Crispy pangavis with crisp and fresh tomato salad

Wash and halve the potatoes and cook them (without peeling them) in a pan of water with a little salt in 20 minutes until tender. Turn off the heat.

Drain the potatoes and let dry with the lid on the pan for 1 min.

Meanwhile, wash the tomatoes and cut them into pieces. Peel the onion and cut into half rings. Slice the chives.

Press out the lemon for the dressing and mix the juice with the oil. Season with salt and pepper.

Mix the tomatoes, onion, 2/3 of the chives and the dressing through the salad.

Meanwhile, heat the oil in a frying pan with non-stick coating and fry the pangavis over medium heat in 8 min. Around golden brown and done.

Turn halfway. Drain on kitchen paper.

Spoon the rest of the chives through the bantam and distribute them over the plates. Serve with the pangavis and tomato salad.