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Crumbed fish fillets with crushed potato

Crumbed fish fillets with crushed potato recipe

crumbed fish fillets with crushed potato
Serves

Serves

Time

Time

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Ingredients
    • 4 frozen hake fillets
    • 250 ml cake flour
    • 5 ml salt
    • 15 ml fresh mixed herbs, chopped
    • 2 eggs, beaten with a little
    • Clover Full Cream Fresh Milk
    • 120 g fresh breadcrumbs
    • Clover Ghee for shallow-frying
    • salt and freshly ground black pepper to taste
    • To serve
    • crushed potato
    • lemon or lime wedges
Method

    Sift flour and salt together.

    Add herbs and salt.

    Coat fish with flour, dip into egg mixture and then into breadcrumbs.

    Refrigerate for 20 minutes.

    Heat the ghee in a large, heavy-based frying pan.

    Add the fish and fry on both sides until crust is golden brown and the fish flakes easily.

    Remove from ghee and drain on kitchen paper.

    Season to taste and serve with crushed potato and lemon or lime wedges.