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Fish Fillets in Gremolata Crumbs Recipe
Any white fish fillets will do for this dish, but very fresh plaice (a much under-rated fish) are truly excellent. The garlic is in no way overpowering.
The crumbs, which are also the traditional accompaniment to Osso Buco, can be prepared and the fish breaded hours before needed.
Equipment: A deep fryer or wide frying pan
For 4 people:
- Your chosen fish fillets
- 8 tablespoons (120ml) freshly-chopped Parsley
- 4 big cloves of Garlic, peeled and chopped
- the fresh grated zest of 2 Lemons
- 115g/4oz fine dry Breadcrumbs. You can make these yourself with liquidised stale bread, gently baked in the oven until golden
- a plate of Flour, seasoned with Salt and freshly-ground Pepper
- 2 whole Eggs, beaten together with a little salt to break down the albumin
- 2 additional Lemons, cut into wedges - or, if you are eating privately, you can use the lemons striped of their zest
1. Dip the fillets in the seasoned flour, then into the egg mixture, before coating well with breadcrumbs. Shake off an excess crumbs.
2. Leave on a tray in the fridge to firm-up until needed.
can be prepared ahead up to this point.
3. If deep frying, heat the oil to 160°C/325°F. if shallow frying, heat half the oil in a wide frying pan – as it will probably be easier to fry your fish in two batches.
4. If deep frying, fry until the fish floats and is golden – turning once.
5. If shallow frying, cook until golden – don't be tempted to add the fish to your pan until the oil is hot, or it will stew and absorb too much oil.
Very good with home-made Remoulade Sauce (q.v.)
Recipe taken from 'Foolproof Entertaining' by Simon Scrutton.