Run the slices of Malax Loaf, dill and garlic clove in a blender until fine.
Combine with P armesan cheese, by hand. Boil water and salt until
well mixed.´Cool the stock. Cut straight, about 10 cm slices of the fish
fillets, about the thickness of one’s thumb.
Put the pieces in the salt stock for about 15 minutes.
Pat the pieces really dry.
Put flour, whisked eggs, and bread-crumbs each in their own bowls.
Roll the pieces first in flour; pat off the excess.
Then dip the fish in the whisked eggs.
Finally roll them in bread-crumbs.
Fry carefully in butter until golden brown and finally bake them in the
oven for a while.
Cut the potatoes in big cubes, you can leave some peel on.
Cut the cubes into pieces, about the size and length of your forefinger.
Boil the potatoes in salty water until done but do not let them break.
Lift the potatoes from the water and let them drain on paper towels.
Chill the potatoes on paper towels in the refrigerator.
Heat up oil in a pan or pot to 170°C.
Deep-fry the potatoes golden brown and crisp.