Sautéed Seafood with Peasemeal
Sauté bite-sized fish chunks in peasemeal flour for a flavorful and attractive Scottish dish. Perfect for seafood lovers!
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Cooking tools:
- Rolling pin
- Skillet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Stove
- Oven
- Baking sheet
- Spatula
Ingredients
- 300 g fish (I use a mix of trout, smoked and unsmoked haddock.)
- 4 tbsps Peasemeal flour
- 1 beaten egg
- Summer Harvest rapeseed oil
- Blackthorn Scottish sea salt
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