or halibut skin off, but with smart skin
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| Zander fillet with skin chip and sauerkraut |
The sauerkraut needed of course also a perfect companion. I opted for halibut, because I had the opportunity to take a beautiful piece. Prepared
I have him rather unconventional. The trick with the detached fish skin, I have learned from Holger Stromberg - thanks again. Heat
canola oil in a nonstick pan. Mehli the fish (I must submit its gluten-free flour) and fried crispy on one side. Contact the fish and remove the skin - they can be solved easily. Then remove the fish and also solve other skin side.
The two skins in a pan fried crispy, turning a few times.
the fish fillets can now be easily cut from the bone. The fillets with salt and sugar seasoning and fry briefly. Finally, with fleur de sel and black pepper, to give the skin chips.
the PS also works with other fish fillets.
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