Courtesy of Maggie Lynch IINH

Keep your friends close with Maggie Lynch’s delicious summer supper.

Serves 4

Ingredients

• 4 x 180g haddock fillets, skin and bones removed
• 60g white flour
• Seasoning to taste
• 1 large egg
• 50ml milk
• 200g stale bread (sourdough or gluten free is best)
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp turmeric
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• 60g butter
• 2 tbsp olive oil

Cucumber Tartare

• 200g full fat natural yoghurt or Greek style natural soya yoghurt (Sojade)
• 1 tbsp capers, roughly chopped
• 120-150g cucumber (½), peeled, seeds removed and diced small
• 10g fresh dill, finely chopped
• 40g (2) spring onion, finely chopped
• 1-2 tbsp Udo’s Choice Ultimate Oil Blend
• 1 tbsp lemon juice
• Seasoning

Method

1. Pre-heat oven to 180˚c.

2. To make breadcrumbs: Tear the bread into pieces and drop into a food processor with a blade attachment. Add flavourings and seasoning. Pulse the bread pieces until crumbly – for fi ne breadcrumbs pulse longer. Spread crumbs on a large baking tray and transfer to the oven for 15-20 minutes; stir occasionally until crumbs are pale golden and lightly crunchy. Taste and add additional seasonings as you like. Set aside to cool.

3. To make the tartare: In a small bowl mix all the ingredients. Keep in the fridge until ready to use.

4. Place fish fillets on a flat tray and pat dry with kitchen paper. Place the flour on a plate and season with salt and pepper. Lightly whisk the egg and milk together in a shallow bowl. Put 1/2 of the toasted breadcrumbs on a separate plate.

5. Dip both sides of each fish piece in the flour, tapping away excess flour. Dip both sides in the egg mix then coat thoroughly with the breadcrumbs. Place fish on the lined tray. Repeat with remaining fi sh. Add more breadcrumbs if necessary. Chill for 30 minutes before cooking.

6. Melt half the butter with half the olive oil in a large frying pan. Once little bubbles appear add the crumbed fish fillets and cook for two to three minutes on each side until crispy, golden and cooked through. Drain

Maggie’s Tips

> Shortcut the crumb mixture by using regular breadcrumbs or gluten free or panko breadcrumbs from your supermarket.

> Cut the fish fillets into thick strips to make fish goujons.

> Any white fish will suffice, or try organic salmon and mackerel fillets.

> The crumb mixture also works really well with pork fillets, chicken fillets, chicken thighs or halloumi cheese.