Serves 4
Ingredients
600g fish, cut into 2-3 cm strips
1/4 cup of tapioca or rice flour-season with salt and pepper
1 egg plus 2 tbsp water-beaten and seasoned
1/4 cup each of pumpkin/sunflower/sesame seeds
2 tbsp savoury yeast flakes (you can leave this out if you dont have it)
Method
Blitz your seeds and yeast flakes until fine like crumbs. Put you fish into the flour, shake off excess, put in egg, let excess drip off then roll in your crumbs. Cook in coconut oil for 2-3 minutes each side on a medium heat. Serve with lemon/homemade tartare sauce and sweet potato chips.
600g fish, cut into 2-3 cm strips
1/4 cup of tapioca or rice flour-season with salt and pepper
1 egg plus 2 tbsp water-beaten and seasoned
1/4 cup each of pumpkin/sunflower/sesame seeds
2 tbsp savoury yeast flakes (you can leave this out if you dont have it)
Method
Blitz your seeds and yeast flakes until fine like crumbs. Put you fish into the flour, shake off excess, put in egg, let excess drip off then roll in your crumbs. Cook in coconut oil for 2-3 minutes each side on a medium heat. Serve with lemon/homemade tartare sauce and sweet potato chips.
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