Zubereitung

1. 1

   Pat the pollock fillet dry, lay it on a plate and put it into the freezer briefly so that it can be cut cleanly.

2. 2

   Cut the part-frozen fillet into fingers about 2 cm wide and 8 cm long. Drizzle the fingers with the lemon juice and season them with salt and pepper.

3. 3

   Put the plain flour, the beaten eggs and the breadcrumbs onto three flat plates. Turn the fingers one after another in the flour, draw them through the egg and press them firmly all over into the breadcrumbs.

4. 4

   Heat the rapeseed oil in a large pan over a medium heat and fry the fingers in batches for about three minutes on each side until golden brown and the flesh inside is white and opaque and comes apart in flakes.

5. 5

   Let the fish fingers drain briefly on kitchen paper and serve them with wedges of the lemon.