Crispy herb-crumbed fish recipe

By Angela Boggiano

This fish dish of crispy herb-crumbed haddock couldn't be easier - once you've made the coating, you just stick it in a pan

Serves 4

Ready in 25 minutes

Quick

Ingredients

4 thick slices stale white bread
2 garlic cloves, roughly chopped
4 spring onions, trimmed and roughly chopped
Handful fresh parsley
Small bunch of fresh chives
Finely grated zest of 1 lemon
2 tbsp plain flour, seasoned
4 x 175g pieces firm white fish fillet, such as haddock or coley, skinned
1 large egg
1 tsp English mustard
4 tbsp sunflower oil
Peas, mayonnaise, oven potato wedges and lemon wedges, to serve

METHOD

How to make crispy herb-crumbed fish

1. Make the crumb coating. Put the bread, garlic, spring onions and herbs in a food processor and blitz to coarse breadcrumbs. Stir in the lemon zest and tip onto a large plate.

2. Spread the flour on a plate, add the fish, turn to coat and shake off the excess. Beat the egg and mustard in a shallow bowl. Dip each fillet first in the egg, letting the excess drip off, then lay in the breadcrumbs to coat.

3. Heat the oil in a large, non-stick frying pan over a medium-high heat. When the oil is hot, fry the fish for 3 minutes each side or until cooked through, golden and crisp. Drain on kitchen paper. Serve with peas, mayonnaise, potato wedges and lemon wedges to squeeze over.