Sautéed Seafood with Peasemeal

Sautéed Seafood with Peasemeal
Print Recipe
Peasemeal is a versatile healthy flour used in cooking and baking since Roman times and increasingly used by chefs for its flavour and warm hue, making it both delicious and attractive.
Servings
2 persons
Servings
2 persons
Sautéed Seafood with Peasemeal
Print Recipe
Peasemeal is a versatile healthy flour used in cooking and baking since Roman times and increasingly used by chefs for its flavour and warm hue, making it both delicious and attractive.
Servings
2 persons
Servings
2 persons
Ingredients
Servings: persons
Instructions
  1. Cut assorted fish in bite-sized chunks.
  2. Place seasoned beaten egg in one bowl and the peasemeal in another.
  3. Coat fish in beaten egg and roll in Peasemeal. Set on a tray and continue with all the fish.
  4. Heat a generous drizzle of oil in a pan and sauté the fish on each side for a couple of minutes until Peasemeal is golden. Cooking in small batches gives you the best result. Add a little more oil if necessary. When a batch is cooked, transfer to a dish in a warm oven.
  5. Serve with baked potato wedges, a scrunch of salt, salad & a squeeze of lemon.
Recipe Notes

Blackthorn salt is produced in Ayrshire

Our fish was from HS Murray in Inverkeithing

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