- 50g crustless stale white bread
- finely grated zest of a large lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 tbsp each roughly chopped fresh dill, fresh chives and fresh parsley
- 500g skinless lemon sole fillets
- 2 tbsp seasoned flour
Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- vegetable oil, for shallow frying
Pulse the bread to coarse crumbs in the food processor. Add the lemon zest, herbs and a pinch of salt, and pulse to make bright green, fine breadcrumbs.
Cut the lemon sole into thick strips, about 3 x 10cm. Dust each fish piece with the fl our, shake off any excess, then dip into the egg then the breadcrumbs. At this stage, they can be cooked straight away, kept in the fridge for a few hours, or frozen.
To serve, heat about 1cm of oil in a large frying pan. Once it’s nice and hot, fry the fish fingers a few at a time for 1-2 mins on each side. Drain on kitchen paper, and keep warm while you continue with the rest. When they are all cooked, serve straight away with the oven-roasted chips and tartare sauce.
Try a sesame coatingFor a sesame coating omit the dill and replace with 2 tbsps sesame seeds and a pinch of cayenne.