Gordon Ramsay is one of the best chefs this country has ever produced, with 14 Michelin stars awarded to his restaurant empire.
But his new book and upcoming TV series, Gordon Ramsay's Ultimate Home Cooking, which is due to air later this year, takes food back to basics
"I want to show that cooking can be fun and exciting," says the 46-year-old father-of-four. "It's all about encouraging people to take a fresh look at familiar ingredients, and throw in some new ones to create a delicious meal. I want people to have confidence in the kitchen." Here's a good value recipe of Gordon's to try.
Serves 4. About £1.30 a portion
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500g white fish fillet, skinned (pollock is perfect)
4 sprigs of dill, leaves only
100g panko breadcrumbs
4 tbsp plain flour
2 free-range eggs, beaten
sunflower oil, for frying
knob of butter
salt and freshly ground black pepper
Slice the fish into chunky fish finger shapes, down the fillet, rather than across it. Sprinkle lightly with salt, then cover and place in the fridge for 20-30 minutes to firm up.
Finely chop the dill and mix with the breadcrumbs in a shallow bowl. Put the flour into another shallow bowl and season with salt and pepper. Put the beaten eggs into a third bowl.
Using kitchen paper, rub any excess salt off the fish. Dust the fish pieces in flour and shake off any excess, then dip in the egg, making sure all the sides are coated. Allow any excess to drip off, then cover in the dill breadcrumbs. Roll the fish between your hands before cooking. This will get rid of any hard edges that might otherwise burn in the pan.
Place a large heavy-based frying pan over a medium-high heat and add enough sunflower oil to lightly coat the bottom. When hot, shallow-fry the fish fingers on either side for three minutes. Add the butter towards the end of the cooking time to help the fish fingers crisp up and turn a deep golden colour.
Drain on kitchen paper and season with a pinch of sea salt before serving.
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