Prep
10 min
Total
25 min
Serves
4
INGREDIENTS
- 4-6 oz portions pickerel
- 1 large bag salt and vinegar chips smashed into small pieces
- 1 egg
- 2 tbsp milk
- 1 bunch thick asparagus peeled
- 12 slices Calabrese
- flour for dusting
- 2 splashes olive oil
- salt and pepper
- 1 lemon for juicing
METHOD
- Wrap asparagus with calabrese. Place on baking sheet and season with olive oil, salt and pepper. Roast at 400 degrees for 5-7 minutes.
- Place the smashed chips on a plate and in a bowl, beat egg and milk together to make an egg wash.
- Season fillets and dust with flour. Place in egg wash and then press the fillets in crushed chips.
- Heat frying pan to medium and add a splash of olive oil, nub of butter and then the fish. Cook to golden brown on both sides and serve with roasted asparagus.
