PANFRIED SMOKED HADDOCK FILLETS

Lockdown day #132🇿🇦 Panfried smoked haddock fillets with fluffy sexy mustard mash and salad. I prefer mine fried in a bit of oil and butter as opposed to poached in milk.

400 g Petite Smoked Haddock fillets
oil for shallow frying
± 2 tablespoons of butter

Defrost the box of fish overnight in fridge.
Heat a non-stick heavy bottomed pan. Add the oil and butter. As soon as the butter had melted put the fish fillets in the pan on skin side first. Gently fry for a few minutes then carefully turn over and fry the other side. As soon as the translucent flesh becomes opaque the fish is done and should be removed and served immediately.

Recipe and photo: Elsabie Templeton