Подробное пошаговое описание как готовится блюдо "Parmesan and herb fish fingers with artichoke and caperberry salsa". Попробуйте обязательно
- Use a sharp knife to slice fish into 12 thick 'fingers', about 2-3cm wide and 12cm long. Place flour and eggs in separate shallow bowls. Combine the breadcrumbs, parmesan and parsley in a shallow bowl. Season with salt and pepper.
- Dip a fish 'finger' in the flour and shake off any excess. Dip fish in egg mixture then breadcrumb mixture, pressing down firmly to coat. Place coated fish on a tray. Repeat with remaining fish, flour, egg and breadcrumb mixture. Cover with plastic wrap and place in the fridge for 10 minutes to set.
- Meanwhile, use a zester to remove rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from the lemon. Use a small, sharp knife to remove white pith from rind. Cut rind into very thin strips.) Juice the lemon. Combine artichokes, 1 tablespoon reserved artichoke juice, lemon zest and juice, caperberries and parsley leaves in a small bowl.
- Heat the oil in a large frying pan over medium-high heat. Add one-third of the fish and cook, turning occasionally, for 5 minutes or until golden brown and cooked through. Transfer to a plate lined with paper towel. Repeat in 2 more batches with remaining fish.
- Serve fish with artichoke and caperberry salsa, lemon wedges and salad leaves, if desired.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set