INSTRUCTIONS
Breaded John Dory with green peas and prawns
Coat the first fish fillet in flour and shake off the excess. Dip in the egg wash, then plaice in the breadcrumbs and coat all over. Shake off the excess and place the fillet on the plate. Repeat with the rest of the fish, and set aside.
Heat the vegetable oil in a sauce pan and check the temperature with a thermometer. The temperature must be maintained at 180C during the entire cooking process
Cook your first batch of fillets until golden brown, remove and place on a plate lined with paper towels to soak up the excess oil. Repeat until all fillets are cooked
Divide the green peas among four large plates, plaice two fillets on each and sprinkle with sea salt and black pepper. Put a three cooked prawns on each plate and serve immediately