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Perfect Crumbed Fish Fillets
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Perfect Crumbed Fish Fillets

Is your mouth watering yet? You won't be able to resist these crispy crumbed fresh fish fillets, and it’s easier than you think to make at home. The only thing which makes it better is a big dollop of Eta’s Tartare Sauce - delicious!

Makes 4
Prep Time 15 minutes
Cook Time 5-7 minutes
Ingredients
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

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 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.
Step 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.
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 Eta Tartare Sauce, accompanied with a fresh green salad on the side.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
20 g butter
2 Tbsp oil
400 ml jar Eta Tartare Sauce
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