Gingerbread blondies-0077
White chocolate gingerbread blondies
IMG_0157
Homemade salted caramel sauce
Almond cookies-0003
Glazed almond cookies
IMG_7174
Toasted marshmallow red velvet cupcakes
New and Improved Rusks
New and improved muesli rusks
AdobeStock_660838099
Tuna MAYU sarmie with quick pickled onions
Barbeque chicken wings with celery and ranch
Sticky BBQ chicken wings with MAYU ranch sauce
Hot Cross Mini Bundt Cakes
Hot cross mini bundt cakes
Homemade Magic Chocolate Shell Option 3
Magic chocolate shell for ice cream
Custard Tart
Vanilla custard tart
Crudite Platter
Crudite platter with sweet potato hummus
Cherry Vodka Martini
Cherry vodka martini
Cherry Mess
Cherry mess
Roast Cauliflower Salad with Dukkah
Cauliflower salad with Egyptian dukkah
Butternut squash and barley salad
Butternut squash and barley salad with poached egg
NoMU-IMG_8317
Simple lemon vinaigrette
IMG_6334
Pear & maple syrup tea cakes
Blueberry galette-6685
Summer blueberry galette
Nut & seed oatmeal bars - 0026
Spiced Nut & Seed Oatmeal Bars
IMG_6349
Whipped cream cheese frosting
EASY BAKED PARMESAN FISH AND STRAW CRISPS

EASY BAKED PARMESAN FISH AND STRAW CRISPS

Servings: 4

Ingredients

Fish:
2 eggs
Pinch of salt
1 cup fresh breadcrumbs
½ cup finely grated parmesan
2 tbsp lemon zest
80g butter, melted
600g skinless fresh hake or kingklip, sliced into 2cm wide strips
Flour, for dusting
NOMU Sea Salt, to taste
 
Straw crisps:
4 potatoes, peeled and cut into thin sticks
500ml canola oil for frying
 
To serve:
Lemon wedges
 
 
 

 

Directions

Preheat the oven to 180°C.

In a shallow bowl, lightly whisk the eggs with a pinch of salt. In another bowl, combine the breadcrumbs, parmesan, lemon zest, melted butter, and NOMU Seafood Rub or Seafood and Fish Grinder and mix gently together until combined.

Dust the fish in the flour, dip into the egg mixture, and then press into the breadcrumb and parmesan mixture. Place the coated fish pieces onto a greased baking tray or lined baking tray and bake for 10 – 15 minutes until lightly golden.

Make the crisps while the fish is in the oven. Heat the oil in a large pot over medium heat. (To test if the oil is ready for frying, add a small piece of bread. If it floats to the top and starts sizzling, the oil is ready). Add the potato sticks and fry until they are golden brown and crispy. Drain on kitchen towel and season with a grinding of salt.

Serve the fish and chips while still hot and crispy with lemon wedges and NOMU MAYU.

Tip: Wrapped up in individual cones, these make a delicious, substantial snack at a cocktail party. If you prefer a stronger parmesan flavour, increase the grated parmesan from ½ a cup to 1 cup.

Ingredients

Fish:
2 eggs
Pinch of salt
1 cup fresh breadcrumbs
½ cup finely grated parmesan
2 tbsp lemon zest
80g butter, melted
600g skinless fresh hake or kingklip, sliced into 2cm wide strips
Flour, for dusting
NOMU Sea Salt, to taste
 
Straw crisps:
4 potatoes, peeled and cut into thin sticks
500ml canola oil for frying
 
To serve:
Lemon wedges
 
 
 

 

Directions

Preheat the oven to 180°C.

In a shallow bowl, lightly whisk the eggs with a pinch of salt. In another bowl, combine the breadcrumbs, parmesan, lemon zest, melted butter, and NOMU Seafood Rub or Seafood and Fish Grinder and mix gently together until combined.

Dust the fish in the flour, dip into the egg mixture, and then press into the breadcrumb and parmesan mixture. Place the coated fish pieces onto a greased baking tray or lined baking tray and bake for 10 – 15 minutes until lightly golden.

Make the crisps while the fish is in the oven. Heat the oil in a large pot over medium heat. (To test if the oil is ready for frying, add a small piece of bread. If it floats to the top and starts sizzling, the oil is ready). Add the potato sticks and fry until they are golden brown and crispy. Drain on kitchen towel and season with a grinding of salt.

Serve the fish and chips while still hot and crispy with lemon wedges and NOMU MAYU.

Tip: Wrapped up in individual cones, these make a delicious, substantial snack at a cocktail party. If you prefer a stronger parmesan flavour, increase the grated parmesan from ½ a cup to 1 cup.

You may also like

/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips

Chat with us

Safe and secure shopping

Frequently Asked Questions

Deliveries & Collections

NOMU Ethereyum