CRUMBED FISH FILLET SERVED WITH LYONNAISE POTATOES AND VEGGIES

CRUMBED FISH FILLET METHOD
1. Season the fish fillet with mustard, soy sauce, lemon juice and salt.
2. Dust it with flour, then dip in a beaten egg and finally coat it with breadcrumbs
3. Pan fry till golden brown.

 LYONNAISE POTATOES METHOD
1. Peel the potatoes and cut them into circles
2. Blanch them and deep fry till crispy.
3. Pan fry them with onions

VEGGIES RECIPE
1. Pre-boil them in bi-carbonated water for a few seconds
2. Fry them with onions

Serve the fish fillet, lyonnaise potatoes and veggies with The Queen's salad. To make the Queens Salad, cut the condiments into uniform cubes, season with soy sauce, vinegar and salt.