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by The Team
With a crispy golden exterior clinging to a succulent serving of fresh ocean produce, it’s no wonder that crumbed fish is a classic seafood favourite. Whether it’s a simple mix of egg wash and breadcrumbs, or a more complex mixture of cheesy parmesan and herbs, crumbed fish fillets can find harmony with just about any type of palate.
Here we breakdown 3 super easy crumbed fish recipes that are sure to satisfy those seafood cravings. Let’s get started!
Rinse the fresh fish fillets and pat them dry with a paper towel. Leave them to one side.
Pour the flour, salt and pepper onto a plate. Mix it together and distribute the mix evenly around the plate. Leave it to the side.
Crack and whisk the egg in a shallow bowl. Leave it to the side.
Pour the breadcrumbs onto a plate and disperse evenly around the plate. Leave it to the side.
Depending on the size of the fillets, use a filleting knife (or other sharp knife) to cut the fish fillet into diagonal halves.
Take one fillet and dip it into the flour mixture, making sure to cover entirely. Pat off any excess.
Lay the flour-coated fillet in the beaten egg mix, turning it to coat it.
Lay the fillet in the breadcrumbs, pressing the mix firmly onto both sides of the fillet. Repeat steps 6-8 with remaining fillets.
In a frying pan add 2 tablespoons of oil followed by 50g of butter over medium heat.
Once the edges of the melted butter have started to brown, place the crumbed fish fillet into the pan.
Gently move the fillet around the pan for approx. 3 minutes or until the edges and underside turns golden brown. Gently flip the fillet with a spatula and repeat this process until both sides are browned.
Remove the cooked fish from the pan and place on a plate lined with a paper towel (to absorb excess oil). Serve as desired and add a squeeze of lemon juice to taste.
For those who want to learn how to crumb fish with a modern twist, try this recipe for something a bit more robust.
Rinse fresh fish fillets and pat dry with a paper towel. Leave them to one side.
Preheat grill/broiler on high.
Combine the panko bread crumbs, parmesan, parsley, salt, pepper, garlic and 1 tbsp of vegetable oil into a medium size bowl. Leave it to the side.
Depending on the size of the fillets, use a filleting knife (or other sharp knife) to cut the fish fillet into diagonal halves.
Sprinkle 1 tsp of salt and 1 tsp of pepper over both sides of your fillets. Spread mayonnaise (or dijon mustard) on the top side of each fresh fish fillet (not both sides).
Take the fillet and firmly press the smeared side into the crumb mixture until well coated and spray with cooking oil. Repeat with remaining fish.
In a frying pan add 2 tbsp of vegetable oil and set on the stove at high heat.
Once the pan is hot place your crumbed fish fillets into the pan, crumbed side up, and place the pan under the grill/broiler for 5 minutes or until the crumb has turned golden brown and fish is cooked. (Ensure the fillets are no closer than 15cm to the heat source.)
Part of the beauty of this beloved seafood dish is its versatility when it comes to cooking. While recipes may call for pan frying or broiling, that doesn’t mean that those are the only ways of preparing this delicious dish.
Here are two more ways you can go about cooking your next crumbed fish meal:
A great alternative cooking method whether you’re preparing a classic crumbed fish or its parmesan counterpart, simply follow these steps as follows:
Preheat the oven at 200 degrees C on Bake.
Line a baking tray with baking paper and spray with cooking oil.
Prepare fish according to the recipe.
Lay crumbed fish fillets atop the baking paper and bake for 10-12 minutes, or until golden brown.
From hot chips to roasts, air fryers are an increasingly popular way of cooking, and crumbed fish is no exception.
Preheat your air fryer to 180 degrees C.
Prepare fish according to the recipe.
Gently lay crumbed fish in an air fryer basket and cook for 10-12 minutes, or until golden brown.
If you’re after an authentic and full flavoured seafood experience you can’t go wrong with the deep frying method.
Preheat 1 litre of vegetable oil in a large saucepan or deep fryer to 180 degrees C.
(If you don’t have an oil thermometer on hand, you can test the temperature by dropping a cube of bread into the oil. The bread should turn golden brown after 15 seconds, if the oil is hot enough).
Prepare the fish according to the recipe. (Note: deep frying is only suitable for fillets that are fully coated on both sides).
Add the crumbed fish fillets 1 or 2 at a time, allowing them to fry for 2-3 minutes, or until cooked with a golden crumb.
Remove the cooked fish from the saucepan or deep fryer and place on a plate lined with a paper towel (to absorb excess oil).
