Preheat oven to 180°C. Prepare six 1 cup ceramic ramekins by placing onto a baking sheet and lightly buttering the inside of each one, set aside.
Place the chopped potatoes into a pot full of salted, cold water and bring to the boil. Boil potatoes until very tender, drain.
Add 2 tablespoons butter, ½ cup milk, and mash thoroughly using a fork or whizz with a Barmix. Add salt and pepper to taste and fold cheese through.
Place the breadcrumbs onto a plate and whisk the egg and milk together in a bowl. Dip the fillets into the egg and milk mixture, and then dredge thoroughly in the breadcrumbs. Place prepared fillets onto a plate.
Bring a non-stick frying pan to medium heat and add the oil. Fry the fish fillets until each side is golden but the fish is not completely cooked through. Place each golden half-fillet into the bottom of each ramekin.
Fill the ramekin with dollops of mash potato and then place into the oven on the baking sheet.
Cook for 10-15 minutes until tops are golden then serve immediately.
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