BREADED FISH WITH QUICK HOMEMADE TARTARE SAUCE

SERVES 2

● 4 slices of slightly stale sourdough bread, torn into chunks

● 2 eggs

● 3tbsp plain flour

● Salt and freshly ground black pepper

● 2 large or 4 small white fish fillets

● 1tbsp olive oil

FOR THE TARTARE SAUCE

● 1tbsp capers, drained and chopped

● 2 small gherkins, finely chopped

● 4tbsp mayonnaise

● Juice of ½ a lemon

TO SERVE

● Buttered new potatoes

● Cooked peas or green beans, or salad of your choice

● Fresh dill sprigs (optional)

In a food processor, whizz the bread to fine breadcrumbs. Transfer to a shallow bowl.

Beat the eggs in a second shallow bowl. Place the flour in a third shallow bowl and season with salt and pepper.

Dust a fish fillet in the flour, then dip in the egg until thoroughly coated, allowing any excess to drip off, and finally roll in the breadcrumbs. Transfer to a plate and repeat with the other fillet(s).

Heat the oil in a large pan. When hot, add the fish, turn the heat down and cook for 4-5 minutes on each side, until golden and cooked through.

Meanwhile, in a bowl, mix all the tartare sauce ingredients. Arrange the fish on 2 plates with the new potatoes and peas or green beans, or salad. Add a spoonful of tartare sauce and sprinkle with black pepper and dill, if using.