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Crunchy little pieces of fish

Crunchy little pieces of fish
Small pieces of fish, dipped in beated egg then in breadcrumbs, and fried. Preferably serve with something with slightly acidic like herb salad, or Béarnaise sauce.
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Other recipes of the same category

 Sea food
  Fish
Cretan-style salmon Fillet of pollack cooked in two stages

For 4 people, you will need:



Nutritional information:

Whole recipe
Calories
457
23%
Proteins
63g
24%
Carbohydrates
33g
3%
Fats
8g
1%
 Per 100 g 
Calories
111
6%
Proteins
15g
6%
Carbohydrates
8g
1%
Fats
2g
<1%
 Per person 
Calories
114
6%
Proteins
15g
6%
Carbohydrates
8g
1%
Fats
2g
<1%

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 46 min.
Cooking : 3 min.
Start to finish : 49 min.
Preservation : To eat right now.


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How much will it cost?

 For 4 people : 3.27 €
 Per person  : 0.82 €

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Step by step recipe:

Cut 300 g fish fillet into pieces about the size of your thumb.

Salt and pepper both sides.

Crunchy little pieces of fish : Photo of step #1
In a bowl, mix 3 tablespoons breadcrumbs with 1 teaspoon flour.
Crunchy little pieces of fish : Photo of step #2
In another bowl, beat 1 egg with a fork, until yolk and white are totally mixed.
Crunchy little pieces of fish : Photo of step #3
Dip fish pieces in beaten egg, remove with a fork to drain them...
Crunchy little pieces of fish : Photo of step #4
...and roll in breadcrumbs.

Advice: use one fork for the egg bowl, and another for the breadcrumbs bowl, otherwise you will get your fork covered with a sticky mess of egg and crumbs.

Crunchy little pieces of fish : Photo of step #5
Put in the deep fryer, keeping the pieces apart.
Crunchy little pieces of fish : Photo of step #6
Fry for 2 or 3 minutes...
Crunchy little pieces of fish : Photo of step #7
...until they are nicely golden.

Drain on absorbant paper, and salt immediately.

Continue like this for all the fish pieces.

Crunchy little pieces of fish : Photo of step #8

Remarks:

The variety of fish does not really matter, whatever you prefere, but it should be fairly thick.

You can dip the fish twice in egg and breadcrumbs if you like a thicker, crunchier crust.

Another possibility: deep a second time in egg and then in seeds like sesame, linseed, poppyseed, etc.

Source:

Home made

Last modified on: February 21th 2011

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Nota: Rollover photos with your mouse to see recipe title.


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