I love the versatility of crumbed fish. You can use it for so many meals: fish and chips, fish burgers, fish tacos or fish nuggets. You can prepare it ahead of time. Cook and freeze it. Bake or fry it. You can even add different flavours to the crumbs! Fish is great for your eye health, heart and memory.
Whilst crumbed fish is a little more time consuming and messy than some other fish recipes, trust me it’s worth it (plus this is a great way to help people learn to like fish).
My kids also love helping to crumb (again messy but worth it).
Prep: 20 mins Cook: 20 mins
- 1/4 cup plain flour
- 2 eggs
- 500g white fillet fish
- 2 cups breadcrumbs (see note below)
- Extra virgin olive oil (If frying)
- Take out 2 plates and place flour on one and breadcrumbs on the other
- Whisk eggs in a bowl and place bowl between the two plates
- Cut fish into pieces (size is up to you, it can be bite sized or small fillets)
- Dip fish in flour (coat both sides), egg (coating both sides) and breadcrumbs (coat both sides)
(you can now cook it, keep in fridge till you are ready too cook or freeze and cook later)
COOKING OPTION 1: Heat oil in a pan and fry fish for around 3-4 minutes each side (cut through one piece of fish to check fish is cooked through as cooking time depends on size and thickness of fish
COOKING OPTION 2: Preheat oven to 180°C and place fish on tray (line with baking paper or spread with some oil). Bake for 20 minutes.
Serve with veggie sides
Use any bread crumbs you like. You can create your own by toasting bread then blitzing it (2 cups is 4 slices bread). Or you can use cornflakes or panko crumbs for a crunchier coating.
Try adding sesame seeds or some grated cheese to the breadcrumbs.
Try mixing polenta, finely grated cheese, herbs or spices into the breadcrumbs.
You could serve these as crumbed fish tacos. Use our tortilla recipe, and serve with some lettuce, pineapple, tomato, cheese, pineapple, homemade guacamole, carrot or capsicum!