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DIY Breaded Fish

For me, the idea of breaded fish usually brings up bad memories of the packet variety - somewhat stale, cardboard flavoured lumps of an unidentifiable fish. And let's not forget that the packet stuff is often fished unsustainably from depleted stocks... However if I dig deeper, I remember a comfort food to indulge the nugget-munching kid in me! This breaded fish however, is far superior than anything you'll find wallowing in the freezer section of a supermarket. This fish tastes fresh and juicy because it is, the crumb coating is flavourful and crisp - fresher always yields better results! It's a messy process yes, and you'll be needing some bowls and likely something to go with it which is why this recipe is filed here in the 2 rings+ recipe section.

 

TIP! Make sure that you have everything you need ready before you begin, including a bowl of water to wash your hands in when you're finished, and stash your rings somewhere safe. Also expect that from the moment your hands are eggy, your nose will begin to itch - why is that?! A set of tongs make life a lot easier, especially if they're these fancy tongs that actually separate for use as individual lightweight spatulas! 

 

Ingredients:

1 small bowl of bread crumbs (dried or fresh)

oil for frying

2-3 Fish fillets of your choice (no more than an inch thick) - Sole or Whiting makes a nice change to cod.

1 egg, beaten

5 tbsp. Plain flour

salt and pepper

+ optional: lemon wedges to serve

 

Method:

1. Lay out everything you will be needing and pour some oil into a frying pan over a medium heat. Beat the egg in a bowl and pour the breadcrumbs into another.

2. Season your fillets of fish with the salt and pepper, and dust with the plain flour until completely coated. Repeat on both sides.

3. Using tongs, dip the fish fillets into the egg mixture so that they are completely coated. Allow the excess to drip back into the bowl before transferring the eggy fish into the bowl of breadcrumbs.

4. Ensure that the fillets are completely covered with breadcrumbs and carefully place into the oil, avoiding any splashes. Repeat with the other fillets.

5. Fry for a few minutes on either side until golden brown and cooked all the way through. To test if the fish is cooked poke it with a skewer or knife - there should be no resistance in the centre and the juices should run nice and clear.

6. Transfer to some pieces of kitchen roll to soak up any excess oil. Keep warm until you're ready to serve.

 

Serve immediately alongside chips and peas with a wedge of lemon, atop a tasty salad, or sandwiched between soft bread for the ultimate fish finger sandwich! 

 

Variations – As always there are a multitude of ways you can expand upon this simple recipe; for starters you can use any type of fish you like for different textures, flavours, and goodness! Cut the fish into smaller strips or use off cuts from filleting to make fancy goujons and poppers; marinade the fish beforehand or include herbs and spices in the crumb coating to bring it into a whole other dimension!

 

Dried bread crumbsFor myself, making my own breaded fish became a necessity since I haven't found a single certified Organic packet out there – even if I didn't mind a stale flavour. I make my own breadcrumbs from bread I've baked myself with Organic flour meaning no pesticide residues and no artificial additives, preservatives, colourings or weird gums which is a weight off of my mind! If you don't have organic bread that's OK, though I recommend you give it a try... You can use white bread, wholemeal, rye mixes and seeded too - they all taste great though the final result may differ in colour depending on what you go with. For the fish pictured at the top I used my half-white/half-wholemeal bread with poppy seeds and millet (the black specks are the delicious poppy seeds!).

I'm afraid I can't speak for how gluten free breads behave upon frying as I've not yet tried, sorry - if you do though comment below and share your knowledge... :)

 

< Back to 2 ring recipes

You might also like:

Whole Baked Trout

 

Sorrel Yogurt Dip


Sarah is an artist and writer with a lifetime interest in camping and survival techniques.

Living the #vanlife since before it was a hashtag and touring on two wheels with her husband Ryan, they have a wealth of camping and motorcycling knowledge to share, and know a thing or two about packing light! read more


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