CRUMBED FISH

Ingredients (sufficient for about 4 good sized fillets – increase as required)

½ cup Cornflour

Salt and Pepper

4 eggs

1½ cups breadcrumbs

1 cup olive oil

Method

Put the Cornflour on to a plate or into a plastic bag and season with salt & pepper.

Put the Breadcrumbs onto another plate or plastic bag.

Lightly beat the eggs in a shallow bowl.

Dust the fish fillets with the Cornflour, then dip them into the beaten egg and finally coat with the breadcrumbs.

Set aside on a plate.

Heat the oil, in a frying pan until very hot. garlic & rosemary

Cook the fillets for about 2 minutes on each side, until golden brown.

When cooked set aside on a platter lined with paper towel.

Optional

For a slightly different taste add 1 Garlic clove (halved) and a sprig of Rosemary to the oil whilst heating.

After removing the cooked fillets from the pan save the garlic & rosemary.

Drain out the oil and wipe the pan clean of breadcrumbs.

Return the Garlic and Rosemary to the pan and add the Balsamic Vinegar

Simmer for about 4 minutes, until reduced to approx 1/3,

Add the lemon juice and season with salt and pepper to taste.

Use as a drizzle sauce for a tangy change.