Lekkerbekje with a Twist

Ingredients

• 4 fish fillets (such as cod or haddock), skinless and boneless 4 fish fillets (such as cod or haddock), skinless and boneless
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying
• For the tartar sauce: For the tartar sauce:
• 1/2 cup (120g) mayonnaise 1/2 cup (120g) mayonnaise
• 2 tablespoons chopped pickles 2 tablespoons chopped pickles
• 1 tablespoon capers, drained and chopped 1 tablespoon capers, drained and chopped
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 22g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a shallow dish, combine the flour, paprika, garlic powder, salt, and pepper.
2. 2.
   In a separate dish, place the beaten eggs.
3. 3.
   In another dish, spread out the breadcrumbs.
4. 4.
   Dip each fish fillet into the flour mixture, shaking off any excess.
5. 5.
   Next, dip the fillets into the beaten eggs, allowing any excess to drip off.
6. 6.
   Finally, coat the fillets in the breadcrumbs, pressing gently to adhere.
7. 7.
   Heat vegetable oil in a large skillet over medium heat.
8. 8.
   Fry the coated fish fillets for about 3-4 minutes on each side, or until golden brown and crispy.
9. 9.
   Remove the fillets from the skillet and place them on a paper towel-lined plate to drain excess oil.
10. 10.
11. 11.
    For the tartar sauce:
12. 12.
    In a small bowl, combine the mayonnaise, chopped pickles, capers, lemon juice, Dijon mustard, salt, and pepper.
13. 13.
    Stir well until all the ingredients are evenly incorporated.
14. 14.
    Serve the crispy Lekkerbekje with the zesty tartar sauce on the side.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and of high quality to achieve the best flavor and texture.
• Paprika — Use a good quality paprika for a smoky and slightly sweet flavor.
• Breadcrumbs — Opt for panko breadcrumbs for an extra crispy coating.

Tips & Tricks

• For a healthier alternative, you can bake the coated fish fillets in the oven at 200°C (400°F) for approximately 15-20 minutes.
• Experiment with different types of fish, such as halibut or tilapia, to vary the flavors and textures.
• Add a squeeze of fresh lemon juice over the fried fish fillets for an extra burst of citrus flavor.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the flour mixture.
• Serve the Lekkerbekje with a side of crispy fries and a fresh green salad for a complete meal.

Serving advice

Serve the crispy Lekkerbekje hot, alongside a generous portion of fries and a dollop of tartar sauce. Garnish with a sprig of fresh parsley for an added touch of freshness.

Presentation advice

Arrange the golden-brown Lekkerbekje fillets on a platter, placing a small ramekin of tartar sauce in the center. Add a pop of color by garnishing with lemon wedges and a sprinkle of chopped parsley.