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.
What do I need ?
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 tarakihi fillets (100g approx)
¼ cup flour, seasoned with salt and pepper
1 - 1 ½ cups Fogdog Premium Panko Breadcrumbs
20 g butter
1 Tbsp oil
295 ml HEINZ [SERIOUSLY] GOOD™ Tartare Sauce
700 g bag Wattie’s Crunchy Tempura Wedges,
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How do I make it ?
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.
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.
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 HEINZ [SERIOUSLY] GOOD™ Tartare Sauce accompanied with Wattie’s Crunchy Tempura Wedges, peas or a green salad.
Kraft Kitchen Tips!
Fogdog Premium Panko Crumbs are conveniently located on the fish bar at all Countdown and selected Pak n Save and New World stores.