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Oven Fried Fish with Carrots and Wedge Potatoes

(for 4 as a main course)

4 X 225g (8oz.) fillets of Cod, Hake or Plaice
2 Eggs
225g (8 oz.) Breadcrumbs
Sunflower Oil
1 Lemon cut in quarters for serving.
8 med. Potatoes
1 kg.(2 lbs)Carrots
30g (1 oz.) Butter
1 tsp sugar
Salt and Pepper
First set your oven to Gas 7, 220 C, 450 F.
Now scrub the potatoes then cut them into wedges along the length ( you should get 6 wedges from each potato)
Put 2 tbs of Sunflower oil into a large bowl and liberally sprinkle with salt and pepper, toss the wedges about in this until well coated and then put into a roasting tin into the oven- they will take approx. 30 mts to cook depending on your oven.
Next cook the carrots; peel them and slice them down either in rings or chip shaped pieces.Put them into a frying pan with the butter, sugar, salt and pepper.Pour in enough water to come half way up the carrots and put on the heat, let this simmer quite briskly-stirring from time to time- until the water is all but evaporated and the carrots are coated with a shiney buttery glaze.
Once ready take off the heat(they will reheat easily on the pan)
Now cook the fish; break the eggs into a large flat plate and break them up roughly with a fork, sprinkle the breadcrumbs on a similar plate and season them.Dip the fillets into the egg mixture one by one and then press them well down into the breadcrumbs. Have ready a well oiled baking sheet.
Nowpour a little oil onto a pan and let it get very hot ( it should sizzle when you drop in some crumbs.) One by one fry the fillets with the flesh side down only until they are golden brown on that side ( keep shaking the pan gently to avoid sticking)Now put with the cooked side up on the baking sheet.Repeat this with the other three fillets and put them together into the oven. In 10 mts time the potatoes, carrots and fish will be ready.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef