6 fish fillets (Cod, Halibut)
2 cups (challah) of all-purpose flour
1 tablespoon of chopped parsley
2 eggs
Salt and black pepper to taste
Oil for frying
Strawberry vinaigrette
3 tablespoons of vinegar or lemon juice
1 tablespoon of mustard
3/4 cup (challah) of oil
2 tablespoons of strawberry gelée
Salt and black pepper to taste
6 fish fillets (Cod, Halibut)
2 cups (challah) of all-purpose flour
1 tablespoon of chopped parsley
2 eggs
Salt and black pepper to taste
Oil for frying
Strawberry vinaigrette
3 tablespoons of vinegar or lemon juice
1 tablespoon of mustard
3/4 cup (challah) of oil
2 tablespoons of strawberry gelée
Salt and black pepper to taste
Season the fish fillets with salt and black pepper
Let it rest in the refrigerator covered with plastic wrap for 30 minutes
Meanwhile, prepare the strawberry vinaigrette: mix the vinegar with the mustard until dissolved
Slowly add the oil while continuously beating until well incorporated
Add the gelée while still beating to form a homogeneous sauce
Season with salt and black pepper and reserve
Mix the all-purpose flour with chopped parsley
Partially beat the eggs with a pinch of salt and start dredging the fillets
Coat them in flour, then in beaten eggs, and finally in flour again
Heat the oil and fry the fish until golden on both sides
Remove from the pan with the help of a slotted spoon and drain on paper towels
Serve immediately with strawberry vinaigrette sauce
