SPICED PANKO CRUSTED HADDOCK

Cooking instructions for our dine at home meal

Remove both salads from the fridge 20 minutes prior to serving.

Place the panko crumb in a shallow bowl, coat the haddock fillets & set aside.

Heat a deep fat fryer or 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 & potato salad is 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 3-4 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 & the potato salad on the side.

Serve with wedges of fresh lime.

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