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Lotte fish and chips with parsley sauce

Recipe by Norbert Tarayre

Fish and chips revisited in French style with panko‑breaded monkfish fillet, Japanese breadcrumbs and bread crumbs, accompanied by a velvety parsley sauce with preserved lemon, chestnut cream and browned butter. A festive, simple and quick recipe to make in your kitchen.

MediumFrenchServes 4

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Source Video
32m
Prep
8m
Cook
10m
Cleanup
50m
Total

Cost Breakdown

$25.35
Total cost
$6.34
Per serving

Critical Success Points

  • Coat the fish properly to prevent the coating from falling off during frying
  • Maintain the oil at 180 °C for even and crispy cooking

Safety Warnings

  • Be very careful with hot oil: wear kitchen gloves or use tongs to avoid splatters.
  • Never leave the oil unattended.
  • Handle the knife carefully when cutting the fish.

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