BBQ
RECIPES
BUTTER-CRUMBED
FISH FILLETS RECIPE
4
fish fillets (bream or snapper)
2
tablespoons milk
4
cups fresh breadcrumbs (approximately ½ loaf)
Flour
Salt,
pepper
125
g (4 oz.) butter
I
egg
Skin
and bone fillets.
Season
the flour with salt and pepper and lightly beat the egg with milk.
Coat
the fillets in the seasoned flour, dip into the egg mixture, coat in
breadcrumbs and press on until firm -refrigerate for 30 minutes.
Melt
butter in a pan and gently fry the fillets until cooked and golden brown on
both sides, turning once.
Serve
with Mustard Mayonnaise (see below).
Serves
2 as a main course, or 4 as an entree.
MUSTARD
MAYONNAISE
1-cup
mayonnaise
4
shallots or spring onions
Salt,
pepper
1
teaspoon grated green ginger
2
teaspoons French mustard
3
teaspoons lemon juice
Chop
shallots then combine all the ingredients and mix well.
Refrigerate
for 1 hour before serving.
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