1.
Salt the fish fillets and let them dry. Mix the flour with the paprika and roll each fillet into the flour mixture, then fry in hot oil.
2.
When done, keep warm.
3.
Boil or steam the skinned potatoes.
4.
Prepare the tartar sauce. Melt 200 g butter and add 1 spoon of flour, stir and add 200 ml of cold milk. Remove from the fire and add 1 spoon of oil, the juice of half of a lemon, mustard, 100 ml white wine, salt, pepper and sugar. If the sauce is not sour enough add wine vinegar. If it's too thick you can add cream, water or stock made of fish.
5.
Serve about 200-250 g of fish fillets for each person, 2-3 boiled potatoes and tartar sauce.
