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Ingredients:
(Serves
4)
4 thick cod fillets
2 tbsp plain flour, seasoned with salt and pepper
1 large egg, beaten
75 g (3 oz) fresh white breadcrumbs
Oil for deep-frying
For filling:
50 g (2 oz) soft butter
1 clove garlic, crushed
1 tbsp parsley, finely chopped
1 tsp lemon rind, grated
or
50 g (2 oz) soft butter
2 sun-dried tomatoes, finely chopped
1 tbsp basil, finely chopped
1 tbsp grated parmesan
Mix ingredients for either filling in a small bowl and season with salt and pepper to taste. Roll into a log shape, wrap in clingfilm and place in the freezer for one hour.
Cut a pocket in each fish fillet and poke a slice of frozen butter filling inside. Press fish closed then dip into the flour, followed by the egg and finally the breadcrumbs, pressing them on to give a thick coating.
Deep-fry fish for five minutes until golden and crisp. Drain on kitchen paper and serve immediately.
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