FISH FILLETS

People avoid cooking fish for lots of reasons,

including the irrational fear that it will stink up 

the house. But the main reason people don’t cook

 fish is because they don’t know how. There’s 

something to that. A fillet of fish, unlike a piece 

of meat, is delicate.

Ingredients

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 fillets

Cooking Direction

1. 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.)

2. 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.

3. 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.