Fiery fish bites

Name: Fiery fish bites
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 750 g Saithe fillet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 30 g Flour; 2 TABLESPOONS Oil; 3 Spring onions; 1 jar(s) (212 ml; separation weight: 140 g) Vegetable corn; 1 (200 ml) Bottle of tomato and chilli sauce; 200 g Schmand; 7-10 Tbsp Taco-Chips; 7-10 Tbsp Salad leaf and parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

750 g Saithe fillet
7-10 Tbsp Salt
7-10 Tbsp Pepper
30 g Flour
2 TABLESPOONS Oil
3 Spring onions
1 jar(s) (212 ml; separation weight: 140 g) Vegetable corn
1 (200 ml) Bottle of tomato and chilli sauce
200 g Schmand
7-10 Tbsp Taco-Chips
7-10 Tbsp Salad leaf and parsley

Directions

1
Wash the fish, dab dry and cut into cubes. Season with salt and pepper and turn in flour. Fry in hot oil for about 8 minutes until golden brown all around. Clean and wash spring onions and cut into rings. Drain the corn grains.
2
Remove fish from the pan and keep warm. Steam spring onions and corn briefly in the frying fat. Add the sauce and heat it up. Arrange a few fish cubes with some sauce, a blob of shame and possibly taco chips on a plate. Garnish with salad leaf and parsley