|
Ingredients
|
For 4
|
For 100
|
|
Pomfert
|
500gms
|
12.5kg
|
|
Milk
|
10ml
|
250ml
|
|
Seasoned flour
|
15gms
|
225gms
|
|
Breadcrumbs
|
30gms
|
455gms
|
|
Fat to fry (absorption)
|
55gms
|
340gms
|
|
Eggs
|
1
|
10
|
|
Butter
|
30gms
|
500gms
|
|
Parsley
|
1 spring
|
1 bunch
|
|
Lime
|
½
|
6
|
Clean and fillet Pomfert. Dip in milk. Roll in flour. Coat
with beaten egg and breadcrumbs and deep fry. Serve garnished with Maitre d’
hotel butter. To make Maitre d’ hotel butter, cream butter, add chopped parsley
and lime juice. Mix well, set in a cool place and use as required.
