Escarole and Alaska Pollock Cutlets

Batavian endive, or escarole, broad chicory has broad outer leaves with a crinkled shape. They can be served cooked or used raw in salads with mayonnaise. They don't taste as bitter as Belgain or curly endive. I am sending this to Blogger Secret Ingredient: GREENS hosted by girlichef.

2 Alaska Pollock fillets 1/2 tsp Jiafan rice wine 1/3 tsp White pepper powder 1/3 tsp Salt 200 g All-purpose flour 1 Egg 50-80 g Escarole, sliced thinly 10 g Salt 10 g Chicken bouillon Cooking oil Sweet chilli sauce

1. Marinade the fish fillets with rice wine, white pepper and 1/3 teaspoon of salt. Set aside for 10 minutes. In a mixing bowl place the flour, egg, greens, salt and chicken bouillon. Well mix. Coat the fish fillets with the batter.
   
   
2. Heat up a skillet over the high heat with some oil. Add in the coated fish fillets and pan-fry until golden brown at the both side. Slice them and serve with sweet chilli sauce.