1 cup grated Parmesan
1/4 cup flour
2 tsps black onion seeds
1 tsp cayenne
Mix everything thoroughly. On a greaseproof paper or a nonstick-sprayed surface, place a tablespoon of the mixture spaced 1/2 inch apart and bake at 425F/220C for about 2 minutes, watching carefully so they don’t burn. Transfer to a plate to cool, and the crisps can be stored in a closed tin for up to 3 days. Perfect with champagne.Print This Post
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4 good fat fillets of skinless haddock
1/2 cup flavorless oil, like sunflower, safflower, soybean
1 cup plain flour
1/2 cup cornflour (cornstarch)
1/2 cup fresh homemade coarse breadcrumbs
2 tbsps Fox Point Seasoning or other dried shallot-garlic seasoning
1 cup milk
Make sure the fish fillets are completely dried. Heat the oil in a wide, shallow saucepan till nearly smoking (I know that sounds silly, but you will be able to tell).
Mix dry ingredients in a wide, shallow bowl. Mix eggs and milk in a bowl. Place all fish fillets in the egg mixture. Have a large plate nearby, ready to receive the fillets once battered.
When ready to fry, dip the fish fillets, one by one, into the flour-breadcrumb mixture, then dip quickly again into egg mixture and again into flour-breadcrumb. Place gently into hot oil in ONE layer. Have a large plate nearby again, topped with several layers of paper towel.
Fry the fish on one side for about 2 minutes, then turn carefully and fry on second side for about 2 minutes or until fillets are stiff. Lift carefully onto the paper towel.
Serve hot with:
4 tbsps mayonnaise
4 cornichons, drained and minced
1 tbsp capers, drained and minced
pinch chopped fresh tarragon