PEANUT CRUSTED TILAPIA

Accompanied with Creamed Potatoes and Glazed Carrots and String Bean served with a Sorrel and Beer Sauce

4 oz tilapia filet

4 oz unsalted peanuts

1 oz cajun seasoning

1 oz dried basil

1 oz dried parsley

2 large eggs

2 cups flour

4 tbsp salt

4 tbsp black pepper

5 tbsp olive oil or vegetable oil

8 oz Irish potatoes

½ cup milk

½ cup cooking cream

4 tbsp butter

1 oz batonnet carrots

1 oz string beans

1 oz honey

½ cup sorrel juice

½ cup Red Stripe Beer

1 tbsp cornstarch

Method

1. Blend peanuts, cajun seasoning, basil and parsley in food processor and place in a bowl. Combine 2 tbsp salt and pepper with flour in a bowl. Crack eggs in separate bowls and whisk until eggs have come together.

2. Coat fish in flour then eggs and then peanut mixture and place aside. Boil potatoes until tender, place milk and cream in a sauce pot with butter to simmer.

3. When potatoes are cooked strain and place in a bowl, mash with potato masher and pour hot milk mixture a little at a time on potatoes, whisk until creamy, season with salt and pepper. In a medium skillet pour olive oil and let it heat.

4. When oil is heated place fish filet in pot, let it fry until golden brown on low flame, 1 minute on each side. In a small sauce pot bowl 2 cups of water with salt. When water reaches to a rolling bowl turn down flame and place carrots and let them cook for 3 minutes then add string beans and let that cook for 1 minute. When finished dispose of water and in that same pot, melt remaining butter and add honey, place carrots and string beans in pot and glaze.

5. In a medium sauce pot bring sorrel juice and beer to a simmer, reduce to half and thicken with cornstarch until sauce reaches a velvety texture.

6. On a plate place creamed potatoes, then place the filet on top with the vegetable on the side and served with sauce.