Crispy fresh fish with a special touch! The freshness of the fish is essential for this dish. It’s important that the fish that you are using is full of taste. Being completely honest, I actually never order crumbed fish in restaurants. Most of the times the crust is so full of fat that the structure feels like gummy beers. The crust is just too thick and completely soaked in oil. But crumbed fish can be really nice and it’s not too hard to make yourself! Last summer my friends and I had a great weekend in Texel, one of the West Frisian Islands in the Netherlands. On our last night we had dinner on the beach. It was a lovely place; a great view on the sun going down with a bottle of wine. What else can you ask for? Unfortunately the dream collapsed when we got our dinner; the fish was crumbed (even though that wasn’t mentioned on the menu), not well cooked and the sauce was curdled. This was a huge disappointment that we could only overcome by ordering extra desserts.

Back home I started to think about crumbed fish and I’m convinced that with the proper ingredients and way of cooking it can be a very nice and surprising dish. One of the most important things is that you shouldn’t deep fry the fish in a lot of oil but just quickly bake it in a pan. By baking the fish in the pan the crust will become firm and crispy instead of filled with fat.

15 minutes
Easy
0 – 5 euro pp

Ingredients for 4 pers.:

  • 4 panga fillets
  • 2 lemons
  • 2 eggs
  • 3 table spoons of flour
  • 4 twigs fresh parsley
  • 3 pieces of rusk
  • pepper

How to prepare it:

Start by drying the fish. Dab the fish with some paper towels so it’s dry. Take out 3 plates:

1st plate: put the flour in the plate, distribute the flour on the bottom of the plate.

2nd plate; put the eggs in the plate and stir well with a fork.

3rd plate; grate the skin of the lemon and chop the grates until they are small flakes. Chop the parsley. Put the parsley and the lemon flakes on the plate. Add some pepper. Rub the bread against each other so it completely crumbles. Stir everything.

Now you are ready to crumb the fish, the best way is to do this one fish at a time. The first step is the flour; dab the fish in the flour and make sure there is a very thin layer of flour covering the fish completely. Do the same with the egg and after that the parsley mixture.

Repeat this for all fishes.

Put a baking pan with a bit of butter on the stove. Once the butter is hot enough, put the fish in the pan. They need to bake for about 10 minutes. Make sure you turn them a couple of times so the crust can become nice and crispy.

Tip: add some chopped mint to the parsley mix

Enjoy!