Frying tonight we have deep-fried fish fillets in breadcrumbs with basil and lemon mayonnaise. The addition of Parmesan and cayenne pepper in the breadcrumb coating takes this far away from chip shop fodder.
Serves 4
Ready in 30 minutes
Per serving:
654kcals
38.8g fat (6.9g saturated)
49.2g protein
29.4g carbs
1g sugar
1.6g salt
1. Mix the mayonnaise ingredients together and season to taste. Cover and chill.
Dab fillets may be smaller – if so, you'll need a slightly shorter cooking time.
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, and possibly a good smattering of our oven-roasted chips.
© delicious. magazine
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