LIGHTLY SPICED PANKO CRUSTED HADDOCK
Cooking Instructions
- METHOD
- Removed both salads & salsa from the fridge 30 mins prior to serving.
- Place the panko crumb in a shallow bowl, coat the haddock fillets & set aside.
- Heat a pan with enough oil to submerge the fish in to 180oc.
- Check the temperature of the oil by cooking a small piece of bread first.
- The salsa, beans & potato salad are intended to be eaten cold but if preffered they both can be heated slightly in a small pan for 1 minute or so.
- Fry the crusted fish in the hot oil turning once for 3 to 4 minutes until golden & crisp, remove & drain on kitchen paper to remove any excess oil.
- Share the fresh salsa onto 2 serving plates, top with the crisp fish & serve with the potato salad, dressed beans & wedges of fresh lime.
- ENSURE FOOD IS PIPING HOT THROUGHOUT