To make the croutons, handshred the soft bread into small pieces, and shallow-fry
in a little vegetable oil until crisp and golden.
Add the oil and once hot, shallow-fry
the fish cakes until golden brown.
6 Heat the oil in a frying pan and shallow-fry
the fish fingers over a medium heat for about 3 minutes on each side until crisp and golden.
Dip the lamb slices in the flour, then the egg, then breadcrumbs, then shallow-fry
them until golden on all sides.
Heat some olive oil in a deep frying pan and shallow-fry
the crumbed fish for 2-3 minutes each side until golden and cooked through.
the fish fingers until golden brown and finish in the oven until hot through.
the garlic in a frying pan until slightly golden.
When hot, shallow-fry
the fish fingers on either side for three minutes.
Using a spider, carefully add the ribs and shallow-fry
the fishcakes for 3-4 minutes on each side, until golden-brown all over and cooked through.
Heat a little oil in a frying pan and shallow-fry
4 Roll the mixture into little balls - the size of walnuts - and shallow-fry
the spinach balls in the hot olive oil until golden, about 4-5 mins per side.