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.


Fancy getting a copy in print?

Subscribe to our magazine

Rate & review



Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Healthy family meals

Fish and chips with lighter tartare sauce

We’ve made this Friday night favourite healthier by coating the fish in breadcrumbs and oven-baking...

Save recipe icon Save recipe icon Save recipe

Healthy family meals

Crumbed fish with thyme potatoes and tomato relish

This crumbed fish with thyme potatoes recipe is a clever twist on fish and chips....

Save recipe icon Save recipe icon Save recipe

Summer recipes

Spiced crumbed fish

Perk up some plain old white fish fillets with this spicy recipe. Serve it with...

Subscribe to our magazine

Subscribe to delicious. magazine for HALF PRICE


Join our newsletter

Packed with menu ideas, recipes, latest competitions and more...

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.