Crispy herb-crumbed fish
- May 2007
- Serves 4
- Ready in 25 min
This fish recipe of crispy herb-crumbed haddock couldn’t be easier and it’s ready in just 25 minutes – that’s your midweek meal sorted.
- Dairy-free recipes
- 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
- Make the crumb coating. Put the bread, garlic, spring onions and herbs in a food processor and blitz to coarse the breadcrumbs. Stir in the lemon zest and tip onto a large plate.
- 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.
- 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 min 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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