Pan Fried Fish and Salad

Pan Fried Fish and Salad, like the Roast Chicken from last week, was one of the first “real meals” I learnt to cook. It too is based on the old favourite Basics from Women’s Weekly. It is also a recipe that I have referred to many times in menu plans but has only been in a word document.

This is a very simple and basic way to pan fry fish and I need to put it on the menu plan a little more often!

Pan Fried Fish and Salad

Ingredients:

• 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
• 1/2 lettuce
• Beetroot (my kids adore tinned beetroot)
• 3 large carrots
• 1/2 cucumber
• 4 sticks celery
• 100 grams tasty cheese
• 1/2 cup tartare sauce

You could serve with any salad, you like really, these are just some of my kids faves.

Method:

1. Beat eggs lightly.

2. Dip fillets into egg.

3. Coat fillets lightly with flour.

4. Heat butter in pan then place fillets into pan to cook.

5. Cook fillets over medium heat until they are lightly browned underneath.

6. Turn over and cook until fish flakes easily when tested with a fork.

7. 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:

a)  Tearing up lettuce in to chunks .

b)  Grating carrot.

c)  Slicing cucumber thinly.

d)  Serving beetroot.

e)  Cutting up celery into sticks.

f)  Cutting tomatoes into wedges.

g)  Slicing cheese.

I find this a really easy meal to involve the kids with preparation for.

What meals do your kids help you cook?