Crispy cod with Kyiv butter

• plain flour↗100g g
• eggs↗2

  beaten

• panko breadcrumbs↗150g g
• cod fillets4

  (about 120 g each), or use hake, pollock or other white fish

• sunflower oil↗3tbsp tbsp
• garlic cloves↗2

  minced or grated

• parsley↗

  finely chopped

• butter↗100g g

  soft

• lemon↗½

  juiced

Step-by-step instructions

1. 1

   To make Kyiv butter, combine all ingredients in a bowl with a pinch of salt. Chill until use. Store in the refrigerator for up to one day or freeze for up to a month.

2. 2

   Place the flour in a shallow bowl and season with salt, beat the eggs in a second bowl, and put the panko breadcrumbs in a third. Pat the fish fillets dry with kitchen paper, then, working one fillet at a time, coat the fish in flour, shaking off excess, then in egg, and finally in panko, turning to ensure an even coating. If you want a thicker crust, dip the fillet again in egg and panko. At this stage the fish can be covered and chilled for 2‑3 hours.

3. 3

   Preheat the oven to 220 °C/200 °C with convection/gas 7. Heat most of the oil in a large oven‑proof skillet over medium heat and fry the fish for about 5 minutes until the crust turns golden. If the oil runs low, add the remaining oil to the pan, then flip the fillets, transfer the skillet to the oven and bake for 10 minutes until the fish is cooked through. Remove the skillet from the oven and place about 1 tsp of Kyiv butter on each fillet. Return to the oven for another 5 minutes to melt the butter over the fish. Meanwhile, gently melt the remaining Kyiv butter in a small saucepan over low heat. Serve the fish, drizzled with the pan juices, and provide a small bowl of melted Kyiv butter for dipping the fries.