POLLACK SCHNITZEL
‘The difference between this and a regular schnitzel is that I’m crumbing pollack (rather than meat) and topping with egg and anchovies.’ Tom Kerridge
Hands-on time 40min.
Cooking time about 15min. Serves 2
• 2 thick skinless pollack fillets (about 200g each)
• 50g plain flour
• 1 large egg, lightly beaten
• 75g panko breadcrumbs
• Vegetable oil, to fry
FOR THE BROWN BUTTER
• 50g unsalted butter
• Juice ½ lemon
• 1tbsp chopped flat-leaf parsley
TO ASSEMBLE
• A little light olive oil
• 2 duck eggs
• 4 marinated anchovy fillets
• 2 lemon halves or wedges
1 Butterfly each pollack fillet by cutting it horizontally through the middle from 1 side, stopping 2-3cm from the other side. Open out (like a book) and season both sides. Put the flour, egg and breadcrumbs into 3 separate shallow bowls and season.
2 Dip the butterflied fish fillets into the flour first, making sure both sides are well coated (gently shake off any excess). Then dip into the egg to coat and lastly into the breadcrumbs, lightly pressing the crumbs on to both sides to fully cover. Put on a plate and chill until needed.
3 For the brown butter, melt the butter in a small pan over medium heat and cook until a light nut-brown in colour. Immediately take the pan off the heat and add the lemon juice. Let the butter cool for 1min, then stir through the parsley.
4 To serve, pour oil into a large frying pan so that it’s 5mm deep and heat over medium heat. When hot, carefully add the coated fish fillets and fry for 2min per side until golden and crisp. Remove and drain on kitchen paper.
5 Meanwhile, to assemble, drizzle a little oil into a large frying pan over medium heat. When hot, crack in the duck eggs and cook until the whites are firm and the yolks are still runny.
6 Place the crispy fish on to 2 plates and lay a fried duck egg on each schnitzel and arrange 2 anchovies on top. Spoon over the brown butter and add a lemon ½, or wedges, to each. Serve with chips and/or seasonal greens, if you like.
PER SERVING 858cals, 56g protein, 50g fat (18g saturates), 47g carbs (2g total sugars), 1g fibre