Crunchy Breadcrumb Coating
A simple breadcrumb coating for fish, chicken or pork which can be adapted depending on what you have in the way of dried herbs, or fresh, or spices/ spice mixes or use fresh lemon zest. Ground garlic...
Ingredients
100 g white bread, roughly cut or torn into 3 cm cubes
30 g cheese, (optional) finely grated
1-2 tsp dried herbs
salt, to taste
pepper, to taste
200 g plain flour
0.5 tsp salt
1 tsp black pepper
2 eggs, beaten
4 fish fillets, pat dried
butter, (optional) as needed, melted
200 ml vegetable oil, (if using) for frying
Instructions
STEP 1/6
Assemble the Food Processor bowl and fit the Knife Blade
Working in batches, add bread into the Food Processor bowl
Pulse until breadcrumbs are formed
Transfer the breadcrumbs into a medium bowl and set aside
STEP 2/6
Add cheese, dried herbs and seasoning into the medium bowl
Stir to combine with the breadcrumbs and set aside
STEP 3/6
Add flour and seasoning to the large plate
Add beaten eggs into a clean medium bowl
Coat the fish in the flour, shake off any excess
(Tip: Use paper towels to pat the fish fillets dry before coating)
Dip the coated fish into the eggs and then into the breadcrumb mixture until evenly coated on all sides
STEP 4/6
Preheat the oven to 180ºC
Line a large baking tray with parchment paper
Place the fish fillets onto the baking tray
Brush with a little melted butter (optional)
Bake until golden brown and crispy - at 20-25 minutes, 180ºC
Remove from the oven
Serve
STEP 5/6
Alternative method (pan frying)
Line a plate with paper towels
Add about 200 ml of vegetable oil to a medium frying pan
Heat - medium-high heat
Working in batches, add fish/chicken/pork into the frying pan
Cook, gently shaking the frying pan occasionally, until browned - about 5 minutes
Using tongs, turn the fish over
Cook until browned - 3-5 minutes
(Tip: If browning too quickly, lower the heat)
Before you add the next batch of fish, skim off brown crumbs from the oil with a slotted spoon
Transfer the fish onto a lined plate
Season to taste
Serve
STEP 6/6
Alternative method for pork (to grill)
Lightly grease a large baking tray
Place the pork chops on the baking tray
Brush with a little of melted butter
Cook until browned - 7-10 minutes, medium heat
Turn with tongs and brush with more butter
Cook until browned all over - 7 mins, medium heat
Serve
Substitutions
Dried herbs can be replaced with paprika
Cheese can be replaced with Parmesan cheese
Fish fillets can be replaced with chicken breasts/fillets or boneless pork chops/fillets
If using fish fillets, it is best to use skinless fillets for coating in breadcrumbs, as the skin will not crisp up during cooking and can therefore become soggy. If pan frying the fish you may choose to use a little butter instead of oil to add flavour and prevent the fish from becoming dry.
If using pork, you’ll need to pound the cutlets with a meat mallet or the back of a heavy saucepan, until 1/4″ to 1/8″ thick, this will ensure a quick, even cook.
If using chicken breasts, it is also best to ensure a quick, even cook by either cutting them open into a ‘butterfly’ fillet or cutting them lengthways into thin strips.
Crunchy Breadcrumb Coating
A simple breadcrumb coating for fish, chicken or pork which can be adapted depending on what you have in the way of dried herbs, or fresh, or spices/ spice mixes or use fresh lemon zest. Ground garlic...
Ingredients
100 g white bread, roughly cut or torn into 3 cm cubes
30 g cheese, (optional) finely grated
1-2 tsp dried herbs
salt, to taste
pepper, to taste
200 g plain flour
0.5 tsp salt
1 tsp black pepper
2 eggs, beaten
4 fish fillets, pat dried
butter, (optional) as needed, melted
200 ml vegetable oil, (if using) for frying
Instructions
STEP 1/6
Assemble the Food Processor bowl and fit the Knife Blade
Working in batches, add bread into the Food Processor bowl
Pulse until breadcrumbs are formed
Transfer the breadcrumbs into a medium bowl and set aside
STEP 2/6
Add cheese, dried herbs and seasoning into the medium bowl
Stir to combine with the breadcrumbs and set aside
STEP 3/6
Add flour and seasoning to the large plate
Add beaten eggs into a clean medium bowl
Coat the fish in the flour, shake off any excess
(Tip: Use paper towels to pat the fish fillets dry before coating)
Dip the coated fish into the eggs and then into the breadcrumb mixture until evenly coated on all sides
STEP 4/6
Preheat the oven to 180ºC
Line a large baking tray with parchment paper
Place the fish fillets onto the baking tray
Brush with a little melted butter (optional)
Bake until golden brown and crispy - at 20-25 minutes, 180ºC
Remove from the oven
Serve
STEP 5/6
Alternative method (pan frying)
Line a plate with paper towels
Add about 200 ml of vegetable oil to a medium frying pan
Heat - medium-high heat
Working in batches, add fish/chicken/pork into the frying pan
Cook, gently shaking the frying pan occasionally, until browned - about 5 minutes
Using tongs, turn the fish over
Cook until browned - 3-5 minutes
(Tip: If browning too quickly, lower the heat)
Before you add the next batch of fish, skim off brown crumbs from the oil with a slotted spoon
Transfer the fish onto a lined plate
Season to taste
Serve
STEP 6/6
Alternative method for pork (to grill)
Lightly grease a large baking tray
Place the pork chops on the baking tray
Brush with a little of melted butter
Cook until browned - 7-10 minutes, medium heat
Turn with tongs and brush with more butter
Cook until browned all over - 7 mins, medium heat
Serve
Substitutions
Dried herbs can be replaced with paprika
Cheese can be replaced with Parmesan cheese
Fish fillets can be replaced with chicken breasts/fillets or boneless pork chops/fillets