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Herb crumbed fish fillets

By Julie Goodwin
Herb crumbed fish fillets

Serving size: Serves 4
Cuisine type: British/Scottish/Irish
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Seafood

Any firm-fleshed white fish is suitable for this recipe. Cooking time will depend on how large and how thick the fish is.
INGREDIENTS

600g boneless white fish fillets
1/2 cup (75g) plain flour
1 egg
1 cup (70g) stale breadcrumbs
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh dill
1 tablespoon finely grated lemon rind
vegetable oil, for shallow-frying
dill sprigs and lemon wedges, for serving
METHOD

1. Toss fish in flour seasoned with salt and pepper; shake away excess. Lightly beat egg with 1 tablespoon water in shallow dish. Combine breadcrumbs, herbs and rind in another shallow dish.
2. Dip fish into egg mixture then into breadcrumb mixture.
3. Shallow-fry fish until browned on both sides and just cooked through. Drain on absorbent paper.
4. Serve fish with steamed chat potatoes and greens, dill, lemon wedges and homemade tartare sauce (see Julie's Note), if desired.

Not suitable to freeze or microwave.

JULIE'S NOTE: To make tartare sauce, combine good quality mayonnaise with a little finely chopped capers, cornichons (baby gherkins), red onion and herbs you enjoy, such as dill or parsley, to taste.

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