serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Pan Fried Perfection
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 cups panko breadcrumbs
- 1 tbsp Italian seasoning
- Salt, to season
- 1 tbsp finely chopped flat-leaf parsley, plus extra to serve
- 4 firm white fish fillets (skin-off)
- 1 cup whole egg mayonnaise
- Vegetable oil, for frying
- Lemon wedges, green salad, to serve
For the homemade tartare
- ½ cup whole egg mayonnaise
- 1 small dill pickle, finely chopped
- 1 tbsp lemon juice, to taste
- 1 tbsp baby capers, finely chopped
- 1 tbsp finely chopped dill leaves or flat-leaf parsley
- ½ tsp Worcestershire sauce
- ½ tsp Dijon mustard
- Salt and black pepper
Instructions
- To make the homemade tartare sauce, combine the ingredients in a medium bowl and season to taste, adding more lemon juice, Worcestershire sauce, salt and pepper as you prefer.
- To crumb the fish, combine the panko breadcrumbs, Italian seasoning, a generous pinch of salt and the parsley on a large plate and set aside. Cut each fish fillet into 2-3 pieces and brush thickly with the mayonnaise, then press into the crumbs, coating all sides of the fish.
- Heat enough oil to coat the base of a large frying pan, then in batches, pan-fry the fish, turning occasionally, until golden on all sides and cooked through. Repeat with the remaining fish. Keep warm.
- Divide the fried fish between plates and serve with a dollop of the tartare sauce, lemon wedges and a green salad on the side. Sprinkle with a little extra parsley.
Note
- Flathead or snapper are great fish fillets to use for this recipe! Japanese Kewpie mayonnaise can also be used in place of the whole egg mayonnaise.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Pan Fried Perfection
