Tuesday, 12 October 2010

Fried Fish Fillets

This very easy dish is from Nigella Lawson. I used sole fish. Cod will taste even nicer =) You can try with prawns too and make ebi fry but it's not easy to get the prawn to be straight. I will try it next time and share it if i do.

Japanese breadcrumbs are used

White fish fillets
Corn Flour
1 beaten egg
Japanese breadcrumbs
Salt and pepper
Tartare sauce or chilli sauce for dip
lemon wedge to squeeze over the cutlets (optional)
Oil for frying

Prepare your "assembly line" of flour, beaten egg and breadcrumbs.

Cut fish into large pieces (about Fillet O Fish size or smaller, personal preference). Rinse and dry thoroughly using kitchen paper (this is to avoid having oil splats when frying). Sprinkle with pepper and salt on both sides.

dredge through corn flour, knock off excess, dredge through egg, and coat with breadcrumbs. it's easier to grab breadcrumbs from the side and pack them on the top then roll around on the sides. repeat for all pieces and place on a dry plate.

heat oil. test with bamboo chopsticks. when small bubbles appear on the sides of the chopsticks when the tips are placed in the oil, it's ready.

shallow fry the pieces on both sides until golden brown.

i kept some in the fridge and brought them to work the next day. popped them in the toaster oven and they came out nice and crisp =)

enjoy and drink herbal tea after that cos it's quite heaty =P

Keep any leftover breadcrumbs in a ziplock bag and store in the freezer.

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