Use ordinary raw peanuts, not the roasted or salted varieties, for this recipe. You can leave the skins on or remove them, before chopping, by rubbing them between your fingers. The peanuts can be chopped in a coffee grinder, blender or food processor, but do not chop too finely or the coating will not be crunchy.
To make 40 g (1 1/2 oz) toasted breadcrumbs, toast 4 thin slices of bread until golden on each side. Cut off the crusts, then work for a few seconds in a blender or food processor until reduced to crumbs.
8 plaice fillets, each weighing about 75 g (3 oz), skinned
1 large egg
2 tablespoons single cream or top of the milk
2 teaspoons lemon juice
salt and freshly ground black pepper
40 g (1 1/2 oz) toasted breadcrumbs
100 g (4 oz) peanuts, finely chopped
1 tablespoon vegetable oil
25 g (1 oz) margarine or butter
lemon wedges, to serve
1. Put the egg, cream and lemon juice in a shallow bowl with salt and pepper to taste. Beat well to mix.
2. Mix the breadcrumbs and peanuts together on a plate.
3. Dip the fillets one by one into the egg mixture, lift by the tail to drain off the surplus egg, then coat in the breadcrumb and peanut
mixture. Press the crumbs into the fish and make sure each fillet is well coated on both sides.
4. Heat the oil and margarine
together, in a large frying-pan until the mixture is foaming. Fry the fish, in 2 batches if necessary, for 4 - 5 minutes on each side until light golden in colour. Keep hot on absorbent paper until all are cooked, then serve at once with wedges of lemon.
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