Crumbed Fish With Wedges Food

HOMEMADE CRUMBED FISH WITH HAND-CUT WEDGES

Homemade Crumbed Fish with Hand-Cut Wedges image

Here's our modern take on the Kiwi classic, fish and chips. These chunky potato wedges and pan-fried fish served with Tomayo Sauce will be sure to get everyone around the table.

Provided by Kraft Heinz

Yield Makes 4

Number Of Ingredients 13

Ingredients

500g floury potatoes*, washed, dried and cut into wedges
2 Tbsp olive oil
1 Tbsp Gregg's Lemon Pepper Seasoning
¼ cup finely grated Parmesan cheese
2 Tbsp chopped fresh parsley
1 cup panko breadcrumbs
2 Tbsp flour
4 x 100g fish fillets**
1 egg, beaten with 1 Tbsp water
Baby peas (to serve)
½ cup HEINZ [SERIOUSLY] GOOD™ Original Mayonnaise
2 Tbsp Wattie's Tomato Sauce
Squeeze of lemon juice

Steps:

Preheat the oven to 200°C (fan assisted). Place the potato wedges on a baking tray in a single layer. Mix the oil and Gregg's Lemon Pepper Seasoning together. Toss through the wedges. Bake for 40-45 minutes or until they are golden and cooked, turning halfway through cooking. While the wedges are cooking, prepare the fish.
Mix together the Parmesan cheese, parsley and panko crumbs in a shallow bowl. Place the flour on a plate.
Pat the fish fillets dry with paper towels. Dip the fish into the flour, shaking off any excess. Then dip the fish in the beaten egg and coat in the parmesan crumbs. Place on a tray. Refrigerate until ready to cook.
To make the Tomayo Sauce: Mix together the HEINZ [SERIOUSLY] GOOD™ Original Mayonnaise and Wattie's Tomato Sauce, adding a squeeze of lemon to taste.
Heat a little oil in a frying pan over medium heat. Pan-fry the fish for 3-4 minutes on each side or until golden and cooked. Serve the fish with the seasoned potato wedges, baby peas and Tomayo Sauce.

Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

HEALTHY PARMESAN GARLIC CRUMBED FISH

Healthy Parmesan Garlic Crumbed Fish image

Recipe video above. Packed generously with a thick, crunchy coating of parmesan and garlic breadcrumbs, this is one fish that everyone is sure to love. Using this recipe, you'll get perfectly golden crumbs and perfectly cooked fish every time. And the clincher? It's on the table in just over 10 minutes. I made this using perch fillets (skin off) but you can use any firm white fish fillets.

Provided by Nagi | RecipeTin Eats

Categories Fish

Time 12m

Number Of Ingredients 10

Ingredients

2 firm white fish fillets ((about 5 oz / 150g each), skin off, at room temperature)
2 tbsp dijon mustard ((sub mayo))
Olive oil spray
Salt and pepper
1/2 cup panko breadcrumbs
1 tbsp parsley (, finely chopped)
1/3 cup (30g) parmesan (, finely grated)
1 garlic clove (, minced)
1 tbsp olive oil
Pinch of salt

Steps:

Preheat grill / broiler on high.
Combine the Crumb ingredients and mix well to combine.
Sprinkle both sides of fish with salt and pepper, then spread the mustard on the top of each fillet (top only).
Press the mustard smeared side of the fish into the crumb mixture. Press down firmly to make it stick. Then spray with oil (for extra golden crumb!).
Drizzle 1/2 tbsp oil in a skillet and preheat on the stove over high heat.
Once skillet is hot, place the fillets in the hot pan then place under the grill / broiler (about 5"/15cm from the heat source) for 5 - 6 minutes until the crumb is golden and the fish is cooked, rotating as required. Fish should flake in centre once cooked.
Oven option: bake at 220C/390F for 10 - 12 minutes, then finish under the grill/broiler on high to make the crumb golden.
Serve immediately with lemon wedges!

Nutrition Facts : ServingSize 149 g, Calories 263 kcal, Carbohydrate 11.7 g, Protein 32.5 g, Fat 9.1 g, SaturatedFat 3 g, Cholesterol 136 mg, Sodium 263 mg, Fiber 0.5 g