Herbed breaded clipfish
It doesn't take much to make a good dinner. In this recipe, you toss clipfish in a mixture of thyme and parsley, fry it in butter, and serve it with boiled potatoes.
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Cooking tools:
- Chef's knife
- Cutting board
- Paper towel
- Mixing bowl
- Whisk
- Skillet
- Stove
- Spatula
- Pot
- Serving platter
Ingredients
- 600 g clipfish, soaked and cleaned
- 1 fennel bulb
- 2 shallots
- 1 dl fresh thyme
- 1 dl fresh curly parsley
- 1 egg
- Butter
- potatoes
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