INGREDIENTS

  • 600g boneless Blue-Eye Trevalla Fillets
  • 1 ½ cups Breadcrumbs
  • ½ cup grated Parmesan
  • 1 tspn mixed Italian Herbs
  • 1 cup Plain Flour
  • 3 Eggs, beaten
  • 1/2 cup Vegetable Oil

METHOD

Slice fish into 8cm strips. Put breadcrumbs, parmesan and herbs in a large bowl.

Dip fish strips in flour and shake off excess. Then dip into beaten egg and coat well in breadcrumb mixture.

Pour vegetable oil into a frying pan over a high heat, then fry fish fingers until golden brown. Drain on paper towel. Serve with Tartare sauce.

Serves 4

 

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