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Fish done this way is perfect for making the classic British meal of fish and chips with peas. And of course, you simply HAVE to sprinkle on malt vinegar with plenty of salt. Then close your eyes and think of sitting on a pebbly beach on the south coast of England, seagulls crying above hoping you'll drop a bit of fish out of its paper wrapping, so they can swoop down and carry it off. SERVES 2 Preparation Time: 5 Minutes |
| 2 large fillets fresh white fish, such as dorado, tilapia, cod | 1 teasp chili powder |
| 2 tblsp white flour | Salt and pepper |
| 1 tblsp paprika | Cooking oil |
Make sure the fish is filleted with no bones. If serving 2 people, use 2 large fillets. I prefer to cut the fish into goujons, firstly so that they cook faster, and secondly so that I can keep a few back for lunch the following day.
Mix together the flour, paprika, chili powder and a few grindings of salt and pepper on a large flat plate. Dredge each fillet in the flour and shake off any excess. Heat a couple of tablespoons of oil in a large frying pan, then add the fillets and cook for a few minutes on each side, so that they are nicely browned and the fish is cooked. Remove and place on kitchen roll to blot any excess oil.
In the same frying pan, I like to pan-fry some par-boiled diced potatoes until crispy golden on all sides.
Serve with garden or mushy peas, salt and malt vinegar sprinkled over, and a couple of slices of buttered white bread.