Crumbled Pouting Fillets


Serves 4


4 fillets of pouting, weighing about 200g each
100g plain flour
2 large eggs, lightly beaten
150g fairly fine fresh white breadcrumbs
250ml groundnut oil
Salt and freshly ground black pepper
For the tartare sauce
2 generous tablespoons mayonnaise (preferably homemade)
1–2 hard-boiled eggs, finely chopped
1 tablespoon roughly chopped parsley
1 teaspoon chopped dill
2–3 gherkins, finely chopped
2 teaspoons capers, finely chopped
Juice of ½ lemon

How to cook crumbed pouting fillets with chunky tartare sauce.

1. Make the tartare sauce first by simply stirring everything together in a bowl.

2. Set aside.

3. Put the plaice fillets on a board and skin them, then give them a quick bone check with your fingertips.

4. Put the flour in a deep plate and season it with salt and pepper. Put the beaten eggs and the breadcrumbs in two separate deep dishes.

5. Lightly coat one fillet of fish in the flour, shaking off any excess. Dip the floured fish in the egg, making sure it’s well coated, then roll it in the breadcrumbs so it’s generously covered. Repeat with the remaining fillets.

6. Set a large, fairly deep, non-stick frying pan over a medium heat and add the oil – it should be about 1cm deep.

Also works with:

7. When it’s hot, fry the breaded fillets, in batches if necessary, for 2–3 minutes on each side, until golden brown and crisp.

8. Serve with the tartare sauce, along with buttered peas or creamed spinach and sautéed potatoes, chips or mash.

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