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.
261 K 4.5/5 (32 reviews)
50 min.
Easy
8 people
6 IngredientsLast modified on: February 21th 2011
600 ml fish fillet
2 
6 tablespoons breadcrumbs
2 teaspoons 
Times for this recipe
Preparation: 50 min.
Cooking: 3 min.
All in all: 50 min.
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Step by step recipe
Stage 1 - 10 min.
Cut 600 ml 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 6 tablespoons breadcrumbs with 2 teaspoons flour.
Stage 3 - 2 min.
In another bowl, beat 2 Eggs 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.
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 recipe | 120 RDI=50 % | 70 RDI=6 % | 10 RDI=2 % | 870 RDI=40 % | 3,640 RDI: 40 % |
| Per 100 g | 20 RDI=6 % | 8 RDI=1 % | 1 RDI=0 % | 110 RDI=5 % | 450 RDI: 5 % |
| Per person | 20 RDI=6 % | 8 RDI=1 % | 1 RDI=0 % | 110 RDI=5 % | 450 RDI: 5 % |
How much will it cost?
- For 8 people : 6.50 €
- Per person : 0.85 €
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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)
Fish fillet
Like these other recipes: Parcels of fish fillet in spinach, Rolls of fish in smoked ham, Curried tuna cubes, Cod loin with saffron, Fish fillet in express cooking envelope, ... See them all 28
Breadcrumbs
Like these other recipes: Mini Mont d'Or fondue with "spuds in blankets", Escalopes in a sesame crust, Tomatoes Provençal, Escalope cordon bleu, Manou's zucchinis garnished, ... See them all 17
Flour
Like these other recipes: Traditional nutty choc-chip cookies, Liège waffles, Flaky brownie brioche, Escalope cordon bleu, Spinach and Comté Loaf, ... See them all 196
Egg
Like these other recipes: Chocolate sweetcrust pastry, French toast "cordon bleu", Spinach fritters, Gâteau Nantais, Breton galettes (pancakes), ... See them all 226
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