Parmesan and Parsley Crumbed Fish

Author: JayPenfold

Category: Fish recipes

Published on Monday, 30 May 2011 09:43

Written by Jay 'Yakfisher' Penfold

Crumbed fish is an easy and tasty way to prepare your fresh catch. Adding some finely grated Parmesan cheese and some finely chopped fresh herbs like parsley takes the dish from tasty to awesome. Any lightly flavoured flaky fish like flathead, whiting or snapper is perfect for this dish

1 x cup breadcrumbs

½ x cup plain flour, seasoned with salt and pepper

1 x egg beaten

1x tablespoons finely grated parmesan

2 x teaspoons finely chopped fresh parsley

200 gm of skinless, boneless fish strips fish fillet per person

Olive oil for shallow frying

Combine the breadcrumbs, parsley and parmesan. Set up an assembly line. First flour the fillet, then dip fillet into the egg wash, then coat liberally in the crumb mixture. (Wearing a latex glove whislt crumbing will stop the mix sticking to fingers, it slides straight off, this I discoved by accident!) Put in the fridge for about half an hour to help the crumb set. Pan fry gently in olive oil for a few minutes a side, until golden brown. Serve with some roastsed spuds and a salad.

Serve with a nice glass of wooded chardonnay or a crisp Italian beer like a Peroni

For this dish I have used fillets of skinned and pin boned Giant Trevalley, A 2kg specimen like this which fed four adults well and a very lucky dog:

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