There’s nothing quite like freshly cooked crumbed fish, and with Japanese-style panko crumbs these fish fillets are so light and crispy. The family is sure to request this one time and time again.
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS
Made with
Method
Step 1
Pat the tarakihi fillets dry with paper towels. Put the seasoned flour onto a plate. Break the egg onto a dinner sized plate and beat it with 1 tablespoon of water. Place the Fogdog Premium Panko Breadcrumbs onto another plate.
Step 2
Coat one tarakihi fillet in the seasoned flour, and then dip in the beaten egg. Finally coat the fish in the panko crumbs and place on a clean plate. Repeat with remaining tarakihi. Place in the refrigerator for 10 minutes before cooking.
Step 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.
Step 4
Serve with HEINZ [SERIOUSLY] GOOD™ Tartare Sauce accompanied with Wattie's Crunchy Tempura Wedges, peas or a green salad.