Kipper scotch egg

Method Print recipe

1. Preheat the fryers and oven.
2. Bring a pan of water to the boil and cook the eggs for 8 minutes until soft boiled.
3. Place the smash in a heat proof bowl.
4. Place 400ml of milk and the water in a pan and bring to the simmer.
5. Flake the kippers into the Smash, then using the cooking liquid, gradually add to the Smash until the texture resembles thickened mash potato.
6. Place the flour, remaining milk and breadcrumbs in a separate bowl.
7. Lightly roll the egg in the flower, then mould the potato mix around the egg and repeat until all eggs are coated.
8. Then roll the egg back in the flour, roll in the milk, then the breadcrumbs and repeat until all are coated.
9. Place the eggs in hot oil and cook for a few minutes. Place them on a tray and finish cooking in the oven until they reach temperature and are golden brown.

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