Celebrity chef

Angela Boggiano

delicious. magazine’s food editor is an experienced writer and food stylist who's worked for numerous magazines. Her books include Pie and she co-wrote Italian Cook and The Italian Ingredients Cookbook, among others.

Serves 4

Crispy herb-crumbed fish recipe

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Ready in 25 minutes

4 thick slices stale white bread
2 garlic cloves, roughly chopped
4 spring onions, trimmed and roughly chopped
Handful fresh parsley
Small bunch of fresh chives
Finely grated zest of 1 lemon
2 tbsp plain flour, seasoned
4 x 175g pieces firm white fish fillet, such as haddock or coley, skinned
1 large egg
1 tsp English mustard
4 tbsp sunflower oil
Peas, mayonnaise, oven potato wedges and lemon wedges, to serve

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1. Make the crumb coating. Put the bread, garlic, spring onions and herbs in a food processor and blitz to coarse breadcrumbs. Stir in the lemon zest and tip onto a large plate.
2. Spread the flour on a plate, add the fish, turn to coat and shake off the excess. Beat the egg and mustard in a shallow bowl. Dip each fillet first in the egg, letting the excess drip off, then lay in the breadcrumbs to coat.
3. Heat the oil in a large, non-stick frying pan over a medium-high heat. When the oil is hot, fry the fish for 3 minutes each side or until cooked through, golden and crisp. Drain on kitchen paper. Serve with peas, mayonnaise, potato wedges and lemon wedges to squeeze over.

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