Crispy herb-crumbed fish

Crispy herb-crumbed fish
  • Serves icon Serves 4
  • Time icon 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.


  • 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


  1. 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.
  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 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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