This recipe for crumbed fish is a classic and delicious way to enjoy a fresh catch. The crispy breadcrumb coating is flavoured with paprika, garlic powder and Tweed Real Food Lime Pepper Grinder Salt, which perfectly complements the tender and flaky fish fillets.
The recipe is easy to follow and requires just a few simple steps, from coating the fillets in flour and eggs to coating them in the breadcrumb mixture.
Once the fillets are cooked in a skillet and baked in the oven, they come out perfectly crispy and golden brown.
Serve the crumbed fish hot with lemon wedges and your favourite sides, such as fries or a salad, for a satisfying and tasty meal that the whole family will love.
4 White fish fillets (such as cod or haddock)
1 Cup all-purpose flour
- 2 eggs
- 1 cup breadcrumbs
1 Tsp paprika
1 Tsp garlic powder
1 Tsp Tweed Real Food Lime Pepper Grinder Salt
- 1/4 cup vegetable oil
Preheat your oven to 375°F (190°C).
Place the flour in a shallow dish.
In another shallow dish, beat the eggs.
In a third shallow dish, mix together the breadcrumbs, paprika, garlic powder and Lime Pepper Grinder Salt.
Dip each fish fillet into the flour, shaking off any excess.
Dip the floured fillets into the beaten eggs, making sure they are fully coated.
Finally, coat the fillets in the breadcrumb mixture, pressing the crumbs onto the fish to make sure they stick.
Heat the vegetable oil in a large skillet over medium heat.
Once the oil is hot, add the fish fillets to the skillet and cook for 2-3 minutes per side, or until the breadcrumbs are golden brown and the fish is cooked through.
Once the fish is cooked, transfer it to a baking sheet lined with parchment paper.
Bake the fish in the oven for 10-15 minutes, or until it is fully cooked through and the breadcrumb coating is crispy.
Serve the crumbed fish hot, garnished with lemon wedges and your choice of sides, such as fries or a salad.