Panko-Crumbed Fried Fish

Name: Panko-Crumbed Fried Fish
Yield: 4 servings
Cuisine: British
Ingredients: 500 g White Fish Fillets *e.g. Blue Grenadier, Hoki, Hake, Cod, etc; Salt and Pepper as required; Plain Flour as required; 1 large Egg *whisked; ‘Panko’ Breadcrumbs as required; Oil for frying

Hiroko Liston @hirokoliston

Melbourne, Australia

When I was a young child, Panko-Crumbed Fried Fish was one of my favourite dishes that my mother prepared. She always used Merluza that we often call ‘Melulūsa’ in Japan. Here in Australia, I often use ‘Blue Grenadier’ OR ‘Hoki’. There are so many different names for a same fish and there are many similar but different white fish. You can use any white fish of your choice.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

500 gWhite Fish Fillets *e.g. Blue Grenadier, Hoki, Hake, Cod, etc
Salt and Pepper as required
Plain Flour as required
1large Egg *whisked
‘Panko’ Breadcrumbs as required
Oil for frying

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Steps

1

Cut Fish Fillets into chunky pieces, season with Salt and Pepper. Coat with Flour, dip in Egg and finally coat with ‘Panko’ Breadcrumbs.
2

Heat oil to 180℃ and fry until cooked through and golden, place on a rack and drain the oil. Enjoy with your favourite sauce. I always love ‘Tonkatsu’ Sauce.
3

*Note: To make ‘Tonkatsu’ Sauce by yourself, mix 2 tablespoons Ketchup, 1 tablespoon Worcestershire Sauce (Lea & Perrins), 2 teaspoons Soy Sauce and 1 teaspoon Sugar. Alter the amount to suit your taste.