{"id":1343,"date":"2011-05-02T03:22:45","date_gmt":"2011-05-02T03:22:45","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1343"},"modified":"2011-05-02T03:22:45","modified_gmt":"2011-05-02T03:22:45","slug":"gebratenes-fischfilet","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/02\/gebratenes-fischfilet\/","title":{"rendered":"Gebratenes Fischfilet"},"content":{"rendered":"<p>400 g Fischfilet, Zitronensaft oder Weinessig, Kuchenmehl, Ei, Milch und Semmelmehl zum Panieren, Salz, d\u00fcnne Scheiben Schnittk\u00e4se nach Anzahl der Filets, Edels\u00fc\u00dfpaprika.<br \/>\nDas nach dem 3-S-System (S\u00e4ubern,S\u00e4uern,Salzen) vorbereitete Filet panieren und in hei\u00dfem \u00d6l auf beiden Seiten fast fertig braten. Auf jede Filetscheibe eine K\u00e4sescheibe legen und die Pfanne mit einem hei\u00dfen Deckel zudecken. Sobald der K\u00e4se zu schmelzen beginnt, denselben mit etwas Edels\u00fc\u00dfpaprika bestreuen. Mit Kartoffeln, Kr\u00e4uter- oder Remouladentunke und Blattsalat zu Tisch geben.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>400 g Fischfilet, Zitronensaft oder Weinessig, Kuchenmehl, Ei, Milch und Semmelmehl zum Panieren, Salz, d\u00fcnne Scheiben Schnittk\u00e4se nach Anzahl der Filets, Edels\u00fc\u00dfpaprika. Das nach dem 3-S-System (S\u00e4ubern,S\u00e4uern,Salzen) vorbereitete Filet panieren und in hei\u00dfem \u00d6l auf beiden Seiten fast fertig braten. Auf jede Filetscheibe eine K\u00e4sescheibe legen und die Pfanne mit einem hei\u00dfen Deckel zudecken. Sobald &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/02\/gebratenes-fischfilet\/\">Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[19,6],"tags":[20,296],"class_list":["post-1343","post","type-post","status-publish","format-standard","hentry","category-fisch","category-hauptgerichte","tag-ddr-rezept","tag-filet","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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Mai 2011","format":false,"excerpt":"Zutaten: 400-500 g Fischfilet (oder Rest von Fischfleisch) 1 eingeweichtes Br\u00f6tchen 1 Zwiebel 1 Ei Salz Semmelmehl \u00d6l oder Kokosfett zum Braten Zubereitung: Das ges\u00e4uberte Fischfilet, Zwiebeln und ausgedr\u00fcckte Br\u00f6tchen durch den Fleischwolf drehen, mit dem Ei vermengen und mit Salz abschmecken. Ovale oder runde, flache Kl\u00f6\u00dfe formen, in Semmelmehl\u2026","rel":"","context":"In &quot;Fisch&quot;","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/fisch-2\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":245,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/08\/fischfilet-in-parmesankruste\/","url_meta":{"origin":1343,"position":1},"title":"Fischfilet in Parmesankruste","author":"Steffen","date":"8. April 2011","format":false,"excerpt":"Fischfilet in Parmesankruste 4 Scheiben Fischfilet zu 150 g das St\u00fcck (z.B. Victoriabarsch)Pfeffer & Salz 80 Gramm Parmesan 2 Eier 25 Gramm Semmelbr\u00f6sel 1 TL Abgeriebene Zitronenschale (unbehandelt)5 EL Mehl 3 EL Oliven\u00f6l 2 EL Butter 4 Tomaten 2 Zucchini 4 Schalotten 2 Thymianzweigen 3 EL \u00d6l Pfeffer & Salz\u2026","rel":"","context":"In &quot;Fisch&quot;","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/fisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2153,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/17\/tortilla-schnitzel-mit-avocado-dip\/","url_meta":{"origin":1343,"position":2},"title":"Tortilla Schnitzel mit Avocado-Dip","author":"Steffen","date":"17. Juli 2011","format":false,"excerpt":"Zutaten 400 g Rinderfilet 2 Avocado, reif 1 Zitrone, Saft 2,5 Tomaten 4 Korianderzweige 3,5 EL Oliven\u00f6l Salz, Pfeffer 250 g Tortillachips 50 g Mehl 1 EL Paprikapulver, edels\u00fcss 1 EL Paprikapulver, rosenscharf 2 Eier, verquirlt 200 g Butterschmalz Salz Zubereitung Das Rinderfilet f\u00fcr ca. 1 Stunde in das Gefrierfach\u2026","rel":"","context":"In &quot;Hauptgerichte&quot;","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":375,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/10\/panierte-fischtaschen\/","url_meta":{"origin":1343,"position":3},"title":"Panierte Fischtaschen","author":"Steffen","date":"10. April 2011","format":false,"excerpt":"Zutaten: 4 gro\u00dfe Fischfilets Saft von 1 Zitrone Salz Pfeffer 100 g gekochter Schinken 150 g Emmentaler 1 Ei 2 EL Milch 6 EL Paniermehl Bratfett Zubereitung: Fischfilets waschen, trockentupfen, in Zitronensaft 5 Minuten marinieren, mit Salz und Pfeffer w\u00fcrzen. Schinken und Emmentaler in Streifen schneiden. Die Filets damit belegen\u2026","rel":"","context":"In &quot;Fisch&quot;","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/fisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1619,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/12\/fischgulasch-auf-ungarische-art\/","url_meta":{"origin":1343,"position":4},"title":"Fischgulasch auf ungarische Art","author":"Steffen","date":"12. 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Er enth\u00e4lt unter anderem die Vitamine C und K sowie Fols\u00e4ure. F\u00fcr den intensiven Geruch und Geschmack ist Propanthial-S-oxid verantwortlich. 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