fish
serves 4
1Kg / 2lb perch ( or sole, or other whitefish ) fillets
115g / 4oz butter
45ml / 3 tbsp oil
seasoned flour
2 eggs, beaten
fine corn meal
lemon juice
salt
Garnish
lemon wedges
parsley sprigs
Skin and wash and dry the fillets, cut each lengthways into 4 strips
and toss in seasoned flour.
Beat the eggs, add a pinch of salt, then coat the fish before tossing it
in the corn meal, shake off the excess.
Heat the oil in a large frying pan and add 1oz / 1 tbsp of butter. Shallow fry the fish briskly for about 5-6 minutes, turning once, fry in 2 or 3 batches.
Drain on absorbent paper and keep warm.
Melt the remaining butter and add the lemon juice, stir well. Pour over the fish and serve with the garnish.