4 large fish fillets or equivalent (you will notice we have lots of smaller fillets instead)
60 grams butter
3 eggs
4 tbsps plain flour
½ lettuce
Beetroot (my kids adore tinned beetroot)
3 large carrots
½ cucumber
4 sticks celery
100 grams tasty cheese
½ cup tartare sauce
Method:
Beat eggs lightly.
Dip fillets into egg.
Coat fillets lightly with flour.
Heat butter in pan then place fillets into pan to cook.
Cook fillets over medium heat until they are lightly browned underneath.
Turn over and cook until fish flakes easily when tested with a fork.
Serve with salad.
Salad
As the fish cooks quite quickly, I prepare the salad first. We go for a very simple version that the children can help prepare and also serve this salad themselves. This involves the kids: tearing up lettuce in to chunks, grating carrot, slicing cucumber thinly, serving beetroot, cutting up celery into sticks, cutting tomatoes into wedges, slicing cheese.
Recipe by Planning With Kids at https://planningwithkids.com/2012/02/25/pan-fried-fish-and-salad/