

Specie:

Ling

Product used:

Ingredients

600 g clipfish, soaked and cleaned
1 fennel bulb
2 shallots
1 dl fresh thyme
1 dl fresh curly parsley
1 egg
Butter

Serve with

potatoes

Directions

Cut the clipfish into serving pieces and pat them dry with paper towels.
Cut the fennel and shallots into thin strips.
Finely chop the parsley and thyme, and mix together.
Whisk the egg and dip the clipfish pieces first in the egg, then in the herb mixture.
Fry the pieces in a frying pan with butter for about 3 minutes on each side.
Add the fennel and shallots to the pan with the fish during the last few minutes of cooking.

Serve the clipfish with fried fennel and shallots, and boiled potatoes.