If you do not have a cooking thermometer or deep-fat frier with its own thermostat, test the heat of the oil by dropping in a 2.5 cm (1 inch) cube of bread: this should brown in 75 seconds at a temperature of 170C/325F. It is very important to coat the rolls thoroughly in egg and breadcrumbs, or the cheese will melt and it will bubble out. 0C/325F.
- 2 plaice divided into 8 fillets
- 4 oz Cheddar cheese in 1 piece
- 2 large eggs beaten
- 8 oz fresh white breadcrumbs
- vegetable oil for deep frying
- Skin and wash the fillets, then dry them on absorbent paper.
- Cut the cheese into 8 pieces, each long enough to fit just across the width of a fish fillet. Place a piece of cheese on each fillet and roll it up, starting from the tail end.
- Pour the beaten eggs on to a shallow dish and put the breadcrumbs on a plate. Coat each fish roll
- all over in egg, then in breadcrumbs. Repeat, so that the rolls are coated twice, pressing the second coating of breadcrumbs on thoroughly. [J]
- Pour enough oil into a deep-fat frier to cover the fish rolls and heat to 170C/325F. Carefully lower the fish rolls into the hot oil and fry for about 7 minutes until they are golden brown and crisp (fry the rolls in 2 batches if necessary). Remove with a slotted spoon and drain on absorbent paper. Serve at once, with tartare sauce.
Calories: 370 kcal
Carbohydrates: 41 g
Protein: 17 g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 112 mg
Sodium: 623 mg
Potassium: 171 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 403 IU
Calcium: 321 mg
Iron: 3 mg