It was already 5 pm and I still didn’t have any idea what to make for dinner. I already knew it was going to be fish, given that I have not defrosted anything and fish will be the fastest option. Since I cook fish very often, I wanted to season it in a different way so that my kids will not be sick of fish.

I thought it would be interesting to make anchovies crusted fish fillet. You can’t go wrong with fish covered with fish right? Wait, what?!

Anyway, to balance out all the saltiness from the anchovies, I added a little sugar to it.

All the time I thought I had anchovies in the fridge, but by the time I took a picture, it turned out I had smelt fish. Oh well, don’t despair smelt or anchovies will work just fine (all we need is salty small fish)

Ingredients:

• Fish fillets
• Dried anchovies (or smelt or any small and salty fish)
• 1 egg
• 1 tsp of coconut sugar (or sugar)
• Coconut oil for pan frying (or your choice of fat)

Directions:

• Grind your anchovies (or smelt)

• Mix it with the coconut sugar (or sugar) on a wide flat plate, this will be your “breading”.

• In another plate crack and whisk your egg. this will be your egg-wash.

• Heat up your pan with coconut oil (or your choice of fat).
• Coat the fish fillet with the egg.

• Transfer the egg coated fish fillet to the breading (grounded anchovies) plate and coat them evenly.

• Put the fish fillet on the hot oiled pan 2-3 minutes each side, depending the thickness of your fillets.

I’m serving the fish fillet on top of sautéed greens.

Tips:

• I’m using Hake Loins but I’m sure any white fish fillet will work just fine.
• You want to put the fish fillets on a wire rack after finish frying to keep them crispy (if you put the hot fried fish on a plate right away, it will become soggy soon)