• 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
  1. 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.
  2. 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.
  3. 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.
  4. Serve with Eta Tartare Sauce, accompanied with a fresh green salad on the side.

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