Herb Crusted Haddock
This is my standby recipe for eating Haddock, which I have used for years.
Blitz a few breadcrumbs and add mixed herbs and a handful of fresh parsley with some black pepper. Dip the fish in flour, beaten egg and the herby breadcrumbs. Fry in a tablespoon of olive oil until golden and cooked to your liking. I usually serve with peas.
I buy fresh fish from Oakham market on a Saturday which is delivered from Cornwall. The fish stall is brilliant and nothing is too much trouble for them. I usually ask for the skin to be removed as they have really sharp knives.
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