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Lotte fish and chips with parsley sauce
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.
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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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