450 g fillet of red mullet
450 g fillet of halibut
450 g squid
450 g fillet of halibut
450 g squid
method
1. Cut 450 g each of fillet of red mullet and halibut into goujons and cut 450 g squid into rings.
2. Pass through flour, golden deep-fry in olive oil and drain.
3. Garnish with picked parsley and segments of lemon.
2. Pass through flour, golden deep-fry in olive oil and drain.
3. Garnish with picked parsley and segments of lemon.
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