Pan-Fried Fish with Parsley Potatoes

Ingredients

• Fish150 g
• Flour2 tablespoon (16 g)
• Egg White1 count (40 g)
• Potato1 medium (180 g)
• Olive Oil1 tablespoon (10 ml)
• Parsley1 tablespoon (4 g)

Instructions

1. 1

   Step 1

   Wash, cut into pieces and put the potato in a pot with boiling water. Let boil for 10-12 minutes.

2. 2

   Step 2

   Next, place the flour and the egg white in two different large plates.

3. 3

   Step 3

   Heat a pan over medium heat. Once heated, pour half the oil and spread.

4. 4

   Step 4

   Coat the fish with the flour, egg white and flour again. Put the fish in the pan and deep-fry each side for 4 minutes until browned. Remove.

5. 5

   Step 5

   Once the potatoes are ready, remove and season with the remaining oil, salt, parsley and add garlic powder if desired.

6. 6

   Step 6

   Serve hot. You can pour some lemon juice over the fish.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pan-Fried Fish with Parsley Potatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.