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Fried fish with tartar sauce

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11 July 2011
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Fish can be prepared in many ways. This juicy mixture of fish and tomato brings out the best carp flavor. Worth trying. Read more...
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Amounts for servings:
Difficulty:
Medium Medium Medium
Preparation time: 20 minutes
Cooking time: 20 minutes
Nutritional Information (one serving):
Calories
2425 cal
Omega 3
2692 mg
Omega 6
48683 mg
Vit. A
41778 IU
DV:836%
Vit. B9
185 mcg
DV:46%
Vit. C
103 mg
DV:171%
Vit. E
31 mg
DV:154%
Vit. K
82 mcg
DV:103%
Ca
319 mg
DV:32%
Fe
31 mg
DV:171%
Mg
288 mg
DV:72%
Cholesterol
195 mg
DV:65%
Recipe tips
You can use any kind of fish, I prefer cod.
1. Salt the fish fillets and let them dry. Mix the flour with the paprika and roll each fillet into the flour mixture, then fry in hot oil.

2. When done, keep warm.

3. Boil or steam the skinned potatoes.

4. Prepare the tartar sauce. Melt 200 g butter and add 1 spoon of flour, stir and add 200 ml of cold milk. Remove from the fire and add 1 spoon of oil, the juice of half of a lemon, mustard, 100 ml white wine, salt, pepper and sugar. If the sauce is not sour enough add wine vinegar. If it's too thick you can add cream, water or stock made of fish.

5. Serve about 200-250 g of fish fillets for each person, 2-3 boiled potatoes and tartar sauce.

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