Crumbed Balsamic Fish

    Recipe Picture:Crumbed Balsamic Fish
    1

    Crumbed Balsamic Fish

    (7)
    27min


    2 people made this

    This recipe is my husband's specialty, good for any fresh fish. I prefer jewfish but whatever your pleasure. Goes great with homemade mashed potatoes.

    Ingredients
    Serves: 6 

    • 2 cups olive oil for frying
    • 1 red onion, sliced and separated into rings
    • 1/2 cup (125ml) balsamic vinegar
    • 2 cups plain dry bread crumbs
    • 1 cup plain flour
    • salt and pepper to taste
    • 6 (200g each approx) fish fillets

    Directions
    Preparation:12min  ›  Cook:15min  ›  Ready in:27min 

    1. Heat about ½-1 cm of oil in a large heavy frypan over medium heat. While that is warming, place the red onion onto a platter and sprinkle with balsamic vinegar.
    2. Combine the bread crumbs, flour and salt and pepper. Press fish into the mixture to coat on both sides. Fry in the hot oil until cooked through, about 5 minutes on each side.
    3. Transfer to the dish of onions and allow to drain. Wait 5 minutes and then transfer to serving plates. Spoon some of the vinegar and onions over the top to serve.
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    Reviews and Ratings
    Global Ratings:
    (7)

    Reviews in English (6)

    by
    9

    Good recipe. It can be made healthier with a lot less oil, use olive oil, and less flour. For this kind of frying, don't use your evoo, use a lighter one. Less smoke.  -  02 Oct 2008  (Review from Allrecipes USA and Canada)

    by
    7

    My husband and I LOVED this recipe. I followed very close to the original recipe, however I used less oil and I used seasoned bread crumbs. I also couldn't find halibut, so we used cod. DELICIOUS! Thank you for sharing. We will make again. Yummm.  -  05 Oct 2008  (Review from Allrecipes USA and Canada)

    by
    2

    This is nothing more than fried fish with onions and balasamic vinigar sprinkled on top. Nothing too fancy, but this was surprisingly good! I seasoned the breading, but that's the only change I made. My four year old daughter gobbled it up!  -  12 Nov 2008  (Review from Allrecipes USA and Canada)

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