Herring Pan-Fried in Panko Bread Crumbs
Serves: 1 (or 2 if you only want half a herring). Prep and cook 15-20 min.
TIPS:
- Pinhead or medium oatmeal can be substituted for Panko.
- After coating the fish, rinse the dish containing the panko/egg – before the panko and egg dry out.
- Goes well with boiled potatoes and beetroot.
- You need a plate that has a paper towel on it, to drain the fish on after cooking.
INGREDIENTS:
- 1 egg lightly beaten
- 70g plain flour
- 70g panko breadcrumbs
- 1 herring – filleted and deboned (skin can be left on)
- Salt and pepper
- Oil for frying
METHOD:
- Place the panko, flour and eggs in three separate shallow dishes (the panko and flour can also be put on large plates).
- Season the flour with salt and pepper.
- Dredge the fish fillets in flour (the flour helps to absorb any moisture), shaking off any excess; then dip the fillets into the egg.
- Transfer the fish to the panko, turning over, covering the fish completely and pressing lightly to adhere.
- Fill a large frying with enough oil to reach a depth of around 5mm.
- Heat over medium-high heat (drop some panko in, to test the heat – the oil should bubble when hot enough)
- Place the fish in the pan (skin side down first). Fry until golden and cooked through, about 3 minutes per side.
- You can gently press the fish down as it is cooking but avoid moving the fish around a lot.
- Transfer to a paper-towel-lined plate to drain; season with salt.
- Serve immediately.
