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Crumbed lamb cutlets with
green tomato salsa
12 frenched lamb cutlets
plain flour
2 eggs, beaten
2 tablespoons milk
1 cup dried breadcrumbs
3 litres oil for deep frying
1. Coat cutlet in flour, shaking off any excess then
coat in combined egg and milk, then breadcrumbs.
Repeat coating in egg mixture and breadcrumbs to
give a thick coating. Chill for 30 minutes.
2. Fill deep fryer with 3 litres of oil. Preheat to 180°C.
3. Deep fry cutlets in three batches until crisp and
golden, approximately 5-6 minutes allowing oil to
reheat between each batch. Drain.
Serving suggestion: Serve with Green Tomato Salsa.
Accompany with mashed potato.
Green tomato salsa
1 cup parsley sprigs
1⁄2cup mint leaves
1 clove garlic, peeled
1 Spanish onion, quartered
2 green tomatoes, quartered
2 tablespoons olive oil
2 tablespoons lemon juice
1. Place parsley and mint into a food processor and
process using pulse button until roughly chopped.
2. Add garlic, onion, tomatoes, olive oil
and lemon juice. Process using pulse button until
just combined but still chunky in texture.
Serve chilled with lamb cutlets.
44
Mains Fish and chips
1 1⁄4cups plain flour
pinch salt
2 eggs, separated
250ml beer
1 tablespoon oil
3 litres oil for deep frying
4 boneless fish fillets (150g each)
4 potatoes, peeled and cut in 1cm
cubed chips
lemon wedges
1. To prepare batter, sift flour and salt into a bowl.
Make a well in the centre. Add egg yolks, beer
and oil. Beat until smooth then stand for 30
minutes. Beat egg whites until soft peaks form,
fold through batter.
2. Fill deep fryer with 3 litres of oil and preheat to
180°C. Preheat an oven to 150c to keep fish warm
when cooked.
3. Coat the fish in batter allowing excess batter to
drain off.
4. Deep fry fish in two batches until cooked and
golden, approximately 3-4 minutes allowing oil to
reheat between each batch. Drain and keep warm.
5. Increase deep fryer temperature to
190°C. When heated, deep fry chips in two
batches until golden, approximately 12-15 minutes
allowing oil to reheat between each batch. Drain.
Serving suggestion: Serve fish and chips with lemon
wedges and Tartare sauce.
When the basket is in the lowered position
always use tongs and gently lower the battered
food into the oil.
Tip: If fish fillets have skin on, remove the skin
otherwise the fish curls up while frying.
Note
Tartare sauce
1⁄2cup mayonnaise
1⁄4cup sour cream
2 tablespoons chopped capers
2 tablespoons chopped gherkin
1 tablespoon chopped parsley
salt and pepper to taste
1. Combine mayonnaise, sour cream, capers and
gherkin. Season to taste.
Serve as an accompaniment to Fish and Chips.
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