Roasted Potatoes with Zander


Roasted Potatoes with Zander

Ready in: 1 hour
Yield: 4 servings

For the Roasted Potatoes:

2.2 lb (1 kg) potatoes
4 tablespoons sunflower oil
2 tablespoons all-purpose flour
1-2 teaspoons seasonings to your taste (chili powder, curry powder ect.)
salt
freshly ground pepper

1. Preheat the oven to 390 °F (200 °C). Lay a baking tin with baking paper.

2. Wash and brush the potatoes thoroughly. Cut the potatoes into smaller pieces. Place them in a large bowl and cover with ice cold water. Let them stand for 15 minutes.

3. Drain the potatoes, then, pat them dry with kitchen paper. Transfer the potatoes to a large bowl. Sprinkle over with the salt and pepper. Add the sunflower oil, seasonings and flour. Use your hands to mix everything together.

4. Spread the potatoes evenly on the prepared baking tin. Bake in the oven until golden brown and crispy, about 20-25 minutes.

Per serving:

Energy: 329 kcal / 1378 kJ
Fat: 12,7 g
Carbohydrates: 44,5 g
of which sugars: 2 g
Protein: 5,6 g
Fibre: 5,5 g

For the Zander Fillets:
15,9 oz (450 g) zander fillets
3 1/2 oz (100 g) all purpose flour
3 1/2 oz (100 g) white breadcrumbs
1 egg
1 lemon
sunflower oil (for frying)
salt
freshly ground pepper

1. Rinse the zander fillets with cold water. Pat them dry with kitchen paper. Sprinkle with salt and pepper from both sides. With a sharp knife, halve them. 

2. Thoroughly wash the lemon and cut in slices. In a bowl, whisk the egg with 2-3 tablespoons of water until foamy. 

3. Coat the zander fillets in flour from all sides, shaking off any excess. Dip the fillets into the egg mixture. Coat on both sides with the bread crumbs, patting with your fingers to help them stick. Shake off any excess.

3. Heat 2-3 tablespoons sunflower oil in a large non-stick frying pan over medium heat. Put the zander fillets into the pan and cook until golden brown, about 3-4 minutes on each side. Cook in batches, if necessary.

4. Serve with roasted potatoes, lemon wedges and fresh vegetables on the side.

Per serving:

Energy: 216 kcal / 902 kJ
Fat: 9 g
Carbohydrates: 11,4 g
of which sugars: 1,1 g
Protein: 20,9 g
Fibre: 0,4 g


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