A delicious take on the chicken classic!
Ingredients
4 x haddock tails / cod / whiting or any fish really as suits them all
- 150g plain flower
- 4 eggs lightly whisked
- 180g breadcrumbs
- 2 L of veg oil for cooking
- Mayo spiked with lemon
- Lemon halves
- Garlic butter
- 60g softened butter
- Handful of chopped flat leaf parsley
- 4 garlic cloves smashed with salt
- Table spoon of parmesan cheese
Method
- For the butter combine all the ingredients, roll in some foil or parchment and freeze so you can cut into long barrels.
- Have your fish monger cut you just the tail section below the rib cage, this way you will only have one long centre bone to remove.
- You can also ask them to butterfly the tail to remove the bone for you. It can also be cut out at home if you prefer. Make sure you ask for it to be scaled 1st.
- Now fill the cavity with the garlic butter and fold over, secure with 2 wooden toothpicks.
- Season the outside of the fish lightly. Lightly flour them, and then roll in the egg and insure fully covered. Next, roll in the breadcrumbs. You can repeat this a few times to get a better covering if you like.
- Allow to chill for 15 min. Heat the oil in large pan to about 180 degrees. Fry the fish for about 3 minutes on each dish and drain on some kitchen paper. Remove toothpicks before serving.
- Serve with creamy mash or chips and big crisp salad. Personally I love a big dollop of home-made lemon mayo on the side of this dish.
