![]() Then pop in a little bit of the juice and mix, taste, add more if necessary (we added about ½ tsp to approx 1 tbsp mayo). The rest of your ingredients you’ll add to taste, but we’ll give you a rough idea! Chop up your pickles or cornichons finely - we didn’t need many at all (we only used half a cornichon for ours!) and mix in. Add a decent amount of mayo to a small bowl - approx 1 - 2 tbsp. While you’re waiting, make the dipping sauce (optional).Transfer your potatoes to an oven tray and pop them in the oven for around 15 mins (the chips will take a little longer to cook than the fish so put them in first).Next, cut up your potatoes into chip sized chunks, then toss in a bowl with olive oil and a pinch of salt.Pop the crumbed flathead onto your clean plate and repeat with all the pieces. First, coat your flathead in flour, then dip into egg until completely coated before covering evenly with breadcrumbs.Set up a station with your bowl of egg, a plate of plain flour, and a plate of breadcrumbs, plus an additional clean plate or tray to pop your crumbed flathead onto. Crack your egg into a bowl and whisk until combined.Finely grate the zest of your lemon over the breadcrumbs, then add a good pinch of salt and some cracked pepper and mix everything together.(If you don’t have a food processor, you could also just break it up with your hands or whack it with a rolling pin until it’s crumbly.) At the same time, pop your bread roll into a food processor and blitz until it becomes a nice, consistent crumb. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |