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Crunchy Topped Coley

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Ingredients
  Coley steak 4 , skin and bone removed, cut into chunks
  Plain flour 2 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Garlic 2 Clove (10 gm), crushed
  Butter 1⁄4 Cup (4 tbs)
  Oil 2 Tablespoon
  Tomatoes 4 , blanched, peeled and each cut into 8 pieces
  Bread slice 4 , crusts removed and cubed
  Celery stick 2 , thinly sliced
  Finely chopped parsley 1 Tablespoon
  Pitted black olives 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1. In a medium sized bowl, combine coley with salt and pepper. Mix well and dust evenly with flour. Place on a plate. Keep aside.

MAKING
2. In a medium sized wok, combine garlic, butter and oil.
3. Once hot, add bread cubes and fry till golden brown in colour.
4. Drain on absorbent paper and keep aside.
5. In the same wok, add floured fish and cook on both sides till golden brown in colour.
6. Remove on to a serving platter and keep aside. (You may keep in a low temperature pre heated oven to keep fish warm).
7. In same wok, add celery and sauté on high flame for 1 minute.
8. Add olives, tomatoes, salt and pepper and cook on medium flame for 2 to 3 minutes.

SERVING
9. Spoon olive tomato mixture over warm fish, top with fried croutons and parsley. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Searing
Ingredient: 
Fish
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

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