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Ingredients

• 400-500 ml milk, or enough to cover the fish
• 350 g pollock fillet, skin and bones removed, cut into thick pieces
• 1 bulbs fennel, leafy tops reserved
• 1 red chilli, halved
• 350 g cold mashed potato
• 1 shallots, finely diced
• 2.5 cm piece fresh ginger
• 2 spring onions, green tops only, shredded
• plain flour, for dusting/shaping
• 3 eggs
• 80-100 g Japanese panko breadcrumbs
• vegetable oil, for deep-frying
• 2 handfuls mixed salad leaves
• olive oil, for dressing
• balsamic vinegar, for dressing
• 1 lemon, cut into wedges

Description

Arthur Potts Dawson Adds Subtle Asian Flavours To An Old Family Favourite

UK TV