Panko Crumbed Reef Fish
Yields
2 servings
Yields
2 servings
Prep time
10 minutes
Prep time
10 minutes
Cook time
5 minutes
Cook time
5 minutes
Total time
15 minutes
Total time
15 minutes
Ingredients
- Vegetable oil, for frying
- 800 g of reef fish
- Salt and pepper
- 2 egg, lightly beaten
- Rice flour, for dusting
- 4 cups panko breadcrumbs
- 2 tbsp black sesame seeds
- 2 tbsp white sesame seeds
- 2 head baby cos, leaves separated
Directions
-
Fill enough oil in a wok or medium pot to about 4 cm depth. Bring oil to 170˚C.
-
If the fish fillets are of a large size, cut them into smaller pieces. Season with salt and pepper. Place the egg and rice flour in separate bowls, then combine the panko breadcrumbs and black and white sesame seeds in another bowl.
-
Dust the fish pieces in rice flour, shaking off the excess, dip into egg and then into the sesame and panko mix, using a bit of pressure to form a crust. Deep fry for 2 - 3 minutes or until golden cooked. Drain on a wire rack. Serve the fish with the salad leaves and fresh hot chips.
