Saturday, 8 August 2009
Fish and Chips
I really like the Atlantic Cod - thick and chunky with plenty of white meat. I change the breadcrumb coating, depending on what I have in the cupboard. I always use fresh bread and make it into crumbs in the processor, and then add the spices and plenty of black pepper. This particular meal was served with oven chips
(only 5% fat), green runner beans which were from the garden last summer - I had so many beans that I froze bags of them for the freezer, parsley sauce using parsley from the garden.
2 pieces Cod
2 slices wholemeal seeded brread
2 tsp Jalfrezi curry powder
1 tabsp. plain flour
1 egg - beaten
sunflower oil for frying
1. Beat the egg in a small bowl, place the flour onto a plate.
2. Whizz the bread, black pepper and curry powder in the processor until fine crumbs
3. Put the crumbs onto a plate
4. Dip the fish into flour, then egg and then breadcrumbs.
5. Heat the oil in a large fry pan until a few of the crumbs start to sizzle
6. Place the fish carefully into the hot fat and fry for 3 mins on each side until
the fish is cooked through and the breadcrumbs golden in colour.
7. Drain and put onto the plate with a garnish of lemon wedges.
25g plain four
handful chopped parsley
1. Place the margarine, flour and milk into a saucepan.
2. Using a balloon whisk blend the ingredients together and heat, stiring all the
3. The mixture gradually starts to thicken and let it buibble a few times to ensure
that the mixture is cooked.
4. Remove from the heat and add the chopped parsley and seasoning.
Providing you use a balloon whisk the sauce will be lump free every time.