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.

20 min
4 servings
Product used:


  • 600 g clipfish, soaked and cleaned
  • 1 fennel bulb
  • 2 shallots
  • 1 dl fresh thyme
  • 1 dl fresh curly parsley
  • 1 egg
  • Butter
Serve with
  • potatoes


  • Cut the clipfish into serving pieces and pat them dry with paper towels.
  • Cut the fennel and shallots into thin strips.
  • Finely chop the parsley and thyme, and mix together.
  • Whisk the egg and dip the clipfish pieces first in the egg, then in the herb mixture.
  • Fry the pieces in a frying pan with butter for about 3 minutes on each side.
  • Add the fennel and shallots to the pan with the fish during the last few minutes of cooking.

Serve the clipfish with fried fennel and shallots, and boiled potatoes.