The first time I visited London, back in the 80’s, I was very young and a really fussy eater. That said, I remember falling in love with “fish & chips”. Sure, Italians eat a lot of fish, but for some reason the English one tasted different. Besides, anything served with chips tastes better to a small kid! Now that I live in Australia, fish and chips has become a much more common fare… you can get it at the mall, at a beach kiosk, even from the fishmonger’s! Still, as I always say, home-made is better, so I usually make it at home. In this post I will show you how easy it is to make crumbed fish fillets. I used Barramundi, a very common fish in Australia, but you can use your favourite fish. You can enjoy this Crumbed Barramundi with chips or vegetables (or both), just make sure to serve it with plenty of lemon wedges. Enjoy!

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Crumbed Barramundi

Crumbed Barramundi - a quick and delicious way to cook fish!

Course Main

Cuisine Australian

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4

Author Manuela Zangara

Ingredients

• 4 medium sized Barramundi fillets
• Flour
• Breadcrumbs
• 2 eggs
• Salt to taste
• Vegetable oil for frying

Instructions

1. Break the eggs and lightly beat them.
   
2. Put the flour and breadcrumbs in 2 separate plates.
3. Season the Barramundi fillets with salt and lightly dredge them in flour, egg and breadcrumbs.
   
4. Shallow fry the crumbed fillets in warm vegetable oil until golden brown on both sides and cooked through.
   
5. Serve warm with lemon wedges.

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