Crispy Oat Crumbed Fish

    Crispy Oat Crumbed Fish


    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.

    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

    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 (5)


    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


    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


    Great change of pace. The flour before the egg/milk really helped coat the fish and stick the oats. Nice heavy coating gave the fish a wonderful texture, almost nutty. Everyone loved it even the picky 3yr old. When I make this again I will probably add some seasoning to the mix as that was the only thing lacking. - 29 Sep 2008

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