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Crispy herb-crumbed fish

Name: Crispy herb-crumbed fish
Yield: Serves 4
Cuisine: British recipes
Ingredients: 4 thick slices stale white bread; 2 garlic cloves, roughly chopped; 4 spring onions, trimmed and roughly chopped; Handful fresh parsley; Small bunch of fresh chives; Finely grated zest of 1 lemon; 2 tbsp plain flour, seasoned; 4 x 175g pieces firm white fish fillet, such as haddock or coley, skinned; 1 large egg; 1 tsp English mustard; 4 tbsp sunflower oil; Peas, mayonnaise, oven potato wedges and lemon wedges, to serve

Published: 30 Apr 07
Updated: 18 Mar 24

This fish recipe of crispy herb-crumbed haddock couldn’t be easier and it’s ready in just 25 minutes – that’s your midweek meal sorted.

Easy
May 2007

Test kitchen approved

Serves 4
Ready in 25 min

This fish recipe of crispy herb-crumbed haddock couldn’t be easier and it’s ready in just 25 minutes – that’s your midweek meal sorted.

Dairy-free recipes

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Ingredients

4 thick slices stale white bread
2 garlic cloves, roughly chopped
4 spring onions, trimmed and roughly chopped
Handful fresh parsley
Small bunch of fresh chives
Finely grated zest of 1 lemon
2 tbsp plain flour, seasoned
4 x 175g pieces firm white fish fillet, such as haddock or coley, skinned
1 large egg
1 tsp English mustard
4 tbsp sunflower oil
Peas, mayonnaise, oven potato wedges and lemon wedges, to serve

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Method

Make the crumb coating. Put the bread, garlic, spring onions and herbs in a food processor and blitz to coarse the breadcrumbs. Stir in the lemon zest and tip onto a large plate.
Spread the flour on a plate, add the fish, turn to coat and shake off the excess. Beat the egg and mustard in a shallow bowl. Dip each fillet first in the egg, letting the excess drip off, then lay in the breadcrumbs to coat.
Heat the oil in a large, non-stick frying pan over a medium-high heat. When the oil is hot, fry the fish for 3 min each side or until cooked through, golden and crisp. Drain on kitchen paper. Serve with peas, mayonnaise, potato wedges and lemon wedges to squeeze over.