This is the recipe David was cooking whilst I was talking to you on Skype at the weekend. Its actually a Bill Granger one from his book Bills Food
Here goes
75g breadcrumbs, 45g finely grated parmesan, sea salt & black pepper, 2 eggs, 125g plain flour, 4 firm white fish fillets ( here we use blue-eye cod),1 tbsp olive oil & 25g butter.
Mix breadcrumbs parmesan salt & pepper together. Beat eggs together in a seperate bowl, then place the flour & some of the salt & pepper in another bowl. Dip fish in flour, then egg & finally the breadcrumbs, leave to set in fridge for upto 2 hrs.
In the meantime you need
8 new potatoes (again we use kipfler) peeled & steamed until tender, 1 tbsp olive oil, 1 white onion sliced into thin rings, 155g green peas( what other colour peas are there ?), 250ml chicken stock, 15g butter, salt & pepper.
Slice potatoes into discs. Heat olive oil in pan & fry onion until soft but not brown, add green(!)peas, chicken stock & bring to the boil & simmer for 5 mins. Add potatoes & cook for another 2 mins, remove from heat add butter, salt & pepper.
Back to the fish. Heat olive oil & butter in large frying pan, add fish & gently cook for 2 mins on each side, until light brown. Divide potatoes & peas amongst bowls & place fish on top,sprinkle with some mint leaves & dah dah.............dinner.
Note that fillets of fish are sometimes too big for the kids,mine would never eat fish until we introduced this with small bite sizes pretending it was chicken........Now they eat a good size piece & know it is fish - we still call it blue- eye chicken !!!
