Who needs the chippy when you can make fish and chips at home in half an hour?
Ingredients
- Sunflower oil, for deep-frying
- 100g fresh white breadcrumbs
- 30g finely grated Parmesan
- 1/2 tsp cayenne pepper
- 50g plain flour
- 2 large eggs, beaten
- 12 x 75-100g skinned plaice, lemon sole, flounder, megrim, witch sole or dab fillets
- Lemon wedges, to serve
- For the mayonnaise
- 6 tbsp mayonnaise
- 2 tsp fresh lemon juice
- 1/2 tsp finely grated lemon zest
- 8 fresh basil leaves, very finely shredded
Method
- 1. Mix the mayonnaise ingredients together and season to taste. Cover and chill.
- 2. Half-fill a large, deep saucepan with sunflower oil and heat to 190C. (To test it, add a cube of bread to the oil. At the right temperature, it will brown in 30 seconds.)
- 3. Mix the breadcrumbs, Parmesan, cayenne pepper and a pinch of salt on a large plate. Put the flour onto a second plate and season lightly. Pour the beaten eggs into a shallow dish. Season the fillets lightly on both sides. Coat each fillet, 1 at a time, first in the flour, then the beaten eggs and finally the breadcrumbs.
- 4. Deep-fry 2 pieces at a time for 2 minutes until crisp and golden. Drain on plenty of kitchen paper and keep warm in a low oven while you cook the other fillets.
- 5. Serve with the mayonnaise, lemon and a green salad.
Nutritional info
Per serving: 654kcals, 38.8g fat (6.9g saturated), 49.2g protein, 29.4g carbs, 1g sugar, 1.6g salt
Chef's tip
Dab fillets may be smaller – if so, you’ll need a slightly shorter cooking time.
Wine Recommendation
Wine note: try a young strawberryish Spanish rosé