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Neil Perry

Crumbled Fish Fillets


Ingredients

  • 300 firm white fish fillets
  • 1 tablespoon shao xing cooking wine
  • White pepper
  • ¼ teaspoon salt
  • ¼ cup corn starch
  • 1 egg lightly beaten
  • 1 cup dried breadcrumbs
  • Vegetable oil for deep frying
  • 1 lebanese cucumber finely sliced
  • Snow pea shoot shoots
  • ½ lemon wedged
  • Szechuan salt & pepper

Method

  1. Cut the fish fillets into two-centimetre-thick slices.
  2. Marinate them in the shaoxing, white pepper and salt. Add the cornflour to the beaten egg and beat together gently.
  3. Add the fish pieces to the batter and then to the crumbs.
  4. Heat the oil to medium in a large wok. Fry the fish to golden – about two minutes – then drain well.
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Notes & Tips

Serve the fish pieces over the salad of cucumber and snow pea shoots with lemon wedges on the side, and sprinkle with Szechuan salt and pepper.

Recipe Rating

4

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