Curry-potatoes and fried fish

Name: curry-potatoes and fried fish
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 500 g pangasius fillet fish; 1 hand flour; 5 el olive oil; 2 bags potato wedges ready to cook (a 450 g); 1 tl curry powder; lemon cleaned up; 2 cucumbers

A tasty Dutch recipe. The main course contains the following ingredients: fish, pangasius fillet (fish), flour, olive oil, potato wedges (panklaar (a 450 g)), curry powder, lemon (scrubbed) and cucumbers.

Ingredients

Directions

Sprinkle the fish with salt and pepper to taste and swirl through the flour, shake off any excess flour.
Heat 2 tablespoons of oil in a frying pan with non-stick coating and fry the fish in 8-10 minutes until done, turn it halfway.
In the meantime, heat 2 tablespoons of oil in a frying pan and fry the potato wedges, stir in the curry.
Put the lid on the pan and fry the potatoes on a low heat for 8-10 minutes.
Grate a teaspoon of lemon zest from the lemon peel, then squeeze out the fruit.
Halve the cucumbers in the length, scrape out the seeds with a teaspoon if necessary and scrape the cucumbers in the length with a cheese slicer.
Season the cucumber ribbons with a teaspoon of lemon juice, 1 tablespoon of oil and salt and pepper.
Drip the rest (or a portion) of the lemon juice over the fish.
Serve the fish with the lemon zest, the cucumber salad and the curry potatoes..