A general rule of thumb when cooking fish is that for every inch of thickness of the fish it takes 10 minutes of cooking time.
Ingredients
- fillet of pollock (allow 150g per portion)
- 150 g flour
- 3 organic eggs
- 100 ml milk
- 200 g breadcrumbs
- 50 g butter
- 1 lemon (halved)
- rapeseed oil
- sea salt and freshly ground black pepper
- for the heritage tomato salad:
- basil leaves (torn)
- tomatoes (chopped into bite-sized pieces)
- sprinkling of sugar
- rapeseed oil
- sea salt and freshly ground black pepper
Method
For the Pollock:
- Sprinkle the flour onto a plate and season with salt and pepper. Dust the Pollock in the seasoned flour, shake off any excess flour.
- Beat the eggs and milk together and pour into a flat dish or plate. Dip the Pollock into the egg wash and make sure all of the Pollock has egg wash on it or else the breadcrumbs won't stick.
- Finally pass the egg washed Pollock through the breadcrumbs. Gently pat the piece of fish, any excess will fall away.
- Heat some rapeseed oil in a pan. When hot add the fish. Turn the fish once during the cooking time. A general rule of thumb when cooking fish is that for every inch of thickness of the fish it takes 10 minutes of cooking time.
- A couple of minutes from the end of cooking time add the piece of butter and a squeeze of lemon over the fish.
- Serve with the Heritage Tomato Salad.
For the Heritage Tomato Salad:
- Mix the chopped tomatoes and basil together in a bowl, sprinkle over some sugar and drizzle over some rapeseed oil.
- Check seasoning and adjust.
- Allow to stand for 15 minutes and serve.
