Pouting fish fingers, sweet potato chips & cheatís
2 x 130 g pouting or whiting fillets , from sustainable sources, ask your fishmonger, skin on, scale
freshly ground black pepper
2 heaped tablespoons plain flour
1 free-range egg , beaten
50 g fresh breadcrumbs
1 clove garlic , crushed
2 sprigs fresh rosemary
Ĺ lemon , cut into wedges
Preheat the oven to 200ļC/400ļF/gas 6. Toss the sweet potato
wedges in a roasting tray with a pinch of salt and pepper, the
paprika and a lug of olive oil. Cook in the hot oven for 35 to 40
minutes, or until golden and cooked through.
Meanwhile, put the pouting fillets on a board and sprinkle over a
pinch of salt and pepper and the flour, making sure theyíre well
coated on both sides. Dunk the floured fillets in the beaten egg
then transfer them to the breadcrumbs and push and turn them
until well coated on all sides.
Put a large frying pan on a medium heat. Add a good lug of olive
oil along with the garlic and rosemary to flavour the oil. When
the garlic starts to sizzle, itís time to add the fish. Shake the
fillets so any excess breadcrumbs fall off then add to the pan,
skin-side down. If youíre cooking fish fingers, theyíll need 5 to 6
minutes; a whole fillet will take 7 to 8 minutes. Donít be tempted
to touch the fish, use your instincts and let it cook until golden
on the underside before flipping it over and reducing to a low
heat while it finishes cooking.
Meanwhile, chop off the tough ends of the basil stalks then
pound the rest of it with a pinch of salt in a pestle and mortar
until youíve got a paste. Add the mayonnaise, yoghurt and lemon
juice and muddle it all togetherServe the pouting with a portion
of sweet potato chips, a good dollop of basil mayo and a wedge
of lemon for squeezing over. Delicious with a crisp green salad
or hot buttered peas.
Serving with vegetables
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