Dukkah Crusted Fish

    50 minutes

    A simple fried fish recipe - fillets coated in spices and then fried - to make any mid-week fish dinner a special one.

    Herbie's Spices

    New South Wales, Australia
    3 people made this

    Makes: 4 pieces

    • 4 tablespoons Herbie's Spices Dukkah or Herbies Spices 'Okkah'
    • 4 tablespoons very fine dry bread crumbs
    • 4 white skinless fish fillets e.g. flathead
    • 1/2 cup plain flour
    • eggwash made with 1 large egg, beaten with 2 tablespoons water
    • olive oil for shallow frying

    Preparation:10min  ›  Cook:10min  ›  Extra time:30min chilling  ›  Ready in:50min 

    1. Mix dukkah and breadcrumbs together.
    2. Dust the fillets in flour, shaking off any excess, then dip in eggwash, draining any excess.
    3. Coat fillets in dukkah mix. Place on a plate, cover and refrigerate for half an hour.
    4. Heat oil in a non stick frypan.
    5. Add fillets and shallow fry until fish is cooked through, and crusted and golden.
    6. Serve on a bed of pureed chickpeas with a mixed leaf salad - radicchio, rocket, mizuna - or whatever greens you have.

    Nut allergies alert.

    Both Dukkah and Ockkah contain pistachio, hazelnut and sesame.

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