Ingredients (4 persons)
| Amount | Measure | Name |
|---|---|---|
| 600.00 | g | Fish - Lapu Lapu |
| 5.00 | mg | Spices - Cayenne |
| 3.00 | g | Salt |
| 3.00 | g | Ground Black Pepper |
| 300.00 | g | Bread Crumbs |
| 250.00 | ml | Oil - Cooking |
| 300.00 | g | French Fries, Cooked |
| 200.00 | g | Dijon Mustard |
| 40.00 | g | Olives - plain, black |
| 40.00 | g | Capers in can, extra fine |
| 40.00 | g | Onion |
| 3.00 | pc | Eggs (class extra) |
| 30.00 | g | Pickles, whole (gherkins) |
| 5.00 | g | Dried Dill |
| 50.00 | g | Lemon |
| 5.00 | g | Herbs Fresh - Parsley |
Preparation
1. In a bowl, combine the cayenne, salt, pepper and breadcrumbs.
2. Coat the fish fillets with the egg and dredge into the breadcrumb mixture.
3. Deep-fry in hot oil (180 C). Set aside.
4. In a bowl, combine the LADY'S CHOICE HONEY MUSTARD DRESSING along with the olives, capers, onions, hard-boiled eggs, pickles and dill. Season to taste.
5. Plate the fish with the french fries and serve with the dip.
6. Drizzle with lemon juice and sprinkle with fresh parsley.
2. Coat the fish fillets with the egg and dredge into the breadcrumb mixture.
3. Deep-fry in hot oil (180 C). Set aside.
4. In a bowl, combine the LADY'S CHOICE HONEY MUSTARD DRESSING along with the olives, capers, onions, hard-boiled eggs, pickles and dill. Season to taste.
5. Plate the fish with the french fries and serve with the dip.
6. Drizzle with lemon juice and sprinkle with fresh parsley.
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