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Ingredients
Method
- 4 x skinless cod fillets (mulloway or trout will also work!)
- 65g pistachio nuts (shelled)
- 50g panko breadcrumbs
- 1.5 tsp matcha powder
- 1 egg
- 2 tbsp flour
- Salt and pepper
- 1 lemon, to serve
- Salads, to serve
- Season the fish well. Blitz the nuts in a food processor, and tip into a mixing bowl with the panko and matcha, and stir well. Whisk the egg in a second bowl, and put the flour in a third.
- Dust the fish fillets with the flour, dip into the egg, and then press into the crumb mixture to cover. Carefully fry in hot oil for 3-4 minutes on each side, or until golden and crisp. Drain on kitchen paper, and serve with salads or wasabi peas.
30 mins
4 serving
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