Recipes

Perfect crumbed fish fillets

4 Servings

Lunch

22 MIN

Prep

0-15 mins

Cook

7 MIN

Ingredients

4 

125 g (approx.) fish fillets, skin removed (tarakihi, snapper, gurnard)

1/4 cup

Flour - seasoned with salt and pepper

1 

Egg

1 cup

Panko or regular bread crumbs

20 g

Butter

2 tbsp

Oil

400 ml

Jar Eta tartare sauce

Instructions

Step 1

Pat fish fillets dry with paper towels. Put the seasoned flour onto a plate. Break the egg onto another dinner sized plate and beat it with 1 tablespoon of water. Place the panko crumbs onto another plate.

Step 2

Coat fish fillet in the flour and then dip in the beaten egg. Coat the fish in panko crumbs and place on a clean plate. Repeat with the remaining fish fillets. Refrigerate fish for 10 minutes before cooking.

Step 3

Heat the butter and oil in a frying pan over moderate heat. Place the fish in the pan and cook for 5-7 minutes, turning once during cooking until crumbs are golden and fish is cooked.

Step 4

Serve with Eta Tartare Sauce, accompanied with a fresh green salad on the side.