Fish­ing up treat from the deep

Central Otago Mirror - - FEATURES -

Parme­san-crumbed fish by An­nie Bastow Photo by Manja Wachsmuth

500 grams gurnard fil­lets 11⁄ cups fresh bread­crumbs cup finely chopped pars­ley cup grated Parme­san cup sea­soned flour 1-2 eggs, beaten 1. Mix the bread­crumbs, pars­ley and Parme­san to­gether. 2. Coat the fish fil­lets in the sea­soned flour, then the beaten egg and fi­nally coat well in the bread­crumb mix­ture. 3. Heat a dash of oil and a lit­tle but­ter un­til siz­zling and pan-fry the fish fil­lets for 2-3 min­utes each side un­til the crumbs are golden and the fish is cooked through. This may need to be done in two batches. 4. Serve with oven fries, a wedge of lemon and a crisp salad. Prepa­ra­tion time: 10 min­utes Cook­ing time: 10-12 min­utes Serves: 4

OR YOU COULD . . .

Deep-fry smaller fish pieces to make a great party nib­ble – serve with tartare sauce.

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