Herby Crumbed Fish

November 25, 2020

This is a perfect recipe for the whole family (and to help kids explore new flavours). Use the fish to dip into a delicious mayonnaise or favourite dipping sauce or the best mushy peas!

Herby crumbed fish with the best mushy peas!

Preparation: 15 minutes

Cooking: 5 minutes

Quantity: 4 servings

Ingredients:

Fish

450 – 500g local white fish cut into thin fillets (fingers)
2 organic eggs whisked into a bowl for dipping fish fillets
approx. 1/2 cup coconut oil for frying

Fish crumb:

1 cup almond meal
1 tsp celtic sea salt or himalayan salt
black pepper
1 tsp onion powder
t tsp garlic powder
1 tsp sweet paprika
1 tsp cumin powder

Directions:

Mix the crumb ingredients together well in a shallow bowl or plate (so can be used for covering the fish).
Heat the pan on a medium heat and add the coconut oil to melt, enough to be about 1cm deep in covering the base of the pan.
Dip the fillets in the egg first and then cover with the crumb. Place on a plate ready to fry.
When all done and ready to fry in the heated oil, place the fish fillets into the pan with heated oil for 2 – 3 minutes. Turn and cook the other side until fish is well cooked and crumb is a golden colour. Note, while the fish is cooking, start preparing the peas (if having with the fish).
Serve with minted, lemony mushy peas, hand cut roasted chips / potato or a fresh garden salad.

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