Portly Cooks |Breaded Gurnard Tostada with Sweetcorn Chilli Salsa

Bread Gurnard Tostada

Gurnard is a fantastic little fish, although when whole they look a little depressed don’t let their glum expression put you off, the flavour is fab!  This one is a nice and easy way to try gurnard if you’re a little unsure about trying different fish.

  • 2 Fillets Gurnard
  • 1 small tin Sweetcorn
  • 2 Salad Tomatoes
  • 1 Small bunch Coriander
  • 2 Corn Tortillas
  • Rocket to garnish
  • Breadcrumbs
  • 1 Egg (Beaten)

Start off with the fish, cut each fillet in half though the middle, so you get a tail piece and a square shaped piece. Dip each piece into the beaten egg and then into the breadcrumbs. You can double dip if you’d like a thicker crust.  Once breaded, bake the fish in the oven at 200c for 10-15 minutes.

For the salsa finely chop the tomato and in bowl mix together with the sweetcorn. Add the coriander and season well and stir in the coriander.  While the fish finishes off, fry the tortillas in a frying pan until crispy.

Remove the fish from the oven, put a tortilla on the plate, add the salsa and top with the fish.

PG

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