Ingredients
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1 Common Bream from one of the Blue Island Fish Markets
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100 g all-purpose flour
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3 Eggs
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200 g breadcrumbs
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10 sprigs parsley, finely chopped
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2 pinches salt
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2 pinches ground black pepper
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Sunflower oil (for frying)
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1 potato, peeled and diced
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1 medium size carrot, peeled and thinly sliced
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1/3 cup milk (preferably low fat)
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1 teaspoon unsalted butter
Instructions
Purchase the filleted fish from one of the Blue Island Fish Markets.
Wash and then dry the fillets with absorbent kitchen paper.
Beat the eggs in a bowl and add salt and pepper. Put the flour in another bowl and the breadcrumbs in a third.
Season the fish with salt and pepper, then add the flour, then the egg and finally the breadcrumbs.
Put the oil in a non-stick frying pan and fry the fish for about 5 minutes.
Meanwhile, boil water in a saucepan and add the potato and carrot. Cook for about 25 minutes. Then remove the excess water and add the milk, butter, a little salt, a little pepper and mash all together until the mixture becomes a velvety purée.
Serve hot and garnish the fish with parsley.
Tip: You can fry more fish fillets and store them in the freezer for up to a month.
Bon appétit!
