Crumbed fish recipe
- 4 pieces skinned and boned white fish (I used flat head, however snapper, or perch would be great)
- 3 cups fresh breadcruambs
- Zest of one lemon
- 2 eggs, lightly beaten
- ½ cup plain flour
- 25g butter
- 1-2 tablespoons oil
Preheat oven to 200°C.
To make fresh breadcrumbs, place 5-6 slices of torn up day-old bread into a food processor and process until you have fine crumbs, approx 1-2 minutes.
Check all the bones are removed from the fish. Leave as whole fillets or for young children cut into strips.
Place flour, salt and pepper in one bowl, then the beaten egg into another, followed by the breadcrumbs and zest in a third bowl.
Dredge fillets/strips in the flour; shake to remove all excess flour.
Place into egg mixture, covering all of the fish, drain off any excess egg then roll in breadcrumbs. Press the breadcrumbs onto the fish to make sure they are secure.
Continue with remaining fish pieces.
Place a large frying pan on the stove (preferably oven proof); melt butter and oil together over medium heat.
When bubbles appear, place fish in the pan and cook until golden.
If your fillets are thick, put the frying pan into the oven for 5 minutes to make sure the fish is cooked through completely.
- When I make fish like this, I always make oven chips so the oven is already on – if you aren’t making chips, but will need to finish the fish off in the oven, heat the oven up while you are preparing the fish.
- Flathead needs oven time, however snapper and perch are quite thin and oven time shouldn’t be necessary.
- You can freeze the pre-crumbed fish fillets/strips and pull them out during the week for a fast and yummy meal. You’ll need to defrost the fillets before cooking.
- I don’t bother to take the crusts off my bread when I’m making breadcrumbs.
- When I make breadcrumbs, I usually make a big batch and freeze what I don’t use. They last for a month in the freezer and are very handy to have.
- Recipe created by Camilla Baker for Kidspot, New Zealand’s best recipe finder.