 |
|
Ingredients
2 large flathead fillets
100g plain flour
Salt and pepper
20 basil leaves
4 tbsp whole egg mayonnaise
1 tbsp extra virgin olive oil
1 medium potato, peeled and sliced 1 cm thick
1 egg
Method
Season the flour with the salt and pepper then baste the fish in the flour, then place onto an oiled flat grill for 5 minutes each side.
Mix the egg and enough of the seasoned flour to form a batter then dredge the sliced potatoes through the batter until coated then deep fry until golden brown
Place the basil leaves into your food processor and blend until smooth then add a splash of olive oil and the mayonnaise and blend until smooth.
Serve the grilled fish and scallop potatoes with salad and basil Mayonnaise.
|
|
|
|
|
|
