The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

re­main­ing oil in a non-stick fry­ing pan and cook the fish, skin-side down, in batches if nec­es­sary. When golden, turn the fish and fry un­til cooked through (about4 min­utes). Place on plates and pour the sauce over. Fry the crumbs in a lit­tle oil, sea­son, then scat­ter over the fish.

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