Fish in batter with potatoes

If you add lemon zest and a little greens to the batter, you get a very interesting taste - says Malvina Rousse from Riga.

Ingredients

• For potatoes:
• 700-800 g small potatoes
• 2-3 cloves of garlic
• 2 tbsp. l. vegetable oil
• salt, black pepper
• For fish:
• 700 g white fish fillet (cod, haddock, tilapia)
• 2 eggs
• 1 lemon
• 3 tbsp. l. flour
• 1 tbsp. l. finely chopped parsley
• 1 tsp ground white pepper
• 1 1/2 tsp salt
• vegetable oil

Directions

1. Preheat the oven to 200 ° C. Pour vegetable oil into a baking dish, put in the oven and warm up a little.
2. Wash the potatoes with a stiff brush, but do not peel them. Carefully remove the mold, put the potatoes and garlic cloves (unpeeled) in one layer. Salt and pepper. Use a spatula to turn the potatoes over several times until they are covered with oil.
3. Cover the mold with foil, make several punctures (for steam to escape) and put in the oven for 20 minutes. Then remove the foil, turn each potato and put the mold back in the oven for 20 minutes. You should not stir the potatoes often, otherwise the golden brown crust will not work.
4. While the potatoes are baking, cook the fish. Dry the fillet with a paper towel and cut into small pieces.
5. Remove the zest from the lemon. In a small bowl, combine zest, flour, chopped parsley, pepper, salt and stir. Separate the yolks from the proteins. In a deep bowl, beat the whites into a strong foam, then mix with the yolks.
6. Heat oil in a frying pan. Dip the fish in a flour mixture, then in a protein mixture and put in a pan. Fry for 3-4 minutes on each side. Put the fried fish on a paper towel, blot the fat. Serve fish and chips.