Friday, November 16, 2012

Crispy Fish with Fennel Salad

Crispy Fish with Fennel Salad

My own original recipe.
Prep Time: 15 minutes / Cook Time: 15 minutes

Crispy Fish with Fennel Salad

Ingredients:
  • 5 pieces basa fillet or cod fillet (use cup measurement to make a circle then cut it)
  • 2 bulbs medium fennel, trimmed, then thinly sliced
  • 1/2 cup all purpose flour
  • 2 eggs
  • 1 cup Japanese panko bread crumb
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 3/4 cup vegetable oil
Fennel salad:
  • 2 tbsp lemon juice
  • 1 teaspoon dijon mustard
  • 1/4 cup olive oil
  • 1/4 teaspoon ground black pepper
  • pinch of salt
Cooking Directions:
  1. To make the fennel salad, place the fennel in a bowl. Mix together olive oil, lemon juice, dijon mustard, black pepper and salt. Add to the fennel and toss to combine.
  2. Meanwhile heat vegetable oil in a deep frying pan.
  3. You will need three plates: one for the flour, one for the beaten eggs, and another one for the bread crumbs.
  4. Wash the fish and dry it with a paper towel, then marinate with salt, garlic powder and black pepper.
  5.  Roll the fish into the flour, then dip it to the egg (make sure the fish is covered with the egg), then roll it onto the bread crumbs. Now, fry the fish until golden brown and crisp. Drain the excess oil using a paper towel.
  6. Place the fennel salad on top of the golden crispy fish, so it looks like the picture above.

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