Yummy and Easy Crumbed Fish

Petroushka's Note:

I love fish, and the family says I make the best fish in the house. I wonder if they just want me to cook sometimes? Maybe not, because this recipe really is yummy -- and easy.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 800 -900 g fish , most firm white fish works well (when it's on sale, I use tail-end pieces of Atlantic salmon)
• ½ cup flour (or more)
• 2 eggs , lightly beaten
• 1 cup breadcrumbs (I usually make these out of some interesting leftover bread)
• 2 tablespoons parmesan cheese
• 1 tablespoon finely chopped herbs (such as dill or parsley)
• salt and pepper , to taste, I use very little salt
• ¼-½ cup oil (for cooking, adjust to suit your pan)

Directions:

1. Rinse fish and pat dry with paper towels.
2. Season breadcrumbs with parmesan, herbs, salt and pepper.
3. Start to heat oil in frying pan. I use a ridged pan.
4. While oil is heating, dip each piece of fish in flour, then in beaten egg, then in seasoned breadcrumbs.
5. Cook fish in hot oil until done, and nicely browned.
6. Drain on paper towels.
7. Serve with my Tasty and Super Easy Tartar Sauce. Everyone says this sauce makes this recipe, so it is worth the effort.

Reviews

[Chickee]

Delicious! We had some huge pieces of basa. I would also add a little garlic powder and lemon rind next time. I made my own tartare, with some potato chips and a salad it was a great meal!

[Sara 76]

This was great! Was a winner with my whole family! I used pink ling as the fish. I didn't have time to make your tartare sauce, so I use shop bought stuff, but next time I'll be more organised! Lol

[French Tart]

C'est formidable et tres facile! Merci beaucoup encore Petroushka! This was SO easy and SO tasty! I used small tail fillets of Cabillaud, that's Cod, and very fine home-made breadcrumbs.....I like them VERY fine for small fish fillets. The instructions were spot on and we were sitting down in no time to healthy fish and chips! (With your tartare sauce as well!) We thought that the parmesan cheese was an exciting ingredient, and I will use it again in coating fish. Made for PAC Autumn 2007. A bientot!! FT:-) (We ate it with my dad's low fat oven chips and Bergy's mushy peas!)