Start by getting your
green pea mash and
homemade mayo ready.
Finley dice your Charlotte onion, capers and garlic and mix it into your mayo together with the curry
Cover and set aside
Chop the parsley set aside
Wash your potatoes and boil them
Toast your bread until completely crisp (not burned), and run them through a blender
Get three dishes and spread out flour on one breadcrumb on the second and egg on the third
Get your filets and roll it in flour then in egg and finally in breadcrumbs
Heat up your frying pan to medium-high heat and add Olive oil
Ad the filets and fry until crisp and light brown
Let the filets drain on a piece of paper.
Reduce the heat to medium and pour in the pre-cooked potatoes.
Add a good chunk of butter and let it simmer until the potatoes get a good light brown crisp.
Add chopped parsley at the end
Serve with a piece of lemon and sliced pickles.