Friday, 8 January 2016

Crispy fried fish, tiny roasties and braised peas and lettuce

So, I opened "The Mediterranean Pantry" this week.  One exciting week!!! Lots of lovely stuff for sale, and loads of potential for lots of fun.  Today I invented "Calabrian fish crust mix", for fried fish.  It is delicious, and will be on sale in The Mediterranean Pantry very soon.

So, I took advantage of this and pepped up our traditional Friday night fish and chips ...

Olive oil
White fish
Calabrian fish crust mix
White wine
Petit pois
Little gem lettuce

Instructions, in more or less, chronological order ...

1.  Chop potatoes into 1 inch cubes - parboil (or microwave) - toss in olive oil and roast in a hot oven.

30(ish) minutes later

2.  Chop an onion, sautee in olive oil until soft, add crushed garlic and a good slosh of white wine.
3.  Chop white fish into 1 inch strips (or leave as fillets if you prefer).  Pat dry with kitchen roll.
4.  Coat the fish pieces with Calabrian fish crust mix.
5.  Fry fish, in hot olive oil - a couple of minutes of each side, in batches, drain on kitchen roll, keeping the batches warm as you go.
6.  Add petit pois to the onions with wedges of little gem lettuce.  Stir until lettuce is wilted.
7.  Scoff.


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