Breaded Fish with Rice and Peas

Ingredients

• 4 filets white fish fillets
• ½ cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs
• 1 cup white rice
• 1 cup frozen peas
• 1 whole lemon
• ¼ cup vegetable oil

Instructions

1. 1

   Rinse the 1 cup rice in a fine-mesh sieve until water runs clear. In a medium saucepan, combine rice with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer until water is absorbed and rice is tender, about 18 minutes.

2. 2

   While rice cooks, set up three shallow bowls: one with 0.5 cup flour, one with 2 beaten eggs, and one with 1 cup breadcrumbs. Pat the 4 fish fillets dry with paper towels and season both sides with salt and pepper.

3. 3

   Dredge each fillet in flour, shaking off excess, then dip in egg, letting excess drip off, then coat thoroughly with breadcrumbs. Press gently so crumbs adhere.

4. 4

   Heat 0.25 cup vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place 2 fillets in the pan without crowding. Cook until golden brown and crispy, about 3-4 minutes per side, until fish flakes easily with a fork. Transfer to a plate and repeat with remaining fillets.

5. 5

   When rice is almost done, place 1 cup frozen peas in a microwave-safe bowl with 2 tablespoons water. Microwave on high for 2-3 minutes until heated through; drain any excess water.

6. 6

   Fluff the cooked rice with a fork and gently fold in the peas. Serve the breaded fish alongside the rice and peas, with lemon wedges for squeezing over the fish.

Tools you’ll need

• Large skillet
• Medium saucepan with lid
• Three shallow bowls
• Fine-mesh sieve
• Microwave-safe bowl

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