BREADED HADDOCK FILLETS WITH TARTARE SAUCEPosted 21 January 2013 by The Saucy Fish Co.
Liven up your fish and chips with a stunning basil and Parmesan crumb.
WHAT YOU NEED: Serves 2.
1 pack of haddock fillets
2 tablespoons of mayo
1 teaspoon of capers, finely chopped
1 teaspoon of gherkins, finely chopped
½ a lemon, juice and zest
50g seasoned plain flour
2 eggs, whisked
100g of fresh white breadcrumbs
25g of basil, coarsely chopped
3 tablespoons of Parmesan finely grated
Oil for frying
How You Make It.
STEP 1: Mix together the mayo, capers, gherkins, lemon juice and zest in a small bowl and put to one side.
STEP 2: Remove any bones from the fillets. On a plate of seasoned flour cover the fillets shaking off any excess.
STEP 3: Dip the fillets into the egg, gently shake to remove excess and place the fillets one at a time on to a bed of breadcrumbs, scooping the breadcrumbs up over the top of the fillets and pressing them firmly onto the fish to cover the gaps.
STEP 4: Pre heat enough oil in a large frying pan to cover the base of the pan. Gently lower the breaded fillets into the hot oil, and shallow fry over a medium heat for 8-10 minutes, carefully turning half way through. When cooked through, lift the fillets from the pan and drain on kitchen paper.
Saucy Chef's Tasty Tip: Serve with delicious chunky chips and mushy peas for your own home chip shop experience.