Crispy Fish and Lasos Kreol

This recipe is truly centred around creole sauce, a.k.a. lasos kreol. A simple Seychellois condiment of spiced onion and tomatoes cooked until softened, usually served with fish. The texture can usually vary from quite chunky to softened to the point where its mush, it really depends on your preference - Keep it cooking for a smooth texture, or make it speedy and keep it chunky.

I’ve paired the sauce with a bashed, breaded and fried fish fillet, reminiscent of fish fingers - a fusion dish that combines my Seychellois roots and upbringing in europe.

Serves: 2

Prep/Cook Time:

Ingredients

2x 140g Cod Fillets

1 Large Egg

100g Plain Flour

100g Panko Breadcrumbs

3 Tomatoes, cut in into wedges

1 Brown Onion, finely sliced

3 Sprigs of Thyme

5g Flat Leaf Parsley, finely chopped

1 Lemon

50ml Water

Mayo, to serve

Olive Oil, Salt

Method:

1. Place the fish fillets between two pieces of parchment paper. Using something flat, gently bash the fish until 1cm thick. Crack the egg onto a plate and whisk, set aside. Add the flour and panko onto two seperate plates. Season all three with salt.

2. Dunk each cod fillet into the flour, then the eggs and into the panko. Place onto a clean plate or baking tray, set aside.

3. Heat a frying pan over medium-high heat. Once hot, add the onion and thyme, cook for 4-6 minutes, or until softened. Stir the tomatoes, reduce the heat to medium, and cook for 8-10 minutes until softened. Pour the water in, remove from the heat and season with a squeeeze of lemon juice and salt. Stir through the parsley.

4. Pour a generous glug of oil into a frying pan, enough to coat the bottom with 1cm worth. Place onto medium-high heat. Once hot, gently lower the crumbed fish into the oil and fry until golden on both sides and cooked through, 5-7 minutes. Transfer to a wire rack of kitchen paper lined plate. Season with some flakey salt.

5. Serve each fish fillet with some lasos kreol, a wedge of lemon and some mayo.