Crumbed Fish With Super Tasty White Sauce

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READY IN: 25mins
Recipe by Ben Ross

This is a yummy dish. No more can be said. It will make you come back for seconds and maybe thirds.

Ingredients Nutrition

  • SAUCE

  • 1 tablespoon butter
  • 1 tablespoon plain flour
  • 12 cup milk
  • 12 teaspoon paprika
  • CRUMBED FISH

  • 4 pieces fish, cut in halfs
  • 1 egg
  • 1 cup stale breadcrumbs

Directions

  1. SAUCE--------------.
  2. Place the butter in a preheated suacepan and melt the butter down (on low heat).
  3. Once the butter is melted down add the plain flour.
  4. Stir well and cook the mixture of butter and plain flour which should go a bit lumpy and dry at this stage.
  5. Very important that you cook this well (2-4 minutes).
  6. Remove from heat and slowly, very slowly add the milk and stir in.
  7. The sauce should now be getting smooth.
  8. If it is lumpy you have been adding the milk to fast.
  9. Keep adding the milk until the desired thickness is achieved.
  10. Add the paprika for a bit of extra kick.
  11. Any other herbs or things like lemons can be added for a bit of extra taste.
  12. This sauce is used in my fish and white sauce and my tuna mornay recipes as well so look for them.
  13. CRUMBED FISH---------------.
  14. Beat the egg until the white and yolk are combined.
  15. Dip the fish piece by piece in the egg.
  16. Cover with a generous coating of breadcrumbs.
  17. Place in a frying pan with oil and cook on medium heat until the fish is cooked through.
  18. When serving place 2 pieces on each persons plate and pour the white sauce over the fish and be sure to garnish with some parsley.
  19. Enjoy.

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