- 4 x 125g (approx.) fish fillets, skin removed (Tarakihi, snapper, gurnard)
- ¼ cup flour - seasoned with salt and pepper
- 1 egg
- 1 cup panko or regular bread crumbs
- 20g butter
- 2 Tbsp oil
- 400ml jar Eta Tartare Sauce
- Pat fish fillets dry with paper towels. Put the seasoned flour onto a plate. Break the egg onto another dinner sized plate and beat it with 1 tablespoon of water. Place the panko crumbs onto another plate.
- Coat fish fillet in the flour and then dip in the beaten egg. Coat the fish in panko crumbs and place on a clean plate. Repeat with the remaining fish fillets. Refrigerate fish for 10 minutes before cooking.
- Heat the butter and oil in a frying pan over moderate heat. Place the fish in the pan and cook for 5-7 minutes, turning once during cooking until crumbs are golden and fish is cooked.
- Serve with Eta Tartare Sauce, accompanied with a fresh green salad on the side.
Made With
