Smoked haddock fingers and pommes frites
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 900 | grams | Smoked Haddock; (cut into 6cm |
| ; fingers) | ||
| 3 | Egg Yolks | |
| 1 | Egg White | |
| 300 | grams | Stale White Breadcrumbs |
| 900 | grams | Potatoes; (peeled and cut into |
| ; thin chips) | ||
| Seasoned Flour | ||
Directions
1. Beat the egg yolks and whites together. Coat the fish in flour then egg then breadcrumbs. Then fry in the oil at 190ºc for 8 minutes until golden brown.
2. Meanwhile cook the frites in separate oil at 150ºc for 5 to 7 minutes until tender but not coloured.
3. Just before serving the fish, return the chips to the oil at 190ºc and cook until golden brown.
4. Serve in newspaper cones with salt and vinegar.
Converted by MC_Buster.
NOTES : Chef:Mark Wogan
Converted by MM_Buster v2.0l.