crumbed fish

<p>This smoky cod dish makes a great midweek meal – it's quick, low calorie and made in just one pan, which saves on washing up </p>

Harissa-crumbed fish with lentils & peppers

pouches cooked puy lentils

jar roasted red peppers,

black olives,

lemon,

tbsp oil

cod fillets(or another white fish)

breadcrumbs

harissa

½ small pack flat-leaf parsley, chopped

<p>Heat oven to 200C/180C fan/gas 6. Mix the lentils, peppers, olives, lemon zest, 2 tbsp oil and some seasoning in a <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a>. Top with the fish fillets. Mix the breadcrumbs, harissa and the remaining oil and put a few spoonfuls on top of each piece of fish. Bake for 12-15 mins until the fish is cooked, the topping is crispy and the lentils are hot. Scatter with the parsley and squeeze over the lemon wedges.</p>

Treat the family to tasty seafood sandwiches from Louisiana, USA. Dig into Cajun-style fish and spicy mayonnaise for a fun midweek meal.

Crispy fish po' boys

(1/4 cup) plain flour

egg, lightly whisked

(1 cup) panko breadcrumbs

firm white fish fillets, cut into 4 pieces

vegetable oil

(1/2 cup) whole-egg mayonnaise

Cajun seasoning

spring onion (shallot), thinly sliced

Tabasco sauce

sourdough bread rolls, warmed

baby cos lettuce leaves

cherry tomatoes, thinly sliced

avocado, thinly sliced

This easy keto-fried fish recipe is breaded and crumbed with the best low-carb ingredients. It is easy to make and affordable, so it fits your budget. This low-carb breaded fish is one of our most popular recipes amongst keto seafood lovers. This keto crumbed fish is deep fried, but you can also shallow fry it in one pan.

Keto Fried Fish - Breaded &amp; Crumbed

Almond Flour

Parmesan Cheese (finely grated)

Parsley

Lemon (zest only)

Salt

Pepper (ground)

Oil (for frying)

Heat

Whisk

Crack the egg into a bowl and whisk well.

In another bowl, add the almond flour, parmesan, parsley, lemon zest, salt, and pepper. Mix well.

Crumb

Dip the fish into the egg, then press into the breading. Repeat with the other pieces of fish. (For a thicker crust, dip the breaded fish into the egg and breading a second time).

Gently add the fish to the hot oil. Cook for 4-7 minutes, until golden brown and cooked through.

Drain

Serve

Serve with Keto Coleslaw, lemon wedges, and Keto Tartar Sauce.

Recipe video above. Fish Fingers so perfectly golden and crunchy it&#x27;s hard to believe they&#x27;re BAKED rather than fried! Toasting the breadcrumbs makes all the difference because fish cooks in the oven so much faster than it takes to brown the breadcrumbs. BONUS: This is a mess free breading technique!

Fish Fingers

/ 1.2lb white fish

Oil spray ((olive oil

(75 grams) panko breadcrumbs ((Note 2))

(25 grams) parmesan

tsp paprika (, optional)

salt

mayonnaise

tbsp flour

Tartare sauce or other seafood dipping sauce

Lemon wedges

chives or parsley (, garnish (optional))

Preheat oven to 180°C / 350°F.

Toast breadcrumbs: Spread breadcrumbs on tray. Spray with oil, bake 4 minutes until golden. Transfer toasted breadcrumbs into bowl, add remaining Crumb ingredients and mix.

Increase oven to 220°C / 425°F (fan 200°C). Spray used tray with oil.

Batter: Mix Batter ingredients in a separate bowl.

Cut the fish into strips 1.5 x 11 cm / 3/5 x 4.5&quot; (they shink 30% in length).

Place fish in Batter, gently mix with rubber spatula to coat. Do not leave sitting around (will become watery), coat immediately.

Breading: Pick up fish with tongs, place in breadcrumbs. Spoon over crumb, use fingers to press to adhere.

Baking: Transfer to baking tray. Spray with oil, bake 13 minutes or until crispy on the outside.

Serve immediately with lemon wedges, Tartare Sauce or other Sauce of choice - see here for recipes, any of these great for fish fingers! Also Note 3 for few quick sauce options.

Crumbing:

These were amazing!!!
Thank you for all the helpful hacks, mainly browning the Panko and adding Parmasan cheese which made huge difference! I even made tartar sauce based on your recipe . No dill or parsley so I grated some shallot and added a teaspoon of dijon mustard. It tasted amazing!
I am just so happy I found this recipe as I avoid all fried foods and this is technically baked, not fried

Absolutely dreadful, pitiful and disgusting. Quit frankly I think if you make these you should let them go up in flames in your oven. I'm very disappointed.

Outstanding recipe. We cook fish often in many different ways and this was the best we've had! Have a few fresh shrimp in the fridge and used those with the left of the batter and coating. Will make again and again!

The recipe can  also be made  with chicken? Greetings from belgium   Thank you

Hi Nagi! Yet another great recipe. I ended up with fish "chunks" instead of "fingers" but still tasted great. Another keeper recipe! Just wondering, can I freeze the leftover (cooked) fish? If so, can I just put frozen bits into the oven until re-heated through? I've told family and friends about recipetineats &amp; they're all loyal followers too.  My go-to place when I'm looking for a recipe. Keep up the great work! :) &lt;3

My approach is to:
1. Place the fish fingers on a rack in the baking pan so that any released moisture drips off.
2. Make sure your fish are as dry as possible before starting. I use kitchen paper to dry.

Finally a meal that my toddler loves. These were so delicious and easy to make. I have tried a few of your recipes now and they are consistently amazing. Thank you

Love the recipe. Browning the panko first was great in keeping the fish crispy. Made tartar sauce and it was a great dinner.

Yum!! I just made this with flathead fillets. Worked perfectly. Just as delicious as fried and no having to mess around disposing of oil! Am converted. Thanks Nagi!

So easy and so tasty. Loved how easy and mess-free the crumbing was. Thanks Nagi!

This family favourite is a simple yet filling mid-week meal.

Crumbed calamari

small cleaned calamari hoods

250.00 ml plain flour

eggs

40.00 gm cold water

canola oil, for deep-frying

chips,

Lemon

Tartare sauce, to serve

Step 1

Line a baking tray with baking paper. Cut calamari into 1cm-thick rings. Place flour, and salt and pepper, into a bowl. Beat eggs and water in another bowl. Place breadcrumbs into a third bowl.

Step 2

Coat calamari rings in flour, a few at a time. Dip into egg mixture then coat in breadcrumbs. Press breadcrumbs on with fingertips. Place onto a lined baking tray.

Step 3

Preheat oven to 150°C. Pour oil into a deep, heavy-based saucepan or wok until it is one-third full. Heat over medium-high heat. Cook calamari rings, in batches, for 2 to 3 minutes, or until light golden.

Step 4

Remove calamari to a wire rack over a lined baking tray. Keep warm in oven while cooking remaining calamari. Serve with chips, lemon wedges and tartare sauce.

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751749749001&=domain=taste

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