Lemon Myrtle Crumbed fish
30 MIN

It is not hard or time consuming to crumb a few pieces of fresh fish. My seven-year-old can do it and has been doing it for years. A simple meal the whole family can enjoy and better for you cooked in a decent oil and tastier than you can buy anywhere when done well.

Add in some lemon myrtle, lemon pepper or even curry powder to the crumbs. Have them done the day before with a few extra crumbs and bake on the day. These are delicious with home- made chutney or tartare.


500 grams firm white fish
½ cup flour
1 egg
½ cup milk
1 cup breadcrumbs
1 teaspoon dried lemon myrtle
½ teaspoon sea salt
extra virgin olive oil or olive oil spray

Lay the fish flat on a board and cut into 10 flat pieces. Try to keep them even in size for even cooking.

Crack the egg into a bowl and beat in the milk. Dip each piece of fish in the flour, shaking off excess flour over the bowl.

Dip each piece of fish into the egg mix and then into the breadcrumbs that have been seasoned with the salt and lemon myrtle.

Heat a little olive oil in a heavy based pan over a low heat, shake off the excess breadcrumbs and then panfry the crumbed fish pieces for about 3 minutes on each side until golden and cooked through.
Serve with home-made chutney and a fresh crispy salad.


Submit a Comment

Your email address will not be published. Required fields are marked *