Rinse redfish fillet under cold running water, dry and cut into portion pieces. Sprinkle with juice of one lemon, stand about 30 min, dry and sprinkle with salt and pepper.
Beat egg with cold water. Turn the fillet first in flour, then in the beaten egg and finally in breadcrumbs on the other side.
Heat light butter and fry the fillets on both sides in it for 10-12 minutes until golden brown.
Serve: Potato salad
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