Breaded Fish with Potato Salad

Make the potatoes, peel, cool and cut into slices. Peel, seed and dice the tomatoes, peel the cucumber and cut into slices, the sour cucumbers as well.

Mix the mustard with the egg yolk (cooled if possible), add a little juice of one lemon and add the sunflower oil or other vegetable oil slowly while stirring. Season the mayo and mix with potatoes, tomatoes and cucumber.

Cut the fish fillets into pieces, season with salt and pepper, turn them in flour to the other side and gently tap the flour again. Later on, pass them through the beaten egg and turn them in the breadcrumbs on the other side. Fry the fish pieces in a frying pan with clarified butter until golden brown.

Serve the fish with potato salad.

By the way, did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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