Ingreadient :

• 6 plaice fillets, skinned
• 2 eggs, beaten
• 50g plain flour
• 100g panko breadcrumbs
• Salt and pepper

Mayonnaise

• 2 egg yolks
• 1 tbs Dijon mustard
• 200ml vegetable oil
• Salt and pepper
• Few drops of sea buckthorn

Direction :

1. Preheat a deep fat fryer to 170c.
2. Coat the fillets in seasoned flour, egg and panko breadcrumbs and deep fry for 1 minute until golden brown. Drain and season.
3. To make the mayo, whisk the egg yolks and mustard and slowly drizzle in the oil until thick. Add the sea buckthorn then whisk into the mayo, add salt and pepper.