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.
176,6654.8/5 for 21 ratings
Last modified on: February 21th 2011
For 4 people, you will need:
- 1
300 g fish fillet - 2
1 egg - 3
3 tablespoons breadcrumbs - 4
1 teaspoon flour - 5
salt - 6
pepper - Total weight: 403 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Cooking | Start to finish |
|---|---|---|
| 46 min. | 3 min. | 49 min. |
Keeping:
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?
Step by step recipe
Stage 1 - 10 min.
Cut 300 g fish fillet into pieces about the size of your thumb.
Salt and pepper both sides.
Salt and pepper both sides.
Stage 2 - 2 min.
In a bowl, mix 3 tablespoons breadcrumbs with 1 teaspoon flour.
Stage 3 - 2 min.
In another bowl, beat 1 egg with a fork, until yolk and white are totally mixed.
Stage 4 - 5 min.
Dip fish pieces in beaten egg, remove with a fork to drain them...
Stage 5 - 5 min.
...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.
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.
Stage 6 - 2 min.
Put in the deep fryer, keeping the pieces apart.
Stage 7 - 3 min.
Fry for 2 or 3 minutes...
Stage 8 - 20 min.
...until they are nicely golden.
Drain on absorbant paper, and salt immediately.
Continue like this for all the fish pieces.
Drain on absorbant paper, and salt immediately.
Continue like this for all the fish pieces.
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.
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
How much will it cost?
- For 4 people : 3.24 €
- Per person : 0.81 €
Source
Home madeMore recipes?
This recipe uses (among others) | Fish fillet: You can check-out other recipes which use it, like for example: Fillet of pollack cooked in two stages, Rolls of fish in smoked ham, Red sea bream fillets in a soy-sauce marinade, Curried tuna cubes, Sea bass with coriander cream en papillote, ... All |
| Breadcrumbs: You can check-out other recipes which use it, like for example: French toast "cordon bleu", Sesame fried scampi, Fish in a seed crust, Fish "à la Bordelaise", Curried tuna cubes, ... All |
| Flour: You can get more informations, or check-out other recipes which use it, for example: Burger buns, Corsican tarts, Grapefruit moelleux, Meatballs, Arlesian Biscuits, ... All |
| Egg: You can get more informations, or check-out other recipes which use it, for example: Nanou's chocolate cake, Oven omelette, Mushroom and artichoke omelette, Mirlitons, Gâteau Nantais, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-08-18)
Note: We'll never share your email with anyone else.
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.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.
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.