Fish and “almost chips”
Ingredients
Crispy bites
- 4 medium potatoes with skin, cut into thin slices (2 mm thick);
- 30 ml (2 tbsp.) olive oil;
- 15 ml (1 tbsp.) smoked paprika;
- 4 fillets of sole (100g each);
- 125 ml (½ cup) finely crumbled corn flakes;
- 15 ml (1 tbsp.) dried Italian herbs;
- Salt and pepper from the mill;
- 1 beaten egg;
- 60 ml (¼ cup) all-purpose flour;
- Mayonnaise to taste;
- 4 lemon wedges
Path to follow
- Preheat the oven to 400 degrees F.
- On a large baking sheet lined with parchment paper, lay out the potato slices.
- Brush with 30 ml (2 tablespoons) of oil and sprinkle with smoked paprika. Add salt and pepper to taste.
- Bake for 25 minutes or until the potatoes are cooked and golden.
- Using a food processor or rolling pin, finely crumble the corn flakes and place in a deep plate. Add the Italian herbs, salt, pepper and mix well.
- Beat an egg and place in a deep plate. To book.
- Coat the fish fillets with 60 ml (¼ cup) of flour, dip in beaten egg and cover with cornflake crumbs.
- Place the fish on a baking sheet lined with parchment paper and bake for 15 minutes or until cooked through.
- Serve the fish with the “almost chips”, a little mayonnaise and a wedge of lemon.
For adventurers
When serving:
Add 5 ml (1 tsp) of chili powder to the crumbled cornflakes for a little extra heat!
25 min
4
40 min
Se congèle trois mois.
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Ingredients
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Preparation