Serves 4, Prep 20 mins, Cook 8 mins

WHO - - Food -

3 free-range eggs 1 tbsp veg­etable oil 3 cups fresh bread­crumbs

2 tbsp finely grated lemon rind

2 tbsp finely chopped fresh pars­ley

2 tbsp finely chopped fresh dill

8 x 120g thin white fish fil­lets Plain flour, for dust­ing Veg­etable oil, for shal­low fry­ing Mixed salad leaves, potato wedges, tartare sauce and lemon wedges, to serve


1 Place eggs and oil in a shal­low bowl. Lightly beat with a fork un­til com­bined. Place bread­crumbs, rind and herbs in a sep­a­rate shal­low dish. Mix well. 2 Toss fish in flour, then shake away ex­cess. Dip in egg mix­ture, then coat in crumb mix­ture, press­ing crumbs on lightly. 3 Place enough oil in a large, deep, non-stick fry­ing pan to shal­low-fry. Heat over a medium to high heat un­til hot. Add fish in two batches. Cook for about 2 min­utes on each side, or un­til golden brown and cooked. Re­move. Cover lightly with foil to keep warm. 4 Serve fish with salad leaves, potato wedges, tartare sauce and lemon wedges.

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