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Perfect Panko Crumbed Tarakihi
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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
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

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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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.
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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 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
295 ml HEINZ [SERIOUSLY] GOOD™ Tartare Sauce
700 g bag Wattie’s Crunchy Tempura Wedges,
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