3 tbsp seasoned plain flour
1/4 tsp dry mustard
4 x 175 g cod fillet, skinned
1 large egg, beaten
50 g porridge oats
25 g walnuts, chopped finely
oil for shallow frying
orange wedges and watercress sprigs
1/4 tsp dry mustard
4 x 175 g cod fillet, skinned
1 large egg, beaten
50 g porridge oats
25 g walnuts, chopped finely
oil for shallow frying
orange wedges and watercress sprigs
method
1. Mix together the flour and mustard. Coat the cod fillets in the flour mixture and brush them with the beaten egg.
2. Mix together the oats and walnuts and coat the fish with the mixture, pressing it firmly into the fillets.
3. Heat some oil in a fryingpan and shallow fry the fish in hot oil for about 5 minutes on each side until golden brown.
4. Drain the fish on kitchen paper and serve garnished with orange wedges and watercress sprigs.
2. Mix together the oats and walnuts and coat the fish with the mixture, pressing it firmly into the fillets.
3. Heat some oil in a fryingpan and shallow fry the fish in hot oil for about 5 minutes on each side until golden brown.
4. Drain the fish on kitchen paper and serve garnished with orange wedges and watercress sprigs.
serving amount
serves: 4
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