Thursday, November 13, 2014

Crumbed Fish with Lime Zest and Parmesan

I craved fish and chips the other day but was not keen on cooking deep fried stuff myself. So I had crumbed fish instead.

You will need:

4 fillets of white, firm fish
2 -3 tablespoons of flour
Salt and pepper
1 cup whole meal breadcrumbs
Zest of one lime/lemon
A tablespoon or two of finely grated parmesan or cheddar
Egg, beaten and add a tablespoon of water

Pat the fillets dry with paper towel. Place flour with salt and pepper in plastic bag – add fish fillets and shake to coat.

In a bowl, mix breadcrumbs with lime zest and parmesan cheese. Dip fish fillets in egg mixture using tong and then coat in breadcrumbs. Rest the crumbed fish in the fridge for at least half an hour before shallow fry. Drain on paper towel. Serve with wedges of lime or lemon, tartar sauce and oven baked potato chips.

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