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.
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.
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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…
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