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Pouting fish fingers, sweet potato chips & cheatís Recipe


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     Pouting fish fingers, sweet potato chips & cheatís

Category   Appetizers
Sub Category   None
Servings   2 Person
Preptime   1h 20min

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 Suggestions
Serving with vegetables

Originally Submitted

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