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Crumbed Fish Fillets
  • Fillets suitable for frying and crumbing (Groper, Tarakihi, Gurnard, Trevally, see in store)
  • Olive Oil
  • Breadcrumbs
  • Egg, beaten (or milk)
  • Salt and Pepper
  • Parmesan, finely grated (if desired)
Wash the fillets and cut into desired size. Prepare a bowl of milk or beaten egg. Egg makes the layer of breadcrumbs on the fish thicker, whilst milk makes the layer of breadcrumbs lighter.
In another dish season the breadcrumbs with salt and pepper and add as much parmesan as you like. Dip the fillets in the egg or milk, then coat with the breadcrumbs.
Add olive oil to a fry pan to totally cover the pan and heat to medium-high. Fry the fillets.
To check if ready pierce the middle of the fillet with a sharp knife - if white the fish is ready.