Ingredients (5 schnitzels)
5 fresh, white, thin fish fillets, boneless and skinless
(If you intend to use frozen fish, make sure it is completely defrosted and dry – use a paper towel to absorb all the moisture.)
1 egg, whisked
½ cup white flour
5 tablespoons Sugat semolina
5 tablespoons Sugat sesame
½ teaspoon sea salt
2 large potatoes, peeled and cut into chunks
1 cup green peas (frozen or tinned)
Butter (for the purée)
Salt and pepper
Olive oil

Preparation:
1. Soften the potatoes in the way you prefer: cook in a pot of boiling water, bake in the oven, or in the microwave.
2. Cook the peas in boiling water for 10 minutes. Rinse and wash with cold water (to preserve the colour).
3.  Mash the potatoes until puréed, season with salt and add butter (or, if you prefer, leave without any butter).
4.  Mash the peas manually, or in a food processor, with 2 teaspoons of butter (it is advisable to add the butter here). Season with salt and pepper.
5. Heat a generous amount of olive oil in a large frying pan.
6. Prepare three flat plates: one with white flour, the second with the egg and some black pepper, the third with the semolina, sesame and sea salt mixed together.
7. Dip the fillets in the white flour, then in the egg and finally in the semolina and sesame. Fry both sides until crispy and brown.
8. Serving suggestion: combine the two colours – the white potato and the green pea purées – to form a round circle. Place the schnitzel on top.