Crumbing fish is a little like loaves and fishes – it can make a small catch into a bigger and more satisfying feed.
This recipe will suit any little fillets, or any fish at all really. Everything will taste great with a touch of soy and wasabi, and crunchy crumbs!
Ingredients
500gm boneless whiting fillets
2 egg whites
1 tbsp wasabi paste
2 tbsp soy sauce
1 cup panko breadcrumbs
2 tbsp black/white sesame seeds
2 cups vegetable oil, for deep frying
Wasabi Lime Mayo:
½ cup egg mayonnaise
2-3 tsp wasabi paste, or to taste
grated rind from ½ lime
Method
Whisk together egg whites, 1 tbsp wasabi paste, and soy sauce. Pat fillets dry then add to egg white mixture. Lift fillets, one at a time, from egg whites into combined crumbs and seeds. Refrigerate for one (1) hour to allow the crumb coating to set on fillets. Meanwhile combine mayonnaise, wasabi paste and lime rind to taste.
Heat oil in a deep pan or wok. (You can test the oil is hot enough by using the end of a wooden spoon or chopstick. bubbles will rapidly appear around the chopstick when the oil is ready.) Deep fry fillets for about one (1) minute until browned and cooked through. (Don’t overcrowd pan, just cook a few pieces at a time.)
Drain on paper towels and serve immediately with mayo and lime wedges. Serves 4.
Sally Jenyns is a resident seafood cook and presenter on Channel 7’s Creek to Coast. She is the author of The Coastwatch Cookbook available at coastwatch.com.au.
