Crumbed Fish

Crumbed Fish:

Prep time: 30 minutes 

Cook time: 30 minutes (2 ½ mins per fillet)

Ingredients:

  • 1 kg bag fresh or frozen wild-caught Hoki or fish of choice (ideal for frying), thawed
  • 2-3 cups of Grain Free Crumbing Mix
  • 1-2 cups tapioca flour (pre-coating)
  • 500 mL of coconut oil for frying
  • 2-3 eggs, whisked or alternatively ½ can of additive-free coconut milk (egg-free version)
  • Fine sea salt to taste

Method:

  1. Cut Hoki pieces to desired size.
  2. Arrange two plates on a bench. To one plate, add tapioca flour (1 cup at a time to minimise wastage) and to another, add Grain Free Crumbing Mix (1 cup at a time to minimise wastage).
  3.  In a bowl, add whisked eggs or coconut milk (egg-free option).
  4. Begin by first coating a piece of fish in tapioca flour (pre-coating) and then proceed to dip the fish in Grain Free Crumbing Mix until evenly coated and set aside.
  5. Repeat with remaining fish fillets.
  6. Add coconut oil to a small saucepan and turn heat to high.
  7. Allow the oil to become hot before frying.
  8. Add a small amount of crumbing to the oil after a few minutes of heating up, to determine if oil is hot enough for frying. If bubbling occurs, then proceed to add fish fillets (two at a time).
  9. Fry fish fillets for 2 ½ minutes each.
  10. Remove fish from the oil and allow to rest on paper towel or inside a sieve placed over a bowl.
  11. Sprinkle fish fillets with salt immediately after frying.
  12. Repeat with remaining fish.