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Perfect Panko Crumbed Tarakihi
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.
Makes 4
Prep Time 15 minutes
Cook Time 5-7 minutes
Easy
Ingredients
4 tarakihi fillets (100g approx)
¼ cup flour, seasoned with salt and pepper
1 egg
1 - 1 ½ cups Fogdog Premium Panko Breadcrumbs
20 g butter
1 Tbsp oil
To Serve: 295 ml HEINZ [SERIOUSLY] GOOD™ Tartare Sauce
700 g bag Wattie's Crunchy Tempura Wedges,
NUTRITION INFORMATION: Average Quantity per Serving |
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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.
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. Tips
What do I need?
Select All
1
4 tarakihi fillets (100g approx)
2
¼ cup flour, seasoned with salt and pepper
3
1 egg
4
1 - 1 ½ cups Fogdog Premium Panko Breadcrumbs
5
20 g butter
6
1 Tbsp oil
7
295 ml HEINZ [SERIOUSLY] GOOD™ Tartare Sauce
8
700 g bag Wattie’s Crunchy Tempura Wedges,
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