Spicy Fish On Savoury Rice - cooking recipe

Ingredients

140 g all-purpose flour
2 ml cayenne pepper
5 ml dried basil
6 hake fillets (or fish of choice)
salt
2 eggs, whisked
fresh breadcrumb
oil (for frying)
RICE
1 onion, coarsely chopped
1 green pepper, diced
375 ml uncooked rice
500 ml chicken stock
100 g fresh button mushrooms, sliced
50 g pecan nuts, coarsely chopped

Preparation

Combine the cake flour, cayenne pepper and dried basil and transfer the mixture to a fairly large flat plate.
Season the hake fillets to taste with salt and roll each fillet in the cake flour mixture.
Dip each fillet in the whisked egg and roll in the breadcrumbs.
Place on a baking sheet and chill for about 15 minutes.
Fry in heated oil until brown on the outside and cooked inside.
Saute the onion and green pepper in a little heated oil until soft.
Add the rice and stir-fry for about 1 minute.
Pour over the chicken stock and simmer until the rice is tender and done, adding boiling water if necessary.
Saute the mushrooms in a separate pan until done and mix with the cooked rice.
Add the pecan nuts.
Spoon the rice onto a serving platter or onto individual plates and place the fish on top.
Serve with tartar sauce or slices of lemon.