A delicious way of eating fish, with a nice golden brown crunchy coating and silky fish filling. Kids love it! You can have fun seasoning breadcrumb, here with parsley Prepare all ingredients. Soak fish in the two preparations and fry.
Rinse, cut off stems and finely chop the parsley leaves.
Mix parsley with breadcrumb. Pour into a first dish.
In a second dish, pour egg whites and beat vigurously.
Rince and drain fish. Eventually cut into portions of the desired size and shape. Wipe with paper towels and season with salt and pepper on both sides.
Heat oil in a pan.
Coat fish with breadcrumb
Prepare the breading station with the 2 plates and fish portions.
First soak fish in beaten egg white and give it a turn on the other side.
Then place fish into the breadcrumb - minced parsely mix, flip to coat on all sides.
Cook
Fry for a few minutes on each side in hot oil (time depends on thickness of course).
Notes
Read first directions and advices given for the pané à l’anglaise technique before starting. This might help.