Cooking-ez.com

962 easy and fully explained recipes, with 20,804 photos and 77 videos

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.

173,2154.8/5

Grade this recipe :

Last modified on: February 21th 2011

For 4 people, you will need:

How long does it take?

PreparationCookingStart to finish
46 min.3 min.49 min.
Preservation: To eat right now.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Crunchy little pieces of fish : Photo of step #1Cut 300 g fish fillet into pieces about the size of your thumb.

Salt and pepper both sides.
10 min.
2 Crunchy little pieces of fish : Photo of step #2In a bowl, mix 3 tablespoons breadcrumbs with 1 teaspoon flour. 2 min.
3 Crunchy little pieces of fish : Photo of step #3In another bowl, beat 1 egg with a fork, until yolk and white are totally mixed. 2 min.
4 Crunchy little pieces of fish : Photo of step #4Dip fish pieces in beaten egg, remove with a fork to drain them... 5 min.
5 Crunchy little pieces of fish : Photo of step #5...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.
5 min.
6 Crunchy little pieces of fish : Photo of step #6Put in the deep fryer, keeping the pieces apart. 2 min.
7 Crunchy little pieces of fish : Photo of step #7Fry for 2 or 3 minutes... 3 min.
8 Crunchy little pieces of fish : Photo of step #8...until they are nicely golden.

Drain on absorbant paper, and salt immediately.

Continue like this for all the fish pieces.
20 min.

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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
45763 gr33 gr8 gr
23 %24 %3 %1 %
Per 100 g
CaloriesProteins CarbohydratesFats
11115 gr8 gr2 gr
6 %6 %1 %<1 %
Per person
CaloriesProteins CarbohydratesFats
11415 gr8 gr2 gr
6 %6 %1 %<1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 people : 3.27 €
Per person : 0.82 €

Note : These prices are only approximate.

Change currency:

Source: Home made
Grade this recipe :

More recipes?

This recipe use (among others)
Fish filletFish fillet: You can check-out other recipes which use it, like for example: Rolls of fish in smoked ham, Sea bass with coriander cream en papillote, Red sea bream fillets in a soy-sauce marinade, Parcels of fish fillet in spinach, Rosemary steamed fish, ... All
BreadcrumbsBreadcrumbs: You can check-out other recipes which use it, like for example: Sesame fried scampi, Wiener Schnitzel, Tomatoes Provençal, Fish in a seed crust, French toast "cordon bleu", ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Pink Reims biscuits, Sushi, Mayonnaise, Stuffed cabbage leaves, Lemon Mayonnaise, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Flaky chocolate brioche, Rabbit civet, Strawberry and rhubarb crumble, Flognarde, Little Christmas biscuits, ... All

visitors have also looked at

Nanou's chocolate cake
Nanou's chocolate cake
Passion fruit jellies
Passion fruit jellies
Tiramisu
Tiramisu
Chinois
Chinois
Herb olive oil
Herb olive oil

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-12-16)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page