Herbies Spices Recipes
Dukkah Crusted Fish
Description
An innovative variation on fried fish fillets to lift them from ordinary to extraordinary. Be careful about nut allergies - Dukkah and Ockkah contain pistachio, hazelnut and sesame.
Ingredients
At a glance
Seafood
Makes
4 pieces
4 tablespoons Herbie’s Spices Dukkah or Herbies Spices ‘Okkah’
4 tablespoons very fine dry bread crumbs
4 x white skinless fish fillets eg flathead, blue eye
½ cup plain flour
1 large egg, beaten with 2 tablespoons water
olive oil for shallow frying
4 tablespoons very fine dry bread crumbs
4 x white skinless fish fillets eg flathead, blue eye
½ cup plain flour
1 large egg, beaten with 2 tablespoons water
olive oil for shallow frying
Methods/steps
Preparation:
- Mix dukkah and breadcrumbs together.
- Dust fillets in flour, shaking off any excess.
- Dip in eggwash, draining any excess.
- Coat fillets in dukkah mix.
- Place on a plate, cover and refrigerate for half an hour.
Cooking:
- Heat oil in a non stick frypan.
- Add fillets and shallow fry until fish is cooked through, and crusted and golden.
- Serve on a bed of pureed chickpeas with a mixed leaf salad - radicchio, rocket, mizuna.
Additional Tips
This crumbing mix is also delicious for deep fried cauliflower florets or zucchini slices.
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