310306_mini chopper cookbook.qxp 4/4/2006 15:44 Page 14
BREADCRUMB COATINGS
...CRUNCHY CRUMBS | FILLET OF FISH WITH A HERB CRUST (serves four) |
•One by one, roll the chicken breasts or fish in the flour and then pat off as much as you can, leaving the finest layer
•Roll in the egg, and finally place in the bed of crumbs, rolling lightly, patting and pressing, so the pieces are well and evenly coated
•Heat the oil in frying pan, cook and gently sizzle on both sides, until they are cooked through, then drain on crumpled paper towel. The chicken breasts will take
•Fish requires about 8 minutes, and is ready when it flakes cleanly if prodded with a fork.
This gorgeous crust prevents the fish from drying out, and makes the meal more substantial.
60g (2½oz) fresh breadcrumbs (see Daily uses for your Dualit mini chopper)
a tbsp tarragon or parsley leaves
45g (2oz) chilled butter
4 x 150g (5oz) turbot, halibut or brill fillets, skinned
flour for dusting (see Crunchy Crumbs recipe for method)
salt and pepper
•Place the crumbs, herbs and a knob of butter in the mini chopper and whiz until the mixture goes green. Add salt and pepper to taste
•Pat the fish dry with kitchen paper, dust with flour
•Fry the fish for
•Place at the top of a hot oven, 220C/425F/M7, or under a preheated grill, until the crust starts to colour
•Serve straight away
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