Crispy Oat Crumbed Fish

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    Crispy Oat Crumbed Fish

    Crispy Oat Crumbed Fish

    (72)
    20min


    76 people made this

    Rolled oats are used in this recipe rather than breadcrumbs to create a crispy coating for fish. Serve warm with chips and lemon or with a salad.

    Ingredients
    Serves: 2 

    • vegetable oil for frying
    • 2 tablespoons plain flour for coating
    • 2 cups (150g) instant rolled oats
    • 1 egg, whisked
    • 1/3 cup (75ml) milk
    • 4 fish fillets
    • salt and freshly ground black pepper, to taste

    Directions
    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Place the flour and the oats in separate flat plates. Whisk together the egg and milk in a bowl. Coat a fish fillet with flour and shake off excess. Dip in egg mixture and allow the excess to drip off then coat the fillet with oats. Repeat with the other fillets.
    2. Warm oil in a large frying pan over medium-high heat.
    3. Place fish one at a time in hot oil and fry about 2 and a half minutes. Turn fish over and fry another 2 and a half minutes more. Remove and drain on paper towel. Season to taste with salt and pepper.
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    Reviews and Ratings
    Global Ratings:
    (72)

    Reviews in English (68)

    by
    1

    Made this tonight for my family, mostly because I didn't have the ingredients to make another recipe. I'm glad now. This was a very easy to make, delicious fish. The oats added a nice crunch. (Will it also counter the cholestrol in the vegetable oil?) Next time, I'll add more seasoning to the flour. It's a keeper.  -  29 Sep 2008

    by
    1

    This deserves 10 stars. It so moist on the inside and crunchy on the outside. I love the oatmeal. Why didn't I ever think of this. By far the best fish I have ever made.  -  29 Sep 2008

    by
    0

    My husband and I sat in stunned silence as our normaly fussy 4yr old gobbled this fish up. His only request to us was "try your dinner it's good" and he was right. We did add season salt to the flour as suggested by other members  -  29 Sep 2008

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