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Nats' Posh Fish Fingers and Chips


• 1 X Large Pollock Fillet, skinned and sliced into strips

• 250g Fine dried breadcrumbs

• 3 eggs, beaten

• 150g Flour

• Vegetable/ Sunflower oil for frying Put flour on a plate and season with salt and pepper, put eggs in a bowl and breadcrumbs on another plate in that order. First roll the fish in the flour, then into the egg, lift it and let the egg drain off before rolling it in the breadcrumbs. Pat it well and make sure it is well coated. Heat up enough oil in a large frying pan for shallow frying, cook each side 3 to 4 minute till golden and crispy. Place the fish on a kitchen paper towel , on a plate to drain any excess oil. Serve with Chips and Tartar Sauce. Et Voilà, Bon Appétit.

Natacha Murry
May 20

Edited: May 30