Crumbed Fish With Wedges Food

HEALTHY PARMESAN GARLIC CRUMBED FISH

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!

CRUMBED FISH WITH SUPER TASTY WHITE SAUCE

Steps:

• SAUCE--------------.
• Place the butter in a preheated suacepan and melt the butter down (on low heat).
• Once the butter is melted down add the plain flour.
• Stir well and cook the mixture of butter and plain flour which should go a bit lumpy and dry at this stage.
• Very important that you cook this well (2-4 minutes).
• Remove from heat and slowly, very slowly add the milk and stir in.
• The sauce should now be getting smooth.
• If it is lumpy you have been adding the milk to fast.
• Keep adding the milk until the desired thickness is achieved.
• Add the paprika for a bit of extra kick.
• Any other herbs or things like lemons can be added for a bit of extra taste.
• This sauce is used in my fish and white sauce and my tuna mornay recipes as well so look for them.
• CRUMBED FISH---------------.
• Beat the egg until the white and yolk are combined.
• Dip the fish piece by piece in the egg.
• Cover with a generous coating of breadcrumbs.
• Place in a frying pan with oil and cook on medium heat until the fish is cooked through.
• When serving place 2 pieces on each persons plate and pour the white sauce over the fish and be sure to garnish with some parsley.
• Enjoy.

CRISP CRUMBED FISH FINGERS

Steps:

• Cut fish fillets into long diagonal strips, each measuring about 3/4 inch wide.
• Break eggs into a shallow dish and beat well with a fork. Place bread crumbs in another shallow dish. Put flour, salt, and pepper in a large zip-top bag.
• Dip fish strips in egg, turning to coat well. Place on a plate and then shake a few at a time in the bag of seasoned flour. Dip in egg again and then in bread crumbs, turning to coat well. Place on a tray in a single layer, not touching, and let the coating set for at least 5 minutes.
• Meanwhile, heat 1/2 inch oil in a large frying pan over medium-high heat. Fry fish strips in batches (taking care not to overcrowd the pan) in the hot oil for about 2 to 2 1/2 minutes, turning once. Drain on a paper towel-lined plate and repeat to fry remaining strips.
• Serve with lemon wedges and tartar sauce.

CRUMBED FISH WITH WEDGES

Steps:

• Preheat oven to 190C fan forced.
• Line 2 baking trays with baking paper and put potato wedges on 1 tray and spray with cooking spray and bake for 20 minutes.
• Meanwhile put the egg and milk in a shallow bowl and whisk well to combine.
• Put flour and crumbs on separate plates.
• Dip fish strips into flour, shaking off excess and then dip in egg mix, allowing excess to drip of and then coat in the crumbs and place on second tray.
• Add fish to oven with wedges and cook for a further 20 minutes or until fish is cooked through and wedges are tender.
• Meanwhile put lettuce, cucumber, tomato and alfalfa sprouts in a medium bowl and add vinegar and season with pepper and toss to combine.
• Divide fish between plates and accompany with potato wedges and salad and serve with lemon wedges and tomato sauce if having.