Quote:
Originally Posted by Roostercam
Buy a fillet of your favourite fish & cut into mouth sized bites. Lightly dust in flour, coat in egg allowing excess to run off, then coat in crumbs.(Panko crumbs are best for crunch) Using a decent pan, put about one depth of oil (rice bran oil is healthy & highest smoke point) and place fish pieces in gently, turning once & do not crowd pan, it lowers oil temp & prevents even cooking. Shouldn't take more than a few minutes & serve with a tartare sauce & whatever else. You can make a batch of these up uncooked & freeze them for another time. Same process with chicken tenders if prefered.
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And if it’s caught and eaten that day it can be any type of fish and it will still taste awesome.
I remember many years ago up the north west of WA catching a heap fingermark brim, I used to always throw them back but my BIL kept them and cooked them up using this exact method above and they we to die for.