01.How to Crumb Fish
2 x 150g Fish Fillets (ling, whiting, flake, flat head)
½ cup plain flour seasoned (salt & pepper) place in a freezer bag
1 egg, beaten, place in a wide bowl
1 cup Japanese breadcrumbs, place in a flat baking tray
• Dry fish with paper towel
• Place in the seasoned flour, shake the bag gently to coat fish, shake off excess flour.
• Place fish into egg use tongs to coat both sides.
• Place fish into bread crumbs, coat both sides well patting down each side.
• Place fish onto a plate and place into refrigerator for at least 30 minutes, this sets the crumbs which helps to keep the crumbs on the fish when frying.
• In a deep pan, saucepan or deep fryer, add enough oil to fill a ¼ of the way up the pan.
• Heat the oil on a medium to high heat. Check to see if the oil is at the right temperature by dropping in a few breadcrumbs if the oil bubbles around the crumb you know it’s at the right temperature. If the oil is smoking you know you have gone too far, reduce the temperature and remove from the heat until it has cooled slightly. You may need to discard the oil although peanut oil has a high smoke point.
• See oil article.
• Gently place the fish into the oil, a couple of pieces at a time you don’t want to crowd the pan as the oil can boil over.
• Cook until the breadcrumbs turn a golden brown colour approximately 3 – 4 minutes then turn the fish over for another 2-3 minutes.
• Place cooked fish onto a tray lined with absorbent paper before serving.
• Japanese bread crumbs are very dry and crispy they are available in most Asian grocery stores.
• Homemade or packet breadcrumbs can be used.
• If making a large quantity of crumbed fish keep fish warm in an oven on 100°C.