Fishing up treat from the deep
Parmesan-crumbed fish by Annie Bastow Photo by Manja Wachsmuth
500 grams gurnard fillets 11⁄ cups fresh breadcrumbs cup finely chopped parsley cup grated Parmesan cup seasoned flour 1-2 eggs, beaten 1. Mix the breadcrumbs, parsley and Parmesan together. 2. Coat the fish fillets in the seasoned flour, then the beaten egg and finally coat well in the breadcrumb mixture. 3. Heat a dash of oil and a little butter until sizzling and pan-fry the fish fillets for 2-3 minutes each side until the crumbs are golden and the fish is cooked through. This may need to be done in two batches. 4. Serve with oven fries, a wedge of lemon and a crisp salad. Preparation time: 10 minutes Cooking time: 10-12 minutes Serves: 4
OR YOU COULD . . .
Deep-fry smaller fish pieces to make a great party nibble – serve with tartare sauce.