Fried cheese with potatoes

Instructions

• 1
  Prepare 3 deeper bowls. Pour breadcrumbs into one, semi-coarse flour into the second, and whisk 1 egg with 50 ml of milk in the last bowl. Then, prepare an empty plate.
• 2
  First, dip the eidam blocks in water so that the flour adheres better. Then, coat them first in flour, then in the egg mixture, then in breadcrumbs, and finally once more in the egg mixture and breadcrumbs. Place the coated eidam on the prepared plate and put it in the freezer for 30⁠–⁠35 minutes ⁠–⁠ this will ensure the cheese has a better consistency after frying and won't leak during frying.
• 3
  While the coated eidam is chilling, cook the potatoes: Fill a large pot with enough water and salt it. Then, peel the potatoes, cut them into smaller pieces, and place them in the pot with water. Next, bring the water to a boil over medium heat, then let the potatoes cook for 17⁠–⁠18 minutes until tender. After cooking, drain them, return them to the pot, and cover with a lid to keep them warm until you prepare the fried cheese.
• 4
  Take the chilled eidam out of the freezer, prepare a pan, and heat 400 ml of oil in it over medium heat. Then, place the coated eidam into the pan and fry them on each side for 4⁠–⁠5 minutes over medium to high heat. Continuously monitor them to prevent burning.
• 5
  Divide the fried eidam onto 2 plates and serve with the cooked potatoes.
• 6
  Prepare homemade tartar sauce to go with the fried cheese and potatoes. You will need 1 small yellow onion, 30 g pickled cucumbers (and 1 tablespoon of their brine), 1 tablespoon capers (optional), 60 g mayonnaise, 30 g sour cream, ½ teaspoon white granulated sugar, salt, and pepper. Peel and finely chop the onion, dice the cucumbers into the smallest possible cubes, and finely chop the capers. Place the chopped ingredients into a small bowl, add mayonnaise, sour cream, 1 tablespoon of cucumber brine, sugar, salt, and pepper, and mix everything thoroughly. Store the finished tartar sauce in the refrigerator.