Crumbed Fish With Wedges Recipes

HEALTHY PARMESAN GARLIC CRUMBED FISH

Steps:

• Preheat grill / broiler on high.
• Combine the Crumb ingredients and mix well to combine.
• Sprinkle both sides of fish with salt and pepper, then spread the mustard on the top of each fillet (top only).
• Press the mustard smeared side of the fish into the crumb mixture. Press down firmly to make it stick. Then spray with oil (for extra golden crumb!).
• Drizzle 1/2 tbsp oil in a skillet and preheat on the stove over high heat.
• Once skillet is hot, place the fillets in the hot pan then place under the grill / broiler (about 5"/15cm from the heat source) for 5 - 6 minutes until the crumb is golden and the fish is cooked, rotating as required. Fish should flake in centre once cooked.
• Oven option: bake at 220C/390F for 10 - 12 minutes, then finish under the grill/broiler on high to make the crumb golden.
• Serve immediately with lemon wedges!

CRUMBED FISH WITH WEDGES

Steps:

• Preheat oven to 190C fan forced.
• Line 2 baking trays with baking paper and put potato wedges on 1 tray and spray with cooking spray and bake for 20 minutes.
• Meanwhile put the egg and milk in a shallow bowl and whisk well to combine.
• Put flour and crumbs on separate plates.
• Dip fish strips into flour, shaking off excess and then dip in egg mix, allowing excess to drip of and then coat in the crumbs and place on second tray.
• Add fish to oven with wedges and cook for a further 20 minutes or until fish is cooked through and wedges are tender.
• Meanwhile put lettuce, cucumber, tomato and alfalfa sprouts in a medium bowl and add vinegar and season with pepper and toss to combine.
• Divide fish between plates and accompany with potato wedges and salad and serve with lemon wedges and tomato sauce if having.

CRISP CRUMBED FISH FINGERS

Steps:

• Cut fish fillets into long diagonal strips, each measuring about 3/4 inch wide.
• Break eggs into a shallow dish and beat well with a fork. Place bread crumbs in another shallow dish. Put flour, salt, and pepper in a large zip-top bag.
• Dip fish strips in egg, turning to coat well. Place on a plate and then shake a few at a time in the bag of seasoned flour. Dip in egg again and then in bread crumbs, turning to coat well. Place on a tray in a single layer, not touching, and let the coating set for at least 5 minutes.
• Meanwhile, heat 1/2 inch oil in a large frying pan over medium-high heat. Fry fish strips in batches (taking care not to overcrowd the pan) in the hot oil for about 2 to 2 1/2 minutes, turning once. Drain on a paper towel-lined plate and repeat to fry remaining strips.
• Serve with lemon wedges and tartar sauce.