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.