Free Online Recipes
 |  

Sign Up login
 
 

Pouting fish fingers, sweet potato chips & cheat’s Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Pouting fish fingers, sweet potato chips & cheat’s

Category   Appetizers
Sub Category   None
Servings   2 Person
Preptime   1h 20min
Wine/Beverage
Recommendations
  Water

Ingredients
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
½ lemon , cut into wedges
 

Instructions
Preheat the oven to 200ºC/400ºF/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 they’re 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, it’s time to add the fish. Shake the fillets so any excess breadcrumbs fall off then add to the pan, skin-side down. If you’re cooking fish fingers, they’ll need 5 to 6 minutes; a whole fillet will take 7 to 8 minutes. Don’t 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 you’ve 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
11/11/2015





0 Out of 5 from 0 reviews

You can add this Pouting fish fingers, sweet potato chips & cheat’s recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.