Home-made Fish In Breadcrumbs

Serves 3

Ingredients

● 3 fillets of fresh haddock

● 3-4 tablespoons plain flour

● 1 medium egg, lightly beaten

● 100g fine, fresh breadcrumbs

● Sunflower or vegetable oil for

frying

● Sea salt and freshly ground

black pepper

If you prefer your fish skin-free, use a sharp knife to slice the fillets neatly off their skin. You could ask the fishmonger to do this when you buy them.

Put the flour on a plate and season it well. Pour the beaten egg into a shallow dish. Put the breadcrumbs on another plate and season them with a little salt and a pinch of cayenne or paprika, or the thyme leaves, if you like.

Dip each fillet first in the seasoned flour, shaking off the excess, then in the egg until lightly coated, and finally in the seasoned breadcrumbs, patting them on so they form an even layer all over.

Heat 1.5-2cm depth oil in a large frying pan over a medium-high heat. To test if it is hot enough, throw in a few breadcrumbs; they should rise to the top of the oil.

Put the crumbed fillets into the pan. Fry for about 3 minutes. Carefully turn the fillets over and cook for 2-3 minutes on the other side. Put on a plate lined with kitchen paper to drain off any excess oil. Serve with chips, tartare sauce and mushy peas.

For an alternative method visit www.scotsmagazine.com