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.
262 K 4.5/5 (32 reviews)
Grade this recipe:
Keywords:
Last modified on: February 21th 2011
For 4 people, you will need:
  • 1 fish fillet 300 g fish fillet
  • 2 egg 1 egg
  • 3 breadcrumbs 3 tablespoons breadcrumbs
  • 4 flour 1 teaspoon flour
  • 5 salt salt
  • 6 pepper pepper
  • Total weight: 405 grams

Change to the quantities for:
Times for this recipe
Preparation: 50 min.
Cooking: 3 min.
All in all: 50 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 10 min.
Crunchy little pieces of fish
Cut 300 g fish fillet into pieces about the size of your thumb.

Salt and pepper both sides.

Stage 2 - 2 min.
Crunchy little pieces of fish
In a bowl, mix 3 tablespoons breadcrumbs with 1 teaspoon flour.

Stage 3 - 2 min.
Crunchy little pieces of fish
In another bowl, beat 1 egg with a fork, until yolk and white are totally mixed.

Stage 4 - 5 min.
Crunchy little pieces of fish
Dip fish pieces in beaten egg, remove with a fork to drain them...

Stage 5 - 5 min.
Crunchy little pieces of fish
...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.

Stage 6 - 2 min.
Crunchy little pieces of fish
Put in the deep fryer, keeping the pieces apart.

Stage 7 - 3 min.
Crunchy little pieces of fish
Fry for 2 or 3 minutes...

Stage 8 - 20 min.
Crunchy little pieces of fish
...until they are nicely golden.

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.
Keeping: To eat right now.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe60 RDI=20 %30 RDI=3 %6 RDI=1 %430 RDI=20 %1,820 RDI: 20 %
Per 100 g20 RDI=6 %8 RDI=1 %1 RDI=0 %110 RDI=5 %450 RDI: 5 %
Per person20 RDI=6 %8 RDI=1 %1 RDI=0 %110 RDI=5 %450 RDI: 5 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Fish, egg, Gluten, leaven
How much will it cost?
  • For 4 people : 3.25 €
  • Per person : 0.85 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Rice pudding (riz au lait)
Rice pudding (riz au lait)
My personal version of this classic family recipe.
December 18th 2018393 K5 40 min.
Sandwich bread
Sandwich bread
Soft and moist, almost like brioche, it can be made in a tin or mould or as a classic long French-style loaf.
October 24th 2017347 K3.9 3 hours 30 min.
Mixed seed grissini
Mixed seed grissini
Little crusty bread sticks of Italian origin, these are delicious for aperitifs, plain or with dips like tuna rillettes, guacamole or houmous.
February 21th 2011264 K4.2 2 hours 30 min.
How to prepare egg glaze
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).
October 17th 2018304 K4.3 2 min.
Scallops with green asparagus tips and parmesan
Scallops with green asparagus tips and parmesan
In this recipe scallops are fried quickly, then cooked aaparagus tips are added with a sprinkling of parmesan to serve.
February 21th 2011240 K4.1 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-12-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
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 e-mail address 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