This fish dish of crispy herb-crumbed haddock couldn't be easier - once you’ve made the coating, you just stick it in a pan.
Ingredients
- 4 thick slices stale white bread
- 2 garlic cloves, roughly chopped
- 4 spring onions, trimmed and roughly chopped
- Handful fresh parsley
- Small bunch of fresh chives
- Finely grated zest of 1 lemon
- 2 tbsp plain flour, seasoned
- 4 x 175g pieces firm white fish fillet, such as haddock or coley, skinned
- 1 large egg
- 1 tsp English mustard
- 4 tbsp sunflower oil
- Peas, mayonnaise, oven potato wedges and lemon wedges, to serve
Method
- 1. Make the crumb coating. Put the bread, garlic, spring onions and herbs in a food processor and blitz to coarse breadcrumbs. Stir in the lemon zest and tip onto a large plate.
- 2. Spread the flour on a plate, add the fish, turn to coat and shake off the excess. Beat the egg and mustard in a shallow bowl. Dip each fillet first in the egg, letting the excess drip off, then lay in the breadcrumbs to coat.
- 3. Heat the oil in a large, non-stick frying pan over a medium-high heat. When the oil is hot, fry the fish for 3 minutes each side or until cooked through, golden and crisp. Drain on kitchen paper. Serve with peas, mayonnaise, potato wedges and lemon wedges to squeeze over.