500g fish fillets, such as snapper, gurnard or tarakihi
¼ cup flour
salt and pepper
1 ½ cup panko breadcrumbs
3 Tbsp oil
HEINZ [SERIOUSLY] GOOD™ Creamy Tartare Sauce
- Wash and pat the fish fillets dry with paper towels. Place the flour onto a plate and season with salt and pepper. Break the egg into a shallow bowl and whisk with 1 tablespoon water. Place the panko crumbs onto another plate.
- Coat one fillet in seasoned flour, then dip in the beaten egg. Finally coat the fish in the panko crumbs and place on a clean plate. Repeat with remaining fillets. Refrigerate for 10 to 15 minutes before cooking.
- Heat the oil in a frying pan over medium heat. Place the fish in the pan and cook for 5 to 7 minutes, or until the breadcrumbs are golden and the fish is just cooked through. Drain on paper towels.
- Serve with the HEINZ [SERIOUSLY] GOOD™ Creamy Tartare Sauce.