Preparation Time : 5 minutes
Cooking Time : 20 minutes
Serves : 4
Ingredients :
4 skinless plaice, cod or haddock fillets, about 175g/6 oz each
2 tbsp olive oil or vegetable oil
strips of lemon rind, salad leaves and cherry tomatoes to garnish
For the Coating :
25g/1 oz plain flour
0.5 tbsp paprika
2 tsp mild chilli powder or dried oregano
black pepper
Preparation :
- Mix together the ingredients for the coating on a large plate. Dip the the fish in the mixture until well coated on all sides. Hold each fish at one end and shake off excess coating
- Heat half the oil in a non-stick frying pan over a medium heat. Add 2 fillets. Fry for 3-5 minutes on each side, or until the coating is golden brown and the flesh flakes easily in the centre when tested with a fork
- Line a plate with double layer of kitchen paper. Carefully transfer the cooked fish to the paper to drain. Cover to keep warm
- Fry the remaining fish in the rest of the oil the same way. Serve garnished with strips of lemon rind, salad leaves and cherry tomatoes
Serving Suggestions :
Serve with a spicy tomato salsa. Seed and finely chop 225g/8 oz tomatoes. Finely chop 3 spring onion and add to the tomatoes. Add a pinch of crushed dried chillies and the juice of a lemon or lime. Season to taste with salt. Chill for 30 minutes before serving