Battered fish with chilli

Ingredients

100 g flour

1 lemon, rind

50 ml fresh dill, chopped

2 red chillies, finely chopped

800 g yellowtail, cut into 4 fillets

2 large eggs,

beaten 50 g butter

Method

Mix together the flour, lemon rind, dill and chillies.

Dip each fish fillet into the beaten egg and then into the flour mixture.

Repeat if necessary to coat well.

Shake off the excess flour.

Heat the butter in a large frying pan and gently sauté the fish fillets for 8 to 10 minutes, turning once, until golden brown and cooked through.

Serve with tartar sauce and a crisp green salad.

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