Crunchy Breadcrumb Coating
A simple breadcrumb coating for fish, chicken or pork which can be adapted using fresh or dried herbs, or spices, or fresh lemon zest. Garlic powder and paprika are also popular additions.
Ingredients
100 g white bread, roughly cut or torn into 3 cm cubes
30 g cheese, finely grated, optional
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, melted, as needed, optional
200 ml vegetable oil, if you are frying
Instructions
STEP 1/5
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 2/5
Add cheese, dried herbs and seasoning into the medium bowl.
Stir to combine with the breadcrumbs and set aside.
STEP 3/5
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 4/5
Preheat the oven to 180ºC.
Line a large baking tray with parchment paper.
Place fish fillets onto the baking tray.
Brush with a little melted butter (optional).
Bake for 20-25 minutes at180ºC, until golden brown and crispy.
Remove from the oven.
Serve
Substitutions
Dried herbs can be replaced with paprika.
Cheese can be replaced with Parmesan cheese.
Fish fillets can be replaced with chicken breasts or boneless pork chops.
STEP 5/5
Alternative method (pan frying)
Line a plate with paper towels.
Add about 200 ml of vegetable oil to a medium frying pan.
Heat at a medium-high heat.
Working in batches, add fish to frying pan.
Cook, gently shaking the frying pan occasionally, until browned for about 5 minutes.
Using tongs, turn the fish over.
Cook until browned for 3-5 minutes.
Before you add the next batch of fish, skim off brown crumbs from the oil with a slotted spoon.
Transfer fish onto prepared plate.
Season to taste and serve.
Use skinless fish fillets as skin will not crisp up under the coating.
Crunchy Breadcrumb Coating
A simple breadcrumb coating for fish, chicken or pork which can be adapted using fresh or dried herbs, or spices, or fresh lemon zest. Garlic powder and paprika are also popular additions.
Ingredients
100 g white bread, roughly cut or torn into 3 cm cubes
30 g cheese, finely grated, optional
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, melted, as needed, optional
200 ml vegetable oil, if you are frying
Instructions
STEP 1/5
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 2/5
Add cheese, dried herbs and seasoning into the medium bowl.
Stir to combine with the breadcrumbs and set aside.
STEP 3/5
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 4/5
Preheat the oven to 180ºC.
Line a large baking tray with parchment paper.
Place fish fillets onto the baking tray.
Brush with a little melted butter (optional).
Bake for 20-25 minutes at180ºC, until golden brown and crispy.
Remove from the oven.
Serve
Substitutions
Dried herbs can be replaced with paprika.
Cheese can be replaced with Parmesan cheese.
Fish fillets can be replaced with chicken breasts or boneless pork chops.
STEP 5/5
Alternative method (pan frying)
Line a plate with paper towels.
Add about 200 ml of vegetable oil to a medium frying pan.
Heat at a medium-high heat.
Working in batches, add fish to frying pan.
Cook, gently shaking the frying pan occasionally, until browned for about 5 minutes.
Using tongs, turn the fish over.
Cook until browned for 3-5 minutes.
Before you add the next batch of fish, skim off brown crumbs from the oil with a slotted spoon.
Transfer fish onto prepared plate.
Season to taste and serve.