Crumbed Fish Recipe

CHEF’S ADVICE

For great tasting crumbed fish, always start with fillets that are about the same thickness as your pinky finger – any thicker and they take too long to cook.

Always dust and fry your seafood in self raising flour – plain flour has a tendency to go soggy.

INGREDIENTS

• Fish fillets
• 1 egg
• ½ cup of milk
• Self raising flour

METHOD

1. Lightly dust fish or seafood in self raising flour
2. Beat together 1 egg and ½ cup of milk to create an egg wash
3. Dip the floured fish in the egg wash, then cover with panko crumb
4. Lightly pat down with the palm of your hand
5. Cover the bottom of a frying pan with oil
6. Heat and cook until golden brown
7. When turning the fish, use two forks – 1 to lift and turn, and the other to catch and lay
8. Once it’s cooked, remove the fish and sit it on paper towels to soak up the excess oil
9. Enjoy!