Fried fish in mushroom sauce _ menus for one

PREPARATION TIME: 5minutes
COOKING TIME:  3 minutes, plus deep frying
MICROWAVE SETTING: Maximum (Full)


100 g (4 oz) skinned and
boned fresh or thawed
haddock, cod or other
white fish
50 g (2 oz) button
mushrooms, finely sliced
15 g (1/2 oz) butter or
margarine
15 g (1/2 oz) flour

4 tablespoons milk
salt
freshly ground black
pepper
6 tablespoons water
8 tablespoons gram or
besam flour
oil for deep frying


Gram or besam flour, as it is sometimes called, is available from Asian grocers. It is good for batters as it mixes easily with water and coats well.
1.  Put the fish into a basin, slice and add the mushrooms. Cover with cling film and cook for 1 1/2 minutes or until completely cooked. Leave to stand with the juices.
2. To make the sauce, put the butter or margarine into a small bowl and cook for 15 seconds or until melted. Stir in the flour and cook for a further 15 seconds. Measure and add the juices from the fish and make up to 5 tablespoons with the milk. Blend thoroughly, then cook for 1 minute until the sauce thickens. Beat vigorously.
Add salt and pepper to taste.
3.  Flake the fish with a fork or sharp knife and add the sauce. Mix thoroughly and shape into two 5 cm (2 inch) diameter cakes on afloured board. Chill until cool.
4. Combine the water and gram or besam flour in a shallow dish and add salt and pepper. The mixture should be the consistency of heavy cream. Put 1 fish cake into the mixture and spoon the batter over the top.
5.  Heat about 5cm (2 inches) oil in a small saucepan and when sufficiently hot (185-190°C/360-375°F) add 1 coated fish cake, flipping it over carefully as soon as the underside is brown. Cook for 2-3 minutes, reducing the heat if necessary. Drain on a paper towel and keep warm.
6. Coat the second fish cake and fry similarly. Serve hot.