Fried Fish Fillets With Potatoes And Bechamel Recipe

Name: Fried Fish Fillets With Potatoes And Bechamel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb potatoes, peeled, sliced; 2 cups vegetable stock; 1 cup all-purpose flour; 1 None egg yolk; 1/2 cup lager; 1 oz smoked bacon, cubed; 1 tbsp butter; 2 cups milk; 3 None cornichons, sliced; 1 bunch fresh dill, chopped (reserve a few leaves for garnish); 4 cups oil, for deep-frying; 2 lb fish fillets (e.g., perch, red snapper), cut into chunks; None None lemon wedges, to garnish

Servings: persons

2 lb potatoes, peeled, sliced
2 cups vegetable stock
1 cup all-purpose flour
1 None egg yolk
1/2 cup lager
1 oz smoked bacon, cubed
1 tbsp butter
2 cups milk
3 None cornichons, sliced
1 bunch fresh dill, chopped (reserve a few leaves for garnish)
4 cups oil, for deep-frying
2 lb fish fillets (e.g., perch, red snapper), cut into chunks
None None lemon wedges, to garnish

1
Cook potatoes in stock for about 10 mins. Drain, reserving 3/4 cup stock. Beat together 3/4 cup flour, egg yolk and beer until smooth. Season then set aside.
2
Cook bacon in a frying pan with butter until crispy. Sprinkle with remaining flour and cook briefly. Add reserved stock and milk. Simmer, stirring, for about 5 mins. Season. Add potatoes, cornichons and dill. Set aside.
3
Heat oil in a large saucepan. Dip fish fillets into batter and deep-fry for about 5 mins, until golden. Drain on paper towels. Arrange potatoes and sauce on serving plates. Top with fried fish. Garnish with dill and lemon wedges.

2651

kcal

Calories

253

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lb potatoes, peeled, sliced, 2 cups vegetable stock, 1 cup all-purpose flour, 1 None egg yolk, and more.

Yes, Fried Fish Fillets With Potatoes And Bechamel falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fried Fish Fillets With Potatoes And Bechamel

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