Deep-fried fish fillets in breadcrumbs with basil and lemon mayonnaise

Categories: May

Ingredients

• sunflower oil, for deep-frying
• 100g fresh white breadcrumbs
• 30g finely grated Parmesan
• 1/2 tsp cayenne pepper
• 50g plain flour
• 2 large egss, beaten
• 12 x 75-100g skinned plaice, lemon sole, flounder, megrim, witch sole or dab fillets
• 6 tbsp mayonnaise
• 2 tsp fresh lemon juice
• 1/2 tsp finely grated lemon zest
• 8 fresh basil leaves, very finely shredded
• lemon wedges, to serve

Directions

1. Mix the mayonnaise, lemon juice and zest and basil together and season to taste. Cover and chill.

2. Half-fill a large, deep saucepan with sunflower oil and heat to 190˚C. (To test it, add a cube of bread to the oil. At the right temperature, it will brown in 30 seconds.)

3. Mix the breadcrumbs, Parmesan, cayenne pepper and a pinch of salt on a large plate. Put the flour onto a second plate and season lightly. Pour the beaten eggs into a shallow dish. Season the fillets lightly on both sides. Coat each fillet, 1 at a time, first in the flour, then the beaten eggs and finally the breadcrumbs.

4. Deep-fry 2 pieces at a time for 2 minutes until crisp and golden. Drain on plenty of kitchen paper and keep warm in a low oven while you cook the other fillets.

5. Serve with the mayonnaise, lemon wedges and a green salad.

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